Nyabuti George’s scientific contributions

Finger millet (Eleusine coracana) is a staple crop in developing countries, offering essential minerals for managing non-communicable diseases, such as chromium (Cr³⁺) and potassium (K), which support insulin sensitivity and lower blood pressure. Despite its nutritional value, finger millet (FM) remains underutilized due to the poor bioaccessibility of its nutrients, influenced by factors such as millet variety, antinutrient content, and processing methods. This study analyzed the levels of selected minerals in 18 finger millet varieties being developed by Kenya Agricultural and Livestock Research Organization (KALRO), Kenya. The superior variety, IE3779FM, in terms of mineral content, was used for further studies on antinutrient and nutrient bioaccessibility. Mineral content (Cr³⁺, K, Fe, Zn, Mg, Ca, P) was determined using ICP-MS, antinutrients (tannins, phytates, phenols, oxalates) were measured by titration and BCA kits, while bioaccessibility was determined using a Caco-2 cell procedure. The different variety of finger millet contain significant mineral levels (0.56–653 mg/100g), exceeding RDA values. Processing of the IE3779FM variety reduced antinutrients by 3.71%–42.65% during malting and 7.14%–63.29% during roasting. Mineral levels were not significantly different between raw and processed forms, attributed to the heat stability of minerals, while proximate composition was minimally altered by processing. Bioaccessibility studies revealed that malting and roasting generally increased mineral bioaccessibility by 0.56%–53.62 % and 0.92-29.39 % respectively. The study concluded that finger millet is rich in essential minerals, and that malting and roasting reduce antinutrients while significantly enhancing mineral bioaccessibility, making it a valuable nutritional source for food formulation for T2D patients.

Finger millet (Eleusine coracana) is a nutrient-rich crop widely consumed in developing countries for its potential to combat nutritional deficiencies. However, factors like antinutrients influence nutrient bioaccessibility. This study evaluated the nutritional composition of eighteen varieties (N=18) of finger millet grown at the Kenya Agricultural and Livestock Research Organization (KALRO) in Kisii County, Kenya to identify a variety with the highest levels of Cr3+ and K. The samples were obtained using a randomized complete block design. Mineral content (Cr³⁺, K, Fe, Zn, Mg, Ca, P) was determined via ICP-MS, while antinutrient levels were assessed using Pierce kits and titration methods. Bioaccessibility was measured through in vitro digestion using Caco-2 cells. The IE3779 FM and IE4115 FM varieties contained significantly higher levels (p<0.05) of Cr³⁺ and K respectively hence identified for processing. After processing IE3779 FM variety was identified for bioaccessibility studies due to its higher Cr3+ levels than other varieties. Potassium and chromium are important in T2D diabetic patients if consumed in the recommended amounts. Chromium (iii), Cr3+ and K have been reported to increase insulin sensitivity, lower blood pressure, and boost the immune system. Processing through malting and roasting reduced antinutrients, including tannins, phytates, phenols, and oxalates. Processing decreased tannins, phytates, phenols, and oxalates by 29.11,3.71 %,42.65 %, and 10.71 % on malting and by 24.67 %,8.86 %, 63.29 %, and 7.14 % on roasting IE3779FM variety respectively. Bioaccessibility of Cr3+ and K increased by 2.41 % and 3.5 % on malting, 2.82 % and 31.21 % on roasting. These results underscore the importance of processing to improve nutrient bioaccessibility, making finger millet a valuable food in combating micronutrient deficiencies.