Objective:Studies on the occupational health risks and experiences of healthcare waste handlers since the decline in coronavirus disease 2019(COVID-19)incidence are scarce in Nigeria.The current study aimed to examine...Objective:Studies on the occupational health risks and experiences of healthcare waste handlers since the decline in coronavirus disease 2019(COVID-19)incidence are scarce in Nigeria.The current study aimed to examine what seemed as the"hidden"and rarely researched area of practice from the standpoint of different stakeholders in a Nigerian Lassa fever treatment hospital.The primary objective was to understand the nature of waste handlers'practices and experiences and identify areas for improvement centred on supporting the development of best practices,in accordance with the World Health Organisation(WHO)guidelines.Methods:This study employed a qualitative case study design,gathering data from healthcare waste handlers(n=34)through four focus groups.Additionally,four in-depth interviews were conducted with ward managers and the infection control team to gain insight into the organisational framing of waste handling practice,the perceived challenges faced by waste handlers from their perspectives,and the provision of training and support.The qualitative data were audio-recorded and transcribed verbatim through manual processes and subjected to a reflexive thematic analysis conducted manually.Results:The findings revealed that waste handlers were subjected to various occupational health risks,including back pain,needlestick injuries,psychological distress,fatigue,anxiety,and prolonged exposure to sunlight.Concerns were raised regarding the inadequate supply of personal protective equipment and other essential tools,which suggests a need for organisational commitment to ensure the continual availability of these resources to protect the health and safety of these employees.A critical issue identified was the lack of comprehensive training for waste handlers,highlighting a form of organisational negligence.The consensual views expressed by the waste handlers indicated a sense of dissatisfaction with their working environment,largely attributable to organisational and societal stigmatisation.Furthermore,the study underscored that the hospital management faced significant financial constraints and advocated for increased funding to effectively implement best practice standards.Conclusion:To effectively manage healthcare waste and reduce hazards to waste handlers,the organisational leadership should prioritise training and support.This initiative will not only benefit the waste handlers but also the patients,other healthcare workers,and the general public.Although the findings focus on the case context of a Nigerian Lassa fever treatment hospital,the wider implications of this study are linked to the role of institutional support for waste handling practice.Moreover,it extends to the potential positions of institutions as displaying a form of"benign anomie"in not ensuring the wellbeing of waste handlers through sufficient regulation and governance focused on prioritisation,processes,and procedures.The study highlights the relevance of embedding WHO guidelines in other similar contexts as part of implementation across institutions involved with waste handling.展开更多
In Kenya, food screening exercises mostly applies to bacterial and parasitic agents, with enteric viral detection neglected. The aim of this study was to investigate the prevalence and molecular characterization of ro...In Kenya, food screening exercises mostly applies to bacterial and parasitic agents, with enteric viral detection neglected. The aim of this study was to investigate the prevalence and molecular characterization of rotavirus in beef and pork cuts, as well as among handlers, in four selected abattoirs in Nairobi. Rotavirus was preferred because of its high prevalence rates and its ability to cause pathophysiologic infective gastroenteritis in humans. It has diverse strains characterized as P and G genotypes based on the VP7 and VP4 proteins, respectively. This cross-section study involved the collection of a total of 467, (165) beef/pork cuts and (302) handlers’ fecal samples. Collected samples were prepared before rotavirus identification. Prepared meat and stool suspensions were subjected to direct RNA extraction and EIA detection respectively. All the stool suspensions and RNA extracted meat suspensions subjected to EIA and Two step RT-PCR were all non-reactive respectively. Therefore, there was no VP4 and VP7 genotyping for characterization purposes on confirmed primary PCR products. Eppicollect5 was also used to collect and store the descriptive data of study participants, and the analysis conducted using Power BI statistical software application. The study’s findings, indicating no human viral infections in meat cuts, enhance public health by reassuring consumers, guiding regulatory policies, emphasizing the need for ongoing surveillance, directing resources to pressing concerns, supporting safe food handling campaigns, establishing baseline data for future assessments, and encouraging best practices in both formal and informal markets.展开更多
Improper practices and lack of knowledge by food handlers are contributing factors for the spread of foodborne outbreaks. This study aimed to explore the knowledge, attitude and practice of food handlers in military h...Improper practices and lack of knowledge by food handlers are contributing factors for the spread of foodborne outbreaks. This study aimed to explore the knowledge, attitude and practice of food handlers in military hospitals in Jordan. A Self completed questionnaire was answered by 200 employees;150 military employees and 50 civilian employees in 7 Jordanian military hospitals selected randomly one from the capital Amman and two from the three provinces. The results showed that the means of the percentage scores for the knowledge, attitude, practice, were 84.82, 88.88, 89.43, respectively and the overall knowledge, attitude, practice (KAP) mean percentage score was 87.88. A significant difference (P 0.05) in these values was observed between the military and civilian employee. The mean percentage scores for knowledge, attitude and practice were 88.5, 93.2, and 91.4, respectively for military employee compared to those for civilian employee of 73.7, 75.8, and 83.5, respectively. A significant difference for the overall (KAP) mean percentage score was also observed between gender, education and specific occupation of the food handler. Female KAP percentage mean score was 90.0 and that for males was 86.6;The college or university educations employee had a mean score of 91.6 while the elementary school education employee had a mean score of 79.7;The nutritionists and cooks had statistically similar means of 91.6 but these occupations significantly differ from the waiters 84.4 and cleaners 80.2.展开更多
The prevalence of enterotoxigenic Staphylococcus aureus was investigated among 200 participants working in three different food processing plants in Egypt. Using skin swabs, 75 (38%) of the 200 tested persons were pos...The prevalence of enterotoxigenic Staphylococcus aureus was investigated among 200 participants working in three different food processing plants in Egypt. Using skin swabs, 75 (38%) of the 200 tested persons were positive for the presence of S. aureus. Of the S. aureus positive persons, 28 (14%) harboured S. aureus produced staphylococcal enterotoxins. The serotypes of these enterotoxins were enterotoxin A (68%), enterotoxin B (36%), enterotoxin C (46%) and enterotoxin D (18%). Some of these isolates produced more than one type of enterotoxins namely AB, AC, BC, BD, ABC and ACD. Analysis of risk factors implicated in skin carriage of S. aureus as age, gender, marital status, education, duration in employment, frequency and method of hand wash and incidence of chronic skin infection revealed insignificant association with staphylococcal skin carriage. The obtained results put forth the risk of food contracting contamination with enterotoxigenic strains of S. aureus owing to skin colonization of S. aureus among food handlers.展开更多
Purpose: The study was conducted to survey the knowledge and behavioural practices of food handlers in bukas (a type of local restaurant) in Nigeria with the aim of assessing the hygiene practices of food handlers and...Purpose: The study was conducted to survey the knowledge and behavioural practices of food handlers in bukas (a type of local restaurant) in Nigeria with the aim of assessing the hygiene practices of food handlers and whether they were knowledgeable about typhoid fever and its mode of transmission. Methods: One hundred and seventy four (174) Respondents were ad- ministered questionnaires on their sociode- mographic characteristics, behavioural practices and knowledge of typhoid fever. Results: Ma- jority of the food handlers drank pure water (32.1%), borehole water (32.6%) and public tap water (31.1%) at the about the same frequecy. More than half (62.2%) washed their hands with water only before eating while 27.7% did not wash their hands always before preparing food. After using toilets, 71.9% washed their hands with soap and water while 28.1% washed their hands with only water. When asked if they had heard about typhoid fever 90% said they had heard, out of which15.6% did not know how it was contracted while the others had partial knowledge. Conclusion: Food handlers play a prominent role in the transmission of typhoid fever and so it is important that the food handlers are well informed about their hygiene status and the causes of typhoid fever trans- mission and ways by which typhoid fever spread is prevented. This will go a long way to help reduce the incidence of typhoid fever in the country.展开更多
This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and re...This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and refinement by food handlers. It is also a goal of this work to appreciate the level of general knowledge of food handlers before receive any training session and then see if there was some improvement after the course. On the other hand, identifying potential social and personal factors of food handlers that influence on the results of the evaluation. To this end, two tests were performed (one before the training and at the end) and evaluated the results per modules. In general, knowledge levels both initially and after taking the course proved to be satisfactory. Personal and social factors determined better or worse scores on the basis of these.展开更多
Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suff...Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from food- borne illnesses. For this reason the study was carried out to document the food hygiene knowledge, attitudes and practices of some food handlers, in food businesses in Accra, Ghana and also to determine the microbiological load of the foods sold by the food businesses. The study targeted food handlers in the hotel industry. The study involved a field survey, followed by a laboratory assessment of microbiological status of food samples obtained from the sampled hotels. Cross tabulations and chi – squared tests (5% significance level) as well as frequency distributions were used to analyze the data obtained from the field survey. Data obtained from the laboratory assessment were also compared to standard values of microbiological counts. Majority of respondents were between the ages of 30 - 40 years (42.9%) with tertiary or post secondary education. Food hygiene knowledge and attitudes were satisfactory, however its practice was challenging. Gender, age and educational level of respondents did not influence their food hygiene practices. Microbial counts of all food samples was generally high ranging from 1.2 × 105 CFU/g to 1.1 × 108 CFU /g. The total coliform counts of foods ranged from 1.0 × 104 CFU/g to 5.0 × 106 CFU/g, and these were obtained from three out of the five hotel kitchens sampled. The study concluded that, the food hygiene knowledge and attitudes of the food handlers did not result in efficient food hygiene practices.展开更多
This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafe...This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafes and 6 canteens in a university campus responded to a questionnaire about food hygiene. The knowledge level about food hygiene was obtained by answering five question groups (G): Agents involved in food borne diseases (G1), Food handling hygiene (G2), Cross contamination (G3), Heat treatment/cooling techniques (G4), Reduced temperatures (G5). The SRA level was obtained through seven questions with multiple choice options on behaviors of health and safety applied to the work routine, which were considered as percentage of hits. The hygiene’s knowledge average was 75%, ranging from 63.3% (G4) to 94.5% (G3). Significant associations between establishment type and G1 (p = 0.027), professional experience and G5 (p = 0.020), training and G5 (p = 0.037) were found. Food handlers knowledge did not have effect in FH attitude (p = 0.371). From 25 FH (46.0%) who had high KL, 17 had reported incorrect attitudes. The level of hits is, in general, more than 75%, except for matters relating to the use of different cutting tables (44.4%) and knives (51.9%). Significant differences of values and odds for handlers’ knowledge were observed between cafes’ and canteens’ FH. No difference (p > 0.05) was observed in FH SRA scores according to the type of establishment. The results reveal a reduced application of knowledge acquired by food handlers, evidenced by the low level of attitudes considered correct. This clearly justifies the implementation of additional measures, including on job training as part of an effective strategy to control establishment’s food safety.展开更多
The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional s...The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional study was conducted during 4 months in 2012 in 7 localities and data were collected using questionnaire and observation checklist and microbiological analysis of hands. A total of 775 attieke production units were involved in this survey. Seventy-one percent (71%) were located on public domains and only 70 production units (9%) used septic tank as a mean of final deposal for liquid waste. Hygiene conditions and practices of food handlers in attieke production units were inadequate. The presence of specific microorganisms such as Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter agglomerans, Citrobacter youngae, Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards proper hygienic practices.展开更多
From the nutritional point of view, data on dietary fiber content, tannin and in vitro protein digestibility of processed millet is of importance, because millets are never eaten raw. Effects of commonly used traditio...From the nutritional point of view, data on dietary fiber content, tannin and in vitro protein digestibility of processed millet is of importance, because millets are never eaten raw. Effects of commonly used traditional methods on dietary fiber, tannin content and %IVPD of two locally available pearl millet varieties (Kalukombu and Maharashtra Rabi Bajra) were investigated. The millet was subjected to various processing methods like milling (whole flour, semi refined flour and bran rich fraction) roasting, boiling, pressure cooking & germination respectively. Processing had little effect on the total dietary fiber (TDF) content in both varieties;however the bran rich fraction showed highest TDF content of around 29%. Tannins effectively lowered upon boiling and pressure cooking respectively, but significantly increased (P ≥ 0.05) upon germination. Although the % IVPD of the millet (45.5 – 49.3 g/100g) was low, it significantly increased upon milling (bran rich fraction), roasting and germination respectively.展开更多
基金Bangor University,UK supported this study through the International Science Partnerships Fund(ISPF)。
文摘Objective:Studies on the occupational health risks and experiences of healthcare waste handlers since the decline in coronavirus disease 2019(COVID-19)incidence are scarce in Nigeria.The current study aimed to examine what seemed as the"hidden"and rarely researched area of practice from the standpoint of different stakeholders in a Nigerian Lassa fever treatment hospital.The primary objective was to understand the nature of waste handlers'practices and experiences and identify areas for improvement centred on supporting the development of best practices,in accordance with the World Health Organisation(WHO)guidelines.Methods:This study employed a qualitative case study design,gathering data from healthcare waste handlers(n=34)through four focus groups.Additionally,four in-depth interviews were conducted with ward managers and the infection control team to gain insight into the organisational framing of waste handling practice,the perceived challenges faced by waste handlers from their perspectives,and the provision of training and support.The qualitative data were audio-recorded and transcribed verbatim through manual processes and subjected to a reflexive thematic analysis conducted manually.Results:The findings revealed that waste handlers were subjected to various occupational health risks,including back pain,needlestick injuries,psychological distress,fatigue,anxiety,and prolonged exposure to sunlight.Concerns were raised regarding the inadequate supply of personal protective equipment and other essential tools,which suggests a need for organisational commitment to ensure the continual availability of these resources to protect the health and safety of these employees.A critical issue identified was the lack of comprehensive training for waste handlers,highlighting a form of organisational negligence.The consensual views expressed by the waste handlers indicated a sense of dissatisfaction with their working environment,largely attributable to organisational and societal stigmatisation.Furthermore,the study underscored that the hospital management faced significant financial constraints and advocated for increased funding to effectively implement best practice standards.Conclusion:To effectively manage healthcare waste and reduce hazards to waste handlers,the organisational leadership should prioritise training and support.This initiative will not only benefit the waste handlers but also the patients,other healthcare workers,and the general public.Although the findings focus on the case context of a Nigerian Lassa fever treatment hospital,the wider implications of this study are linked to the role of institutional support for waste handling practice.Moreover,it extends to the potential positions of institutions as displaying a form of"benign anomie"in not ensuring the wellbeing of waste handlers through sufficient regulation and governance focused on prioritisation,processes,and procedures.The study highlights the relevance of embedding WHO guidelines in other similar contexts as part of implementation across institutions involved with waste handling.
文摘In Kenya, food screening exercises mostly applies to bacterial and parasitic agents, with enteric viral detection neglected. The aim of this study was to investigate the prevalence and molecular characterization of rotavirus in beef and pork cuts, as well as among handlers, in four selected abattoirs in Nairobi. Rotavirus was preferred because of its high prevalence rates and its ability to cause pathophysiologic infective gastroenteritis in humans. It has diverse strains characterized as P and G genotypes based on the VP7 and VP4 proteins, respectively. This cross-section study involved the collection of a total of 467, (165) beef/pork cuts and (302) handlers’ fecal samples. Collected samples were prepared before rotavirus identification. Prepared meat and stool suspensions were subjected to direct RNA extraction and EIA detection respectively. All the stool suspensions and RNA extracted meat suspensions subjected to EIA and Two step RT-PCR were all non-reactive respectively. Therefore, there was no VP4 and VP7 genotyping for characterization purposes on confirmed primary PCR products. Eppicollect5 was also used to collect and store the descriptive data of study participants, and the analysis conducted using Power BI statistical software application. The study’s findings, indicating no human viral infections in meat cuts, enhance public health by reassuring consumers, guiding regulatory policies, emphasizing the need for ongoing surveillance, directing resources to pressing concerns, supporting safe food handling campaigns, establishing baseline data for future assessments, and encouraging best practices in both formal and informal markets.
文摘Improper practices and lack of knowledge by food handlers are contributing factors for the spread of foodborne outbreaks. This study aimed to explore the knowledge, attitude and practice of food handlers in military hospitals in Jordan. A Self completed questionnaire was answered by 200 employees;150 military employees and 50 civilian employees in 7 Jordanian military hospitals selected randomly one from the capital Amman and two from the three provinces. The results showed that the means of the percentage scores for the knowledge, attitude, practice, were 84.82, 88.88, 89.43, respectively and the overall knowledge, attitude, practice (KAP) mean percentage score was 87.88. A significant difference (P 0.05) in these values was observed between the military and civilian employee. The mean percentage scores for knowledge, attitude and practice were 88.5, 93.2, and 91.4, respectively for military employee compared to those for civilian employee of 73.7, 75.8, and 83.5, respectively. A significant difference for the overall (KAP) mean percentage score was also observed between gender, education and specific occupation of the food handler. Female KAP percentage mean score was 90.0 and that for males was 86.6;The college or university educations employee had a mean score of 91.6 while the elementary school education employee had a mean score of 79.7;The nutritionists and cooks had statistically similar means of 91.6 but these occupations significantly differ from the waiters 84.4 and cleaners 80.2.
基金Financial support for this research was provided by the Agencia Espanola de Cooperaci’on Internacional para el Desarrollo(A/019106/08,A/025113/09 and A1/035779/11).
文摘The prevalence of enterotoxigenic Staphylococcus aureus was investigated among 200 participants working in three different food processing plants in Egypt. Using skin swabs, 75 (38%) of the 200 tested persons were positive for the presence of S. aureus. Of the S. aureus positive persons, 28 (14%) harboured S. aureus produced staphylococcal enterotoxins. The serotypes of these enterotoxins were enterotoxin A (68%), enterotoxin B (36%), enterotoxin C (46%) and enterotoxin D (18%). Some of these isolates produced more than one type of enterotoxins namely AB, AC, BC, BD, ABC and ACD. Analysis of risk factors implicated in skin carriage of S. aureus as age, gender, marital status, education, duration in employment, frequency and method of hand wash and incidence of chronic skin infection revealed insignificant association with staphylococcal skin carriage. The obtained results put forth the risk of food contracting contamination with enterotoxigenic strains of S. aureus owing to skin colonization of S. aureus among food handlers.
文摘Purpose: The study was conducted to survey the knowledge and behavioural practices of food handlers in bukas (a type of local restaurant) in Nigeria with the aim of assessing the hygiene practices of food handlers and whether they were knowledgeable about typhoid fever and its mode of transmission. Methods: One hundred and seventy four (174) Respondents were ad- ministered questionnaires on their sociode- mographic characteristics, behavioural practices and knowledge of typhoid fever. Results: Ma- jority of the food handlers drank pure water (32.1%), borehole water (32.6%) and public tap water (31.1%) at the about the same frequecy. More than half (62.2%) washed their hands with water only before eating while 27.7% did not wash their hands always before preparing food. After using toilets, 71.9% washed their hands with soap and water while 28.1% washed their hands with only water. When asked if they had heard about typhoid fever 90% said they had heard, out of which15.6% did not know how it was contracted while the others had partial knowledge. Conclusion: Food handlers play a prominent role in the transmission of typhoid fever and so it is important that the food handlers are well informed about their hygiene status and the causes of typhoid fever trans- mission and ways by which typhoid fever spread is prevented. This will go a long way to help reduce the incidence of typhoid fever in the country.
文摘This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and refinement by food handlers. It is also a goal of this work to appreciate the level of general knowledge of food handlers before receive any training session and then see if there was some improvement after the course. On the other hand, identifying potential social and personal factors of food handlers that influence on the results of the evaluation. To this end, two tests were performed (one before the training and at the end) and evaluated the results per modules. In general, knowledge levels both initially and after taking the course proved to be satisfactory. Personal and social factors determined better or worse scores on the basis of these.
文摘Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from food- borne illnesses. For this reason the study was carried out to document the food hygiene knowledge, attitudes and practices of some food handlers, in food businesses in Accra, Ghana and also to determine the microbiological load of the foods sold by the food businesses. The study targeted food handlers in the hotel industry. The study involved a field survey, followed by a laboratory assessment of microbiological status of food samples obtained from the sampled hotels. Cross tabulations and chi – squared tests (5% significance level) as well as frequency distributions were used to analyze the data obtained from the field survey. Data obtained from the laboratory assessment were also compared to standard values of microbiological counts. Majority of respondents were between the ages of 30 - 40 years (42.9%) with tertiary or post secondary education. Food hygiene knowledge and attitudes were satisfactory, however its practice was challenging. Gender, age and educational level of respondents did not influence their food hygiene practices. Microbial counts of all food samples was generally high ranging from 1.2 × 105 CFU/g to 1.1 × 108 CFU /g. The total coliform counts of foods ranged from 1.0 × 104 CFU/g to 5.0 × 106 CFU/g, and these were obtained from three out of the five hotel kitchens sampled. The study concluded that, the food hygiene knowledge and attitudes of the food handlers did not result in efficient food hygiene practices.
文摘This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafes and 6 canteens in a university campus responded to a questionnaire about food hygiene. The knowledge level about food hygiene was obtained by answering five question groups (G): Agents involved in food borne diseases (G1), Food handling hygiene (G2), Cross contamination (G3), Heat treatment/cooling techniques (G4), Reduced temperatures (G5). The SRA level was obtained through seven questions with multiple choice options on behaviors of health and safety applied to the work routine, which were considered as percentage of hits. The hygiene’s knowledge average was 75%, ranging from 63.3% (G4) to 94.5% (G3). Significant associations between establishment type and G1 (p = 0.027), professional experience and G5 (p = 0.020), training and G5 (p = 0.037) were found. Food handlers knowledge did not have effect in FH attitude (p = 0.371). From 25 FH (46.0%) who had high KL, 17 had reported incorrect attitudes. The level of hits is, in general, more than 75%, except for matters relating to the use of different cutting tables (44.4%) and knives (51.9%). Significant differences of values and odds for handlers’ knowledge were observed between cafes’ and canteens’ FH. No difference (p > 0.05) was observed in FH SRA scores according to the type of establishment. The results reveal a reduced application of knowledge acquired by food handlers, evidenced by the low level of attitudes considered correct. This clearly justifies the implementation of additional measures, including on job training as part of an effective strategy to control establishment’s food safety.
基金supported by the International Foundation for Science(IFS)under Grant E/4955-1.
文摘The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional study was conducted during 4 months in 2012 in 7 localities and data were collected using questionnaire and observation checklist and microbiological analysis of hands. A total of 775 attieke production units were involved in this survey. Seventy-one percent (71%) were located on public domains and only 70 production units (9%) used septic tank as a mean of final deposal for liquid waste. Hygiene conditions and practices of food handlers in attieke production units were inadequate. The presence of specific microorganisms such as Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter agglomerans, Citrobacter youngae, Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards proper hygienic practices.
文摘From the nutritional point of view, data on dietary fiber content, tannin and in vitro protein digestibility of processed millet is of importance, because millets are never eaten raw. Effects of commonly used traditional methods on dietary fiber, tannin content and %IVPD of two locally available pearl millet varieties (Kalukombu and Maharashtra Rabi Bajra) were investigated. The millet was subjected to various processing methods like milling (whole flour, semi refined flour and bran rich fraction) roasting, boiling, pressure cooking & germination respectively. Processing had little effect on the total dietary fiber (TDF) content in both varieties;however the bran rich fraction showed highest TDF content of around 29%. Tannins effectively lowered upon boiling and pressure cooking respectively, but significantly increased (P ≥ 0.05) upon germination. Although the % IVPD of the millet (45.5 – 49.3 g/100g) was low, it significantly increased upon milling (bran rich fraction), roasting and germination respectively.
