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Background: Millets are small-seeded cereals having excellent nutritional quality. They are comparable or superior to some commonly consumed cereals like wheat and rice. Millets are gluten-free, have low Glycemic Index and are a good source of calcium, iron, potassium, zinc magnesium and B vitamins. Natural fermentation of millets can improve their lower cooking quality, taste, low bioavailability and palatability. Objective: This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutritional factors of pearl millet using a second order central composite design. Results: The cofficient of determination, R2 values for Total reducing sugar, iron content, antioxidant activity and tannin content was greater than 0.900. Statistical analysis showed that sugar, iron content, antioxidant activity and tannin content varied significantly (p <0.05) with a change in pH, temperature and time. pH was found to be the most important factor affecting the quality parameters of the pearl millet during fermentation as it exerted a strong influence (p < 0.01) on all the dependent variables. Conclusion: Increase in total reducing sugar, iron content, antioxidant activity and decrease in tannin content of pearl millet were observed along with a decrease in pH and temperature of fermentation. On the basis of response surface and contour plots, the fermentation conditions of pearl millet were optimized at a temperature of 40°C, pH 5 and time duration of 8 hours.

Purpose Iron deficiency anaemia and zinc deficiency are major public health problems across the globe. Cereals and pulses are important vegetarian source of minerals like zinc (Zn) and iron (Fe), however, poor digestibility impairs proper availability of micro minerals in the body. Chickpea (Cicer arietinum L.) and cowpea (Vigna unguiculata L. Walp) were selected for study as they are important pulse crops consumed worldwide. Therefore, in order to remove antinutrients and enhance bioavailability of nutrients in chickpea and cowpea, extrusion cooking was selected as a technology and its impact was studied by an in vitro method. The paper aims to discuss this issue. Design/methodology/approach Four chickpea cultivars, two desi (K 850 and PUSA 362) and two kabuli (PUSA 1108 and PUSA 1053) and one cowpea (Gomati) cultivars were selected for the study. Pulses were processed in a laboratory using a single screw food extruder. Raw and extruded pulses were analysed for antinutrients content, micronutrients content (Fe, Zn) and their bioavailability. Findings Extrusion cooking significantly decreased phytate in all cultivars of chick pea and cowpea with highest reduction (72.92 per cent) in PUSA 362; similarly, tannin and trypsin inhibitor decreased by 87.5 and 71.54 per cent, respectively, in Gomati cultivar of cowpea. All cultivars showed significant increase in protein digestibility. Iron bioavailability in all samples enhanced significantly; however, only 50 per cent cultivars (K 850, PUSA 362 and PUSA 1108) showed improvement in Zn bioavailability. Originality/value The present research therefore brought the outcome as an enhanced in vitro protein digestibility and bioavailability of micro mineral and protein in certain pulses having minimized antinutrients. Therefore, it is concluded that extrusion cooking is an effective tool in enhancing protein and micro mineral bioavailability.

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