Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Abstract

Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, and polyphenols present in the millets tend to reduce the bio-accessibility of minerals (iron and zinc), due to which the millet diets are greatly compromised. Although most of the cereals, such as wheat flour, brown rice, and barley, contain phytic acid to a level far more than that of the millets, it is important to develop feasible household methods to reduce the level of phytic acid so as to enhance nutrient absorption. The present study was carried out to investigate the effect of traditional processing on nutrient and anti-nutrient retention of three majorly consumed millets, namely, sorghum, finger millet, and pearl millet. These millets were traditionally cooked and then fermented overnight with water and curd. The results show that this type of simple, traditional household-level process significantly reduced the phytic acid content by 62.9% in sorghum, 34.1% in finger millet, and 29.35% in pearl millet. There is a considerable decrease in phytic acid–zinc molar ratio by 71.38, 61.15, and 33.47% and in phytic acid–iron molar ratio by 73.52, 48.07, and 66.39% in sorghum, finger millet, and pearl millet, respectively. Among the macronutrients, the protein and ash contents were significantly increased. A high retention of water-soluble vitamins was observed in the processed millets. Overall, the traditionally cooked millet, fermented overnight and then added with curd, enhanced many essential macro- and micronutrients and concurrently reduced phytic acid, thus forming a sustainably simple household method for improving dietary nutrients.

Millets and pseudocereals: A treasure for climate resilient agriculture ensuring food and nutrition security

“…However, a drawback exists: the presence of anti-nutrients like tannins, polyphenols, and phytic acid can limit the absorption of essential nutrients from millets (Samtiya et al 2021). Millets typically contain 0.2-0.3% polyphenols, 0.48% phytates, and 0.61% tannins, with phytic acid being the most concerning due to its impact on nutrient bioavailability (Sheethal et al 2022). Barnyard millet stands out for its abundance of micronutrients, particularly iron and fiber.…”

Sustainable postharvest processing methods for millets: A review on its value‐added products

“…Moreover, humans do not have phytase enzyme and lack the ability to hydrolyze and absorb phytate. The total phytic acid content in raw millets flour was found to be 8.6 mg/g (sorghum), 5.69 mg/g (finger millet), and 4.77 mg/g (pearl millet) (Samtiya et al, 2021; Sheethal et al, 2022; Table 2).…”

A review on processing technologies for value added millet products

“…So, it is important to investigate the effects of traditional processing on nutrient and antinutrient retention in the three most commonly consumed species of millets such as sorghum, crabgrass, and pearl millet. According to the study conducted by Sheethal et al (2022) these millets are traditionally boiled and left to ferment overnight with water and cottage cheese, and results show that such a simple, traditional home-level process significantly reduced phytic acid levels by 62.9% in sorghum, 34.1% in crabgrass, and 29.35% in pearl millet. In sorghum, crabgrass, and pearl millet, the phytate-zinc molar ratio decreased significantly by 71.38%, 61.15%, and 33.47%, and the phytate-iron molar ratio decreased by 73.52%, 48.07%, and 66.39%, respectively.…”