Mrinal Samtiya¹, Komal Soni¹, Shashi Chawla², Amrita Poonia³, Shalini Sehgal⁴ and Tejpal Dhewa¹*

¹Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, India

*Corresponding Author: Tejpal Dhewa, Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, India

Received: October 26, 2021; Published: November 24, 2021

Abstract

Millet is the sixth economically important crop that has the potential to grow very quickly in dry environments. Different types of millets belong to the family Poaceae. Pearl millet (Pennisetum glaucum) is one of the commonly grown millet types in India and Africa. It is used as food as well as fodder worldwide. It is rich in nutrients and minerals (essential micronutrients), crucial in human growth and development. These nutrients and minerals also present anti-nutrients, such as tannins, phytates, trypsin, amylase inhibitors, etc. Anti-nutrients are natural constituents that limit the bioavailability of the essential nutrients and minerals in cereals and legumes. Usually, anti-nutrients don’t have any significant harmful effect on an individual’s health. However, their ability to inhibit the absorption of nutrients can cause malnutrition in rural people whose diet is based solely on cereals and grains. This is a major concern in a developing country, where millet is grown and consumed by a large population. Thus, there is a need to remove these anti-nutrients either entirely or partially. Several processing methods like decortication, heating, soaking, germination, and fermentation can reduce the content of anti-nutrients. This article reviews key anti-nutrients found in millet varieties, especially pearl millet, along with the methods used for their reduction.

Keywords: Millets; Anti-nutrients; Fermentation; Germination; Minerals

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Citation

Citation: Tejpal Dhewa., et al. “Key Anti-nutrients of Millet and their Reduction Strategies: An Overview". Acta Scientific Nutritional Health 5.12 (2021): 68-80.

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Copyright: © 2021 Tejpal Dhewa., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.