Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 5 Issue 12

Key Anti-nutrients of Millet and their Reduction Strategies: An Overview

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

2Department of Microbiology, Gargi College, University of Delhi, New Delhi, India

3Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

4Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, 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

References

  1. Nkhata Smith G., et al. “Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes”. Food Science and Nutrition8 (2018): 2446-2458.
  2. Nikmaram Nooshin., et al. “Effect of extrusion on the anti-nutritional factors of food products: An overview”. Food Control 79 (2017): 62-73.
  3. Liang, Shan and Kehong Liang. “Millet grain as a candidate antioxidant food resource: a review”. International Journal of Food Properties1 (2019): 1652-1661.
  4. Nadeem Muahamad., et al. “An overview of anti-nutritional factors in cereal grains with special reference to wheat-A review”. Pakistan Journal of Food Sciences1-4 (2010): 54-61.
  5. Global Millets Market Report. “Millet Market - Segmented by Geography - Growth, Trends, and Forecast” (2019 - 2024).
  6. PA Pawase., et al. “Pearl millet processing and its effect on antinational factors: Review paper”. International Journal of Food Science and Nutrition 4 (2019): 10-18.
  7. Lakshmanaswamy IA and Narayanan A. “Effect of Germination on Biofortified Pearl Millet Cultivars’ Nutrient Content”. International Journal of Innovation and Research in Educational Sciences 3 (2016): 2349-
  8. Kumara Charyulu D., et al. “Pearl Millet Technology Adoption and Impact Study in Maharashtra”. Research Report No 71 (2017).
  9. ICRISAT (2018).
  10. Popova Aneta and Dasha Mihaylova. “Antinutrients in plant-based foods: A review”. The Open Biotechnology Journal1 (2019).
  11. Patterson Carol Ann., et al. “Effect of processing on antinutrient compounds in pulses”. Cereal Chemistry 1 (2017): 2-10.
  12. López Ana., et al. “Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)”. Food Chemistry1 (2013): 547-555.
  13. Sokrab Awad M., et al. “Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes”. Journal of the Saudi Society of Agricultural Sciences2 (2012): 123-128.
  14. Kumari Sweta., et al. “Impact of soaking and germination durations on antioxidants and anti-nutrients of black and yellow soybean (Glycine max. L) varieties”. Journal of Plant Biochemistry and Biotechnology3 (2015): 355-358.
  15. Samtiya Mrinal., et al. “Plant food anti-nutritional factors and their reduction strategies: An overview”. Food Production, Processing and Nutrition1 (2020): 1-14.
  16. Saini Sonia., et al. “Potential of underutilized millets as Nutri-cereal: an overview”. Journal of Food Science and Technology (2021): 1-13.
  17. Rasha Mohamed K., et al. “Effect of legume processing treatments individually or in combination on their phytic acid content”. African Journal of Food Science and Technology 2 (2011): 36-46.
  18. Gupta Raj Kishor., et al. “Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains”. Journal of Food Science and Technology2 (2015): 676-684.
  19. Gemede Habtamu Fekadu and Negussie Ratta. “Antinutritional factors in plant foods: Potential health benefits and adverse effects”. International Journal of Nutrition and Food Sciences4 (2014): 284-289.
  20. Coulibaly A., et al. “Phytic acid in cereal grains: structure, healthy or harmful ways to reduce phytic acid in cereal grains and their effects on nutritional quality”. American Journal of Plant Nutrition and Fertilization Technology1 (2011): 1-22.
  21. Singh Ekta. “Millet’s anti-nutrients and their therapeutic effects”. The Pharma Innovation8 (2016): 42.
  22. Cory Hannah., et al. “The role of polyphenols in human health and food systems: A mini-review”. Frontiers in nutrition 5 (2018): 87.
  23. Mennen Louise I., et al. “Risks and safety of polyphenol consumption”. The American Journal of Clinical Nutrition1 (2005): 326S-329S.
  24. Zhang Hua and Rong Tsao. “Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects”. Current Opinion in Food Science 8 (2016): 33-42.
  25. Duda-Chodak A. “The inhibitory effect of polyphenols on human gut microbiota”. Journal of Physiology and Pharmacology5 (2012): 497-503.
  26. Zhang Lingyan., et al. “Effects of different processing methods on the antioxidant activity of 6 cultivars of foxtail millet”. Journal of Food Quality 2017 (2017).
  27. Basli Abdelkader., et al. “Health benefits of phenolic compounds against cancers”. Phenolic compounds-Biological activity. London, UK: Intech Open (2017): 193-210.
  28. Sangwan Anju. “Nutritional evaluation and product development from white and yellow pearl millet varieties”. Diss. CCSHAU (2005).
  29. Sharma Alka and AC Kapoor. “Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation”. Plant Foods for Human Nutrition3 (1996): 241-252.
  30. Sehga SALIL and ASHA Kawatra. “Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching”. Plant Foods for Human Nutrition2 (1998): 93-98.
  31. Kaushik Isha and Raj Bala Grewal. “Antinutrient and minerals content of thirteen different varieties of pearl millet locally grown in Haryana, India”. International Journal of Current Microbiology and Applied Sciences5 (2017): 2136e43.
  32. Jaiswal Himanshu., et al. “A review on tannins”. European Journal of Biotechnology and Bioscience3 (2018): 16-17.
  33. Singh Akhlash P and Sunil Kumar. “Applications of tannins in industry”. Tannins-Structural Properties, Biological Properties and Current Knowledge (2020).
  34. Reddy NR and MD Pierson. “Reduction in antinutritional and toxic components in plant foods by fermentation”. Food Research International3 (1994): 281-290.
  35. Adeyemo SM and AA Onilude. “Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals”. Nigerian Food Journal2 (2013): 84-90.
  36. Sharma Kartik., et al. “Health effects, sources, utilization and safety of tannins: A critical review”. Toxin Reviews (2019): 1-13.
  37. Rao Bagepalli SN., et al. “Tannin content of foods commonly consumed in India and its influence on ionisable iron”. Journal of the Science of Food and Agriculture1 (1982): 89-96.
  38. Ricardo‐da‐Silva., et al. “Interaction of grape seed procyanidins with various proteins in relation to wine fining”. Journal of the Science of Food and Agriculture1 (1991): 111-125.
  39. Mather Michael. “Migraines and tannins--any relationship?”. Headache8 (1997): 529.
  40. Chung King-Thom., et al. “Tannins and human health: a review”. Critical Reviews in Food Science and Nutrition6 (1998): 421-464.
  41. Khanbabaee Karamali and Teunis Van Ree. “Tannins: classification and definition”. Natural Product Reports 6 (2001): 641-649.
  42. Martinez Kristina B and Jessica D. “Mackert, and Michael K. McIntosh. “Polyphenols and intestinal health”. Nutrition and Functional Foods for Healthy Aging. Academic Press (2017): 191-210.
  43. Wisessing Anussorn and Kiattawee Choowongkomon. “Amylase inhibitors in plants: Structures, functions and applications”. Functional Plant Science and Biotechnology 6 (2012): 31-41.
  44. Sowbaghya AY., et al. “Proteins and trypsin inhibitors in seeds of various plants”. Indian Journal of Entomology1 (2019): 177-181.
  45. Habib Huma and Khalid Majid Fazili. “Plant protease inhibitors: a defense strategy in plants”. Biotechnology and Molecular Biology Reviews3 (2007): 68-85.
  46. Clemente Marina., et al. “Plant serine protease inhibitors: biotechnology application in agriculture and molecular farming”. International Journal of Molecular Sciences6 (2019): 1345.
  47. Paiva Patrícia MG., et al. “Protease inhibitors from plants: Biotechnological insights with emphasis on their effects on microbial pathogens”. Microbial Pathogens and Strategies for Combating them: Science, Technology, and Education 1 (2013): 641-649.
  48. Mehrabadi Mohammad., et al. “Plant proteinaceous alpha-amylase and proteinase inhibitors and their use in insect pest control”. New Perspectives in Plant Protection. Rijeka: Info Tech (2012): 229-246.
  49. Alarcón FJ., et al. “Effect of plant protease inhibitors on digestive proteases in two fish species, Lutjanus argentiventris and L. novemfasciatus”. Fish Physiology and Biochemistry3 (2001): 179-189.
  50. Kulkarni DB., et al. “A potential review on millet grain processing”. International Journal of Nutrition Sciences 1 (2018): 1-8.
  51. El Hag Mardia E., et al. “Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet”. Food Chemistry2 (2002): 193-196.
  52. Pal RS., et al. “Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)”. Journal of Food Science and Technology 4 (2017): 909-920.
  53. Lestienne Isabelle., et al. “Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum)”. Food Chemistry4 (2007): 1316-1323.
  54. Pal RS., et al. “Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram”. Journal of Food Science and Technology1 (2016): 337-347.
  55. Ghavidel Reihaneh Ahmadzadeh and Jamuna Prakash. “The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds”. LWT-Food Science and Technology7 (2007): 1292-1299.
  56. Chauhan Manish., et al. “Nutritional and nutraceutical properties of millets: a review”. Clinical Journal of Nutrition and Dietetics1 (2018): 1-10.
  57. Saleh Ahmed SM., et al. “Millet grains: nutritional quality, processing, and potential health benefits”. Comprehensive Reviews in Food Science and Food Safety3 (2013): 281-295.
  58. Sade Fasasi Olufunmilayo. “Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum)”. Journal of Food Technology3 (2009): 92-97.
  59. Jambrec Dubravka., et al. “Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle”. Journal of Cereal Science 66 (2015): 1-9.
  60. Abdelrahman Samia M and Hagir B ELmaki. “Antinutritional factors content and minerals availability of pearl millet (Pennisetum glaucum) as influenced by domestic processing methods and cultivar”. Journal of Food Technology3 (2005): 397-403.
  61. Ongol Martin Patrick., et al. “Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process”. Current Research in Nutrition and Food Science2 (2018): 526.
  62. Shimelis Emire Admassu and Sudip Kumar Rakshit. “Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa”. Food Chemistry1 (2007): 161-172.
  63. Ertop Müge Hendek and Müberra Bektaş. “Enhancement of bioavailable micronutrients and reduction of antinutrients in foods with some processes”. Food and Health3 (2018): 159-165.
  64. Vijayakumari K., et al. “Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight”. Food Chemistry2 (1996): 173-177.
  65. Pushparaj Florence Suma and Asna Urooj. “Antioxidant activity in two pearl millet (Pennisetum typhoideum) cultivars as influenced by processing”. Antioxidants 1 (2014): 55-66.
  66. Mohapatra Debabandya., et al. “Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum”. Food Chemistry 271 (2019): 129-135.
  67. Sihag Manvesh Kumar., et al. “Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet”. Cogent Food and Agriculture1 (2015): 1109171.
  68. Hefnawy TH. “Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)”. Annals of Agricultural Sciences2 (2011): 57-61.
  69. Handa Vanshika., et al. “Effect of soaking and germination on physicochemical and functional attributes of horsegram flour”. Journal of Food Science and Technology13 (2017): 4229-4239.
  70. Roy Anindita Sanhita Ghosh and S. Kundagrami. “Food Processing Methods towards Reduction of Antinutritional Factors in Chickpea”. International Journal of Current Microbiology and Applied Sciences 1 (2019): 424-432.
  71. Fernandes Ana Carolina., et al. “Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review”. International Journal of Food Science and Technology11 (2010): 2209-2218.
  72. Nithya KS., et al. “Effect of processing methods on nutritional and anti-nutritional qualities of hybrid (COHCU-8) and traditional (CO7) pearl millet varieties of India”. Journal of Biological Sciences 4 (2007): 643-647.
  73. Hithamani Gavirangappa and Krishnapura Srinivasan. “Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)”. Food Chemistry 164 (2014): 55-62.
  74. Ibrahim SS., et al. “Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas”. Food/Nahrung2 (2002): 92-95.
  75. Singh Ajay., et al. “Process optimization for anti-nutrient minimization of millets”. Asian Journal of Dairy and Food Research4 (2017): 322-326.
  76. Avilés‐Gaxiola S., et al. “Inactivation methods of trypsin inhibitor in legumes: a review”. Journal of Food Science1 (2018): 17-29.
  77. Ying Min., et al. “Antioxidant activities and total phenolic content in germinated and non-germinated legume extracts following alkaline-acid hydrolysis”. Pakistan Journal of Nutrition12 (2013): 1036.
  78. Masud Tariq., et al. “Influence of processing and cooking methodologies for reduction of phytic acid content in wheat (Triticum aestivum) varieties”. Journal of Food Processing and Preservation5 (2007): 583-594.
  79. Badau MH., et al. “Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar”. Food Chemistry 3 (2005): 425-435.
  80. Owheruo Joseph O., et al. “Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)”. Food Science and Nutrition 2 (2019): 476-482.
  81. Yiming Zhou., et al. “Evolution of nutrient ingredients in tartary buckwheat seeds during germination”. Food Chemistry 186 (2015): 244-248.
  82. Mariam EL-Suhaibani., et al. “Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.)”. Journal of King Saud University-Science3 (2020): 2029-2033.
  83. Azeke Marshall Arebojie., et al. “Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)”. Journal of Food Science and Technology 6 (2011): 724-729.
  84. Karovičová., et al. “Fermentation of cereals for specific purpose”. Journal of Food and Nutrition Research2 (2007): 51-57.
  85. Rasane Prasad., et al. “Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food”. Journal of Food Science and Technology 6 (2015): 3219-3234.
  86. Salar Raj Kumar., et al. “Optimization of extraction conditions and enhancement of phenolic content and antioxidant activity of pearl millet fermented with Aspergillus awamori MTCC-548”. Resource-Efficient Technologies3 (2016): 148-157.
  87. Steinkraus Keith H. “Lactic acid fermentation in the production of foods from vegetables, cereals and legumes”. Antonie van Leeuwenhoek3 (1983): 337-348.
  88. Svanberg U., et al. “Lactic fermentation of non‐tannin and high‐tannin cereals: Effects on in vitro estimation of iron availability and phytate hydrolysis”. Journal of Food Science 2 (1993): 408-412.
  89. Daeshel MA. “Strains of Lactobacillus plantarum found in foods from different cultures”. African Journal of Food and Nutritional Sciences 49 (2004): 112-115.
  90. Chitra U., et al. “Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods”. Plant Foods for Human Nutrition4 (1996): 307-316.
  91. Mohamed M Eltayeb., et al. “Effect of processing followed by fermentation on antinutritional factors content of pearl millet (Pennisetum glaucum L.) cultivars”. Pakistan Journal of Nutrition5 (2007): 463-467.
  92. Osman Magdi A. “Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh”. Journal of the Saudi Society of Agricultural Sciences1 (2011): 1-6.
  93. Kaur Kiran Deep., et al. “Significance of coarse cereals in health and nutrition: a review”. Journal of Food Science and Technology8 (2014): 1429-1441.
  94. Đorđević Tijana M., et al. “Effect of fermentation on antioxidant properties of some cereals and pseudo cereals”. Food Chemistry3 (2010): 957-963.
  95. Kanekar Pradnya., et al. “Effect of fermentation by lactic acid bacteria from soybean seeds on trypsin inhibitor (TI) activity”. Food Microbiology3 (1992): 245-249.
  96. Tajoddin Muhammed Shinde., et al. “Effect of soaking and germination on polyphenol content and polyphenol oxidase activity of mung bean (Phaseolus aureus L.) cultivars differing in seed color”. International Journal of Food Properties4 (2014): 782-790.
  97. Kumar Awadhesh., et al. “Seed targeted RNAi-mediated silencing of GmMIPS1 limits phytate accumulation and improves mineral bioavailability in soybean”. Scientific reports 1 (2019): 1-13.
  98. Larson Steve R., et al. “Isolation and genetic mapping of a non‐lethal rice (Oryza sativa L.) low phytic acid 1 mutation”. Crop Science5 (2000): 1397-1405.
  99. Punjabi Mansi., et al. “Development and evaluation of low phytic acid soybean by siRNA triggered seed specific silencing of inositol polyphosphate 6-/3-/5-kinase gene”. Frontiers in Plant Science 9 (2018): 804.
  100. Cominelli Eleonora., et al. “Phytic acid and transporters: what can we learn from low phytic acid mutants?”. Plants1 (2020): 69.
  101. Shukla Vipula K., et al. “Precise genome modification in the crop species Zea mays using zinc-finger nucleases”. Nature7245 (2009): 437-441.
  102. Perera Ishara., et al. “Manipulating the phytic acid content of rice grain toward improving micronutrient bioavailability”. Rice 1 (2018): 1-13.
  103. Muzquiz Mercedes., et al. “Recent advances of research in antinutritional factors in legume seeds and oilseeds: Proceedings of the fourth international workshop on antinutritional factors in legume seeds and oilseeds. Vol. 110”. Wageningen Academic Publishers (2004): 384.
  104. Kulthe AA., et al. “Characterization of pearl millet cultivars for proximate composition, minerals and anti-nutritional contents”. Advances in Life Sciences11 (2016): 4672-4675.
  105. Abdalla AA., et al. “Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes”. Food Chemistry2 (1998): 243-246.
  106. Meena RC., et al. “Genetic diversity of total phenolic, flavonoid and antioxidant activity in pearl millet genotypes grown in semi-arid region of Rajasthan”. International Journal of Comparative Sociology 3 (2018): 1845-1849.

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.

Copyright

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.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is December 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"

Contact US