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

Review Article Volume 6 Issue 12

Nutrients Anti-Nutrients Interaction in Millets and its Effect on Malnutrition

Naved Akbar*

Department of Biotechnology, Shri Venkateshwara University, Gajraula, Uttar Pradesh, India

*Corresponding Author: Naved Akbar, Department of Biotechnology, Shri Venkateshwara University, Gajraula, Uttar Pradesh, India.

Received: October 03, 2022; Published: November 11, 2022


Malnutrition problem, which is derived from having insufficient amount of nutrients like minerals, essential vitamins and other macronutrients (proteins and carbohydrates) in our daily diet. After the pandemic, the prevalence of under nourishment jumped from 8.0 in 2019 to around 9.3 percent in 2020 and continued to rise in 2021. Malnutrition problem can be reduced by adding the nutrients in our daily diet. Millets are the excellent source of minerals, vitamins, proteins and carbohydrates. But some anti-nutrients (oxalate, phytate) present on them interact with nutrients (like minerals, vitamins) and reduce its bioavailability in millets. To overcome this malnutrition problem, anti-nutrients should be removed in crops like millets. There are many biofortification methods used by scientists to improve the nutritional content time to time. However, it is necessary to know the current status of these anti-nutrients and identify those genes which are responsible for the accumulation of these anti-nutrients in millets. Thus, for better human health and physical wellbeing, it is most important to take bio-fortified foods containing fewer anti-nutrients.

Keywords: Nutrients; Anti-Nutrients; Malnutrition; Millets


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Citation: Naved Akbar. “Nutrients Anti-Nutrients Interaction in Millets and its Effect on Malnutrition".Acta Scientific Nutritional Health 6.12 (2022): 43-52.


Copyright: © 2022 Naved Akbar. 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.


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