Explain and describe the processes and techniques used to mitigate or reduce the levels of anti-nutritional factors in millets. Classify the different mitigation strategies, evaluating their effectiveness in enhancing the nutritional quality of millets for human consumption.
Dear Sir,
Mitigating or reducing anti-nutritional factors in millets involves several processes and techniques. These methods aim to make millets more nutritionally beneficial by minimizing or eliminating substances that can hinder nutrient absorption or utilization. Here's a brief overview:
In conclusion, mitigating anti-nutritional factors in millets involves a combination of physical, chemical, and biological processes to enhance their nutritional value and make them more suitable for consumption.
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