How does the nutritional quality of minor millets change with different processing techniques (e.g., dehulling, soaking, germination, fermentation) ?

01 January 1970 1 5K Report

How does the nutritional quality of minor millets change with different processing techniques (e.g., dehulling, soaking, germination, fermentation), and what is the impact on their nutraceutical efficacy?

Mridula Chaturvedi

Dehulling reduces the dietary fiber, iron, zinc, and B vitamins and slightly lowers levels of tannins and phytic acid

Soaking starts natural enzymatic activity that can slightly increase B-vitamin levels and some water-soluble vitamins and minerals may leach into the soaking water.

Sproutingenhances nutrient profile and improves protein and starch digestibility

Fermentationenhances digestibility of carbohydrates and proteins.

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