Millets National Media Portal
Millets National Media Portal
Processing profoundly influences millet nutritional quality — both positively and negatively depending on the method used. A comprehensive 2022 PMC review in Foods (Gowda et al.) titled 'Modern Processing of Indian Millets' analyzed how various traditional and industrial processing techniques alter millet's nutritional and functional properties.
Effects of key processing methods:
Fermentation (most beneficial): Reduces phytates by up to 60%, eliminates trypsin inhibitors, increases B-vitamin content (microbial synthesis), improves protein digestibility by 20–30%, enhances calcium bioavailability from 28% to 61%, and produces probiotic microorganisms.
Germination/Sprouting: Activates endogenous amylase and protease enzymes, reducing anti-nutrients and increasing amino acid bioavailability; increases folate and Vitamin C content; improves digestibility for children and elderly.
Malting: Improves starch and protein digestibility; widely used for millet weaning foods in Africa and Asia.
Soaking: Reduces phytate content by 20–50% through leaching; simple household technique effective for everyday use.
Milling/Decortication: Removes the outer bran layer, reducing fiber, polyphenols, and minerals significantly; reduces anti-nutrients but also loses nutritional benefits — whole grain is preferred.
Thermal processing (cooking, baking): Destroys heat-sensitive anti-nutrients (trypsin inhibitors, some phytates) but also reduces heat-labile vitamins (B3, B9, B12).
High-Pressure Processing (HPP): An emerging industrial technique that inactivates pathogens and anti-nutrients without heat, preserving vitamins and bioactive compounds while extending shelf life.
Key recommendation: Fermentation or germination before cooking offers the best nutritional outcome for daily millet use.
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