Millets National Media Portal
Millets National Media Portal
While millets are nutritionally superior to refined cereals, they contain several anti-nutritional factors (ANFs) that can limit the bioavailability of key nutrients if millets are consumed in excess or without proper processing. A 2023 MDPI Separations review (Sabuz et al.) and a 2024 Frontiers in Nutrition narrative review both addressed the dual nature of millet's bioactive compounds — beneficial in moderate amounts but potentially limiting at high intake levels.
Key anti-nutritional factors in millets and mitigation strategies:
Phytic acid (phytates): Chelates iron, zinc, and calcium, reducing their absorption; present in all millets; effectively reduced by 20–50% through soaking and germination.
Tannins: Polyphenolic compounds that form complexes with proteins and inhibit digestive enzymes, reducing protein digestibility; found highest in finger millet; reduced by dehulling and fermentation.
Oxalic acid: Present in finger millet; can bind calcium and reduce its bioavailability; high-heat cooking significantly reduces oxalate content.
Goitrogenic compounds: C-glycosyl flavones in pearl millet may interfere with thyroid iodine utilization — a concern mainly at very high intake without adequate dietary iodine.
Trypsin inhibitors: Bifunctional enzyme inhibitors in finger millet (RBI) inhibit digestive protease activity, potentially reducing protein absorption; heat-sensitive and largely destroyed by cooking.
Lysine deficiency: Most millets are low in lysine (the limiting essential amino acid) — an important consideration for populations relying exclusively on millets as a protein source.
Processing as solution: Fermentation is the most effective processing method, reducing phytates by up to 60%, increasing B-vitamin content through microbial synthesis, improving protein digestibility, and enhancing overall mineral bioavailability.
© 2023 - 2026 Millets News. All rights reserved.
