Process optimization for anti-nutrient minimization of millets

ABSTRACT

The millets were processed by soaking, germination, microwave treatment and fermentation (open & closed). Application of the process parameters for pearl millet, finger millet and sorghum showed significant differences on nutrients and anti-nutrients components. The protein and fiber value increased significantly whereas anti-nutrients viz. tannin and phytic acid decreased maximally to ~90% and 80% respectively by fermentation. Reduction in tannin follows the order Untreated >Microwave Treated > Soaking >Germination >Open Controlled Fermentation>Closed Controlled Fermentation. Germination favors maximum reduction of polyphenolics to a level of 75% and least with both open and close controlled fermentation.

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Process optimization for anti-nutrient minimization of millets

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