Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, polyphenols present in the millets tend to reduce bio-accessibility of minerals (iron zinc), due which millet diets greatly compromised. Although most cereals, wheat flour, brown rice, barley, contain acid a level far more than that millets, it is important develop feasible household methods so enhance nutrient absorption. The study was carried out investigate effect traditional processing on anti-nutrient retention three majorly consumed namely, sorghum, finger millet, pearl millet. These were traditionally cooked then fermented overnight water curd. results show this type simple, household-level process significantly reduced content by 62.9% 34.1% 29.35% There considerable decrease acid–zinc molar ratio 71.38, 61.15, 33.47% acid–iron 73.52, 48.07, 66.39% respectively. Among macronutrients, protein ash contents increased. A water-soluble vitamins observed processed millets. Overall, added curd, enhanced many essential macro- micronutrients concurrently thus forming sustainably simple method for improving dietary nutrients.