Impact of Traditional and Sustainable Processing Methods on the Mineral and Antinutrient Composition of Biofortified Pearl Millet (Pennisetum glaucum) Cultivarss
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Authors
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S Divya Prasanna Kumari
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K Sreedevi Shankar
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G Nirmala Devi
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M Raghavendra
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K Kiran Prakash
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B M K Raju
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V K Singh
Keywords:
Bioavailability, Germination, Iron, Millet, Soaking, ZincAbstract
The study aims to investigate the mineral and antinutritional properties of biofortified pearl millet [Pennisetum glaucum (L.) R.Br.]
varieties. Pearl millet contains antinutrients such as phytate and phenols, which reduce the bioavailability of micronutrients like zinc
and iron, despite its decent nutritional composition. Thus, it is necessary to increase bioavailability through processing, which also
improves the grain's nutritional profile and can be utilised to mitigate micronutrient deficiencies, the main dietary issue facing the
world today. The mean iron, zinc, calcium, phytate, phenol, and tannin contents were 6.60, 3.42, 28.43, 486.83, 346.00, and 171.09
mg/100 g. Dhanshakti has shown significantly (P<0.05) high iron content (8.66 mg/100 g), the lowest phytate (P<0.01) and phenol
content (P<0.001) of 560.56 mg/100 g and 298.94 mg/100 g, respectively, compared to other varieties studied. RHB 234 has a low tannin content of 145.45 mg/100 g (P<0.001). After being soaked and germinated, grains have decreased minerals and phytate, while
increases in phenols and tannins were observed. Therefore, traditional processing may reduce the quantity of both minerals and
antinutrients, but it may also boost the bioavailability of the minerals because it reduces the amount of phytate, a key antinutrient that
lowers the bioavailability of vital minerals like iron and zinc.
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