Comprehensive review of anti-nutrients in Millets: Thermal and non-thermal reducing techniques

Abstract

This review article provides a comprehensive overview of millet's anti-nutrients and discusses their impacts on human health and interactions with other nutrients. The anti-nutrients bind to essential minerals such as calcium, iron, zinc, and magnesium, reducing their absorption. This can lead to deficiencies, especially in diets that rely heavily on millet or other foods high in anti-nutrients. Their presence negatively impacts the growth and functioning of humans, as it prevents the absorption or utilization of other food nutrients or induces discomfort and stress in humans. The study also explained various traditional and modern processing methods, such as conventional, thermal, and non-thermal techniques, which can effectively reduce these compounds and enhance the nutritional value of millets. Developing sustainable and economically feasible methods will further facilitate the widespread adoption of these practices, making millet a more attractive and nutritious option.