Pre-processing interventions to improve Nutri-cereal nutritional profile: A review

Abstract:

Millets are drought tolerant, climate resilient, and sustainable cereal crops that are staple foods in arid and semi-arid regions of the world. Due to their superior nutrition to rice and wheat, millets have gained a reputation as ‘miracle grains’ and are therefore referred to as nutrient dense foods. Millets are excellent sources of protein, dietary fibre, energy and important minerals such as iron and calcium, as well as different types of bioactive compounds including phenolic acids, flavonoids and phytosterols. These compounds have hypoglycemic, antioxidant and alkaline forming properties thus, protecting against chronic lifestyle disorders like diabetes, obesity, heart disease and certain types of cancer. Even though millets have significant potential they remain underutilized because of their coarse texture and the presence of anti-nutritional factors that limit nutrient bioavailability. This article will critically review historical and contemporary methods of processing millets including decortication, soaking, germination, fermentation, milling, roasting, and extrusion, and how they impact the nutritional quality, techno-functionality and anti- nutritional factors of millets. Research shows that some forms of intensive processing, specifically, milling; would remove nutrients by removing the bran and germ of the kernel. On the contrary, controlled pre-processing methods such as germination and fermentation increase mineral bioavailability, reduce anti-nutritional factors, and improve the viability of probiotic microorganisms.