1Dairy Technology Division, National Dairy Research Institute, Karnal-132 001(Haryana)
Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, Fatehgarh-140 407, Punjab, India
*Corresponding author's e-mail: ajay3singh@gmail.com
Online published on 30 December, 2017.
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 antinutrients 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.
Anti-nutrients, Antioxidant, Millets, Polyphenol, Pre-processing, Proximate composition
