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Pearl millet minerals: effect of processing on bioaccessibility
1Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020 India.
Journal of Food Science and Technology
|August 29, 2018
Summary
Pearl millet offers vital nutrients but has low iron and zinc absorption due to inhibitors. Processing strategies can reduce these factors, enhancing mineral bioavailability in this important food source.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Pearl millet is a key dietary energy source, crucial for nutritional security in developing regions.
- It is rich in essential micronutrients like iron and zinc.
- However, the bioavailability of these minerals is limited by inhibitors such as phytic acid, polyphenols, and fiber.
Purpose of the Study:
- To review the localization of minerals, phytic acid, and polyphenols in pearl millet grains.
- To highlight strategies for reducing inhibitory factors affecting mineral bioavailability.
- To appraise processing methods that enhance iron and zinc bioaccessibility.
Main Methods:
- Literature review on mineral and inhibitor localization in pearl millet.
- Analysis of various processing techniques for inhibitor reduction.
- Evaluation of enhancer applications to improve mineral absorption.
Main Results:
- Identification of inhibitor distribution within pearl millet grains.
- Assessment of processing strategies' effectiveness in reducing phytic acid, polyphenols, and fiber.
- Demonstration of how processing and enhancers can increase iron and zinc bioaccessibility.
Conclusions:
- Processing methods and enhancers are effective in overcoming mineral bioavailability challenges in pearl millet.
- Understanding inhibitor localization aids in targeted processing strategies.
- Development of specialty foods with enhanced mineral content is feasible through optimized processing.
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