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Related Experiment Video

Updated: Jan 10, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

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Impact of Processing on Millets: A Pathway To Improved Nutrition and Functionality.

Hardeep Singh¹, Shweta Chaturvedi¹, Kawaljit Singh Sandhu²

¹Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, 151001, Punjab, India.

Current Nutrition Reports

|November 26, 2025

Summary

Processing millets, known as Nutri-cereals, enhances their nutritional value and digestibility. Various methods, from traditional to novel, reduce anti-nutrients and improve health benefits, aiding global food security.

Keywords:

Anti-nutrients Food security Millet processing Nutri-cereal Sustainable development

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Area of Science:

Food Science and Technology
Nutritional Biochemistry
Agricultural Science

Background:

Millets are recognized as Nutri-cereals due to their high protein, fiber, essential amino acids, minerals, vitamins, and antioxidants.
Limited global utilization stems from low consumer awareness and the presence of anti-nutrients.
Processing techniques are crucial for improving millet's nutritional profile, digestibility, and sensory attributes.

Purpose of the Study:

To review the impact of various processing techniques on millet quality.
To highlight methods that enhance nutritional value and reduce anti-nutrients.
To explore the potential of processed millets in addressing food insecurity and malnutrition.

Main Methods:

Review of primary milling, traditional (soaking, germination, fermentation, cooking), conventional industrial (extrusion, roasting), and novel non-thermal (HPP, PEF, cold plasma, ultrasound, irradiation) processing methods.
Analysis of the effects of these methods on anti-nutrient reduction, nutrient bioavailability, and overall quality.
Examination of the incorporation of processed millets into food formulations.

Main Results:

Germination and fermentation effectively reduce anti-nutrients like tannins and phytic acid, increasing mineral bioavailability and antioxidants.
Industrial thermal methods, such as extrusion, enhance protein digestibility, starch availability, and texture.
Non-thermal technologies improve food safety and extend shelf life, while processed millets can be used in diverse food products.

Conclusions:

Processing significantly improves the nutritional and functional properties of millets.
Combinations of processing methods can maximize benefits for combating food insecurity and malnutrition.
Further research and technological advancements are needed to unlock the full potential of millet processing.