Author(s):

Giri Snehal and Joshi Neena

Abstract: Millets are nutritionally superior to major cereals but contain anti-nutrients which are major phytochemicals which negatively affects their nutritive values. Millets requires specialized treatment in order to improve their nutritive value, shelf-life and organoleptic properties. For this hydrothermal treatments and coating treatments were employed in this study. Pearl millet grain was subjected to hydrothermal (microwave for 40, 60, 80 and 100sec and steamed for 4, 6, 8 and 10min) and curry leaf extracts (Ethanol, Hot water and Ethanol + water extracts) treatments. Untreated and treated grains were evaluated for mineral composition, iron and zinc bio-accessibility and for total polyphenol content. Increase in mineral content was observed in all treatments; polyphenols were significantly higher (p≤0.05) in curry leaf extract treated grains than untreated grains; while steaming treatment showed more reduction compare to microwave treatment. Iron and zinc bio-accessibility was significantly (p≤0.05) increased due to hydrothermal and curry leaf treatments. Treatments brought about an increase in accessibility of total minerals, iron and zinc and a decrease in the total phenolics, thus found to be an effective technique for improving the availability of minerals in pearl millet and making it nutritionally superior.

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