ANTINUTRITIONAL FACTORS IN MILLETS: HEALTH BENEFITS AND ADVERSE EFFECTS IN HUMAN HEALTH

Millet grains are well known for their nutritional benefits but availability of antinutritional factors in these grains impair nutrient absorption and utilization.This review explores various antinutritional factors present in millets, such as tannins, phytic acid, protease inhibitors, and trypsin inhibitors, and their impact on human health.Additionally, the study investigates different processing techniques aimed at reducing these antinutritional factors, including traditional methods like cooking, fermentation, and sprouting, as well as industrial processes such as milling, extrusion, and enzymatic treatments.The effectiveness of each method in justifying antinutritional factors is assessed based on available research findings.Understanding and applying appropriate processing techniques can enhance the nutritional quality and bioavailability of millet-based foods, thereby promoting their consumption as part of a balanced diet.Further research and studies is necessary to optimize these processing methods and evaluate their impact on overall nutrient retention and bioavailability in millets.