Bioavailability through lactic fermentation in millet for combating hidden hunger

Abstract Global statistics and studies show that health concerns among people and the relevance of food security for vulnerable populations have increased drastically. “Hidden Hunger” is a phrase that is a form of malnutrition characterized by the lack of essential vitamins and minerals despite consuming enough calories to meet energy needs. The micronutrient deficiency is synonymous with “Hidden Hunger,” which has become a new area of investigation. The bioavailability of minerals directly relates to the issues of food insecurity and micronutrient deficiency. The paradigm shift toward the cultivation and consumption of millets represents a potent strategy for mitigating micronutrient deficiencies, owing to their dense profile of essential minerals. Components such as tannins, oxalates, and phytates are anti‐nutritional factors present in millet, which often limit the availability of nutrients. Lactic acid fermentation by probiotic and native lactic acid bacteria (LAB) represents a natural and sustainable way to improve the mineral bioavailability of millets. The review assesses the current burden of micronutrient deficiencies worldwide and the compositional features of millets and fermentation as a strategy for improving bioavailability. It also identifies existing research gaps and future opportunities.