Pearl millet minerals: effect of processing on bioaccessibility.

Pearl millet is an important source of dietary
energy, and provides nutritional security for people in the
third world countries, particularly in Africa and Asia.
Previous studies have shown that pearl millet is an excellent
source of micronutrients like iron and zinc. Owing to
the presence of inhibitors like phytic acid, polyphenols, and
fibres, the bioaccessibility of iron and zinc is very low in
pearl millet diet. The present review is an attempt to
highlight the localisation of minerals, phytic acid, and
polyphenols in pearl millet grains, and various strategies
that are being employed for the reduction of inhibitory
factors. This review also appraises and gives an overview
of the application of combinations of processing conditions
and enhancers, that increases the bioaccessibility of iron
and zinc either by way of reduction of inhibitory factors or
prevention of binding of these inhibitory factors to minerals.
The above strategies could be employed to provide
better insights into the relevance of different processing
methods, to help in the development of speciality foods
with enhanced mineral bioaccessibility.