Abstract
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.
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