Effect of Fermentation on the Nutritive Value, Bioavailability of Minerals and Acceptability of Pearl Millet Idli

Abstract

Millets form the main source of calories and protein in the driest and poorest regions of the world. They are widely cultivated and consumed in several forms after cooking. Millets are nutritionally superior to other staples. However, the presence of antinutrients like phytic acid, tannins and polyphenols reduces the bioavailability of minerals.