Evaluation of anti-nutritional factor reduction techniques for pearl millet improved utilization system in Amhara region
Pearl millet is small grained cereal which becomes a staple food product in Asia and Africa but it is newly introduced to Ethiopia. It provides basically carbohydrate and protein but it is also good sources of minerals. But the presence of tannin and phytate reduce the bioavailability, digestibility and absorption of these nutrients by the body. Anti-nutritional factors exist naturally or may be produced during processing. In these study different anti-nutritional factor reduction techniques (decortication, malting and blanching) were evaluated and reduce tannin and phytate significantly (p< 0.05).
Blanching, decortication, malting, pearl millet
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