ItemArticle

Influence of Cooking and Fermentation on Nutrient and Anti-nutrient Profiles of Millet and Rice; [????? ??? ? ????? ?? ?????????? ???? ???? ? ?????? ?? ?????? ? ??? ?]

Title
Influence of Cooking and Fermentation on Nutrient and Anti-nutrient Profiles of Millet and Rice; [????? ??? ? ????? ?? ?????????? ???? ???? ? ?????? ?? ?????? ? ??? ?]
Creator
Merin, R.J.; Krishnakumar, V.
Description
This study investigates how the traditional processing methods, such as cooking and fermentation, affect the nutritional, anti-nutritional, and mineral composition of the six edible grains, including the three rice varieties (Oryza sativa: Matta, Boiled and Brown rice) and the three millets (foxtail, jowar and pearl millet). The grains were analyzed in their raw, cooked, and fermented forms. The carbohydrates and the protein content were determined along with the anti-nutritional compounds such as the flavonoids, oxalates, phenolics, phytates and the tannins. The mineral concentrations of calcium, potassium, iron, magnesium, manganese, and zinc were determined using Atomic Absorption Spectroscopy. The results showed that cooking significantly reduced carbohydrate content by 85-90% across all grains, while fermentation caused an even greater reduction of up to 95%. Protein levels were grain-specific, and fermentation generally enhanced the protein concentration by 20 50%. Flavonoid content was reduced by 70-90% while phytates, and oxalates were reduced substantially by 60 90% through both treatments due to leaching and thermal degradation, while the phenolic content increased by 25-40%, particularly in the foxtail millet. The tannin levels decreased with cooking by 40-60%, but they increased after the fermentation, likely due to the enzymatic release of the bound compounds. Mineral concentrations were consistently declined in the cooking and fermented forms, yet fermentation improved bioavailability by reducing the anti-nutrients. Overall, the cooking was more effective in lowering the anti nutritional factors, whereas the fermentation enhanced the protein and improved the accessibility of the essential minerals such as iron and zinc. These findings emphasizes the importance of the traditional household processing methods in enhancing the nutritional quality of rice and millet-based diets, particularly in the regions dependent on cereal staples. 2025, Ferdowsi University of Mashhad. All rights reserved.
Source
Iranian Food Science and Technology Research Journal;Volume;21;Issue;6;pp.679-696
Date
01-01-2026
Publisher
Ferdowsi University of Mashhad
Subject
Bioavailability; Fermentation; Millet; Mineral content; Rice varieties
Coverage
Merin R.J., Department of Life Sciences, Christ University, Dharmaram College Post, Hosur Road, Bengaluru, India; Krishnakumar V., Department of Life Sciences, Christ University, Dharmaram College Post, Hosur Road, Bengaluru, India
Rights
Restricted Access; Hardcopy may be available in the library
Relation
ISSN: 17354161;
Format
online
Language
English
Type
Article

Citation

Merin, R.J.; Krishnakumar, V., “Influence of Cooking and Fermentation on Nutrient and Anti-nutrient Profiles of Millet and Rice; [????? ??? ? ????? ?? ?????????? ???? ???? ? ?????? ?? ?????? ? ??? ?],” CHRIST (Deemed To Be University) Institutional Repository, accessed June 19, 2026, https://archives.christuniversity.in/items/show/23391.

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