Unveiling the Antinutritional Factors in Millets: A Comprehensive Review

Plants serve as the primary source of essential macronutrients and micronutrients for human growth and development. However, micronutrient deficiencies remain a significant contributor to global malnutrition, especially in developing countries where populations heavily depend on staple crops like millets. Millets, known for their superior nutritional content and resilience to diverse climatic conditions, present a sustainable solution to combat malnutrition. Rich in essential phytochemicals, millets offer numerous health benefits, including immune system enhancement. Despite these advantages, millets contain several antinutrient factors (ANFs) such as phytic acid, polyphenols, and tannins, which reduce the bioavailability of key nutrients by binding to them, making the nutrients less absorbable. This is particularly problematic for rural populations whose diets are largely millet-based. Traditional processing techniques and breeding strategies have been employed to reduce ANF levels, improving nutrient absorption and contributing to better nutritional security. This review provides a comprehensive overview of the various ANFs present in millets and explores innovative strategies, ranging from conventional processing to advanced biotechnological interventions to mitigate their effects. By enhancing the bioavailability of nutrients, these approaches offer promising solutions to address global nutritional deficiencies and promote nutritional security, especially in resource-limited regions.