ABSTRACT
This chapter presents a comprehensive exploration of mineral bioavailability in millets and the influence of processing techniques on their bioavailability. Millets are versatile and widely used in the food industry, making it crucial to understand the factors affecting mineral bioavailability and the impact of processing techniques to optimize their nutritional value. The chapter discusses factors such as mineral form, anti-nutrients, pH, digestive enzymes, and individual variations that can significantly affect mineral solubility and absorption. Various processing techniques including extrusion, coating, roasting, toasting, milling, and grinding are examined, as they can alter mineral solubility, anti-nutrient content, matrix structure, and particle size. Additionally, the chapter explores strategies to enhance mineral bioavailability, such as the use of chelating agents, fermentation, fortification, and novel technologies. Methods for evaluating mineral bioavailability in millets, such as in-vitro models, animal studies, human trials, and analytical techniques, are also discussed. Understanding mineral bioavailability and the impact of processing techniques is essential for developing nutrient-rich and bioavailable millet-based food products. Further research should focus on innovative processing technologies and personalized nutrition to optimize the nutritional value of millet and improve health outcomes.
