Millet: Key to Alleviate Micronutrient Deficiencies (Calcium & Iron) among Adolescent Girls
Abstract:
Nutritionally
and economically millets are superior to staples like rice and wheat. Studies
suggest that processes like soaking, germination and fermentation have
considerably reduced inhibiting factors and improved mineral bioavailability. Cross-sectional
studies reported that a large section of Indian females consume less than 50%
of the recommended dietary intake of iron, calcium and folic acid. One of the
primary reasons for deficiency disorders is the consumption of plant-based
diets containing antinutritional factors that inhibit mineral absorption and
utilization. This research was undertaken to study the effect of fermentation
on mineral bioavailability, antinutrient reduction in Pearl millet and Italian
millet and the acceptability of millet-fermented products (Pearl millet dosa
and Italian millet dosa) by adolescent girls. On 12hrs of fermentation Pearl
millet and Italian millet showed a significant reduction in the phytate content
(752 ±0.03 to 650 ±0.04 mg% in Pearl millet and 700 ± 0.05 to 650 ±0.04 mg% in
Italian millet). Similarly, polyphenol content decreased from (190.06 ±0.088 to
100.016 ±0.044 and 130.04 ± 0.00 to 100.06 ± 0.031 mg% respectively). This
reduction was found to correlate with the increase in calcium and iron
bioavailability. Evaluation of the organoleptic properties of millet dosas
revealed overall acceptability among adolescent girls. It can thus be concluded
that the intake of fermented millet is key to alleviating micronutrient
deficiencies among adolescent girls.
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