… The changes in nutritional, anti-nutritional, and bioactive components of finger millet after
fermentation with yeast (S. cerevisiae L.) are summarized in Table 2. During YF treatment, the …

… Accumulation and variation of anti-nutritional factors is a biochemical response aimed at
protecting finger millet against the prevailing harsh abiotic conditions (drought) and biotic …

… to abundance of anti-nutritional factors causing micronutrient … The efforts have been made
to reduce anti-nutritional factors … anti-nutritional factors have been reported to be key factors …

… content of finger millet and to make them value added … finger millet as a nutritious food,
fulfillment of the nutritional need of global population and founded ways to utilize the finger millet …

… of grains from two pearl millet cultivars (Gampela and IKMP-… pearl millet grains does not
decrease lipid and protein contents but does considerably decrease some anti-nutritional factors …

… The result of anti-nutritional analysis in this study shows that … The mineral composition of
the finger millet was determined … the effect of the anti-nutritional factor in finger millet, and the …

… and mineral and anti-nutritional composition. Protein content of finger millet increased …
mg/100 g to 11.27±0.15 mg/100 g in germinated finger millet flour (P<0.05). Germination of …

… by the reduction of various anti-nutritional factors, loss of water… grains and reduces some
anti-nutritional factors. Apart from … Lowering anti-nutritional factors during germination improves …

… in the anti-nutritional contents of the finger millet flour with … activity of finger millet and reduce
the anti-nutritional contents, … reducing the anti-nutritional factor of finger millet and hence …

… in three commonly consumed millets (sorghum, pearl millet, and finger millet) after the …
leaches out minerals and the anti-nutritional factors from pearl millet grains resulted in a …