The millets were processed by soaking, germination, microwave treatment and fermentation (open and closed). Application of the process parameters for pearl millet, finger millet and sorghum showed significant differences on nutrients and anti-nutrients components. The protein and fiber value increased significantly whereas anti-nutrients viz. tannin and phytic acid decreased maximally to ~90% and 80% respectively by fermentation. Reduction in tannin follows the order Untreated >Microwave Treated > Soaking >Germination >Open Controlled Fermentation>Closed Controlled Fermentation. Germination favors maximum reduction of polyphenolics to a level of 75% and least with both open and close controlled fermentation.
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Singh et al. (2017) studied this question.