Processing mediated changes on protein digestibility and iron bioavailability of selected underutili zed millet and legume

The two superfoods, barnyard millet (BM) and horse gram (HG) have diversified and high nutritional value but are still underutilized and less consumed due to the presence of antinutrients which reduce the absorption and digestibility of some nutrients making them less bioavailable in human body.Traditional processing methods, viz., roasting and germination generally tend to improve the nutrient content as well as the digestibility of foods.The present study aimed to examine the effects of roasting and germination on protein, iron, in vitro protein digestibility (IVPD), and in vitro iron bioavailability (IVIB) of BM and HG.It was observed that the iron content, IVPD, and IVIB significantly increased after roasting and germination in BM and HG.Only the protein content decreased slightly on roasting in both BM (9.53 to 9.23%) and HG (24.94 to 23.24%), whereas germination showed a positive significant effect on protein, iron, IVPD, and IVIB of BM and HG.Consequently, the processing methods, viz., germination and roasting could enhance the nutritional value of the food product and hence, their consumption and utilization could be promoted.