Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking

Milling of pearl millet grains reflected a change in gross chemical composition. Baking did not cause a significant change in nutrient content of raw pearl millet flour. Milling and heat treatment during chapati (an unleavened bread) making lowered polyphenols and phytic acid and improved the protein digestibility and starch digestibility to a significant extent.