Table 4.

Effect of processing on the reduction of polyphenol content in pearl millet

Processing	Reduction in polyphenols (%)
Decortication	39–52 (Chandrasekara and Shahidi 2011)
Soaking	15 (Nithya et al. 2007)
	11 (Sihag et al. 2015)
Blanching	29 (Archana et al. 1998)
	14 (Bhati et al. 2016)
Acid treatment	76 (Poonam 2002)
	8 (Jha et al. 2015)
	20 (Bhati et al. 2016)
Germination	41 (Archana et al. 1998)
	30–39 (Abdelrahman et al. 2005)
	73 (Nithya et al. 2007)
	55 (Bhati et al. 2016)
Fermentation	31–60 (Hag et al. 2002)