Millets are a group of highly varied cereal grains that belong to the Poacee family commonly known as the grass family. It is used as a cereal crop for humans and fodder also.

Tannins are complex chemical substances derived from phenolic acids (sometimes called tannic acid).

To immerse grains in liquid (such as water) is called soaking. It is one of the simplest ways to reduce antinutritional factors. Soaking decreases the phytic acid content of foods in two ways- First it increases the activity of enzymes called phytases which help breakdown phytic acid, and second leaching out phytic acid molecules into the soaking water that’s drained and discarded. Singh et al observed reduction of 70% polyphenol when millets were soaked before germination, microwave treatment and fermentation.