Millets processing, nutritional quality & fermented product: A review

Shweta Singh; Dr. Ajay Kumar Singh; Kunal Singh; Baljor Singh

Millets processing, nutritional quality & fermented product: A review

Author(s):
Shweta Singh, Dr. Ajay Kumar Singh, Kunal Singh and Baljor Singh

Abstract:

Purpose: Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.

Design/methodology/approach: This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional.

Findings: From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour. Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

Pages: 304-308 | 902 Views 681 Downloads

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Vol. 11, Special Issue 5 (2022)

Millets processing, nutritional quality & fermented product: A review

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