Insights into Recent Techniques for Improving Shelf Life and Value Addition in Pearl Millet Flour: A Mini Review on Recent Advances: Value addition in pearl millet

Suneha Goswami; Vinutha T; Ranjeet Ranjan Kumar; Tejveer Singh; Ansheef Ali; Mahesh Chand Meena; Sumer Pal Singh; Keshram Dulait; C Tara Satyavathi

doi:10.59512/aaz.2023.62.2.1

Authors

Suneha Goswami ICAR-Indian Agricultural Research Institute, New Delhi
Vinutha T ICAR-Indian Agricultural Research Institute
Ranjeet Ranjan Kumar ICAR-Indian Agricultural Research Institute
Tejveer Singh ICAR-Indian Agricultural Research Institute
Ansheef Ali ICAR-Indian Agricultural Research Institute
Mahesh Chand Meena ICAR-Indian Agricultural Research Institute
Sumer Pal Singh ICAR-Indian Agricultural Research Institute
Keshram Dulait Institute of Chemical Technology, Bhubneswar
C Tara Satyavathi Indian Institute of Millets Research, Hyderabad

https://doi.org/10.59512/aaz.2023.62.2.1

Keywords:

Pearl millet; Rancidity; Shelf life; Dough quality; Value addition

Abstract

Pearl millet is a climate resilient crop, which is nutritionally rich and has numerous health benefits. Despite its nutritional significance, pearl millet is not popular among the consumers and food industries due to poor shelf life and dough quality. To address these problems, researchers have studied various processing technologies like heat treatments (hydrothermal, near infrared rays, microwave, ohmic heating etc.), decortication, malting, germination and fermentation to enhance the shelf life of pearl millet flour. Studies on improving pearl millet dough quality were also reported, wherein vital wheat gluten was reconstituted in pearl millet flour for better dough quality. All these methods and technologies are discussed in this review. So by adopting these technologies, pearl millet can replace wheat as a sustainable ingredient in many baked and prepared preparations and become a new staple food with better nutrition and health.

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Author Biographies

Suneha Goswami, ICAR-Indian Agricultural Research Institute, New Delhi

Division of Biochemistry, IARI
Scientist
Vinutha T, ICAR-Indian Agricultural Research Institute

Division of Biochemistry

Senior Scientist
Ranjeet Ranjan Kumar, ICAR-Indian Agricultural Research Institute

Division of Biochemistry

Senior Scientist
Tejveer Singh, ICAR-Indian Agricultural Research Institute

Division of Biochemistry

Student
Ansheef Ali, ICAR-Indian Agricultural Research Institute

Division of Biochemistry

Student
Mahesh Chand Meena, ICAR-Indian Agricultural Research Institute

Division of Soil Science and Agricultural Chemistry

Principal scientist
Sumer Pal Singh, ICAR-Indian Agricultural Research Institute

Division of Genetics

principal Sceintist
Keshram Dulait, Institute of Chemical Technology, Bhubneswar

Department of Food Engineering and Technology

Student
C Tara Satyavathi, Indian Institute of Millets Research, Hyderabad

Director

References

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