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


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Value addition in pearl millet

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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Ali, A., Kumar, R.R., Vinutha, T., Singh, T., Singh, S.P., Satyavathi, C.T., Praveen, S. and Goswami, S. 2022b. Grain phenolics: Critical role in quality, storage stability and effects of processing in major grain crops - A concise review. European Food Research and Technology 248(8): 2197-2213. https://doi.org/10.1007/s00217-022-04026-7.

Anonymous. 2022. Indian Council of Agricultural Research (ICAR) Annual Report 2021-22. pp. 5.

Archana, Sehgal, S. and Kawatra, A. 2001. In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques. Nahrung 45(1): 25-27.

Goswami, S., Asrani, P., Ali, A., Kumar, R.D., Vinutha, T., Veda, K., Kumari, S., Sachdev, A., Singh, S.P., Satyavathi, C.T., Kumar, R.R. and Praveen, S. 2020. Rancidity Matrix: Development of biochemical indicators for analysing the keeping quality of pearl millet flour. Food Analytical Methods 13(11): 2147-2164. https://doi.org/10.1007/s12161-020-01831-2.

Jukanti, A.K., Gowda, C.L.L., Rai, K.N., Manga, V.K. and Bhatt. R.K. 2016. Crops that feed the world 11. Pearl Millet (Pennisetum glaucum L.): An important source of food security, nutrition and health in the arid and semi-arid tropics. Food Science 8: 307-329.

Kumar, R.R., Singh, N., Singh, S., Vinutha, T., Krishnan, V., Goswami, S., Kumar, B., Jat, S.L., Yogeesh, L.N., Singh, S.P., Mishra, G.P., Satyavathi, C.T., Sachdev, A. and Praveen, S. 2022 Nutritional supremacy of pearl- and foxtail millets: Assessing the nutrient density, protein stability and shelf-life of flours in millets and cereals for developing nutri-stable foods. J. Plant Biochemistry and Biotechnology 31: 837-852. https://doi.org/10.1007/s13562-021-00761-2.

Rai, K.N., Gowda, C.L.L., Reddy, B.V.S. and Sehgal, S. 2008. Adaptation and potential use of sorghum and pearl millet in alternative and health foods. Compressive Reviews in Food Science and Food Safety 7: 340-352

Sharma, A. and Choudhary, M. 2012. Development and quality evaluation of pearl millet based anti-diabetic flour. Annals of Arid Zone 51 (2): 105-108.

Vinutha, T., Goswami S., Kumar, R.R., Rudra, S.G., Prashat, R.G., Sangeetha, V., Singh, S.P., Satyavathi, C.T. and Tyagi A. 2023. POSHAN - VI (Technologies for Shelf Life Enhancement: Popularizing Pearl-Meals for Healthy Life). TBICN no. 295/2023

Vinutha, T., Kumar, D., Bansal, N., Krishnan, V., Goswami, S., Kumar, R.R., Kundu, A., Poondia, V. K., Rudra, S.G., Muthusamy, V., Prashat, R.G., Venkatesh, P., Kumari, S., Jaiswal, P., Singh, A., Sachdev, A., Singh, S.P., Satyavathi, C.T., Ramesh, S.V. and Praveen, S. 2022. Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour. International Journal of Biological Macromolecules 195: 207-216.

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Submitted

07-03-2023

Published

29-06-2023

How to Cite

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. (2023). Annals of Arid Zone, 62(2), 103-108. https://doi.org/10.59512/aaz.2023.62.2.1
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