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
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Suneha Goswami
ICAR-Indian Agricultural Research Institute, New Delhi
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Vinutha T
ICAR-Indian Agricultural Research Institute
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Ranjeet Ranjan Kumar
ICAR-Indian Agricultural Research Institute
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Tejveer Singh
ICAR-Indian Agricultural Research Institute
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Ansheef Ali
ICAR-Indian Agricultural Research Institute
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Mahesh Chand Meena
ICAR-Indian Agricultural Research Institute
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Sumer Pal Singh
ICAR-Indian Agricultural Research Institute
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Keshram Dulait
Institute of Chemical Technology, Bhubneswar
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C Tara Satyavathi
Indian Institute of Millets Research, Hyderabad
Keywords:
Pearl millet; Rancidity; Shelf life; Dough quality; Value additionAbstract
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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References
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