Pearl Millet: A Critical Review on Processing Techniques and Its Products

Abstract

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as in contrast to the primary cultivated cereal crops. However, important factors which restrict its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which decrease availability of minerals and horrible conserving exceptional because of increased lipase activity. Therefore, this paper ambitions to focus on the have an influence on of unique processing methods on the nutrient composition and anti-nutritional components and its products of pearl millet. This is a literature overview research about from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of dietary charge via reduction of anti-nutritional compounds. From the literature reviewed, pearl millet processing by way of a range strategies consisting of milling, malting, fermentation, blanching and acid as nicely as heat redress had been determined to be magnificent in achieving the higher mineral digestibility, retardation of off flavor, bitterness as properly as rancidity problems found in the direction of storage of flour. Through this overview paper, possible processing techniques and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after focused studied of literature from journal articles and thesis.