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Shelf life is defined as the "period of time at which the product remains secure to consume during the storage in terms of its microbial safety, nutritional qualities, and sensory aspects" (Corradini, 2018). The shelf life of a commodity is restricted by its progressive deterioration of quality and safety, and distribution or storage of the product under unsuitable environments, such as excessive temperature or relative humidity that intensifies this process (Labuza, 2001;Van Boekel, 2008).Pearl millet (Pennisetum glaucum L.) is a staple diet of the majority of the poor and small landowners, as it provides a good source of energy, carbohydrate, protein, fat, vitamins, and minerals. As compared to other grains, pearl millet has a higher fat content (5 mg/100 g) and greater fat digestibility. Despite its nutritive value, pearl millet's full potential is curtailed by its short shelf life due to rancidity and offodor generation (Goyal et al., 2017) during storage. The rancidity of pearl millet grains during storage limits the major utilization of the crop. The major factors which contribute to the rancidity are the presence of fatty acids, the activity of peroxidase and lipase, and so on, leading to spoilage as well as generation of off-flavors during storage (Tiwari et al., 2014;Yadav et al., 2012). Researchers used the FFA, AV, and PV information to estimate the shelf life of lipid-containing grains, using oxidation kinetics

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