Pearl millet processing: a review

Rani, Savita; Singh, Rakhi; Sehrawat, Rachna; Kaur, Barjinder Pal; Upadhyay‬, Ashutosh

doi:10.1108/nfs-04-2017-0070

Cited by 62 publications

(38 citation statements)

References 45 publications

(58 reference statements)

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“…(2016) reported the influence of processing such as malting and fermentation of flour on the crystallinity level and functional groups of pearl millet flour. Similarly, the influence of processing on the colour qualities of pearl millet was reported by Rani et al. (2018) .…”

Section: Introductionmentioning

confidence: 65%

Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

Olamiti

Takalani

Beswa

et al. 2020

Heliyon

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Section: Introductionmentioning

confidence: 65%

Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

Olamiti

Takalani

Beswa

et al. 2020

Heliyon

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“…This is the removal of the outer layer of the grain (hull and pericarp) by hand pounding, abrasive mill or disks with mechanical dehullers (Rani et al, 2018). For long term Saleh et al, 2013Gopalan et al,2016Hulse et al,1980. Pearl Millet as a Sustainable Alternative Cereal for Novel Value-added Products in Sub-Saharan Africa: A Review storage of pearl millet kernels can be kept intact and only dehulled for immediate use.…”

Section: Dehullingmentioning

confidence: 99%

“…This enhances the shelf life of pearl millet flour through enzyme activity reduction without compromising nutritional value (Rani et al, 2018). Blanching is achieved through submerging the pearl millet grain in hot water for a specified short period and drying (Dias-Martins et al, 2018).…”

Section: Blanchingmentioning

confidence: 99%

Pearl Millet as a Sustainable Alternative Cereal for Novel Value-added Products in Sub-Saharan Africa: A Review

Dube

Nyoni

Bhebhe

et al. 2021

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Pearl millet [Pennisetum glaucum (L.) R. Br.] is an underutilized small grain, nutrient-rich cereal crop cultivated in the arid and semi-arid tropics of Asia and Africa. However, several barriers exist that preclude the full exploitation of the crop such as low yield, inadequate processing technologies, lack of extension support and limited productive varieties. Furthermore, anti-nutritional factors in the grain such as polyphenols reduce digestibility, palatability and bio-availability of other nutrients. Reduction or elimination of these anti-nutritional factors through pre-treatments like boiling, cooking, roasting, soaking improves the nutritional quality of the grain. Underutilized pearl millet genetic resources and processing has the potential to contribute towards sustainable agriculture particularly in drought prone and marginal areas of Africa. This review focuses on nutritional value, pearl millet cultivation and utilization challenges, processing and value addition interventions to improve crop adoption and productivity in sub-Saharan Africa.

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“…Kutsukutsa et al (2014) stated that tannin could cause a bitter taste. Millet had a tannin content which was an antinutrient agent (Rani et al, 2018). The tannin content in millet flour had decreased during high temperature processing.…”

Section: Food Bar Characteristic Sensory Propertiesmentioning

confidence: 99%

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Purnamayati

Anandito

Siswanti

et al. 2019

Caraka Tani J. Sustain. Agric.

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Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and aw as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), aw (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.

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Pearl millet processing: a review

Cited by 62 publications

References 45 publications

Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

Pearl Millet as a Sustainable Alternative Cereal for Novel Value-added Products in Sub-Saharan Africa: A Review

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

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