Pearl Millet Processing Methods and Products: An in-Depth Analysis
Th. Nengparmoi
Department of Agronomy, School of Agricultural Sciences, Nagaland University, Medziphema-797106, India.
Anil Sheshrao Ghorband
College of Food Technology, Kashti, MPKV, Rahuri, Maharashtra, India.
Pragati Yadav
Department of Food Science and Nutrition, CCAS MPUAT Udaipur, India.
Rahul Sahu
Krishi Vigyan Kendra, Bastar (C.G.), India.
S. Anbarasan
Department of Agronomy, Annamalai University, Tamil Nadu, India.
Vakiti Surender Reddy *
ICRISAT: International Crops Research Institute for the Semi Arid Tropics, India.
Narinder Panotra
Institute of Biotechnology, SKUAST Jammu, J&K -180009, India.
*Author to whom correspondence should be addressed.
Abstract
Pearl millet (Pennisetum glaucum) is a resilient cereal crop with significant nutritional benefits, particularly important in arid and semi-arid regions. This review examines the processing methods and products derived from pearl millet, encompassing both traditional and modern techniques. The paper explores the nutritional and health impacts of processed pearl millet products, addresses the challenges in processing, and discusses future trends and research directions. Traditional methods such as fermentation and milling are compared with modern technologies like extrusion cooking and high-pressure processing. The review highlights the potential for new product development, including gluten-free and functional foods. Challenges in processing efficiency, quality control, and market acceptance are addressed, along with the need for sustainable processing methods. The paper concludes by emphasizing the importance of continued research and innovation in pearl millet processing to fully leverage its nutritional and economic potential.
Keywords: Pearl millet, climate resilient cereal crop, nutritional, economic potential