What is it about?
This article entitled "Pearl millet processing: a review" is about the effect of different processing methods such as dehulling, milling, malting, blanching, acid as well as dry heat treatment on nutritional/anti-nutritional properties as well as other quality attributes of pearl millet (Pennisetum glaucum).
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Why is it important?
Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins, and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this review focuses on the impact of different processing methods on the nutrient composition as well as anti-nutritional components of pearl millet.
Perspectives
Writing this article was a great pleasure as through the article we have discussed the effect of different processing methods including milling, malting, fermentation, blanching, acid as well as heat treatments on nutrient and anti-nutrient profile of pearl millet. Reading this article is valuable for the audience that wants to work on the enhancement of nutritional as well as other quality attributes of pearl millet through use of different processing methods.
Dr Rakhi Singh
National Institute of Food Technology Entrepreneurship & Management, Kundli 131028, India
Read the Original
This page is a summary of: Pearl millet processing: a review, Nutrition & Food Science, February 2018, Emerald,
DOI: 10.1108/nfs-04-2017-0070.
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