Pearl Millet Processing Methods and Products: An in-Depth Analysis
Th. Nengparmoi, Anil Sheshrao Ghorband, Pragati Yadav, Rahul Sahu, S. Anbarasan, Vakiti Surender Reddy, Narinder Panotra
European Journal of Nutrition & Food Safety · pp. 180–192 · Published 1 Aug 2024
10.9734/ejnfs/2024/v16i81506Abstract
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.
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