Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review
International Journal of Nutrition and Food Sciences
Volume 5, Issue 5, September 2016, Pages: 318-329
Received: Jul. 7, 2016; Accepted: Jul. 19, 2016; Published: Aug. 12, 2016
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Authors
Soumya Rathore, Department of Biochemical Engineering & Food Technology, Hartcourt Butler Technological Institute, Kanpur, India
Karunakar Singh, Department of Biochemical Engineering & Food Technology, Hartcourt Butler Technological Institute, Kanpur, India
Vivek Kumar, Department of Biochemical Engineering & Food Technology, Hartcourt Butler Technological Institute, Kanpur, India
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Abstract
The enormously increasing population is raising needs for solving the problem of food scarcity. Researchers and nutritionists are working hard to find the cheaper and larger sources of nutrients to deal with this scarcity. Pearl millet, a staple crop is economically feasible for poorer section of the world’s population and works are going on for the improvement in the bio-accessibility of the minerals for increasing its utilization. Researches are proving pearl millet comparably better in nutritional quality with high protein content, energy, minerals like iron and zinc, vitamins, dietary fibre, less glycemic index and phytochemicals like antioxidants. New advanced techniques applied for post-harvest technology and value addition are giving out more products of wide acceptance in rural as well as urban areas. In relation with the nutritional quality, convenience of food uptake and other sensory properties, many food processing technologies have been developed. These techniques are widely used now-a-days and are milling, decortication, soaking, germination/malting, fermentation etc. These processes increase the nutritional value and are very effective in dealing with undernourishment problem and other food and health management practices. A large scale implementation of these technologies or commercialized use will increase the ease of adopting their products at wide scale. This type of commercialization will not only deal with the undernourishment problem but also will earn great profits for all the persons in chain from producer like farmers to the consumers but will require policy-support and campaign for health, ecological sustainability and nutritional benefits of the crop. So this review focusses on pearl millet’s high nutritional aspects, the post-harvest techniques potent for its improvement at large scale and the related health benefits to support the need at rural as well as urban level.
Keywords
Millets, Nutritive Value, Composition, Processing, Health Benefits
To cite this article
Soumya Rathore, Karunakar Singh, Vivek Kumar, Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review, International Journal of Nutrition and Food Sciences. Vol. 5, No. 5, 2016, pp. 318-329. doi: 10.11648/j.ijnfs.20160505.12
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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