International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Application of Pearl Millet in Functional Food


Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
     

   Subscribe/Renew Journal


Pearl millet (Pennisetum glaucum) is locally known as bajra. It is drought resistant crop and gives good productivity in areas with low rainfall, low soil fertility and high temperature where other cereal crops, such as wheat, rice and maize are not grown properly. Pearl millet is the staple food for economically poorer section of the world’s population, due to all these characteristics of pearl millet it is considered as a poor man’s cereals. Pearl millet is rich source of phytochemicals and micronutrients play important role in our immune system. Also pearl millet has antioxidant properties which help to reduce blood pressure, risk of heart disease, diabetes, prevention of cancer, cardiovascular diseases, etc. Other health benefits is high fibre which helps to dealing with constipation, high amount of iron and zinc specially biofortified varieties which help to overcome the problem of mineral deficiency. Pearl millet is gluten free and after being cooked it is the only grain which retains its alkaline properties. All these characteristics of pearl millet makes it good source of functional food. Aim of this paper is reviews the application of pearl millet in functional food.

Keywords

Pearl Millet, Cereal, Functional Food, Mineral, Biofortified, Deficiency.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Ali, M.A.M., El Tinay, A.H. and Abdalla, A.H. (2003). Effect of fermentation on the invitro protein digestibility of pearl millet. Food Chem., 80(1) : 51-54.

  • Archna, R., Asna, K., Salil, S. and Byron, H. (2004). Influence of depigmentation of pearl millet (Pennisetum glucum) on sensory attributes, nutrient composition and in vitro digestion of biscuits. Food Sci. & Technol., 37 : 184-192.

  • Bouis, H.E., Hotz, C., McClafferty, B., Meenakshi, J.V. and Pfeiffer, W.H. (2011). Biofortification : a new tool to reduce micronutrient malnutrition. Food & Nutri. Bull., 32 : 31-40.

  • Brockmole, C.L. and Zabik, M.E. (1976). Fibre component quantisation and relationship to cake quality. J. Food Sci., 44: 1732.

  • Charalampopoulos, D., Wang, R., Pandiella, S.S. and Webb, C. (2002). Application of cereal and cereal components in functional food: a review. Internat. J. Food Microbiol., 79: 131-141.

  • Desai, A.D., Kulkarni, S.S., Sahu, A.K., Ranveer, R.C. and Dandge, P.B. (2010). Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Adv. J. Food Sci. Technol., 2(1):67-71.

  • Devi, P.B., Vijayabharathi, R., Sathyabama, S., Malleshi, N.G. and Priyadarisini, V.B. (2011). Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. J. Food Sci. & Technol., DOI: 10.1007/s13197-011-0584-9.

  • Dhankher, N. and Chuhan, B.M. (1987). Effect of temperature and fermentation on phytic acid and polyphenol content of rabadi- a fermented pearl millet food. J. Food Sci., 52 : 828-9.

  • Draper, A. (1996). Child development and iron deficiency, the oxford brief.

  • FAO (2013). The state of food insecurity in the world : food systems for better nutrition. Food and Agriculture Organization.

  • ICRISAT (2016). Pearl millet. International Crops Research Institute for the Semi-Arid Tropics.

  • Government of India (GOI). (2016). Agricultural statistics at a glance, Ministry of Agriculture and Farmer Welfare, New Delhi.

  • Krishnan, R., Dharmaraj, U. and Malleshi, N.G. (2012). Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet. LWT-Food Sci. & Technol., 48(2): 169-174.

  • Murali, A. and Kapoor, R. (2003). Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCL-extractability and molar ratios. J. Food Sci. & Technol., 40(1): 112-114.

  • Murrary-Kolb, L.E. and Beard, J.L. (2009). Iron deficiency and child and maternal health. American J. Clinical Nutri., 89 : 946-950.

  • Onyango, C.A., Ochanda, S.O., Mwasaru, M.A., Ochieng, J.K., Mathooko, F.M. and Kinyuru, J.N. (2013). Effect of malting and fermentation on anti-nutrient reduction and protein digestibility of red sorghum, white sorghum and pearl millet. J. Food Res., 2(1): 41-49.

  • Ragaee, S., Abdel-Aal, E.M. and Noaman, M. (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem., 98(1): 32-8.

  • Roberfroid, M.B. (1999). What is beneficial for health? The concept of functional food. Food Chem. Toxicol.,37: 1039-1041.

  • Saleh, A.S.M., Zhang, Q., Chen, J. and Shen, Q. (2013). Millet grains: Nutritional quality, processing, and potential health benefits. Comprehensive Rev. Food Sci. & Food Safety, 12 : 281-295.

  • Sripriya, G., Usha, Antony and Chandra, T.S. (1996). Changes in carbohydrate, free amino acids, organic acids, phytate and HCL extractability of minerals during germination and fermentation of finger millet. Food Chem., 58(4): 345-350.

  • Taylor, J.R.N., Belton, P.S., Beta, T. and Duodu, K.G. (2014). Increasing and utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. J. Cereal Sci., 59 : 257.275.

  • UNICEF (2015). Micronutrients. United Nations Internations International Children’s Emergency Fund. Available from : http.//www.unicef.org/nutrition/index_iodine.html (assessed 07 November, 2016).

  • White, P.J. and Broadley, M.R. (2005). Biofortifying crops with essential mineral elements. Trends Plant Sci., 10 : 586-393.


Abstract Views: 381

PDF Views: 0




  • Application of Pearl Millet in Functional Food

Abstract Views: 381  |  PDF Views: 0

Authors

Priti G. Kale
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
Pravin R. Vairagar
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India

Abstract


Pearl millet (Pennisetum glaucum) is locally known as bajra. It is drought resistant crop and gives good productivity in areas with low rainfall, low soil fertility and high temperature where other cereal crops, such as wheat, rice and maize are not grown properly. Pearl millet is the staple food for economically poorer section of the world’s population, due to all these characteristics of pearl millet it is considered as a poor man’s cereals. Pearl millet is rich source of phytochemicals and micronutrients play important role in our immune system. Also pearl millet has antioxidant properties which help to reduce blood pressure, risk of heart disease, diabetes, prevention of cancer, cardiovascular diseases, etc. Other health benefits is high fibre which helps to dealing with constipation, high amount of iron and zinc specially biofortified varieties which help to overcome the problem of mineral deficiency. Pearl millet is gluten free and after being cooked it is the only grain which retains its alkaline properties. All these characteristics of pearl millet makes it good source of functional food. Aim of this paper is reviews the application of pearl millet in functional food.

Keywords


Pearl Millet, Cereal, Functional Food, Mineral, Biofortified, Deficiency.

References