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June 5, 2026Journal of the Science of Food and Agriculture0 citations

Fermentation Effects on Macromolecules and Bioactive Compounds in Pearl Millet During Storage

Evolution of fermentation‐assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage

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Authors

SSShilpa SelvanDMDebabandya MohapatraAKAdinath Kate

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Overview

Randomized trial evaluates how temperature affects properties of pearl millet grains, suggesting improved storage methods.

Key Points

  • This research aims to assess the influence of temperature and storage duration on the structural and functional properties of pearl millet grains.
  • Evaluated control and treated pearl millet grains during varying storage durations and temperatures.
  • Conducted SEM analysis to examine grain structure.
  • Measured changes in phenolic, flavonoid, amylose, and amylopectin levels over time.
  • Total phenolic content decreased significantly with higher storage temperature and duration.
  • Viscosity reduced from 3.22 to 1.54 Pa s for control grains as temperature increased.
  • X-ray diffraction revealed a shift in structural characteristics of millet grains.

Cite This Study

Selvan et al. (2026) studied this question.

synapsesocial.com/papers/6a2268f9763171746d5478cfhttps://doi.org/10.1002/jsfa.70745
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