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Processing of millets a central role in making them edible and digestible. Pearl millet contains 300Kcal energy, 9 – 13% protein, 5 – 8% fat and 62 – 70% starch. The energy density of pearl millet grain is relatively high compared to maize, wheat, or sorghum attributed to the presence of higher fat content. It is also high in polyunsaturated fats and linolenic acid. Minerasl such as calcium, phosphorus, magnesium, manganese, zinc, iron and copper are found to be higher in pearl millet compared to corn. It has favorable amino acid balance with high level of essential amino acids and superior in vitro pepsin digestibility values makes pearl millet highly nutritious. Pearl millet is nutritionally superior compared to cereals but it is still underutilized and neglected due to the fact that it is not available in convenience form. The main constraints in utilization of pearl millet in the industry include the small size of the grain and the large germ. Its utilization is also limited due to the presence of various anti-nutrients, poor digestibility of proteins & carbohydrates and low palatability. The present review focuses on the simple processing techniques that could efficiently improve the nutritional quality of pearl millet by making nutrients more bio-available and digestible as well as enhance its flavor and taste.
Asna Urooj (Fri,) studied this question.