ABSTRACT
Pearl millet, widely grown around the world, finds applications in variety of food products including baby food, snacks, dietary food, millet wine and millet nutrition powder. However, short storage life of pearl millet flour especially under high moisture and oxygen limits its usage. The limited shelf life is mainly ascribed to the fat content fraction (7–8%) of the flour, which becomes rancid and turns bitter during storage. During storage increase in phytic acid and free fatty acids results in deterioration the flour quality. The chemical changes during storage produce off odor and tastes in the flour, making it unpleasant for consumption. The shelf life of pearl millet flour can be improved by variety of treatments, which includes pearling, fermentation, germination, blanching, microwave treatment, dry heat treatment, steaming, defatting, use of antioxidants such as (BHT, BHA and ascorbic acid) etc. These treatments can be used to prevent the oxidation of fat content of pearl millet flour, consequently improving its shelf life which further improves the possibility of its utilization in variety of food products.
