ABSTRACT
Pearl millet is an arid region crop grown under adverse agro-climatic conditions. It has high energy value (361 Kcal/100 g) compared to other cereals (325–349 Kcal/100 g). Its carbohydrate content is 67.5 g/100 g with high fiber and α amylase activity. It is a gluten free grain, retains its alkaline properties after cooking, and is suitable for persons suffering from gluten intolerance. It has quality protein and the highest amount of fat content rich in unsaturated fatty acids (75%). It is a well-known source of B-complex and lipid soluble vitamins. This millet is the richest source of microminerals, particularly iron, phosphorous and zinc. Micronutrient deficiencies are responsible for major health problems among the poor in developing nations. Owing to its good nutritional profile, it has numerous health benefits. It is an underutilized millet; therefore, it is imperative to spread the knowledge and importance of millet’s nutritional profile and reorient the effort to generate demand through value addition and quality improvement. Biofortification is an attractive means of increasing the concentration of plant-derived nutrients in the edible organ, over and above the normal, through breeding new varieties. It is an economically feasible, easily implementable technique of delivering micronutrients to poor sections of population suffering micronutrient malnutrition. The biofortification of pearl millet is under way in India, and seven biofortified hybrids/varieties enriched with a higher amount of iron and zinc have been developed. Despite being nutrient rich, its food applications are limited due to rancidity, which reduces its shelf stability. Pearl millet’s high polyunsaturated fatty acid profile, along with the presence of lipases, is what causes rancidity and off-flavors. Screening of low rancidity susceptible pearl millet genotypes and understanding and modifying the enzymatic pathways may help to overcome this problem. Thus, development of various kinds of value added products from biofortified hybrids/varieties and making people aware of the importance and benefits of their consumption will help in addressing the malnutrition problem of growing populations.
