ABSTRACT
Pearl millet (Pennisetum glaucum) is a rich source of nutrients when compared with other major cereal crops. However, major factors that limit its utilization are the presence of antinutritional factors (phytate, tannins and polyphenols) that reduce the availability of minerals and poor keeping quality because of higher lipase activity. Various processing methods, including dehulling/decortication, milling, malting, fermentation, blanching and acid as well as heat treatments are found to be effective in achieving higher mineral digestibility, retardation of off-flavor and bitterness, as well as reducing rancidity problems found during storage of the flour. Therefore, this chapter focuses on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.
