Journal of Food, Agriculture and Environment

Pearl millet: Potential nutraceutical properties of pearl millet and its utilization in various food products

Author(s):

S. Mahalakshmi, S. Malavika, T. R. Sindhuja, K. Lakshmy Priya

Recieved Date: 2022-02-03, Accepted Date: 2022-03-28

Abstract:

Pearl millet (Pennisetum glaucum), also called bajra, is an important cereal crop cultivated in the tropics. It is a very hardy crop and can adapt to even very low rainfall. This review paper deals with the discussion of nutraceutical, functional and antidiabetic properties of pearl millet. Pearl millet is popular for its nutraceutical property. The bioactive compounds present in pearl millet indicate the efficacy and capacity of the nutraceutical property present in pearl millet. Several products prepared from pearl millet flour were found to induce low glycemic index when compared to wheat flour and many of the few acids present, produced antioxidant activity. Different types of sweet, savoury food products and beverages prepared from pearl millet grains and their flours provide higher potential due to their profound nutritional benefits which include rich dietary fibres, minerals and high protein content. As a result of being a viable low cost crop with several added benefits such as lower incidence of developing mycotoxins, resistance to high temperatures and low rainfall requirements pearl millet is an accessible alternative for consumers in need of highly nutritious, low priced and sustainable food products

Keywords:

Nutraceuticals, bioactive compounds, pearl millet, antidiabetic properties, functional properties

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Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 2
Category: Food and Health
Pages: 34-38

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