Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products

Abstract

Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50 years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids (leucine, isoleucine and lysine) than other traditional cereals, such as wheat and rye. In addition, the crop is low cost and less susceptible to contamination by aflatoxins compared to corn, for example. Most grains, including pearl millet, can be milled, decorticated, germinated, fermented, cooked and extruded to obtain products such as flours, biscuits, snacks, pasta and non-dairy probiotic beverages. Pearl millet also has functional properties; it has a low glycemic index and therefore it can be used as an alternative food for weight control and to reduce the risk of chronic diseases, such as diabetes. Thus, this review intends to show the potential of pearl millet as an alternative food security crop, particularly in countries, like Brazil, where it is not commonly consumed. Also this review presents different processes and products that have been already reported in the literature in order to introduce the great potential of this important small grain to producers and consumers.

Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers

“…Various traditional foods are produced which include unleavened breads, porridges, boiled grain and nonalcoholic gruels and opaque beers (Taylor, ; Waniska, Rooney, & McDonough, ). Pearl millet and sorghum malts are made into various products including Bushera (Uganda), Fura (Nigeria), Injera (Ethiopia, Eritrea), Ting (Botswana, South Africa), Oshikundu, Omalovu (Namibia), Togwa (Tanzania), Kisra (Arabian Gulf, Sudan, Iraq), Dakuwa (Nigeria), and weaning food (India) (Adebiyi, Obadina, Adebo, & Kayitesi, ; Blandino, Al‐Aseeri, Pandiella, Cauntero, & Webb, ; Dias‐Martins, Pessanha, Pacheco, Rodrigues, & Carvalho, ; Embashu, Iileka, & Nantanga, ). The malting process of sorghum for brewing of beer is relatively reported and standardized at commercial level (Owuama, ; Ratnavathi & Chavan, ).…”

Utilization of Molecular Marker Based Genetic Diversity Patterns in Hybrid Parents to Develop Better Forage Quality Multi-Cut Hybrids in Pearl Millet

“…Recently, it has occupied large areas under summer cultivation in north-western India and is proving to be significant source of fodder for livestock [4,5]. Also, Brazil which introduced this crop as cover crop in soybean cropping system, now cultivates 5 m ha of pearl millet for feed and forage purposes [6,7].…”

Local food diversification of foxtail millet (Setaria italica) cultivars in West Sulawesi, Indonesia: A case study of diversity and local culture

“…Traditional millet-based foods and beverages and their processing techniques are highlighted by Amadou et al (2011). Martins et al (2018) reported that millets in Brazil have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids than other traditional cereals, such as wheat and rye.…”