Rancidity Matrix: Development of Biochemical Indicators for Analysing the Keeping Quality of Pearl Millet Flour

Goswami, Suneha; Asrani, Purva; Ali, Ansheef; Kumar, Ritesh; Vinutha, T.; Veda, K.; Kumari, Sweta; Sachdev, Archana; Singh, Sher; Satyavathi, C. Tara; Kumar, Ranjeet; Praveen, Shelly

doi:10.1007/s12161-020-01831-2

Cited by 30 publications

(26 citation statements)

References 21 publications

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“…Pearl millet is the primary source of energy for the semi-arid tropics and drought-prone regions of Asia and Africa after the major cereals such as wheat, rice, maize and sorghum due to its nutritionally superior grain enriched with high amounts of essential amino acids, proteins, better fat digestibility, vitamins and minerals ( Table 3 ). It is a good source of carbohydrate, energy, RS, 92.5% dry matter, fat (5–7%), ash (2.1%), dietary fiber (1.2/100 g), 13.6% crude protein, quality protein (8–19%), 63.2% starch, α-amylase activity, minerals (2.3 mg/100 g), vitamins A and B, and antioxidants such as coumaric acids and ferulic acid (Goswami et al, 2020 ). In addition, it is rich in unsaturated fatty acids (75%) and phytic acid, which are considered to be useful in lowering cholesterol and phytate, which in turn reduces cancer risk.…”

Section: Nutritional Securitymentioning

confidence: 99%

“… Mechanism of action and role of lipase activity for shelf life in pearl millet flour (Adapted from: Goswami et al, 2020 ). (A) Correlation between lipase activity and comprehensive acid value (CAV).…”

Section: Nutritional Securitymentioning

confidence: 99%

“…Goswami et al ( 2020 ) categorized 93 diverse genotypes of pearl millet into low, medium and high rancid groups. They developed and validated a rancidity matrix (RM) having three groups and six classes, which can prove very useful for the pearl millet breeders to develop low rancid pearl millet lines ( Figure 5 ).…”

Section: Nutritional Securitymentioning

confidence: 99%

“… Rancidity matrix to measure rancidity in the pearl millet flour (Adapted from: Goswami et al, 2020 ). …”

Section: Nutritional Securitymentioning

confidence: 99%

“…Rancidity is caused by oxidative/hydrolytic enzymes such as lipase, lipoxygenase (LOX), etc., where they hydrolyze the triacylglycerol (TAG) to diacylglycerols, glycerol, monoglycerol, and free fatty acids (Manley and Mayer, 2012) (Figure 4). Goswami et al (2020) categorized 93 diverse genotypes of pearl millet into low, medium and high rancid groups. They developed and validated a rancidity matrix (RM) having three groups and six classes, which can prove very useful for the pearl millet breeders to develop low rancid pearl millet lines (Figure 5).…”

Section: Nutritional Securitymentioning

confidence: 99%

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Pearl Millet: A Climate-Resilient Nutricereal for Mitigating Hidden Hunger and Provide Nutritional Security

et al. 2021

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Pearl millet [Pennisetum glaucum (L.) R. Br.] is the sixth most important cereal crop after rice, wheat, maize, barley and sorghum. It is widely grown on 30 million ha in the arid and semi-arid tropical regions of Asia and Africa, accounting for almost half of the global millet production. Climate change affects crop production by directly influencing biophysical factors such as plant and animal growth along with the various areas associated with food processing and distribution. Assessment of the effects of global climate changes on agriculture can be helpful to anticipate and adapt farming to maximize the agricultural production more effectively. Pearl millet being a climate-resilient crop is important to minimize the adverse effects of climate change and has the potential to increase income and food security of farming communities in arid regions. Pearl millet has a deep root system and can survive in a wide range of ecological conditions under water scarcity. It has high photosynthetic efficiency with an excellent productivity and growth in low nutrient soil conditions and is less reliant on chemical fertilizers. These attributes have made it a crop of choice for cultivation in arid and semi-arid regions of the world; however, fewer efforts have been made to study the climate-resilient features of pearl millet in comparison to the other major cereals. Several hybrids and varieties of pearl millet were developed during the past 50 years in India by both the public and private sectors. Pearl millet is also nutritionally superior and rich in micronutrients such as iron and zinc and can mitigate malnutrition and hidden hunger. Inclusion of minimum standards for micronutrients—grain iron and zinc content in the cultivar release policy—is the first of its kind step taken in pearl millet anywhere in the world, which can lead toward enhanced food and nutritional security. The availability of high-quality whole-genome sequencing and re-sequencing information of several lines may aid genomic dissection of stress tolerance and provide a good opportunity to further exploit the nutritional and climate-resilient attributes of pearl millet. Hence, more efforts should be put into its genetic enhancement and improvement in inheritance to exploit it in a better way. Thus, pearl millet is the next-generation crop holding the potential of nutritional richness and the climate resilience and efforts must be targeted to develop nutritionally dense hybrids/varieties tolerant to drought using different omics approaches.

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Section: Nutritional Securitymentioning

confidence: 99%

Section: Nutritional Securitymentioning

confidence: 99%

Section: Nutritional Securitymentioning

confidence: 99%

“… Rancidity matrix to measure rancidity in the pearl millet flour (Adapted from: Goswami et al, 2020 ). …”

Section: Nutritional Securitymentioning

confidence: 99%

Section: Nutritional Securitymentioning

confidence: 99%

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Pearl Millet: A Climate-Resilient Nutricereal for Mitigating Hidden Hunger and Provide Nutritional Security

et al. 2021

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Production and cultivation dynamics of millets in India

Yadav,

Singh,

Kumari

et al. 2024

Crop Science

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Millets gained a great attention at the global level in 2023 which is celebrated as the “International Year of Millets” to create awareness to eventually promote consumption and production. An attempt is made here to understand the cultivation and production dynamics of millets as influenced by their demand and supply. We also assess challenges and emerging opportunities to make millets more productive, competitive, and relevant to future farming. Millets registered a 60% decline in area and a 200% rise in productivity, but production has remained the same during the last seven decades. The demand of millets decreased as food due to greater incentives (purchasing grain at a pre‐determined price) and policies (distribution of grains to the public at a subsidized rate) in favor of wheat and rice. Millets would play a greater role in future agriculture due to challenges posed by climate change, limited water supply, and reduced agro‐biodiversity. This would need a much greater intensity of investment in millet research and adequate support as extended to wheat and rice. Increased emphasis on their genetic improvement and agronomic management is required to develop cultivars, using new tools and technologies, with high production potential and adequate environmental adaptation to make millets competitive with other crops. Mainstreaming the nutritional traits in millet breeding is also critically important to develop high‐yielding cultivars with improved grain quality traits. Promoting millet consumption would remain the key issue for increasing their demand as food, feed, and industrial raw materials through policies and awareness programs. Strengthening of value chain will help in diversifying agri‐food production system and creating an ecosystem for millet promotion.

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Acid Hydrolyzed Pearl Millet Starch Nanoparticles: Synthesis and Characterization

Chavan,

Sinhmar,

Thory

et al. 2023

Starch Stärke

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The amylose content in native starch is reduced through hydrolysis, impacting its physicochemical properties. Starch nanoparticles exhibit enhanced water and oil absorption capacities, attributed to increased hydrolysis and subsequently higher solubility. Moreover, the swelling power of starch nanoparticles is notably higher, indicating improved functionality. Pasting properties are altered, with reduced peak viscosity, breakdown viscosity, and setback viscosity in modified starches. Dynamic light scattering reveals a significant reduction in particle size for starch nanoparticles compared to native starch. Morphological analysis using field emission‐scanning electron microscopy (FE‐SEM) highlights distinct granule shapes and surfaces between the two starch types. The X‐ray diffraction patterns confirm an A‐type crystalline structure in both native and modified starches. Fourier transform infrared (FTIR) spectroscopy verifies no significant difference in functional groups due to extraction or hydrolysis methods. This comprehensive investigation provides valuable insights into the chemical modification of pearl millet starch, shedding light on its potential applications in various industries, including food and pharmaceuticals.

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Rancidity Matrix: Development of Biochemical Indicators for Analysing the Keeping Quality of Pearl Millet Flour

Cited by 30 publications

References 21 publications

Pearl Millet: A Climate-Resilient Nutricereal for Mitigating Hidden Hunger and Provide Nutritional Security

Pearl Millet: A Climate-Resilient Nutricereal for Mitigating Hidden Hunger and Provide Nutritional Security

Production and cultivation dynamics of millets in India

Acid Hydrolyzed Pearl Millet Starch Nanoparticles: Synthesis and Characterization

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