Nutritional and functional exploration of pearl millet and its processing and utilization: An overview

Pearl millet (Pennisetum glaucum) is a versatile and nutritious grain with significant potential for addressing food security and improving human nutrition. Pearl millet is an excellent source of energy, dietary fibre, and essential nutrients such as iron, magnesium, and phosphorus. It contains complex carbohydrates with a low glycaemic index, making it suitable for individuals with diabetes or those seeking to manage blood sugar levels. Additionally, pearl millet is gluten-free, which makes it a viable alternative for individuals with celiac disease or gluten intolerance. Pearl millet also possesses desirable textural and water-holding capacities, making it suitable for various food applications such as baking, extrusion, and fortification. Various techniques, viz milling, dehulling, fermentation, and roasting, are used to enhance its digestibility, sensory attributes, and overall nutritional quality. Processing methods can also reduce antinutritional factors and increase the bioavailability of minerals. Incorporating pearl millet into diets and food products can enhance nutritional profiles, particularly in regions where malnutrition and micronutrient deficiencies prevail. This review examines the nutritional composition, functional properties, and processing methods of pearl millet, aiming to understand its potential applications comprehensively.