Studies on production characterisation and utilisation of pearl millet flour

Abstract

Boosting increase in population and water scarcity are frequently being included in newlineagendas of many national and international authorities concerned to public welfare because of newlinethe dreaded outcomes which they can lead to. One of the outcomes of major concern in today s newlinescenario is food scarcity which can result into malnutrition at mass scale and will hamper newlinewellbeing thereby elevating the death rate (Global report on food crisis FAO, 2017). To newlinecombat such situations cheap and drought resistant varieties of food are required to be searched newlineand enhancement in their utilization will supplement the situation (Hefferon, 2015). Millets newlineare well known cereal crop that belongs to family Poaceae commonly grown in semiarid newlineregions of Asia and Africa (Amadou et al., 2013). They have outstanding abilities to withstand newlineharsh and dry conditions, to resist pest and diseases, to grow in short seasons and to give high newlineproductivity in comparison to other cereals (Wang et al., 2018). Therefore millets are focus of newlinemany research groups to check food insecurity and to develop cheap and nutritious diet for newlinebelow poverty line population (Saleh et al., 2013). In concern to industrial application millets newlineare also becoming an attractive choice for manufacturing of biofilms and bioethanol. The great newlinevariety of millets consists of pearl millet, foxtail millet, kodo millet, finger millet, proso millet, newlinebarnyard millet and little millet (Singh and Sarita, 2016). The production status of millets was newline762712 metric tonnes at world level according to FAO report of 2013 (Chandra et al., 2016). newlineOut of all the countries as per FAO 2015 report India accounts for yearly Asian millet newlineproduction of 80% and thus attains top rank (Behera, 2017). The high nutritional value of newlinemillets plays an essential role for its consideration in this prospect. They contain 7% to 11% newlineproteins, 60% to 70% carbohydrates, 1.5% to 5% fats, and 2% to 7% fibre along with rich newlinemineral and vitamin contents (Sarita and Singh, 2016). There mineral composition of consists newlineof magn