Vol. 12, Issue 6 (2023)

Author(s):
Jasmeen Kaur, Dr. Salve RV, Aleena Mathew, Anand Anil, Vikhoto Zutso and Navjot Kaur

Abstract:
Millets are a group of small-seeded, extremely varied plant species that are native to many parts of the world. Millets are full of nutrients and play a significant role in many people's diets. Although millets are more nutritious than cereals, they are still primarily used as food by traditional consumers and people in lower socioeconomic strata. However, millets have low shelf life because of its high content of fat and lipase activity, which causes rapid formation of rancidity and off- odors. Its preserving quality is significantly influenced by the various pre-treatments used and the storage environment. The effect of various processing methods, including mechanical processing, thermal processing, fermentation, germination, the addition of preservatives, and some novel techniques, including gamma irradiation, microwave processing, infrared heating, and high- pressure processing, on the storage stability and other nutritional properties of various millet flours, was reviewed in the current review. As millets regain popularity and become a staple food for many health-conscious consumers, these techniques are still being researched. This review summarizes such main traditional or industrial methods that increase the storage stability of millet flour.