Pearl Millet Grain Research Articles

Non‐destructive characterization of pearl millet [Pennisetum glaucum (L.) R. Br.] composition using single‐kernel NIR spectroscopy

AbstractAs a gluten‐free cereal with high nutritional properties, pearl millet [Pennisetum glaucum (L.) R. Br.] has been increasingly regarded as an alternative dryland resilient food crop with enriched grain nutritional value. This paper explores the potential of single‐kernel near‐infrared (SKNIR) spectroscopy combined with multivariate analysis for rapid and non‐destructive evaluation of protein, moisture, fat, fiber, and ash contents of pearl millet grains. Samples harvested from two consecutive years (2021 and 2022) were evaluated under dryland and irrigated conditions in Kansas State University, Agricultural Research Center, Hays (ARCH), KS and were analyzed using SKNIR and conventional laboratory methods. Model calibrations were developed using partial least squares regression. Results showed satisfactory performance of models with standard errors cross‐validation of 1.04%, 0.17%, 0.39%, 0.21%, and 0.16%, respectively, for protein, moisture, fat, fiber, and ash content. The findings suggest that SKNIR can be a potential tool for high‐throughput pearl millet composition screening efficiently, which will assist breeders and grain processors to optimize grain properties and enhance the grain quality and products.

Effect of Hydrothermal and Non Thermal Treatments on Nutritional and Functional Properties of Pearl Millet Grain and Flour

Effect of Hydrothermal and Non Thermal Treatments on Nutritional and Functional Properties of Pearl Millet Grain and Flour

Long-term organic and N fertilization influence the quality and productivity of pearl millet under pearl millet-wheat sequence in north India

The present investigation reported that FYM application in different seasons influenced root, shoot, and seedling length, straw K, vigour index-I, nutrient uptake, grain, and stover yield of pearl millet significantly (P < 0.05) and followed the order: both seasons > kharif > rabi. Applying FYM in both seasons resulted in higher N, P, and K content in pearl millet grain (1.99%, 0.17%, and 0.37%, respectively) followed by kharif season application (1.93, 0.16, and 0.35%, respectively). Applying 15 t FYM ha−1 significantly increased the grain N (13.19%), P (63.16%), K (22.29%), protein (13.56%), stover N (32.76%), P (46.66%) and root length (29.83%) over FYM0. After 50 cropping cycles, continuous application of FYM15, FYM10, and FYM5 significantly improved vigour index-I by 52.85, 39.26, and 23.63% over no FYM, respectively. Applying 120 kg N ha−1 significantly increased N (6.38%), P (15.89%), and protein (6.03%) content, germination (5.91%), and vigour indexes (24.52 to 30.91%) of pearl millet grain over no fertilizer N. The treatment FYM15 × N120 increased the seedling length of pearl millet by 30.54 over N120 and 11.08% over FYM15 alone, respectively. Adding FYM either during both seasons or in the kharif season along with fertilizer N proved superior in improving the quality and yield of pearl millet.

Cold plasma treatment on pearl millet grain and flour: Impact on bio actives, physical and functional properties

Cold plasma treatment on pearl millet grain and flour: Impact on bio actives, physical and functional properties

Effect of nitrogen and zinc fertilizer on Zn biofortification in pearlmillet (Pennisetum glaucum)

A field experiment was conducted during the rainy (kharif) season of 2011–12 at Mirzapur, Uttar Pradesh to study the response of pearlmillet [Pennisetum glaucum (L.) R. Br.] to nitrogen and zinc on Zn biofortification in this crop. The field experiment was laid out in a factorial randomized block design, with 3 replications, comprising 4 nitrogen (N) levels (0, 20, 40 and 60 kg N/ha) and 3 levels of zinc (0, 5 and 10 kg Zn/ha) with constant rates of phosphorus and potassium at 40 and 30 kg/ha respectively. Application of 60 kg N/ha and 10 kg Zn/ha resulted in the maximum grain yield, N content and uptake by grain and stover of pearlmillet. Zinc content in grain linearly enhanced with sole application of N and Zn levels up to 20 kg N/ha and 5 kg Zn/ha. Combined application of 5 kg Zn/ ha × 20 kg N/ha was found optimum for enhancement of Zn content in grains of pearlmillet. Agronomic nitrogen and zinc efficiency decreased with the increasing nitrogen and zinc levels.

Yield, quality and nutrient status of pearl millet (Cenchrus americanus) as replacement crop after stand failure in sandy soil under different tillage, herbicide and planting delay

A field experiment was carried out during the rainy (kharif) seasons of 2018 and 2019 at Bikaner, Rajasthan, to study the effect of tillage, herbicide and planting delay on nutrient, yield and quality of pearl millet [Cenchrus americanus (L.) Morrone; syn. Pennisetum glaucum (L.) R. Br.] as replacement crops following pearl millet stand failure in arid Rajasthan. The experiment was laid out in strip-plot design in 3 factors with 24 treatments comprising 4 tillage (T1 : no-tillage; T2 : tillage with disc plough with planking; T3 : tillage with cultivator with planking; T4 : tillage with harrow with planking), 2 herbicide (H0 : control; H1 : atrazine 0.5 kg a.i/ha) and 3 planting delay (P1 : 10 days after herbicide application; P2: 20 days after herbicide application; P3: 30 days after herbicide application) treatments, times replicated 3 time. The disc plough (T2 ) and early planting (10 July) P1 significantly increased N, P, K, total nutrient uptake, partial nutrient balance (PBN), and nutrient efficiency ratio (NER) than the other treatments. The grain, stover, and crude protein yields of pearl millet were found significantly higher with disc plough and early planting (10 July) treatment compared to other treatments on pooled basis. The interactions were found non-significant between tillage × herbicide × planting delay in yield of pearl millet.

Hydrothermal Treatment: A Critical Research on Improving Milling Efficiency Using the Parboiling Process for Pearl Millet

Hydrothermal treatment, particularly through the parboiling process, has emerged as a critical method for enhancing milling efficiency in pearl millet. This study provides a comprehensive analysis of the various aspects related to parboiling as a means to improve the quality and yield of milled pearl millet grains. The study begins by elucidating the significance of milling efficiency in pearl millet processing, considering its nutritional value and widespread consumption in regions such as sub-Saharan Africa and Asia. It then delves into the principles underlying the parboiling process, including soaking, steaming, and drying stages, and their impact on the physicochemical properties of millet grains. Key factors influencing milling efficiency, such as soaking temperature, duration, and steaming conditions, are thoroughly examined based on recent research findings and empirical evidence. The study highlights the critical role of gelatinization in starch transformation, protein denaturation, and fiber preservation during the parboiling process, contributing to improved milling outcomes. Furthermore, the review explores the effects of parboiling on reducing grain breakage, enhancing milling yield, and minimizing nutrient losses, thereby optimizing the overall milling efficiency of pearl millet. It discusses the implications of parboiling on nutritional quality, food safety, and economic viability, underscoring its potential to address challenges in millet processing and promote sustainable agricultural practices. The study concludes by outlining future research directions and practical considerations for optimizing the parboiling process in pearl millet production. It emphasizes the importance of interdisciplinary collaboration, knowledge exchange, and technology transfer to realize the full benefits of hydrothermal treatment in improving milling efficiency and enhancing the value chain of pearl millet. In summary, this critical review provides valuable insights into the role of parboiling as a transformative technique for enhancing milling efficiency in pearl millet processing, offering implications for research, policy, and practice in the domains of food security, nutrition, and agricultural development.

Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties

Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of pearl millet poses a significant challenge due to its high lipid content, enzyme activity, and presence of antinutrients. Consequently, it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies. Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load, inactivate enzymes, and improve nutrient retention. This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet. The independent variables of the study were soaking temperature (35, 45, 55 °C), soaking time (2, 3, 4 h), and steaming time (5, 10, 15 min). Treatment conditions had a statistically significant effect on nutrient retention. Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%, respectively, after the treatment. Lipase activity decreased significantly up to 10% with the treatment conditions. The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

Pearl Millet: Potential Nutraceutical Properties of Pearl Millet and its Utilization in Various Food Products: A Review

Pearl millet (Pennisetum glaucum), also called bajra, is an important cereal crop cultivated in the tropics. It is a very hardy crop and can adapt to even very low rainfall. This review paper deals with the discussion of nutraceutical, functional properties and antidiabetic properties of pearl millet. Pearl millet is popular for its nutraceutical property. The bioactive compounds present in pearl millet indicate the efficacy and capacity of the nutraceutical property present in pearl millet. Several products prepared from pearl millet flour were found to induce low glycemic index when compared to wheat flour and many of the few acids present, produced antioxidant activity. Different types of sweet, savoury food products and beverages prepared from pearl millet grains and their flours provide higher potential due to their profound nutritional benefits which include rich dietary fibres, minerals and high protein content. As a result of being a viable low cost crop with several added benefits such as lower incidence of developing mycotoxins, resistance to high temperatures and low rainfall requirements pearl millet is an accessible alternative for consumers in need of highly nutritious, low priced and sustainable food products.

High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

Snack products are evolving as new carriers of functional ingredients with nutritional and health-promoting benefits. A blend of whole grains is increasingly being utilized to harness the functional potential of the grain mix. Amaranth, acha, and pearl millet grains flours were optimized using response surface methodology (RSM), to obtain optimum blends (90:5:5 and 47.98:26.68:25.34) with high protein content and low glycemic index. Snack bar products from the blends were labelled MBY and MBZ. A total of 40 diabetic and 10 non-diabetic subjects were recruited. Of the diabetic, about 42% were overweight while 40% were obese, the non-diabetic had normal weights. Each was allowed to consume snacks containing the equivalent of 50 g of carbohydrates. Finger prick was employed to evaluate the postprandial glucose response of snack products while venous blood was evaluated for antioxidant enzymes, carbohydrate-hydrolyzing activities, and insulin using standard methods. Consumption of the multigrain snacks elicited a stable postprandial response (133–141 mg/dL) with 16 and 24% postprandial decline. In addition, snacks had low to intermediate glycemic index (52 and 56) in diabetic and low glycemic index (43 and 45) in non-diabetics; likewise reduced α-amylase/α-glucosidase activities compared to control snacks. Similarly, glutathione level, glutathione peroxidase, superoxide dismutase, and catalase activities in serum from subjects that consumed multigrain snacks were upregulated compared to control and market sample groups. Moreso, snack products promoted a reduction in serum insulin levels in diabetic subjects (45 and 17% for MBY and MBZ respectively). Following the nutraceutical properties displayed by the formulated snack especially MBY, it can be promoted as a functional snack for the management of diabetes while solving the limited snack product choice of diabetes sufferers.Graphical

Effect of Drip Fertigation on Growth and Quality Parameters of Summer Pearlmillet under North Gujarat Agro-climatic Condition

A field experiment was conducted during the two consecutive summer seasons of 2021 and 2022 at Agronomy Instructional Farm, Chimanbhai Patel College of Agriculture, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar to asses the effect of drip fertigation on growth and quality parameters of summer pearlmillet under North Gujarat condition. There were 18 treatment combinations comprising two irrigation intervals viz., One and Two days interval; three moisture regimes viz., 100, 80 and 60% ETc in the main plot and three levels of N fertigation viz., 100, 80 and 60% RDN in sub-plot were tested in split plot design with three replications. The pooled results of irrigation interval, moisture regime and fertigation practice show that application of irrigation at alternate day under 100% ETc along with 100% RDN through drip fertigation had a significant effect on crop growth, yield and yield contributing characters and quality parameters and their values were significantly higher than other irrigation interval, drip irrigation regimes and fertigation levels. It also uptake significantly higher nitrogen and phosphorus in grain and straw of pearlmillet raised during summer season.

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that have superior nutritional value is an important approach to producing nutrient-dense food products. Therefore, this study aimed to evaluate the nutritional composition, phytochemical content, functional and pasting properties of teff, pearl millet, and buckwheat composite flour. The design used during the conducting of the experiment was a completely randomized design (CRD). The nutritional composition, functional and pasting properties of composite flour were determined using standard procedures. The resulting composite flour from the study contained protein of 8.59–9.94 %, crude fat of 3.70–5.40 %, crude fiber of 2.28–2.62 %, total ash of 1.86–2.28 %, carbohydrate of 71.80–74.90 % and energy of 367.24–375.88 kcal/100 g. The mineral content (mg/100 g) ranged from 8.64 to 11.12, 72.82–93.14, and 1.32–1.74 iron, calcium, and zinc, respectively. Functional properties of composite flours such as bulk density (BD), water absorption index (WAI), and water solubility index (WSI) ranged from 555.08 to 596.23 kg/m, 2.12–2.18 g/g and 6.63–7.00 % respectively. The highest and lowest total phenolic content values were observed in composite flour of 10 % pear millet,70 % teff, and 20 % buckwheat (110.42 mg GAE/100 g) and composite flour of 40 % pear millet,55 % teff, and 5 % buckwheat (101.42 mg GAE/100 g), respectively. The addition of pearl millet and buckwheat flours to teff flour significantly (p ˂ 0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–1188cP, setback viscosity 1127–1483cP, pasting temperature 73.77–75.10 °C, and peak time 5.22–5.27 min. Pearl millet, buckwheat, and teff are three gluten-free grains that are increasingly being used in industrial applications. Teff, pearl millet, and buckwheat composite flour are all high in nutrients, and they offer a variety of health benefits. Blending these three grains can create a nutritious and delicious product that is also gluten-free. This study found that composite flour made from 70 % teff, 20 % buckwheat, and 10 % pearl millet has improved nutritional properties and could be used to make healthier food products in the food industry.

Effect of Pearl Millet (Pennisetum glaucum L.)- Pulses Intercropping System with Nutrient Management on Growth and Yield of Pearl Millet

A field experiment was conducted at the College Farm, N. M. College of Agriculture, Navsari Agricultural University, Navsari (Gujarat) to study the effect of pearl millet (Pennisetum glaucum L.) - pulses intercropping system and nutrient management on growth and yield of pearl millet during summer season of the years 2021 and 2022. The experiment was laid out in a split plot design consisting 24 treatment combinations replicated thrice. The main plot treatments comprised of four intercropping system viz., sole pearl millet (I1), pearl millet + greengram (I2), pearl millet + blackgram (I3), pearl millet + cowpea (I4) and six nutrient management practices in sub plot viz. control (F1), 100% RDF to pearl millet through inorganic fertilizer (F2), 5 t/ha FYM + 100% RDF through inorganic fertilizer (F3), 5 t/ha FYM + 100% RDF through inorganic fertilizer on base of STV (F4), 25% RDN through FYM + 75% RDF through inorganic fertilizer (F5) and 50% RDN through FYM + 50% RDF through inorganic fertilizer (F6). Among main plot effect, significantly higher dry matter accumulation per plant, number of effective tillers per plant, earhead length, earhead weight, grain weight per earhead, grain and straw yields of pearl millet were noted in sole pearl millet (I1) during both the years of investigation as well as in pooled analysis. Whereas plant height and pearl millet equivalent yield was significantly higher in pearl millet + greengram (I2) intercropping system. In case of sub plot nutrient management practices, significantly higher values of plant height, dry matter accumulation per plant, number of effective tillers per plant, earhead length, earhead weight, grain weight per earhead, grain and straw yields as well as pearl millet equivalent yield were recorded in F4 (5 t/ha FYM + RDF through inorganic fertilizer on base of STV) which remained statistically at par with treatment F3 (5 t/ha FYM + 100% RDF through inorganic fertilizer) treatment. Interaction effect of I1F4 (sole pearl millet along with 5 t/ha FYM + RDF through inorganic fertilizer on base of STV) resulted in significantly higher dry matter accumulation per plant at 60 DAS and harvest, earhead weight, grain weight per earhead, grain and straw yield of pearl millet.

Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture

Fermented dairy products not only have a long shelf-life but also have beneficial nutritional values. The products are deficient in dietary fiber and certain bioactive compounds. Adding grains to dairy products is a widespread practice to improve the nutritional and economic aspects. In this work, we studied the effect of fermented millet–milk beverages (FMBs) using pearl millet grains and three different dairy by-products (sweet whey, sweet buttermilk, and skimmed milk). A control treatment prepared with water was also manufactured for comparison. Samples were continuously prepared and fermented using a commercial yogurt starter culture (YC-381) containing L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and a pure strain of L. paracasei subsp. Paracasei. Four FMBs (water based: WB-FMB, whey based: WHB-FMB, buttermilk based: BMB-FMB, and skimmed milk based: SMB-FMB) were analyzed during cold storage at 4 °C for up to 15 days for chemical, microbiological properties, minerals content, antioxidant properties, glycemic index, and glycemic load on days 1, 8, and 15. The sensory characteristics of the FMBs were also evaluated during cold storage (4 °C/15 days). In general, the progression of acidity was slower in SMB-FMB and WHB-FMB samples during fermentation compared to in the BMB-FMB sample. The longest fermentation time was for the SMB-FBM sample (3 h), while the shortest was for the BMB-FMB sample (1.5 h). Reflecting the good manufacturing practices, all samples were free of coliform, mold, and yeast. No bacterial growth was detected in the WB-FMB sample at days 8 and 15 of storage, while the growth of Lactobacillus spp. and S. thermophilus was significantly higher (9.97 ± 0.01 and 9.48 ± 0.06, respectively) in the BMB-FMB sample compared to in the other three FMBs. The FMBs produced using dairy by-products had more antioxidant properties. All samples were better perceived during sensory evaluation by panelists than the water-based sample, except for the BMB-FMB sample, in which a bitter taste appeared. In the BMB-FMB sample, the proteolytic degree was significantly higher (4.8 ± 0.09) after 3 h of fermentation by about 460% than in the fresh sample. All samples had a low glycemic index and glycemic load. In addition, acidity progression was slower in SMB-FMB and WHB-FMB samples during fermentation and storage compared to the WB-FMB sample. Therefore, it could be recommended that it is more beneficial to prepare fermented millet–milk beverages using dairy by-products and suitable starter cultures under optimal fermentation conditions instead of using water to maximize the nutritional and economic aspects.

In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

AbstractAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready‐to‐eat and pre‐cooked flours with health‐promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single‐screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibility were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%–20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours.Practical applicationsPearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition.

Effect of the summer pearl millet-groundnut intercropping system on the growth, productivity and competitive ability of crops under south Odisha conditions

A millet-based intercropping system is common in dryland and rainfed conditions. Pearl millet (Pennisetum glaucum L.) exhibits wide adaptability to different agroclimatic conditions and seasons, making it suitable for an intercropping system. Groundnut (Arachis hypogea L.) is a leguminous oil-seed crop that can be cultivated as an intercrop in various cereals and millets to enhance productivity and resource efficiency. Based on these facts, the present study was conducted at the Research Farm of Centurion University of Technology and Management during the summer season of 2022 to assess the effect of the summer pearl millet + groundnut intercropping system on the growth, productivity, and competitive ability of crops under the conditions of south Odisha. The experiment consisted of nine treatments. In case of pearl millet, the highest plant height at harvest was achieved in pearl millet (30 cm × 10 cm) + groundnut (1:1) (186 cm), while the maximum plant height of groundnut at harvest was observed in pearl millet (45 cm × 10 cm) + groundnut (1:2) (70cm). Dry matter production at harvest and leaf area index (LAI) at 60 days after sowing (DAS) of pearl millet were highest in pearl millet sole (857 g m-2 and 2.19, respectively). The maximum dry matter production at harvest was found in groundnut sole. The highest yield of individual crops was observed in their pure stands, with 2677 kg ha-1 and 2633 kg ha-1 of pearl millet grain and groundnut pod, respectively. Among mixed stands, pearl millet (30 cm × 10 cm) + groundnut (1:1) and pearl millet (45 cm × 10cm) + groundnut (1:1) showed superior values of different competition functions, such as aggressivity, relative crowding coefficient, monetary advantage, land equivalent ratio, and area time equivalent ratio. The results concluded that pearl millet and groundnut could be intercropped with a 1:1 row proportion with pearl millet spacing of either 30 cm × 10 cm or 45 cm × 10 cm in south Odisha conditions.

Climate smart, underutilised, healthful future cereal: Protein content, hydration properties, starch digestibility and consumer liking of pearl millet-based Oyster mushroom crackers

Pearl millet is an underutilised cereal. This study investigated the use of undervalued pearl millet grain in the manufacturing of value-added low sugar crackers that are protein-enhanced by the incorporation of Oyster mushroom. Equal amounts of pearl millet and wheat bread flour were mixed. This mixture was substituted to have 0 % (control), 5, 10 and 15 % Oyster mushroom powder. The moisture, protein, physical characteristics, in vitro starch digestibility of the composite flours and crackers were determined. The 15 % Oyster mushroom incorporation significantly increased the crackers’ protein (8.8 to 10.4 %). The inclusion of 15 % Oyster mushroom significantly reduced the in vitro starch digestibility at 20, 60, 120 min from 16 % to 13 %, 26 % to 23 and 37 % to 31 %, respectively. The 5 % Oyster mushroom incorporated cracker was the most liked (7.1 score on a 9-point hedonic scale). These easy to manufacture shelf-stable crackers, using low and affordable technology, from shelf-stable, low water activity flours can be used to alleviate protein malnutrition especially in the rural areas of developing nations where there is no electricity and refrigeration facilities.

Functional and Sensory Quality of Complementary Food Blended with Moringa Leaf Powder

Functional and Sensory Quality of Complementary porridge made from Moringa Leaf Powder blended with Pearl millet, Orange-Fleshed Sweet Potato, Dateswas evaluated using standard methods. The Pearl millet grain flour, Moringa leaf powder and dates were blended in ratios of 90:2.5:7.5 [PmMD1], 95:2.5:2.5 [PmMD2], 88:3:9 [PmMD3] respectively. Also, Pearl millet grain flour, Moringa leaf powder and Orange fleshed sweet potato were blended in ratios of 95.5:2:2.5 [PmMP1], 88:2:10 [PmMP2], 95:2.5:2.5 [PmMP3], respectively. The ratios were calculated based on Recommended Daily Allowances (RDA) for children aged 1-2 years. Control sample was blended with Pearl millet, Dates and Orange fleshed sweet potato in a ratio of 50:15:35 [PmDP], respectively. A significant difference (p&lt;0.05) in bulk density and viscosity were observed due to the difference in amounts of Orange fleshed sweet potato and Dates. No significant difference (p&gt;0.05) in water absorption capacity was observed. Sensory evaluation showed significant difference (p&lt;0.05) between all samples and in all sensory parameters namely aroma, taste, color and overall acceptability. The sample PmDP was the most accepted in terms of colorwhereas PmMP2 was the most accepted in terms of aroma, taste and overall acceptability. Quantitative descriptive analysis was conducted to determine the intensity of color, aroma, sweetness, thickness and grittiness among the samples. No significant difference (p&gt;0.05) in the intensity of color, aroma, thickness and grittiness. There was a significant difference in the intensity of sweetness among the samples (p&lt;0.05) and the mean values ranged from 4.2-1.9. The control sample [PmDP] had the highest value in sweetness intensity as it contained Orange fleshed sweet potato and Dates which are both of a sweet nature. A PCA biplot was drawn to indicate the association between the samples and the attributes. All ingredients used in this study had a different contribution in the functional quality of the porridge together with the sensory quality.Orange fleshed sweet potato and Dates generally improved the sensory quality of the porridge samples.

Elucidating the interactive impact of tillage, residue retention and system intensification on pearl millet yield stability and biofortification under rainfed agro-ecosystems.

Micronutrient malnutrition and suboptimal yields pose significant challenges in rainfed cropping systems worldwide. To address these issues, the implementation of climate-smart management strategies such as conservation agriculture (CA) and system intensification of millet cropping systems is crucial. In this study, we investigated the effects of different system intensification options, residue management, and contrasting tillage practices on pearl millet yield stability, biofortification, and the fatty acid profile of the pearl millet. ZT systems with intercropping of legumes (cluster bean, cowpea, and chickpea) significantly increased productivity (7-12.5%), micronutrient biofortification [Fe (12.5%), Zn (4.9-12.2%), Mn (3.1-6.7%), and Cu (8.3-16.7%)], protein content (2.2-9.9%), oil content (1.3%), and fatty acid profile of pearl millet grains compared to conventional tillage (CT)-based systems with sole cropping. The interactive effect of tillage, residue retention, and system intensification analyzed using GGE statistical analysis revealed that the best combination for achieving stable yields and micronutrient fortification was residue retention in both (wet and dry) seasons coupled with a ZT pearl millet + cowpea-mustard (both with and without barley intercropping) system. In conclusion, ZT combined with residue recycling and legume intercropping can be recommended as an effective approach to achieve stable yield levels and enhance the biofortification of pearl millet in rainfed agroecosystems of South Asia.

Mapping and analysis of volatomes from pearl millet (Pennisetum gaucum L.) grains during different storage conditions with solid‐phase microextraction–gas chromatography–mass spectrometry

AbstractBackground and ObjectivesVolatile organic compounds (VOCs) are considered biomarkers for the metabolic activities of biological entities. This work analyzed the impact of storage period and temperature (5°C, 25°C, and 45°C) on the VOC profile of pearl millet grains stored for 120 days through headspace gas analysis using solid‐phase microextraction–gas chromatography–mass spectroscopy (SPME‐GC‐MS).FindingsThe major groups identified in the pearl millet grains belonged to acid, alcohol, aldehyde, alkane, and ester groups. VOC data were analyzed using principal component analysis, partial least square discriminant analysis (PLS‐DA), cluster heat map, and network analysis of metabolite–metabolite interactions. The PLS‐DA could distinctly classify the VOCs generated with respect to different storage conditions. The VOCs generated during storage indicated the four most significant metabolic pathways, that is, fatty acid biosynthesis, cutin, suberine and wax biosynthesis, arginine biosynthesis, and arginine and proline metabolism.ConclusionsThe SPME‐GC‐MS protocol developed for mapping VOC through this study and the classification protocol developed can be used for developing quality monitoring systems in pearl millet grains.Significance and NoveltyIdentification of VOCs at a particular period will be helpful for the recommendation of appropriate remedial measures at the right time to avoid the spoilage of grains.