Hydrothermal infra-red (HT-IR): the most effective technology for enhancing the shelf-life of pearl millet flour without compromising with the nutrient density and flour quality

Pearl millet, considered as nutri-cereal, has better nutritional composition and quality, as compared to other cereals. Though, it is less popular due to low shelf-life of the flour. Here, we characterize the rancid behavior of three diverse genotypes of pearl millet—WGI-100 (White), Purple, and fortified Dhanshakti (complete grains and decorticated) using different quality determinants linked with shelf-life. Starch, amylose, resistant and non-resistant starch content was observed maximum in Dhanshakti, whereas amylopectin was observed maximum in cv. purple. The activities of carbohydrate degrading enzyme (α-/β-Amylases) were observed maximum on 6th days after milling (DAM) in cv. Dhanshakti. Phytic acid and micronutrients (Fe and Zn) were observed more stabilized in flour during storage. We observed gradual decrease in the storage proteins and total lipid with increase in DAM due to oxidation. Evaluation of physicochemical treatments [salt (1