Aher, R R and Bhunia, R K and Kaur, S and Sanivarapu, H and Reddy, P S and Taleon, V and Sharma, K K and Gupta, S K and Govindaraj, M and Mazumdar, S D and Bhatnagar-Mathur, P (2025) Exploring rancidity in pearl millet flour: A lipidomic and biochemical approach. Journal of Cereal Science (TSI), 126. pp. 1-7. ISSN 0733-5210
Full text not available from this repository. (Request a copy)Abstract
Pearl millet is a nutritious and climate-resilient cereal extensively grown in the arid and semi-arid regions of South Asia and Sub-Saharan Africa. Despite its exceptional nutritional qualities, pearl millet suffers from limited acceptance, partly due to the short shelf life of its milled flour. The stored flour quickly becomes rancid after 7–10 days due to the rancidity of fatty acids and oils caused by various factors, including enzymes and metal ions. In this study, we examined high iron (biofortified [ICMH-1202 (BF5) and Dhanashakti (BF6)] and regular [PA-9285 (NBF2) and MP-7872 (NBF4)] millet grain-based stored flour. Hydrolysis of triacylglycerols led to the accumulation of free fatty acids. Data on acid value, peroxide value, and enzymatic activities showed that high iron lines exhibit a higher rate of lipid oxidation and peroxidation after 45 days of storage. The biochemical profiling of these lines indicated that the high-iron and low-iron lines are comparable regarding rancidity-linked traits until 14 days after grinding for most surrogate traits. These findings suggest that iron-rich flour is likely more susceptible to rancidity than low-iron lines after 45 days of storage. The results indicate that high-iron varieties would not affect the general Indian practices of using flour within 14 days, but they may require post-harvest stabilization to enhance shelf life beyond two weeks. However, it is crucial to emphasize that iron-rich varieties are vital in addressing hunger and malnutrition. These exploratory results suggest that heat treatment could help improve the shelf life of iron-rich pearl millet grains on a smaller scale, but a better solution is still needed for large-scale commercialization and to monitor this key trait in released varieties without compromising their nutritional content.
| Item Type: | Article |
|---|---|
| Divisions: | Global Research Program - Accelerated Crop Improvement |
| CRP: | UNSPECIFIED |
| Uncontrolled Keywords: | Biofortification, Lipids, Pearl millet, Rancidity, Shelf life |
| Subjects: | Mandate crops > Millets > Pearl Millet Others > Biofortification |
| Depositing User: | Mr Nagaraju T |
| Date Deposited: | 09 Dec 2025 03:22 |
| Last Modified: | 09 Dec 2025 03:22 |
| URI: | http://oar.icrisat.org/id/eprint/13402 |
| Official URL: | https://www.sciencedirect.com/science/article/abs/... |
| Projects: | UNSPECIFIED |
| Funders: | UNSPECIFIED |
| Acknowledgement: | HarvestPlus funded this research. HarvestPlus’s principal donors are the UK Government, the Bill & Melinda Gates Foundation, the US Government’s Feed the Future Initiative, Global Affairs Canada, and the European Commission. RA acknowledges fellowship support from the Department of Science and Technology in the form of an INSPIRE fellowship (DST/INSPIRE/03/2018/000417). |
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