Improving the Nutritional and Functional Properties of Pearl Millet Pasta: A Review

Pasta, generally prepared from durum wheat is extensively consumed worldwide. Apart being healthy and convenient food, the other outstanding characteristics of pasta include, low glycemic index, cost, ease preparation, extended stability during storage with relatively easier preparation. For functional pasta, care must be given to ensure that added ingredient should enhance nutritional profile, have minimal impact on quality, palatability consumer preferences. This review paper presents an overview various processing aspects pearl millet. comprises recent information about improvement in period millet flour (PMF), development addition ingredients its quality. It observed keeping quality PMF can enhanced by adopting germination, roasting, fermentation, microwave treatment, hydrothermal refrigeration. Development complete not possible; millet-based designed using composite flour, pulses, legumes, fruit vegetable powder increase demand for