Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

@article{Yadav2012ImprovedSS,
  title={Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment},
  author={Deep Narayan Yadav and Tanupriya Anand and Jaspreet Kaur and Ashish Kumar Singh},
  journal={Agricultural Research},
  year={2012},
  volume={1},
  pages={399-404}
}
Due to the high fat content and lipase activity, the pearl millet (Pennisetum typhoides) flour had limited shelf-life at ambient conditions. The present study was aimed to inactivate lipase in pearl millet grains through microwave treatment. Microwave heating of pearl millet grains decreased lipase activity significantly (p < 0.05) with an increase in… CONTINUE READING