Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management

Abstract

In the present study, we evaluated the nutritional parameters of pearl millet to develop a special dish named as pearl millet weaning food. This is hypothesized that the addition of curd culture to pearl millet weaning food may enhance its flavor and digestibility and improves its palatability. Finally, the study may be subjected for its sensory attribute analysis. The data analysis concludes that the development of fermented pearl millet weaning food has opened up a newer opportunity to enhance the flavor and digestibility of traditional pearl millet weaning food. However, more work needs to carry out on process development to have a shelf-stable product with high acceptability. After that, fermented pearl millet weaning food may be used as a good quality nutritional food for human.