Hydrothermal Treatment: A Critical Research on Improving Milling Efficiency Using the Parboiling Process for Pearl Millet

Salnamchi J. Sangma

College of Community Science, Central Agricultural University, Tura, Meghalaya, India.

Ningaraj Belagalla

Department of Entomology, Sampoorna International Institute of Agril. Science and Horticultural Technology Belekere, University of Mysore, India.

Vikram Simha H.V

University of Agricultural Sciences, Raichur, Karnataka, India.

Abhijit Debnath

Krishi Vigyan Kendra, Dhalai, India.

S. Kamalasundari

DARS, TNAU, Chettinadu, Tamil Nadu, India.

Okram Ricky Devi

Department of Agronomy, Assam Agricultural University Jorhat, Assam, India.

Nayanjyoti Ojha

Department of Agronomy, Assam Agricultural University Jorhat, Assam, India.

Saurabh Raj Pandey

Department of Agronomy, Institute of Agricultural Sciences, BHU, Varanasi, India.

G. Malathi *

KVK, Sandhiyur, Salem, Tamil Nadu, India.


Department of Civil Engineering, CBIT, Research Floor Society of India, Hyderabad, India.

*Author to whom correspondence should be addressed.


Hydrothermal treatment, particularly through the parboiling process, has emerged as a critical method for enhancing milling efficiency in pearl millet. This study provides a comprehensive analysis of the various aspects related to parboiling as a means to improve the quality and yield of milled pearl millet grains. The study begins by elucidating the significance of milling efficiency in pearl millet processing, considering its nutritional value and widespread consumption in regions such as sub-Saharan Africa and Asia. It then delves into the principles underlying the parboiling process, including soaking, steaming, and drying stages, and their impact on the physicochemical properties of millet grains. Key factors influencing milling efficiency, such as soaking temperature, duration, and steaming conditions, are thoroughly examined based on recent research findings and empirical evidence. The study highlights the critical role of gelatinization in starch transformation, protein denaturation, and fiber preservation during the parboiling process, contributing to improved milling outcomes. Furthermore, the review explores the effects of parboiling on reducing grain breakage, enhancing milling yield, and minimizing nutrient losses, thereby optimizing the overall milling efficiency of pearl millet. It discusses the implications of parboiling on nutritional quality, food safety, and economic viability, underscoring its potential to address challenges in millet processing and promote sustainable agricultural practices. The study concludes by outlining future research directions and practical considerations for optimizing the parboiling process in pearl millet production. It emphasizes the importance of interdisciplinary collaboration, knowledge exchange, and technology transfer to realize the full benefits of hydrothermal treatment in improving milling efficiency and enhancing the value chain of pearl millet. In summary, this critical review provides valuable insights into the role of parboiling as a transformative technique for enhancing milling efficiency in pearl millet processing, offering implications for research, policy, and practice in the domains of food security, nutrition, and agricultural development.

Keywords: Food security, nutrition, agricultural development, pearl mellet

How to Cite

Sangma , S. J., Belagalla , N., H.V , V. S., Debnath , A., Kamalasundari , S., Devi , O. R., Ojha, N., Pandey , S. R., Malathi , G., & Asmatullah. (2024). Hydrothermal Treatment: A Critical Research on Improving Milling Efficiency Using the Parboiling Process for Pearl Millet. International Journal of Plant & Soil Science, 36(6), 140–147. https://doi.org/10.9734/ijpss/2024/v36i64615


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