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This review article explores traditional and modern processing methods for pearl millet (Pennisetum glaucum), a climate-resilient cereal crop rich in essential nutrients. Traditional methods, including fermentation and milling, are contrasted with modern techniques like extrusion cooking and high-pressure processing, which improve nutrient bioavailability and consumer acceptance. The article discusses the potential of pearl millet for developing gluten-free and functional foods, emphasizing challenges in processing efficiency, quality control, and market adoption. Future directions focus on sustainable processing innovations and consumer awareness to leverage the crop's nutritional and economic potential fully.
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