Identification of rancidity in pearl millet - Sharma, Bunty;Sood, Meenakshi;Sharma, Ujjawal
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Pearl millet is nutritionally enriched crop having high energy content, vitamin, minerals and required less inputs from farmers. However, the main obstacle in its wide utilization and popularity worldwide is development of rancidity in pearl millet flour. and it can not be stored for longer time. Various factors has been identified including fat, fat acidity, peroxides and enzymes such as lipoxygeanse, lipase and peroxidase etc.

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Produktbeschreibung
Pearl millet is nutritionally enriched crop having high energy content, vitamin, minerals and required less inputs from farmers. However, the main obstacle in its wide utilization and popularity worldwide is development of rancidity in pearl millet flour. and it can not be stored for longer time. Various factors has been identified including fat, fat acidity, peroxides and enzymes such as lipoxygeanse, lipase and peroxidase etc.
Autorenporträt
Dr. Bunty Sharma, Ph.D. in Plant Biochemistry from Chodhary Charan Singh Haryana Agricultural University. She has qualified ARSRB NET. She has published more than 20 research and review article in National and International journals of repute and 6 book chapters.She has presented her research on national and international platform and awarded.