PHILADELPHIA, PENNSYLVANIA, US — Fermented pearl millet flour was shown to replace up to 20% of whole wheat flour in sandwich-style whole grain bread without affecting consumer acceptance, according to a study published March 3 in Foods.

Pearl millet, a gluten-free grain, has been cultivated in drought conditions in Africa and India for centuries, according to the study. It contains minerals such as calcium, iron and magnesium.

Pearl millet contains phytic acid, which reduces the absorption of micronutrients such as calcium and iron. Fermentation has been shown to reduce phytic acid levels.

In the first pilot study, 12 adults tasted flatbreads made with pearl millet fermented for different durations. The longer the fermentation, the more effective it lowered phytic acid levels, but the longer millet was fermented, the less that participants liked the taste.

In the second pilot study, fermented pearl millet flour was incorporated into whole grain sandwich bread in varying amounts, ranging from zero to 50% replacement of wheat flour. Results showed that 20% of fermented pearl millet flour could be used in sandwich bread before participants began rejecting the bread.

“This study highlights that simple food preparation methods, such as fermentation, can enhance the nutritional value of millet without compromising flavor — up to a point,” said lead author May M. Cheung, PhD, an assistant professor at City University of New York, Brooklyn College.