Taste research recommends pearl millet could be a sustainable, healthy, gluten-free wheat alternative in the US

Faced with increasing droughts affecting wheat production, U.S. researchers are exploring pearl millet—a resilient, gluten-free grain long grown in dry climates—as a wheat alternative. A study involving Drexel University, the University of Pennsylvania, CUNY, and the Monell Chemical Senses Center found that fermented pearl millet flour can replace up to 20% of wheat flour in whole grain sandwich bread without reducing consumer acceptance. Beyond that, taste preference declined. The team used traditional fermentation to reduce phytic acid, an “antinutrient” that limits mineral absorption. In two pilot studies, adults sampled millet-based flatbreads and sandwich bread with varying millet content. Findings showed longer fermentation improved nutrition but affected taste negatively. The results suggest that simple methods like fermentation can boost nutritional value while maintaining flavor. This research may aid efforts to increase millet’s role in U.S. diets, offering a sustainable, nutritious alternative to wheat, especially when the balance of taste and health benefits is carefully maintained.

21-04-2025

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