Pearl millet - our April millet-of-the-month - is not widely known as a food in North America, so this recent research article on US consumer reaction to the grain in breads breaks new ground. Thanks to Gary for bringing it to my attention::
Cheung
, May, Lauren Miller, Jonathan Deutsch, Rachel Sherman, Solomon H Katz, and Paul Wise. 2025. "Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States—A Pilot Study" Foods 14, no. 5: 871.
https://doi.org/10.3390/foods14050871The study gave participants breads made with varying levels of
pearl
millet flour (from either fermented or unfermented grains) substituted for wheat flour, under different conditions. A flatbread was first tried, then a whole-grain sandwich bread.
The choice of pearl millet was based on its nutritional qualities as well as its resilience as a crop.
Fermentation was a focus of the study, since that reduces
phytic
acid, an anti-nutrient present in whole-grain pearl millet and other whole grains. (Sourdough is an example of fermented grain, altho the breads in this study were not described with that term.)
The study found that "[r]eplacing up to 20% of wheat with fermented or unfermented pearl millet had no measurable effect on liking or purchase intent." However
, liking tended to decrease at higher levels of substitution. The study raises interesting possibilities as well as questions.