01330nam a2200181 a 450000100080000000500110000800800410001910000220006024501070008226001900018950000660037952005970044565000140104270000260105670000200108270000240110270000220112621310072021-03-31       2021    bl uuuu     u00u1 u    #d1 aMARTINS, A. M. D.  aMillet as alternative cereal for developing food prducts in the brazilian diet.h[electronic resource]  aIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts. Viena: International Association for Cereal Science and Technology, 2021. p. 123.c2021  aPalestra. Session 3 Alternative Grain Crops; P-3.1; ICBC2021.  aPennisetum glaucum (L.) R. Br also known as pearl millet is a gluten-free millet cereal mainly cultivated in the Brazilian Savannah covering an estimated area of 4.5 million hectares. The main purpose of this crop is for soil management or green soil incorporation between rotational crop systems. Pearl millet grains can be watery cooked and flours can be obtained after griding. Millet flours can be used in formulations of different products such as: baked products, porridges, cookies, ready-to-eat snacks, non-dairy fermented beverages, biscuits, pastes and kibbeh (Taylor et al., 2014).  aExtrusion1 aCARVALHO, C. W. P. de1 aTROMBETE, F. M.1 aRODRIGUES, J. A. S.1 aMENEZES, C. B. de