A process for the preparation of semolina from pearl millet with enhanced shelf life

The invention deals with A process for the production of semolina from pearl millet with enhanced shelf life. The production of semolina from pearl millet is hitherto not known. The process utilizes the use of tartaric acid at very low concentration during soaking, and later steaming the soaked grains at atmospheric pressure thus avoiding complicated milling systems. The processed grains are now suitable to be converted to semolina which is hitherto not available. The semolina thus obtained had an improved colour, cooking quality and shelf life almost similar to semolina obtained from wheat / rice and can replace rice or wheat in ready mix formulations for Indian traditional foods.