Gamma radiation effects on microbiological, physico-chemical and antioxidant properties of Tunisian millet (Pennisetum Glaucum L.R.Br.).

Hygienic quality of Tunisian pearl millet flour is always of major concern to consumers as well as all involved in the production, processing and distribution sectors. In the present study, the microbiological and biochemical properties of this food were examined following gamma-radiation. The D10-values for the Total Aerobic Plate Count, yeasts and moulds were respectively 1.