ArticleFrontiers in nutrition2026
Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Little millet ( Methods: This study aimed to evaluate the effects of germination (48 h), steaming (0 and 1.5 kscg for 15 min), and roasting (165 ± 2 °C for 75 s) on the physical, nutritional, and functional characteristics of little millet. Results: Processing methods markedly altered grain structure, density, and hardness of millet grains. Germination reduced bulk density (by 36.3%) and hardness while improving Discussion: Unlike previous studies that focused on limited processing effects, this study addresses the need to enhance the underutilized millets through simple, scalable processing techniques and provides a comprehensive evaluation linking compositional and functional changes to end-use applications. Germinated millet is suitable for easily digestible formulations such as weaning foods, whereas roasted and steam-processed millet flours are promising for developing low-glycaemic, high-fibre functional foods targeting metabolic disorders. Overall our findings spotlight the prospect of these conventional processing methods by enhancing the nutritional and functional value of little millet, supporting its wider utilization in health-promoting food products and their impact on our healthy lifestyle.
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