Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour

In recent times, millet emerged as a gluten-free alternative cereal with a rich nutritional profile. However, the nutritional value is hindered by antinutritional factors, like tannin and phytic acid, present in the grain. In the current work, wet pre-processing methods, namely steeping, fermentation, germination, and a combination of germination-fermentation were studied for their effect on these antinutritional factors along with other functional and chemical properties of millet flour. Starch hydrolysation due to these wet pre-treatments was found to improve various aspects of the functional properties of millet flour. Steeping and fermentation resulted in increased protein and fat fraction in the treated flour with better water absorption capacity and hygroscopicity. At the same time, germination improved the protein and fibre content with better water solubility and oil absorption capacity. The aqueous environment during these pre-treatments was also found to reduce gelatinisation temperature and content of antinutritional factors in the treated flour samples. The present study indicated that wet pre-processing could be a good value addition to millet flour preparation with better functional and nutritional properties.