Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet ( Echinochloa frumentacea )

Barnyard millet ( Echinochloa frumentacea ) is a nutrient‐dense, gluten‐free grain with recognized health benefits; however, its utilization is constrained by the presence of phytate, tannins, and trypsin inhibitor activity. This study examined the influence of germination (24–72 h) on the nutritional composition, antinutritional constituents, bioactive compounds, and functional properties of barnyard millet. Germination significantly altered the nutrient composition, increasing protein content (9.21–13.36 g/100 g d.m.) and dietary fiber (11.23–13.01 g/100 g d.m.) due to enzymatic modifications occurring during sprouting. Substantial reductions were observed in phytic acid (46%), tannins (63%), and trypsin inhibitors (54%), contributing to improved mineral content. Iron content increased from 9.53 to 14.49 mg/100 g, attributed to phytate degradation and concentration effects from dry matter loss. Functional attributes including seed imbibition, swelling power, and antioxidant activity improved, with antioxidant capacity rising from 63.22% to 85.81%. Overall, germination is an effective, low‐cost bioprocessing strategy to enhance nutritional quality and techno‐functional properties of barnyard millet for food applications.