Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (Panicum sumatrense L.) for functional food applications

Introduction: L.) is an underutilized, climate-resilient cereal with high nutritional potential; however, information on how conventional processing methods modify its physicochemical, nutritional, and functional properties for food applications is limited. 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: carbohydrate digestibility (79.98% at 120 min compared to 75.40% in raw millet). In contrast, steaming and roasting increased hardness (up to 5.32 kg) and enhanced nutritional quality of the grain, including protein (up to 32.3%), dietary fiber (up to 44.9%), phosphorus (up to 32.4%), and oryzanol (up to 35.4%) content, with a concomitant reduction in carbohydrate and amylose content. Functional properties of the processed grains were also modified. Heat-treated methods show lower peak and setback viscosities, indicating improved processing stability in the grain. Notably, carbohydrate digestibility decreased with roasting (64.81% at 120 min) and steam processing in the samples, suggesting potentiality of the processing methods for low-glycaemic applications. 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.