Effect of processing treatment on chemical and nutritional properties of millets

Abstract

The goal of the current research was to examine how roasting affected the physico-chemical and nutritional properties of millets. Millets were roasted for 6-7 minutes at 70–80 °C. Amaranth and barnyard millet were comprehensively examined for chemical composition, mineral functionality, and antinutritional properties. The functional and phytochemical composition of amaranth and barnyard millet, such as moisture, fat, protein, phenols, and antinutritional compounds has been found to slightly decreased during roasting, whereas total carbohydrate content, ash, and fibre increased along with an increase in the bioavailability of minerals like calcium and iron. This study therefore concentrated on enhancing the nutritional content by roasting the millets for promoting amaranth and barnyard millet use for future prospective.