Evaluation of physicochemical, functional, and nutritional properties of selected millet grains

This study aimed to analyze the physical properties, nutritional composition, and functional characteristics of selected millets, including pearl millet, roasted tender sweet sorghum (local variety and PVR SG-101), finger millet, and foxtail millet. The physical properties assessed included thousand kernel weight, porosity, bulk density, true density, angle of repose, and color analysis. Nutritional composition analysis measured moisture content, protein, crude fat, crude fiber, carbohydrate, and ash content. Mineral analysis focused on the levels of iron, zinc, calcium, potassium, magnesium, and manganese. Additionally, the water absorption capacity (WAC) of the different millet varieties was evaluated to highlight their functional properties. Results from this comprehensive assessment will provide valuable insights for further optimization of millet-based products and their application in food systems, particularly in enhancing food security and nutrition.