Infrared Heating Influences the Amylose and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum)

Kodo (Paspalum scrobiculatum), a minor millet, has immense nutritional potential, but its processing poses challenges in maintaining quality parameters. This study investigates the novel use of infrared radiation to assess the amylose content and bioactive compounds of dehusked Kodo millet. The millet was subjected to infrared (IR) treatment at different IR power densities (11, 13, 15, 17 kW/m2), initial grain moisture content (10, 12, 14, 16% w.b) and treatment duration (30, 90, 150, 210 s). The results indicated that IR treatment significantly changed the amylose content and bioactive compounds. IR-treated samples exhibited increased phenolic, flavonoid content, and DPPH scavenging activity compared to the untreated millet. Increased amylose content and reduction in the tannin contents were observed at the initial moisture content of 12% (w.b), IR power density of 13 kW/m2 and 90 s IR treatment. IR treatment of kodo millet is a promising and innovative method for improving its quality and nutritional value. The ability to selectively preserve bioactive compounds, coupled with energy-efficient and precise processing, underscores its potential to revolutionize traditional methods.