Effect of Microwave Treatment on Functional Characteristics of Finger Millet for the Development of Millet Cake

ABSTRACT Background and Objectives Finger millet, an underutilized grain, is rich in nutrients and bioactive compounds, but requires innovative processing techniques to enhance its functional properties and antioxidant activity. This study aimed to optimize the microwave processing conditions (power: 600–1200 W, time: 5–15 min) using Central Composite Rotatable Design (CCRD) to maximize antioxidant activity while improving functional properties such as bulk density, swelling capacity, dispersibility, gelation, and RSA. The optimized finger millet was further utilized to develop a millet‐based cake, which was evaluated for proximate composition, sensory attributes, texture analysis, pH, acidity, and antioxidant activity. Findings Optimization results indicated that microwave processing at 440 W for 5 min yielded the highest antioxidant activity and enhanced functional properties of finger millet. The optimized millet‐based cake showed higher crude fiber (59.7%), crude fat (10.5%), moisture content (40%), and ash (36.66%) compared to the control sample. Sensory evaluation revealed that the millet‐based cake had superior acceptability in terms of texture, taste, and overall preference compared to the control. Additionally, pH, acidity, and textural properties were also found to be within acceptable ranges. Conclusions The study demonstrated that microwave processing significantly enhances the functional and antioxidant properties of finger millet. The optimized millet was successfully incorporated into a nutrient‐rich bakery product (cake), indicating its potential for value addition and commercial application in the food industry. Significance and Novelty This study highlights the efficacy of microwave processing as an innovative technique for improving the nutritional and functional qualities of underutilized grains. The study provides a scientific basis for utilizing finger millet in bakery applications, thereby promoting millet‐based value‐added products for better health benefits and broader market acceptance.