Effect of Short‐Duration High‐Temperature Steaming on Enzyme Inactivation, Antinutrient Reduction, and Structural–Functional Modifications in Pearl Millet

ABSTRACT Micronutrient‐rich pearl millet is highly susceptible to rancidity and exhibits limited mineral bioavailability due to the presence of endogenous enzymes (i.e., lipase, lipoxygenase, peroxidase) and antinutrients (i.e., phytic acid, tannins and oxalates), respectively. This study investigated the impact of short‐duration (20–200 s) high‐temperature steam (HTS) (at 2.5 bar and 125°C) on enzyme inactivation, antinutrient degradation, and the structural and functional properties of millet flour. Results showed that the HTS treatment successfully reduced enzymatic activities and antinutrient content, following first‐order kinetics. After 200 s of treatment, enzymatic activity was reduced by 88% for lipase, 75% for lipoxygenase, 67% for peroxidase, and 80% for polyphenol oxidase, while antinutrients, that is, phytic acid, tannins, and oxalates, decreased by 74.7%, 79.3%, and 99.5%, respectively. With increasing HTS treatment time, the degree of gelatinization, amylose content, water absorption capacity and swelling power increased. The solubility index of the pearl millet increased initially, then leveled off after 100 s. Additionally, HTS treatment reduced the peak, breakdown, and final viscosity and lowered the setback viscosity of millet flours. HTS treatment reduced the viscoelastic moduli while enhancing the elastic character and deformation resistance of pearl millet flour, indicating structural rearrangement and strengthening of the flour network. Thus, HTS effectively stabilizes pearl millet flour while tailoring its functional properties, making it suitable for low‐viscosity food applications.