Enhancing the Bio-Availability in Barnyard Millet Through Various Processing Technique and its Functional Food Applications

Barnyard millet (Echinochloa frumentacea) is a nutrient-dense and climate-resilient minor millet with considerable potential for functional food development. However, its wider utilization is limited due to anti-nutritional factors such as tannins and phytates, which reduce mineral bioavailability. The present study evaluated the effect of traditional processing methods on the nutritional, anti-nutritional, functional, and sensory characteristics of barnyard millet. Raw barnyard millet grains were subjected to soaking, roasting, and steaming, followed by drying, milling, and analysis of proximate composition, micronutrients, tannin, and phytate content using standard analytical methods. The data were statistically analysed, and differences were considered significant at p < 0.05. Based on nutrient retention and anti-nutrient reduction, the optimum processed flour was selected for functional property assessment and value-added product development. Processing significantly influenced the nutritional profile of barnyard millet. Moisture decreased from 9.23% in raw grains to 7.82% after steaming, while crude protein increased from 6.15% to 7.32% after soaking. Crude fibre increased from 5.50% to 6.60% after roasting. Iron declined significantly from 11.00 to 3.00 mg/100 g after roasting and steaming, whereas calcium increased from 22.70 to 27.90 mg/100 g after soaking. Tannin content reduced significantly, with maximum reduction after roasting from 126 to 40 mg/100 g. Phytate showed only marginal, non-significant reduction from 652 to 616–618 mg/100 g. Soaked flour showed desirable functional properties, including water absorption capacity of 93.33%, oil absorption capacity of 105.75%, swelling power of 6.59 g/g, and bulk density of 0.88 g/ml. Sensory evaluation showed highest overall acceptability for beetroot cutlet with 10% beetroot powder and banana muffin with 10% banana powder. Soaking was identified as the most suitable processing method for improving the nutritional, functional, and sensory quality of barnyard millet for value-added product development.