Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets

Abstract

This study evaluates the impact of germination (12–60 h) on the nutritional, antinutritional, and functional properties of proso millet (PM) and barnyard millet (BM) to enhance their potential in food applications. Germination significantly altered the nutrient composition, with starch content decreasing due to enzymatic activity. Protein content increased from 12.10 to 12.80 g/100 g in PM and 9.45 to 9.90 g/100 g in BM after 60 h, attributed to protein mobilization and synthesis during germination. The fiber content of PM increased from 1.75 g/100 g to 1.88±0.05 g/100 g after germination, while BM showed a more significant increase from 5.52±0.02 g/100 g to 6.20±0.05 g/100 g. Germination significantly reduced antinutritional factors, including oxalic acid (65 %), phytic acid (55 %), and tannins (65 %), thereby improving nutrient bioavailability. Functional properties like water absorption capacity, swelling power, and antioxidant activity demonstrated significant enhancement, highlighting germination role in improving technological properties. Antioxidant activity increased from 80.5 % to 98.1 % in PM and 79 % to 97.2 % in BM. These findings underscore germination as an effective method to enhance the nutritional quality, reduce antinutritional factors, and improve the functional properties of PM and BM, offering valuable applications for developing nutritionally enriched millet-based food products.