Exploring the impact of ultrasound treatment on millet grain: a review of nutritional and processing enhancements.

Abstract

Millets are nutrient-dense grains with significant potential to address food security and nutritional challenges. However, their utilization in the processing of different products is limited due to certain inherent characteristics such as hard outer hulls and complex biochemical compositions, which affect their functional properties, nutrient retention, and shelf life. Ultrasound, a non-thermal technique, has emerged as a green approach to overcome these challenges. It generates energy-intensive bubbles that physically disrupt the cellular structure of millet, leading to improved hydration, better nutrient retention, and functionality modification. This review explores the impact of ultrasound treatment (UST) on the physical and chemical properties of millets, emphasizing its role in enhancing their quality and functionality. Key aspects discussed include the effect of UST on functional properties, nutrients & antioxidant profiles, and anti-nutritional factors. The review also examines how surface modification induced by UST influences the texture and properties of millet-based products. Additionally, the potential of UST to extend the shelf life of millets is highlighted, offering insights into its application in improving millet processing and storage.