Effect of different processing methods on nutrient, phytochemicals composition, and microbial quality of pearl millet

Pearl millet is a nutritional powerhouse with the potential to tackle food security challenges and has gathered recognition for their unique nutritional composition and resilience in diverse agro-climatic conditions. In this study, the effect of Fermentation (FP), Steaming (SP), Blanching (BP), and Ultrasound treatment (UP) on the proximate composition, vitamin content, physicochemical properties, anti-nutrient factors, bioactive compounds, microbial count, and antioxidant activity of pearl millet was analyzed. Raw Pearl millet (RP) fermented, steamed, blanched, and ultrasound treated were characterized. The results showed that there was a significant increase in the protein content of FP. All the treatment samples led to a reduction of phytic acid and tannin, but the highest reduction was found in fermentation. UP showed a positive effect on color and antioxidant activity. Fermentation led to an increase in total phenolic and flavonoid content. Ultrasound and fermentation led to an increase in the volatile bioactive compounds. Also, these treatments profoundly influenced microbial activity (total plate count), underscoring their ability to enhance food safety and quality. This study found that these treatments showed major effects on millet's physicochemical and nutritional composition, suggesting that it can be used in food processing to reduce anti-nutritional components.