A Study to Unlock the Functional Potential of Kodo Millet (Paspalum scrobiculatum) Flour through Processing-Induced Modifications

Abstract

The present study investigated the role of different processing techniques, namely soaking, roasting, blanching and germination, in modifying the techno-functional properties of kodo millet (Paspalum scrobiculatum L.) flour. Kodo millet, an underutilised yet nutritionally rich minor cereal, has gained attention because of its high dietary fibre and protein contents, bioactive compounds and low glycaemic index. However, its utilisation in food systems is limited by the presence of anti-nutritional factors and suboptimal functional properties. In this study, the impact of processing on flowability (bulk density, tapped bulk density, Hausner ratio and Carr index) and hydration-related properties (water absorption capacity, oil absorption capacity and swelling capacity) was evaluated. The results revealed that processing treatments did not significantly influence flowability parameters (p > 0.05), indicating stable powder packing behaviour across treatments. In contrast, hydration properties were significantly affected, with water absorption capacity (p = 0.0001) and swelling capacity (p = 0.0001) showing notable variation among treatments, whereas oil absorption capacity remained statistically unchanged (p > 0.05). Roasting and blanching enhanced water absorption because of structural disruption of starch-protein matrices, whereas germination significantly improved swelling behaviour through enzymatic hydrolysis and matrix loosening. Overall, processing treatments primarily enhanced hydration functionality rather than flowability, thereby improving the techno-functional performance of kodo millet flour. These modifications indicate the potential use of processed kodo millet flour in bakery products, gluten-free formulations and extruded food systems.