Effect of germination on the nutrient profile, antioxidant components, antinutritional constituents, and functional characteristics of barnyard millet (Echinochloa frumentacea)

Abstract

Barnyard millet (Echinochloa frumentacea) is a nutrient-dense, gluten-free grain with recognized health benefits; however, itsutilization is constrained by the presence of phytate, tannins, and trypsin inhibitor activity. This study examined the influence ofgermination (24–72 h) on the nutritional composition, antinutritional constituents, bioactive compounds, and functional proper-ties of barnyard millet. Germination significantly altered the nutrient composition, increasing protein content (9.21–13.36 g/100 gd.m.) and dietary fiber (11.23–13.01 g/100 g d.m.) due to enzymatic modifications occurring during sprouting. Substantial reduc-tions were observed in phytic acid (46%), tannins (63%), and trypsin inhibitors (54%), contributing to improved mineral content.Iron content increased from 9.53 to 14.49 mg/100 g, attributed to phytate degradation and concentration effects from dry matterloss. Functional attributes including seed imbibition, swelling power, and antioxidant activity improved, with antioxidant ca-pacity rising from 63.22% to 85.81%. Overall, germination is an effective, low-cost bioprocessing strategy to enhance nutritionalquality and techno-functional properties of barnyard millet for food applications