Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing

Abstract

Sustainable agricultural practices supporting food diversification and value addition of underutilized crops can support global food security and nutrition. Rediscovered ancient seed grains and flours (barnyard millet, finger millet, little millet, sorghum) are emerging as sustainable alternatives due to high nutritional content and climate resilience. The physical and functional properties varied significantly (p < 0.05) among seed grains and flours in this observational study. All the tested grains showed good antioxidant activity due to a good phenolic content. Understanding these properties is essential for food processing operations. This study indicates that millet and sorghum could be used successfully in food products formulation.