1Jawaharlal Nehru Technological University, Anantapur-515 002, Andhra Pradesh, India
2Department of Chemical Engineering, Jawaharlal Nehru Technological University, Anantapur-515 002, Andhra Pradesh, India
*Corresponding Author: S. Sharada, Department of Chemical Engineering, Jawaharlal Nehru Technological University, Anantapur-515 002, Andhra Pradesh, India, Email: sharadas.chemengg@jntua.ac.in
Online Published on 10 March, 2026.
Minor millets like Browntop (Urochloa ramosa L.), Barnyard (Echinochloa crusgalli L.) and Kodo (Paspalum scrobiculatum L.) hold immense nutritional and functional promise. Yet, detailed characterization of their traits remains limited, making such studies vital for advancing processing and product development.
Three minor millets browntop, barnyard and kodo were selected for detailed morphological analysis. Linear dimensions were measured and further evaluated for geometric, spatial, physical, phyto-nutrient and rheological properties. Antioxidant activity was assessed using the DPPH method, while total phenols, tannins, flavonoids and oxalate contents were quantified. The pasting profile of each millet was determined to evaluate gelatinization, viscosity and stability under heat and mechanical stress.
Browntop reported greater slenderness ratio among three, kodo with high GMD, AMD, sphericity, SA, volume. Spatial properties were calculated for the same and kodo has maximum projected area. Kodo millet has highest thousand grain weight and volume whereas barnyard has high hydration index and capacity along with swelling index, swelling capacity and porosity. Browntop has more bulk and true density whereas kodo reported to be the hardest grain among the three. The present study investigated anti-oxidant activity (DPPH method), total phenols, tannins, total flavonoids content and oxalate content in three minor millets. Kodo millet exhibited highest anti-oxidant activity (89.34%). Browntop millet showed high levels of total phenols (1.77 mg GAE/g), oxalates (38.0 mg/100 g) and flavonoids (21.40 mg RE/g), while barnyard millet (0.13 mg TA/g) had the highest tannin content. The pasting profile revealed that browntop millet requires high temperature to get gelatinized, barnyard millet exhibited high peak viscosity indicating a strong gelling ability. Kodo millet demonstrated high trough viscosity, holding strength and final viscosity along with low breakdown. Kodo grain, despite being tough and thick coated, forms a paste that was stable and its starch structure can effectively withstand heat and mechanical stress, ensuring consistent performance even under challenging conditions.
Bioactive, Grain structure, Morphological, Nutraceutical, Small millets, Viscoelastic
