Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Echinochloa frumentacea).

Barnyard millet (Echinochloa frumentacea) is a nutrient-dense, gluten-free grain with recognized health benefits; however, its utilization is constrained by the presence of phytate, tannins, and trypsin inhibitor activity. This study examined the influence of germination (24-72 h) on the nutritional composition, antinutritional constituents, bioactive compounds, and functional properties of barnyard millet. Germination significantly altered the nutrient composition, increasing protein content (9.21-13.36 g/100 g d.m.) and dietary fiber (11.23-13.01 g/100 g d.m.) due to enzymatic modifications occurring during sprouting. Substantial reductions 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 matter loss. Functional attributes including seed imbibition, swelling power, and antioxidant activity improved, with antioxidant capacity rising from 63.22% to 85.81%. Overall, germination is an effective, low-cost bioprocessing strategy to enhance nutritional quality and techno-functional properties of barnyard millet for food applications.