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The current study investigated the impact of microwave (MW) and hot-air assisted radiofrequency (HARF) technologies on physicochemical characteristics of foxtail millet (FM) flour. Besides, the physicochemical characteristics of foxtail millet protein (FMP) from MW and HARF treated FM flour were also evaluated. Residual relative lipase activity (LA) (10.86%) was least at 15% moisture (w.b.) for two passes-28 min treatment in HARF, while the MW heating showed lower LA at 786.80W power level for 6 min (0.27%) and 4 min (8.17%). Peak viscosities of MW and HARF treated FM flour exhibited a decreasing trend compared to untreated. An increase was observed in emulsifying, and oil/water absorption properties of MW and HARF treated FMP in comparison with the untreated sample, while it was vice versa with the foaming properties, and protein purity. This changes can be attributed to the decrease in relative crystallinity and modifications in the secondary structural elements (i.e., increase in β-turn, and decrease in α-helix, β-sheets), as confirmed by FTIR and XRD analyses performed. [Display omitted] • FM has limited storage stability caused by its fat hydrolytic rancidity. • MW and HARF resulted in better storage stability of FM Flour. • MW and HARF heating enhanced the functional properties of FM protein. • Decrease in relative crystallinity of FM Protein. • Significant modifications in secondary structural elements of FM protein. [ABSTRACT FROM AUTHOR]

• First report on effect of processing (roasting and germination), and characterization of White finger millet (KMR-340). • Nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR studies were studied for white finger millet (native, roasted and germinated). • Processing methods significantly increased some nutritional components, non-essential amino acids, functional properties and thermal properties. Reduction in essential amino acids was observed. • XRD patterns revealed reduction in percentage crystallinity in processed flours. • White finger millet could be beneficial to human health similar to regular finger millet. The white finger millet (WFM) KMR-340 flour: native (untreated), roasted (120 °C, 5 min) and germinated (30 ± 3 °C, 48 hrs) were characterised (nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR). Germination significantly increased the protein, fibre, calcium, magnesium and antioxidant activity (14.66%) whereas decreased total ash, carbohydrate and fat. However, roasting significantly increased the carbohydrate, ash, fat, fibre and protein content. Roasting and germination significantly increased the non-essential amino acid contents, whereas the essential amino acid contents were reduced upon pretreatments. Though, processing methods improved the functional properties of millet flours, the pasting properties of the roasted and germinated flours were significantly varied from native flour. Rheological measurements revealed that all flour samples showed shear thinning behaviour (n < 1). The XRD patterns revealed that the percentage crystallinity reduced in the processed flours. [ABSTRACT FROM AUTHOR]