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The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8–14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm−1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method. [Display omitted] • White finger millet starch was modified by HPP treatment (200, 400, 600 MPa for 10 min). • The hydration and gelation properties were enhanced by HPP. • HPP reduced the relative crystallinity of white finger millet starch. • HPP altered the starch pasting profile thereby enhancing its properties. [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]