Exploring the impact of ultrasound treatment on millet grain: a review of nutritional and processing enhancements

Area of Science:

• Food Science and Technology
• Agricultural Science
• Biotechnology

Background:

• Millets are nutrient-dense grains crucial for food security but face processing limitations due to hard hulls and complex composition.
• These characteristics negatively impact millet's functional properties, nutrient retention, and shelf life.
• Ultrasound treatment (UST) offers a green, non-thermal processing solution.

Purpose of the Study:

• To review the impact of ultrasound treatment on millet's physical and chemical properties.
• To highlight UST's role in enhancing millet quality, functionality, and shelf life.
• To explore UST's application in improving millet processing and storage.

Main Methods:

• Review of existing literature on ultrasound treatment applications in millet processing.
• Analysis of UST's effects on millet's cellular structure, hydration, and nutrient profiles.
• Examination of UST's influence on functional properties, anti-nutritional factors, and surface characteristics.

Main Results:

• UST physically disrupts millet's cellular structure, improving hydration and nutrient retention.
• Ultrasound treatment modifies functional properties, enhances antioxidant profiles, and reduces anti-nutritional factors.
• UST improves the texture and properties of millet-based products and extends shelf life.

Conclusions:

• Ultrasound treatment is a promising green technology for overcoming millet processing challenges.
• UST significantly enhances the nutritional quality, functionality, and storability of millets.
• This technique offers innovative solutions for improving millet utilization in food products.