Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing

Sustainable agricultural practices supporting food diversification and value addition of underutilized crops can support global security nutrition. Rediscovered ancient seed grains flours (barnyard millet, finger little sorghum) are emerging as sustainable alternatives due to high nutritional content climate resilience. The physical functional properties varied significantly (p < 0.05) among in this observational study. All the tested showed good antioxidant activity a phenolic content. Understanding these is essential for processing operations. This study indicates that millet sorghum could be used successfully products formulation.