| Abstract | Nowadays, foods are not considered only to fulfil hunger and to provide essential nutrients for consumers and also inhibits nutrition-related diseases and improve the mental and physical health of consumers. In present-day, functional food has played an essential role in healthy habits, because of growing consumer concerns about health and the consciousness that diet directly affects health. Consumers rely on that food contributes straight to their health, and thus, there is changed in the field of food production significantly. Underutilized proso, little millet and faba bean legume are of great interest in the product development to overcome malnutrition and suitable for the development of functional food due to rich in nutrients, vitamins and minerals. “Comparative study physiochemical and functional properties of conventional pan cooked and microwave cooked underutilized proso, and little millets were evaluated. The millets flour has shown significant amounts of carbohydrates (78.37–81.69 g / 100 g) and proteins (4.48–10.32 g / 100 g). Microwave cooked little millet (MWLM) (10.32 g / 100 g), and pan-cooked proso millet (PCPM) (9.07 g / 100 g) flour contained a significantly higher amount of proteins than the raw millets. Water absorption index (4.48 g / g) and water solubility index (4.17 g / g) of MWLM were significantly higher than other flours. The functional properties of MWPM such as water absorption capacity (3.23 g / g) and oil absorption capacity (0.90 g / g) were higher than the different flour samples. The microstructure of flour samples revealed that the starch granules of raw flours were smooth, oval and granular structure whereas cooked flours have rougher and much-broken starch granules.” Comparative effects of different processing such as soaking, germination and pressure cooked faba bean physiochemical, functional and pasting properties were further evaluated. The flour samples of faba bean showed considerable amounts of carbohydrates (58.83-75.24 g / 100 g) and proteins (21.9 – 29.1 g / 100 g). Soaked faba bean (SFB) (29.1 g / 100g) and raw faba bean (RFB) (25.70 g / 100g) flour contained a significantly higher amount of protein than germinated faba bean (GFB), and pressure cooked faba bean (PCFB). The nutritional, physicochemical and functional composition of germinated faba bean (GFB) and pressure-cooked faba bean (PCFB) enhanced compare to raw one. Physical and functional properties such as water absorption index (2.97 g / g) and foaming capacity (1.77 mL / 100mL) increased by germination. The functional properties of pressure-cooked faba bean such as water solubility index (2.12 g / 100g) and water absorption capacity (2.02 g / g) were observed significantly higher than other flour samples. Almost all the physiochemical and functional properties improved by soaking and germination of faba bean. Pasting properties of germinated faba bean (GFB) significantly increased compared to raw faba bean (RFB). “The microstructure of legume flour samples explained that the starch granules of raw flours were smooth, oval and granular structure whereas soaked, germinated and cooked flours have damaged starch granules.” A mixture of proso, little millet, soaked and germinated faba bean was used to produce ready to eat porridge mixture. The porridge mix revealed a significant amount of protein (22.17 g / 100 g) and carbohydrate (72.25 g / 100 g). Water absorption index and Water solubility index of these porridge mixes ranged from (3.07 g / g to 3.34 g / g) and (3.9 g / 100 g to 26.92 g / 100 g) respectively. The functional properties water absorption index (3.34 g / g), of P1 (little millet and soaked faba bean), were observed higher. In contrast, of water solubility index (26.92 g / 100g) P6 porridge formulation (little, proso and germinated faba bean) were found higher compared to other porridge formulations. The in vitro starch digestibility among all the porridge formulation, P5 (little, proso millet and soaked faba bean) noticed higher starch digestibility compared to other porridge formulations. Microstructure study of porridge mix showed that the small and large, rough, irregular, damaged structure of starch for different formulations. “This study showed that this underutilized proso and little millets could further be used as an essential source of nutrients and functional ingredients in various food formulations, including for functional foods. Millet porridge mixed with soaked faba bean has improved nutritional, functional and digestibility. The effect of soaking, germination and pressure-cooking have been demonstrated to be a practical approach to utilising legume flour possessing various functional properties for further use as an essential source of nutrients and functional ingredients in different food formulations. Thus, these underutilized crops are suitable for developing an available food by utilizing these millets and legume a useful ready-to-mix porridge and gluten-free cookie designed.” |