Millet Flour Research Articles

Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid

This study aimed to produce functional gluten-free cupcakes from pearl millet flour (PMF), rice flour (RF) and cactus mucilage powder (CMP) as a natural hydrocolloid. Rice flour was mixed with pearl millet flour at percentage of 25%, 50%, 75% and 100% (as control). Physicochemical, sensory evaluation and texture profile (TPA) characteristics of gluten-free cupcakes were performed. Results revealed that free-gluten cupcakes produced with pearl millet flour had a higher content of protein, ash, fat, and fiber than control (100% RF). Additionally, the sensory characteristics of cupcakes containing 50 % RF+ 50% PMF + 2% CMP were the most acceptable formulae among the investigated treatments. TPA results showed that the substitution with PMF decreased firmness, cohesiveness, gumminess, chewiness, springiness, and resilience of all resultant cupcake samples than control. Therefore, we recommend using pearl millet flour and cactus mucilage as a functional ingredient in the manufacturing of gluten-free bakery products.

Pearl Millet: Potential Nutraceutical Properties of Pearl Millet and its Utilization in Various Food Products: A Review

Pearl millet (Pennisetum glaucum), also called bajra, is an important cereal crop cultivated in the tropics. It is a very hardy crop and can adapt to even very low rainfall. This review paper deals with the discussion of nutraceutical, functional properties and antidiabetic properties of pearl millet. Pearl millet is popular for its nutraceutical property. The bioactive compounds present in pearl millet indicate the efficacy and capacity of the nutraceutical property present in pearl millet. Several products prepared from pearl millet flour were found to induce low glycemic index when compared to wheat flour and many of the few acids present, produced antioxidant activity. Different types of sweet, savoury food products and beverages prepared from pearl millet grains and their flours provide higher potential due to their profound nutritional benefits which include rich dietary fibres, minerals and high protein content. As a result of being a viable low cost crop with several added benefits such as lower incidence of developing mycotoxins, resistance to high temperatures and low rainfall requirements pearl millet is an accessible alternative for consumers in need of highly nutritious, low priced and sustainable food products.

Investigation of the structure-forming role of dietary fibre components in gluten-free cereal- and pseudocereal-based food matrices

The aim of this work was to investigate the structure-forming ability of cereal β-glucan (BG) and arabinoxylan (AX) in gluten-free (GF) dough and slurry matrices. 2, 5 or 8%, w/w BG was dosed to white millet and buckwheat flours and its effect on the mixing and pasting properties was examined. Furthermore, AX “incorporation” into dough structure and possible interaction with millet and buckwheat proteins were investigated by using reduction and subsequent re-oxidation based on our previous work.BG addition increased consistency and changed mixing properties in both millet and buckwheat doughs by forming viscous gel and aggregates. However, its impact on the pasting properties of the two types of GF flours differed in tendency. Similarly, a different behaviour of millet and buckwheat matrices was found in case of AX incorporation, explained by their distinct macromolecular (especially protein) composition. SDS-PAGE results referred to interactions between AX molecules and non-gluten proteins, however the changes in free ferulic acid contents did not confirm this. Although, white flours of millet and buckwheat are simpler matrices than wholemeals, they might be still too complex to examine the effect of a specific component, especially in a redox system. Thus, development of model gluten-free dough systems is a further goal of this work.Research works focusing on AX or BG functionality in gluten-free matrices are rare. The current work might contribute to a better understanding of dietary fibre functionality in dough systems with non-gluten proteins, as well as to develop healthier gluten-free products of higher fibre content.

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin

Bakery products are becoming an essential part of the human diet. Millets are the staple grains in Asia and African countries, and they are the super future food because of their nutritive and disease-preventive nature. Pearl millet is one of the most nutritious cereal grains, and its protein lacks gluten, which makes it a suitable base material for the preparation of gluten-free products. However, gluten is necessary because of its unique viscoelastic nature, which makes the most innovative bakery items. In this study, 50% refined wheat flour (RWF) has been replaced with pearl millet flour (PMF) to prepare a muffin, and a ghee residue is utilized to make a ghee residue powder (GRP) as a functional ingredient to replace whey protein concentrate (WPC) in the eggless muffin. Substitution of fat with GRP reduced the specific gravity of batter from 1.05 to 0.99; lightness value was considerably decreased, whereas the redness and yellowness values increased from 1.06 to 8.32 and 23.62 to 26.20, respectively. Replacement of RWF with PMF affected the lightness and specific gravity of the batter. Substitution with PMF and GRP reduced the viscosity from 13.83 Pa·s to7.08 Pa·s. Gelatinization temperature of batters varied with substitution of flour and fat with PMF and GRP. Muffin volume dramatically decreased from 56.19 to 36.84 cm3 with substitution of GRP and PMF. Weight loss was increased from 12.14 to 13.68% by substitution. The hardness and springiness were reduced with substitution. The GRP can replace fat up to 25%; thereafter, muffin’s quality characteristic reduces; hence, 50% PMF and 25% GRP combination give satisfiable muffin product.

Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour

The study examined the impact of lime treatment (nixtamalization process) on the functional, proximate, and crystallinity properties of pearl millet flour by cooking them in a 2% calcium hydroxide (Ca (OH)₂) at 75 ± 5 °C for 30 min and then steeping for 4 h. The millets were then milled to produce two types of flour, dry milled nixtamalized flour (DMNF) and wet milled nixtamalized flour (WMNF) and compared with the untreated pearl millet flour (PMF). Nixtamalized samples yielded a flour that contained significantly (p < 0.05) higher content of ash, soluble and insoluble fiber, minerals such as calcium, iron, magnesium, and sodium. Solubility increased with temperature from 30 °C to 90 °C for DMNF (71.86%), WMNF (50%), and for PMF (66.25%) respectively. Shelf-life studies revealed that, the Free Fatty Acid (FFA) content increased from 2.49% to 6.48% for DMNF and from 5.22% to 14.89% for WMNF, with an overall increase of 61.57% for DMNF and 64.94% for WMNF. X-ray diffractogram, of the flour revealed peaks moved towards higher theta values, leading to a reduction in the distance between the planes, consequently reducing the size of crystals. Breakdown of these molecules leads to a disruption/reorientation of the crystalline double-helix pairs, thus reducing crystallinity in nixtamalized samples.

Formulation of weaning food from yellow maize (Zea mays L.) and red millet (Eleusine coracana L.), enriched with pretreated African locust beans (Parkia biglobosa Jacq.) flour

This work aimed to formulate adequate weaning food with acceptable protein and mineral contents from yellow maize and red millet enriched with pretreated Parkia biglobosa (PB). PB seeds were boiled to facilitate dehulling. The dehulled seeds were divided into different portions, which were respectively fermented (3 and 6 days), oven roasted (175 °C for 20 and 40 min), and microwaved (450 W for 15 and 30 min). Maize and millet flours used as control samples, were respectively mixed (1:1 w/w) with pretreated PB seed flours, to constitute fourteen formulations. These formulations were analyzed for their proximate, mineral compositions, physical and functional properties, total phenolic content and antioxidant activity. There was significant increase in protein, carbohydrate and lipid contents for formulations made with PB roasted in oven (175 °C, 40 min) and in microwave (450 W, 30 min). Protein content of all formulated infant flours was above 15 g/100 g DW recommended value for infant complementary foods. The highest energy value (485.09 kcal) was obtained with the formula maize and P. biglobosa oven roasted at 175 °C for 40 min. The formulated flours have the required values of K, P, Ca, Mg and Na as recommended by the WHO. Formulations made with pre-fermented PB exhibited the highest swelling capacity (173.43%), water holding capacity (230.85 %), total phenolic content (48.32 mg GAE/g) and antioxidant activity (95.78%). Their least gelation concentration values decreased compared to the sample added with untreated PB. With a maximum value of 10.25, titratable acidity increased with roasting time while the pH value decreased. Porosity decreased with processing time. The value of the Hausner ratio (HR < 1.4) revealed that the formulated flours have good flowability behavior. Based on the obtained result, pretreated dehulled PB seeds could be recommended in the enrichment of complementary food made from maize and millet.

Prediction of Shelf Life of Pearl Millet Flour Based on Rancidity and Nutritional Indicators Using a Long Short-Term Memory Network Model

Prediction of Shelf Life of Pearl Millet Flour Based on Rancidity and Nutritional Indicators Using a Long Short-Term Memory Network Model

Evaluating the 3D printability of pearl millet flour with banana pulp blends.

Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.

Nutritional, Biochemical, and Functional Properties of Pearl Millet and Moringa oleifera Leaf Powder Composite Meal Powders.

This study sought to improve pearl millet's nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions for each component that yielded a high protein and or low saturated fat content. Twelve mixtures with varying ratios of fermented and malted pearl millet flour ranging between 30-65% and MLP between 5-15% were generated through I-Optimal mixture design. The mixtures were wet-cooked, freeze-dried, and analysed for protein and fat content. The data obtained were fitted to a linear mixture model, and the search for the optimum was conducted using Numerical Optimisation for maximising protein and minimising saturated fat. The linear model was suitable for explaining total protein and saturated fat variation with r2 of 0.50 and 0.51, respectively. Increasing MLP increased protein content. Two final formulations, Optimisation Solution 1 (OS1) and Optimisation Solution 2 (OS2), were generated through the optimisation process. Pearl millet's protein content increased by up to 22%, while saturated fat decreased by up to 13%; ash content increased by 75%. Polyphenol content and oxygen radical absorbance capacity increased by 80% and 25%, respectively. Final and peak viscosity were reduced by 90% and 95%, respectively.

Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality.

Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry.

Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso.

Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study aimed to assess the impact of sourdough fermentation on bioactive compounds and antioxidant and anti-inflammatory properties of pearl millet from Burkina Faso. Phenolic compounds were investigated spectrophotometrically and by HPLC-DAD. The antioxidant activity of unfermented (MF) and fermented (FeMF) millet was evaluated in vitro by spectrophotometric and fluorometric assays and ex vivo on oxidized human erythrocytes for hemolysis inhibition. Finally, the potential anti-inflammatory effect of FeMF and MF was evaluated on human adenocarcinoma cell line (HT-29) exposed to TNF-α inflammatory stimulus. Results revealed significantly higher levels of polyphenols, flavonoids, and in vitro antioxidant activity following millet fermentation. Notable differences in phenolic composition between FeMF and MF are observed, with fermentation facilitating the release of bioactive compounds such as gallic acid, quercetin, and rutin. A dose-dependent protection against oxidative hemolysis was observed in both FeMF- and MF-pretreated erythrocytes. Similarly, pretreatment with FeMF significantly reduced the levels of inflammatory markers in TNF-α-treated cells, with effects comparable to those of MF. Fermentation with sourdough represents a simple and low-cost method to improve the bioactive compounds content and in vitro antioxidant activity of millet flour with promising nutraceutical potential.

The Effect of Drum Dryer Temperature and Rotational Speed on the Characteristics of Finger Millet (Eleusine coracana) Based Weaning Food Enriched with Composite Flour

Abstract Finger millet or red millet is a source of carbohydrates, protein, and phytonutrients that have not been widely used. This has the potential to be used as an ingredient in making bread and porridge. However, the protein content of millet is insufficient for infant feeding and deficient in essential amino acids like lysine, so other ingredients are needed. This study contrasted composite flour dried at various temperatures and rotational speeds with millet-based supplementary feeding. Finger millet flour, red bean, skimmed milk powder, sugar, and salt were used to produce the weaning meal in that sequence. The dough-to-water ratio is 1 : 4. Organoleptic, physical, and chemical interactions were all considered. The experiment used a randomised block design with three replications and a 3 × 3 factorial pattern. The study discovered that drum dryer temperature impacted chemical, physical, and sensory responses (p &lt;0.05). Temperature had a more significant influence on moisture content than rotational speed. Temperature above 120 °C results in lower moisture content at rotation higher than 1.0 min−1 and meets the criteria for instant porridge (lower than 4%). Lower moisture content at higher temperatures leads to increased protein concentration, but carbohydrates and fats remain relatively constant. The samples more preferred by the panellists were samples processed at higher temperature with rotation above 1.0 min−1. So, this value is recommended, apart from fulfilling the standard criteria, processing with higher rotational speed can increase the output capacity of the process.

Extrusion inhibits lipolytic enzymes in pearl millet (Pennisetum glaucum) flour

The present study was undertaken to evaluate the effect of extrusion technology on anti-nutritional factors and lipolytic enzymes in pearl millet. The effect of process parameters such as die temperature (140–160 °C), screw speed (150–190 rpm), and feed moisture content (24–30%) was evaluated using response surface methodology. The extrudates so obtained were evaluated for their physico-chemical and functional properties. Optimized extrudate that showed maximum inhibition of anti-nutritional factors and lipolytic enzymes was evaluated for extent of starch gelatinization by differential scanning calorimetry, structural properties by FTIR, morphology by scanning electron microscopy, and crystallinity by X-ray diffractometry. Extrusion at 140 °C/150 rpm/30% moisture content could decrease trypsin inhibitors (∼100%), phytic acid (up to 89%) and condensed tannin (up to 85%), and inhibited lipase and lipoxygenase activities by 79.2 and 77.9%, respectively. The results so obtained are promising for extending the shelf life of pearl millet flour and utilizing it in food premixes. Industrial relevance textThe presence of lipase and lipoxygenase enzymes in pearl millet limits its shelf life due to generation of free fatty acids which results in bitter taste and off flavour. The presence of anti-nutrients such as phytic acid, trypsin inhibitor and condensed tannins restricts its digestibility, and poses challenges to its commercial as well as domestic use. Extrusion has attracted attention in millet processing due to its feasibility for implementation in the food industry without major additional costs. The extrusion processing parameters, mainly temperature, screw speed and moisture content 140 °C/150 rpm/30% decreased trypsin inhibitors (∼100%), phytic acid (up to 89%) and condensed tannin (up to 85%), and inhibited lipase and lipoxygenase activities by 79.2 and 77.9%, respectively. These results on inhibition of lipolytic enzymes through extrusion could help in extending the shelf life of pearl millet flour. It is anticipated that extruded pearl millet flour could form a base for premixes based thereon.

Formulation of nutrient-rich nachos using little millet (Panicum sumatrense) Flour

: Nachos, originating from northern Mexico, are traditionally made using maize flour and commonly served as appetizers or snacks. Little millet, a nutritious alternative to maize, boosts high levels of iron, phosphorous, and protein, making it gluten-free and suitable for those with celiac disease.: This research was conducted to develop a value-based product with a lower gluten and carbohydrate content than standard nachos. : The study involved preparation of Nachos by replacing a portion of wheat flour with Little Millet flour in various ratios. The sensory quality of the developed Nachos was then assessed, and the proximate composition of both the modified version and traditionally prepared Nachos was estimated for comparison. The product, formulated by substituting little millet flour for whole wheat flour in six variations, including a control group, was evaluated for its sensory attributes.: The developed product was a nutritionally superior and health-promoting product when compared to the standard Nachos.: Among the variations, the 30% substitution of wheat flour with Little Millet flour was notably well-received by semi-trained sensory panelists. Proximate analysis of this chosen variation revealed lower carbohydrates but higher fiber and iron content. The iron levels evidently increased, while phosphorus levels showed no significant difference.

Immune-boosting health blend: A combination of barnyard millet and sunflower seeds

Nutrients are crucial for develop growth and well-being, impacting cognitive function, immune strength, and physical development. Health mixes, rich in essential nutrients stand as innovative solutions to combat malnourishment, offering a convenient means to address nutritional deficiencies and promote the health of future generations. Millets, especially barnyard millet, stand out as rich sources of micronutrients, offering high nutritional value with minerals like iron, calcium, and phosphorus, aiding in various health benefits, despite the presence of anti-nutritional factors effectively mitigated through cooking.: This study aimed to develop a nutrient-rich health mix using unpolished barnyard millet (BM) while partially replacing it with sunflower seeds. The objectives include conducting sensory evaluation and analyzing the proximate composition of the selected variation. The health mix was develop by partially replacing sunflower seeds powder in six formulations with soaked and steam-cooked unpolished barnyard millet flour. Nutrient enrichment was achieved by adding green gram dal flour, skimmed milk powder, roasted almonds, and poppy seeds. Sensory evaluation involving 30 participants, rated on a 0-9 hedonic scale, guided the selection of a specific variation for subsequent analysis of its Proximate Composition. The application of soaking and steam cooking methods on barnyard millet-based health mixes resulted in nutrient-rich products with favorable sensory properties. Notably, the health mix variant BMH3 scored the highest in sensory evaluation, offering elevated levels of calories, protein, Carbohydrate, fiber, iron, calcium, and phosphorus. The results affirm the success of developing a palatable and cost-effective value-added product. The nutrient-rich health mix, particularly variant BMH3, proves to be a successful and healthy option for consumers

Development and characterisation of Pearl millet balls: Effect of moisture content on functional and pasting, and structural properties of flour and on globulation of balls

Sago is a popular starch-based food ingredient in India, used in several cuisines for diverse gastronomic experiences. Tapioca starch from has been explored for sago production. The sago industry has a high demand for chemical- and residue-free starch-based balls, and there has been a lot of investigation into viscosity and gelling properties. Millets are ubiquitous sources of nutrition and have a profound role in rendering nutritional value. Thus, this study utilized pearl millet flour in pearl millet ball preparation at varied hydration levels (30, 40, and 50% db). The functional properties of pearl millet flour were assessed and it was observed that moisture content played a crucial role in the sizing of pearl millet balls. Furthermore, 40% moisture content-sized pearl millet balls were found to exhibit good quality attributes. The water absorption capacity, oil absorption capacity, solubility index, and swelling power of pearl millet balls were found to be 1.32(g/g), 1.54(g/g), 6.4(%), and 4.1(g/g), respectively. The obtained results proved that millet flour can be a potential candidate for making nutritious sago. Overall, this study forms the proof of concept for tapping the potential of pearl millet in the development of millet-based valuable food products.

Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics

Nine different millet flours (pearl, finger, sorghum, foxtail, little, kodo, barnyard, browntop, and proso) were formed into flour-water doughs and also into cookie doughs and evaluated and compared against wheat flour using the Mixolab 2. The millet flours gelatinized faster (RVA) but at a higher temperature as compared to wheat flour and also showed lower peak and holding viscosity. A second shear thinning stage was exhibited by pearl, little, barnyard and proso in the RVA curve. Finger and sorghum flour doughs exhibited higher Mixolab C1 values as compared to wheat flour but very little mixing stability. Millets like pearl, finger, barnyard and foxtail exhibited slip especially during the heating phase. No gelatinization was detected upon mixing the cookie doughs in the Mixolab bowl. The principal component analysis indicated that the cookie spread factor was closely associated with Mixolab C2 of millet flours, cookie width showed association with C3 and C4. Millet flour and their cookies had significantly higher antioxidant and phenolic content as compared to wheat flour and its cookies respectively. Sensory acceptability of sorghum and little millet flour cookies was comparable with wheat cookies.

Sensory Qualities, Nutritional Properties and Glycaemic Indices of Biscuits Produced from Processed Fonio Millet Flour

Sensory Qualities, Nutritional Properties and Glycaemic Indices of Biscuits Produced from Processed Fonio Millet Flour

Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours

AbstractPearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten‐free cereal with potential use in food security and human nutrition; however, it is still relatively unknown by the food industry and by most consumers. In order to evaluate the impact of processing on the nutritional and technological characteristics of pearl millet flours, three different processing methods (decortication, sprouting, and extrusion) were studied. The effects of processing methods on the particle size distribution, proximate composition, mineral content, bulk density, water absorption index, water solubility index (WSI), and pasting properties (rapid visco analyzer) on the flours were evaluated and compared with whole raw flour. The whole raw flour showed particles size of 355 μm, 62.5% carbohydrate, 12.0% protein, 5.6% lipid, 8.2% dietary fiber, and 1.7% ash. Decorticated flour presented decrease in mineral, dietary fiber, and protein content. The extruded flour presented the highest WSI and the lowest lipid content and paste viscosity, whereas sprouted flour showed low setback, paste viscosity, phytate content, and high protein and dietary fiber content. Decorticated and sprouted flour presented the highest luminosity, whereas extruded flours the smallest L*. The increasing color difference (ΔE*) between raw pearl millet and processed flours was sprouted &lt; decorticated &lt; extruded. The production of millet flour should be encouraged for various food applications, especially in Brazil, which has a large cultivated area of this cereal used only for animal feed and an expanding gluten‐free market.Practical applicationsThe impact of pre‐processing methods on millet grains drives its application in the food industry. All processed flours have the potential to be used as a gluten‐free ingredient for celiacs, people with non‐celiac gluten sensitivity, and for food‐style adepts. The extruded flour has the potential to be used in the development of soups, powder drink, snacks, and breakfast cereal, whereas the sprouted flour can be used in frozen and bakery products. The decorticated flour could be explored as a substitute in different food preparations, such as biscuits, pastas, and breads.

Study on functional properties of protein-rich composite flour utilizing foxtail millet and flaxseed

The residue after extraction of oil from flaxseed contains many nutrients and bioactive components, though it is not used that much in the development of food. On the other hand, foxtail millet is a non-conventional source of food, which can be a supplement of wheat flour or flour-made products. The objective of this work is to incorporate flaxseed oil cake into the common food with a non-conventional source of flour and also to check the functionality of differently pre-processed foxtail millet. In utilizing oil industry waste, i.e., de-oiled flaxseed, for developing a value-added product, the concept of green technology was applied. Flaxseed (Linum usitatissimum) oil cake flour was mixed in a 1:1 ratio with Foxtail millet (Setaria italica) flour, prepared in three forms: raw, germinated, and microwave treated. The study mainly focused on utilizing the non-thermal processes to investigate the functional properties of the flour blends. Also, an analysis of functionality among three forms of foxtail millet has been done in this study. The mixed flours were further evaluated for nutrient composition and functionality. The results of the developed flour blends are compared with the conventional wheat flour and raw foxtail millet flour to determine the importance of Oil Cake Waste and pre-processing of Millet. The functional properties of mixed flour increased compared with raw foxtail millet flour.