Proso millet (Panicum miliaceum) is an underutilized minor millet traditionally
consumed as bird feed but nowadays, because of an increase in awareness about the health
benefits of millet, the demand for millet products is increasing in the market. Millets are
gluten-free, have a low glycemic index, and possess many functional and nutraceutical
properties. The physicochemical and functional properties of millets are quite different from
the cereals as millets are gluten-free which can be a challenge to develop new products with
millets substituting the cereals in the formulations. The millet flour properties such as
physical, functional and nutrient components affect the product's processing steps and
quality. Hence, the present study was conducted to analyze the physicochemical and
functional properties of proso millet grain and its flour. The study found that the proso millet
grains were small, oval in shape, and yellow in colour. The L * , a * and b * values were 76.25,
5.20, and 27.83 respectively. The water absorption capacity, oil absorption capacity, and
swelling capacity of the proso millet flour were 1.15 g/g, 1.16 g/g, and 4.51 ml/g with a good
amount of protein (12.10%) and crude fiber (5.55%). Tannin content was 228.24 mg tannic
acid equivalent per 100 g, total phenolic content was 25.17 mg gallic acid equivalent per 100
g and 45.17 per cent DPPH inhibition activity. It can be concluded that proso millet can be a
nutritious gluten-free functional ingredient with good physical properties and nutrients. Proso
millet has the potential properties and it can be incorporated into different food product
formulations to make them more nutritious.