The present study aimed to evaluate and compare the dimensional, physico-chemical,
functional, and nutritional properties of white finger millet (Eleusine coracana) against black
finger millet, with a focus on the impact of various pre-treatments. These included roasting,
popping, malting, and combinations of malting with thermal steaming (TS1, TS2, and TS3).
Dimensional analysis revealed that white finger millet exhibited significantly greater width,
geometric and arithmetic diameters, surface area, and sphericity, suggesting better grain
morphology. Functional properties such as hydration capacity (1.41 g/100 seeds), swelling
index (17.57), and seed volume (3.9 ml) were also superior in white millet, indicating
enhanced cooking and processing qualities. The proximate analysis demonstrated that
malting improved the protein (11.25%) and fibre (5.15%) contents, while roasted and
steamed samples showed increased carbohydrate levels (up to 73.11%). Mineral content,
particularly calcium (up to 323.66 mg/100g), iron (5.31 mg/100g), and zinc (2.54 mg/100g),
was retained or improved through processing. Notably, anti-nutritional factors such as
phytates were drastically reduced from 148.66 mg/100g in the raw sample to 49.66 mg/100g
in the malt + TS3 sample, and tannins were eliminated across all treatments. The study
encountered challenges related to the standardization of combined pre-treatments and
ensuring uniform thermal exposure without nutrient loss. Despite these hurdles, the research
contributes valuable insights into the optimization of millet processing techniques. These
results underline the effectiveness of thermal and biological pre-treatments in enhancing the
nutritional and functional profile of white finger millet. Such improvements make it a highly
suitable candidate for value-added and health-promoting food formulations, particularly in
regions dependent on millets as staple foods. The study supports the incorporation of
scientifically optimized pre-treatment methods to boost the bioavailability and health
potential of traditional grains.