Foxtail millet is one of the commonly cultivated,
nutritionally competitive source of protein, fibre, phytochemicals
and other micronutrients, as compared to major cereals
like wheat and rice. Considering the potential of these grains,
the high pressure processed flours of germinated (GFMF) and
non-germinated foxtail millet (NGFMF) grains were studied
for its functional, moisture sorption and thermodynamic properties.
Germination and high-pressure processing of foxtail
millet grains significantly improved the functional properties
of the flour. Apart from this, the moisture sorption isotherms
of both the flours were determined at 10, 25 and 40 °C and the
sorption data was fitted to Guggenheim-Anderson-De Boer
(GAB) sorption model. The monolayer moisture content for
NGFMF and GFMF ranged between 3.235–2.364 and 2.987–
2.063 g g−1, respectively. The isosteric heat of sorption ranged
between − 76.35 to − 38.23 kJ mol−1 for NGFMF and 172.55
to − 34.02 kJ mol−1 for GFMFat a moisture range of 0 to 36%,
whereas, the integral entropy of sorption for NGFMF ranged
between − 0.404 and − 0.120 kJ mol−1 K−1 and for GFMF
between − 0.667 and − 0.383 kJ mol−1 K−1. Along with the
validation of the compensation theory, the values of spreading
pressures lied in the range of 0–0.078 J m−2 for NGFMF and
0– 0.124 J m−2 for GFMF, while, the glass transition
temperatures ranged between 82.25 and 28.67 °C for
NGFMF and from 51.11 to 11.83 °C for GFMF at all three
temperatures.

EB00000003124K

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• Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour