Innovative Ultrasound‐Assisted Treatment of Browntop Millet for Processing Efficiency and Nutritional Enhancement in Food Applications

ABSTRACT

This study investigates the influence of ultrasound pretreatment on browntop millet with emphasis on polishing characteristics, proximate composition, anti‐nutritional factors, and functional properties. Ultrasound power (200–500 W), exposure time (5–15 min), and polishing duration (20–60 s) were selected as independent variables. Cavitation‐induced microstructural disruption generated localized shear forces and thermal gradients, leading to enhanced mass transfer and modification of grain surface characteristics. The degree of polishing exhibited a non‐linear response to increasing power, initially decreasing and subsequently increasing as the outer layers progressively weakened and detached. Prolonged polishing duration significantly increased outer bran removal. Ultrasound treatment resulted in a marked reduction in total condensed tannins and phytate content, indicating improved nutritional quality. Response surface methodology optimized the process parameters, yielding optimal conditions at 385 W, 7.56 min, and 49 s polishing duration. Multivariate analysis revealed a strong positive correlation ( r  = 0.92) between head yield and water absorption capacity, highlighting improved functional performance. The observed modifications are attributed to cavitation‐induced structural disintegration and partial depolymerization of macromolecules. Overall, ultrasound pretreatment presents an efficient and sustainable approach for enhancing processing performance and quality attributes of browntop millet with potential for industrial‐scale applications.