Physicochemical, Antioxidant, Functional, and Rheological Properties of Proso Millet-Based Composite Pancake Premixes

Proso millet (Panicum miliaceum L.)-based composite pancake premixes were formulated using oats (PM-O), rice flakes (PM-RF), and sago (PM-S) as secondary ingredients and evaluated for their physicochemical, antioxidant, functional, and rheological properties. Significant differences (p < 0.05) were observed among the formulations in antioxidant activity, hydration properties, and pasting characteristics, whereas proximate composition remained comparatively stable. PM-O exhibited the highest total polyphenol content (138 mg GAE/100 g), total flavonoid content (23.4 mg QE/100 g), DPPH scavenging activity (66%), and water absorption capacity. In contrast, PM-S exhibited higher swelling power and peak viscosity, with values of 10.5 g/g and 3114 cP, respectively. Strong positive correlations were observed between total polyphenol content and antioxidant assays, including DPPH (r = 0.94), ABTS (r= 0.92), and FRAP (r = 0.95). The findings demonstrate that the selection of secondary ingredients influenced the functional and technological characteristics of proso millet-based pancake premixes while maintaining comparable nutritional composition. The results indicate the potential of proso millet-based composite premixes for the development of convenient cereal-based food products.