Vol. 7, Issue 11, Part G (2025)

Kodo millet (Paspalum scrobiculatum) is a climate-resilient minor millet valued for its dietary fiber, minerals, and nutraceutical potential. Malting, a biochemical modification involving steeping, germination, and kilning, improves digestibility, reduces antinutrients, and alters the physical and proximate characteristics of grains. This study investigates the physical and proximate properties of unmalted and malted GPUK-3 Kodo millet, with experimental measurements conducted in triplicate. Physical parameters included grain dimensions, 1000-grain weight, bulk and true density, surface area, sphericity, and porosity. Proximate parameters analyzed using AOAC (2019) methods included moisture, crude protein, crude fat, ash, crude fiber, and carbohydrate by difference. Data were statistically analysed using mean ± SD and paired t-tests. Malting significantly reduced 1000-grain weight (2.89 → 2.12 g), moisture content (11.66 → 8.50%), and bulk density (762.75 → 723.17 kg/m³), while porosity increased. Proximate composition improved after malting, showing increases in protein, fiber, and ash content due to reserve mobilization and cell wall modification during germination. Results confirm that malting improves both nutritional quality and physical properties of GPUK-3 millet, making it suitable for value-added and fortified premix formulations.