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<p>The parboiling process holds historical popularity in Southern Asia. However, its soaking phase requires precise control and is energy and time-intensive. To address these challenges, this study introduced a fast yet effective approach where conventional hot water soaking (HWS) was replaced with microwave-assisted soaking (MWS). A comprehensive assessment was carried out for the feasibility and efficacy of MSW parboiling treatment of barnyard millet, which is a powerhouse of nutrition but underutilised due to its complex structure, leading to low dehusking efficiency. The statistical design was used to study the effect of microwave power (MWP), soaking duration (ST), grain to-water ratio (GWR) on responses: evaporative loss, leaching loss, hardness, energy absorbance efficiency, energy use effectivity, energy utilization efficiency. The optimised condition was achieved at 400&#xa0;W MWP soaked for 120&#xa0;s at 2:5 GWR. The microstructure analysis of the parboiled millet showed a homogeneous amorphous mass contrasting with the perfectly arranged crystalline structure of raw millet. Differential scanning calorimetry graph confirms starch modification through shifted and broadened endothermic peaks. The developed MSW methods drastically reduced the parboiling time as compared to the conventional methods, proving to be a fast, energy-efficient approach for enhancing both milling and nutritional quality.</p> Graphical abstract <p></p>

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Microwave‑assisted hydration of barnyard millet (Echinochloa frumentacea): process standardization based on soaking characterization and energy utilization

  • 期刊论文

  • 发表日期：

    2026年4月15日

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  • Annu Annu,
  • Umesh Chandra Lohani,
  • Navin Chandra Shahi,
  • Prakash Chandra Gope,
  • Anil Kumar,
  • Mohd Ishfaq Bhat,
  • Shreejaya Sivadas

摘要

The parboiling process holds historical popularity in Southern Asia. However, its soaking phase requires precise control and is energy and time-intensive. To address these challenges, this study introduced a fast yet effective approach where conventional hot water soaking (HWS) was replaced with microwave-assisted soaking (MWS). A comprehensive assessment was carried out for the feasibility and efficacy of MSW parboiling treatment of barnyard millet, which is a powerhouse of nutrition but underutilised due to its complex structure, leading to low dehusking efficiency. The statistical design was used to study the effect of microwave power (MWP), soaking duration (ST), grain to-water ratio (GWR) on responses: evaporative loss, leaching loss, hardness, energy absorbance efficiency, energy use effectivity, energy utilization efficiency. The optimised condition was achieved at 400 W MWP soaked for 120 s at 2:5 GWR. The microstructure analysis of the parboiled millet showed a homogeneous amorphous mass contrasting with the perfectly arranged crystalline structure of raw millet. Differential scanning calorimetry graph confirms starch modification through shifted and broadened endothermic peaks. The developed MSW methods drastically reduced the parboiling time as compared to the conventional methods, proving to be a fast, energy-efficient approach for enhancing both milling and nutritional quality.

Graphical abstract