<p>Ultraviolet (UV) radiation has traditionally been used in the food industry primarily for its ability to reduce microbial contamination, thereby enhancing food safety and extending shelf life. The current study seeks to examine the impact of UV-C radiation (254&#xa0;nm) on the quality attributes of pearl millet flour. The independent variables of the study included UV power level, exposure duration, and bed density. Noticeable changes were observed in the proximate composition of pearl millet flour, including a reduction in total protein content as the treatment intensity increased. Extended exposure resulted in a decrease in total phenolic compounds, while tannins initially increased and then decreased, depending on changes in the process parameters. Phytates declined with increased exposure duration and bed density, even at reduced UV intensities. Remarkably, a diminishing trend was observed in lipase activity with the rise in UV power, exposure duration, and decreased bed density. Additionally, the whiteness value (L*) of the flour increased as UV power and exposure duration were extended. The outcomes of this research hold the potential to broaden the scope of UV applications in food processing for comprehensive quality enhancements.</p>