Vol. 9, Issue 2, Part I (2025)

Ohmic heating (OH) has drawn interest as a new thermal method for processing food. The purpose of this study was to assess how the functional and cooking characteristics of Kodo millet were affected by Ohmic heating parboiling (OP). Millet can be used more effectively in the creation of innovative, gluten-free food products by enhancing their functional qualities. Cooking characteristics including optimum cooking time, color, gruel loss, and water uptake ratio and functional properties like swelling power, solubility, and water and oil absorption capacities were assessed and contrasted with conventional parboiling (CP). The findings showed that, in comparison to CP, OP reduces the cooking time while improving the water uptake ratio of the millet. The amount of gruel lost during cooking was reduced by 10.04% and 29.98% in CP and OP, respectively. The CP and OP showed improvements in water and oil absorption capabilities of 19.17% and 7.03%, respectively, and 27.39% and 15.62%. Additionally, it was observed that OP had an impact on the total phenolic content and antioxidant activity. OP used less energy when compared to CP. Based on these results, OP may be a viable and energy-efficient way to parboil Kodo millet, which could increase its use in a variety of culinary applications.