This study was planned to investigate the effect of atmospheric cold plasma (CP) treatment at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional, and intermolecular changes of pearl millet flour (PMF). It was observed that exposure to plasma significantly modified the sample's proximate, antinutritional, functional, thermal, rheological, and morphological properties. A concomitant (p < 0.05) decreases in antinutritional factors (tannin and phytic acid) was noticed in CP‐treated PMF compared to the control sample. Maximum reduction in tannin and phytic acid was observed at 30 kV for 20 min‐treated PMF. However, scanning electron microscopy revealed significant changes in flour starch granular structure, while decreases in relative crystallinity were also observed in CP‐treated samples from 23.45% to 19.31%. In addition, an increase in water absorption capacity (1.32–1.62 g/g), oil absorption capacity (1.11–1.31 g/g), emulsifying capacity (EC; 86.58%–91.25%) and foaming capacity (FC; 10.67–12.84%), as well as a decrease in pH (7.83–6.97) were found at 30 kV for 20 min. Apart from this, high intensity CP‐treated samples showed shear thinning behavior. At the same time, the power–law model was more appropriate for determine the flow behavior index (n) and consistency coefficient (k). On the other hand, CP‐treated samples exhibit higher storage modulus values (G′), indicating an elastic response. Based on the observations, the 30 kV‐20 min‐treated sample could be used for product formulation, contains lower antinutritional factors and retaining the nutritional components and functional properties. Practical applications This work has identified that exposure to cold plasma improved the physicochemical, rheological, thermal, and functional properties of pearl millet flour with considerably reducing its antinutritional content, which can be helpful for various food industries. This possibly will encourage its application in the development of various food products, (like cookies, biscuits, bread, beverages, etc.) chiefly as a functional food ingredient.

Browntop millet is an underutilized indigenous cereal crop. It is termed as the nutricereal due to its superiority in terms of nutritional quality. The current study attempted to investigate the effect of moisture content (10%-27%) on properties such as physical, mechanical, aerodynamic, and textural properties of unhulled and hulled browntop millet to uncover the gaps in developing the efficient primary processing machinery. In addition, we investigated the impact of milling on the biochemical, functional, color, structural, and powder flow properties of browntop millet flour.The results revealed that as the moisture content increased, the principle dimensions, 1000 grain weight, terminal velocity, angle of repose, and static coefficient of friction were linearly increased. In the same moisture content range, characteristics such as true density, bulk density, porosity, and hardness displayed an inverse trend. Milling showed a substantial (p < 0.05) influence on the nutritional, functional and color parameters. FTIR spectra and X-ray diffraction patterns demonstrated a slight change in functional groups and a slight decrease in starch crystallinity respectively. All three millet flours were cohesive. These flours, however, exhibited a positive correlation with bulk density and a negative correlation with wall friction and effective internal friction angles as the principle consolidating stress increased.Practical Application: Millets are a globally significant food crop with major economic influence in developing nations. They are one of the most significant drought-resistant crops, and a good source of health-promoting complex carbohydrates, dietary fiber, phenolic compounds, and phytochemicals. Despite of their high nutritional superiority and environmental friendliness, production and consumption have declined over the years. The significant factor contributing to this decline is the lack of machinery or equipment available to process on a commercial and residential scale after harvest.The knowledge of the measured properties will encourage researchers to develop and modernize equipment used for destoning, grading, sorting, separation, dehulling, and conveying. The measured nutritional, mineral, functional, structural, and powder flow properties of milled browntop millet fractions will help develop a new product. So that millet can be used to its full potential.

Kadamb fruit (Neolamarckia cadamba) is considered as an underutilized fruit in the world despite its nutritional and therapeutic values. This research work emphasized on the determination of some engineering, structural, and thermal properties of Kadam fruit. Moreover, mass was predicted based on measured physical properties using linear, quadratic, and power models. This fruit has an arithmetic mean diameter of 49 mm and sphericity of 0.97 which is inferred as spherical in shape. The angle of repose was found to be 59.53° and the coefficient of friction on the galvanized steel surface was 0.18. Due to its higher moisture content (75%–80% wb), Kadamb fruit is perishable in nature. Linear, quadratic, and power models were used to fit the experimental data to predict mass of the fruit. Goodness of fit was judged based on higher correlation coefficient values (R2 > 0.85). The flakiness ratio best predicted the mass of the Kadamb fruit. The average values of hardness and hardness deformation for Kadamb fruit were observed to be 51.71 ± 3.26 N and 10.70% ± 1.21%, respectively. The glass transition temperature (Tg) of the fruit was recorded as 58°C by a differential scanning calorimeter. Infrared spectrum analysis showed the presence of aliphatic amines, ketones, carboxylic acid, alcohol, ester, ether, and phenols. The crystallinity index of ripe fruit, raw fruit, and peel was found to be 0.35, 0.30, and 0.30, respectively. This experimental result on engineering, thermal, and structural properties, along with mass modeling on Kadamb fruit will be helpful in the design and development of post‐harvest machinery and value addition thereafter. Practical Applications The exponential growth of the world population has stood as the most significant challenge in front of food scientists to look for alternative food sources. Kadamb fruit could fill the food bowl of human beings because of its nutritional components, polyphenols, and other phytochemicals. Studies on engineering properties and mass modeling of Kadamb fruit could be the first step in adopting food processes for value addition. This study would be helpful in developing and designing post‐harvest handling equipment like graders, sorters, cleaners, and the development of novel products and utilization of its by‐products.