Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts

► Processing effected the nutraceutical and antioxidant properties of little millet. ► Total phenolic, flavonoid and tannin contents increased maximum during roasting. ► Roasted millet showed highest radical scavenging activity and iron reducing power. ► HPLC profile revealed ferulic and gallic acids were the major phenolic fractions.