Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing

Metabolite profiling is an analytical technique used to assess metabolites in complex biological samples. This technique allows for the identification of both targeted and untargeted metabolites. In this study, the effect of traditional (fermentation and malting) and novel processing (ultrasonication) on the metabolites of finger millet (FM) and Bambara groundnut (BGN) flour was investigated using gas chromatography–mass spectrometry. Various metabolite classes, including amino acids, alcohol, aldehyde, organic acid, ester, fatty acids, glycoside, and sugar, were identified in FM and BGN flours. The adopted processing techniques impacted metabolite composition, as evidenced by substantial variations in volatile compound levels and metabolite composition among the FM and BGN samples before and after traditional and novel processing. Important health‐promoting compounds, such as oleic acid, linoelaidic acid, and linoleic acid, were identified at their highest levels in fermented FM and BGN flours. The results obtained from this study offer an important context for monitoring and regulating the metabolite composition of FM and BGN flours under traditional and novel processing. Practical Application Fermentation, malting, and ultrasonication induced desirable changes in some health‐promoting compounds of finger millet and Bambara groundnut flours. The food and pharmaceutical industries could benefit from these traditional‐ and novel‐modified flours as they could be used as improved food sources with health benefits.