Ozonation declared as generally recognized as safe is a promising processing technology for disinfestation of food and its shelf life extension. The present investigation aimed at assessing the impact of gaseous ozone treatment (0.06 L/min) for 15, 30, 45, and 60 min on functional properties, antinutrients, bioactive constituents, and structural–macromolecular interactions of foxtail millet flour.

Ozonation cause significant (p < .05) linear reduction in tannin content (112.43–64.83 mg/100 g) and total flavonoid content (331.46–273.59 mg/100 g) while total phenolic content and phytic acid were found to increase during aforesaid treatment. Further, major changes were associated with the technological functionality of flour; there was significant (p < .05) increase in the water absorption and solubility, oil absorption, swelling power, and paste clarity. However, emulsification properties were found to decline during ozonation while gel strength improved.

It may be inferred from the study that ozonation can be considered a green technology for processing various grains modulating functional properties with a little compromise in total flavonoid contents and phytic content.

This study provides the effect of ozonation on foxtail millet of various parameters, such as bio‐techno‐functional, structural, and molecular parameters, which have never been studied before.