Temperature-Dependent Variations in Growth, Agronomic Traits, and Sensory Attributes of Millet Microgreens

Temperature strongly influenced the germination, growth, yield, and sensory quality of six millet microgreens (barnyard, foxtail, kodo, proso, little, and pearl). Germination was optimal at 35°C, with kodo (100%), barnyard (92%), and little millet (84%) recording the highest values, while extreme temperatures (15°C and 40°C) reduced seedling vigour. Growth responses were species-specific: barnyard millet showed superior shoot elongation at lower temperatures, whereas pearl millet invested more in root growth and achieved the most excellent seedling length, particularly at 35°C (18.55 cm). Yield analysis confirmed 35°C as the most favourable regime, where barnyard millet (16.65 g/5 g seed) significantly outperformed other species, followed by little and kodo millet. In contrast, foxtail millet was the poorest yielder but showed relative adaptability to cooler regimes. Sensory evaluation of 7-day-old microgreens grown at 35°C revealed higher consumer preference when incorporated into vegetable salads compared to plain servings. Appearance, taste, and overall acceptability improved markedly in salad combinations, with kodo and barnyard microgreens emerging as the most acceptable. These findings highlight the importance of temperature in regulating productivity and consumer quality traits, suggesting that 35°C represents the optimal condition for millet microgreen production, with kodo and barnyard showing strong potential for functional food applications.