_____________________________________________________________________________________________________ *Corresponding author: Email: farhanbhat999@gmail.com; Asian Food Science Journal 20(10): 114-124, 2021; Article no.AFSJ.73321 ISSN: 2581-7752 Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals Shilpa 1 , Sangita Sood 1 and Farhan Mohiuddin Bhat 1* 1 CSK Himachal Pradesh Agricultural Univeristy, Palampur, Himachal Pradesh, India. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2021/v20i1030367 Editor(s): (1) Dr. Ho Lee Hoon, Universiti Sultan Zainal Abidin (UniSZA), Malaysia. (2) Dr. Nelson Pérez Guerra, University of Vigo, Spain. Reviewers: (1) Oumar ibn Khatab, University of Thies, Senegal. (2) Ramamohana Reddy, USA. (3) Samantha Maurotti, University Magna Graecia, Italy. Complete Peer review History: https://www.sdiarticle4.com/review-history/73321 Received 18 July 2021 Accepted 27 September 2021 Published 04 October 2021 ABSTRACT The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to enzymes was found highest in oats (2.69g/100g) and lowest in sorghum (1.74g/100g). Keywords: Phytochemical analysis; cereal grains; pearl millet; harvesting. Original Research Article