Background: The understanding of vertical ground reaction force (VGRF) during walking and half-squatting is necessary and commonly utilised during the rehabilitation period. The purpose of this study was to establish measurement reproducibility of VGRF that reports the minimal detectable changes (MDC) during walking and half-squatting activity among healthy male adults. Methods: 14 male adults of average age, 24.88 (5.24) years old, were enlisted in this study. The VGRF was assessed using the force plates which were embedded into a customised walking platform. Participants were required to carry out three trials of gait and half-squat. Each participant completed the two measurements within a day, approximately four hours apart. Results: Measurements of VGRF between sessions presented an excellent VGRF data for walking (ICC Left = 0.88, ICC Right = 0.89). High reliability of VGRF was also noted during the half-squat activity (ICC Left = 0.95, ICC Right = 0.90). The standard errors of measurement (SEM) of VGRF during the walking and half-squat activity are less than 8.35 Nm/kg and 4.67 Nm/kg for the gait and half-squat task respectively. Conclusion: The equipment set-up and measurement procedure used to quantify VGRF during walking and half-squatting among healthy males displayed excellent reliability. Researcher should consider using this method to measure the VGRF during functional performance assessment.

Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.