Bora, P. and Das, P. and Bhattacharyya, R. and Saikia, A.
(2018)
Effect of processing on the phytochemical content and antioxidant capacity of proso millet (Panicum miliaceum L.) milled fractions.
International Journal of Chemical Studies, 6 (4).
pp. 18-22.
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Abstract
The purpose of this study was to promote utility of proso millet by the use of milling. Proso millet grains obtained from the farmer’s field of Gosaigaon, Kokrajhar district of Assam were milled to obtain dehusked and polished grains. The flours from these milled fractions along with whole grain flour were evaluated for total phenol, flavonoid, phytate and total antioxidant capacity. A considerable variation in the phytochemical content and antioxidant capacity was found among the milling fractions. The total phenolic and flavonoid content were found to be highest in whole and dehusked grain flours than polished grain flours while phytate content was highest in dehusked (682.50 mg/100g) grain flours than whole (574.74 mg/100g) and polished (194.00 mg/100g) grain flours. Whole grain flour possessed significantly highest total antioxidant capacity (281.79 mg TE/100g) than dehusked (156.93 mg TE/100g) and polished (144.94 mg TE/100g) flours. Depending on technological or nutritional demands, appropriate milled fractions may be chosen based on these results to achieve the desired product.
Item Type: |
Article
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Uncontrolled Keywords: |
Proso millet, phytochemicals, phenolics, flavonoids, phytate, antioxidant |
Author Affiliation: |
Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam, India |
Subjects: |
Postharvest Management > Food Technology |
Divisions: |
Millet |
Depositing User: |
Mr T L Gautham
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Date Deposited: |
12 Feb 2019 10:58 |
Last Modified: |
12 Feb 2019 10:58 |
URI: |
http://eprints.icrisat.ac.in/id/eprint/15810 |
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