Effect of processing on the phytochemical content and antioxidant capacity of proso millet (Panicum miliaceum L.) milled fractions

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
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
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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