Asian Journal of Dairy and Food Research, volume 30 issue 3 (september 2011) : 195 - 200

ANTIOXIDANT CONTENTS OF WHOLE GRAINCEREALS, MILLETS AND THEIR MILLED FRACTIONS*

Sridevi1., B.Y. Nirmala, Basavaraj., R.R. Hanchinal, P.W. Basarkar

Affiliations

¹Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad - 580 005, India.

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Cite article:- Sridevi1., Nirmala B.Y., Basavaraj., Hanchinal R.R., Basarkar P.W. (2024). ANTIOXIDANT CONTENTS OF WHOLE GRAINCEREALS, MILLETS AND THEIR MILLED FRACTIONS*. Asian Journal of Dairy and Food Research. 30(3): 195 - 200. doi: .

ABSTRACT

The regional whole grain cereal and millet are good source of antioxidants like polyphenol, phytic acid and trace minerals (Zn, Cu, Mn). Polyphenol, phytic acid and trace minerals content varied among different regional cereals and milled fractions. The highest polyphenol content was found in brown ragi (653.53 mg/100g) and the lowest in foxtail millet (132.76 mg/100 g). The highest phytic acid content was observed in brown ragi (3.90 g/100g) and the lowest in little millet (1.49 g/100g). The highest Zn, Cu and Mn contents were observed in pearl millet, brown ragi and sorghum respectively. Processing of cereals as decorticated grains or semolina or flour reduced the antioxidant contents. Most of the antioxidants were concentrated in bran and per cent retention of antioxidants in milled fractions was influenced by method of milling. A significant reduction in polyphenol content was observed during milling. However there was no significant reduction in phytic acid and contents and trace elements.

KEYWORDS

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Asian Journal of Dairy and Food Research

ANTIOXIDANT CONTENTS OF WHOLE GRAINCEREALS, MILLETS AND THEIR MILLED FRACTIONS*

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