Antioxidant activity, mineral content and dietary fiber of grains

DOI: 10.18805/ajdfr.DR-1421    | Article Id: DR-1421 | Page : 81-84
Citation :- Antioxidant activity, mineral content and dietary fiber of grains.Asian Journal of Dairy and Food Research.2019.(38):81-84
Neha Rana and Saroj Dahiya neha28rana@gmail.com
Address : Department of Foods and Nutrition, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125 004, Haryana, India
Submitted Date : 31-12-2018
Accepted Date : 16-04-2019


The aim of this investigation was to evaluate the antioxidant activity, mineral content and dietary fiber of unprocessed and processed pearl millet, sorghum and mung bean grains. The methanolic extracts of different grains flours were analyzed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. The samples were also evaluated for dietary fiber, mineral content and available mineral. The results indicated that the highest amount of total, soluble and insoluble dietary fibre content was present in mung bean. Maximum iron and zinc content was observed in unprocessed pearl millet whereas mung bean had highest amount of calcium content.  Processing of grains improve the availability of minerals. Germinated mung bean showed DPPH free radical scavenging activity and total phenolic content. 


Antioxidant activity Available mineral Dietary fiber Mineral content.


  1. Abdalla, A.A., Ahmed, I.A. and El-Tinay, A.H. (2010). Influence of traditional processing on minerals HCl-extractability of pearl millet. J. Agri. Biological Sci.6 (4): 530-534.
  2. Anu, Sehgal,S .;Kwatra, A. (2006). Nutritional evaluation of pearl millet based sponge cake. J. Food Sci. Technol. 43: 312–313.
  3. Anwar, F., Latif, S., Przybylski, R., Sultana, B. and Ashraf, M. (2007). Chemical composition and antioxidant activity of seeds of different cultivars of mung bean. J. Clin. Invest.117:2486-2495.
  4. Chavan J K and Kachare D P. (1994). Effects of seed treatment on lipolytic deterioration of pearl millet flour during storage. Journal of Food Science and Technology 31: 80–1.
  5. Furda, I. (1981). Simultaneous analysis of soluble and insoluble dietary fiber. In James W.P.T., and Theander O., The Analysis of Dietary Fibre in Food. (Eds.) Marcel Dekker, New York. 163-172.
  6. Grewal, A. and Jood, S. (2009). Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods. Brit. Food J. 3: 235-242.
  7. Hatano, T., Edomatsu, R., Hiramatsu, M., Mori, K., Fujjta, Y., Yasuhara, T. and Okuda, T. (1989).Effect of the interaction of tanins with co-existing substance VI. Effect of tannins and related polyphenols on superoxide anion redicaland on 1,1-diphenyl-2-    picrylhydrazyl radical. Chem. Pharma, Bull. 37: 2016-2021.
  8. Khan, A.R., Slan, S., Ali, S., Bibi, S. and Khalil, I.A. (2007). Dietary fibre profile of food legumes. Sarhad J. Agric. 23: 320-327.
  9. Kim, D. K., Jeong, S. C., Garinstech, S. and Chon, S. U. (2012). Total polyphenols, antioxidant and antiproliferative activities of different extract in mung bean seeds and sprouts. Plant Foods Hum. Nutr. 67: 71-75.
  10. Kim, H. and Zemel, M.B. (1986). In vitro estimation of potential bioavailability of calcium for sea mustard milk and spinach under stimulate normal and reduce gastric condition. J. Food Sci.51: 957-963.
  11. Lindsey, W.L. and Norwell, M.A. (1969). A new DPTA-TEA Soil test for zinc and iron. Agron. Abst. 61: 84-89.
  12. Paul, T., Mozumder, N. H. M. R., Sayed, M. A. and Akhtaruzzaman, M. (2011). Proximate composition, mineral contents and determination of protease activity from green gram. Bangladesh Res. Pubs. J. 5: 207-213.
  13. Rao, B.S.N. and Parbhavati, T. (1978). An in vitro method of predicting the bioavailability of iron from food. Am. J. Clin. Nuti. 31: 169.
  14. Serrano, J. Goni, I. and Saura-Calixto, F. (2007). Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Res Int. 40: 15–21.
  15. Singleton, V. L. and Rossi, J.A. (1965). Calorimetry of total phenols with phosphomolybdic- phasphotungstic acid reagents. Am. J. Enology Viticulture. 16: 144-158.

Global Footprints