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Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica)

Raja Rajeswari, J. and Manisha, Guha and Jayadeep, A. and Sathyendra Rao, B. V. (2015) Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica). World Applied Sciences Journal, 33 (1). pp. 146-152.

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Abstract

Effect of alkaline cooking on proximate, phenolics and antioxidant activities of foxtail millet was investigated. Grains were cooked at 95°C for 30 minutes with different concentrations of alkaline solution (0.25, 0.5, 0.75, 1 % Calcium oxide). During alkaline cooking of foxtail millet, the fat content reduced maximum by 22.5 %; while protein, ash and carbohydrate content increased by a maximum of 41.2, 27.4 and 5.9% respectively. Alkaline cooking of foxtail millet showed reduction of free, bound and total polyphenols by 51.2, 22.3 and 36.6 % respectively. Total flavonoids and flavonol content also significantly (p<0.05) reduced during alkaline cooking. Anti-oxidant properties estimated by ABTS, DPPH radical scavenging activity and total anti-oxidant activity of foxtail millet showed significantly (p<0.05) low activity due to alkaline cooking. The results are useful to produce alkaline cooked foxtail millet flour which can be used as raw material for healthy food formulations.

Item Type: Article
Uncontrolled Keywords: Foxtail millet Alkaline cooking Antioxidant activity Polyphenols Flavonoids
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 10 Antioxidant Property
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Nov 2016 07:43
Last Modified: 07 Nov 2016 07:43
URI: http://ir.cftri.com/id/eprint/12394

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