Impact of germination on the nutritional, antioxidant and antinutrient characteristics of selected minor millet flours
Shreeja Kulla, T. V. Hymavathi, B. Anila Kumari, R. Geetha Reddy, Ch. V. Durga Rani
Abstract
The present study was conducted to evaluate the effect of germination on nutritional, antinutritiona l, total phenolic content, total flavonoid content and antioxidant activity (DPPH radical scavenging activity) in barnyard, foxtail and little millet flours. Grains were germinated for 24 h after soaking for 12 h, dried, milled and used for the analysis. Nutritional composition of millet flours was analyzed using AOAC methods. Antinutritional and antioxidant properties were measured in terms of oxalates, tannins, total phenolic contents and total flavonoid contents. Antioxidant activity was done using DPPH radical scavenging activity at six different concentrations and 50% inhibitory concentration was drawn from the linear regression. Germination of millets has decreased energy value and oxalate content, and increased crude fiber, tannins, total phenolic compounds and total flavonoid compounds. It also increased DPPH radical scavenging activity of millet flours. As germinated millet flours are rich source of antioxidant properties with good radical scavenging activity could be recommended to develop functional foods for the treatment of various degenerative diseases.