Radhai Sri, S and Sindhu, S (2019) Antioxidant activity and Total Phenolic Content of Millet flour. International Journal of Management, Technology And Engineering, IX (V). pp. 1975-1980. ISSN 2249-7455

[thumbnail of 2019-Dr. Radhai Sri S- Antioxidant activity and Total Phenolic Content of Millet flour.pdf] Text
2019-Dr. Radhai Sri S- Antioxidant activity and Total Phenolic Content of Millet flour.pdf - Published Version
Download (895kB)

Abstract

This study explored the antioxidant activity and total phenolic content of individual
millet flour and the composite millet flour using the selected millets like sorghum, pearl
and foxtail. The millet grains were procured cleaned, roasted at 80 – 90°C and made into
flour using hammer mill and sieved. Composite millet flour was prepared by mixing equal
quantities of the millet flour. The individual millet flour and the composite millet flour
were assessed for its Total Phenolic Content (TPC) and antioxidant activity - DPPH Free
Radical Scavenging method. The results of the study revealed that the antioxidant activity
of the millet flour ranged from 3.68 to 4.23 % whereas Total Phenolic content ranged
from 1.2 to 1.28 μmol FAE/g. Foxtail millet exhibited highest antioxidant activity and
total phenolic content among selected the flour. The study also proved that there exist a
direct proportional relationalship between TPC and antioxidant activity of the flour.

Item Type: Article
Uncontrolled Keywords: antioxidant activity, millet, composite flour, DPPH, TPC
Divisions: PSG College of Arts and Science > Department of Clinical Nutrition & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 01 Dec 2022 09:26
Last Modified: 01 Dec 2022 09:26
URI: http://ir.psgcas.ac.in/id/eprint/1650

Actions (login required)

View Item
View Item
Altmetric