A comprehensive analysis on nutritional composition, functional properties, antioxidant and enzyme inhibitory potential of selected minor millet grains

Abstract

Minor millets regarded as storehouse of proteins, dietary fibres, minerals, vitamins, fatty acids and phytochemicals have nutrigenomic role in human health. Determination of such components is an essential approach to choose highly efficient millet grains. Hence, this study has estimated and compared the mineral composition, proximates, functional properties, phytochemical and in vitro pharmacological properties of the seed grains of Setaria italica (Foxtail millet), Echinochloa frumentacea (Barnyard millet), Paspalum scrobiculatum (Kodo millet), and Panicum sumatrense (Little millet) cultivated in Kolli hills of Tamil Nadu, India. Mineral analysis revealed the presence of calcium, copper, magnesium, manganese, iron, phosphorus, potassium, and zinc. Occurrence of high content of protein, carbohydrate and vitamin E were also ascertained. The proximate composition (moisture, ash, crude lipid, and crude fibre) and functional features (water and oil absorbing capacity, bulk density, foaming and emulsifying property) of these millet flours have demonstrated their potential in food product formulation, particularly weaning foods. Total phenolic content was ranged between 53.28±0.71 and 110.42 ± 1.42 mg GAE g−1 of dried extract; and total flavonoid content was in the range of 23.80±1.09 to 65.1 ± 1.23 mg QE g−1 of dried extract in the studied millets. Significant free radical scavenging and enzyme inhibition activity was observed in P. sumatrense (IC50 of 128.92±1.18 µg mL−1 in DPPH assay), E. frumentacea (IC50 of 120.89±1.46 µg mL−1 in ABTS assay and 126.52±0.78 µg mL−1 in tyrosinase inhibition assay), S. italica (IC50 of 119.94±1.40 µg mL−1 in SO radical scavenging assay) and P. scrobiculatum (IC50 of 101.59±1.27 µg mL−1 in α-amylase enzyme inhibition assay and 94.63±0.78 µg mL−1 in α-glucosidase enzyme inhibition assay). The findings highlight the nutraceutical ability of these minor millets which can be employed as a valuable ingredient in food product preparation.