Abstract
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.
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