Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

Lingyan Zhang,Fei Han,Zhansheng Ding,Jieying Li,Liuping Fan

doi:10.1155/2017/8372854

Lingyan Zhang, Fei Han + Show 3 more

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https://doi.org/10.1155/2017/8372854

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Abstract

The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P< 0.05). The retention rate of TPC of steamed millet ranged from 47% to 55% and cooked millet ranged from 55% to 79%. Additionally, the mean cinnamic acid content of cooked millet was 1.29 times as much as steamed millet. The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.

Highlights

Foxtail millet (Setaria itatica), a member of the Poaceae grass family, is one of the world’s oldest crops and is a valuable source of human food in Africa and Asia
Most papers have reported the nutritional composition of millet without processing [5, 6] and some papers focused on the effects of dehulling or milling on the nutrients or antioxidant activity of millet [7,8,9,10,11,12]
The free phenolic contents (FPC), bound phenolic contents (BPC), and total phenolic contents (TPC) of the 6 cultivars of foxtail millet with different treatment were shown in Figure 1, which have significant difference (P < 0.05)

Summary

Introduction

Foxtail millet (Setaria itatica), a member of the Poaceae grass family, is one of the world’s oldest crops and is a valuable source of human food in Africa and Asia. Foxtail millet originates in the Yellow River Basin country, the main producing areas in China, accounting for 80% of world production [1]. India is the second largest producing areas of foxtail millet, accounting for 10% of world production. The foxtail millet mainly in arid and semiarid regions in the north is one of the major food crops in northern China [2]. Singh and Srivastava [5] reported that the nutritional composition including minerals and antinutritional factors of finger millet (Africa) and the variety “VL-204” was found to be exceptionally rich in iron and very low in antinutritional factor phytate content

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