Sensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis

Abstract

Introduction: Value addition of millet is an important strategy to improve its utilization and the method of processing determines the quality characteristics of the value added products. Utilization of millets in food formulations is increasing worldwide, since they are rich sources of phytochemicals and dietary fiber which offer several health benefits. Objective: Thus in the present study, an attempt was made to develop roasted and pressure cooked barnyard millet flour incorporated chapatti at different levels and its consumer acceptability to evaluate the total polyphenol content and in vitro antioxidant activity. Materials and methods: Roasted and pressure cooked barnyard millet flour incorporated chapattis were developed at four different levels i.e., 10%, 30%, 50% and 100% millet flour to wheat flour. Sensory evaluation was done for all the developed products using 9 point hedonic scale. For the best variation, the total polyphenol content was estimated using folic ciocalteau method and the in vitro antioxidant activity were evaluated on the basis of measuring Ferric reducing ability power (FRAP) and scavenging activity for DPPH radicals by methanolic extracts. Results: Roasted and pressure cooked barnyard millet flour incorporation in the preparation of chapatti at 10 per cent level was acceptable. The total polyphenol content of best variation (10%) of roasted and pressure cooked barnyard millet flour incorporated chapatti was 6.12 mg/g and 5.38 mg/g respectively. The DPPH radical scavenging activity and Ferric reducing ability power (FRAP) of the same was found to be 59% and 13.42 mg/g and 53% and 11.57 mg/g respectively. The standard chapatti prepared with wheat flour was found to have 4.02 mg/g of polyphenol content, 47% of DPPH radical scavenging activity and 9.84 mg/g of Ferric reducing ability power. Conclusion: Thus the present study concludes that roasting and pressure cooking enhances the polyphenol content of barnyard millet grains which might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage due to its high polyphenol content and antioxidant activity.