Revista de tecnología y procesamiento de alimentos

Abstracto

Effect of Germination on Anti-oxidant Activity, Total Phenols, Flavonoids and Anti-nutritional Content of Finger Millet Flour

Abioye VF, Ogunlakin GO and Taiwo G

Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of millet foods include hypocholesterolemic, hypoglycemic and antiulcerative properties associated with reduced cancer, cardiovascular diseases, and others. High amounts of anti nutrients in finger millet make the micronutrients less bio-accessible which could be reduced by processing such as germination. Therefore, this study evaluated the effects of germination on anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content of finger millet flour. Finger millet seeds were presoaked (9 h), germinated at room temperature, and the samples collected at 0 h, 12 h, 24 h, 48 h, 72 h, and 96 h. The germinated sample and ungerminated samples (control) were dried and milled into flour for further analyzes. The flour samples were analyzed for anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content. Total phenolic and tannin content decreased significantly (p<0.05) in from 38.46% to 42.63% and 33.33% to 61.66%, respectively while flavonoid and anti-oxidant activity increased significantly (p<0.05) from 26.66% to 33.33% and 48.30% to 51.13%, respectively. There were reductions in the anti-nutritional contents of the finger millet flour with increase in the days of germination. This study revealed that germination could enhance the anti-oxidant activity of finger millet and reduce the anti-nutritional contents, hence increase its potential as a functional food.