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- W2182486985 abstract "Effect of alkaline cooking on proximate, phenolics and antioxidant activities of foxtail millet was investigated. Grains were cooked at 95°C for 30 minutes with different concentrations of alkaline solution (0.25, 0.5, 0.75, 1 % Calcium oxide). During alkaline cooking of foxtail millet, the fat content reduced maximum by 22.5 %; while protein, ash and carbohydrate content increased by a maximum of 41.2, 27.4 and 5.9% respectively. Alkaline cooking of foxtail millet showed reduction of free, bound and total polyphenols by 51.2, 22.3 and 36.6 % respectively. Total flavonoids and flavonol content also significantly (p<0.05) reduced during alkaline cooking. Anti-oxidant properties estimated by ABTS, DPPH radical scavenging activity and total anti-oxidant activity of foxtail millet showed significantly (p<0.05) low activity due to alkaline cooking. The results are useful to produce alkaline cooked foxtail millet flour which can be used as raw material for healthy food formulations." @default.
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- W2182486985 date "2015-01-01" @default.
- W2182486985 modified "2023-09-27" @default.
- W2182486985 title "Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica)" @default.
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