Antioxidant property of finger millet (Eleusine coracana L.)

Abstract

The search for novel high quality but cheap source of antioxidant property along with micronutrient rich source has been attaining popularity in developing countries for meeting the challenges micronutrient deficiency on one side and prevention and control of non communicable diseases through diet on the other side. Finger millet is one of the grains gaining popularity in this aspect. Hence, the present study was undertaken to find the antioxidant property of finger millet in terms of their tannin and polyphenols content. Finger millet germplasm along with KOPN-330, MR-6 and RAU-8 varieties were selected for the study. Further molar ratio of phytic acid to iron was assessed in selected lines along with varieties. Results showed the mean values for polyphenol as 156.34 mg GAE/100 g and tannin as 99.26 mg TAE/100 g.The molar ratio for phytic acid to iron in selected samples was in the range of 16.18 to 20.01 indicating the lower absorption of iron from finger millet where molar ratio of phytic acid to iron is preferred to be less than 10:1 for higher iron absorption.