ICAR Research Data Repository for Knowledge Management
Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica)
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12394/
http://dx.doi.org/10.5829/idosi.wasj.2015.33.01.8 |
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| Title |
Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica) |
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| Creator |
Raja Rajeswari, J.
Manisha, Guha Jayadeep, A. Sathyendra Rao, B. V. |
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| Subject |
10 Antioxidant Property
05 Ragi (Finger Millet) 03 Cooking-Recipes |
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| Description |
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 |
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| Date |
2015
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/12394/1/World%20Applied%20Sciences%20Journal%2033%20%281%29%20146-152%2C%202015.pdf
Raja Rajeswari, J. and Manisha, Guha and Jayadeep, A. and Sathyendra Rao, B. V. (2015) Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica). World Applied Sciences Journal, 33 (1). pp. 146-152. |
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