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Chemical Composition Antioxidant Content and Activity of Little millet Landraces

KrishiKosh

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Title Chemical Composition Antioxidant Content and Activity of Little millet Landraces
 
Creator Nazneen G. Kundgol
 
Contributor Kasturiba B.
 
Subject Food Science and Nutrition
 
Description A study was carried out to analyze the chemical composition antioxidant
content and activity of little millet landraces. Totally 92 little millet landraces were
procured from the farmers of different districts of Karnataka i.e., Dharwad, Haveri
and Chitradurga, grown in the year 2007-09. Based on locality moisture, fat and ash
varied significantly, where as for protein and fiber no significant difference was
found. The moisture content among the landraces vaied from 4.37 to 5.73 percent.
The protein content ranged from 7.24 to 7.81 percent. Fat content was highest in
millets collected from Jekinkatti (4.78%) and least was observed in Shishunal
(2.93%). Ash content varied from 1.52 to 4.87 per cent. The -tocopherol content of
little millet landraces varied significantly among the millet samples and values ranged
between 1.75 to 5.43 mg/100g. Polyphenol content varied significantly among the
decorticated grains and in bran. Bran contained higher amount of polyphenol
compared to decorticated grains.In the whole grains, the zinc, copper, manganese and
iron contents ranged from 0.24 to 0.50 mg/100g, 0.24 to 0.58 mg/100g, 0.08 to 0.16
mg/100g and 1.28 to 3.05 mg/100g respectively. There was no difference found in
zinc, copper, manganese and iron contents based on locality,colour,size and shape.
There was no significant difference found for antioxidant activity in bran but in
decorticated grain and whole millet grain significant difference was observed.
Numerically there was no difference found in antioxidant activity based on
locality,colour,size and shape.Bran contained highest antioxidant activity compared to
decorticated grain and whole millet grain.Antioxidant activity in little millet based
products ranged from 17.77 to 34.08 per cent. Sports food mix had highest antioxidant
activity (34.08%) followed by flakes (21.68%) and least was observed in cookies
(17.77%)
 
Date 2016-11-21T17:11:21Z
2016-11-21T17:11:21Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/86779
 
Format application/pdf
 
Publisher UAS, Dharwad