Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi — a traditional fermented food

Abstract

Effect of cooking, fermentation, dehulling and the use of utensils on flavonoids (quercitin and pelargonidin) - antioxidants present in pearl millet (Pennisetum typhoideum) rabadi, along with proximate composition and sensory acceptability of the product were studied. Study revealed an increased ash and flavonoids and reduced crude fibre after cooking in all samples, while fermentation enhanced the crude protein and reduced fat and crude fibre after 16 h in fermented-cooked-fermented rabadi prepared in steel and earthen pot and cooked-fermented rabadi in earthen pot. Enhanced flavonoids were observed in all samples after 16 h fermentation. Fermented-cooked-fermented samples were better with high (ρ<0.05) protein in steel pot rabadi and high (ρ<0.001) ash and quercitin (ρ<0.1 in earthen pot rabadi. Major nutrients were unaffected after dehulling except the crude fibre, which decreased and quercitin increased significantly (ρ<0.1). Remarkable rise in quercitin was observed when rabadi was fermented-cooked and fermented in earthen pot. Sensory evaluation showed the acceptance of all samples in the range of liked extremely (fermented-cooked-fermented-steel pot) to liked slightly (fermented-cooked in earthen pot).

Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains

“…Effect of treatments on total free phenolics Reduction of significant level (p<0.05) of total free phenolics was noticed during soaking in tamarind solution + cooking treatment (26-40%) (Table 1). But, in contrast increase in flavonoid content of pearl millet during cooking process was reported by Gupta and Nagar (2010). Soaking in tamarind solution may leads to softening of cell wall tissues under acidic environment, which is usually accompanied by release of bounded phenolic compounds, and hence may be leached or diffused into the soaking/cooking medium.…”

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

“…Fermentation also enhanced the crude protein and reduced fat and crude fiber after 16 h in fermented‐cooked‐fermented rabadi prepared in steel and earthen pots and cooked‐fermented rabadi (a traditional fermented food) in earthen pots. Enhanced flavonoids were also observed in all samples after 16 h of fermentation (Gupta and Nagar ). However, fermentation of finger millet resulted in a smaller or insignificant effect on the in vitro extractability of minerals (Mamiro and others ).…”

An In Silico Approach for the Evaluation of Nutraceutical Properties of Pearl Millet as a Brain Food

“…Good fatty acids like Omega 3 and linolenic acids accounting for 4% of fatty acids boost its nutritive quality [7]. All these qualities of pearl millet make it a good food for treating gastrointestinal disorders, cardiovascular problems, diabetes as well as cancer [5,8]. The strong nutraceutical components of pearl millet contributing for it anti-oxidant and anti-inflammatory properties are pelargonidin, quercetin, tannin (Ester of gallic acid and ellagic acid) and phytic acid [8].…”

“…All these qualities of pearl millet make it a good food for treating gastrointestinal disorders, cardiovascular problems, diabetes as well as cancer [5,8]. The strong nutraceutical components of pearl millet contributing for it anti-oxidant and anti-inflammatory properties are pelargonidin, quercetin, tannin (Ester of gallic acid and ellagic acid) and phytic acid [8]. Various other phenolic compounds are vitexin, glucosylvitexin and glucosylorientin, all these together contribute to combat oxidative stress which is common to the pathology of most of the neurodegenerative diseases [2].…”

“…So, in this study, we hypothesize that pearl millet being a good source of antioxidants can be used for the reason, as it has a large variety of components like pelargonidin, quercetin, tannin, glycosylvitexin, vitexin, glycosylorientin and phytic acid [5]. The presence of anti-inflammatory components of pearl millets such as Omega-3 and linolenic acids enhances its therapeutic potential against NDs like Alzheimer's and multiple sclerosis respectively [8].…”