Impact of γ-irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger millet

Abstract

In the present study, the finger millet grains were subjected to c-irradiation at four different dosage levels: 2, 5, 10, and 15 kGy. Effect of c-irradiation on the proximate composition, pasting properties, lipoxygenase activity, and antioxidant properties of finger millet flour was evaluated. Moisture, protein, fat, ash, and carbohydrate content of native flour was 12.96, 6.85, 2.73, 1.57, and 73.69 g/100 g, respectively. According to the results of proximate analysis, c-irradiation significantly (p \ 0.05) reduced the moisture contents and increased protein contents; however, the fat content of the irradiated flour was equal to or lower than that of the native flour. Pasting properties of the finger millet flour was reduced with the c-irradiation. Compared with the native flour, lipoxygenase activity and malondialdehyde content decreased and radical scavenging activity, catalase, and superoxide dismutase activities increased in the irradiated flour with increasing c-irradiation doses. Finally, the present study suggested that the c-irradiation process improved the antioxidant enzymes and physicochemical characteristics; which could be helpful in formulating tailored made food products.

Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage

“…In accordance with the present results, previous studies have demonstrated a decreased trend for moisture, fiber, and fat contents in dehusked foxtail and finger millets (Ma et al., 2019; Reddy & Viswanath, 2019). The decrease in moisture content might be related to the radiolysis of water and hydration capacity of protein fractions induced by heat and γ‐irradiation treatments (Reddy & Viswanath, 2019). However, protein, ash, and carbohydrate contents were increased with heat and γ‐irradiation treatments before and after a storage period.…”

“…However, protein, ash, and carbohydrate contents were increased with heat and γ‐irradiation treatments before and after a storage period. Increased protein, ash, and carbohydrates in the millet samples corroborate the earlier findings reported by Reddy and Viswanath (2019). This might be due to the dissociation of complex proteins into simples, which were having high extractability (Bhat et al., 2009; Chung & Liu, 2010), while increased carbohydrates due to breakdown of complex molecules that causes amplification of starches (Bhat et al., 2009).…”

Processing induced changes on coarse cereals (majorly millets) derived antioxidant compounds - a review

“…Gamma irradiated (2, 5, 10, and 15 kGy) finger millets showed a considerable increase in free radical scavenging potential as compared to untreated millet samples, as measured by DPPH radical scavenging activity (DPPH-RSA) test. The increased level of DPPH RSA was attributed to the presence of polyphenols and tannins [85]. Similarly, gamma irradiated pearl, proso, finger, and kodo millets (exposed at 2.5 kGy) demonstrated a significant increase in their total phenolic contents as reported by (Wani et al, 2021) [86].…”

Sustainable postharvest processing methods for millets: A review on its value‐added products

“…Studies have shown the effect of gamma radiations on physiochemical properties of millets. Reddy and Viswanath (2019) has investigated that exposure of γ-irradiations on millet flour decrease the moisture, increase the antioxidant activity, thereby improved the shelf life of flour. Mahmoud et al (2015) observed a decrease in phytic acid and tannins in pearl millet on exposure of γ-irradiation in a dose dependent manner.…”