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20121
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Subject: Food Technology × Author: Nazneen G. Kundgol ×
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    ThesisItemOpen Access
    Chemical Composition Antioxidant Content and Activity of Little millet Landraces
    (UAS, Dharwad, 2012) Nazneen G. Kundgol; Kasturiba B.
    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%)