Vol. 6, Issue 6 (2018)
Nutrients, phytochemicals and antioxidant activity in whole and dehulled nutri-cereal based multigrain extruded snacks
Author(s): RV Mahati Sri Lalitha, TV Hymavathi, K Uma Devi and T Pradeepa Robert
Abstract: The extrudates were prepared from the multigrain flour mixture either whole grain flour (WGF) or dehulled grain flour (DGF) comprising of 15% of sweet potato flour, 30% cereal and pulse flour (Bengal gram+ defatted soya bean flour + rice in equal proportion) and 55% of millet flour (Pearl millet+ Foxtail millet + Ragi in equal proportion). It was found that there was no significant difference between WGF/WGE and DGF/DGE in moisture and ash (P>0.05). Significantly higher protein (15.31g/100g), dietary fibre (12.5g/100g), Iron (28.70 mg/100g), zinc (6.60mg/100g), higher phenolics (65.8mg/100g), phytates (326.25 g/100g) were found in WGE compared to DGE. While DGE has higher soluble fibre content than that of WGE. The antioxidant activity measured by radical scavenging activity exhibited significantly (P<0.05) higher activity in WGE (70.15) than DGE. Thus, utilizing whole grains for extruded products was found to be beneficial in terms of higher nutritional content; more dietary fibre, phenolics and antioxidant activity in whole multi-millet based extruded product. Due to these characteristics, whole grain extrudates can be a potential snack for the health-conscious population suffering from lifestyle diseases and dehulled grain-based extrudates for supplementary nutrition programmes.
Pages: 765-769 | 381 Views 55 Downloads
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How to cite this article:
RV Mahati Sri Lalitha, TV Hymavathi, K Uma Devi, T Pradeepa Robert. Nutrients, phytochemicals and antioxidant activity in whole and dehulled nutri-cereal based multigrain extruded snacks. Int J Chem Stud 2018;6(6):765-769.
