A COMPREHENSIVE STUDY OF NUTRITIONAL PROFILE, ANTIOXIDANT ACTIVITY AND PHYTOCHEMICAL PROPERTIES OF INDIGENOUS INDIAN MILLETS.

The goal of the present study was to thoroughly examine the nutritional makeup, antioxidant activity, and various phytochemical contents of several millet flours, including ragi, bajra, kodo, kangni, and jowar. These millet types are increasingly being recognized as potential sources of functional and nutraceutical ingredients. The research started with the collection of selected millet grains, which were washed, soaked overnight, dried in the sun, and then ground into flour. The nutritional makeup of these millet flours was analyzed using standard AOAC methods. The antioxidant activity was assessed using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity at five different concentrations, and the 50% inhibitory concentration (IC50) was determined using linear regression. The study outcomes showed considerable variations in the nutritional and phytochemical properties of various millet flours. Specifically, kangni millet flour exhibited the highest protein content at 13.56±0.05 grams per 100 grams, while ragi millet flour was found to be the top source of calcium, amounting to 576.19±0.032 milligrams per 100 grams. Furthermore, ragi (38.20±0.85 milligrams per 100 grams) and bajra (15.34±0.47 milligrams per 100 grams) millet flours displayed significantly higher iron content compared to the other millets that were examined. In terms of its antioxidant properties, jowar millet flour demonstrated the greatest ability to scavenge DPPH radicals, followed by ragi, bajra, kodo and kangni. The total phenolic content (TPC), which is a measure of the antioxidant potential, was highest in jowar millet flour (19.70±0.60 mg gallic acid equivalents (GAE)/100g), while kodo millet flour had the highest total flavonoid content (29±0.54 mg quercetin equivalents (QE)/100g). According to the study, millet flours are excellent sources of essential nutrients and possess abundant antioxidant properties with good radical scavenging activity. The researchers recommended using these millet flours in the development of functional foods, which can contribute to a healthier lifestyle and potentially help prevent or treat various degenerative diseases. [ABSTRACT FROM AUTHOR]