Natural Antioxidants in Edible Flours of Selected Small Millets

Abstract

Investigations were carried out on the natural antioxidants in edible flours of small millets. Total carotenoids content varied from 78–366 μg/100 g in the millet varieties with an average of 199 + 77, 78 + 19, 173 + 25, and 366 + 104 μg/100 g in finger, little, foxtail, and proso millets respectively. Analysis of carotenoids by HPLC for the presence of β-carotene showed its absence in the millets. HPLC analysis of vitamin E indicated a higher proportion of γ−and α-tocopherols; however, it showed lower levels of tocotrienols in the millets. Total tocopherol content in finger and proso millet varieties were higher (3.6–4.0 mg/100 g) than in foxtail and little millet varieties (∼1.3 mg/100 g). Total antioxidant capacity in finger, little, foxtail and proso millets were 15.3 + 3.5, 4.7 + 1.8, 5.0 + 0.09, and 5.1 + 1.0 mM TE/g, respectively. From these studies it could be concluded that edible flours of small millets are good source of endogenous antioxidants.