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Journal: Vegetos- An International Journal of Plant Research

Article DOI :10.5958/2229-4473.2014.00023.8
Year :2014, Volume : 27, Issue :2
First page : (135) Last page : (145)
Print ISSN : 0970-4078. Online ISSN : 2229-4473.


Phenolics, Antioxidant and Pasting Properties of Various Pearl Millet and Finger Millet varieties Varying in Amylose Content

Nishani Srikrishna S, Rudra Shalini Gaur*, Datta S C1, Kaur Charanjit, Sen Sangita

Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi-110012, India
1Division of Soil Science and Agricultural Chemistry, Indian Agricultural Research Institute, New Delhi-110012, India

*Corresponding author E-mail:

Pearl millet and fingermillet are micronutrient rich staple foods for millions in arid regions of Asia and Africa. India being the largest producer of these millets, extruded products based on these can ensure both food and economic security amongst the malnutrition prone areas. Of the total phenols in pearlmillet (720–874 mg GAE/100g), approximately 40% of the phenols were present in the free form. While in fingermillet, total phenols ranged from 326–743.8 mg GAE/100 g, with approximately 48% in the free form. Positive correlations were found between phenols and antioxidant activity of millets through CUPRAC assay (p=0.00) and FRAP assay (p=0.005). The effect of starch composition in terms of amylose level on the pasting properties of four pearl millet varieties and ten fingermillet varieties was analysed and correlated to their X ray diffraction pattern. Amylose content showed a negative correlation to the percentage crystallinity, while it showed positive correlation to the pasting temperature (p< 0.05). X ray diffraction was found to give more accurate correlation to the pasting properties compared to amylose especially for fingermillet varieties. Percentage crystallinity had a negative correlation to the pea viscosity, holding strength, breakdown viscosity, final viscosity and setback from peak. The findings of this study formidate the effect of amylose content in raw material on the cooking attributes flours and shall prove to be a useful tool for industrial product development and design from the pearl millet and fingermillet sources.