Journal of Food Processing & Technology

Ogunlakin GO

Publications

• Research Article
  Effect of Germination on Anti-oxidant Activity, Total Phenols, Flavonoids and Anti-nutritional Content of Finger Millet Flour
  Author(s): Abioye VF, Ogunlakin GO and Taiwo GAbioye VF, Ogunlakin GO and Taiwo G
  
  Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of millet foods include hypocholesterolemic, hypoglycemic and antiulcerative properties associated with reduced cancer, cardiovascular diseases, and others. High amounts of anti nutrients in finger millet make the micronutrients less bio-accessible which could be reduced by processing such as germination. Therefore, this study evaluated the effects of germination on anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content of finger millet flour. Finger millet seeds were presoaked (9 h), germinated at room temperature, and the samples collected at 0 h, 12 h, 24 h, 48 h, 72 h, and 96 h. The germinated sample and ungerminated samples (c.. View More»
  DOI: 10.4172/2157-7110.1000719

  Abstract PDF