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Nutrients, phytochemicals and antioxidant activity in whole and dehulled nutri-cereal based multigrain extruded snacks

International Journal of Chemical Studies · 2018 · Vol. 6(6) · pp. 765–769

RV Mahati Sri Lalitha✉TV HymavathiK Uma DeviT. 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

Food composition and properties GABA and Rice Research Food Science and Nutritional StudiesFood scienceFoxtailChemistryWheat flourAntioxidantMoistureWhole wheatAgronomyBiologyBiochemistry

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In-vitro digestibility of protein, starch and in-vitro availability of minerals (iron and zinc) in whole and dehulled nutri-cereal based multigrain extruded snacks

Journal of Pharmacognosy and Phytochemistry · 2018 · 0 citations

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