Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)

Table 2 Total phenolic, total flavonoid and proanthocyanidins contents of finger millet flour, and food subjected to different processing conditions

	Native	Roasted	Parboiled	Parboiled- roasted
Total phenolic content (μmol ferulic acid equiv/g dry matter)
Flour	24.71^a1 ± 1.14	27.93^a2 ± 0.84	23.67^a1 ± 1.42	24.21^a1 ± 2.40
Basic porridge	17.66^b1 ± 0.40	21.58^b2 ± 0.31	12.64^b3 ± 0.40	18.25^b1 ± 0.60
Porridge added garlic	25.01^a1 ± 0.71	28.63^a2 ± 0.21	17.01^c3 ± 0.52	20.44^c4 ± 1.28
Porridge added cinnamon	21.31^a1 ± 1.21	24.06^b2 ± 1.70	18.03^c2 ± 1.38	24.86^a2 ± 1.04
Pittu	13.69^c1 ± 0.50	na	14.88^d1 ± 0.40	na
Total flavonoid content (μmol catechin equiv/g dry matter)
Flour	9.63^a1 ± 0.17	11.25^a2 ± 0.08	7.92^a3 ± 0.20	8.14^a3 ± 0.12
Basic porridge	3.36^b1 ± 0.23	5.40^b2 ± 0.07	1.02^b3 ± 0.21	2.25^b4 ± 0.19
Porridge added garlic	3.88^b1 ± 0.10	5.47^b2 ± 0.10	2.83^c3 ± 0.05	5.52^c2 ± 0.28
Porridge added cinnamon	2.98^c1 ± 0.05	4.36^c2 ± 0.08	1.02^b3 ± 0.08	4.30^d2 ± 0.25
Pittu	5.01^d1 ± 0.17	na	4.20^d2 ± 0.16	na
Proanthocyanidin content (μmol catechin equiv/g dry matter)
Flour	7.82^a1 ± 0.33	4.43^a2 ± 0.51	9.52^a3 ± 0.19	8.35^a4 ± 0.20
Basic porridge	6.13^b1 ± 0.43	1.82^b2 ± 0.23	2.10^b2 ± 0.43	1.98^b2 ± 0.21
Porridge added garlic	6.43^c1 ± 0.50	3.47^c2 ± 0.39	2.88^b3 ± 0.64	2.74^c3 ± 0.19
Porridge added cinnamon	4.57^d1 ± 0.38	2.03^d2 ± 0.51	3.86^c3 ± 0.98	3.03^c3 ± 0.24
Pittu	9.60^e1 ± 0.20	na	11.18^d2 ± 0.39	na

Means in each raw having the same superscript number are not significantly (p > 0.05) different. In individual assays, means in each column having the same superscript letter are not significantly (p > 0.05) different. Na not available

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