Determination of the polyphenol and antioxidant activity of different types and forms of millet

Abstract

The demand for functional foods has recently increased, partly due to the growing evidence of several grains and their positive effect on health(1). Millet is one of such functional grains known for significant health benefits that are attributed to its high content of polyphenols, antioxidants and dietary fibre(2). Foods such as millet may exert their effect by improving insulin sensitivity and reducing the glycaemic response due in part to a high antioxidant and polyphenol content. Therefore, millet consumption may help to prevent or reduce the risk of developing Type 2 diabetes. The aim of this study was to determine and compare the antioxidant activity and polyphenol content of different types of millet grains (pearl millet, finger millet, foxtail millet, common millet, little millet, barnyard millet, kodo millet) in different forms (seeds, flour and flakes). The total polyphenol content of the millet products was measured using the Folin-Ciocalteu method (FCR)(3). Antioxidant activity was measured using the ferric ion-reducing antioxidant power (FRAP) method(4).