Bioactive components of malted millet (Pennisetum glaucum), Soy Residue “okara” and wheat flour and their antioxidant properties

Abstract

This study evaluated bioactive components and antioxidant properties of malted millet, soy residue “okara” and wheat flour. The flour extracts were screened for phenolic content, flavonoid content and total antioxidant capacity using standard methods. The antioxidant activities of the studied flours to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, reduce iron (111) chloride and inhibit lipid peroxidation and nitric oxide (NO) were determined spectrophotometrically and the effective concentration (IC50) of the extract required to inhibit DPPH, lipid peroxidation and nitric oxide radical formation by 50% was obtained using linear regression analysis. Results indicated that okara flour had a significantly (p malted millet flour (34.73mg/100g) > wheat flour (19.02mg/100g). Malted millet flour showed significantly (p okara flour (26.26mg/100g)> wheat flour (21.17mg/100g). In all these assays studied, the reference antioxidant (ascorbic acid) exhibited lowest IC50 values, while among the flour extracts, wheat flour displayed significantly (p