Please use this identifier to cite or link to this item:
Title: Digestibility, total phenolic content and antioxidant activity of pearl millet (Pennisetum glaucum ) as affected by combination (malting and extrusion) processing
Authors: Obilana, Anthony O 
Odhav, Barthi 
Taylor, John 
Keywords: Pearl millet;Phenolic content;Antioxidant activity;Combination processing
Issue Date: 2010
Publisher: SAAFoST
Abstract: In this experiment, a new ready-to-eat meal was developed with pearl millet (Pennisetum glaucum), using malting and extrusion processing alone and in combination. Samples included raw pearl millet, extruded raw pearl millet, extruded malted pearl millet and extruded (50% raw + 50% malted) pearl millet. The effects of the processes on the digestibility, total phenolic contents (by Folin-Coicalteau) and antioxidant activity (by oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC) and ferric ion reducing antioxidant power (FRAP)), physical properties (expansion ratio (ER), water absorption index (WAI) and water solubility index (WSI)), were assessed and statistically analysed using one-way ANOVA. The processes had a significant effect (p ≤ 0.05) on ER, WAI, and WSI; protein and starch digestibility as well as antioxidant activity (FRAP), but not on total phenolic content and antioxidant activity (TEAC and ORAC).
Appears in Collections:Appsc - Conference Posters

Files in This Item:
File Description SizeFormat 
Obilana_Anthony_Odhav_Barthi_Taylor_John Poster AO_pptConference Poster3.46 MBMicrosoft PowerpointView/Open
Show full item record

Page view(s)

Last Week
Last month
checked on Feb 9, 2021


checked on Feb 9, 2021

Google ScholarTM


This item is licensed under a Creative Commons License Creative Commons