Effect of Natural Fermentation on Antioxidant Activity of Pearl Millet (Pennisetum glaucum)

This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutritional factors of pearl millet using a second order central composite design. Results: The cofficient of determination, R2 values for Total reducing sugar, iron content, antioxidant activity and tannin content was greater than 0.900. Statistical analysis showed that sugar, iron content, antioxidant activity and tannin content varied significantly (p
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research