American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(6), 234-241
DOI: 10.12691/ajfst-7-6-11
Open AccessArticle

The Effects of Germination and Roasting on Nutraceutical and Antioxidant Properties of Jirani Variety of Millet

Oluwatoyin Oluwole1, W. M.A.D. Binosha Fernando2, Keiron Audain3, Olufemi Fasanmade4, Oluwatosin Ijabadeniyi5, Kolawole Falade6, Adjei Maame Yaakwaah7 and Vijay Jayasena8,

1Department of Food Technology, Federal Institute of Industrial Research Oshodi, Lagos Nigeria

2School of Medical and Health Sciences, Edith Cowan University, Australia

3Department of Food Science and Nutrition, University of Zambia, Zambia

4Department of Internal Medicine, Lagos University Teaching Hospital, Idi-Araba, Lagos, Nigeria

5Department of Food and Biotechnology, Durban University of Technology, Durban, South Africa

6Department of Food Technology, University of Ibadan, Nigeria

7Department of Food science and Nutrition, University of Ghana, Legon, Ghana

8School of Science and Health, Western Sydney University, Australia

Pub. Date: October 25, 2019

Cite this paper:
Oluwatoyin Oluwole, W. M.A.D. Binosha Fernando, Keiron Audain, Olufemi Fasanmade, Oluwatosin Ijabadeniyi, Kolawole Falade, Adjei Maame Yaakwaah and Vijay Jayasena. The Effects of Germination and Roasting on Nutraceutical and Antioxidant Properties of Jirani Variety of Millet. American Journal of Food Science and Technology. 2019; 7(6):234-241. doi: 10.12691/ajfst-7-6-11

Abstract

The objective of this study was to determine the effects of processing variables (germination time, roasting temperature and time) on the phytonutrients and antioxidants activity of millet. The germination time employed in this study ranged from 24 - 72 h, roasting temperature ranged from 112.5 -120.0°C and the roasting time ranged from 15 - 21 min based on an earlier preliminary study. All samples exhibited antioxidant properties and these properties were dose dependent. Positive correlations were obtained between the antioxidant activity of the samples and the content of the phytochemicals. Both germination and roasting time had an effect on the total antioxidant capacity of the germinated millet product. There was an interactive effect between the germination time and roasting time on the total antioxidant capacity and DPPH scavenging property. A negative interactive effect of germination time and roasting temperature as well as roasting temperature and roasting time on the total antioxidant capacity and DPPH values were observed. The germinated and roasted millet products showed the total antioxidant capacity of 39.30 - 66.01 mg/100g, DPPH value of 68.26 - 79.65 µg/ml and reducing power values of 0.353 - 0.441 µg/ml. The results demonstrated that germinated and roasted millet could be useful as an ingredient for functional food. The optimum conditions for processing millet into a functional food ingredient are germination time of 68.97 h, roasting temperature of 114.79°C and roasting time of 15.00 min, resulting at roasted millet product that possess 54.644 mg/100g of total antioxidant capacity, 72.152 µg/ml of DPPH value and 0.376µg/ml of reducing power values.

Keywords:
millet phytonutrient germinate optimize antioxidant capacity reducing power DPPH

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