Evaluation Of Antioxidants In Little Millet(Panicumsumatrense) Muffins

Abstract

Little millet (Panicumsumatrense) can be identified as Kutki or Samai in India. It has wide range of  health benefits and is rich in carbohydrates , proteins ,dietary fibers, antioxidants and minerals. The purpose of the study is to utilize little millet flour along with whole wheat flour for the production of muffins and to  highlight the antioxidant properties and shelf life of little millet muffins. Soaking of little millets grains for about 25-30 minutes and was done as a pretreatment.

The result of anti -nutritional analysis showed that controlled sample of muffins ( whole wheat muffins) have Tannin Content (0.0061 %) and Phytates (3.46mg\100gm).

The result of phyto chemical analysis showed that muffins produced from little millet flour have DPPH activity (82.57%),Total Flavonoid Content(1.7 mg QE\gm), Total Phenolic Content (120 mg GAE\gm), Tannin Content (0.0085%) and Phytates (0.00856%).

The result of sensory evaluation for overall acceptability that carried out for little millet muffins revealed that the acceptance of panelists for this product overall acceptability. It concludes that the little millet muffins is recommended as an healthy and better option for breakfast and dessert.