| Cereals |
Total phenols as gallic acid equivalent (mg/100g) |
% DPPH scavenging activity |
Reducing power mg AAE/g |
FRAP mmol of Fe(II) eq/g |
Total carotenoid µg/100g |
Total flavonoid mg QE/g |
Phytic acid |
| Wheat |
144.5±0.29 |
40.16±0.32 |
16.7±0.17 |
2.72±0.41 |
151.16±0.2 |
0.34±0.1 |
201±1.07 |
| Barnyard Millet |
197.3±0.38 |
49.0±0.57 |
64.42±1.73 |
3.60±0.16 |
71.64±1.02 |
0.61±0.1 |
162.2±3.36 |
| Kodo Millet |
240.0±0.40 |
47.1±0.64 |
67.26±1.44 |
3.42±0.26 |
73.14±0.60 |
0.58±0.2 |
174.3±1.95 |
| Finger Millet |
335.0±0.48 |
45.16±0.62 |
66.56±1.38 |
2.92±0.31 |
69.26±1.12 |
0.64±0.2 |
122±1.80 |
| Red Rice |
163.0±0.56 |
61.0±0.59 |
26.42±1.15 |
1.93±0.11 |
146.34±0.52 |
0.74±0.1 |
168.1±1.15 |
|
| Values are mean ± standard deviation |
| Table 3: Total phenols content and FRAP and DPPH % radical scavenging activity of wheat flours and whole grain cereals |
