Processing induced changes on coarse cereals (majorly millets) derived antioxidant compounds - a review

Authors

  • Dipesh Aggarwal Department of Food Technology, Lady Irwin College, University of Delhi, New Delhi-110001, India
  • Aastha Bhardwaj Department of Food Technology, School of Interdisciplinary Sciences and Technology, Jamia Hamdard, New Delhi-110062, India
  • Anupreet Kaur Sobti Department of Foods and Nutrition, Government Home Science College, Chandigarh-160011, Affiliated to Panjab University, Chandigarh, India
  • Sana Fatma DDU Kaushal Kendra, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, Uttar Pradesh- 231001, India
  • Nitya Sharma Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110016, India
  • Vasudha Bansal Department of Foods and Nutrition, Government Home Science College, Chandigarh-160011, Affiliated to Panjab University, Chandigarh, India

DOI:

https://doi.org/10.31989/ffs.v2i8.938

Abstract

Coarse cereals also known as nutricereals contain several bioactive components that provide many health-promoting and disease-preventing properties. This paper presents a review of the effect of processing on the various antioxidant compounds present in coarse cereals. Polyphenols, phenolic compounds, flavonoids, tannins, avenanthramides, vitamins, and phytoestrogens are the major categories that contribute to the antioxidant properties of coarse cereals. As per the literature, processing technologies like fermentation, boiling, malting, hydrolysis, soaking and germination, heat treatment, microwaving and extrusion, etc, have a significant effect on these antioxidant compounds present in coarse cereals. Coarse cereals and their processed products could be of potential benefit to human health, but extensive research is required to optimize the dietary recommendation for realizing these health benefits.

Keywords: Millets; flavonoids; polyphenols, processing techniques

Downloads

Published

2022-08-19

Issue

Vol. 2 No. 8 (2022): August 2022

Section

Review Articles

License

Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.