International Journal of Food Science and Nutrition

Authors
Giridhar Goudar, Sathisha GJ

Abstract
Millet grains were subjected to extrusion and flaking, analyzed for the nutrient components and phenolic compounds. The present study was focused on the evaluation of retention of chemical constituents in millet grains after processing i.e., extrusion and flaking. The millet grains viz., little, proso and barnyard millet were selected for the study, they were dehusked, extruded and then subjected for flaking. They were analyzed for the nutrient components (protein, fat, fibre, minerals) and phenolic compounds. Evaluation for total phenolic content (TPC) was done by Folin-Ciocalteu method and total flavonoid content (TFC) by aluminium chloride colourimetric method. Results revealed that extrusion and flaking had a significant reduction on the chemical constituents. Variation was also observed for TPC and TFC after the processing of grains.