Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)

Abstract Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains subjected to a number thermal treatments this could affect the contents bioactivities compounds. The aim present study was determine finger millet flour foods, namely porridges Pittu several such as roasting, parboiling, parboiled roasting open boiling steaming foods prepared using flour. effect addition spices on content boiled determined. Antioxidant extracts obtained from were studied for their total phenolic, flavonoids proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, activity in β -carotene/linoleate emulsion. roasted had higher (TPC) than counterparts ranged 21.58 28.63 µmol ferulic acid equivalents/g dry matter. All food preparations exhibited effective inhibition radicals, activity, emulsion degree depended processing conditions adopted preparations. Foods showed lower general those open-boiled counterparts. spices, garlic cinnamon improved porridges. knowledge generated may help exploit use functional ingredient promote health wellness. Graphical abstract