Nutritional Composition and Health Related Functional Properties of Eleusine coracana (Finger Millet)

Abstract

Nutritional composition, antioxidant activity, alpha amylase inhibitory activity and fermentation ability of Rawana and Oshada FM varieties were measured against Basmati and BG-300 rice varieties. The results showed that both soluble and insoluble dietary fiber (DF) contents were higher (P<0.05) in Rawana and Oshada than Basmati and BG-300. Moreover, soluble and insoluble DF contents of Oshada were higher (P<0.05) than Rawana. Total flavonoid content (TFC) of Rawana was similar to Basmati and BG-300. However, Oshada had the highest TFC. Total phenolic contents (TPC) of both FM varieties were higher (P<0.05) than both rice varieties. Oshada had a higher (P<0.05) TPC than Rawana. Both FM varieties showed a higher (P<0.05) 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavengingactivity than BG-300 and Basmati. Similarly, 2, 2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid(ABTS) scavenging activity was higher (P<0.05) in both FM varieties than Basmati and BG-300. Furthermore, ABTS scavenging activity was higher (P<0.05) in Oshada than Rawana. Alpha amylase inhibitory activity of Rawana and Oshada were higher (P<0.05) than Basmati and BG-300. However, the IC₅₀ values of both FM varieties were greater (P<0.05) than acarbose which is a drug used to treat type II diabetes. The results of the microbial fermentation study revealed that Rawana and Oshada produced a higher amount of hydrogen and carbon dioxide than rice varieties during the incubation at 39 °C with unadapted caecal microflora. Therefore, these results indicate that both FM varieties, particularly Oshada variety has more beneficial nutritional and health related protective effects than Basmati and BG-300 rice varieties in vitro.