A Comparison of Physico-Chemical Properties, Total Phenolic Content and Antioxidant Activity of Whole Grain Flours

Abstract

Whole grains are a source of several functional ingredients and their consumption is essential for a healthy lifestyle. Some food grains still remain underutilized despite their rich nutritional profile. Whole flours of QPM (quality protein maize; commercially available mixture) and selected locally developed varieties of oat (OL 9) and soybean (SL 525) were studied for their proximate composition, crude fibre and dietary fibre composition and compared with whole wheat (PBW 621) flour. Soyflour had significantly (p≤0.05) higher protein, fat and ash contents than other grains. Amongst cereals, oats and QPM were found to have significantly (p≤0.05) higher fat and crude fibre than whole wheat flour. In terms of dietary fibre composition, NDF (neutral detergent fibre) was significantly higher in whole wheat than oats and QPM. Study revealed that soyflour had highest total phenolic contents and anti-oxidant activity (DPPH inhibition) among the crops studied. Anti-oxidant activity for QPM flour was significantly higher (p≤0.05) than whole wheat flour. This signified their superior nutritional quality and suitability for functional food use.