Natural Antioxidants in Edible Flours of Selected Small Millets

Investigations were carried out on the natural antioxidants in edible flours of small millets. Total carotenoids content varied from 78–366 μg/100 g in the millet varieties with an average of 199 + 77, 78 + 19, 173 + 25, and 366 + 104 μg/100 g in finger, little, foxtail, and proso millets respectively. Analysis of carotenoids by HPLC for the presence of β-carotene showed its absence in the millets. HPLC analysis of vitamin E indicated a higher proportion of γ?and α-tocopherols; however, it showed lower levels of tocotrienols in the millets. Total tocopherol content in finger and proso millet varieties were higher (3.6–4.0 mg/100 g) than in foxtail and little millet varieties (～1.3 mg/100 g). Total antioxidant capacity in finger, little, foxtail and proso millets were 15.3 + 3.5, 4.7 + 1.8, 5.0 + 0.09, and 5.1 + 1.0 mM TE/g, respectively. From these studies it could be concluded that edible flours of small millets are good source of endogenous antioxidants.