Effect of germination and fermentation on the antioxidant activity of millet koozh prepared using sorghum bicolour (Monech. L), pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracana)
Author(s): Rajeswari Anand
Abstract: Millet Koozh is a product of double fermentation of millet and rice caused by a mixture of micro flora involving lactic acid bacteria and yeast.
Objective: This study was undertaken to evaluate the antioxidant activity of the koozh prepared using Red and white varieties of sorghum (L.Moench), pearl millet (Pennisetum glaucum) and Finger millet (Eleusine coracana). Antioxidant activity of any compound of interest is widely evaluated by its radical scavenging activity.
Method: The DPPH assay was used to study the radical scavenging activity of Millet Koozh prepared using varying combinations of processing methods such as germination and fermentation.
Results: It was observed that all the millet koozh samples exhibited good antioxidant activity of above 65 percent. The non- germinated and fermented millet koozh exhibited the highest antioxidant activity score of 83.65 percent followed by the non-germinated & non-fermented koozh (81.05 percent). But the lowest antioxidant activity was exhibited by the germinated and fermented millet koozh.
Conclusion: This study found that using non-germinated millets in the preparation of fermented millet koozh results in maximum antioxidant activity. Whereas using germinated millets in the preparation of fermented millet koozh brought about a reduction in the antioxidant activity.