Cereal Chem 68:180-183   |  VIEW ARTICLE

Effect of Processing on Flavonoids in Millet (Pennisetum americanum) Flour.

J. O. Akinbala. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Pigments of pearl millet flour had maximum absorbance at 355 nm. The absorbance and C-glycosylflavanol content varied among 17 millet varieties. Absorbance was 0.72 and 0.91 mg/100 g, and C-glycosylvitexin equivalent was 76.6 and 275.7 mg/100 g for Ghana 16152 and Ancateurs samples, respectively. Increasing levels of decortication from 0 to 50% progressively reduced both absorbance and flavanol concentration, but rates differed among samples. Cooking also reduced the absorbance and flavanol content of flour more than did steeping in acid or sour milk.