Bioactive components of malted millet (Pennisetum glaucum), Soy Residue “okara” and wheat flour and their antioxidant properties

Figures & data

Figure 1. Antioxidant components of functional flours

SYF- Okara flour, MMF-Malted millet flour, WHF-Wheat flour, TAC-Total Antioxidant CapacityBars represent means ± standard deviation of three replications.

Table 1. Reducing power of okara, malted millet and wheat flour extracts which was estimated by potassium ferricyanide method

Ferric concentration (µg/ml)
Sample	20	40	60	80	100
SYF	0.13 ± 0.00^c	0.20 ± 0.00^b	0.22 ± 0.01^b	0.23 ± 0.00^c	0.28 ± 0.00^b
MMF	0.18 ± 0.00^a	0.19 ± 0.00^b	0.20 ± 0.00^c	0.22 ± 0.00^c	0.25 ± 0.00^c
WHF	0.15 ± 0.00^b	0.17 ± 0.00^c	0.20 ± 0.00^c	0.24 ± 0.00^b	0.28 ± 0.00^b
ASCORBIC ACID	0.14 ± 0.01^b	0.34 ± 0.00^a	0.41 ± 0.00^a	0.54 ± 0.00^a	0.63 ± 0.00^a

Values are means of duplicate determination ± SD. Means in the same column with different superscripts differed significantly (p < 0.05).

SYF- Okara flour, MMF-Malted millet flour, WHF-Wheat flour

Figure 2. Scavenging of DPPH radical by the Methanolic extracts of okara, malted millet and wheat flour

Bars represent means ± standard deviation of duplicate replications. Different superscripts (a, b, c) on each bars are significantly (P ≤ 0.05) different.SYF- Okara flour, MMF-Malted millet flour, WHF-Wheat flour.

Figure 3. Scavenging of Lipid Peroxidation by Methanolic extracts of okara, malted millet and wheat flour

Bars represent means ± standard deviation of duplicate determinations. Different superscripts (a, b, c) on each bar are significantly (P ≤ 0.05) different.SYF- Okara flour, MMF-Malted millet flour, WHF-Wheat flour.

Figure 4. Scavenging of Nitric oxide by Methanolic extracts of selected okara, malted millet, and wheat flour

Bars represent means ± standard deviation of duplicate determinations. Different superscripts (a, b, c) on each bar are significantly (P ≤ 0.05) different.SYF- Okara flour, MMF-Malted millet flour, WHF-Wheat flour.

Table 2. IC₅₀ (Effective concentration) of okara, malted millet and wheat flour extracts in different antioxidant assays

		Antioxidant activity (IC50) in (µg/ml)
Sample	DPPH assay	Lipid peroxidation	Nitric Oxide assay
SYF	58.27^a±0.22	54.90^a± 0.36	71.40^a±0.34
MMF	54.31^b±0.27	50.19^b±0.50	62.60^b±0.43
WHF	51.26^c±0.24	54.71^a±0.42	61.35^b±0.28
GALLIC/ASCORBIC ACID	46.78^d±0.23	45.75^c± 0.42	51.66^c±0.36

SYF- Okara flour, MMF-Malted millet flour, WHF-Wheat flour

Values are means of duplicate determination ± SD. Means in the same column with different superscripts differed significantly (p < 0.05).