Table 4.

Effect of different extraction or processing methods on phytochemical contents of Finger millet

Extraction or processing methods	Effect on phytochemical content	References
Acidic methanol extraction (1% HCl-method) at different pH and temperature	Polyphenol content was independent of temperature Total phenolic content decreased from 6.4% to 2.5% at pH 3 and pH 10 respectively	Chethan and Malleshi (2007)
Ultrasonication (UA) and enzyme pretreatment in the utrasonication (EUA	Twofold increase in phenolic content 1.3-fold increase in flavonoids 1.2-fold increase in tannins by EUA with xylanase (XUA)	Balasubramaniam et al. (2019)
Use of 80% methanol	The total phenolic content of brown and reddish varieties was ~ 302 mg FAE/100 g DW and ~ 292 mg FAE /100 g DW which is higher than the total phenolic content of white variety i.e. ~ 172 mg FAE/100 g	Xiang et al. (2018)
Pressure cooking, open-pan boiling, and microwave-heating and sprouting	Bioaccessibility of polyphenols reduced by 30–35% by pressure cooking, open-pan boiling, and microwave-heating while sprouting increased the bioaccessibility of polyphenols by 67%	Hithamani and Srinivasan (2014)

FAE ferulic acid equivalent, DW dry weight