Table 4.

Antioxidant activity of koozh prepared from finger millet grains

Particulars	Total phenol (mg/g of flour)	Total flavonoid (mg/g of flour)	Free radical scavenging activity (%)
Germinated & fermented koozh	0.57 ± 0.5	0.13 ± 0.08	20.85 ± 2.2$
Germinated & non-fermented koozh	0.43 ± 0.02	0.11 ± 0.02	18.6 ± 1.1@
Non-germinated & fermented koozh	0.46 ± 0.03	0.26 ± 0.3	24.6 ± 1.2#$
Non-germinated & non-fermented koozh	0.22 ± 0.01	0.14 ± 0.03	15.65 ± 1.3*@

^*represents significant difference at P ≤ 0.05 Germinated & fermented koozh

^#represents significant difference at P ≤ 0.05 Germinated & non-fermented koozh

^@represents significant difference at P ≤ 0.05 Non-germinated & fermented koozh

^$represents significant difference at P ≤ 0.05 Non-germinated & non-fermented koozh