Table 4.
Phytochemicals content of sorghum and pearl millet flours.
| Samples | TPC (mg GAE/g DE) |
TFC (mg CE/g DE) |
TDC (mg/g DE) |
TCC (mg/100 g DE) |
Phytates (mg/100 g DW) |
|---|---|---|---|---|---|
| Sorghum Varieties | |||||
| white | 22.48 ± 0.75 a | 7.14 ± 0.34 a | 1.60 ± 0.03 a | 0.99 ± 0.10 a | 330.44 ± 19.59 a |
| yellow-pale | 33.96 ± 0.80 b | 5.18 ± 0.64 b | 1.04 ± 0.05 b | 0.94 ± 0.02 a | 391.00 ± 18.95 b |
| yellow | 21.91 ± 0.93 a | 19.97 ± 0.52 c | 1.20 ± 0.02 b | 0.74 ± 0.02 b | 389.91 ± 24.57 b |
| red | 82.22 ± 3.29 c | 23.82 ± 1.27 d | 9.06 ± 0.32 c | 0.66 ± 0.03 c | 223.33 ± 12.24 c |
| Pearl Millet Varieties | |||||
| gawane | 17.36 ± 0.44 a | 9.23 ± 0.10 e | 0.74 ± 0.01 d | 0.52 ± 0.03 d | 384.93 ± 18.28 b |
| mouri | 19.15 ± 0.56 a | 8.85 ± 0.06 e | 1.01 ± 0.05 b | 0.53 ± 0.01 d | 273.60 ± 15.54 d |
TPC: Total Polyphenols Content; TFC: Total Flavonoids Content; TDC: Total 3-Deoxyanthocyanidin Content; TCC: Total Carotenoids Content; GAE: Gallic Acid Equivalent; CE: Catechin Equivalent; DW: dry weight of flour; DE: dry weight of extract; Mean values in the same column with different superscript letters are significantly different (p < 0.05).