TABLE 2.

Effect of various processing methods on bio-accessible content of finger millet polyphenols and flavonoids.

Processing method	Polyphenol (mg/g GAE)	Bio-accessible polyphenol (mg/g GAE)	Bio-accessibility (%)	Flavonoid (mg/g CE)	Bio-accessible flavonoid (mg/g CE)	Bio-accessibility (%)
Native	10.2 ± 0.21	2.65 ± 0.21	25.5	5.54 ± 0.40	1.09 ± 0.08	19.7
Sprouting/germination	6.78 ± 1.04*	2.49 ± 0.11	36.8	3.33 ± 0.32*	0.81 ± 0.14*	24.3
Roasting	11.9 ± 0.67*	2.46 ± 0.16	20.7	4.92 ± 0.19	1.14 ± 0.11	23.2
Pressure cooking	5.95 ± 0.65*	1.84 ± 0.12*	30.9	1.78 ± 0.19*	0.89 ± 0.13*	50.3

GAE, gallic acid equivalent; CE, catechin equivalence. *Significantly different (P < 0.05) from native (14).