Phytonutrient and antioxidant Activity of Nixtamalized Brown top Millet Flour fortified with Nelumbo nucifera flower powder

Abstract

Nelumbo nucifera Gaertn (Nymphaeaceae), a perennial aquatic plant, has been used as a medicinal herb in China and India. It has been recorded in the most famous medicinal book in China for more than 400 years. Different part of plant (leaves, seeds, flower, and rhizome) can be used in traditional system of medicine. The pharmacological studies have shown that N. nucifera possesses various notable pharmacological activities like anti-ischemic, antioxidant, anticancer, antiviral, antiobesity, lipolytic, hypocholestemic, antipyretic, hepatoprotective, hypoglycaemic, antidiarrhoeal, antifungal, antibacterial, antinflammatory and diuretic activities.  The objectives of the current work was to study the physiochemical properties of Nixtamalized Brown top Millet flour enriched with Nelumbo nucifera at 2,6,8 and 10%. Proximate analysis, thermal, viscosity, textural and acceptability analysis were done. It was found that the Nelumbo a new sierra is rich in protein phytochemicals, antioxidants, phenolic compounds and that inductive rated coupled plasma mass spectrometry analysis showed the presence of important minerals. The overall the results revealed that the tested cooking ingredients were effective reducing the target mycotoxins. The ANOVA analysis revealed that the treatment of calcium concentrations and the length of boiling time, influence of water content, ash, protein, fat, calcium content of nixtamal fortified Nelumbo nucifera Brown top Millet masa. In this study water content was 11.26 to 12.54%, ash content 1.28 to 1.39% fat content 3.39 to 3.48 %, protein content 8.27 to 9.32 %, calcium 10.08 to 10.62 % antioxidants and phenolic compounds were done in this process. The present work gives a concise idea regarding the physiochemical properties of Nixtamalized Brown top Millet flour enriched with Nelumbo nucifera.