Processing induced changes on coarse cereals (majorly millets) derived antioxidant compounds - a review

Abstract

Coarse cereals also known as nutricereals contain several bioactive components that provide many health-promoting and disease-preventing properties. This paper presents a review of the effect of processing on the various antioxidant compounds present in coarse cereals. Polyphenols, phenolic compounds, flavonoids, tannins, avenanthramides, vitamins, and phytoestrogens are the major categories that contribute to the antioxidant properties of coarse cereals. As per the literature, processing technologies like fermentation, boiling, malting, hydrolysis, soaking and germination, heat treatment, microwaving and extrusion, etc, have a significant effect on these antioxidant compounds present in coarse cereals. Coarse cereals and their processed products could be of potential benefit to human health, but extensive research is required to optimize the dietary recommendation for realizing these health benefits.Keywords: Millets; flavonoids; polyphenols, processing techniques