Malting Process Effects on Antioxidant Activity of Finger Millet and Amaranth Grains

Sara Najdi Hejazi, Valerie Orsat


Finger millet (Eleusine coracana) and amaranth (Amaranthus caudatus) are two nutritious and gluten-free grains with high contents of phenolic compounds. Phenols are known as the main source of antioxidants, with numerous health benefits. Being rich in phenol makes these grains good choices for the functional food industry. In this study, the effects of malting/germination factors, duration and temperature, on the phenolic content and antioxidant activities of these grains are thoroughly investigated and optimized. Based on a central composite design, the grains were germinated for 24, 36, and 48 hrs at 22, 26, and 30. Both temperature and duration factors are found to be significantly influential on the monitored quantities. While malting of amaranth grains for 48 hrs at 26 increased the total phenol content four times, in case of millet, a 25% reduction was observed. Linear correlations between the included phenol content and antioxidant activity in terms of DPPH and ABTS scavenging activities were observed.


Amaranth; finger millet; malting/germination process; phenol content; ABTS; DPPH; colorimetric properties

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Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail:

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