Nutrient, phytonutrient and antioxidant potential of selected underutilized nutri-cereal brans

Although cereal brans are gripping the functional food market due to their health promoting components, minor millet brans obtained as a prime by-product of millet processing remain underutilized and understudied. Bran has a short shelf life and requires stabilization before its industrial application. Hence, the present study was conducted to stabilize selected minor millet brans viz. kodo, proso, barnyard and foxtail coupled with estimation of their functional, nutritional, antioxidant and phytonutrient profile. It was evident that stabilization significantly controlled the rise in FFA (free fatty acid) and moisture during 15 days storage, with microwave heating (900 W at 2.5 min) effectively maintaining FFA within permissible limits. Stabilized bran exhibited good water (197.76–265.47 ml/100 g) and oil (162.62–258.18 g/100 g) absorption capacity. Protein, fat, ash, and dietary fibre (DF) content of selected brans ranged from 5.68 to 13.04%, 5.28 to 9.87%, 6.90 to 12.15% and 34.39 to 61.52%, respectively. Amongst all, kodo bran had significantly higher DF (61.52%), total phenols (449.27 mg GAE/100 g), flavonoids (22.37 µg RE/g) and phytic acid (630 mg/100 g), accounting for its highest antioxidant capacity. Mineral composition of brans suggested that foxtail millet was high in iron (65.58 mg/100 g) and calcium (94.63 mg/100 g), while proso millet in zinc (5.59 mg/100 g) and potassium (630.83 mg/100 g). However, sodium (18.08 mg/100 g) content was highest in barnyard bran. Thus, the present study highlights potent application of selected brans as a promising functional ingredient in food formulations and processing industry, especially where fiber rich nutri-dense products are desired and the isolated compounds can be used in nutraceutical industry.