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<p>Major millets were assessed for their antioxidant activity and bioaccessibility using multiple assays (DPPH, ABTS, FRAP, ORAC) to formulate an antioxidant-rich instant food blend. Among the heat-moisture treatments applied to improve the instant properties of millets, extrusion was identified as the most effective, enhancing antioxidant activity by 8.15% (DPPH), 5.65% (ABTS), and 1.61% (ORAC) compared to the control. Regression analysis revealed strong functional correlations between polyphenol content and antioxidant activity, with R² values of 0.955 (finger millet), 0.875 (pearl millet), and 0.672 (sorghum). These associations guided the formulation of a multi-millet blend (3:2:1; finger millet: pearl millet: sorghum. The extruded blend exhibited favorable functional properties, including water absorption index (5.82&#xa0;g/g), swelling power (15.89&#xa0;g/g), and rehydration ratio (6.24). The bioaccessibility of the formulated blend was further evaluated by comparing native and digested samples, with RP-HPLC and HRMS analyses confirming improved release and availability of polyphenols after digestion. This work provides a promising foundation for developing millet-based instant foods with enhanced nutritional and potential health benefits.</p> Graphical Abstract <p></p>

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Formulation of an instant multi-millet blend with enhanced antioxidant bioaccessibility

  • 期刊论文

  • 发表日期：

    2026年1月8日

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  • Parinitha A.,
  • Jyothi Lakshmi A.

摘要

Major millets were assessed for their antioxidant activity and bioaccessibility using multiple assays (DPPH, ABTS, FRAP, ORAC) to formulate an antioxidant-rich instant food blend. Among the heat-moisture treatments applied to improve the instant properties of millets, extrusion was identified as the most effective, enhancing antioxidant activity by 8.15% (DPPH), 5.65% (ABTS), and 1.61% (ORAC) compared to the control. Regression analysis revealed strong functional correlations between polyphenol content and antioxidant activity, with R² values of 0.955 (finger millet), 0.875 (pearl millet), and 0.672 (sorghum). These associations guided the formulation of a multi-millet blend (3:2:1; finger millet: pearl millet: sorghum. The extruded blend exhibited favorable functional properties, including water absorption index (5.82 g/g), swelling power (15.89 g/g), and rehydration ratio (6.24). The bioaccessibility of the formulated blend was further evaluated by comparing native and digested samples, with RP-HPLC and HRMS analyses confirming improved release and availability of polyphenols after digestion. This work provides a promising foundation for developing millet-based instant foods with enhanced nutritional and potential health benefits.

Graphical Abstract