Starch

Resistant starch

Biology

Amylase

Finger millet

Biochemistry

Food science

Chlorogenic acid

Agronomy

Antioxidant

Enzyme

Ferulic acid

Flavonoid

Tannin

Chemistry

Phytic acid

Food Chemistry Advances

Millet varieties were analyzed for nutritional, antinutritional, mineral and phenolic profiles. Inhibition potential of phenolic acids for enzyme inhibition activity was estimated, alongside starch digestibility of millet grains was evaluated. Finger millet was found to have high contents of Ca, Fe, Zn, Mn and Cu minerals. Proso and pearl millet had high protein content, whereas kodo and foxtail millet contained more dietary fiber. Phytic acid was comparatively higher in kodo millet, whereas oxalic acid and total tannin content was abundant in finger millet. Total phenolic content and total flavonoid content in bound phenolic fractions were comparatively higher than the free phenolic fractions and total anthocyanin content was found highest in finger millet followed by kodo and pearl millet. The millet varieties showed optimum antioxidant potential studied through different assay methods. Ferulic acid was predominantly found among all the millets in bound fraction of phenolic extract. Furthermore, phenolic acids were used to investigate different docking techniques with α-amylase, α-glucosidase, and leptin receptor enzymes. Docking studies revealed, chlorogenic acid had a high docking score and a high binding affinity against α-amylase, α-glucosidase, and leptin receptor enzymes.

Phenolic, nutritional and molecular interaction study among different millet varieties