Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum).

Finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) were evaluated for polyphenolic
content and their bioaccessibility. Total polyphenols of native finger millet was 10.2 mg/g which reduced
by 50% after sprouting or pressure-cooking, while 12–19% reduction was seen after open-pan boiling.
Total flavonoids of the grain reduced drastically on sprouting, pressure-cooking or open-pan boiling. Concentration
of phenolic acids generally increased during sprouting and roasting of finger millet. Pressure
cooking, open-pan boiling and microwave-heating reduced the bioaccessible polyphenols by 30–35%,
while the same was increased by 67% by sprouting. Significant reduction of total polyphenols was
observed in pressure-cooked, open-pan boiled and microwave-heated pearl millet. Concentration of sinapic
and salicylic acids were highest phenolic acids of pearl millet. Total polyphenols reduced during
sprouting and pressure-cooking. There was a 20% increase in the bioaccessible polyphenols after sprouting
of pearl millet. Thus, sprouting and roasting provided more bioaccessible phenolics from these two
common millets studied.