Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi - a traditional fermented food.

Effect of cooking, fermentation, dehulling and the use of utensils on flavonoids (quercitin and pelargonidin) - antioxidants present in pearl millet (Pennisetum typhoideum) rabadi, along with proximate composition and sensory acceptability of the product were studied. Study revealed an increased ash and flavonoids and reduced crude fibre after cooking in all samples, while fermentation enhanced the crude protein and reduced fat and crude fibre after 16 h in fermented-cooked-fermented rabadi prepared in steel and earthen pot and cooked-fermented rabadi in earthen pot. Enhanced flavonoids were observed in all samples after 16 h fermentation. Fermented-cooked-fermented samples were better with high (ρ<0.05) protein in steel pot rabadi and high (ρ<0.001) ash and quercitin (ρ<0.1 in earthen pot rabadi. Major nutrients were unaffected after dehulling except the crude fibre, which decreased and quercitin increased significantly (ρ<0.1). Remarkable rise in quercitin was observed when rabadi was fermented-cooked and fermented in earthen pot. Sensory evaluation showed the acceptance of all samples in the range of liked extremely (fermented-cooked-fermented-steel pot) to liked slightly (fermented-cooked in earthen pot).