Studies on Antioxidants Content of Cooked and Enriched Foods of North Karnataka

Whole grain cereals are being recognized for nutritional and unique processing qualities. The present investigation was undertaken to study antioxidant contents (polyphenol, phytic acid and trace minerals) of selected whole grain cereals, cooked and enriched foods. The results revealed that, cooking of regional staple foods significantly reduced the polyphenol content as compared to whole grains and ranged between 54.30 to 324.33 mg/100 g. Enrichment of traditional staple foods with natural food ingredients have enhanced the antioxidant contents and the values ranged from 54.30 to 324.33 mg/100 g (polyphenol), 1.49 to 3.90 g/100g (phytic acid), the zinc, copper and manganese contents ranged from 0.26 to 0.74 mg/100 g, 0.26 to 0.65 mg/100 g and 0.44 to 1.08mg/100 g, respectively. Per cent acceptability of staple foods ranged between 48.40 to 78.40 per cent. Thus, Enrichment food not only enhances the antioxidant contents but also improves the aesthetic quality of food and also provides psychological satisfaction and nutritional benefits.