Abstract
The present study was undertaken to formulate and evaluate a nutritionally enriched sprouted millet atta intended for dietary management of diabetes. The formulated atta was analyzed for proximate composition, mineral content, bioactive compounds and antioxidant enzyme activities and compared with wheat, rice and ragi flours. The results showed that sprouted millet atta had the lowest carbohydrate content (61.4 ± 0.4%) and the highest protein (16.4 ± 0.10%), crude fiber (8.5 ± 0.47%), and ash content (3.4 ± 0.2%). It also exhibited superior mineral composition, with calcium (1500.2 ± 0.4 ppm), iron (80.0 ± 0.3 ppm) and zinc (135.0 ± 0.6 ppm) being significantly higher than those of the reference flours. The total phenolic (722.8 ± 0.84 mg GAE/100 g) and total flavonoid (200.3 ± 0.27 mg QE/100 g) contents were also markedly higher. Furthermore, sprouted millet atta showed greater antioxidant enzyme activities, including superoxide dismutase, catalase, peroxidase and polyphenol oxidase, indicating enhanced antioxidant potential.
The findings demonstrate that sprouted millet atta is a nutrient-rich functional food with improved nutritional quality, antioxidant properties, and micronutrient content. Its lower carbohydrate content and higher fiber, protein, and antioxidant levels make it a promising dietary intervention for diabetic individuals and for promoting overall health.
Keywords: Proximate composition; Antioxidant enzyme activity; Bioactive compounds; Functional food; Diabetes management
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