Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total flavonoid content (TFC) of sorghum and millet flours, influenced with different levels of nitrogen. The TPC of flours varied between 38.45 and 375.80 mg GAE/100g of the selected cereal flours. The TFC ranged from 106.26 to 117.93 mg CE/100g in sorghum and millet flours.
If the inline PDF is not rendering correctly, you can download the PDF file here.
 S. Alka Y. Neelam S. Shruti Evaluation of in vitro antioxidant profile of selected cereals. International Journal of Pharma and Bio Sciences 4. (2013) 659–667.
 A. E. M. MR. Afify H. S. E. Beltagi S. M. A. E. Salam A. A. Omran Biochemical changes in phenols flavonoids tannins vitamin E β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine (2012) 203–209.
 E. K. Arendt E. Zannini Cereal grains for the food and beverage industries. Millet. Woodhead Publishing Limited (2013) 312–350.
 L. M. Cardoso T. A. Monzini S. S. Pinheiro H. M. Pinheiro-Sant’Ana H. S. D. Martino A. V. B. Moreira Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry 152. (2014) 210–217.
 D. Chandra S. Chandra A. K. Pallavi Sharma Review of finger millet (Eleusine coracana (L.) Gaertn): A power house of health-benefiting nutrients. Food Science and Human Wellness (2016) 149–155.
 A. Chandrashekar K. V. Satyanarayana Disease and pest resistance in grains of sorghum and millets. Journal of Cereal Science (2006) 287–304.
 R. Devisetti S. N. Yadahally S. Bhattacharya Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality. LWT – Food Science and Technology 59. (2014) 889–895.
 D. O. Kim S. W. Jeong C. Y. Lee Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81. (2003) 321–326.
 A. Meda C. E. Lamien M. Romito J. Millogo O. G. Nacoulma Determination of the total phenolic flavonoid and proline contents in Burkina Fasan honey as well as their radical scavenging activity. Food Chemistry 91. (2005) 571–577.
 V. S. Nambiar J. J. Dhaduk N. Sareen T. Shahu R. Desai Potential functional implications of pearl millet (Pennisetum glaucum) in health and disease. Journal of Applied Pharmaceutical Science (2011) 62–67.
 V. S. Nambiar N. Sareen M. Daniel E. B. Gallego Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications. Functional Foods in Health and Disease 2. (2012) 251–264.
 B. A. Osuntogun S. A. Adewusi J. O. Ogundiwin C. C. Nwasike Effect of cultivar steeping and malting on tannin total polyphenol and cyanide content of Nigerian sorghum. Cereal Chemistry 66. (1989) 87–89.
 P. M. Pradeep Y. N. Sreerama Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia. Food Chemistry 169. (2015) 455–463.
 F. O. Sade Proximate Antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). Journal of Food Technology 7. (2009) 92–97.
 A. S. M. Saleh Q. Zhang J. Chen Q. Shen Millet grains: nutritional quality processing and potential health benefits. Comprehensive Reviews in Food Science and Food Safety 12. (2013) 281–295.
 F. Shahidi P. Ambigaipalan Phenolics and polyphenolics in foods beverages and spices: Antioxidant activity and health effects – A review. Journal of Functional Foods 18. (2015) 820–897.
 S. Sharma D. C. Saxena C. S. Riar Analysing the effect of germination on phenolics dietary fibres minerals and γ-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae). Food Bioscience 13. (2016) 60–68.
 S. Shobana N. G. Malleshi Preparation and functional properties of decorticated finger millet (Eleusine coracana). Journal of Food Engineering 79. (2007) 529–538.
 P. Stratil B. Klejdus V. Kubáň Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 71. (2007) 1741–1751.
 J. Sváb Biometriai módszerek a kutatásban. Mezőgazdasági Kiadó Budapest (1981).
 R. Upadhyay A. Jha S. P. Singh A. Kumar M. Singh Appropriate solvents for extracting total phenolics flavonoids and ascorbic acid from different kinds of millets. Association of Food Scientists & Technologists 52. (2015) 472–478.