Effect of Processing Methods on Antioxidant Availability in Wheat, Rice and Bajra Flours

Bajra is one of the major crops that is able to grow on dry land. It forms an integral component of winter season diet, chiefly of low-income group people as compared to urban population. It is important to put in perspective the general social-economic impact that nutritionally and biologically important mixed and alternate sources of food can have. A comparative account of available antioxidants (before and after processing treatments) from daily dietary sources such as wheat, rice and bajra is presented in this investigation to emphasize focused utilization and promotion of mixed diet trends. The preliminary studies conducted in our lab suggest that the nature of antioxidants in bajra (before and after processing) and their scope for exploitation as adjuvant in urban diet are more promising than only relying on rice and wheat (before and after processing) as staple source of food for the growing population. Bajra is very cheaper than rice and wheat and can have considerable impact on economy as well as health of the society thereby decreasing the load and demand on rice and wheat production. Bajra-based diets can reduce the risk of development of several pathological conditions like arthritis, diabetes, atherosclerosis, ageing, inflammation, cardiovascular diseases, etc., thereby acting as natural source of neutraceuticals as well