Abstract
Whole and dehulled flours of millet cultivars Ashana and Dembi were stored for 30 and 60 days before and after radiation and/or cooking. Phytic acid and polyphenols contents were assayed for all treatments. The results revealed that the storage period was found to have no effect on phytate and polyphenols contents. Moreover, dehulling of the grains reduced more than 50% of phytate and polyphenols of both cultivars. Cooking of the raw whole and dehulled flour significantly (
P≤0.05) reduced phytate and polyphenols contents for both cultivars. Radiation process alone had no effect on phytate and polyphenols contents but when followed by cooking significantly (
P≤0.05) reduced the level of such antinutrients for the whole and dehulled flour of both cultivars. Dehulling alone significantly (
P≤0.05) decreased Ca and P content but slightly decreased Fe content. Radiation alone or in combination with cooking was found to have slight effect on minerals content of the whole and dehulled raw flour for both cultivars. Cooking alone or in combination with radiation of whole or dehulled raw flour significantly (
P≤0.05) improved the extractable Ca but had no significant (
P≤0.05) effect on extractable P and Fe for both cultivars.