Abstract
Wild barnyard grass grains were ground to flour and subjected to irradiation doses of 0, 2.5 and 5 kGy. The flour was studied for physicochemical, functional and antioxidant properties. Moisture, protein, fat and ash in untreated sample were 10.0 g/100 g, 11.09 g/100 g, 1.96 g/100 g and 0.75 g/100 g. Physicochemical properties of samples varied significantly (p < 0.05) upon irradiation as compared to unirradiated flour. Results revealed increase in solubility index (0.04?0.09 g/g) and light transmittance (1.79?2.92%) with decrease in swelling index (3.23?2.72 g/g) and syneresis (57.10?56.09 g/100 g) of flours upon irradiation. Pasting properties were found to decrease with irradiation. Functional properties like oil absorption capacity (4.90?5.15 g/g) and emulsion capacity (1.31?4.66%) increased significantly (p < 0.05) with irradiation. DPPH inhibition of treated flour increased from 1.68% to 14.67% at 5 kGy dose. Similarly, TPC and inhibition of lipid peroxidation of treated samples increased from 0.41 to 0.85 mg GAE/g and 32.9?43.81%, respectively.