TEFF MILLET: NUTRITIONAL, PHYTOCHEMICAL AND ANTIOXIDANT POTENTIAL

Teff millet is progressively gaining importance worldwide due to its recognition as gluten-free food. Interestingly, its attractive nutritional profile and additional functions related to maintaining health play an important role in its identification as a nutraceutical food. The present study was conducted to analyze the nutritional, phytochemical, and antioxidant properties of teff millet. Moisture, ash, fat, fiber, protein, and carbohydrate were analyzed in this study. Minerals like calcium, iron, phosphorus, and zinc were also estimated. Result on proximate analysis showed moisture (10.5 g / 100 g), ash (2.2 g / 100 g), fat (0.5g/ 100 g), fibre (2.8 g / 100 g), protein (10.9 g / 100 g) and carbohydrate (73.1 g / 100 g) respectively. Result on mineral composition showed Calcium (168.1 mg /100 g), iron (13.1 mg / 100 g), phosphorus (420.2 mg / 100 g) and zinc (4.5 mg / 100 g) were also found in teff millet. The presence of different macro as well as micronutrients was recorded in teff millet. Phytochemical analysis indicated the presence of flavonoids, saponins, tannin, glycosides, and steroids. The study showed that teff millet has high antioxidant activity such as DPPH. Therefore, it can be beneficial for celiac disease, hypertension, anemia, diabetes, and cancer condition. The development of food products incorporated by teff millet as a nutraceutical food can improve health and prevent different disease and disorders.