ABSTRACT The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties. The consumer acceptability of the fermented porridges was also determined. Bioactive compounds of finger millet (FM) flours significantly (p < .05) increased with fermentation time, total polyphenolic content increased from 166 to 488 mg/100 g (light brown) and 420 to 606 mg/100 g (dark brown) and total flavonoid content increased from 160 to 330 mg/100 g (light brown) and 249 to 465 mg/g (dark brown). However, the total anthocyanin content of FM flours decreased with fermentation time. The DPPH activity of FM flours significantly (p < .05) increased with fermentation time from 52 to 58% (light brown), 53 to 59% (dark brown) and inhibitory effect on lipid peroxides significantly (p < .05) increased from 0.9 to 1.3% (dark brown) and 1.7 to 4.5% (dark brown). Fermentation significantly increased the crude protein of FM flours (light brown, 7.12 to 9.43%) and (7.80 to 9.53%, dark brown). Dietary fiber, fats, moisture and carbohydrates significantly (p < .05) decreased. Total titratable acid significantly (p < .05) increased from 0.49 to 1.77 g/100 g (light brown) and 0.47 to 1.58 g/100 g (dark brown). Fermentation resulted in the decrease of FM flours pH values. However, the total soluble solids were significantly (p < .05) different in both flours. Fermentation caused the lightness (L*) and redness (a*) to decrease and the yellowness (b*) of both flours to increase with time. The textural properties of the FM porridges decreased with fermentation time. The FM flours of both varieties which were fermented for 24 h resulted in porridges with the best sensory attributes. The results suggest that spontaneous fermentation could be an effective way of improving the bioactive compounds and antioxidant activity of FM flours.

中文翻译：

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手指小米（Eleusine coracana）面粉粥的生物活性化合物、抗氧化活性和消费者可接受性：自发发酵的影响

摘要 对来自自发发酵 96 小时的浅棕色和深棕色品种的指黍 (Eleusine coracana) 面粉的生物活性化合物、抗氧化活性和理化性质进行了评估。还确定了消费者对发酵粥的可接受性。手指小米 (FM) 面粉的生物活性化合物随着发酵时间显着增加 (p < .05)，总多酚含量从 166 增加到 488 毫克/100 克（浅棕色）和 420 到 606 毫克/100 克（深棕色）和总黄酮含量从 160 增加到 330 毫克/100 克（浅棕色）和 249 到 465 毫克/克（深棕色）。然而，FM 面粉的总花青素含量随着发酵时间的增加而降低。FM 面粉的 DPPH 活性随着发酵时间从 52% 增加到 58%（浅棕色）显着增加（p < .05），53% 到 59%（深褐色）和对脂质过氧化物的抑制作用显着（p < .05）从 0.9% 增加到 1.3%（深褐色）和 1.7% 到 4.5%（深褐色）。发酵显着增加了 FM 面粉的粗蛋白（浅棕色，7.12 至 9.43%）和（7.80 至 9.53%，深棕色）。膳食纤维、脂肪、水分和碳水化合物显着降低 (p < .05)。总可滴定酸显着 (p < .05) 从 0.49 增加到 1.77 g/100 g（浅棕色）和 0.47 到 1.58 g/100 g（深棕色）。发酵导致 FM 面粉 pH 值降低。然而，两种面粉的总可溶性固形物显着不同（p < .05）。发酵导致两种面粉的亮度 (L*) 和红度 (a*) 降低，而黄度 (b*) 随时间增加。FM 粥的质地特性随着发酵时间的延长而降低。发酵 24 小时的两个品种的 FM 面粉产生具有最佳感官属性的粥。结果表明，自发发酵可能是提高 FM 面粉生物活性化合物和抗氧化活性的有效途径。