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.

将野生的grass草谷物磨成面粉，并分别接受0、2.5和5 kGy的辐照剂量。研究了面粉的理化，功能和抗氧化性能。未经处理的样品中的水分，蛋白质，脂肪和灰分分别为10.0 g / 100 g，11.09 g / 100 g，1.96 g / 100 g和0.75 g / 100 g。与未经辐照的面粉相比，辐照后样品的理化特性差异显着（p≤0.05）。结果显示，面粉的溶胀指数（0.04-0.09 g / g）和透光率（1.79-2.92％）增加，面粉溶胀指数（3.23-2.72 g / g）和脱水收缩（57.10-56.09 g / 100 g）降低。辐射。发现糊化性能随着照射而降低。诸如油的吸收容量（4.90-5.15 g / g）和乳化容量（1.31–4.66％）之类的功能特性随着辐照而显着提高（p≤0.05）。在5 kGy剂量下，处理过的面粉的DPPH抑制作用从1.68％增加到14.67％。同样，处理样品的TPC和对脂质过氧化的抑制作用分别从0.41增至0.85 mg GAE / g和32.9–43.81％。