Antioxidant Property and Stability of an Indigenous Traditional Food Daangar pachadi

Vellingiri Vadivel; Pemaiah Brindha

doi:10.37591/rrjofst.v6i3.102

Abstract

In South India, a traditional food namely Daangar pachadi is prepared from black gram, cumin and yoghurt and consumed occasionally in certain places of Tamil Nadu, India. Even though several health benefits of yoghurt is proven scientifically, the health benefits of incorporation of black gram and cumin seeds in yoghurt is not yet investigated. In addition, effect of removal of seed coat from black gram on the total phenolic content and health benefits of Daangar pachadi is not yet reported. Hence, in the present study we have prepared four different formulations (Formulation I: Yoghurt + Black gram without seed coat, Formulation II: Yoghurt + Black gram with seed coat, Formulation III: Yoghurt + Black gram with seed coat + Cumin seeds and Control: Yoghurt) and evaluated the antioxidant potentials through in vitro studies. The total phenolic content of formulations I, II and III were found to be significantly (p< 0.05) higher (541.12, 1193.14 and 2014.98 mg FAE/100 g sample, respectively) when compared to Control (2.69 mg FAE/100 g sample). When compared to control, formulation III recorded higher antioxidant activity in terms of phosphomolybdate reducing power (392 Ascorbic acid equivalent antioxidant power / mg extract), ferric reducing power (0.939 Absorption units), DPPH radical scavenging (81%), superoxide radical scavenging (65%), hydrogen peroxide inhibition (76%) and hydroxyl radical scavenging activity (61%). Further, formulation III revealed significant level (p< 0.05) of inhibition of peroxide value (66.08%) and malondialdehyde content (49.12%), which are comparable to that of synthetic food preservative (BHT). Thus, the present study revealed the health benefits (antioxidant property) and stability of an Indian traditional food Daangar pachadi. Keywords: Daangar pachadi, yoghurt, black gram, seed coat, cumin Cite this Article Vadivel V, Brindha P. Antioxidant property and stability of an indigenous traditional food Daangar pachadi. Research & Reviews: Journal of Food Science and Technology. 2017; 6(3): 22–31p.