Polyphenols and Antioxidants in <i>Masyaura</i>

Authors

  • Nawa Raj Dahal Department of Food Technology and Quality Control, Babarmahal, Kathmandu, Nepal
  • Li Qi The Key Laboratory of Industrial Biotechnology of Education Ministry

Keywords:

Masyaura, Polyphenol content, TRAP value, Fermented food, Nepal

Abstract

Masyaura, a legume based traditional fermented food product of Nepal, prepared from blackgram dhal and colocosia tuber by different fermentation methods were evaluated for polyphenol and antioxidant characteristics. Total polyphenol content of Masyaura ranged from 235 to 351 mg/100g on dry matter. Blackgram dhal and colocosia tuber showed polyphenol content higher (P=0.05) as compared to Masyaura showing the value of 838 and 826 mg/100g respectively. Tannin content in Masyaura was found in the range of 101 to 131 mg/100g. Total reactive antioxidant potential (TRAP) value in Masyaura was found in the range of 7.6 to 10.6 mM as ascorbate on dry matter; while blackgram dhal and colocosia tuber showed TRAP value of 9.9 and 23.4 respectively. Antioxidant property was found to be higher (P=0.05) in stored Masyaura as compared to the fresh one.

 Key words: Masyaura; Polyphenol content; TRAP value; Fermented food; Nepal

Journal of Food Science and Technology Nepal Vol. 4, September, 2008, Page: 43-46

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Abstract
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Author Biographies

Nawa Raj Dahal, Department of Food Technology and Quality Control, Babarmahal, Kathmandu, Nepal

Section Officer; Department of Food Technology and Quality Control, Babarmahal, Kathmandu, Nepal

Li Qi, The Key Laboratory of Industrial Biotechnology of Education Ministry

Professor; The Key Laboratory of Industrial Biotechnology of Education Ministry Southern Yangtze University, Wuxi , PR China

Published

2009-06-30

How to Cite

Dahal, N. R., & Qi, L. (2009). Polyphenols and Antioxidants in <i>Masyaura</i>. Journal of Food Science and Technology Nepal, 4, 43–46. Retrieved from https://nepjol.info./index.php/JFSTN/article/view/1996

Issue

Vol. 4 (2008)

Section

Articles

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.