• Para Dholakia
• Dr. Anupa Siddhu
• Dr. Ranjana Singh

Flavonoids and phenolic compounds are essential in our diets for their role in combating lifestyle disorders. Antioxidant activity of foods may protect us from diseases such as cancer, diabetes and cardiovascular diseases. This study was undertaken with an aim to develop bakery products using a pseudocereal and legume based flour instead of refined wheat flour which may have a higher phenolic and flavonoid content. Cookies were developed from composite flour made of raw and popped amaranth flour, pearl millet flour and chickpea flour. 0.01g/ml extracts of composite flour and cookies were prepared using distilled water for analyzing total phenolic content (TPC) and 80% ethanol for analyzing total flavonoid content (TFC) and antioxidant activity (AOA). AOA was measured using DPPH free radical scavenging assay and FRAP assay. The composite flour and cookies had a TPC of 277.22 mg GAE/ 100g and 315.56 mg GAE/100g respectively. The TFC was 312.50 mg QE/100g and 250 mg QE/100g respectively. DPPH free radical scavenging assay showed 26.97% and 40.82% AOA by 10 mg/ml extract of composite flour and cookies respectively. FRAP assay showed a reducing power of 151.6 mg GAE/100g and 204 mg GAE/100g for the flour and cookies respectively. The results of the study show that amaranth based composite flour and cookies may offer health benefits due to their high phenolic and flavonoid content and good antioxidant activity.

Key words – Raw amaranth, popped amaranth, pearl millet, chickpea, phenolic content, flavonoids, antioxidant activity

"Total Phenolic and Flavonoid Content and Antioxidant Activity of Amaranth Based Cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.194-203, May-2019, Available :http://www.jetir.org/papers/JETIR1905P30.pdf

"Total Phenolic and Flavonoid Content and Antioxidant Activity of Amaranth Based Cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp194-203, May-2019, Available at : http://www.jetir.org/papers/JETIR1905P30.pdf