Comparative analysis on the Polyphenol Concentration of Conventional over Probiotic based Pearl Millet Foods by Gas Chromatography Mass Spectroscopy

Abstract

Aim: To estimate the polyphenol concentration of Probiotic fermented Pearl millet by Gas Chromatography Mass Spectroscopy. Materials and Methods: The polyphenol concentration was estimated in the Probiotic treated pearl millet and in the non treated Pearl millet (Uninoculated) using GCMS method. Pearl millet was allowed to ferment for 24 hrs after the addition of probiotics (Bacillus mesentericus and Lactobacillus sporogenes ) and fermented for 18 hours. Clincalc.com and the prior web were used to calculate the sample. The alpha error level was set at 0.05 percent, the confidence interval was set at 95 percent, the G power was set at 80 percent, and the enrollment ratio was set at 1. (N=18). Using IBM SPSS V 28.0 software, T tests were performed between the samples.

Results: The polyphenol concentration was estimated to be 514 mg/100g for the probiotic treated innovative Pearl millet and 654 mg/100g for Conventional Pearl millet and found to be statistically insignificant.

Conclusion: The reduction in polyphenol in the treated samples represents the increase in the concentration of other important minerals for absorption during intake when compared to the untreated samples.