Qualités nutritionnelles de millet perlé.

Abstract

In the present work, we explore the nutritional qualities of Pennisetum glaucum L. or Hobob Aldakhn, traditionally used in the Algerian pharmacopeia. A preliminary physicochemical analysis was performed, followed by an examination of the contents of macro- and micronutrients, as well as phenolic compounds such as total polyphenols, flavonoids, and condensed tannins. Two biological properties, antioxidant and anti-inflammatory (with calculation of IC50), were also evaluated in vitro. The physicochemical composition of pearl millet showed that it contains 9.8% protein, 3.6% lipids, 75% carbohydrates, and 15.5% dietary fiber. Pearl millet contains good concentrations of essential electrolytes and is considered a more nutritious grain. Our pearl millet analyzed was especially rich in calcium (222 mg/100 g), phosphorus (272 mg/100 g) and magnesium (158 mg/100 g). Our results also confirmed that a quantity of water is necessary for the extraction of phenolic compounds (in a water/ethanol ratio of 20v/80v) from pearl millet flour. The result obtained indicates that the quantity of phenolic compounds is 2.69 mg Eq of gallic acid/mg of extract in terms of total polyphenols, in flavonoids was equal to 3.44 mg Eq QER/g of extract and that of condensed tannins to 1.04 mg Eq CAT/g of extract. The evaluation of the antiradical power of the extract by DPPH and FRAP methods showed that overall, the extract had moderate antioxidant activity but was more pronounced in terms of IC50%, with respective values in the range of 5.01 and 6.01 mg/ml, as expressed by DPPH and FRAP methods. On the other hand, the anti-inflammatory activity of the ethanolic extract of pearl millet revealed a percentage of inhibition of SBA denaturation considered satisfactory, with an inhibition equal to 32.5%. The IC50 results obtained for this extract were, in fact, 1.5 times lower compared to those obtained for diclofenac, an anti-inflammatory drug used as a standard.