This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, ‘Samdachal’, and non-waxy foxtail millet, ‘Samdame’. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 ㎎ TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 ㎎ TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 ㎎ TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

This study investigated the changes of antioxidant compounds and antioxidant activity of adzuki bean by drainage methods in poorly drained sloping paddy field. The soil moisture contents of under pipe and open ditch drainage on very poorly drained paddy soil were 18.52±4.58 and 19.01±4.25%, and imperfectly drained paddy soil were 14.87±4.82 and 18.64±3.85%, respectively. Moisture, protein, fat and ash contents of adzuki bean with drainage methods were 10.10~11.60, 14.13~21.75, 0.02~0.73 and 2.81~3.45 g/100 g, respectively. The total polyphenol, flavonoid and tannin contents, and radical scavenging activity of adzuki bean showed significant differences by drainage methods. The total polyphenol, flavonoid, and tannin contents by drainage methods were 2.73~4.14 mg GAE/g, 1.07~1.43 mg CE/g, and 1.27~1.84 mg TAE/g, respectively. The DPPH and ABTS radical scavenging activities were 2.84~4.47 and 5.11~6.74 mg TE/g, respectively. The antioxidant compounds and radical scavenging activity of the adzuki bean by drainage methods were frequently affected soil water.

The change of quality characteristics with storage temperature (room (25°C), low (15°C) and cold (4°C) temperature) and period of unhulled foxtail millet (Setaria italica Beauv. cv. Samdame and Gyeongkwan 1), proso millet (Panicum miliaceum L. cv. Hwanggeum-gijang and Manhongchal) and sorghum (Sorghum bicolor (L.) Moench cv. Hwanggeumchal and Donganme) were evaluated. The 1,000 grain weight, lightness, redness, yellowness and moisture content with storage temperature and period of unhulled foxtail millet, proso millet and sorghum were not showed difference. Germination percent and milling recovery of foxtail millet, proso millet and sorghum decreased with increasing storage temperature and period. Fat acidity of stored foxtail millet, proso millet and sorghum was increased with increasing storage period, and the higher temperature increased more. The results of this study show that the storage of foxtail millet, proso millet and sorghum at the low and cold temperature is better than the room temperature. Especially, in mind of the economics, the storage method is good low temperature than cold temperature.

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and 2,386.11 μg/g sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and 1,397.87 μg/g sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops such as glutinous and nonglutinous foxtail millet, proso millet, sorghum and adlay, and Incalgyun. The crude protein, minerals and P2O5 contents of vinegars fermented from cereal crops and Incalgyun were higher than circulation brown rice vinegar. Brix degree, turbidity and pH of vinegar fermented from cereal crops and Incalgyun were higher, and total acidity was lower than circulation brown rice vinegar. The glucose content of circulation brown rice vinegar was 4.89 mg/mL, and vinegars fermented from cereal crops were 0.00-5.62 mg/mL. The total organic acid content of circulation brown rice vinegar was 41.92 mg/mL, and vinegars fermented from cereal crops were 12.14-42.31 mg/mL. The major organic acids were acetic acid, succinic acid and citric acid. The total polyphenol content of circulation brown rice vinegar was 0.023 mg/mL, vinegars fermented from cereal crops were 0.286-0.413 mg/mL, and vinegars fermented from cereal crops and Incalgyun were 0.266-0.396 mg/mL. The ABTS and DPPH radical scavenging activities of vinegars fermented from cereal crops were higher than circulation brown rice vinegar.