Comparative Analysis of Proximate Composition, Phenolic, and Flavonoid Content of Selected Cereal Flours from Haryana, India

Abstract

Background: Cereal grains are a part of the Indian diet, with wheat being the most widely consumed. However, the
increasing demand for nutrient-dense and functional foods has shifted consumer interest in millets and sorghum due
to their superior nutritional and bioactive properties. Objectives: This study compared the proximate composition,
total phenolic content (TPC), and total flavonoid content (TFC) of selected millet flours, sorghum, and wheat flour
commonly available in India. Materials and Methods: Standard Association of Official Analytical Chemists
methods were used for proximate analysis, whereas TPC and TFC were quantified using spectrophotometric
assays. Results: The results showed significant differences among the cereals. Wheat flour exhibited the highest
protein (13.68 ± 0.11 g/100 g) content but had the lowest TPC and TFC values, indicating limited phytochemical
richness. In contrast, sorghum flour demonstrated significantly higher TPC (6.32 ± 0.16 mg GAE/g) and TFC
(2.49 ± 0.35 mg QE/g) compared to pearl millet, finger millet, and wheat, highlighting its potential as a functional
grain with strong antioxidant properties. Millet flours exhibited higher dietary fiber and ash content compared to
wheat. The fiber content of finger millet was 4.78 ± 0.02 g/100 g, which is the highest among the other samples.
Conclusion: Overall, the findings emphasize that while wheat flour remains valuable for its protein contribution,
sorghum and millets are superior in terms of phytochemical composition and functional potential. These insights
support the diversification of cereal consumption patterns in India, encouraging the inclusion of sorg