2026-04-30T15:37:00Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/00007902 2021-12-13T00:26:45Z 1610442654666:1610442911869 user-kyauksetu

Comparative study on nutritional and bioactive composition of Pone-Yee-Gyi, Myanmar traditional food and its raw material, horse gram (Macrotyloma uniflorum L.) ZIN MAR LINN1 OLGA DRĂGHICI2 SIMONA OANCEA2* One of the Myanmar geographical indication products, Pone-Yee-Gyi – paste and powder types, and their raw material (horse gram) were comparatively investigated in relation to the nutrient and bioactive contents, as well as the total antioxidant activity. The results showed that the paste product exhibited the highest amounts of phenolics, flavonoids and tannins compared to its raw material and the powder product. The methanolic extract of the paste product maintained the highest antioxidant activity as measured by ferric reducing antioxidant power (FRAP) assay and free radical scavenging activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method compared to horse gram and powder product. The thermal profile of horse gram was studied using the DSC technique. The presence of specific functional groups in the three investigated samples was studied using the FT-IR spectroscopy. The hereby found favouring nutritional and bioactive composition of Pone-Yee-Gyi paste product recommends it as good candidate for health promoting effects and for food ingredients production 2018-04-02 http://hdl.handle.net/20.500.12678/0000007902 https://meral.edu.mm/records/7902