Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour on starch digestion under uncooked and cooked conditions; commercial white maize flour was used as control. Total phenolic content in BM flour (BMF) (164 ± 14 mg gallic acid/g of