Abstract: In this study, 12 broomcorn millet varieties with three different colors were examined for differences in the nutritional quality, functional components, and antioxidant capacity of the grains and hulls. The relationship between millet color and its nutritional and functional components was analyzed. The results showed that the color values, basic nutritional quality, functional components and antioxidant capacity of broomcorn millet were closely related to its grain and hull colors. The color indexes of husked broomcorn millet from the yellow variety were slightly higher than those of the other colored varieties, and gradually decreased as the color of husked millet and hull deepened. The contents of total starch, protein and fat were significantly higher, while the contents of functional substances and antioxidant capacity in hulled broomcorn millet than in hulls. As the color of hulled broomcorn millet and hull deepened, the contents of total flavonoids, total phenols, total anthocyanins, and yellow pigments gradually increased, and so did the free radical scavenging capacity and antioxidant capacity. The contents of total anthocyanins and yellow pigments in hulled broomcorn millet were significantly negatively correlated with the total color difference (ΔE), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical and hydroxyl radical scavenging activity. The ΔE value of broomcorn millet hull was negatively correlated with the DPPH radical and superoxide anion radical scavenging activity. This study can provide a theoretical basis for the processing and utilization of colored broomcorn millet in the food industry and its future industrial development.

Key words: broomcorn millet; nutritional quality; functional components; antioxidant capacity