Department of Food Science and Nutrition, University of Mysore, Mysore, Karnataka, India.
J Sci Food Agric. 2012 Aug 30;92(11):2281-90. doi: 10.1002/jsfa.5622. Epub 2012 Mar 6.
Finger millet (Eleusine coracana), a staple food in semi-arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices (added Fe or Zn or reduced fibre)) were analysed for chemical composition, bioaccessible Fe, Zn and Ca, in vitro digestible starch (IVSD) and protein (IVPD) and bioactive components (polyphenols and flavonoids).
WFM and SFM flours differed significantly in their composition. Sieving decreased the content of both nutrients and antinutrients in WFM but increased their digestibility/bioaccessibility. WFM products with Zn and Fe showed highest IVPD, whereas SFM products with Fe showed highest IVSD. Products with externally added Fe and Zn showed maximum bioaccessibility of Fe and Zn respectively. WFM had the highest levels of total polyphenols and flavonoids, 4.18 and 15.85 g kg⁻¹ respectively; however, bioaccessibility was highest in SFM vermicelli.
The availability of nutrients and bioactive components was influenced by both processing methods and compositional alterations of the food matrix in finger millet products, and bioaccessibility of all constituents was higher in vermicelli (wet matrix) than in wafers (dry matrix).
在世界上的半干旱地区，手指小米（Eleusine coracana）是一种主食，它是营养和生物活性成分的丰富来源，可与大米和小麦相媲美，但纤维含量更高。未加工和加工的手指小米（全麦粉（WFM）、过筛面粉（SFM）、薄片和改变基质的面条（添加铁或锌或减少纤维））进行了化学成分、生物可利用铁、锌和钙、体外可消化淀粉（IVSD）和蛋白质（IVPD）以及生物活性成分（多酚和类黄酮）的分析。
WFM 和 SFM 面粉在成分上有显著差异。筛选降低了 WFM 中营养物质和抗营养物质的含量，但提高了它们的消化率/生物利用度。添加锌和铁的 WFM 产品表现出最高的 IVPD，而添加铁的 SFM 产品则表现出最高的 IVSD。外部添加铁和锌的产品分别表现出铁和锌的最大生物利用度。WFM 具有最高水平的总多酚和类黄酮，分别为 4.18 和 15.85 g kg⁻¹；然而，SFM 面条的生物利用度最高。
营养成分和生物活性成分的可用性受到手指小米产品加工方法和食物基质组成变化的影响，所有成分在面条（湿基质）中的生物利用度都高于薄片（干基质）。
