College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China.
Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 01811, South Korea.
Food Res Int. 2021 Apr;142:110197. doi: 10.1016/j.foodres.2021.110197. Epub 2021 Feb 1.
Millets are a major source of human food, and their production has been steadily increasing in the last decades to meet the dietary requirements of the increasing world population. Millets are an excellent source of all essential nutrients like protein, carbohydrates, fat, minerals, vitamins, and bioactive compounds. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication/dehulling, soaking, germination/malting, milling, fermentation, etc. This study discusses the nutritional and functional changes in millet during different traditional/modern processing techniques, based on more than 100 articles between 2013 and 2020 from Web of Science, Google Scholar, FAO, and USDA databases. Our results concluded that processing techniques could be useful to combat undernourishment and other health issues. Moreover, this review provides detailed information about millet processing, which is advantageous for industry, consumers, and researchers in this area.
小米是人类食物的主要来源之一，在过去几十年中，其产量稳步增长，以满足不断增长的世界人口的饮食需求。小米是所有必需营养物质（如蛋白质、碳水化合物、脂肪、矿物质、维生素和生物活性化合物）的极好来源。然而，谷物的营养物质、生物活性化合物和功能可能会受到食品加工技术（如去皮/脱壳、浸泡、发芽/制麦芽、碾磨、发酵等）的影响。本研究基于 2013 年至 2020 年期间来自 Web of Science、Google Scholar、FAO 和 USDA 数据库的 100 多篇文章，讨论了小米在不同传统/现代加工技术过程中的营养和功能变化。我们的研究结果表明，加工技术可能有助于解决营养不良和其他健康问题。此外，本综述提供了有关小米加工的详细信息，这对该领域的行业、消费者和研究人员都有利。
