Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India.
J Sci Food Agric. 2021 Sep;101(12):4869-4878. doi: 10.1002/jsfa.11228. Epub 2021 Apr 18.
Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.
小米是世界旱地地区的传统主食，富含蛋白质、脂肪酸、矿物质、维生素和膳食纤维等必需营养物质。此外，小米通常会合成一系列次生代谢物来保护自己免受不利条件的影响。这些因素统称为抗营养因子，小米中这些因子的存在可能会降低人体对营养物质的吸收。其中一些因素包括蛋白酶抑制剂、单宁、非淀粉多糖-葡聚糖、植酸和草酸盐，它们可能直接或间接地影响营养物质的消化率。浸泡、发芽、高压灭菌、去糠和添加外源酶等方法已被用于降低抗营养因子并提高营养物质的生物利用度。本综述总结了各种用于提高营养物质生物利用度的方法，特别强调了使用酶来提高小米中营养物质的生物利用度。 © 2021 英国化学学会。
