Institute of Pharmaceutical Research, GLA University Mathura, U.P: 281406, India.
Department of Computer Engineering & Applications, GLA University Mathura, U.P: 281406, India.
Curr Pharm Biotechnol. 2024;25(9):1082-1098. doi: 10.2174/0113892010248721230921093208.
The current situation, which includes changes in eating habits, an increasing population, and the unrestricted use of natural resources, has resulted in a lack of resources that could be used to provide nourishing food to everyone. Natural plant resources are quickly being depleted, so it is necessary to consider new alternatives. In addition to the staple grains of rice and wheat, many other crops are being consumed that need to be utilized to their full potential and have the potential to replace the staple crops. Millets are one of the most important underutilized crops that have the potential to be used as a nutricereal. Millets have a high nutritional value, do not produce acids, do not contain gluten, and can contribute to a healthy diet. Due to a lack of awareness regarding the nutritional value of millets, their consumption is still restricted to the population that adheres to conventional diets and is economically disadvantaged even though millets contain a significant amount of nutrients. Millets are becoming increasingly unpopular due to a lack of processing technologies, food subsidies, and the inconvenience of preparing food with millets. Millets are a Nutricereal rich in carbohydrates, dietary fibers, energy, essential fatty acids, proteins, vitamin B, and minerals such as calcium, iron, magnesium, potassium, and zinc. These nutrients help to protect against post-translational diseases such as diabetes, cancer, cardiovascular disease, and celiac disease, among others. Millets are beneficial for controlling blood pressure, blood sugar level, and thyroid function; however, despite these functional properties, millets consumption has declined. Utilizing millets and other staple food crops to develop alternative food sources has become a new area of focus for businesses in the food industry. In addition, millet consumption can help foster immunity and health, which is essential in strengthening our fight against malnutrition in children and adolescents. In this article, the authors examine the potential of millets in terms of their nutricereal qualities.
当前的情况包括饮食习惯的改变、人口的增加和自然资源的无限制使用，导致能够为每个人提供营养食物的资源匮乏。天然植物资源正在迅速枯竭，因此有必要考虑新的替代品。除了大米和小麦这两种主要粮食作物外，还有许多其他需要充分利用并具有替代主要粮食作物潜力的农作物。小米是最被低估的重要作物之一，具有成为营养强化谷物的潜力。小米营养价值高，不产生酸，不含麸质，有助于健康饮食。由于人们对小米营养价值的认识不足，其消费仍然局限于坚持传统饮食的人群，即使小米含有大量营养物质，他们在经济上也处于劣势。由于缺乏加工技术、食品补贴以及用小米准备食物的不便，小米的受欢迎程度正在下降。小米是一种营养强化谷物，富含碳水化合物、膳食纤维、能量、必需脂肪酸、蛋白质、维生素 B 以及钙、铁、镁、钾和锌等矿物质。这些营养物质有助于预防糖尿病、癌症、心血管疾病和乳糜泻等后天性疾病。小米有助于控制血压、血糖水平和甲状腺功能；然而，尽管具有这些功能特性，小米的消费却在下降。利用小米和其他主要粮食作物开发替代食物来源已成为食品行业企业关注的新领域。此外，小米的消费有助于增强免疫力和健康，这对于加强我们对抗儿童和青少年营养不良的斗争至关重要。在本文中，作者探讨了小米作为营养强化谷物的潜力。
