去皮、烘烤和烹饪对喜马拉雅谷(Echinochloa frumentacea)营养成分的影响

JSFA reports Pub Date : 2023-04-06 DOI:10.1002/jsf2.111
Smita Rana, Vasudha Agnihotri, Sofiya Anjum, Narendra S. Bhandari
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引用次数: 0

摘要

背景喜马拉雅Echinochloa frumentacea(谷仓小米)被认为是一种营养丰富的作物,但仍未得到充分利用。它通常在通过去皮去除种皮(SC)后使用,在制作一些食品时,在烹饪前进行烘焙。这种预烹饪过程,如去皮、烘焙和烹饪,会影响生谷物和所制食品的营养潜力。结果加工工艺的效果取决于其接近特性、抗营养物质、植物化学物质和抗氧化剂的变化。处理方法显著(p<; 0.05)影响加工形式的谷穗小米的营养潜力。在比较生的和去皮的谷仓小米的营养特性时,发现SC的营养非常丰富,通常会被丢弃或成为牛饲料的一部分。烘烤后,维生素C、E、生物碱和草酸盐含量下降。与小米样品的烹饪前阶段相比,烹饪降低了两种食物中的碳水化合物、脂肪、维生素C、维生素E、生物碱、草酸盐和铁含量,而单宁含量增加。结论研究了谷子在去皮、烘烤、蒸煮等加工过程中营养参数和植物化学物质的变化。烘烤对未包衣种子的选定营养特性的影响较小,而烹饪改变了一些营养特性。SC也被发现是营养丰富的,因此需要进一步探索其有效利用。
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Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (Echinochloa frumentacea)

Background

The Himalayan Echinochloa frumentacea (barnyard millet) is believed to be a nutritionally rich crop but remains underutilized. It is generally used after removing its seed coat (SC) through dehulling, and for making some food items, it is roasted before cooking. Such pre-cooking processes, such as dehulling, roasting, and then cooking affect the nutraceutical potential of raw grains and food items prepared.

Results

The effects of processing techniques are determined in terms of variation in proximate properties, antinutrients, phytochemicals, and antioxidants. The processing methods significantly (p < 0.05) affected the nutraceutical potential of the processed form of barnyard millet. While comparing the nutritional properties of raw and dehulled barnyard millet, it was found that the SCs are nutritionally very rich, which are generally either discarded or become part of cattle feed. Vitamin C, E, alkaloids, and oxalate content were found to decrease after roasting. Cooking had decreased the carbohydrate, fat, vitamin C, vitamin E, alkaloid, oxalate, and iron content in both food types in comparison to the pre-cooking stage of the millet samples, while tannin content was found to have increased.

Conclusion

In this work, the variation in the nutritional parameters and phytochemicals of barnyard millet was studied during the processing steps, such as dehulling, roasting, and cooking. Roasting had shown a lesser impact on the selected nutritional properties of uncoated seeds, while cooking had changed some of the nutritional properties. The SC was also found to be nutritious, so it needs to be explored further for its efficient utilization.

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