背景:小米,由于其丰富的营养和低至中度的血糖指数值,被称为超级食品;然而,一些抗营养因子,比如单宁,限制微量和常量营养素的吸收。非热处理技术,比如发酵,可以提高营养成分,减少这些抗营养因子。
方法:全谷高粱受控深层发酵的效果,珍珠小米,并使用混合乳酸菌(LAB)培养在豆腐乳清基培养基上对Kodo小米进行脱壳,抗氧化剂,单宁含量,维生素B,评估了不同小米的氨基酸谱和估计的血糖指数(eGI)。
结果:蛋白质含量(2-12.5%),碳水化合物含量(2-13.6%),抗氧化活性(3-49%),复合维生素B,氨基酸谱(89-90%),和全谷高粱的eGI,珍珠小米,由于LAB辅助的深层发酵,脱壳的Kodo小米得到了改善。相比之下,脂肪(4-15%),灰分(56-67%),粗纤维(5-34%),矿物,由于LAB发酵,单宁和抗性淀粉含量降低。
结论:控制乳酸菌发酵可以改善高粱和小米的营养品质,同时减少抗营养因子。这种非热工艺可以在工业上采用以生产更可口和营养上更优越的小米产品。
BACKGROUND: Millets, owing to their rich nutritional and low-to-moderate glycemic index values, are termed superfoods; however, some anti-nutritional factors, such as tannins, limit the absorption of micro and macronutrients. Non-thermal processing technologies, such as fermentation, can improve nutrient content and reduce these anti-nutritional factors.
METHODS: The effect of a controlled submerged fermentation of whole grain sorghum, pearl millet, and dehusked Kodo millet using mixed lactic acid bacteria (LAB) culture in tofu whey-based media on the proximate, antioxidant, tannin content, vitamin B, amino acids profile and estimated glycemic index (eGI) of different millets were evaluated.
RESULTS: The protein content (2-12.5%), carbohydrate content (2-13.6%), antioxidant activity (3-49%), vitamin B complex, amino acid profile (89-90%), and eGI of whole grain sorghum, pearl millet, and dehusked Kodo millet improved due to LAB-assisted submerged fermentation. In contrast, fat (4-15%), ash (56-67%), crude fiber (5-34%), minerals, tannin and resistant starch content decreased due to LAB fermentation.
CONCLUSIONS: Controlled LAB fermentation can improve the nutritional quality of sorghum and millets while reducing anti-nutritional factors. This non-thermal process can be adopted industrially to produce more palatable and nutritionally superior millet products.