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  • 标题:Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa
  • 其他标题:Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa
  • 本地全文:下载
  • 作者:RAMASHIA, Shonisani Eugenia ; ANYASI, Tonna Ashim ; GWATA, Eastonce Tend
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2019
  • 卷号:39
  • 期号:2
  • 页码:253-266
  • DOI:10.1590/fst.25017
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains.
  • 关键词:finger millet; nutritional composition; gluten-free; antioxidant properties; traditional processing; value-added products.
  • 其他关键词:finger millet;nutritional composition;gluten-free;antioxidant properties;traditional processing;value-added products
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