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Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains

Food Production, Processing and Nutrition 2020年第1期2卷 112-128页

作者： savita budhwar Kashika Sethi Manali Chakraborty Department of Nutrition Biology School of Interdisciplinary and Applied Life SciencesCentral University of HaryanaMahendragarhHaryana 123031India

Cereals and millets have been known as poor man’s crops for a long time,and have good potential in the mercenary system of food and in research and development but these coarse grains have been leftover and underutilised since a long *** addition to nutritional properties,various elements of cereal grains contain phenolic compounds as well as various anti-nutritional *** improve the nutritional quality and availability of these grains,they are processed in several *** review discusses the effect of pre-processing techniques such as germination with a combination of probiotic fermentation on various components of underutilised coarse cereals and millets and advantages it brings into the final *** food mixture usually contains a significantly higher amount of thiamine,lysine and niacin *** combination of cereals with other methods results in better nutrient profile and an enhanced amino acid *** is said to be the most crucial and popular process which considerably lowers the antinutrients present in coarse cereals such as trypsin inhibitor,phytic acid and tannins and hence,enhance the overall nutritive value of coarse cereals and other food ***,germinated cereal-based food products have higher cell count and better growth of beneficial bacteria,thus,germination of cereals facilitates the probiotic fermentation of cereals.

关键词： Cereals Germination Probiotics Antinutrients Phenolic compounds

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