ABSTRACT

Sustainable agricultural practices supporting food diversification and value addition of underutilized crops can support global food security and nutrition. Rediscovered ancient seed grains and flours (barnyard millet, finger millet, little millet, sorghum) are emerging as sustainable alternatives due to high nutritional content and climate resilience. The physical and functional properties varied significantly (p < 0.05) among seed grains and flours in this observational study. All the tested grains showed good antioxidant activity due to a good phenolic content. Understanding these properties is essential for food processing operations. This study indicates that millet and sorghum could be used successfully in food products formulation.

摘要

支持粮食多样化和未充分利用作物增值的可持续农业实践可以支持全球粮食安全和营养。重新发现的古老种子谷物和面粉（稗子、手黍、小小米、高粱）由于营养含量高和气候适应能力强，正在成为可持续的替代品。在这项观察性研究中，种子谷物和面粉的物理和功能特性差异很大（p < 0.05）。由于良好的酚类含量，所有测试的谷物都显示出良好的抗氧化活性。了解这些特性对于食品加工操作至关重要。这项研究表明小米和高粱可以成功地用于食品配方。