Fonio grains: Physicochemical properties, nutritional potential, and food applications

被引：20
|
作者：
Zhu, Fan [1 ]
机构：
[1] Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand
来源：
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2020年 / 19卷 / 06期
关键词：
acha; Digitaria exilis; Digitaria iburua; gluten free; iburu; underutilized species; underutilized starch; whole grain cereal; ACHA DIGITARIA-EXILIS; SENSORY PROPERTIES; IN-VITRO; QUALITY CHARACTERISTICS; GENETIC DIVERSITY; AROMA COMPOUNDS; CEREAL-GRAINS; WHEAT BREAD; STARCH; IBURUA;
D O I：
10.1111/1541-4337.12608
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fonio grains are a type of small-seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value-added applications.
引用
收藏
页码：3365 / 3389
页数：25
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