THE RESEARCH OF THE QUALITY OF MILLET AND OAT

Currently, there is a growing public demand for whole grains, driven by increasing awareness of their health benefits. Scientific evidence has demonstrated that whole grains possess superior nutritional value compared to highly processed cereal products. Disruptions in gastrointestinal water balance, elevated blood cholesterol levels, and the accumulation of toxins and heavy metals have detrimental effects on the human body and contribute to the onset of various diseases. In contrast, regular consumption of whole grains has been shown to improve blood circulation, support cardiovascular function, and help maintain a balanced intestinal microbiota, thereby promoting overall health.
Among various cereal grains, millet and oats stand out as particularly suitable for daily gluten-free diets. These grains are especially rich in B-group vitamins and dietary fiber, making them valuable components of a balanced nutritional regimen. In this context, the present study investigates the potential use of whole millet and oat grains as functional ingredients in the formulation of fermented beverages, with particular emphasis on their bioactive compounds and enhanced nutritional profile.
Despite their known health benefits, whole grains also contain phytic acid, which can inhibit the absorption of essential macro- and micronutrients. To mitigate this effect, the grains were soaked in water for six hours – a process shown to effectively reduce phytic acid levels.
Following this treatment, two drying methods were applied: convective drying at 38°C using a Sedona dehydrator, and pan-toasting in a WOK at heat levels 6 to 8. The processed raw materials were subsequently analyzed for their sensory attributes, B-vitamin content, dietary fiber levels, and concentrations of water-soluble antioxidants. The results indicated that the overall nutritional quality of both millet and oat grains was maintained under both drying conditions, with the exception of vitamin B3, which showed a decline in oats subjected to pan-toasting.

1. Research of physical and chemical properties and toxic elements in locally bred oats for the production of cereal dri nks / A.D. Myrzhkbayeva et al // The Journal of Almaty Technological University. – 2022. – № 4. – P. 42-49.

2. Research and development of the refreshing whey drinks technology / G.N. Zhakupova et al // The Journal of Almaty Technological University. – 2022. – № 4. – P. 99-105.

3. Soluble dietary fiber from Prunus persica dregs alleviates gut microbiota dysfunction through lead excretion / M. Yao et al // Food and Chemical Toxicology. – 2023. – Vol. 175.

4. Vitamins, minerals and their maternal levels’ role in brain development: An updated literature review / S.M. Hosseini et al // Clinical Nutrition ESPEN. – 2024. – Vol. 63. – P. 31-45.

5. The nutrition and therapeutic potential of millets: an updated narrative review / J. Jacob et al // Frontiers in Nutrition. – 2024. – Vol. 11.

6. Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: Implications for nutrition and mineral bioavailability / G.F. Alemayehu et al // Heliyon. – 2021. – Vol. 7, № 8.

7. Can more drought resistant crops promote more climate secure agriculture? Prospects and challenges of millet cultivation in Ananthapur, Andhra Pradesh / H.W. Fischer et al // World Development Perspectives. – 2016. – Vol. 2. – P. 5-10.

8. Kumar A. Role of millets in disease prevention and health promotion / A. Kumar, P. Kumari, M. Kumar // Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases. – Academic Press, 2022. – P. 341-357.

9. Impact of oats in the prevention/management of hypertension / J. Bouchard et al // Food Chemistry. – 2022. – Vol. 381.

10. Rol' fitatov v pitanii cheloveka [The role of phytates in human nutrition] / E.V. Shikh et al // Voprosy pitaniya. – 2023. – № 4(548). (In Russian)/

11. Vorob'ev G.D. Opredelenie soderzhaniya fitinovoy kisloty v produktakh [Determination of phytic acid content in food products] / G.D. Vorob'ev // Molodezhnyy innovatsionnyy vestnik. – 2023. – Vol. 12, № 1. – P. 45-48. (In Russian)