Gluten-free milli is challenged with processing

milli processing needs to expand the size of enterprisesA new review says milli-grains have a higher nutritional value than wheat and other
cluten-free
grains,
but the lack of special production techniques at the commercialization
level has stalled milli processing.a review published in the Comprehensive Evaluation of Food Science and Food Safety, Xiaomi is a
traditional
grain that, despite its potential, can only be set aside in terms of commercialization."The use of
as
is still confined to rural areas at the household level," the researchers wrote.
” “
This is due to the lack of new milli-processing technologies that do not provide easy-to-handle, ready-to-cook or ready-to-eat milli-meters, nor can they commercialize the production of safe products and grains and feed the city's large population.
”Processing Challengesthe authors argue that the challenge for enterprises is
expand
scale of processing to commercialization.processing and processing of most of xiaomi
-
fermentation, peeling, grinding and screening
-
is still done by hand and remains in the small workshop stage. To scale up, researchers say, new, convenient and mechanized processing methods must be developed.challenge in the processing phase is to maintain the nutritional properties of Xiaomi.contains a variety of healthy ingredients, such as dietary fiber, minerals, vitamins and plant protein. It also has many potential health benefits, including anti-aging, reduced risk of cancer and cardiovascular disease, and the use of it in diabetes products.although the review concluded that fermentation, soaking
/
germination and strengthening can improve the edible and nutritional properties of milli-meters, some improvements still need to be made to milli-
processing
. "

's development of new processes and preparation methods
is necessary
to improve the bio-utilization of trace elements and improve the quality of milligram meals," the researchers wrote.
”They also say that xiaomi can be soaked and cooked as a pre-treatment, but only under optimal conditions.mixture is the most
"
convenient
"
option the researchers say, because Xiaomi Natural
does not contain
gluten, it is difficult to use Millie directly in baking products.
in
form of
mixture
is probably the simplest approach.they say:
"
mixes Xiaomi or its powder products with other
ingredients
to produce
products with high nutritional and functional
characteristics
,
which is one of the simplest techniques and promotes Xiaomi's application in a range of foods.
”Popping or puffing grains is also a viable option, they added:
"
With the optimization of puffing conditions, puffing technology can be used as a strategy or in combination with other pre-treatments to produce ready-to-eat products and expand the commercialization of millitons, thereby
-enhancing the
utilization of
-meters
."
”Further research is needed the review concluded that further research is needed to determine the bioutilation of xiaomi, its metabolic and health effects, and its different distributions in the human body.also stressed the need for widespread promotion of milli rice in cities, which would have a positive impact on farmers.