Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses

Abstract

(1) Background: In order to study the effects of different electric cookers on the nutritional components of millet porridge, five different electric cookers (No. 1–5) were selected to cook millet porridge, then sensory and nutritional components in millet porridge, millet soup, and millet grains were analyzed; (2) Methods: Using principal component and cluster analysis, a variety of nutritional components were comprehensively compared; (3) Results: The results showed that among the different cooked samples, the content of amylose and reducing sugars was the highest in the samples cooked by electric cooker No. 3. The electric cooker No. 4 samples had the highest sensory evaluation score, crude fat, and protein content. The contents of ash, fatty acids, bound amino acids, and minerals were the highest in the electric cooker No. 5 samples. The sensory evaluation score and content of crude fat, ash, reducing sugars, direct starch, and Cu were higher in millet grains than in millet soup or porridge. The content of fatty acids, protein, amino acid, Zn, Fe, Mg, Mn, and Ca was highest in millet soup. Different electric cookers produced millet porridge with varying nutritional levels; (4) Conclusions: This study provides a reference for the further development of new electric cookers.