Preparation of <i>Astragalus membranaceus</i> Millet Rice Crust and Evaluation of Nutritional Components and Physicochemical Properties

<i>Astragalus membranaceus</i> is classified as a medicinal and food homologous substance, noted for its dense nutritional profile. Its main components include flavonoids, polysaccharides, and saponins. Millet, as a coarse cereal, is rich in protein, amino acids, and a variety of vitamins. We developed a nutritionally enhanced rice crust using <i>Astragalus membranaceus</i> and millet as the main raw materials. This study investigated the effect of <i>Astragalus membranaceus</i> addition on the nutritional composition and physicochemical properties of rice crust. Compared to the control millet rice crust (MRC) and a commercial rice crust (CRC), the millet rice crust with <i>Astragalus membranaceus</i> (AMRC) exhibited enhanced nutritional value, including higher protein (8.87 g/100 g DW) and ash (0.69 g/100 g DW) contents. Furthermore, its texture, color, and flavor were found to be acceptable. The morphological characteristics and functional groups of the rice crust samples were systematically analyzed using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR); the results indicated that the AMRC sample possessed favorable structural characteristics. Analysis of bioactive compounds confirmed that they were present at higher concentrations in AMRC compared to the control. Based on free radical scavenging assays such as DPPH and ABTS, it was demonstrated that the AMRC exhibited significantly enhanced antioxidant activity. The study found the AMRC to be nutrient-rich with health benefits, supporting its development as functional leisure food.