Nutritional importance of coarse cereal grains
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2017 October |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Cliff Spencer, Chairman, Milling4Life Coarse cereals include maize, sorghum, oats, barley, pearl millet and other minor millets such as Finger, Kodo, Proso, Foxtail, Little and Barnyard millet. These grains are rich in dietary energy, vitamins, several minerals (especially micronutrients such as iron and zinc), insoluble dietary and phytochemicals with antioxidant properties. Being coarse in nature, they cannot replace our staple cereals, but can be used in different proportions with rice and wheat to formulate various nutritional products. They can be used to make porridges, biscuits, cakes, cookies, tortillas, bread, probiotic drinks, ladoo, ghatta, flakes and several fermented foods. As an aside, these coarse cereals also have good potential in manufacturing bioethanol, paper, oil and biofilms. Coarse these grains may be, but they are very sophisticated in their properties and potentials! Read more about: Cancer (coarse cereals contain various components such as β-glucans, lignans, antioxidants and phytosterols which play important roles in prevention of breast, prostate, colo-rectal and other cancers) Cardiovascular diseases (CVD) Diabetes Weight management |
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