Significance of coarse cereals in health and nutrition: a review

Abstract

This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anthocyanins, phytosterols, avenenathramides and policosanols. They possess high antioxidant properties in vitro than staple cereals and fruits by different purported pathways. There are also some anti-nutritional factors that may be reduced by certain processing treatments. Several epidemiological studies show that these cereals are helpful in reducing several kinds of chronic diseases like cancers, cardiovascular diseases, type II diabetes and various gastrointestinal disorders. 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. The coarse cereals also have good potential in manufacturing bioethanol, paper, oil and biofilms.

Vegetable milks and their fermented derivative products

“…§ Possible contribution in protection against some cancers such as colon cancer § Important source flavonoids and phenolic compounds. § Suitable for celiacs, diabetics and lactose intolerants § Source of Lunasin (antitumoral peptide) § Antitumor effects § Lactose-free; low available carbohydrate § Anti-inflammatory properties § Gluten-free § Anti-anemic effects § Cholesterol-free § High digestibility § Low GI Barley § Good source of Ca, Mg, K, P, Fe and Zn § Hypocholesterolemic benefits AbuMweis, Jew, and Ames, 2010;Ames and Rhymer, 2008;Baik and Ullrich, 2008;K. D. Kaur et al, 2011;Thondre, Ryan, and Henry, 2011;J.…”

“…With respect to the supply of vitamins, cereals are considered an important source of group B vitamins, especially thiamin, riboflavin, folates and niacin (McKevith, 2004). Dietary fiber is present in large quantities and this is rich in fructo-oligosaccharides, which are reportedly effective at stimulating the growth of Bifidobacteria and Lactobacilli in the human intestine (K. D. Kaur, Jha, Sabikhi, & Singh, 2011). Besides this prebiotic effect, their phenolic compounds have also been reported to possess gastroprotective properties, in addition to their antioxidant, cholesterol-lowering, anti-atherogenic, anti-carcinogenic and anti-inflammatory effects (C. Chen et al, 2004;Dykes & Rooney, 2006;Prior & Gu, 2005).…”

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

“…The lower forms of phytic acid have a lower binding capacity for metals like iron and zinc (Agte et al 1997). There are 88.3 % reduction in phytate content was recorded when germinated pearl millet sprouts were fermented with mix pure cultures of Saccharomyces diasticus, S. cerevisiae, Lacto-bacillus brevis and L. fermentum at 30°C for 72 h (Kaur et al 2011).…”

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

“…Oats are rich in lipid content and hence oat flour shows high adhesiveness and is difficult to handle. Despite having this disadvantage, oat flakes are the most common whole grain oat product used in baking industry (Kaur et al 2012). Owing to high amount of lipases, the lipids may be prone to hydrolysis leading to rancidity in the flaked oats.…”