Nutritional quality of color cereals and effects of processing on its functional properties

Olalere Olusegun Abayomi; Chee Yuen Gan; Muhammad Hakimin Shafie; Hamoud Alenezi; Abiola Ezekiel Taiwo; Fawale Samson Olumide

doi:10.1016/B978-0-323-99733-1.00003-0

Nutritional quality of color cereals and effects of processing on its functional properties

Olalere Olusegun Abayomi, Chee Yuen Gan, Muhammad Hakimin Shafie, Hamoud Alenezi, Abiola Ezekiel Taiwo, Fawale Samson Olumide

Research output: Chapter or section in a book/report/conference proceeding › Chapter or section

1 Citation (SciVal)

Abstract

Color cereals are functional foods that contain a sufficient amount of essential nutrients as well as several other key bioactive compounds that benefit human health. They are often ingested either processed or whole to considerably meet the daily nutrient requirements of people all over the world. Their nutritional and therapeutic advantages are mostly attributable to the presence of bioactive components such as polyphenols, minerals, antioxidants, and vitamins, which aid in the prevention and treatment of many degenerative disorders. However, color cereal grains undergo physical and chemical transformations as a result of their thermal and nonthermal processing. Consequently, special attention should be devoted to avoiding or minimizing the loss of nutritious content in grain cereals during both primary and secondary processing. Primary and secondary processing effects on the nutritional properties of color grains are discussed in detail in this chapter, which provides a comprehensive resource for harnessing their nutritive values.

Original language	English
Title of host publication	Functionality and Application of Colored Cereals
Subtitle of host publication	Nutritional, Bioactive, and Health Aspects
Editors	S. Punia, M. Kumar
Place of Publication	London, U. K.
Publisher	Elsevier Academic Press Inc
Chapter	2
Pages	27-46
Number of pages	20
ISBN (Electronic)	9780323997331
ISBN (Print)	9780323997348
DOIs	https://doi.org/10.1016/B978-0-323-99733-1.00003-0
Publication status	Published - 22 Nov 2022
Externally published	Yes

Keywords

Bioactive
Color cereals
Nutrients
Processing

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-0-323-99733-1.00003-0

Cite this

Abayomi, O. O., Gan, C. Y., Shafie, M. H., Alenezi, H., Taiwo, A. E., & Olumide, F. S. (2022). Nutritional quality of color cereals and effects of processing on its functional properties. In S. Punia, & M. Kumar (Eds.), Functionality and Application of Colored Cereals: Nutritional, Bioactive, and Health Aspects (pp. 27-46). Elsevier Academic Press Inc. https://doi.org/10.1016/B978-0-323-99733-1.00003-0

Nutritional quality of color cereals and effects of processing on its functional properties. / Abayomi, Olalere Olusegun; Gan, Chee Yuen; Shafie, Muhammad Hakimin et al.
Functionality and Application of Colored Cereals: Nutritional, Bioactive, and Health Aspects. ed. / S. Punia; M. Kumar. London, U. K.: Elsevier Academic Press Inc, 2022. p. 27-46.

Research output: Chapter or section in a book/report/conference proceeding › Chapter or section

Abayomi, OO, Gan, CY, Shafie, MH, Alenezi, H, Taiwo, AE & Olumide, FS 2022, Nutritional quality of color cereals and effects of processing on its functional properties. in S Punia & M Kumar (eds), Functionality and Application of Colored Cereals: Nutritional, Bioactive, and Health Aspects. Elsevier Academic Press Inc, London, U. K., pp. 27-46. https://doi.org/10.1016/B978-0-323-99733-1.00003-0

Abayomi OO, Gan CY, Shafie MH, Alenezi H, Taiwo AE, Olumide FS. Nutritional quality of color cereals and effects of processing on its functional properties. In Punia S, Kumar M, editors, Functionality and Application of Colored Cereals: Nutritional, Bioactive, and Health Aspects. London, U. K.: Elsevier Academic Press Inc. 2022. p. 27-46 doi: 10.1016/B978-0-323-99733-1.00003-0

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AU - Taiwo, Abiola Ezekiel

AU - Olumide, Fawale Samson

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AB - Color cereals are functional foods that contain a sufficient amount of essential nutrients as well as several other key bioactive compounds that benefit human health. They are often ingested either processed or whole to considerably meet the daily nutrient requirements of people all over the world. Their nutritional and therapeutic advantages are mostly attributable to the presence of bioactive components such as polyphenols, minerals, antioxidants, and vitamins, which aid in the prevention and treatment of many degenerative disorders. However, color cereal grains undergo physical and chemical transformations as a result of their thermal and nonthermal processing. Consequently, special attention should be devoted to avoiding or minimizing the loss of nutritious content in grain cereals during both primary and secondary processing. Primary and secondary processing effects on the nutritional properties of color grains are discussed in detail in this chapter, which provides a comprehensive resource for harnessing their nutritive values.

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Nutritional quality of color cereals and effects of processing on its functional properties

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

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