Antioxidant-Rich Natural Grain Products and Human Health

Jideani, Afam I. O.; Silungwe, Henry; Takalani, Thakhani K.; Anyasi, Tonna A.; Udeh, Henry Okwudili; Omolola, Adewale Olusegun

doi:10.5772/57169

Cited by 6 publications

(2 citation statements)

References 78 publications

(74 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compared to wheat, oat, and rice, corn has higher phytochemical content such as phenolic compounds which have anticarcinogenic effects (Jideani et al, 2014). Pulse crops (garbanzo, lentils, dry beans, lupin, and various types of beans) are excellent source of protein, complex carbohydrates, fibers, essential vitamins and minerals.…”

Section: Introductionmentioning

confidence: 99%

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

Singha

Muthukumarappan

Krishnan

2017

Food Science & Nutrition

View full text Add to dashboard Cite

A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high‐protein and high‐fiber extruded snacks. A four‐factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. With increase in the extrusion temperature from 100 to 140°C, apparent viscosity, specific mechanical energy, and torque value decreased. Increase in FDDG level resulted in increase in apparent viscosity, SME and torque. FDDG had no significant effect (p > .5) on mass flow rate. SME also increased with increase in the screw speed which could be due to the higher shear rates at higher screw speeds. Screw speed and moisture content had significant negative effect (p < .05) on the torque. The apparent viscosity of dough inside the extruder and the system parameters were affected by the processing conditions. This study will be useful for control of extrusion process of blends containing these ingredients for the development of high‐protein high‐fiber extruded snacks.

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

Singha

Muthukumarappan

Krishnan

2017

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Table 5 shows the nutritional composition of some millet's species. They have higher amount of minerals such as magnesium, manganese, phosphorus, iron, copper, and potassium when compared with corn, sorghum, and wheat [1,8,30]. The main nutrients in millets are starch, protein, lipid, dietary fibre, vitamins, and minerals as shown in Table 6.…”

Section: Digitaria Iburuamentioning

confidence: 99%

Millets Cereal Grains: Nutritional Composition and Utilisation in Sub-Saharan Africa

Ramashia¹,

Mashau²,

Onipe³

2021

Cereal Grains - Volume 1

View full text Add to dashboard Cite

Millets are small to medium size cereal grain crops that are cultivated throughout the tropics and subtropical region. The grains are used for food and fodder for feeding animals around the globe. Millets have great economic, health importance, gluten-free, have low glycemic index and are known as “nutra–cereals”. The grains are mostly utilised as a food source by population with lower socio-economic factors which are traditional consumers in the farm and village levels. They are rich sources of carbohydrates, protein, crude fibre, phytochemicals, minerals, and vitamins. They are processed by using different traditional processes such as soaking, germination, malting, fermentation, milling or grinding, cooking, roasting and popping. Millet grains/ flours are utilised and consumed as flat breads, biscuits, snacks, beverages, porridges, chapati, dosa, pastas. There is a need to produce new value-added products from millets which is underutilised crop to improve food security and prevent micronutrients deficiencies.

show abstract

The role of oilseed crops in human diet and industrial use

Abiodun

2017

Oilseed Crops

View full text Add to dashboard Cite

Antioxidant-Rich Natural Grain Products and Human Health

Cited by 6 publications

References 78 publications

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

Millets Cereal Grains: Nutritional Composition and Utilisation in Sub-Saharan Africa

The role of oilseed crops in human diet and industrial use

Contact Info

Product

Resources

About