Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas
El-Sayed M. Abdel-Aal
Abstract:Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgraded and end up as animal feeds or fertilizers. This adversely affects food security and the environment, and definitely implies an urgent need for a sustainable grain processing system to rectify the current issues, particularly the management of waste and excessive … Show more
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