The majority of population relies on cereal grains to fulfill its dietary requirements. Despite being a good source of nutrients, cereal grains need to be processed using different methods as the components which are present in them have certain limitations. This book provides in depth information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss. Cereal grains covered in this book include wheat, rye, barley, maize, rice, oats, sorghum and millets.
Key Features
• Provides comprehensive knowledge on different kinds of cereal processing methods
• Presents the latest information on the effect of processing methods on specific nutrients (macro as well as micro) of cereal grains
• Includes techniques to minimize the nutrients loss
The majority of population relies on cereal grains to fulfill its dietary requirements. This book provides information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss.
A brief overview on nutritional profile of cereal grains. Milling and
fractionation. Soaking and germination (sprouting). Solid-State Fermentation:
Part-I. Solid-state fermentation: Part-II. Effect of solid-state fermentation
on nutritional profile of millets. Effect of parboiling on nutritional
aspects of cereal grains. Gluten-free millet-based bread: processing,
nutritional and health benefits. Effect of extrusion cooking on nutritional
aspects of cereal grains. Effect of baking on nutritional aspects of cereal
grains. Effect of high-pressure processing on nutritional profile of cereal
grains. Effect of ultrasonication on nutritional profile of cereal grains.
Effect of irradiation on nutritional profile of cereal grains. Handling and
Storage. Gluten-free bread and pasta from cereals and their relative
nutritional value. Gluten-free cereals products and their relative
nutritional value. Health benefits of cereal grains.
Sukhvinder Singh Purewal, Ph.D., is presently working as an assistant professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he was awarded with major research project spanning from 2018 to 2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 50 research papers in internationally recognized journals, Dr. Purewal has been honored with best poster awards at both national and international conferences. He actively participates as a member of prestigious organizations, including the Association of Microbiologists of India (AMI); the Mycological Society of India (MSI); the Association of Food Scientists and Technologists (AFSTI) in Mysore, India; and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious Young Scientist Award by the renowned AMI in recognition of his outstanding contributions to the field of food microbiology. Furthermore, Dr. Purewal has demonstrated his expertise by publishing an authored book, Millets: Properties, Processing, and Health Benefits, along with six edited books: 1) Maize Nutritional Composition, Processing, and Industrial Uses; 2) Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses; 3) Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives; 4) Colored Cereals Properties, Processing, Health Benefits, and Industrial Uses; 5) Compendium of Clove: Navigating Agriculture, Chemistry, Processing, and Health Benefits with CRC Press, Taylor & Francis Group.
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