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Technologies for Improving the Nutritional Quality of Cereals

  • RongTsao CaoEmail author
Chapter

Abstract

Cereal grains, particularly rice, maize, and wheat, are the major food energy intake and the most dominant staple foods of the world average diet. Cereals and other grains not only substantial macronutrients, i.e., protein, lipids, and carbohydrate, but also many essential vitamins, minerals, and phytochemicals. Processing technologies may be beneficial to human health as they can help remove toxins and anti-nutritive factors, but may also lower nutritional quality as a result of nutrient loss during physical fractionation or heating. However, when used properly, such loss can be minimized and the overall nutritional quality improved. Postprimary processing technologies can be used to enrich the nutrient content and enhance the digestibility and bioavailability of various nutrients, thus maximizing the health benefits. This chapter is an overview of recent advances in cereal processing technologies that help improve nutritional quality of cereals.

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© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Guelph Research & Development CentreAgriculture & Agri-Food CanadaGuelphCanada

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