Functional Foods from Cereal Grains

Abstract

Cereal grains and germs are good sources of various phytochemicals. The major phytochemicals present in cereal grains are: phenolic acids, flavones, phytic acid, flavanoids, coumarins, and terpenes. Cereal germs are good sources of ferulic acid, phytic acid, glutathione, and phytosterols. In addition, the cereal germ acontains the vitamins E, B₁, B₂, and B₃, the minerals P, K, Mg, Ca, Zn, and S, and fiber. Because of its rich nutrient content, cereal germ would be a valuable ingredient for production of functional foods. Our article examines the feasibility of using constituents of selected cereal grains such as wheat, oat, psyllium, and barley in producing functional foods.

Keywords:

• Cereals
• Baked products
• Grains
• Functional foods
• Germ
• Chemical composition
• Psyllium
• Oats
• Barley
• Phytochemicals

ACKNOWLEDGMENT

The authors express their gratitude to Dr. Sana'a BuHamra, Dean, College for Women, Kuwait University, for her support and encouragement to prepare this review paper.