Cereals and Pulses / Food Science and Technology (PDF)

Cereal and pulse crops are staple foods that provide essential
nutrients to many populations of the world. Traditionally, whole
grains were consumed but most current foods are derived from
refined fractions of cereal and pulse crops. Consumption of
processed or refined products may reduce the health benefits of
food. In wheat-based processed foods, for example, the removed 40%
of the grain (mainly the bran and the germ of the wheat grain)
contains the majority of the health beneficial components. These
components, particularly non-essential phytochemicals such as
carotenoids, polyphenols, phytosterols/ stanols, and dietary
fibers, have been shown to reduce the risk of major chronic
diseases of humans, such as cancer, cardiovascular diseases, and
Parkinson's disease.

Such bioactives are therefore good candidates for ingredients of
nutraceuticals and functional foods. There are many factors that
can affect the bioactive content of cereal and pulse-based food
ingredients, including genetics, growing and storage conditions,
post-harvest treatments, food formulation and processing. All of
these factors ultimately affect human health and wellness.
Bioavailability is also important for these compounds for exerting
their protective roles.

Cereals and Pulses: Nutraceutical Properties and Health
Benefits provides a summary of current research findings
related to phytochemical composition and properties of cereal and
pulse crops. The nutraceutical properties of each major cereal and
pulse are discussed. Coverage of cereals and pulse crops includes
barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium,
sorghum, millet, common beans, field peas, faba beans, chickpea,
lentil and soybeans. Chapters for each crop discuss methods to
improve crop utilization, nutraceutical components and properties,
bioactive compositions, antioxidant properties, beneficial health
effects, disease prevention activities, and areas for future
research. Also included are two chapters that examine the
beneficial health properties of dietary fibers and antioxidants.
Edited and written by an international team of respected
researchers, this book is a reference guide for scientists working
in food ingredients, food product research and development,
functional foods and nutraceuticals, crop breeding and genetics,
human nutrition, post-harvest treatment and processing of cereal
grains and pulses. It will enable them to effect value-added food
innovation for health promotion and disease risk reduction.