Task group reports; Working papers; Wheat; Rice; Corn; Sorghum and millet.

Task group reports; Working papers; Wheat; Rice; Corn; Sorghum and millet.

In december 1970, a workshop on improving the nutrient quality of cereals through breeding and fortification was convened by the office of nutrition, technical assistance bureau, AID. Out of the conference came recommendations regarding wheat, rice, corn, sorghum, and millet, and some general recommendations on strategy to implement the recommentions. Several individuals who were participats in that conference are here, or have been attendance in this follow-up conference almost six years later. We are, indeed, appreciative of the conscientious efforts of Irwin Hornstein of TA/N and Earl Leng of TA/Ag, who recognized the need to bring this group together to evaluate the progress that has been made in following up on the recommendations of the earlier conference, to appraise our present position, to re-evaluate those earlier recommendations, and to formulate the objectives. Dr. Hornstein has stated the objectives for this conference very clearly. How well have we succeeded in meeting these objectives? First we have had a very frank and objective analysis of the results obtained in the fortification projects. A. The corn fortification project desighned to determine the effects of fortifying the basic corn diet of the villagers with soybean flour as a source of protein, plus. 1% lysine addition and a mineral/vitamin mix. The supplement was added at the local milling facility when the corn was brought in for grinding. Excellent cooperation was experienced in starting the project, with about 95% of the families (...).

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Written by Principal Scientist (DWR) Karnal, Haryana the book carries up-to-date information on all the methods, techniques and processes of quality improvement from the stage of growing to making of the end product of major cereal crops.

With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next generation nutritionally-enhanced cereal products to maximise market potential. Improving the nutritional and nutraceutical properties of wheat and other cereals provides a comprehensive coverage of the research into nutritional components of cereals, their interactions with the gut and the way processing can inhibit or optimise benefits. Despite the collection's strong focus on wheat and its nutritional properties, other cereal products, including oats, rye, spelt, sorghum and millet are discussed in terms of their own nutritional value. Edited by Professor Trust Beta, University of Manitoba, Canada, Improving the nutritional and nutraceutical properties of wheat and other cereals will be an excellent reference framework for academic researchers in cereal science, arable farmers, manufacturers/suppliers of cereal nutrition products, as well as government and private sector agencies supporting cereal production.