Cereals and legumes are important part of dietaries and contribute substantially to nutrient intake of human beings. They are significant source of energy, protein, dietary fiber, vitamins, minerals, and phytochemicals. Primary processing of cereals and legumes is an essential component of their preparation before use. For some grains, dehusking is an essential step, whereas for others, it coul...

BACKGROUND Prospective studies suggested that substituting whole-grain products for refined-grain products lowers the risks of type 2 diabetes and cardiovascular disease (CVD) in women. Although breakfast cereals are a major source of whole and refined grains, little is known about their direct association with the risk of premature mortality. OBJECTIVE We prospectively evaluated the associat...

Grain development in cereals depends on synthesis and remobilisation compounds such as water-soluble carbohydrates (WSCs), amino acids (AAs), minerals environmental conditions during pre- post-anthesis. This study analyses the impact of water stress metabolite (WSCs, AAs nitrogen) dynamics between source (leaves stems) sink (grain) organs triticale, bread wheat, durum wheat barley. Plants were ...

Whole grain cereals contain a wide range of phytochemicals and it is often difficult to ascribe protective effects on metabolic health to any one particular constituent. The interactions among bioactive components, which contribute highly to the total antioxidant capacity of cereals, represent the first step in the evaluation of food potential health benefits. This research focused on the deter...

Fusarium head blight (FHB), or scab, caused by several Fusarium species, especially Fusarium graminearum Schwabe [teleomorph Gibberella zeae (Schweinitz) Petch], is a widespread and destructive disease of wheat (Triticum aestivum L.), barley (Hordeum vulgare L.), and other small-grain cereals (Liddell 2003; Parry et al. 1995; Pirgozilev et al. 2003). These pathogens infect spikes and reduce gra...

To assess the potential for mycotoxin contamination of the human food supply following the 1988 U.S. drought, 92 grain food samples were purchased from retail outlets in the summer of 1989 and surveyed for aflatoxin B1, zearalenone, and deoxynivalenol (DON [vomitoxin]) by monoclonal antibody-based competitive enzyme-linked immunosorbent assay (ELISA). Only one sample (buckwheat flour) was found...

Maximising digestible energy (DE) yield from cereals is fundamental to optimising efficiency in pig and poultry production systems. Given the potential interaction between grain structure and composition and DE (or AME) yields in monogastrics, consideration must be given to cost–effective interventions that may improve available energy supply from grains. Processing options such as extrusion an...

Molecular evolution of large protein families in closely related species can provide useful insights on structural functional relationships. Phylogenetic analysis of the grass-specific group II HKT genes identified two distinct subfamilies, I and II. Subfamily II was represented in all species, whereas subfamily I was identified only in the small grain cereals and possibly originated from an an...

Cancer is one of the main chronic degenerative diseases worldwide. In recent years, consumption of whole-grain cereals and their derivative food products has been associated with a reduced risk of various types of cancer. The main biomolecules in cereals include proteins, peptides, and amino acids, all of which are present in different quantities within the grain. Some of these peptides possess...