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Effect of storage and processing conditions on nutrient composition of wheat and barley

S. Narwal,O. Gupta,V. Pandey,Dinesh Kumar,S. Ram

Published 2020 in Unknown venue

ABSTRACT

Abstract Processing of raw food specially grains and legume is very essential to makes them edible and digestible. Many processing conditions are required to make different kinds of food products from a single grain like wheat or barley. But many of the processing conditions lead to the loss of nutrients and reduce the nutritive value of the food. Milling of wheat is a very common process and is done to remove the outer layers to get the refined flour. But the refined flours are less nutritive containing only starch and proteins. All the micronutrients and antioxidants/phytochemicals are removed in the outer layers and bran. Likewise, pearling in barley also removes the outer layers resulting in the loss of many nutrients. Heat treatment is given during preparation of almost all the wheat and barley products. But heat treatment destroys many of the nutrients in the final food preparation. Since cereals are produced in large quantities and stored for long durations for use throughout the year, it is very important to optimize the storage conditions so that there is minimum loss of the nutrients. Humans have become very health conscious these days and to get maximum health benefits; they are opting for food products made from whole grains instead of those made from refined flours. Therefore, in order to get maximum health benefits from a wheat or barley products, the processing conditions should be optimized to minimize loss of nutrients.

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