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Related Experiment Video

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Cereal by-products as an important functional ingredient: effect of processing.

Yoya Luithui1, R Baghya Nisha1, M S Meera1

  • 1Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India.

Journal of Food Science and Technology
|February 8, 2019
PubMed
Summary

Cereal bran, a nutritious byproduct, can be upgraded for human food using processing techniques. These methods enhance its health benefits and food value, moving it beyond animal feed.

Keywords:
By-productsFunctional properties, food ingredientsProcessing

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Area of Science:

  • Food Science
  • Agricultural Byproduct Valorization
  • Nutritional Biochemistry

Background:

  • Cereal bran is a rich source of dietary fiber, minerals, vitamins, polyphenols, and phytosterols.
  • Currently, cereal bran is largely underutilized as animal feed, despite its significant nutritional value.
  • Processing is needed to enhance the functional and food value of cereal bran for human consumption.

Purpose of the Study:

  • To review technological interventions for processing cereal bran.
  • To explore methods for isolating functional food ingredients from cereal bran.
  • To increase the utilization of this nutritious byproduct in the food industry.

Main Methods:

  • Mechanical processing techniques
  • Enzymatic processing techniques
  • Thermal processing techniques

Main Results:

  • Processing improves functional properties and sensory attributes of cereal bran.
  • Enhanced extractability and solubility of beneficial compounds.
  • Reduced inhibitory factors and improved micronutrient bio-accessibility.

Conclusions:

  • Technological interventions can transform cereal bran into a valuable functional food ingredient.
  • Processing unlocks the potential of cereal bran, increasing its food value and utilization.
  • This approach supports a more sustainable food processing industry by valorizing byproducts.