The DOI matches its Crossref record; 57 of the 57 references it cites were found in a registry or an index.
Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review
Open accessAbstract
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 could be milling the grain into flour. Grains are subjected to certain processing treatments to impart special characteristics and improve organoleptic properties such as expanded cereals. All these treatments result in alteration of their nutritional quality which could either be reduction in nutrients, phytochemicals and antinutrients or an improvement in digestibility or availability of nutrients. It is important to understand these changes occurring in grain nutritional quality on account of pre-processing treatments to select appropriate techniques to obtain maximum nutritional and health benefits. This review attempts to throw light on nutritional alterations occurring in grains due to pre-processing treatments.
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1 retracted
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BackgroundPhenolics in Food and Nutraceuticals
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Food Microstructure Affects the Bioavailability of Several Nutrients
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BackgroundReduction of phytic acid and enhancement of bioavailable micronutrients in food grains
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Cited by
Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J. (2018) · Food Science & Nutrition · doi:10.1002/fsn3.846 · Cited by 876
Osorio, L. L. D. R., Flórez-López, E., & Grande-Tovar, C. D. (2021) · Molecules · doi:10.3390/molecules26020515 · Cited by 367
Starič, P., Mravlje, J., Mozetič, M., Zaplotnik, R., Šetina Batič, B., Junkar, I., & Vogel Mikuš, K. (2022) · International Journal of Molecular Sciences · doi:10.3390/ijms23137369 · Cited by 45
Metadata
- Authors
- Oghbaei, M., & Prakash, J.
- Venue
- Cogent Food & Agriculture
- Publisher
- Informa UK Limited
- Published
- 2016-01-29
- Volume
- 2
- Issue
- 1
- ISSN
- 2331-1932 (ISSN-L)
- OpenAlex
- W2258083589
- Cited by
- 287
- References
- 57
- FWCI
- 11.60
- Type
- journal article
- Language
- en
- Open access
- diamond
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- Oghbaei, M., & Prakash, J. (2016). Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review. Cogent Food & Agriculture. https://doi.org/10.1080/23311932.2015.1136015
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
