Alternative cereals and pulses - a material for production of functional food
2001
Modic, M. (Zito d.d., Ljubljana (Slovenia) | Kreft, I. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept.)
Importance and possibilities to introduce alternative grain and cereal food products in Slovenia, are discussed. There are several minor cereals and pulses, which were grown until the beginning of the previous century. After that, minor cereals were no more widely used, as they have been replaced by more productive species (mainly by common wheat, corn and potatoes). Now, with greater concern for human health and for functional food, for sustainable agriculture and for ecological growing without chemicals, a great interest for these plants has appeared. Reborn interest for the forgotten crops have found growers, breeders and food technologists unprepared, as there have been until recent years no collecting of genetic material, nor breeding or studies on nutritional and technological value of minor cereals. Importance of content and constitution of proteins, lipids, starch, dietary fiber, trace elements (including selenium), antioxidants, phytoestrogens and phytosterols in functional foods made of alternative cereals such as oats, hulled wheats, barley, buckwheat, amaranth, proso millet, foxtail millet and pulses is discussed.
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Эту запись предоставил University of Ljubljana