Cereals are very important crops. They are cultivated mainly for food, feed, alcohol production and as important raw materials in industries (FAO, 1995). Cereals are the most important food crops in the world (Hammes et al., 2005). In the developing countries, especially in Africa and Asia, virtually all the cultivated cereal crops are used for human nutrition with a greater part subjected to fermentation. The commonly cultivated cereals in Africa include maize (Zea mays), pearl millet (Pennisetum glaucum), rice (Oryza sativa) and sorghum (Sorghum bicolor). Sorghum is widely grown all over the world for food and feed (Serna-Saldivar et al., 1991). It is the most drought-tolerant cereal grain and requires little input during growth, making it the largest cultivated crop in the Northern Guinea Savanna areas of Nigeria (FAO, 1996; Dicko et al., 2006; Kolawole et al., 2007). Nigeria is the third largest producer of sorghum globally and leads the world in sorghum production for human consumption (FAO, 2005). It is majorly utilized as food in African countries, serving as a source of energy and protein for the population (Dicko et al., 2006). Sorghum is a good source of vitamins, notably the B vitamins and the liposoluble vitamin, minerals and important nutraceuticals such as antioxidant phenolics and cholesterol-lowering waxes (BSTID-NRC, 1996; Dykes and Rooney, 2006). It is a gluten-free cereal crop making it suitable for celiac patients (Taylor et al., 2006). The slowly digestible starch of sorghum is known to exhibit a low glycemic index and increased satiety (Shin et al., 2004). This is important in the diet of obese and diabetic patients. However, sorghum is deficient in some basic components such as the absence of certain essent...
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... to consumers (Annan et al., 2003; Inyang and Idoko, 2006; Adejuyitan et al., 2009). However, the colour of the nixtamalized fortified sorghum-ogi was most preferred by the panel compared to other types of sorghum-ogi. The preference for the colour of sorghum-ogi that was subjected to nixtamalization was found to be significantly different from the non-nixtamalized samples (p˂0.05). Fortification also improved the appearance and taste of sorghum-ogi based on the sensory evaluation. Nixtamalized fortified sorghum-ogi is the most acceptable among the sorghum-ogi sample that were evaluated.
In conclusion, the complementation of sorghum fermentation with fortification and nixtamalization is able to improve the quality attributes of the product, especially consumer acceptability. Therefore, these strategies can enhance the preference for sorghum-based fermented foods.
Grains are detrimental says many experts wherein it includes lectin, which can lead to intestinal damage, infection and other diseases. In addition, it includes phytic acid which is stripping off many nutrition and vitamin supplements in
This paper research on the different angle that the comparative analysis of the nutritional compositions of the two types of corn. It provides us a view of one of the...
Michael Pollan makes arguments concerning the eating habits of the average American. Pollan suggests, in spite of our cultural norms, we should simply “Eat food. Not too much. Mostly Plants.”
Americans consume chocolate every day, we love it. It gives us a little morsel of happiness when we consume it. But what effects does it have on others when we consume it? Do other Americans know what went into making that fun size Snickers Bar? Most people don’t, in Africa children are kidnapped and smuggled across the continent to work as slaves on coca plantations. The children smuggled for slave work are as young as seven years old. Daily hundreds of children are trafficked to the Ivory Coast, which is a renowned area where most chocolate plantations are. It is sickening that children are taken away from their home to work on farms as slaves. Not living a fun and educated childhood, they are worked in unsafe and unethical environments.
“For the first time in the history of the world, every human being is now subjected to contact with dangerous chemicals, from the moment of conception until death.” Why do people consciously consume unhealthy, processed foods which big corporations in America distribute? These foods can lead to potentially harmful affects on the human body. So why are these risky products sold and consumed? The main reasons are because processed foods taste great and companies make large profits from these unwholesome products. General Mills is the 6th largest food company in the world, and uses genetically modified ingredients, preservatives, and artificial flavors in their products. The product that will be analyzed will be the tasty, mouthwatering breakfast favorite, Reese’s Puffs.
Have you ever wondered how to separate the wonderful colors from the candy itself? What will the candy turn into when they separate it from the dyes? They wanted to see if they could find a more natural way to make the candy colorful, so that it wouldn’t cause so many health issues. They think that it will separate from the candy fine without any problems and that the Skittles will turn into a white-ish color and the M&M’s will be a chocolate color. The paragraphs in this essay consist of- what is the dye made of, how it can damage humans, and how to take away the dye from the candy.
Nutritionism and Today’s Diet Nutritionism is the ideology that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. In the book, “In Defense of Food” by Michael Pollan, he critiques scientists and government recommendations about their nutritional advice. Pollan presents a strong case pointing out the many flaws and problems that have risen over the years of following scientific studies and government related warnings on the proper amount of nutrients needed for a healthy diet. Pollan’s main point is introducing science into our food system has had more of a negative impact than a positive one, we should go back to eating more of a traditional diet. I believe food science has given us
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
Cellania. "The Physics of Breakfast Cereal." Neatorama. N.p., 28 Feb. 2011. Web. 20 Feb. 2014.
The seed constituents i.e., proteins, starch, non- starch carbohydrates, lipids and other small molecules determines the processing quality of wheat. The protein content and types determine the end product quality like bread, biscuit, cake, chapatti and noodles etc. Wheat grains can generally be classified as having either a soft or hard endosperm texture. Soft grains are usually used for making biscuits whereas hard grains are used for pan-breads and pasta (Moss, 1973).
Fuel your day with a delicious spread that is part of a complete breakfast. With many essential ingredients for maintaining a healthy diet, why would two mothers from California file a lawsuit against this breakfast spread (7)? The breakfast spread they have been feeding their children, although seemingly beneficial, has the nutritional values of a candy bar. However, Nutella continues to contribute to Ferrero family’s net-worth of over $26 billion (10).
The knowledge of physical properties of pearl millet is important in determining its suitability in food product development as well as designing equipment in handling of the millet. Bran rich fraction, a byproduct of pearl millet milling, was characterized by high WHC and OHC indicating its suitability as a bulking agent in functional food formulations. Germination of pearl millet resulted in lighter and finer flours with high bulk density, desirable attributes in infant/health food formulations (Florence et al 2014c)
They add flavor and extend the shelf-life and storage duration of foods. They also improve the quality of foods, aiding foods that were not meant for storage become safer for consumption. Because of these benefits that the use of food additives have, “about 75% of the Western diet is made up of various processed foods, each person is now consuming an average 8-10 lbs of food additives per year, with some possibly eating considerably more” (Tuormaa 1994). Though this article is dated, the information provided is still relevant
Grains are a diverse food group with a diverse nutrient profile. Generally, though, they give a rich exhibit of B vitamins and a variety of minerals. Numerous contain cancer prevention compounds, and some give novel cell reinforcements antioxidants found almost nowhere else in our food supply.
1443 - 1460. Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].