Cereal traditional foods based

Cereal-based foods are the most important source of nutrients for mankind (FAO 2009). Table 17.1 summarizes the contribution of the most important foods to the average human diet. Cereals continue to be the primary sources of energy, due to the high starch content, protein, dietary fiber, B-vitamins, and minerals. The majority of diets are based on one particular cereal grain as the main substance in most countries around the world. The cereals most widely consumed are rice, wheat, and maize, mainly by inhabitants of Asia, Europe-United States-Canada, and Latin America, respectively. In Africa, maize, sorghum, and millets are widely cultivated in order to produce grains for the manufacturing of many traditional foods (Chapter 16). 

Since most snack foods are based on cereals (wheat, corn, rice), a great deal of attention has focused on fortification/supplementation of traditional cereal-based foods. Worldwide, cereals represent the major source of calories and proteins for humans i.e. 52% and 47% of the world s average per capita... 

Snack foods include a vast array of food items ranging from cereal-based crackers and com chips to high-protein snacks such as beef sticks and jerky. In past years, smoking of snack foods was limited primarily to meat snacks, as other snack foods were difficult to handle in the traditional smokehouse. With the development of natural smoke flavourings, snack food manufacturers can now incorporate these flavourings into a variety of products to produce smoked, barbecued, roasted or grilled flavours. 

Abriouel H, Omar NB, Rosario L, Canamero MM, Ortega E, Galvez A (2007) Differentiation and characterization by molecular techniques of Bacillus cereus group isolated from Poto Poto and Degue, two traditional cereal-based fermented foods of Burkina Faso and Republic of Congo. JFood Prot 70 1165-1173... 

Yegin, S., Uren, A. (2008). Biogenic amine content of boza a traditional cereal-based, fermented Turkish beverage. Food Chemistry, 111, 983-987. 

Cereal proteins play an important role in food functional properties and have been traditionally separated and characterized using slab-gel electrophoresis techniques. CE is emerging as a valuable new technique for the analysis of cereal proteins, particularly to bring improvements in resolution and speed of analysis. Methods based on CZE and SDS-CGE can be used for a variety of applications, including culti-var differentiation and purity screening. 

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