Nutrition cereals

Carter, J.F. (1993) Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition. Cereal Foods World, 38, 753-759. 

There seems to be every indication that there will be a steady increeise in the consumption of commercial cereal products around the world eis the developing countries attempt to feed their burgeoning populations. It is note-worthy, too, that certain American cereal and milling companies have assisted in the development of marketing of nutritive cereal mixtures for needy peoples. 

Fulfiner, L.A., and Shao, A. 2001. The role of lutein in eye health and nutrition. Cereal Foods WbWd46(9) 408. 

Deficiency Diseases. Not only did cereals make an important contribution to improving the general status of humankind, but they also were important dietary components of some groups of people who showed certain nutritional deficiencies. This observation led to the discovery of some of the vitamins. These deficiency diseases have been most prominently associated with use of rice, com, and wheat. 

Dietary fibers are used in several food categories, including breakfast cereals, pasta, snack foods, and baked goods, as well as some pharmaceutical categories such as enteral nutritionals, bulk laxatives, and diet beverage mixes (31). The common dietary fiber additives and their sources are given (32). 

Pea.nuts, The proteins of peanuts are low in lysine, threonine, cystine plus methionine, and tryptophan when compared to the amino acid requirements for children but meet the requirements for adults (see Table 3). Peanut flour can be used to increase the nutritive value of cereals such as cornmeal but further improvement is noted by the addition of lysine (71). The trypsin inhibitor content of raw peanuts is about one-fifth that of raw soybeans, but this concentration is sufficient to cause hypertrophy (enlargement) of the pancreas in rats. The inhibitors of peanuts are largely inactivated by moist heat treatment (48). As for cottonseed, peanuts are prone to contamination by aflatoxin. FDA regulations limit aflatoxin levels of peanuts and meals to 100 ppb for breeding beef catde, breeding swine, or poultry 200 ppb for finishing swine 300 ppb for finishing beef catde 20 ppb for immature animals and dairy animals and 20 ppb for humans. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

The ABC cereal company is developing a new type of breakfast cereal to compete with a rival product that they call Brand X. You are asked to compare the energy content of the two cereals to see if the new ABC product is lower in calories so you burn 1.00-g samples of the cereals in oxygen in a calorimeter with a heat capacity of 600. J-(°C). When the Brand X cereal sample burned, the temperature rose from 300.2 K to 309.0 K. When the ABC cereal sample burned, the temperature rose from 299.0 K to 307.5 K. (a) What is the heat output of each sample (b) One serving of each cereal is 30.0 g. How would you label the packages of the two cereals to indicate the fuel value per 30.0-g serving in joules in nutritional Calories (kilocalories) ... 

MCINTOSH G H (2001) Cereal foods, fibers and the prevention of cancers. Australian Journal of Nutrition and Dietetics, 58 Suppl. 2 S35-S48. 

Many plant products are very rich in cell wall materials. Cereal brans, seed hulls, various pulps (including beet pulp), citrus peels, apple pomace... are typical exemples of such by-products (1,2). They can be used after simple treatments as dietary fibres, functional fibres or bulking agents, depending on the nutritional claims (2). They can be used also eis sources of some polysaccharides. 

The reason that the caseins, which constitute nearly 80% of bovine milk, are unfolded in their native states appears to be to facilitate digestion, since the open rheomorphic structures allow rapid and extensive degradation to smaller peptides by proteolytic enzymes. The natively unfolded structures of many cereal proteins may serve an analogous purpose since they provide nutrition for seedlings. The physiological function of the synucleins in the brain is as yet unclear, but tau is known to promote and stabilize the assembly of microtubules. 

Cadmium is nutritionally non-essential, toxic and a ubiquitous environmental pollutant. It is found in leafy vegetables, grains and cereals, and since it is present in substantial amounts in tobacco leaves, cigarette smokers on a packet a day can easily double their cadmium intake. It has a long biological half-life (17-30 years in man), accumulates in liver and kidneys and its toxicity involves principally kidney and bone (Goyer, 1997).While Cd interferes primarily with calcium, it also interacts with zinc and can induce the synthesis of metallothionein. Cadmium bound to metallothionein in liver or kidney is thought to be non-toxic, but cadmium in plasma... 

Bothwell, T.H., Clydesdale, F.M., Cook, J.D., Dallman, P.R., Hallberg, L., Van Campen, D. and Wolf, W.J. "The Effects of Cereals and Legumes on Iron Availability," Internatl. Nutritional Anemia Consultative Group, The Nutrition Foundation, Washington, D.C., 44 pages, 1982. 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

E 420, E 421, E 953, E 965, E 966 and E 967 are polyhydric alcohols and they are allowed to quantum satis in certain foods that are energy-reduced or with no added sugar, including certain dessert products, breakfast cereals, edible ices, jams and marmalades, certain confectionery products, line bakery wares and sandwich spreads in chewing gum with no added sugar and in sauces, mustard, products for particular nutritional uses and solid supplements/dietary integrators. 

Vitamins occur naturally in many foods and raw materials. However the natural contents are often supplemented in many food products to ensure an adequate intake, for example in infant formulae, breakfast cereals and clinical nutrition products. Vitamins are usually added as nutrients and thus not covered in this chapter but may also be added as food colours (riboflavin, carotenes). The reader should refer to the following references for recent developments in... 

C. Improved nutritional and product properties of cereal fibers... 

The nutritional value of proteins (see p. 360) is decisively dependent on their essential amino acid content. Vegetable proteins—e.g., those from cereals—are low in lysine and methionine, while animal proteins contain all the amino acids in balanced proportions. As mentioned earlier, however, there are also plants that provide high-value protein. These include the soy bean, one of the plants that is supplied with NH3 by symbiotic N2 fixers (A). 

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