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properties (Kaur et al. 2014). This chapter emphasized on nutraceutical properties
and the application of cereals and grains potentially healthy to elaborate therapeutic food products.
15.2 General Concept of Whole Grains and Cereals
Cereals are defined as wheat, coarse grains and rice. Coarse grains generally refer
to cereal grains other than wheat and rice in the OECD countries (https://stats.oecd.
org/glossary/search.asp, 2-10-2018). Coarse cereals are a broad sub-group of several short duration warm weather (Kharif) crops such as Jowar (Sorghum), Bajra
(Pearl Millet), Maize, Ragi (Finger Millet) etc. They are used in food, fodder, fuel;
value-added products and also fast food products (http://apeda.gov.in/apedawebsite/
six_head_product/cereal.htm, 2-10-2018). Grains, commonly referred to as ‘cereals’ or ‘cereal grains’ are the edible seeds. There are a number of different types of
grains found within the true cereal grains including wheat, oats, rice, corn (maize),
barley, sorghum, rye, and millet (https://www.glnc.org.au/grains/types-of-grains/).
India is the world’s second largest producer of rice, wheat and other cereals. The
important cereals are wheat, paddy, sorghum, millet (Bajra), barley and maize etc.
India’s export of cereals stood at Rs. 52,064.52 crore/8078.85 USD millions during
the year 2017–18. In India the coarse cereals are mainly grown in poor agroclimatic
regions, particularly rain fed areas of the country. These crops are grown in areas
with high temperature and are called dry land crops because can be grown in areas
with 50–100 cm rainfall (http://apeda.gov.in/apedawebsite/six_head_product/
cereal.htm, 2-10-2018).
Grains are one of the major staple foods consumed around the world and provide
56% of the energy and 50% of the protein intake. They constitute the largest component of recommended daily intake in all dietary guidelines. High intake of whole
grains has been associated with a reduced risk of type 2 diabetes, coronary heart
disease and obesity. Whole grains contain endosperm, germ, and bran, in contrast
with refined grains, which have the germ and bran removed during the milling process. Whole grains are good sources of fibre, B vitamins, and some trace minerals
such as iron, magnesium, and zinc. These nutrients are found in the outer layer of
the grains or the bran that function as a protective shell for the germ and endosperm
inside. The germ is nourishment for the seed and contains antioxidants, vitamin E,
and some B vitamins, while the endosperm provides carbohydrates, protein, and
energy. Consumption of whole grains differs considerably between populations,
with the main source being whole grain bread in Scandinavian countries, whole
grain bread and breakfast cereals in the United States, brown rice, unrefined maize
and sorghum in some African countries, and brown rice in Asia, although most of
the rice consumed in Asia is white rice (Aune et al. 2016).
15 Cereals and Grains as Functional Food in Unani System of Medicine
properties (Kaur et al. 2014). This chapter emphasized on nutraceutical properties
and the application of cereals and grains potentially healthy to elaborate therapeutic food products.
15.2 General Concept of Whole Grains and Cereals
Cereals are defined as wheat, coarse grains and rice. Coarse grains generally refer
to cereal grains other than wheat and rice in the OECD countries (https://stats.oecd.
org/glossary/search.asp, 2-10-2018). Coarse cereals are a broad sub-group of several short duration warm weather (Kharif) crops such as Jowar (Sorghum), Bajra
(Pearl Millet), Maize, Ragi (Finger Millet) etc. They are used in food, fodder, fuel;
value-added products and also fast food products (http://apeda.gov.in/apedawebsite/
six_head_product/cereal.htm, 2-10-2018). Grains, commonly referred to as ‘cereals’ or ‘cereal grains’ are the edible seeds. There are a number of different types of
grains found within the true cereal grains including wheat, oats, rice, corn (maize),
barley, sorghum, rye, and millet (https://www.glnc.org.au/grains/types-of-grains/).
India is the world’s second largest producer of rice, wheat and other cereals. The
important cereals are wheat, paddy, sorghum, millet (Bajra), barley and maize etc.
India’s export of cereals stood at Rs. 52,064.52 crore/8078.85 USD millions during
the year 2017–18. In India the coarse cereals are mainly grown in poor agroclimatic
regions, particularly rain fed areas of the country. These crops are grown in areas
with high temperature and are called dry land crops because can be grown in areas
with 50–100 cm rainfall (http://apeda.gov.in/apedawebsite/six_head_product/
cereal.htm, 2-10-2018).
Grains are one of the major staple foods consumed around the world and provide
56% of the energy and 50% of the protein intake. They constitute the largest component of recommended daily intake in all dietary guidelines. High intake of whole
grains has been associated with a reduced risk of type 2 diabetes, coronary heart
disease and obesity. Whole grains contain endosperm, germ, and bran, in contrast
with refined grains, which have the germ and bran removed during the milling process. Whole grains are good sources of fibre, B vitamins, and some trace minerals
such as iron, magnesium, and zinc. These nutrients are found in the outer layer of
the grains or the bran that function as a protective shell for the germ and endosperm
inside. The germ is nourishment for the seed and contains antioxidants, vitamin E,
and some B vitamins, while the endosperm provides carbohydrates, protein, and
energy. Consumption of whole grains differs considerably between populations,
with the main source being whole grain bread in Scandinavian countries, whole
grain bread and breakfast cereals in the United States, brown rice, unrefined maize
and sorghum in some African countries, and brown rice in Asia, although most of
the rice consumed in Asia is white rice (Aune et al. 2016).
15 Cereals and Grains as Functional Food in Unani System of Medicine