273
Tako et al. 2015). Pearl millet is a gluten free grain and is the only grain that
retains its alkaline properties after being cooked which is ideal for people with
wheat allergies. Pearl millet grains are very high in calories precisely the reason
they do wonders for growing children and pregnant women. Gluten intolerance
persons (Celica) are allergic to gliadin, aprolmine specific to wheat and some
other common grains (Nambiar et al. 2011).
15.4.6 Jawar (Sorghum vulgare)
Sorghum is the fifth most important cereal crop in the world after wheat, rice, corn
and barley. Sorghum is used in a variety of foods. The white sorghums are processed
into flour and other products, including expanded snacks, cookies and ethnic foods,
and are gaining popularity in areas like Japan (Awika and Rooney 2004). The nutrients in the sorghum millets have identified prospective for reducing the risk of coronary heart disease, diabetes, tumour incidence, cancer risk, blood pressure, reduces
the rate of cholesterol and fat absorption, delaying gastrointestinal emptying and
provide in gastrointestinal health. Thus, the regular intake of sorghum millets and
their processed products can make a payment to health endorsement and disease
avoidance (Mathanghi 2012).
15.5 Nutritional Composition and Bioactive Compounds
in Cereals and Grains
The phytochemicals in fruits and vegetables are different from those in the grains,
which contain tocotrienols, tocopherol and oryzanol. The phenolic like ferulic acid
and diferulate are predominant in grains, but are not significant in some fruit and
vegetables. Thus, the regular insertion of cereals and their processed products can
make a payment to health endorsement and disease avoidance (Mannan et al. 2013).
Whole grains are a source of carbohydrates, multiple nutrients and dietary fibers
(https://en.wikipedia.org/wiki/Whole_grain). Moreover, they contain a substantial
amount of starch, a carbohydrate that provides dietary energy (https://en.wikipedia.
org/wiki/Legume). Cereals include dietary fibres such as glucan and arabinoxylan,
carbohydrates such as resistant starch and oligosaccharides (galacto- and fructooligosaccharides). Cereals can also be used as fermentable substrates for the growth
of probiotic microorganisms. Several of the nutrients in cereals such as the linoleic
acid, fibre, vitamin E, selenium and folate have known potential for reducing the
risk factors for coronary heart disease. (Ötles and Cagindi 2006).
Wheatgrass (Triticum aestivum) is one of the most widely used health foods;
Wheat germinated over a period of 6–10 days is generally called wheatgrass. During
germination, vitamins, minerals, and phenolic compounds including flavonoids are
15 Cereals and Grains as Functional Food in Unani System of Medicine
Tako et al. 2015). Pearl millet is a gluten free grain and is the only grain that
retains its alkaline properties after being cooked which is ideal for people with
wheat allergies. Pearl millet grains are very high in calories precisely the reason
they do wonders for growing children and pregnant women. Gluten intolerance
persons (Celica) are allergic to gliadin, aprolmine specific to wheat and some
other common grains (Nambiar et al. 2011).
15.4.6 Jawar (Sorghum vulgare)
Sorghum is the fifth most important cereal crop in the world after wheat, rice, corn
and barley. Sorghum is used in a variety of foods. The white sorghums are processed
into flour and other products, including expanded snacks, cookies and ethnic foods,
and are gaining popularity in areas like Japan (Awika and Rooney 2004). The nutrients in the sorghum millets have identified prospective for reducing the risk of coronary heart disease, diabetes, tumour incidence, cancer risk, blood pressure, reduces
the rate of cholesterol and fat absorption, delaying gastrointestinal emptying and
provide in gastrointestinal health. Thus, the regular intake of sorghum millets and
their processed products can make a payment to health endorsement and disease
avoidance (Mathanghi 2012).
15.5 Nutritional Composition and Bioactive Compounds
in Cereals and Grains
The phytochemicals in fruits and vegetables are different from those in the grains,
which contain tocotrienols, tocopherol and oryzanol. The phenolic like ferulic acid
and diferulate are predominant in grains, but are not significant in some fruit and
vegetables. Thus, the regular insertion of cereals and their processed products can
make a payment to health endorsement and disease avoidance (Mannan et al. 2013).
Whole grains are a source of carbohydrates, multiple nutrients and dietary fibers
(https://en.wikipedia.org/wiki/Whole_grain). Moreover, they contain a substantial
amount of starch, a carbohydrate that provides dietary energy (https://en.wikipedia.
org/wiki/Legume). Cereals include dietary fibres such as glucan and arabinoxylan,
carbohydrates such as resistant starch and oligosaccharides (galacto- and fructooligosaccharides). Cereals can also be used as fermentable substrates for the growth
of probiotic microorganisms. Several of the nutrients in cereals such as the linoleic
acid, fibre, vitamin E, selenium and folate have known potential for reducing the
risk factors for coronary heart disease. (Ötles and Cagindi 2006).
Wheatgrass (Triticum aestivum) is one of the most widely used health foods;
Wheat germinated over a period of 6–10 days is generally called wheatgrass. During
germination, vitamins, minerals, and phenolic compounds including flavonoids are
15 Cereals and Grains as Functional Food in Unani System of Medicine