The majority of population relies on cereal grains to fulfill its dietary requirements. Despite being a good source of nutrients, cereal grains need to be processed using different methods as the components which are present in them have certain limitations. This book provides in depth information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss. Cereal grains covered in this book include wheat, rye, barley, maize, rice, oats, sorghum and millets.

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