Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Sanjay Kumar

  • Research Article
    Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods
    Author(s): Saroj Dahiya, Neera Parmar and Sanjay KumarSaroj Dahiya, Neera Parmar and Sanjay Kumar

    Background: Wheat (Triticum aestivum) is the most important food crop in India and most important cereal grain. It is widely consumed in northern India. It is the leading source of all the macronutrients like proteins (especially vegetable protein), energy and carbohydrates and micronutrients like minerals (iron, calcium, zinc, potassium etc.) and B vitamins. It is currently second to rice in terms of total production (tonnes) as the main human food crop. The wheat flour besides various nutrients also contains anti-nutrients like phytates, oxalates, polyphenols, tannins etc. Polyphenol are the phytochemicals i.e., compounds which are found abundantly in natural plant food sources that have antioxidant properties. These phytochemicals are found in many types of plant foods, such as grains like wheat, pearl millet, maize etc., legumes like peanuts and soybeans, nuts, and seeds. There ar.. Read More»
    DOI: 10.4172/2155-9600.1000575

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