Ameliorative Role of Composite Flour Against Human Maladies
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2019, Vol 18, Issue 4
Abstract
Cereals are used by humans since long from prehistoric times and are rich sources of macro and micronutrients. They are considered as staple food and provide significant amount of proteins, carbohydrates, vitamin B and minerals. It is also source of phytochemicals which impart positive impact on health. Cereals are also rich source of carbohydrates and present numbers of anti- nutrients. Composite flour by milling of cereals is different from the ready-made mixed flour which is used in bakery products and by millers contain non-perishable constituents whereas the composite flour is the mixture of different flours of vegetables, wheat or non-wheat flour, rich in protein and starch. Composite flour significantly decreases the glucose levels and prevents from heart disease via maintaining physical property of arterial walls, suppressing the betalipoprotein -C oxidation, and proliferation of aortic smooth muscle cellular phone. Composite flour also causes momentous reduction in serum glycosylated protein levels, lipoprotein cholesterol, glycosylated albumin levels, and serum lipids levels as well as also decreases the concentrations of blood glucose. Moreover, utilization of arabinoxylan fiber markedly lowers the blood glucose level, insulin resistance, enhanced the insulin sensitivity, insulin efficiency, and provides protection from the damage of beta cells. The current review article highlights the potential and curative role of composite flour against various human maladies.Cereals as crops are grown throughout the temperate and tropical regions of the world and full fil the approximately fifty percent food energy requirements of population. Cereals in form of wheat, rice, maize, barley are significant source of minerals and bioactive compounds to dire human requirements. Cereals are mostly used as staple food in different regions of the world. Their grains mainly consist of three cereal grain consists of three main parts such as the endosperm (germinating seed), the germ (production of new plants), and the bran (provide protection to the grain). While, their concentrations are varied in different cereals grains with same general pattern. Wheat is the major crops after barley and oat among the cereals cultivated in the European countries and mostly consumed as staple foods [1]. Among cereals, wheat (Triticum aestivum) belongs to family gramineae and is considered second only to rice as the main human food crop. Commercially, Triticum aestivum ulgarev and Triticum turgidum durum are of most importance. It is one of substantial crop and cultivated approximately on 17% of the total land worldwide. Likewise, wheat grain is comprised of different types of tissues such as embryo portion (germ), endosperm which is fully covered by starch grains, aleurone layer (packed endosperm), and the pericarp [2].Due to the presence of nutrients and phytochemicals, wheat become more important for the nutraceutical and functional properties. After milling, wheat has been used to prepare diverse food products such as bread for the supply of nutrients to human after milling. Wheat straw is also used as animal feed. Functional characteristics of wheat are influenced by composition, grain hardness and protein contents. Additionally, wheat also exhibits some anti-nutrional effects owing to the existence of antinutrients i.e. lectin and gluten that decrease the dysfunction and diseases in humans [3,4]. Environmental and climatic factors including temperature, humidity, topography, soil etc. affect the quality and yield of wheat productions.
Authors and Affiliations
Muhammad Hanif Mughal
Keywords
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- EP ID EP622600
- DOI 10.26717/BJSTR.2019.18.003193
- Views 174
- Downloads 0
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