Biochemical and nutritional properties of wheat bulgur: A review

Abstract

Bulgur has long been regarded as the first processed food and one of the most popular conventional durum wheat products. It is made through parboiling followed by drying and grinding. Its production and consumption are increasing owing to its long shelf life, low cost, easy preparation, taste, high nutritional, and economic values. It is a nutrient-dense food product that is a rich source of vitamins, minerals, protein, and fibers. Owing to its nutritional and medicinal properties, it is commonly regarded as a healthy food. Its nutritional and therapeutic properties have been demonstrated in various studies, that is, anti-carcinogenic, anti-microbial, anti-diabetic, and anti-oxidative properties. Moreover, bulgur lowers the risk of chronic illness, promotes weight loss, and increases digestion and gut health. Bulgur is a healthy food product that can be utilized for the production of value-added and economic cereal-based food products at the industrial level. Bulgur's history, production technology, nutritional, and medicinal properties are also in the limelight of the current review. Practical applications Bulgur is a rich source of macro, micronutrients, and important phytochemicals. Value-added and economical cereal-based food product. Beneficial for both industry and consumer from an economic and health perspective, respectively.