Abstract
Epidemiological studies have suggested that whole grain possesses several health benefits that are linked to the combined impacts of micronutrients, phytochemicals, and dietary fiber. Bioactive compounds in cereal grains are covalently linked to cellular matrix that hinders the bioavailability. Several strategies and processing techniques (such as germination, fermentation, and extrusion) have been implemented to develop functional cereal-based foods with increased content of bioactive compounds and dietary fiber. Also, baking, roasting, and microwave cooking can influence the amounts of phytochemicals in cereals. This chapter highlights the techniques to improve the bioavailability of nutrients and phytocompounds in cereal and cereal-based foods.
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