Wheat is a source of nutrients and phytochemicals with nutraceutical value. These components are unevenly distributed in the different parts of the wheat kernel, and their content in wheat varies widely depending on variety of wheat (V), genotype (G), growing environments (E), year/season (Y) and interaction effect (GxE or VxY). Knowledge of the nutritional and nutraceutical value of wheat and its determining factors may be used to select wheat for inclusion in the diet, for food product development and for selecting characteristics during breeding. This chapter describes the nutrients and phytochemicals found in wheat and reviews the factors that influence variations in their concentrations. The chapter concludes by considering the effects of wheat processing on nutrient and phytochemical content in wheat.
- 31 pages
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The nutritional and nutraceutical value of wheat
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Subtopic
AgricultureTable of contents
- 1âIntroduction: the nutritional and nutraceutical value of wheat and its relationship to grain structure
- 2âMacronutrients in wheat: carbohydrates
- 3âMacronutrients in wheat: proteins and lipids
- 4âMicronutrients: vitamins and macro and micro mineral elements
- 5âNutraceutical components of wheat
- 6âEffects of processing on nutrient and phytochemical content in wheat: milling and baking
- 7âConclusion
- 8âWhere to look for further information
- 9âReferences
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Yes, you can access The nutritional and nutraceutical value of wheat by Victoria Ndolo,Trust Beta in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over 1.5 million books available in our catalogue for you to explore.