Cereal of barley

Native to the Middle East and domesticated in the sixth millennium BC, barley is quite possibly the oldest cultivated cereal in the world.

In the last century barley has been used less for food than has wheat because of lesser palatability, baking quality, and milling characteristics.

Containing less gluten than wheat, barley produces leavened bread that is coarser, darker and denser than wheat bread.

Barley is eaten as popped barley, barley flakes, sprouts, barley starch and sweeteners, barley malt, flour supplements, malted milk, infant food syrups, barley tea or coffee substitute, and rice extender.

In 2006, barley joined oats in an approved health claimed for reducing the risk of cardiovascular disease (FDA 2006).

In barley the major component of the soluble fiber fraction is β-glucan, lowers serum cholesterol is not completely understood and it is generally believed that soluble fibers increase the viscosity in the small intestine leading to increased excretion of bile acids and cholesterol to the large intestines.

A connection with the consumption of barley foods and control of diabetes has resurfaced after being all but ignored for hundreds of years.
Cereal of barley

The nutritive value of cereal

Cereal is any member of the grass family (Gramineae) which produced edible grains usable as food by humans and livestock. Common cereals are rice, wheat, barley, oats, maize (corn), sorghum, rye, and certain millets, with corn, rice, and wheat being the most important.

For the majority of the world’s human population, cereal based foods constitute the most important source of energy and other nutrients. In the poorest parts of the world starchy foods, including cereals, may supply 70% of total energy.

Cereal grains supply most of their food energy as starch. All cereal grains have a fairly similar structure and nutritive value, although the shape and size of the seed may be different.

They are also a significant source of protein, though the amino acid balance is not optimal. Whole grains are good sources of dietary fiber, essential fatty acids, and other important nutrients.

The chemical components of cereal are not evenly distributed in the grain. Bran which represents 7% of the grain contains the majority of the grain fiber, essentially cellulose and pentosans. It is a source of B vitamins and phytochemical and 40-70% of the minerals are concentrated in their outer layer. The endosperm, the main part of the grain (80-85%), contains mostly starch.

Cereals are the main source of energy providing about 350 kcal per 100 grams. Cereal proteins are typically poor in nutritive quality, being deficient in essential amino acid lysine. The proteins of maize are particularly poor, being deficient in lysine and tryptophan (a precursor of niacin).

Three this slices of cereal bread contribute as much protein as an egg. There are two factors of prime importance in relation to protein: the total protein content and the contribution that essential amino acids make to the total.

Therefore rice only partly compensate for its low protein content by a slightly higher lysine value, and for this reason, rice protein is considered to be of better quality.

Rice is a good source of B group vitamins, especially thiamine. It is devoid of vitamins A, D, C and is a poor source of calcium and iron.

The improvement of the nutritional and functional value of cereal storage proteins can be achieved either by regulating the expression of existing genes, or by modifying these gens to improve the value of their corresponding gene products.
The nutritive value of cereal

Cold Cereal Breakfast

A cold cereal breakfast is almost the fastest way to get cereal to the stomach. The only thing quicker is eating the cereal straight from the box.

It is an excellent opportunity to get whole grains, fiber, and vitamins and minerals into the body.

Cold cereal with skim milk, provides about 190 calories, and 20 to 30% of practically all vitamins, minerals, carbohydrate and protein needed for the day.

Smaller players such as Quaker Oats, malt-O-Meal offer less expensive alternatives to major brands and fill market gaps. Quaker Oats one of the largest cereal company, is building its cold cereal business with brands such as Cap’n Crunch.

Advancements in cereal production, storage and packaging have increased the popularity of cold cereal found in most home kitchens.

Many cold cereals can cause may lead to mid-morning low blood sugar and a lack of energy that can leave the people fatigued and unfocused. It will have inability to resist unhealthy mid-morning snacks. It is the best to select the cold cereal made from bran.

Cold cereal can make a healthy breakfast, but the one claiming to contain fruit may offer little actual fruit, with more fruit flavoring and artificial colors.
Cold Cereal Breakfast