Details

STUDY ON NUTRITIONAL VALUE OF WHEAT

Kusum

93-97

Vol: 3, Issue: 3, 2013

Receiving Date: 2013-07-17 Acceptance Date:

2013-08-19

Publication Date:

2013-08-28

Download PDF

Abstract

Wheat is the most popular and easily available bulk laxative. Three cups of wheat consumption per day is enough for an individual to live a long, healthy and disease-free life. When you maintain a fiber- rich diet comprised of wheat breads and cereals that are high in bran, you can be confident that problems such as pain, flatulence, nausea, constipation, and distension will be alleviated in no time. Diverticulitis often occurs due to inflammation and lower intestinal pains. This can also lead to chronic constipation and unnecessary straining, which can result in a sac or a pouch in the wall of the colon. Such cases can be easily dealt with naturally by keeping up with a fiber-rich diet and including whole grain wheat on a regular basis.

Keywords: laxative; comprised; inflammation; straining; Diverticulitis

References

  1. Conn, J.E.; and Jelinek, D.R. 1983. Leavening for bakery production of baking powder biscuits. Cereal Food World. 24 (3): 106-107.
  2. Cork, 2007. Market Opportunities for Whole Grain and Multi-Grain Snacks. Whole at http://www.bakerperkins.com as on 17th Apr, 2009.
  3. Davis, K.R.; Paeter, L.J.; Robert F. Gin.; Duane Le T. and James, Mc. Ginnis. 1984. Evaluation of nutrient composition of wheat. II. Minerals. Cereals Food World. 29 (4): 248.
  4. Deosthale, Y.G.; Nagarajan, V. and Pant, K.C. 1970. Nutrient composition of some varieties of ragi Indian J. Nutri. Dietet. 7: 80-84.
  5. Directorate of Wheat Development, 2007. Whole at http://dacnet-nic.in/dwd/index.htm ason 19th March, 2009
  6. El-Warsaky, A.G., Abdel-Rahman, M.R., El-Somkary, M.A. and Easa, A.A. 1980. Effectof sugar, fats and oils on biscuit quality. Research Bulletein. Faculty of Agriculture Anti- Shams, University. No. 3:1365pp. 1365.
  7. Eneche, E.H. 1999. Biscuit making potential of millet/pigeon pea flour blends. Plants food for Human Nutition. 54 (1): 21-27.
  8. FDA (U.S. Food and Drug Administration.) 2006. Food labeling: health claims; soluble dietary fiber from certain foods and coronary heart disease. Fed. Reg. 71(98):29248– 29250.
  9. FICCI Agribusiness Information Centre, 2006-07. Whole at http://www.agroindia.com ason 27th March, 2009.
  10. Finney, K.F.; Hezer, H.K.; Shellenberger, J.A.; Bode, C.F. and Yamazaki, W.T. 1949. Comparison of certain chemical, physical and baking properties of commercial Buhler and Hobart milled flours. Cereal Chem. 26: 72-76.
  11. Flick, H. 1964. Formulations and procedures- base cakes and plain biscuits. In: Cookie and Cracker Technology. Matz, A. and Matz, T.D. 2nd ed. AVI Publishing Company, Inc, Westport, Connecticut. pp 149.
  12. Gallagher, E.; O’ Brien, C.M.; Scannell, A.G.M. and Arendt, E.K. 2003. Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering. 56 (2/3): 261-263.
Back

Disclaimer: Indexing of published papers is subject to the evaluation and acceptance criteria of the respective indexing agencies. While we strive to maintain high academic and editorial standards, International Journal of Research in Science and Technology does not guarantee the indexing of any published paper. Acceptance and inclusion in indexing databases are determined by the quality, originality, and relevance of the paper, and are at the sole discretion of the indexing bodies.