Vol. 11, Special Issue 7 (2022)

Author(s):
Aniket Patil, Shekhar Raktate, Bhawana Sharma and Ekanshita Srivastava

Abstract:
Cereals, pulses, and their products are the principal sources of sustenance for the Indian people. Various processing processes are used on all grains and pulses (soaking, malting, germination, fermentation, cooking etc.). Nowadays, the focus of functional food research is shifting from providing dietary supplements to developing probiotic and prebiotic strategies. The probiotic yeast is well-suited to influencing the functionality of cereal substrate during fermentation, and probiotic yeasts have a number of characteristics that lead to their inclusion in the fermentation process for the production of cereal-based functional meals. The healthy functional foods diet can lower saturated and trans fatty acid intake while increasing hypolipidemic nutraceuticals and functional foods consumption. Bioactive components such phenolics (flavones, anthocyanins, alkylresorcinols, chalcones, ferulic acid), carotenoids (-carotene, xanthophylls), vitamin E, and carbohydrate contents (-glucans, arabinoxylans, inulin) give cereal-based foods functional dietary qualities. Tocotrienols, a bioactive molecule, protects against cardiovascular illnesses by lowering harmful cholesterol levels in the blood.