Author(s):
1. Ahsan Iqbal:
University Institute of Food Science and Technology,UOL, Lahore,Pakistan
2. Ali Ikram:
University Institute of Food Science and Technology,UOL, Lahore,Pakistan
3. Saadia Ambreen:
University Institute of Food Science and Technology,UOL, Lahore,Pakistan
4. Muhammad Ahmad:
University Institute of Food Science and Technology,UOL, Lahore,Pakistan
Abstract:
Rye is very nutritional and healthy cereal. Rye (Secale cereale L.) is, next to wheat, the second most important grain. It is compared to wheat and barley. Rye is nutritionally very interesting because it has very high fiber content. It is grown widely in Europe and North America. About 90% of rye is produced in European countries. The components of rye grain are starch (57.1%–65.6%), fiber (14.7%–20.9%), protein (9.0%–15.4%) and ash (1.8% -2.2%). Rye proteins are rich in lysine, but its flour cannot form a continuous gluten network like wheat proteins. The dominant proteins in rye grain are albumins and prolamins (34% and 19% respectively), followed by globulins (11%) and glutenins (9%). Whole grain rye flour has been found to have many health benefits due to its high fiber content. Popularity of rye is increasing because of its chemical compositions that have medicinal effects against diseases such as cardiovascular disease, hypercholesterolemia or cancer. The aim of present review is to present the Nutritional and therapeuticall potential of rye.
Page(s):
82-82
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Nutrition
,
Therapeutical potential
,
Albumins
References:
References are not available for this document.
Citations
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