Chemical Composition and Nutritional Quality of Wheat, Teff (Eragrostis tef (Zucc) Trotter), Barley (Hordeum vulgare L.) and Rice (Oryza sativa) -A Review

Abstract

Overcoming malnutrition in all of its forms-caloric undernourishment, micronutrient deficiencies and obesity requires a combination of interventions in different areas that guarantee the availability of and access to healthy diets. Among the key areas, interventions are required in food systems, public health systems and the provision of safe water and sanitation. The objective of this review is to reveal the different research findings on the composition and nutritional value of four cereals (Wheat, Teff, Barley and Rice) and their products so as to assist further research works on this area. This paper is also presumed to create awareness on chemical composition and nutritional value of some staple food source cereals as one measurement of food quality is the amount of nutrients it contains relative to the amount of energy it provides. Moreover, the review incorporates the relative amounts of dietary constituents in cereals and their products that depend largely on the degree of refinement and other forms of processing.

Keywords: Chemical composition, Nutritional quality, Nutrients, bioavailability