Multigrain food products from indigenous crops of Ladakh
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The multigrain blends helps to mix different whole grains to maximize their nutritional, functional and sensory properties. Among ready-to-eat or ready-to-serve foods, biscuits and porridge possess several attractive features including wider consumption base, relatively longer shelf-life, more convenience and good eating quality. Long shelf life of these food products makes large scale production and distribution possible. Buckwheat have health benefits like reducing high blood pressure, controlling blood sugar, lower blood cholesterol, prevents accumulation of fat, constipation, mammary carci...
The multigrain blends helps to mix different whole grains to maximize their nutritional, functional and sensory properties. Among ready-to-eat or ready-to-serve foods, biscuits and porridge possess several attractive features including wider consumption base, relatively longer shelf-life, more convenience and good eating quality. Long shelf life of these food products makes large scale production and distribution possible. Buckwheat have health benefits like reducing high blood pressure, controlling blood sugar, lower blood cholesterol, prevents accumulation of fat, constipation, mammary carcinogenesis and colon carcinogenesis, strengthen capillary blood vessels and suppresses gallstone formation. Another functionality of buckwheat stems from its gluten-free characteristics making buckwheat suitable for the diet for celiac disease patients. Barley has higher amount of phenolic compounds and antioxidant activity as compared to wheat and rice. Health effects of beta-glucans (soluble fiber) are suggested to lower plasma cholesterol, improving lipid metabolism, reducing glycemic index and boosting the immune system. Insoluble fiber is known for reduction in the risk of colon cancer.
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