Assess how traditional processing methods change cereal grain physicochemical, nutritional, and functional traits for food development and metabolic health.
Key Takeaways
- Germination reduced bulk density by 36.3% and increased digestibility to 79.98%
- Roasting and steaming raised protein to 32.3% and dietary fibre to 44.9%
- Roasting reduced 120-minute carbohydrate digestibility to 64.81%, suggesting low-glycaemic potential