Abstract The present study was performed to evaluate the phytochemicals profiles of some cereal milling by-products such as wheat (bran, germ and shorts), rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their potentiality as bioactive compounds sources. Distilled water, ethanol, methanol, and acetone separately were used as solvents for the extraction of phytochemicals compounds. total phenolics content (TPC https://treasure4us.com/

1. 1.Bioactive compounds and antioxidant activities of some cereal milling
byproducts
Abstract The present study was performed to evaluate the phytochemicals
profiles of some cereal milling by-products such as wheat (bran, germ and shorts),
rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their
potentiality as bioactive compounds sources. Distilled water, ethanol, methanol,
and acetone separately were used as solvents for the extraction of
phytochemicals compounds. The antioxidant activity (AOA), total phenolics
content (TPC), and total flavonoids content (TFC) of the extracts were investigated
using various in vitro assays. The results showed that tannins content was ranged
from 113.4 to 389.5 (mg/100 g sample).The study revealed that TPC and TFC of
cereal by-products extracts were significantly different for various solvents. TPC
content varied from 366.1 to 1924.9 mg/100 g and TFC content varied from 139.3
to 681.6 mg/100 g. High carotenoids content was observed for corn germ meal
and minimum for wheat bran. Distilled water, ethanol and methanol extracts
showed significantly different antioxidant activity. Significant variations were
observed with regard to AOA of
 Tannins content
 Antioxidant activity (AOA)
 Total flavonoids content (TFC)
 Total flavonoids content (TFC)
……………………………………………………………………………………………..
2. By-products of Rice Processing: An Overview of Health Benefits and
Applications (2013)
Abstract Our study was centred on the increasing literature associated with rice
by-products and main components, especially those intended to combat cancer,
improve plasma lipid levels or control the blood glucose levels. Rice byproducts,
such as rice straw, rice husks, rice bran, rice germ and broken rice, are extensively
abundant agricultural wastes from the rice industry, and the percentage of their
production depends on the milling rate and type of rice. Among all rice by-
products, rice bran has been extensively studied. It contains phytochemicals such
as γ-oryzanol, vitamin E, mainly tocotrienols and dietary fibre. This paper reviews

2. the existing literature on the potential role of rice by-products, focusing not only
on the role of rice bran but also on the roles of other rice by-products, such as rice
germ and rice husk, in the management of the diseases, investigating their various
potential uses in the food industry and all possible properties that may contribute
to these effects.
 Antioxidant Properties of Rice By-products
 Nutritional Values of Rice By-products
 Anti-cancer Effect of Rice By-products
 Tricin
 Oryzanol
 Phytic acid
 Hypocholesterolaemic Effects of Rice By-products
 Cholesterol-lowering Properties( Gamma-oryzanol
 Phytosterols
 Applications in Food Products
………………………………………………………………………………..
3. UTILIZATION POSSIBILITIES OF SOME CEREAL PLANT WASTES IN THE
CONSTRUCTIONS DOMAIN, IN THE CONTEXT OF AVAILABLE CROPS (2016)
Abstract. In recent years, the use of natural fibers in the composition of concrete
became increasingly common. In Romania, an important source of plant fibers
suitable for construction industry is represented by cereals, mainly by wheat and
corn. The wheat straws are considered with good thermal and acoustic insulation
qualities, being durable if are treated in a proper way. The high content of oxygen
makes corn cobs to be a good thermal insulator material, being more fire
resistant than polystyrene. The purpose of this paper is to compile some
literature data on the use of wheat straw and corn cobs as composite materials in
concrete. Its importance comes from the fact that at present, in Romania, the use
of such materials is relatively limited and a wider knowledge of these resources
could lead to an increase in their use as materials added to concrete.
 Corn cup replacement of cement in concrete production. Rahheem et al.,
(2010)
 Wheat straw uses

3. …………………………………………………………………………..
4. Recycling of solid barley waste generated as a by-product in distillery and
brewery(2017)
This overview has focused on the options available for the utilisation of
residual-biomass generated in distillery and brewery for the production of
added-value products. Bio-processing approaches have been reviewed and
discussed for the economical bioconversion and utilisation of this waste for
the production of bioproducts, such as lactic acid, enzymes, xylitol and animal
feed. Though this overview provides several options for the bioprocessing of
this residual material, a more suitable one could be chosen according to the
processing-facilities available and the amount of residue available in local area.
The feasibility of any chosen process should be evaluated on the basis of cost
of material available, its local utilisation for animal feed, and the overall
economical advantages that could be gained by changing its current traditional
landfill use to produce higher added value products
 Added-value products
 Dietary and nutritional application
 Microbial products …. the sugars that are released after chemical or
enzymatic processing, can be microbiologically converted into various
bioproducts, such as organic acids, ethanol, glycerol, food additives and
butanol
 Bioethanol production
 Lactic acid production
 Xylitol production
 Microbial enzyme production(xylanase)
………………………………………………….
5.Wheat, barley and oat waste: a comparative and critical presentation of
methods and potential uses of treated waste(2008)
Wheat waste stands for one of the most important cereals both in view of its
nutritive value and its high waste volume, although the latter is not considered
among the most polluting source of wastes. However, it is of great importance to
optimise the conversion of wheat, barley and oat waste into useful materials such

4. as biomass, biogas/biofuel, animal feed and composting. Advantages and
disadvantages and effectiveness per method (incineration, combustion,
composting) are summarised by means of six comprehensive tables and six
figures. It appears that the method with the greatest potential is the one aiming
at conversion of wheat waste into biomass or biogas in view of the energy
problems and the extended pollution of the environment due to release of carbon
dioxide
 Treatment methods
 Composting
 Pyrolysis
 Gasification
 Biogas
…………………………………………………………………….
6. Arabinoxylans from cereal by-products: insights into structural features,
recovery, and applications(2018)
Arabinoxylans (AX) were identified for the first time by Hoffman and Gortner
in 1927 and described as a viscous gum present in wheat flour. AX were often
referred to as pentose-containing carbohydrate polymers called “pentosans,”
since they are composed of the pentoses xylose (Xyl) and arabinose (Ara). They
consist of a linear backbone chain of (b1 / 4)-linked D-xylopyranosyl residues
to which a-L-arabinofuranosyl residues are linked. Because cereals are rich in
starch, these polysaccharides are usually also referred to as “nonstarch
polysaccharides.” They occur in various tissues of cereal grains and are the
predominant matrix polysaccharides in cereal grain cell walls. AX, together
with cellulose microfibrils, form a matrix contributing to the maintenance of
cell wall integrity
 Occurrence and distribution of arabinoxylans in cereals and their by-
products
 Extraction and structural modifications of arabinoxylans from cereal by-
products
 Potential application fields for cereal by-products AX and AXOS
………………………………………………………………………

5. 7. Introduction to cereal processing and by-products (2018)
Cereal crops provide essential nutrients and energy in the everyday human
diet through direct human consumption and also via meat production since
they comprise a major livestock feed. According to the Food and
Agriculture Organization, total crop production during 2016 reached
2577.85 million tons, whereas the production of coarse grains (cereal grains
other than wheat and rice used primarily for animal feed or brewing)
reached 1330.02 million tons (FAO-AMIS, 2017). The term “cereals” refers
to members of the Gramineae family and determines nine species: wheat
(Triticum), rye (Secale), barley (Hordeum), oat (Avena), rice (Oryza), millet
(Pennisetum), corn (Zea), sorghum (Sorghum), and triticale, which is a
hybrid of wheat and rye. The top cereals produced in the world in 2014,
ranked on the basis of tonnage (in million tons), are corn (1253.6), rice
(paddy, 949.7), wheat (854.9), barley (146.3), oat (23.2), and rye
8. Application of cereals and cereal components in functional foods: a
review(2002)
The food industry is directing new product development towards the area
of functional foods and functional food ingredients due to consumers’
demand for healthier foods. In this respect, probiotic dairy foods containing
human-derived Lactobacillus and Bifidobacterium species and prebiotic
food formulations containing ingredients that cannot be digested by the
human host in the upper gastrointestinal tract and can selectively stimulate
the growth of one or a limited number of colonic bacteria have been
recently introduced into the market. The aim of these products is to affect
beneficially the gut microbial composition and activities. Cereals offer
another alternative for the production of functional foods. The multiple
beneficial effects of cereals can be exploited in different ways leading to
the design of novel cereal foods or cereal ingredients that can target
specific populations. Cereals can be used as fermentable substrates for the
growth of probiotic microorganisms. The main parameters that have to be
considered are the composition and processing of the cereal grains, the
substrate formulation, the growth capability and productivity of the starter

6. culture, the stability of the probiotic strain during storage, the organoleptic
properties and the nutritional value of the final product. Additionally,
cereals can be used as sources of nondigestible carbohydrates that besides
promoting several beneficial physiological effects can also selectively
stimulate the growth of lactobacilli and bifidobacteria present in the colon
and act as prebiotics. Cereals contain water-soluble fibre, such as h-glucan
and arabinoxylan, oilgosaccharides, such as galacto- and fructo-
oligosaccharides and resistant starch, which have been suggested to fulfil
the prebiotic concept. Separation of specific fractions of fibre from
different cereal varieties or cereal by-products, according to the knowledge
of fibre distribution in cereal grains, could be achieved through processing
technologies, such as milling, sieving, and debranning or pearling. Finally,
cereal constituents, such as starch, can be used as encapsulation materials
for probiotics in order to improve their stability during storage and enhance
their viability during their passage through the adverse conditions of the
gastrointestinal tract. It could be concluded that functional foods based on
cereals is a challenging perspective, however, the development of new
technologies of cereal processing that enhance their health potential and
the acceptability of the food product are of primary importance. D 2002
Elsevier Science B.V. All rights reserved
 Cereals as substrates for probiotics
 Effect of cereal composition on growth of probiotics
 Survival of probiotics
 Organoleptic properties
 Dietary fibre from cereal grains and their prebiotic and physiological
effects(Oligosaccharides…. b-Glucan… resistant starch)
 Encapsulation of probiotic strains using cereal fractions
 Future perspectives
…………………………………………
9. The healthy components of cereal by-products and their functional
properties(2018)
Scientific evidence supporting the role of nutrition in disease prevention (WHO,
2003) has shifted the perception of cereals consumption from staple food to

7. nutraceuticals. Cereal-based products have always constituted the base of the
food pyramid and their intake is recommended in all dietary guidelines. Cereal
grains are energy dense, providing significant amounts of carbohydrates, proteins,
fibers, B group vitamins, tocopherols, and trace minerals (Preedy et al., 2011).
Global cereals consumption provides more than 56% of the energy and 50% of
the protein consumed worldwide (Shahidi and Chandrasekara, 2013).
 Rice bran and rice bran oil
 Phytochemicals in rice processing by-products that exert antioxidant
activities
 Other phytochemicals found in rice-processing byproducts
 Phytochemicals in corn bran and corn bran fiber
 Phytochemicals in corn germ oil and corn fiber oil
 Phytochemicals in corn gluten meal
 Composition of wheat bran and germ
 Barley processing by-products
 Oat processing by-products
 Rye processing by-products
 Dietary fiber components in rye
 Tocopherols and tocotrienols in rye
 Phenolic compounds in rye
 Phytosterols in rye
 Sorghum and millet processing by-products
 Gamma Oryzanol (Swanson Health Products), which contains 60 mg of g-
oryzanol derived from rice bran oil; • PROMITOR Soluble Fibr
…………………………………………………………………………
10Composition and functionality of wheat bran and its application in some
cereal food products(2015)
Production of wheat bran (WB) for human consumption is estimated to be about
90 million tonnes per year. WB is a cheap and abundant source of dietary fibre
which has been linked to improved bowel health and possible prevention of some
diseases such as colon cancer. It also contains minerals, vitamins and bioactive
compounds such as phenolic acids, arabinoxylans, alkylresorcinol and

8. phytosterols. These compounds have been suggested as an aid in prevention of
noncommunicable diseases such as cardiovascular disease. This article discusses
WB extraction, its nutritional properties, potential health benefits, effects on
quality and sensory properties of some cereal foods, and its application in som
 Nutritional composition of wheat bran
 Functional and potential health properties of wheat bran
 Arabinoxylans
 Phytochemical and antioxidant properties
 Effect of wheat bran on sensory properties and quality of some cereal
products
 Wheat bran functionality in wheat dough
 Potential use of wheat bran in fried cereal snack
…………………………………………………………………………
11. Technologies for enhancement of bioactive components and potential
health benefits of cereal and cereal-based foods: Research advances and
application challenges(2018)
Cereal grains are a major source of human food and their production has steadily
been increased during the last several decades to meet the demand of our
increasing world population. The modernized society and the expansion of the
cereal food industry created a need for highly efficient processing technologies,
especially flour production. Earlier scientific research efforts have led to the
invention of the modern steel roller mill, and the refined flour of wheat has
become a basic component in most of cereal-based foods such as breads and
pastries because of the unique functionality of wheat protein. On the other hand,
epidemiological studies have found that consumption of whole cereal grains was
health beneficial. The health benefit of whole cereal grain is attributed to the
combined effects of micronutrients, phytochemicals, and dietary fibre, which are
mainly located in the outer bran layer and the germ. However, the removal of
bran and germ from cereal grains during polishing and milling results in refined
flour and food products with lower bioactive compounds and dietary fibre
contents than those from whole grain. Also, the level of bioactive compounds in
cereal food is influenced by other food preparation procedures such as baking,
cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are

9. searching for strategies and processing technologies to enhance the content and
bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal
foods. The objective of this article was to review the research advances on
technologies for the enhancement of bioactive compounds and dietary fibre
contents of cereal and cereal-based foods. Bioactivities or biological effects of
enhanced cereal and cereal-based foods are presented. Challenges facing the
application of the proposed technologies in the food industry are also discussed.
 Application of cereal composite flours, whole grain flour, and cereal by-
products
 Processing technologies(Soaking and germination…Fermentation…
 Cereal breeding programs and genetic engineering