Abstract

Cereals are a major source of energy, protein, B vitamins and minerals for the world population. They are also important sources of dietary fiber and phytochemicals that can help prevent chronic diseases and cancer. However, the protein quality of cereals, especially for infants, is marginal. The process of milling removes important nutrients and nutraceuticals from cereals, but sprouting and fermentation can improve their nutritional value. The world’s most widely consumed staple food are cereals, particularly wheat and rice. Enhancement of these cereals’ inherent characteristics (such as taste, aroma and nutrition) without the use of chemicals is a scientific challenge. In this research, we invented a pocketsized Mid-IR Generating Atomizer (MIRGA). The atomizer when sprayed at a constant plunger pressure generated 2-6μm mid-IR. The spraying is done externally to the packets of wheat and rice. However, the generated mid-IR penetrated the intervening media and has acted on the inside cereals leading to changes in their molecular chemical bonds. This in turn positively affected their physico-chemical characteristics and resulted in improved inherent characteristics safely and economically. We validated the 2-6μm mid-IR induced alterations in the cereals’ chemical bonds and other parameters responsible for the characteristics and presented the results in this manuscript.

Keywords:MIRGA; 2-6μm mid-IR; Cereals; Sensory attributes; Enhancement; Safe; Economy