Question

The nutritive value of the cereals can be improved by which of the following processes ?
(A) Fermentation
(B) Roasting
(C) Sprouting
(D) Milling
(E) Parching

• A. (A), (B) and (C) only.
• B. (B), (C) and (D) only.
• C. (C), (D) and (E).
• D. (A), (C) and (E) only.

Hint:

Fermentation and sprouting are the most effective biological methods to increase the vitamin content and mineral bioavailability in grains. Milling always reduces nutritional value.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Cereals are staple foods, but they contain anti-nutritional factors (such as phytates and tannins) that reduce the bioavailability of minerals like iron, zinc, and calcium.
Processing techniques can either enhance or deplete the nutritional quality of cereals.

Step 2: Detailed Explanation:
Let us analyze how each process affects the nutritive value of cereals:
- (A) Fermentation: Microorganisms break down complex carbohydrates and phytates.
This significantly increases the bioavailability of minerals, synthesizes B-complex vitamins, and improves protein digestibility.
- (B) Roasting: Gentle heat treatment gelatinizes starches, improves digestibility, reduces anti-nutritional factors, and increases shelf life.
- (C) Sprouting (Germination): Activates endogenous enzymes (like phytase and amylase) that break down stored starch, proteins, and phytates.
This dramatically increases B-vitamins, Vitamin C, and mineral bioavailability.
- (D) Milling: This process refines grains by removing the outer bran and germ layers, which actually reduces the content of dietary fiber, vitamins, and minerals.
- (E) Parching: While parching (dry-heating) improves digestibility and palatability, it does not enhance micronutrient synthesis or reduce phytates as effectively as fermentation or sprouting.
Therefore, the primary traditional methods used to improve the nutritional quality of cereals are Fermentation, Roasting, and Sprouting.
This matches Option (A).

Step 3: Final Answer:
The processes that improve the nutritive value of cereals are (A), (B) and (C) only.