Vol. 11, Issue 12 (2022)

Author(s):
Nadendla Sai Rohith

Abstract:
Cereals are an important food source in the human diet, and the production process generates a huge variety of by-products. The germ and outer layers (bran) of grains obtained from dry and wet milling, brewers' residual grain derived from the brewing industry, and others derived from bread-making and starch production comprise the majority of these by-products. To prevent health issues caused by a high consumption of animal-based foods, the globe is emphasizing a well-balanced diet as well as vegan or plant-based diets. People who are gluten or lactose intolerant prefer fermented meals, with cereal-based fermented drinks topping the list. Many products are made from fermented or colored wheat varieties. Anthocyanins, present in colored wheat, help to regulate a variety of ailments such as cardiovascular disease, diabetes, and obesity, as well as working as an anti-inflammatory. Lactic acid bacteria (LAB) are the most often used microorganisms in fermentation. Colored wheat is used to make drinks with higher levels of anti-oxidants and proteins than white and red wheat, such as Boza, Rejuvelac, Anthograin liqueur, and Antho-beer. Fermentation using yeast, Lactic acid bacteria, and fungus was extensively employed to generate cereal-based meals with improved health qualities, and its application to cereal by-products might improve the system's overall eco-sustainability, giving a good option to reduce hunger and malnutrition.