ABSTRACT
Cereal grains are considered to be one of the most important sources of dietary proteins, carbohydrates, vitamins, minerals, and …ber for people all over the world. However, the nutritional quality of cereals and the sensorial properties of their products are sometimes of inferior quality in comparison with milk and milk-derived products. The reasons behind this are the lower protein content, de…ciency of certain essential amino acids (e.g., lysine), low starch availability, presence of determined antinutrients (phytic acid, tannins, and polyphenols), and the coarse nature of the grains (Chavan and Kadam 1989).
