ABSTRACT
244For hundreds of years, people have been very much aware about food nutrition and its health benefits. Food has always remained apart of tradition and rituals, which reflect its diversity from region to region. Current food science has enough tools to clarify the nutritional attributes of our present traditional food items. Whole-grain cereals and legumes are one of the major raw materials for traditional food items, which were modified as a functional food. Cereals such as wheat, maize, oats, rice, and barley are mostly employed for the preparation of conventional food and used in normal routine diet. Such functional food has an advantage to serve a physiochemical function along with providing nutrition. Different ingredients such as dietary fiber, minerals, essential amino acids, and antioxidants reflect benefits of traditional food derived from whole grains. Such properties enhance the whole-grain consumption and help manufacturers to develop more processing techniques and health care functional foods.
