ABSTRACT
The fatty acid composition of cereal grains is generally well established and is available to the reader in standard reference sources (Morrison, 1978; USDA, 2005). Typical total lipid contents of cereal grains are listed in Table 12.1; fatty acid compositions of lipids from each grain are given in appropriate sections. Future work can be expected to re, ne further these values and their ranges and document environmental and processing variations. This discussion focuses on current information to provide a context for a review of knowledge regarding the state of fatty acids in cereal foods as they are consumed, and developments in their effects on food processing, functionality, and nutritional properties.
