Emerging Trend of Incorporating Ancient Grains into Modern Meals

Sarkar, Prasenjit (2015) Emerging Trend of Incorporating Ancient Grains into Modern Meals. Indian Journal of Applied Hospitality & Tourism Research, 7. pp. 110-112. ISSN 0975-4954

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Abstract

Ancient grains derive their name from findings of archaeological researches reporting discoveries of the remains of grains and grain stores in ancient sites perhaps dating back 4,000 years, thus giving us a history, and often an introduction, to grains that have sustained life over time. They are considered unchanged from their original genetic form which helps them to preserve robust, distinctive flavours and textures. Besides these ancient grains offer a different range of nutrients to conventional crops such as wheat or rice and are also considered to be excellent source of nutrients like protein, vitamins, iron and dietary fibre.Ancient grains were formerly widespread basic food cereals, but were superseded in many countries with the rise of modern cereal crops. But with the consumers’ increasing awareness about eating natural, traditional and nutritious, incorporating ancient grains in modern meals such as specialist health foods and cereal products are in trend. Ancient grains are persistently returning to modern diets, and some being gluten-free, offer extra appeal to those with allergies to common cereals. Ancient grains ensure a promising market. According to some recent studies, launch numbers for food and drinks products containing ancient grains have been rising strongly in recent years and 44 per cent of US consumers had eaten ancient grains and indicated escalating interest.

Item Type: Article
Uncontrolled Keywords: Ancient grains, Pseudo cereals, Amaranth, Buckwheat, Chia and Quinoa.
Subjects: Hotel Management > WGSHA Manipal
Depositing User: WGSHA EPrints Administrator
Date Deposited: 16 Sep 2017 11:06
Last Modified: 16 Sep 2017 11:06
URI: http://eprints.manipal.edu/id/eprint/149698

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