Title: Small Grains: Old Crops with New Uses Authors
Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: April 30, 2006
Publication Date: April 30, 2006
Citation: Liu, K., Bonman, J.M. 2006. Small grains: old crops with new uses. 97th Annual Meeting and Expo of the American Oil Chemists' Society. (Book of Abstracts).p. 108. Technical Abstract: Small grains are such cereal crops as wheat, rice, barley, oats, and rye, which have smaller kernels compared to maize. These species, especially rice, wheat, and barley, were the first plants to be domesticated as agricultural crops. For centuries, small grains have served as the main source of both energy and protein for a majority of the world’s population. Although some of the small grains have become insignificant as human food, there is renewed interest in barley and oats. This interest comes in part from the discovery of the health benefits of soluble fiber (beta-glucan) from seeds of the two crops and the resulting new uses as functional foods. Health concerns related to heart disease and other chronic aliments have created opportunities for small grain functional ingredients, including whole grain products, high fiber and/or high beta-glucan products. In addition, because of their ability to tolerate drought conditions and saline or infertile soils, barley and oats can be important cereals for animal feed in regions where production of other feed grains is not feasible. Finally, due to price and limited availability of corn in certain regions, less expensive alternative crops, such as barley and rye, are being considered as feedstock for fuel alcohol production.