Functional Foods. Группа авторов

      3.3.2 Multigrain Functional Beverages

Multigrain beverages are very beneficial products as functional drinks designed with the combination of bioactive substances of various cereals within liquid media. These healthy beverages contain high soluble fiber and polyphenols. The soluble fiber in the beverages slows down the digestion and absorption of the beverage and lowers their glycemic index. Polyphenols are able to act as scavengers of the free radicals that occur within the human body due to their high antioxidant capacity. Multigrain beverages can be produced with milk or water. Their processing can include steps of soaking, malting, sprouting, grinding, cooking, and/or filtering. Additives can also be included in the formulation for improving the overall quality of these drinks. To obtain a fermented beverage or prebiotic, a fermentation stage is required. Enzyme treatment can be used for non-fermented beverages. Kunan-Zaki made from maize and millet, Champuz produced by fermentation of corn and rice, and Kali obtained from fermented rice are examples of multigrain functional beverages [62]. Apart from these, some of the known multigrain beverages are listed below in Table 3.1 with their countries of origin.

Table 3.1 Some cereal-based beverages [62, 274–278].

Beverage name	Origin	Cereals used in the preparation of the beverage
Ambil	India	Ragi flour and cooked rice
Boza	Turkey	Maize, millet, wheat, and barley
Gowé	Benin	Sorghum or maize or millet
Mahewu	South Africa	Maize meal, wheat flour
Borde	Ethiopia	Sorghum, maize, finger millet, wheat, and barley
Mahewu	South Africa	Maize meal and wheat flour
Bushera	Uganda	Millet or sorghum
Togwa	Eastern Africa	Maize flour, finger millet
Obiolor	Nigeria	Sorghum, millet
Cachiri	Brazil	Maize
Pozol	Mexico	Maize
Acupe	Venezuela	Maize
Fubá	Brazil	Maize
Agua-agria	Mexico	Maize
Napú	Peru	Maize

3.4 Conclusion

Today, due to the increase in obesity and chronic diseases, the world has witnessed a marked growth in the consumption of functional foods, and different healthy food formulations need to be developed. Particularly, cereal products containing soluble fibers and antioxidants stand out with their use as ingredients in the creation of new functional food formulations. The cereals presented in this chapter are used for preparing food items that share similarities with traditional food items and are included in normal human diets, as well as having positive effects on health. Changing dietary habits by encouraging the increased consumption of functional foods can reduce healthcare expenditures. Today, it is not easy to develop different cereal-based functional foods while ensuring that they are acceptable to the consumer. For this purpose, newer techniques for processing cereals need to be invented.

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