OTHER CEREALS

OTHER CEREALS
1. Oats:
– Oats are not important in the diets of most developing countries.
– The crop is grown in a few cold highland areas
– Nutrient content: a good cereal containing rather more protein than maize, rice or wheat, but they also contain a considerable quantity of phytic acid which may hinder absorption of iron and calcium.
– Oatmeal is imported for use in porridge and is used in some manufactured infant foods.

2. Rye:
– Rye is little grown in Africa, Asia and Latin America, and even in Europe it is not an important item of the diet.
– Nutrient content: similar to those of other cereals and is sometimes added to bread.

3. Barley:
– grown in some of the wheat-growing districts of Africa and in highland areas of Asia and South America.
– it is usually consumed as a stiff porridge after home preparation.
– In Europe, used mainly for animal feeding and in the preparation of alcoholic beverages such as beer and whisky.

4. Triticale:
– This new cereal is a cross between wheat and rye.
– It has promise of high yields and good nutritive value.
– It is particularly suited to temperate climates.

5. Teff. Teff (Eragrostis tef):
– It is usually ground into a flour, cooked and eaten as injera.
– an important cereal in Ethiopia, where it is held in special regard although it gives a relatively low yield per unit area.
– The nutritive value of teff is similar to that of other cereal grains, except that it is richer in iron and calcium.
– The high consumption of teff in parts of Ethiopia may be an important reason why iron deficiency anaemia is rarely reported there.