Cereals represent major principal foods as they supply large quantity of carbohydrates, energy, protein, fiber and micro nutrients to the human diet. Most of the people obtained their protein and energy requirements from cereals. Cereals are low cost alternatives of foods obtained from animal sources and have high nutritional values. Enhancing the nutritional profile of wheat flour has been of greater concern. To meet this criteria, usually various types of flours of different origin are mixed with wheat flour and they play their role to the dietary fiber, vitamin, mineral or protein, composition in the finished product.

Zainab Arshid is a professional Food Scientist Researcher. She is interested in Technology of Food and studying the new formula of food products.