With the changing lifestyles and food habits, many people are becoming prone to diabetes. The super food grain atta is an intervention for the prevention and management of diabetes. This atta is also good for elderly people as the product would help to meet the nutrient requirements effectively.
It is rich in Energy Value, Dietary Fiber, Protein, Minerals and Vitamins utilizing 9 Super food grains (Quinoa, amaranth, chia, teff, spelt, buckwheat, finger millet, kodo millet and sorghum). It can be best option for the people suffering from diabetes, blood-pressure, arthritis, heart-failure, intestinal disorders, cancer, obesity, celiac, pre-mature hair graying & hair loss, skin problems, sexual weakness and general weakness.
Wheat has suffered a reputation loss due to various reasons like popularity of low carb lifestyle, rise in gluten intolerance amongst people etc. Modern day wheat is not as healthy as compared to what our ancestors ate, that’s how people got attracted to multigrain flour like we see in breads.
As those with diabetes know, limiting carbohydrates, especially grains, is an important dietary step in maintaining healthy blood sugar levels. However, when one decide to enjoy a grain dish, there are a few options that will not only keep on path to recovery, but also provide with an array of nutrients and health benefits.
Overall, consuming carbohydrates that have been processed/refined (stripped of all their vitamins, minerals, fibers and other nutrients) to make white varieties of rice, pasta, bread, bagels, crackers and cookies can cause extreme ups and downs in blood sugar levels, overwork the liver and pancreas, and rob the body of existing vitamins and minerals such as calcium and magnesium from its storage banks in order to break down and digest the food properly.
Low glycemic, complex, whole grains such as buckwheat, amaranth, millet, quinoa and sorghum are ideal choices for those with a stable inner physiology.
Super food grain atta is rich in protein, minerals, soluble fibers & vitamins and further enriched by adding bio-active substances. It is gluten free, has complete protein with highest digestibility, rich in all essential amino-acids, which generally not found in most of common food grains. It is tasty, delicious, nutritive, healthy, digestive, energetic and most powerful for making chapatti and value-added super foods. It is excellent for heart and lowering blood pressure. Prevent conversion of carbohydrate into glucose energy and obesity. It helps in reducing blood glucose level.
Types of Grain used for Making Multigrain Atta are as Follows:
1. Amaranth: This ancient grain has gracefully made its way into modern meals. Its high protein content sets it apart from others. Amaranth doesn’t contain any gluten, which makes it a great choice for people who are celiac or gluten intolerant and an excellent way to boost the nutritional power of gluten-free recipe.
2. Quinoa: It is a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. Quinoa is among the least allergenic of all the grains. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source.
3. Chia: The chia seed is nutrient-dense and packs a punch of energy-boosting power. Chia seeds benefits include promoting healthy skin, reducing signs of aging, supporting the heart and digestive system, building stronger bones and muscles, and more. They’ve even been linked to helping reverse diabetes.
4. Teff: Teff is, however, high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood-sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.
5. Spelt: It is high in carbohydrates, but the very high levels of protein (21% of daily recommended intake) and dietary fiber. The high content of fiber in spelt means that it facilitates healthy digestion in a major way. The high levels of iron and copper in spelt combine to significantly boost blood circulation. Niacin is one of the essential vitamins that can be found in significant quantities in spelt.
6. Buckwheat: It is a source of high-quality, easily digestible proteins. Its starch can also act as a fat alternative in processed foods. It contains all nine essential amino acids, including lysine. It is rich in iron and very high in carbohydrates, antioxidants and rutin.
7. Finger Millet: Finger Millet contains antioxidants which help in lowering cell damage by controlling oxidation of cells. Unlike most cereals, finger millet also contains tryptophan, methionine, and cystine which are important for maintenance of health. Finger millet is full of minerals. Calcium, Phosphorous, Iron and Potassium are also found in finger millet. The concentration of Calcium in finger millet is five to thirty times that found in other cereals. It is certainly a natural alternative to health supplements. Consumption of finger millet is known to have a positive impact on people who have low hemoglobin count and those at risk of osteoporosis.
8. Kodo Millet: It is very easy to digest, it contains a high amount of lecithin and is excellent for strengthening the nervous system. Kodo millets contain no gluten and is good for people who are gluten intolerant. It is rich in protein and fiber and therefore it does not cause drastic spikes of blood sugar levels making it very good food for diabetic patients. Kodo millet is low in fat, high in fiber and keeps us satiated for a very long time which make it an ideal weight loss food.
9. Sorghum: Sorghum is a powerhouse in terms of nutrients, and can provide individuals who add it to their diet with vitamins like niacin, riboflavin, and thiamin, as well as high levels of magnesium, iron, copper, calcium, phosphorous, and potassium, as well as nearly half the daily, required intake of protein and a very significant amount of dietary fiber. sorghum include its ability to prevent certain types of cancer, help control diabetes, offer a dietary option for people with Celiac disease, improve digestive health, build strong bones, promote red blood cell development, and boost energy and fuel production.
Demand of Flour in Global Market
The growth in population coupled with per capita income has increased the demand for flour, which has further raised the production of flour. Change from traditional to urban and modern lifestyles of consumers has increased the demand for various types of flours in the preparation of fast foods items. Moreover, increase in health concerns for high-protein flour gives rise to demand for flour millers to make product innovation by using gluten-free flour alternatives such as maize flour, rice flour, soya flour, corn flour and multigrain flour. Private flour millers in Asia-Pacific have initiated the private players to increase their production capacity and innovative product offerings owing to less stringent regulations of government control on the flour industry. Increase in average selling price for flour in most of the countries has positively impacted the growth of market.
The number of adults over the age of 60 is expected to double by 2050. As incidence of chronic disease – notably obesity, diabetes and cancer – continues to increase, a shift towards prevention rather than treatment is needed to match quality of health to the rise in longevity.
Personalised nutrition and technology trends are going some way to ensuring individuals take a more proactive part in addressing their own health needs. But a number of today’s chronic conditions are lifestyle diseases. So further behavioural changes are critical to ensuring a healthier ageing population.
Due to Change in taste and dietary concerns and health related problems in consumers the entrepreneurs may choose to set up production of multigrain atta.
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