Effect of processing on cereal folates

Abstract

Abstract Whole grain cereals and cereal products containing whole grain are good sources of folate. Folates are among the most unstable vitamins and are essential for the normal functions of the human body. Storage and processing can greatly affect the folate content in the final product. On the contrary, folate content of bakery products can be increased significantly during dough fermentation. Germination can also be used to increase the folate content of bakery products. The outer layers of the grain are richer in terms of folate as in many other nutritional components. Considering the folate content, it can be said that foods containing whole grains are more suitable for nutrition.