*5.1.2 Rice flour dumplings and cakes*

Dumpling is a ball of dough that is wrapped around a filling. Several methods are used in its preparation, including baking, frying, steaming, boiling or simmering and are found in a lot of world cuisines. In Asia, sweet dumplings and cakes from rice flour are readily available to buy in stores and stalls. Rice cake is a sticky, dense meal that is well known in parts of East Asia.

#### *5.1.3 Rice alcoholic beverages*

Rice beer is a major beverage produced from rice. It is produced by first boiling rice and then inoculating with some amount of yeast and the resulting mixture fermented for a few days. Sake (rice wine) is also a Japanese alcoholic beverage made from rice [22].

#### *5.1.4 Rice starch*

Rice starch is employed as a thickener in sauces, desserts as well as baby foods. Sweet syrup can also be made using rice starch.

#### *5.1.5 Rice bread*

A good replacement for other cereal flour containing gluten is rice bread, which is consumed as an alternative source for people that are allergic to other types of flour.

#### **5.2 Products and by-products from wheat**

### *5.2.1 Whole wheat*

Whole wheat flour has none of its constituents (bran, endosperm and germ) removed. The Middle East and Southern Europeans commonly consume decorticated and pounded type of wheat. Pounded wheat is usually considered to possess a higher nutritional value at the same time having better retention of nutrients present in the aleurone layer in addition to its germ. Artificial or natural dehydration is usually carried on decorticated wheat grains [23]. Whole wheat lowers the possible adverse outcome of metabolic syndrome. Consumption of whole wheat has also been reported to support beneficial bodyweight [24]. It has a favourable nutrient profile as effective sources of magnesium, dietary fibre, pantothenic acid, copper and manganese. However, whole wheat is considered as one of the major causes of allergies in foods [25].

### *5.2.2 Wheat flour*

The flour that is gotten when wheat (endosperm only) is ground into finer particles is called wheat flour. Depending on the gluten value, they are classified as weak/soft flour or hard/strong. Weak/soft denotes flour with low gluten value, while hard/strong flour denotes flour with high gluten value. Bread flour, cake flour and all-purpose flour are majorly the types of wheat flour consumed. Others include self-rising flour, pastry flour, gluten flour, durum flour and fortified flour. In most homes across the world, wheat flour is the most significant ingredient used in baking. It forms the framework of the majority of commercially available baked goods and pasta [26].

#### *5.2.3 Durum flour*

A by-product that is employed in the production of semolina, another form of pasta, durum bread and American noodles is durum flour which is gotten from durum wheat. Durum wheat falls under the category of hard wheat.

#### *5.2.4 Semolina*

Semolina is gotten from durum wheat that has been coarsely ground. Pasta with high protein value and are of great importance including spaghetti in addition to macaroni are made from semolina.

#### *5.2.5 Wheat noodles*

In most African countries, noodles made from wheat dominate about 30–40% of the cereal-based diet [27]. White noodles coated with salt are generally consumed in Japan White noodles coated with salt are generally consumed in Japan [27]. Noodles from wheat are produced from soft or hard wheat flour. It can also be produced from wheat flour that is intermediate between soft and hard wheat flour.

#### *5.2.6 Spaghetti and macaroni*

Spaghetti is a type of pasta made in the shape of long thin strings while macaroni is pasta usually in the form of short tubes.

## **5.3 Products and by-products from sorghum**

Sorghum grains are utilized by lots of food industries for the production of flour, starch and alcohols which results in many by-products. By-products obtained from sorghum grains include sorghum wine, sorghum gluten meal, sorghum germ meal, sorghum distillers dried grains and solubles, sorghum brewers' grains, malted sorghum sprouts and sorghum bran [28]. Sorghum is also consumed in fermented forms. Fermented forms of sorghum include Injera, Nasha, Ting, Asida, Kisra, HumulurKhamir [29]. Sorghum wine is a by-product obtained from the fermentation of indigenous sorghum liquor. It is known as kaoliang in China.

### **5.4 Products and by-products from millet**

Millet is usually dehulled and made to pass through several treatments before consumption to enhance their edibility and sensory attributes Millet is usually dehulled and made to pass through several treatments before consumption to enhance their edibility and sensory attributes [30]. The small nature of millet has relegated its use to products that are solely flour-based because of the difficulty in decortication. Several treatments for millet grains have however observed to improve its decortication [31]. Alcoholic beverages, distilled liquors and different types of meals are prepared from millet. Candied puffs called Awaokoshi in Japan are made from millet. In some parts of the world, sorghum flour is mixed with millet flour to produce a type of flatbread usually rolled by hand. Millet porridge is an indigenous meal eaten in China, Russia and Germany. A Vietnam snack is known as banh-da-ke also comprises of millet as a major ingredient.

#### **5.5 Products and by-products from barley**

Flour, flakes, grits, starch, malt and beverages are commercial products gotten from barley grain. Animals are mostly fed with whole grains of barley. Food products from barley are rich sources of minerals, fiber, proteins and B Vitamins. Pearled barley or pot is made by removing the outer layers of barley grain by the process of abrasion. Porridge and filing for pies are made from pearl or pot barley. They also serve as an alternative to potatoes, pasta, in addition to rice. Barley flour is used to produce bread, noodles, cakes, flatbreads, cookies and extruded snacks [32]. Sweeteners and binders are made from barley starch. Barley starch is also used besides with barley malt to produce beer. The primary use of barley is in the production of malt used in brewing, alcoholic and non-alcoholic beverages. Bakeries and distilling industries also utilize barley malt [33].
