Conclusions
The role of whole grain products in nutrition and
health has been scientifically documented. Whole grains
are recognized sources of several physiologically active
components and/or health promoters. It has also been
well known that bioactive substances occur in grains at
different concentrations and identities depending upon
genotypes and phenotypes. Sorghum, millet and barley
adapted to the UAE environment were found to contain
reasonable levels of dietary fiber and antioxidant properties.
Incorporation of such materials into bakery products
would enhance their nutritional and physiological
properties, but their functionality and acceptability
should be taken into consideration