Conventional and emerging methods for cereal by-product valorisation

Abstract

Cereal processing yields significant volumes of by-products such as bran, germ, husks, and distillers’ grains, which are rich in nutrients and bioactives yet remain underexploited in human food systems. This review synthesises current evidence on their compositional and functional attributes, including proteins, dietary fibres, resistant starches, lipids, polyphenols, and phytosterols. Comparative analysis shows that conventional processing methods including fermentation, enzymatic hydrolysis, extrusion, and micronisation reduce antinutritional factors, improve mineral bioavailability, and enhance sensory attributes in bran- and germ-enriched foods. Recent studies demonstrate that emerging non-thermal technologies such as high-pressure processing, ultrasonication, steam explosion, pulsed e