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Book: Insect Diets: Science and Technology

I'm only about halfway through this book at the moment, but it's one of those things I wish I'd read back while working on my Ph.D. If only I'd been surrounded by other people who studied insect nutrition at the time, heh. Oh well.

Regardless - one of the best parts of reading this book about insect diets is that it provides a lot of insights into the whole realm of "food science." For instance, the chapter I just finished was all about the various factors that affect diet stability (heat, light, moisture) and nutrient accessibility (diet matrix).

I can't stop thinking about this one table that illustrates how dramatically different forms of food-processing can affect nutrient accessibility. The table compares regular soy flour to roasted soy, using data from the amazing USDA database on nutrient contents of all sorts of different foods.

It's kind of like this NYT blog comparing whole-grain hot cereal to dry, prepackaged cereal, except I never buy or eat prepackaged cereal because it's all way too "pre-digested" (and overpriced) for my tastes.

I'm particularly curious about steel-cut oats versus rolled oats. From what I understand, all types of rolled oats, including "old fashioned" ones, are steam-processed. So I expect that the carbohydrates are more readily available in rolled oats than steel-cut. But I could be wrong. I'm also wondering what it would be like to mix up a slow-cook grain blend for a breakfast cereal - something that could be put into the fuzzy logic rice cooker overnight.

What other grains would you mix in with steel-cut oats?

This entry was originally posted at http://rebeccmeister.dreamwidth.org/1150044.html. Please comment there using OpenID.

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