Analysis of Gluten and Casein-Free Food Crops
Abstract
This study focused on the development of gluten-free and casein-free diets for the management of nutritional challenges of children with autism in Rivers State. Seven specific objectives guided the study. The study adopted the Research and Development (R and D) and qualitative designs. A gluten-free diet excludes foods that contain gluten, a protein found in wheat, barley, rye, and their derivatives. A casein-free diet, on the other hand, excludes foods containing casein, a protein found in milk and dairy products. Gluten and casein-free foodscrops include rice and rice-based products, such as rice flour and rice cakes, are naturally gluten-free. Quinoa is also a gluten-free grain that is high in protein and can be used as a substitute for gluten-containing grains. Hyman et al. identified the following as Gluten-free foodscrops: corn and corn-based products, including cornmeal and polenta, are gluten-free; millet which is a gluten-free grain that can be used in various dishes, including porridge and pilafs; sorghum is a gluten-free grain that is used for making flour, syrup, and various food products. While oats themselves are gluten-free, they are often processed in facilities that also handle wheat. Certified gluten-free oats are available for those with gluten sensitivity
Keywords
Gluten-free DietsCasein-free DietsPearl MilletUnrefined Raw Rice
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