Pigmented grains are an attractive cereal group because, in addition to fibre, they may include a high concentration of some potential bioactive components. Pigments from plant sources are secondary metabolites that are nutritionally, therapeutically edible and also possess anti-cancer, anti-obesity, and anti-hypercholesterolemia activity.¹  There has been renewed public attention to, and acceptance of, these food sources, as a result of these positive health benefits. Some food products that are formulated from pigmented cereals include breakfast cereals, baked foods, snack foods, non-alcoholic beverages, and extruded snacks.²  The advantages of using pigmented cereal grains or their bran in developing and producing novel functional and nutraceutical cereal-based products of improved nutritional value and health benefits have been on the increase in recent years.