GB2100111A - The manufacture of edible flakes from any of the cereal grains - maize (Zea mays) rice (Oryza sativa), millet (Pennisetum americanum) and guinea corn (Sorghum spp.) - Google Patents
The manufacture of edible flakes from any of the cereal grains - maize (Zea mays) rice (Oryza sativa), millet (Pennisetum americanum) and guinea corn (Sorghum spp.) Download PDFInfo
- Publication number
- GB2100111A GB2100111A GB8116917A GB8116917A GB2100111A GB 2100111 A GB2100111 A GB 2100111A GB 8116917 A GB8116917 A GB 8116917A GB 8116917 A GB8116917 A GB 8116917A GB 2100111 A GB2100111 A GB 2100111A
- Authority
- GB
- United Kingdom
- Prior art keywords
- maize
- flakes
- rice
- millet
- manufacture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 21
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 21
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 17
- 235000009973 maize Nutrition 0.000 title claims abstract description 17
- 235000019713 millet Nutrition 0.000 title claims abstract description 14
- 235000009566 rice Nutrition 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 11
- 235000007230 Sorghum bicolor Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 7
- 235000007244 Zea mays Nutrition 0.000 title claims abstract description 7
- 244000115721 Pennisetum typhoides Species 0.000 title claims abstract description 6
- 235000007195 Pennisetum typhoides Nutrition 0.000 title claims abstract description 6
- 239000004464 cereal grain Substances 0.000 title abstract description 6
- 238000005516 engineering process Methods 0.000 claims abstract description 3
- 235000013339 cereals Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013410 fast food Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 10
- 240000006394 Sorghum bicolor Species 0.000 description 10
- 235000021395 porridge Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- 235000002756 Erythrina berteroana Nutrition 0.000 description 1
- 244000088811 Erythrina rubrinervia Species 0.000 description 1
- 235000002753 Erythrina rubrinervia Nutrition 0.000 description 1
- 241000209046 Pennisetum Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Convenience food in the form of edible flakes has been prepared from any of the cereal grains - maize (Zea mays), rice (Oryza sativa) millet (Pennisetum americanum) and guinea corn (Sorghum spp). The precooked flakes possess the property of instant reconstitution and can be served by mixing in cold or warm water. The flakes were found to retain crispness for more than four months. The technology for the manufacture of the edible flakes has also been discussed.
Description
SPECIFICATION
The manufacture of edible flakes from any of the cereal grains-maize (Zea mays) rice (Oryza sativa) millet (Pennisetum americanum) and guinea corn (Sorghum spp) 1. INTRODUCTION
Rice (Oryza sativa) and maize (Zea mays) are important cereal staples in the world. The daily diet of the people in Southern China and Southeast Asia is based on rice whilst smaller quantities are consumed in Africa, the Carribean and in North, Central and South America.1,2 Maize is grown in most parts of Each and West African countries such as Ghana, Dahomey and Togoland.3 In Ghana 90 per cent of the total calories in the diet of the coastal plain dwellers is derived from maize.4 A number of dishes prepared from maize, rice and millet has been dicussed by Whiteys and Dovio6.
Millet (Pennisetum americanum) is grown in Nigeria and Ghana and is utilised in the preparation of a local dish called 'fula'. Guinea corn (Sorghum spp) is used in the preparation of alcholic drink known as 'Pito' in some parts of West Africa. This paper describes the production of convenience foods in the form of easily reconstituted white flakes from any of the cereal grains: maize (Zea mays), rice (Oryza sativa), millet (Pennisetum americanum) and guinea corn (Sorghum spp). Toasted flakes were further produced from the maize flakes. The technology for manufacturing these instant foods is also discussed.
2. EXPERIMENTAL 2.1. Materials
The raw cereal food i.e. any of maize, rice, millet and guinea corn (see column II of Table II for the moisture contents) was ground into powder in Christy and Norris Laboratory Mill Size 8" before use.
2.2. Methods
The flow diagram for the manufacturing process is as follows:
Raw Materials 1 precooking 1 drum drying toasting \ for toasted / for white flakes / flakes I packaging packaging packagin packaging storage storage The particular cereal sample was mixed thoroughly with water in an evaporating pan to form a suspension. The mixture was heated and constantly stirred to avoid lump formation. It was then cooked till it was done to porridge consistency. The resultant porridge was formed into flakes by passing through a drum dryer. Brown maize flakes were also obtained by toasting the maize flakes in oven.After cooling the flakes were filled into polythene containers and sealed up.
The moisture levels of the raw cereal food and of the porridge and the flake states were determined according to the method of the A.O.A.C.7
RESULTS AND DISCUSSIONS
Table 1 shows the proximate composition of the grain samples as determined by Eyeson and
Ankrah.3 The water levels of the raw cereal grains together with their porridge and flakes stages are presented in Table II. Edible white flakes were successfully manufactured by processing any of the cereal foods maize, rice, millet and guinea corn. In the case of maize brown flakes were also obtained after toasting. The flakes were organoleptically acceptable and were found to have the property of being easily reconstituted in cold or warm water. If the flakes are tightly sealed in polythene containers the crispness can be retained for more than four months after production.
The flakes can be used as convenience foods and are specially useful for institutional feeding and for ration packs as little time is spent on the preparation.
Acknowledgement
The author is grateful to the Nutrition and Food Science Department of the University of
Ghana for permision to use the pilot plant processing equipment.
TABLE 1
Proximate Compositions of Maize, Rice, Millet
and Guinea Corn from Ghana
Name of Moisture Protein Fat Carbohydrate Fibre Ash Ca P Fe Cereal grain (%) (%) (%) (total inolu- (%) (%) (mg/100g) (mg/100g) (mg/100g) ding fibre (%) Maize (Zea mays) 11.1 8.8 3.9 75.1 1.2 1.3 45 253 8 Rice (Oryza sativa) 11.9 6.8 0.4 8.3 0.5 0.6 14 99 3 Millet (Pennisetum 9.8 8.4 4.3 75.8 1.2 1.7 45 195 4 americanum) Guinea Corn (Sorghum spp.) 10.8 9.7 3.0 74.9 1.2 1.6 37 263 12 Source: Composition of Foods Gommonly used in Ghana by K.K. Eyeson and E.K. Ankrah.
Food Research Insttute, C.S.I.R., Accra, Ghana June 1975.
Table II
Percent Moisture levels of maize, rice, millet and guinea corn at the raw, porridge and flake states
Name of Cereal grain Raw Porridge Flakes
Maize 10.9 83.2 5.8
Rice 12.2 83.9 6.1
Millet 11.8 84.9 4.1
Guinea Corn 12.0 83.6 6.0
References 1. Rice and Rice Diets. A nutritional survey. Revised edn. FAO Nutritional Studies No. 1 1 954.
2. Grist D.H Rice Tropical Agriculture Series Longmans, Green 8 Co. Ltd. 4th edn.
3. Miracle M.P. Maize in Tropical Africa. The University of Winsconsin Press, Madison,
Milwaukee, and London. 1966 4. National Food S Nutrition Board. Report of the National Nutrition Survey (unpublished)
Accra, Ghana, 1 962.
5. Whitby P. Foods of Ghana. Reprinted from Food Research Institute Research Bulletin, Food
Research Institute, Accra, Ghana. No. 1 Jan. 1968 p. 2-6.
6. Dovlo F.E. Maize in the Ghanaian diet. Mimeo Food Research Institute, Accra, Ghana.
7. Association of Official Analytical Chemists Official Method of Analysis A.O.A.C. Washington
D.C. 1970, 11th edn. pp 774-775.
8. Eyeson K.K. and Ankrah E.K. Composition of foods commonly used in Ghana. Food
Research Institute, CSIR, Ghana June 1 975.
Claims (2)
1. Claim is hereby made on the manufacture of edible flakes from any of the cereal grains-maize (Zea mays), rice (Oryza sativa) millet (Pennisetum americanum) and guinea corn (Sorghum spp.)
2. Claim is also made on the technology for the manufacture of edible flakes from maize, rice, millet or guinea corn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8116917A GB2100111A (en) | 1981-06-03 | 1981-06-03 | The manufacture of edible flakes from any of the cereal grains - maize (Zea mays) rice (Oryza sativa), millet (Pennisetum americanum) and guinea corn (Sorghum spp.) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8116917A GB2100111A (en) | 1981-06-03 | 1981-06-03 | The manufacture of edible flakes from any of the cereal grains - maize (Zea mays) rice (Oryza sativa), millet (Pennisetum americanum) and guinea corn (Sorghum spp.) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB2100111A true GB2100111A (en) | 1982-12-22 |
Family
ID=10522233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8116917A Withdrawn GB2100111A (en) | 1981-06-03 | 1981-06-03 | The manufacture of edible flakes from any of the cereal grains - maize (Zea mays) rice (Oryza sativa), millet (Pennisetum americanum) and guinea corn (Sorghum spp.) |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2100111A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0412277A1 (en) * | 1989-07-29 | 1991-02-13 | Nordgetreide Gmbh & Co. Kg | Process for the production of cornflakes |
| US5093146A (en) * | 1990-10-15 | 1992-03-03 | Nabisco Brands, Inc. | Process of making ready-to-eat cereals |
| RU2519737C2 (en) * | 2012-08-31 | 2014-06-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования и науки Российской Федерации | Method for production of flakes of non-traditional grain raw material |
| BE1028974A1 (en) | 2020-12-30 | 2022-07-26 | Belourthe | Process for manufacturing a plurality of dry instant cereal products |
-
1981
- 1981-06-03 GB GB8116917A patent/GB2100111A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0412277A1 (en) * | 1989-07-29 | 1991-02-13 | Nordgetreide Gmbh & Co. Kg | Process for the production of cornflakes |
| US5093146A (en) * | 1990-10-15 | 1992-03-03 | Nabisco Brands, Inc. | Process of making ready-to-eat cereals |
| RU2519737C2 (en) * | 2012-08-31 | 2014-06-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования и науки Российской Федерации | Method for production of flakes of non-traditional grain raw material |
| BE1028974A1 (en) | 2020-12-30 | 2022-07-26 | Belourthe | Process for manufacturing a plurality of dry instant cereal products |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |