PROCESSING TECHNOLOGY
OF CEREALS
ASFE 2201
SUDIPTA BEHERA
ASSISTANT PROFESSOR, SoABE
INTRODUCTION
• A grain is a living biological product which germinates and respires also.
• The respiration process is externally manifested by decrease in dry weight,
utilization of oxygen, evolution of carbon dioxide and release of heat.
• Food grains include cereals like rice, wheat, maize, sorghum and millets; pulses like
pigeon pea, chick pea, black gram and oilseeds like groundnut, mustard, coconut,
sesame.
• Cereal grains are hygroscopic and would gain or lose moisture initially until they are
in equilibrium with air.
• Cereals are the edible seeds or grains of the grass family.
• Cereals have been a part of the human diet since pre historic times.
• Wheat and rice are the most important crops world-wide as they account for over
50% of the world’s cereal production.
• Wheat is the cereal most commonly used for the manufacture of food products.
• Each cereal has unique properties which make it suitable for a variety of food
products.
• Cereals are also known as ‘staple foods’ as they often make up the bulk of the diet
since they are relatively cheap to produce.
• In general processing of products is done in three ways i.e., primary
processing, secondary processing and tertiary processing.
• By products are processed for economic utilization. At every stage of
processing, value is added to the product.
• Primary processing refers to those operations which convert raw food
materials into a form fit for eating or to be used in subsequent
processing. Some examples are: milling of paddy into rice, that of
wheat into flour.
• Secondary processing converts primary processed food materials into
form fit for use at home or canteen or hotels. Some examples are
milling of chick pea, splits into Besan.
MORPHOLOGY OF CEREAL, MAJOR & MINOR MILLETS
• The cereal crops that are grown for their edible fruit are generally called grain,
but botanically referred to as caryopsis.
• The cereal seed consists of two major components, the endosperm and embryo or
germ.
• The endosperm encompass the bulk of the seed and is the energy source of stored
food.
• An outer wall called the pericarp that develops from the ovary wall encases the
endosperm.
• A semi permeable layer under the pericarp, which is called testa, surrounds the
embryo and is derived from the inner ovary wall.
• The testa is permeable to water, but not to dissolved salts, and is important for
germination.
• The thirdlayer, which is called aleurone, contains thick-walled cells that are free
of starch. The pericarp, testa, and aleurone layer are collectively called the bran.
FOOD PRODUCTS FRON CEREAL, MAJOR & MINOR MILLETS
Traditional Food Products:
Various types of flours, Roti/Bhakari, Annum, Boiled grains, Grits, Rava, Semolina,
Malted grains/flours, Fermented flours, pops, flakes, etc.
Ethnic Food Products:
Papad, Kurdai, Chiwada, Chakali, Idli, Dosa, Upma, Shira, Khakara, Pakoda, Wada, etc.
Bakery Food Products:
Bread, Toasts, Buns, Butters, Sweet rolls, Biscuits, Cookies, Cakes, Kharies, etc.
Nutraceutical/Industrial Food Products:
Diabetic flour, High fiber food products, Starch, Beer, Weaning foods, Fortified food
products, Syrups, Alcohol/Ethanol, etc.
AVERAGE COMPOSITION OF CEREALS
COMPOSITION OF SOME OAT, RYE AND BARLEY
PRODUCTS
RICE GRAIN
WHEAT GRAIN
(4- to 10-mm)
CORN GRAIN
2 to 3.5 m tall
OAT GRAIN
BARLEY GRAIN
RYE GRAIN
SORGHUM GRAIN
ASSIGNMENT
• Write the production scenario of major cereals and millets.
• Write the present status and future prospects of cereals and millets.
• Write the characteristics of wheat, corn, rice, barley, oat, rye,
sorghum in tabular form.
