Cereals and Soybeans*%()$#+--><:][|%%%%%

Postharvest management of soybeans

1. Cereals and Soybeans
Subtitle

2. 1. Wheat•Wheat is the world’s largest and most important
cereal crop for human staple food, with an
annual production of >700 million tonnes
produced globally
•Modern wheat cultivars mainly consist of two
polyploid species
1.hexaploidbread wheat (Triticum aestivum)
2.tetraploid hard or durum wheat (Triticum
turgidum) used for macaroni and low-rising bread.

3. Wheat kernel
•Wheat kernel- 2%–3% germ, 13%–17% bran, and 80%–
85% endosperm
•Wheat germ - is rich in protein (25%) and lipid (8%–
13%) and important source of Vitamin E.
•Wheat bran - protection layer to the kernel and occupies
over 8% of the total weight of the kernel.
•The endosperm - the major part (80%–85% by weight) of
the kernel and consists of a protein and starch matrix.
•Wheat protein content usually ranges from 10% to 18% of
the total dry matter.

4. Advantages of wheat wheat by-product from wheat
processing
•Renewable resources for biofuels and bio-based products
• Wheat is currently the dominant feedstock for the production of bioethanol in the
Europe
•wheat straw as one of the most abundant agricultural wastes has great potential for
the production of liquid or gaseous biofuels .
•wheat straw - industrial application for straw particleboard fabrication,
arabinoxylans extraction, and bioenergy production.
•milling industry by-products, wheat bran and germ, are important sources of health-
enhancing bioactive components
•wheat starch and protein are substantial biopolymers for producing platform
chemicals.

5. Bio-Based Products From Wheat Straw
Figure: A wheat biorefinery concept.

6. Bio-Based Products
•Particleboard
•Xylans
•Bioenergy
Phytochemicals From Wheat Bran and Germ
•Phenolics
•Carotenoids
•β-Glucan
•Vitamin E
•Dietary Fiber
Biochemicals From Wheat Starch and Protein
•Biofilms
•Bioadhesives
•Biofuels
Bio-Based Products From Wheat Straw

7. Bio-Based Products From Wheat Straw
•Particleboard–wheat straw shows promising potential for manufacturing
particleboard. Wheat straw is a natural composite with cellulose, hemicellulose,
and lignin as the main composition, and shows great potential to produce
particleboard of various density, including low-density
•Xylans–Polysaccharides make up most of the cell wall to support and to maintain
the shape of the plant. This polysaccharide has potential to substitute and integrate
into a variety of industrial applications, such as biofilms, thickeners, adhesives,
emulsifiers, stabilizers and binders in food, pharmaceutical, and cosmetics
industries
•Bioenergy-wheat straw is the most abundant feedstock in Europe and the second
largest in the world after rice straw, and represents cheap resources of biomass fuels
for electricity and heat production

8. • Phytochemicals From Wheat Bran and Germ
•Phenolics - Phenolics are aromatic compounds with one or more hydroxyl groups and the most common phenolic compounds in cereal grains are phenolic acids and flavonoids. Phenolic acids are sources of antioxidative, anti-inflammatory, antimutagenic, and anticarcinogenic properties as well as their ability to manipulate certain key enzymatic functions in cells.
•Carotenoids - Carotenoids are natural pigments with yellow, orange, and red colors and >700 carotenoids have been identified in plant. Carotenoids are divided into carotenes and oxygenated xanthophylls with only a few found in humans, including α-carotenes, β-carotenes, lycopene, lutein, zeaxanthin, and β-cryptoxanthin
•β-Glucan - β-Glucan is one of the main non-starch polysaccharides in wheat brans and only occupies approximately 1% of whole wheat grain. Structural differences in cereal β-glucans are generally characterized by the ratios of trisaccharide-totetrasaccharide and wheat, usually has the ratios of 4.2–4.5
•VitaminE-Vitamin E compounds are present mostly in wheat germ. As lipid-soluble antioxidants, they disrupt the propagation of reactive oxygen compounds that spread through membranes. These compounds have other physiological effects such as the suppression of free radicals, the prevention of cancers, resistance of aging, and enhancing the response of the immune systems.
•DietaryFiber-In wheat bran, roughly 1% is soluble fiber and the majority is insoluble fiber, including 46% non-starch polysaccharide such as arabinoxylan, cellulose, and beta-glucan.

9. Biochemicals From Wheat Starch and Protein
•Biofilms - Starch films can be produced from native starch or its main components, amylose and amylopectin, through wet method of solution casting and subsequent drying or dry method of thermoplastic processing. starch film has been evaluated for use in food package area as the trend of petroleum-based plastics are being substituted by natural and biodegradable polymers due to environmental concern.
•Bioadhesives - The properties of thermoplasticity and good film forming allow wheat protein to produce natural adhesives. With the controlled hydrolysis to break the sulfide bonds and the use of plasticizers, the properties of the adhesives can be improved and applied to pressure-sensitive medical bandages and adhesive tapes.
•Biofuels - Renewable and carbon neutral biofuels are essential to environmental and economic sustainability, for instance, utilization of liquid biofuels (ethanol, butanol, and diesel) as transportation fuels, and gaseous biofuels (methane, hydrogen, and hythane) for power generation are important alternatives to fossil fuel resources. Among all biofuels, bioethanol is the most utilized liquid biofuel either as a fuel or as a gasoline additive, and can be produced using starch-based feedstocks, such as corn in North America and wheat in Europe

10. 2. Rice•Rice is one of the main cereal crops and a
staple food for over half of the world’s population.
•It provides up to 50% of the world’s dietary
caloric supply and a substantial part of the
protein intake for a large portion of people in
various regions of the world.
•World rice production reached 759.6 million
tons (paddy basis) in 2017 (FAO, 2018).
•Rice processing operations are Harvest,
Drying and Milling

11. Composition of rice

12. COMPOSITIONS OF RICE
•Carbohydrates are the major component of the rice grain. Total starch content of brown rice
ranged between 72% and 82% on a dry matter basis and around 90% in the milled rice.
•Rice nutrients - vitamins, minerals (such as iron), phenolics tocopherols, and γ-oryzanol, are
mainly concentrated in the rice bran.
•Dietary fiber includes cellulose, hemicellulose, galactooligosaccharides, pectins, resistant
starch, lignin, and substances associated with non-starch polysaccharides and lignin
complexes—waxes, phytate, cutin, saponins, suberin, and tannins
•Rice has thiamin (B1), riboflavin (B2), niacin, pantothenic acid, folate, and vitamin E, but
usually does not have vitamins A, C, and D.
•the mineral contents in rice are too low to meet the micronutrient demands for humans that
consume rice as staple food.
•The rice bran has a total free phenolic content ranging from 3.1 to 45.4mgGAE/g bran, much
higher than in brown rice
•The protein content of milled rice ranges from 4.5% to 10.5% or from 5.1% to 11.3% depending
on different genotype and The lipid content of brown rice ranges from 2.76% to 3.84% on a dry
weight basis depending on different varieties and is affected by the growing environment.

13. Processing of rice
1. Harvest
•Harvesting operations - cutting, collecting, and threshing the rice crop,
and separating and cleaning the grains.
•Based on the level of mechanization of the operations, the harvesting
systems are characterized into traditional and advanced (combine)
systems.
1.Traditional harvesting systems consist of manual cutting followed
by threshing using simple threshing frames, animals, or tractors
running over the crop spread on the ground
•Postharvest losses in such systems range from 5% to 15%.
2. Combine system gets its name from the fact that it combines all five
harvesting operations: cutting, collecting, and threshing the rice crop,
and separating and cleaning the grains.
•Combine harvesters, widely used nowadays in high production
countries, potentially reduce harvesting losses to 1%–2%.
• Harvesting operation produces rough rice as a main product and straw as a
by-product.

14. 2. Drying
•Rough rice is normally harvested at moisture content (MC) higher than the required
level of 12%–14% (wet basis) for safe storage.
•Rough rice needs to be dried as soon as possible for improving storability and reducing
handling costs and losses
Importance of drying
1.drying is a critical postharvest handling process and has a direct effect on rice quality,
subsequent handling processes, and commercial value of rice crop.
2.The drying is an important operation in prolonging the storage life of rice by slowing down
respiration and preventing deterioration due to molds and insect attack.
3.Proper drying and storage practices could likely result in 10%–20% increase in rice
availability

15. 3. Milling
•milling process primarily aims at the separation of the outer tissue
•milling process includes several steps - dehulling or dehusking, whitening, polishing, and
separation, to produce partially or well-milled rice.
1.Dehulling - to remove husk from the paddy grains, the finished product of this step is
brown rice and husk as a by-product.
2.Whitening - to exclude the bran layer from the brown rice; the end product of this step is
white rice and rice bran as by-product.
3.Polishing - to remove the loose bran that keeps adhering to the surface of white rice after
whitening to obtain refined rice as the end product and bran as by-products.
4.Separation - to separate the broken kernels from whole kernels for the milled grains. The
resulting products from separation step are polished rice as a main product, and bran and
brewer that is a milled rice kernel that is one quarter to half the size of a full kernel as by-
products.

17. BY-PRODUCTS OF RICE PROCESSING
•Rice straw, rice husk, rice bran, germ, broken rice and brewers are the main
rice by-products produced during the processing operations.
•These by-products have the potential to be used as important sources of
raw material that could be utilized as ingredients of value-added products
for food and nonfood applications
Food Applications
1.As a protein source
2.Animal feed
3.Medical applications
Non- Food Applications
1.Construction Materials
2.Agricultural Applications
3.Effective Adsorbents
4.Silica Production
5.Pulp And Paper Production
6.Source Of Bioenergy
Technologies For Producing Value-added Products From The By-products

18. RICE BRAN PROCESSING
1.Stabilization-Rice bran stabilization depends on temperature, duration of heat
treatment, MC, pH, and other parameters. Recommended conditions for dry and moist
heating treatments for effective stabilization treatments differ dramatically and results are
very often inconsistent. In addition to heat treatment, chemical methods, extrusion, and
microwave treatments have been studied.
2.Oil Extraction - High-grade edible oil with high nutrition value can be extracted from rice
bran. The most popular oil extraction methods are Enzymatic method, Aqueous
Extraction, Hexane extraction, Supercritical fluid extraction, Subcritical water extraction,
Microwave assisted extraction, Ultrasonic assisted extraction. After extraction, the refining
process is conducted to purify the crude oil for improving its taste, brightness, and color.

19. 3. Corn
•Corn as one of the major cereal crops is widely used to
produce human food, animal feed, and industrial products
(e.g., cornstarch, cereals, adhesives, sweetener, and alcohol)
•Dent corn (Zea mays var. indentata) is the dominant variety
of corn cultivated in the United States. A kernel of dent corn
contains approximately 74% carbohydrate (mostly starch),
9% protein, 7% total dietary fiber, 4.7% lipid (oil), and 10%
water.

20. Corn and its By-Products

21. Corn and its By-Products
1. Corn stover - the stalks, leaves, and husks that remain in the field after corn harvest.
•It is mainly composed of cellulose (35% w/w), hemicellulose (20% w/w), and lignin (12%
w/w). In the US, a small percentage of corn stover is left in the field and integrated into
soil with tillage to maintain soil productivity.
•widely used as animal feeds for ruminants and livestock bedding.
•corn stover is considered as one of the key lignocellulosic feedstocks for biofuels
production (e.g., ethanol and bio-oil)
2. Corncob - the hard cylindrical cores that bear the kernels of corn.
•Similar to corn stover, corncob contains cellulose (70%), hemicellulose (22%), and lignin
(8%) and rich in fiber.
•Corncob has been used as animal feed and a feedstock for energy generation (e.g., fuel
ethanol, biodiesel, pyrolysis bio-oil, and gasification power).
•As for value-added product production, due to the high cellulose content, corncob can be
used as a carbohydrate source to produce aforementioned chemical building blocks,
enzymes and surfactants.

22. 4. Soya bean
•Soybeans have a variety of end uses
•Major uses include oil for human
•Soybeans have dominated the oilseed and typically
represent around 58%–59% of the world’s oilseed
production
•food preparation (e.g., cooking oil and margarine)
and protein-rich meals (e.g., soybean meal, soy
protein concentrate, soy protein isolate) which are
used as animal feed ingredients.

24. Chemical Compositions of Soybeans and Some Common Soy
Products

25. Some key products manufactured from the soybean include various protein meals (for animal feeds and
other industrial applications) as well as soybean oil (for human foods, biodiesel, industrial products, and
animal feeds)
Soybeans and Some Common Soy Products

26. Soybeans and Some Common Soy Products
•Major uses include oil for human food preparation (e.g., cooking oil and margarine) and
protein-rich meals (e.g., soybean meal, soy protein concentrate, soy protein isolate) which
are used as animal feed ingredients.
•Human foods produced directly from the soybeans, industrial applications such as biodiesel,
ink, bio-composites and bioplastics, adhesives, waxes, candles, foams, and hydraulic fluids,
just to name a few.
•Thesoybeanprocessinghasvariousmethodsforseparatingsoybeanoilsfromproteinsand
fibers.Theseapproachesincludeexpellingandsolventextractionprocesses,aqueousand
enzyme-assistedaqueousprocesses,chemicalmethods,enzymes,andfermentation.

27. Oil extraction process from soybeans
Solvent extraction and pressing (expelling) are the most common methods used to extract oil from an oilseed.

28. Additional Products and By Products
Soybeans are one of the most versatile biological materials. In fact, soybeans can be processed into a myriad of
products beyond just concentrated protein and lipids.
Figure: Production of soymilk and tofu

29. Figure: Production of biodiesel and glycerine.