Identification and familiarization of cereals.pptx

Identification and familiarization of cereals.pptx

1. Identification and familiarization of cereals

2. Cereals Family : Poaceae

3. Composition Carbohydrates :  80% of dry matter of cereals is carbohydrate. The two carbohydrates present are crude fiber and soluble carbohydrate . The fiber constituents are cellulose, hemicellulose and pentosans . Of the soluble carbohydrate, starch is the most important carbohydrate in all cereals. Free sugars present include simple sugars such as glucose, sucrose and maltose .

4. Protein : The protein content varies as per different cereals. Rice contains less amount of protein compared to other cereals. Higher concentrations occur in the embryo, scutellum and aleurone layer than in the endosperm, pericarp and testa . Within the endosperm the concentration of protein increases from the centre to the periphery. Types of protein present in cereals are albumins, globulins, prolamines ( gliadins ) and glutelins .

5. Lipids : Lipids are present to the extent of 1-2% in wheat and rice, and 3% in maize More lipids are present in germ and bran than in other parts of the grain. Also contain phospholipids and lecithin. Cereals together with pulses can nearly meet the essential fatty acid requirement of an adult.

6. Minerals : About 95% of minerals are the phosphates and sulphates of potassium, magnesium and calcium. Phosphorus in cereals is present in the form of phytin . Unrefined cereals contain more phytates than refined or polished cereals. On germination of the grains, the phytate content reduces due to enzymatic breakdown and iron availability is improved. Some mineral elements like copper, zinc, manganese are also present in very small quantities in cereals.

7. Vitamins : Whole grain cereals are an important source of B vitamins in our diet. Since most of these vitamins are in the outer bran hence refining or polishing the grains reduce B vitamin content. Parboiling of paddy results in steeping of vitamins present in outer layer into the grain . Maida has less B vitamins than whole wheat flour. Cereals do not contain either vitamin A or C except maize, which contains small amount of carotenes. Oils from cereal grains are rich in vitamin E .

8. Enzymes : Certain grains contain many enzymes and of these the amylases, proteases, lipases and oxido-reductases are of importance. Upon germination a amylase activity increases. The proteases are relatively more in the germ. The lipases of the cereals are responsible for the fatty acids appearing during storage of the cereals and their products.

9. Major cereals Rice Wheat Maize Barley Rye Sorghum

10. Rice – Oryza sativa

11. Wheat – Triticum aestivum

12. Maize – Zea mays

13. Barley – Hordeum vulgare Soup, stews, malt, milk Animal feed Fermented beverages

14. Oats – Avena sativa

15. Rye - Secale cereale

16. Sorghum – Sorghum bicolor