The 9 Cereals PDF

Wheat o Wheat is prominent among the cereals o Unique dough-forming properties o The gluten protein-viscoelastic properties o Major types: o Common wheat (Triticum aestivum) Breads (leavened and unleavened), noodles, breakfast cereals, (processed porridge), cakes, cookies, chapatis,...

Wheat o Wheat is prominent among the cereals o Unique dough-forming properties o The gluten protein-viscoelastic properties o Major types: o Common wheat (Triticum aestivum) Breads (leavened and unleavened), noodles, breakfast cereals, (processed porridge), cakes, cookies, chapatis, snack foods, bulgur, animal feed, industrial uses o Durum wheat (Triticum turgidum subsp. Durum) Pasta (e.g., spaghetti, macaroni)  Wheat Common or bread wheat (Triticum aestivum L.) is an allohexaploid with 21 pairs (2n =42) of chromosomes comprising three similar genomes (AA, BB, and DD) each of seven pairs. The species does not occur as a wild form; it evolved in agriculture 9000 years ago. Durum wheat cultivated and wild (T. turgidum L.) are allotetraploids (2n=28) possessing genomes, AA and BB, in common with hexaploid wheat. Einkorn (T. monococcum L.) is a diploid (2n = 14) that shares genome AA with both polyploid species. Within this species, there are both cultivated and wild forms.  Rice o Dietary staple for over half of the world’s population o Consumed whole grain, after removal of the bran layers o 90% of the world’s rice production in Asia- developing countries. o Prices vary greatly depending on the type of rice.  Cont.. o Basmati rice from Pakistan and north-west India get 4 times the domestic price of ‘‘ordinary’’ rice. o Quality grades based on dimensions; long, medium, short o Quality attributes relate to the milled grain: shape, color, translucency, and uniformity, and also the absence of broken grains. o Paddy is de-hulled and milled to remove the bran layers, leaving white grain.  Cont.. o Brown rice, less popular for eating, retains the bran layers, together with added nutrients. o Indica types ‒ long, drier, flaky quality o Japonica types- Short, become sticky on cooking, o Products made from rice; parboiled, rice crackers and noodles, rice cakes and snack foods, rice flour, and fermented drinks (sake / rice wine) Indica (left) vs Japonica rice (right)

Maize (Corn) o Cheap form of starch o Major energy source of animal feed o 4 major categories: o Dent maize dent in the kernel crown o Flint maize hard, round kernels o Sweet corn a dent type maize o Pop corn flint type-expands on heating  Cont.. Uses o Breakfast cereals o Tortilla o Cornbread o Porridge, snack foods, o A wide range of industrial uses (e.g., corn syrup, food ingredients)  Barley o Prophet Muhammad (SAW) food o Appeared on Greek coins several centuries BC o Staple diet of Roman gladiators, who were known as hordearii (reflecting the origins of the genus name, Hordeum).  Barley classification (a) hulled, six-row (b) hulled, two-row (c) hull-less Hull-less barley have a higher digestibility (94%) than the hulled types (83%). Waxy barley All the starch is in the form of amylopectin It is of interest as a possible replacement of tapioca starch. High amylose barley A high amylose barley, in which about 40% of the starch is in the form of amylose Useful in the manufacture of malt whisky.  Cont.. Uses o Functional food (Beta-glucan) o Malting and brewing (Scotch, Whiskey) o Pearled barley in soups o Bread o Porridge o Animal feed Oat o Compared to the other cereal grains, the oat grain tends to have: o Higher contents of protein o Lipids o Soluble fiber (Beta-glucan) o Beneficial hypocholesterolemic properties o Manages insulin response in diabetics  Cont.. Uses o Ready to eat breakfast cereal o Oat meal cookies o Porridge o Oat cakes o Cosmetics o Adhesives Problem with oat processing o Higher content of lipid (fats) o Significant lipase activity (fat-splitting enzyme) o After milling, fat rancidity, bitterness, and a soapy Taste o To prevent this, it is usual for milled oats to undergo some form of heat treatment to inactivate the lipase activity. This is often done by steam treatment Sorghum and the Millets

o Major sources of protein and energy for many people in Africa and Asia o Grains are used as porridge, boiled in water after grinding o Used as animal feed Rye o Only cereal grain that approaches wheat with respect to bread-making properties o Popular human diet in Europe. o Rye breads, flaked rye o Offers high level of pentosans - soluble fiber o Helps in slimming diets as well as reducing the rate of rise in the blood sugar level Triticale o Only man made cereal o Formed by crossing wheat and rye o Possesses winter hardiness of rye and baking properties of wheat  Why Triticale is Formed? o Cereal grains are deficient in lysine (first limiting a.a in cereal grains) o Scientist consider that rye contains relatively higher lysine than all other grains o Wheat is considered as No.1 food grain crop according to the production and consumption o It possesses the unique properties of forming viscoelastic dough o So Triticale is made to get the following objectives o Higher lysine level o Similar baking quality to that of wheat Nutritional Quality o Essential components provided by cereals o carbohydrates o protein o fats o vitamins and minerals o fiber Nutritional Quality o The starch of a cereal ( carbohydrate ) provides energy o World-wide, humans acquire over 1/2 of proteins from cereals o Poorer areas consume more cereals than developed areas. Developed areas have less cereals in their diet and more fats, animal protein, etc o Cereals are not an adequate source of protein on their own as they are deficient in certain essential amino acids General composition of cereal grains Comparative nutritive value of cereal grains Wheat Maize Brown
Barley Sorghum Oat Pearl Rye rice millet Available CHO (%) 69.7 63.6 64.3 55.8 62.9 62.9 63.4 71.8 Energy (kJ/100 g) 1570 1660 1610 1630 1610 1640 1650 1570 Digestible energy (%) 86.4 87.2 96.3 81.0 79.9 70.6 87.2 85.0 Vitamins (mg/100 g) Thiamin 0.45 0.32 0.29 0.10 0.33 0.60 0.63 0.66 Riboflavin 0.10 0.10 0.04 0.04 0.13 0.14 0.33 0.25 Niacin 3.7 1.9 4.0 2.7 3.4 1.3 2.0 1.3 Amino acids (g/16 g N) Lysine 2.3 2.5 3.8 3.2 2.7 3.0 2.7 3.7 Threonine 2.8 3.2 3.6 2.9 3.3 3.6 3.2 3.3 Methionine. 3.6 3.9 3.9 3.9 2.8 4.8 3.6 3.7 Tryptophan 1.0 0.6 1.1 1.7 1.0 0.9 1.3 1.0 Improvement of Protein and Lysine in Food o In Pakistan more than 60% protein and calories of total requirement are derived from cereals o Soybean is rich in lysine but deficient in methionine. It contains 40% protein o Cereals are rich in methionine but deficient in lysine o First approach is the addition of protein and lysine in food artificially o Second approach is to develop lines that possess high protein and lysine o Hiproley and RISO M 1508 (lines of barley) contain high lysine and protein o Now breeders are working and crossing these to obtain the better varieties o Yield and protein have negative correlation and this is the main hurdle in this work  Position of wheat in this respect o World wide there is very less work done to identify the line with more lysine and protein by conventional breeding o Some lines have been developed containing high protein but not higher lysine (ATLAS 66,NAPHAL) o Negative correlation b/w high protein content and yield o Genetic engineering is being used to develop new wheat varieties