1. SEEDS OF CULTIVATED GRASSES Cereals © PDST Home Economics

2. Introduction In botany, grains and cereals are synonymous with caryopses, the fruits of the grass family. All three native grains are broad-leaved plants rather than grasses such as corn, rice, and wheat. Cereal crops are all members of the grass family. Cereal grains contain much starch, a carbohydrate that provides dietary energy.

3. Propertiesofgrain quality The properties of grain quality can be summarized into ten main factors Uniform moisture contents High test weight No foreign material Low percentage of discolored, broken and damaged kernels Low breakability High milling quality High protein and oil content High viability No afaltoxin (mycotoxin) No presence of insects and molds.

4. MAIN CEREALS  Wheat  Oats  Rice  Maize (Corn)  Rye  Barley

5. WHEAT

6. OATS

7. RICE

8. MAIZE

9. BARLEY

10. RYE

11. AVERAGE COMPOSITION ProteinFatCarbs.Carbs.Vits.Mins.Water 7-15%2-7%70-77%0.5% B1% Calcium, Iron 12%

12. NUTRITIVE VALUE OF CEREALS  Useful amount of protein, HBV, gluten, growth.  Small amount of unsaturated fat, energy.  Lots of carbohydrate, cellulose, starch, energy.  Vitamin B group for nerves and energy.  Calcium and Phosphorus for bones and Iron for the blood.  Very little water so they are easy to store.

13. VALUE OF CEREALS IN THE DIET  Nutritious, especially whole grain products.  Cheap.  Filling.  Good sort of protein for vegans.  No waste.  Easy to store, prepare, cook.  Over eating cereals can cause obesity.  Insipid.

14. EFFECTS OF COOKING ON CEREALS  Starch grains swell and burst.  The starch grains absorb liquids and thicken them.  Starch becomes digestible.  Cellulose softens.  Loss of vitamin B.

15. WHEAT GRAIN STRUCTURE  Bran layer: Fibre, Iron, Vit. B  Endosperm: Starch and Protein (gluten).  Germ: Fat, Vit. B, Iron, Protein

16. GLUTEN  Protein found in wheat  Becomes stretchy when wet  Allows dough to stretch when it is rising.  At a certain temperature it sets and the dough keeps the risen shape

17. FLOUR  Flour can be made from wheat, rye, oats, maize, rice.  Most common is wheat flour because of the gluten.  To make wholemeal flour, grains are ground (milled).  To make white flour the bran and germ are sieved out of the wholemeal flour  White flour is fortified with vitamins and minerals

18. TYPES OF FLOUR TypesDetails Wholemeal FlourContains all parts of the grain White FlourAll the germ and bran removed Self-raising FlourWhite flour with baking powder added Strong FlourContains extra gluten for yeast bread. Gluten Free FlourGluten removed for coeliacs

19. WHEAT PRODUCTS  Flours  Germ  Bran  Semolina  Couscous  Breakfast cereals  Bread, cakes, biscuits

20. PASTA  Made from the endosperm (semolina) of durum wheat mixed with water, shaped and then dried  Sometimes eggs are added.  Brown pasta made from wholemeal flour  Green pasta has spinach purée added.  Red pasta has tomato purée added.  Black pasta has squid ink added

21. RICE  Grown mostly in the Far East  White “polished” rice loses fibre and vitamin B  Other rice products: krispies, flour, cakes, paper, wine, ground rice. TypeDetalis Long grain rice (Patna)Savoury dishes e.g. curry Medium grain rice (italian) (arborio)Risotto Short grain rice (pearl) (pudding) (Carolina)Sweet dishes e.g. rice pudding Basmati riceSavoury dishes Treated riceQuick to cook e.g. “Uncle Bens” boil in the bag Brown riceMore nutritious, 40 mins. to cook

22. OTHER SEEDS  Rich in: Omega fatty acids, Fibre, Vitamin E.  Sesame, linseed, pumpkin, sunflower