1. sorghum rye

2.  Structure: individual kernels or grain called caryopses Caryopses Protective outer husk Bran covering Starchy endosperm Germ

4. Husk / Chaff Protect grain from frost, wind, rain, extreme temp. and other potential damaging environment Not usually consumed Processed into fibre supplement Bran 14.5% by weight, excellent source of fibre and minerals Less fibrous coating, (aleurone layer)- contain protein, phosphorous, thiamin and other vitamin B, some fat Removed when process into white flour Endosperm Comprise 83% of the grain, contain starch Whole grain, with added fibre-  complex carbohydrate Basis of all flour (-husk, bran and germ), milled into fine powder ‘Whole grain’ flour (+ bran and germ) milled into flour Germ/ embryo 2.5% of grain weight Rich in fat, incomplete protein, vitamin and minerals Collected and sold separately as wheat germ (excellent source of vitamins B and E) Susceptible to spoilage  should be refrigerated Whole grain- shorter shelf life than white flour

5. Wheat grain CHO (75%) Protein (10%) Moisture (10%) Fat (1- 2%) Ash (1- 2%)