,CEREALS AND CEREAL PRODUCTS
Introduction
Cereals are the most important staple foods consumed worldwide. They form the base of human diet
because they are economical, easily available, storable, and energy-rich. Cereals supply a major
proportion of daily calorie intake, especially in developing countries like India.
1. Cereal Grains
Definition
Cereal grains are the edible seeds of cultivated grasses belonging to the Poaceae (Gramineae) family.
These grains are harvested mainly for their starchy endosperm.
Examples of Major Cereals
• Wheat
• Rice
• Maize
• Barley
• Oats
• Rye
• Millets (Jowar, Bajra, Ragi)
2. Structure of a Cereal Grain
A cereal grain consists of three main anatomical parts:
a) Bran
• Outermost protective covering of the grain
• Includes pericarp, seed coat, and aleurone layer
Rich in:
• Dietary fibre
• B-complex vitamins (thiamine, riboflavin, niacin)
• Minerals like iron, magnesium
, Helps in:
• Improving digestion
• Preventing constipation
Bran is removed during refining, leading to nutrient loss.
b) Endosperm
• Largest portion of the grain
• Composed mainly of:
• Starch (carbohydrate)
• Storage proteins (e.g., gluten in wheat)
• Primary source of energy
• Provides structure to cereal products like bread and chapati
c) Germ (Embryo)
• Reproductive part of the grain
• Contains:
• Fats (essential fatty acids)
• Vitamin E
• B vitamins
• Important for sprouting
• Easily spoiled due to fat content, so often removed during milling
3. Chemical Composition of Cereals
Carbohydrates
• 60–75% of cereal grain
• Mainly present as starch
• Main source of energy
Proteins
• Range from 6–12%
• Wheat protein gluten gives elasticity to dough
• Cereals are low in lysine, making protein incomplete
Introduction
Cereals are the most important staple foods consumed worldwide. They form the base of human diet
because they are economical, easily available, storable, and energy-rich. Cereals supply a major
proportion of daily calorie intake, especially in developing countries like India.
1. Cereal Grains
Definition
Cereal grains are the edible seeds of cultivated grasses belonging to the Poaceae (Gramineae) family.
These grains are harvested mainly for their starchy endosperm.
Examples of Major Cereals
• Wheat
• Rice
• Maize
• Barley
• Oats
• Rye
• Millets (Jowar, Bajra, Ragi)
2. Structure of a Cereal Grain
A cereal grain consists of three main anatomical parts:
a) Bran
• Outermost protective covering of the grain
• Includes pericarp, seed coat, and aleurone layer
Rich in:
• Dietary fibre
• B-complex vitamins (thiamine, riboflavin, niacin)
• Minerals like iron, magnesium
, Helps in:
• Improving digestion
• Preventing constipation
Bran is removed during refining, leading to nutrient loss.
b) Endosperm
• Largest portion of the grain
• Composed mainly of:
• Starch (carbohydrate)
• Storage proteins (e.g., gluten in wheat)
• Primary source of energy
• Provides structure to cereal products like bread and chapati
c) Germ (Embryo)
• Reproductive part of the grain
• Contains:
• Fats (essential fatty acids)
• Vitamin E
• B vitamins
• Important for sprouting
• Easily spoiled due to fat content, so often removed during milling
3. Chemical Composition of Cereals
Carbohydrates
• 60–75% of cereal grain
• Mainly present as starch
• Main source of energy
Proteins
• Range from 6–12%
• Wheat protein gluten gives elasticity to dough
• Cereals are low in lysine, making protein incomplete
