Grain technology Foods of plant origin are produce (fruits and vegetables), sprouts, culinary herbs, nuts, edible fungi, maple and honey products.

1. PLANT ORIGIN FOODS:
FOOD GRAINS
TECHCORP

2. CLASSSIFICATION OF FOOD FROM PLANT
ORIGIN
Designed for
preservation.
Low moisture content
usually 10-15 %.
Small unit size.
Often symmetrical in
shape
Hard-texture.
Stable-inherent storage
life of years.
Losses mainly caused of
external factors eg.
Moulds, insects and
rodents
Not desiged for
preservation.
High moisture content
usually 50-90 %.
Large unit-size, typically 5g
t0 6kg
Often asymmetrical in
shape.
Soft texture.
Perishable natural storage
life of a few days to month
depending on type.
Losses caused by external
factors, mainly mouldsand
bacteria and internal factors
eg respiration, sprouting,
NON -PERISHABLES PERISHABLES

3. FOOD GRAINS
FOOD
GRAINS
CEREALS WHEAT, RICE
LEGUMES AND
PULSES
BEANS, SOY
OILSEED CROPS RAPESEED, SESAME
HORICULTURE
CROPS
FRUITS APPLE,
STAWBERRY
VEGETABLES
BRINJAL,
POTATO
Plantation crops
SPICES
MACE, PEPPER
NUTS CASHEWNUTS,
HAZELNUTS

4. CEREALS
PRODUCTION

5. STRUCTURE OF CEREAL

6. COMPOSITION OF CEREAL GRAINS
• Carbohydrates constitute about 75 % of of cereals. Localized
in (1) the cell wall, (2) plastids, (3) in vacuoles or the
cytoplasm.
Carbohydrates
• The distribution of the protein fractions varies among
different cereals. There is considerable variation in the
solubility classes among the cereals. Albumins range from 4
% in maize to 44 % in rye, globulins from 3 % in maize to 55
percent in oats, prolamins from 2 % in rice to 55 % in maize,
and the glutelins from 23 % in oats to 78 % in rice.
Proteins
• Oats and maize are unique amongst the cereals as it contain
a relatively high lipid content, e.g., >10 % for oats and as
high as 17 %. Lipid fraction is concentrated in the germ and
in the bran milling fractions
Lipids

7. POST HARVEST PROCESSING AND STORAGE
OF CEREAL GRAINS
Processing stages between harvest and consumption
 PRIMARY PROCESSING- Processes designed to clean, sort and remove the
inedible fractions from the grains. Eg- grading, hulling, milling, pounding,
grinding, tempering, parboiling, soaking and drying.
 SECONDARY PROCESSING- Transforming the grain into edible products. It
includes flaking, roasting, puffing, frying, baking, fermentation, and extrusion.
Manage the agricultural surplus and ensure stability of food. Eg- murmure,
poha.
 TERTIARY PROCESSING- Waste and bio-products are generated which can be
utilized by converting into useful products. Rice bran wax is used as wax coating
for fruits and vegetables. Rice is also used industrially in the production of
alcohol, beer, starch, oil and other byproducts.

8. STORAGE OF CEREAL GRAINS
 Cleaning of grains
 Curing of Cereals
 A good storage structure should:
 Provide protection from common storage loss agents such as insect pests,
rodents, moulds, birds and man.
 Maintain an even, cool and dry storage environment. The grains should be
placed on pellets above the floor to avoid cold conditions that may lead to
moulds.
 Should not allow re-wetting of grain by either moisture migration or rain.
 Offer reasonable protection from thieves, natures vagaries or any other factor
of physical damage
 Allow aeration as it helps in keeping down the relative humidity of interstitial
gases
 Proper sanitization and fumigation to prevent growth of pathogens

9. GRAIN LEGUMES
 Legume" refers to the plants whose fruit is enclosed in a pod.
 Including more than 600 genera and more than 13,000 species.
 Legumes fix nitrogen into the soil, which reduces the need for
chemical fertilizers.
 Eg- alfalfa, clover, fresh peas, lupins, mesquite, soy and
peanuts.
 Pulses are part of the legume family, but the term “pulse” refers
only to the dried seed.
 Dried peas, edible beans, lentils and chickpeas are the most
common varieties of pulses.
 Pulses are very high in protein and fiber, and are low in fat.
 Pulses are nitrogen-fixing crops.

10. PULSES: NUTRITIONAL
COMPOSITION
PULSES
CARBOHYDRATES 24-68%, Starch, Rffinose
PROTEIN 17- 30%, Soyabean- 42%
FAT 1-2%, Peanut- 50%
MINERALS AND
VITAMINS
calcium, iron, copper, zinc,
potassium, vitamin B complex and
also beta carotene and niacin
ANTI-NUTRITIONAL
FACTORS
protease inhibitor, hemagglutinins,
saponins, cyanogenic glucosides,
lathyrogens, phytate, raffinose and
tannins

11. PROCESSING OF PULSES
PULSE
PROCESSIN
G
PRIMARY
PROCESSING
Cleaning, grading,
and packaging of
pulses
SECONDARY
PROCESSING
Dehusking,
polishing, spliting,
powdering and
packaging
TERTIARY
PROCESSING
Preparation of
roasted fried dals,
for snack foods
and pulses

12. OILSEED CROPS
Edible oils are triglycerides extracted from plants.
Edible vegetable oils are used in food, both in cooking and
as supplements. There are several types of plant oils, distinguished
by the method used to extract the oil from the plant.
Vegetable oils can be classified in several ways, for example:
BY SOURCE: vegetable oils are extracted from the fruits or seeds of
plants, and the oils may be classified by grouping oils from similar
plants, such as "nut oils".
BY USE: oils from plants are used in cooking, for fuel, or cosmetics,
for medical purposes, and for other industrial purposes.

13. PROCESSING OF OILS SEEDS
EXTRACTION
Grinding with stones- cold pressing – high quality
Steam driven stone press- hot pressing
Screw press - continuous feed
Solvent extraction - follows screw press, hexane

14. DEGUMMING
NEUTRALISATION
DEODORISATION
FRACTIONATION
HYDROGENATION
INTERESTERIFICATION
REFINING OF OILSEEDS

15. HORTICULTURE CROPS
HORTICULTURE CROPS
FRUITS AND
VEGETABLES
FRUITS Eg-
Apple,
strawberry
VEGETABLES Eg-
Brinjal, potato
PLANTATION CROPS
SPICES Eg-
coriander, mace
NUTS-
Hazelnuts,
cashewnuts