Cereals Pulses and Oilseeds

1. DEPARTMENT OF AGRICULTURAL ENGINEERING, SoABE
CENTURION UNIVERSITY OF TECHNOLOGY AND MANAGEMENT
PARALAKHEMUNDI, ODISHA
Presented by :
Dr. Vivek Kumar
Course Preparation and Lesson Plan of
Development of Processed Product
(BTAP4211)

2. CHAPTER 1. INTRODUCTION TO CEREAL GRAINS, LEGUMES AND OILSEEDS,
STRUCTURE AND
COMPOSITION OF CEREAL GRAINS, LEGUMES AND OILSEEDS
• Cereal grains: provide with majority of its food calories and about half of its
protein
– Good source of micronutrients such as calcium, iron and vitamins of group B.
• Pulses (Legumes)
– next to cereals as an important source of proteins
Types
High Protein high oil
group. eg. Soyabean,
groundnut,
Protein 35%,
Oil content 15 – 45%)
Moderate Protein
low oil eg.
Chickpea, pigeon
pea, green gram
• Oilseeds :
contains high oil content
Widely grown as a source
of edible oil
eg. groundnut,
cottonseed, mustard,
rapeseed, soybean,
sunflower and sesame
seed. The coconut (copra)
is also an important
oilseed.

3. Cereal Grains
• Rice (Oryza sativa, Linn.)
– Originated in Asia
– domestication occurred at three places – India, Indonesia and China – thereby giving rise
to three races of rice – Indica, Javonica and Sinica (also known as Japonica), respectively
• Wheat (Triticum aestivum, Triticum durum)
– Earliest field crop used for human food processing
• Corn (Zea mays, L)
– domesticated and grown as early as 5000 B.C. in Mexico
• Barley (Hardeum vulgare L.)
– is among the most ancient of the cereal crops
– barley is often referred to as the “king of grains”.

4. I. Structure of Cereal grains
• Cereal grains are the fruit of plants belonging to the grass family (Gramineae).
• Botanically, cereal grains are a ‘dry’ fruit called a caryopsis
• All of the cereal grains are plant seeds and contain three distinct anatomical
portions –
– a large centrally located starch endosperm, which also is rich in protein, starch (nutritive reserve for
the seed) Starch ranules range in size from 3-8 μm in rice; 2-30 μm in corn, and 2-55 μm in wheat
– protective outer layers such as hull and bran,
– and an embryo or germ
Wheat Rice

5. Corn Barley

6. II. Structures of Legumes
• A legume is a plant in the family Fabaceae (or Leguminosae)
• A legume fruit is a simple dry fruit that develops from a simple carpel and usually
dehisces (opens along a seam) on two sides e.g. peas, beans, lentils, black gram,
green gram, soy and groundnut
• Pulses all have a similar structure, but differ in color, shape, size, and thickness of
the seed coat.
• Mature seeds have three major components:
– The seed coat or hull 7–15%,
– Cotyledons 85%,
– embryo 1–4%.
• The external structures of the seed are the testa (i.e., seed coat), hilum, micropyle,
and raphe.
– The testa- outer most part of the seed and covers almost all of the seed surface.
– The hilum is an oval scar on the seed coat where the seed was attached to the stalk.
– The micropyle a small opening in the seed coat next to the hilum.
The raphe is a ridge on the side of the hilum opposite the
micropyle.

7. Pulses contain carbohydrates, mainly starches (55-65 percent of the total weight);
proteins, including essential amino acids (18-25 percent, and much higher than
cereals); and fat (1 - 4 percent). The remainder consists of moisture, fiber, minerals
and vitamins.

8. III. Structure of Oilseeds
• Oil seeds are mainly used for extraction of edible oil. Oilseeds crops grown
in India are groundnut, rapseed, mustard, soybean, sunflower, sesame,
castor, safflower, niger and linseed. Oilseeds are made up of three basic
parts: the seed coat, the embryo, and one or more food storage
structures.
• The seed contains two pieces of cotyledons that function as food reserve
structures. The seed coat is marked with a hilum or seed scar. The basic
function of the coat is to protect the embryo from fungi and bacterial
infection.
• Oil in oilseed is distributed in spheresomes throughout the germ cells.
Structure of oilseeds

9. Composition of Oilseeds