This document discusses the structure of cereal grains and legumes. It describes the anatomy of wheat, barley, rice, corn, oats, rye, and soybeans. It explains that cereal grains come from domesticated grasses and have similar anatomical features, including an outer bran layer and inner endosperm. For each grain, it provides details on size, shape, uses, and images of spikes and kernels. It also includes composition tables comparing the protein, fat, fiber and carbohydrate content of different grains and legumes.
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
See more
https://goo.gl/TM26tf
https://goo.gl/adMMBY
https://goo.gl/aF542q
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
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Strucuture of cereal grains and legumes
1. Structure of cereal grains and
legumes
Structure of kernel of
wheat,barley,rice,corn,oat,rye and
soybean
2. By :Er. Parimita
ASSISTANT PROFESSOR
SAM HIGGINBOTOM INSTITUTE OF AGRICULTURE TECHNOLOGY AND
SCIENCES,NAINI,ALLAHABAD,U.P.
INDIA
3. “grain,” one of many domesticated grasses in the
gramineae family. This includes staples such as
wheat, rye, oats, barley, millet, rice, and sorghum. All
grains “grain,” one of many domesticated grasses in the
gramineae family. This includes staples such as
wheat, rye, oats, barley, millet, rice, and sorghum. All
grains have the above anatomy:
“grain,” one of many domesticated grasses in the gramineae family. This
includes staples such as wheat, rye, oats, barley, millet, rice, and
sorghum. All grains have the above anatomy:
4. Kernel of wheat
Genus –triticum
There are 30,000 species
Kernel of wheat is usually1/8-1/4 inch long (3-7 mm)
Ovoid in shape,rounded in both ends
6. Spike with florets barley cross section
Barley (Hordeum vulgare L.) major cereal grain. Important uses include
use as animal fodder, as a source of fermentable material for beer and
certain distilled beverages, and as a component of various health foods.
Whole grain barley is a healthy high-fiber, high-protein.When
cooked, barley has a chewy texture and nutty flavor. Its appearance
resembles wheat berries, although it is slightly lighter in color.Average
kernel length 7-10mm & width 2-4
7. Kernel of Maize
Maize ( Zea mays ) Maize is the most widely grown graincrop in the
Americas. The grains are about the size of peas, the starch found mainly
in the endosperm,comprises 70-72 % of the kernel
8. spike and kernel of oat
oat (Avena sativa)
While oats are suitable for human consumption as oatmealand rolled
oats, one of the most common uses is as livestock feed. Cultivation not
in india.
Spike And kernel Of Oat
9. Oat grains, as harvested, consist of highly
digestible groat (seed) held within an
indigestible hull(30%). Oats are generally
considered health food. The discovery of
cholesterol-lowering properties has led to
wider appreciation of oats as human food. Oat
kernel size is, however, inherently nonuniform
because of the multifloret habit of the oat
spikelet. Oat spikelets may contain one, two,
three, or more kernels. The outermost of
these, called the primary kernel, is the largest,
and mass decreases with higher orders of
kernels.average length:width ratio ranges from
3.63-4.29
10. Kernel of rice
Rice( Oryza sativa ) it is the most important staple food for a large part
of the world's human population. It is the grain with the second-highest
worldwide production, after maize(corn) seed is 5–12 mm (0.20–0.47 in)
long and 2–3 mm (0.079–0.12 in) thick.
11. rye grain
Rye (Secale cereale) Rye is grown primarily in Eastern, Central and Northern Europe.A
cereal grain originally from Asia that is mostly used to feed cattle. The rye grain
resembles a grain of wheat, while being longer and not as plump. Its sides are also
slightly compressed and it is Rye flour is suitable for making bread, but its gluten is
less elastic than the gluten in wheat and holds less moisture; rye bread does not rise
very much and is more dense and compact than wheat bread. It keeps for a longer
time, as it dries out more slowly.
13. Hydrated legume Seed & the Major Structures
Legume-fruit of plant in the family
Leguminosae.
14. structure of soyabean
soya bean (Glycine max) native to East Asia, widely grown for
its edible bean which has numerous uses. The plant is classed as
an oilseed rather than a pulse by the FAO.soybean products
such as textured vegetable protein (TVP),soy milk and tofu are
ingredients in many meat and dairy analoguesThe main
producers of soy are the United States (35%), Argentina
(27%), Brazil (19%), China (6%) and India (4%)
15. Soybean pod with purple flowers
The fruit is a hairy pod that grows in clusters of three to five, each pod is
3–8 cm long (1–3 in) and usually contains two to four (rarely
more) seeds 5–11 mm in diameter.Soybeans occur in various sizes, and in
many hull or seed coat colors, including black, brown, blue, yellow, green
and mottled.
17. GLOSSARY
• Aleurone (Aleurone layer). The outermost cell layer of the endosperm, usually only one cell thick in
wheat and the only endosperm tissue alive at maturity. The cells of this layer are responsible for
the de-novo synthesis of enzymes needed at germination.
• Apex The tip of an organ.
• Awn A projection from the tip of the lemma
• Bran-outer layer-thin and papery.
• Brush A collection of hairs at the distal end of the wheat grain.
• Carpel The female part of the flower.
• Chaff is the dry, scaly protective casings of the seeds of cereal grain,
• Cross cells These cells are only found in grasses. They are formed from cells of the pericarp that
elongate transversely, lose their chlorophyll and become lignified. They lie between the tube
cells and the parenchyma of the pericarp.(fruit wall)
• Dicotyledon (with two seed leaf….which gives rise to first leaf)
• Embryo The basic plant present in the seed; composed of the embryonic axis (shoot end and root
end) and the scutellum.
• Endosperm A nutritive tissue, characteristic of flowering plants, which nourishes the embryo In
most plants it is a transient tissue absorbed by the embryo before maturity whereas in cereals and
grasses it contains storage reserves in the mature grain and is not absorbed until after germination.
• Epidermis The outermost protective cell layer of tissue, usually covered by a cuticle.( An extra-
cellular material secreted by plant cells that restricts water movement. It is composed of a fatty
substance called cutin.)
18. • funiculus The short stalk that joins the ovule to the carpel wall.
• Hilum The scar on a seed, such as a bean, indicating the point of attachment to the funiculus.
• Husk (or hull or chaff) is the outer shell or coating of a seed.
• Hypodermis The cell layer beneath the epidermis of the pericarp.
• Lemma The outer of two bracts surrounding each floret in a grass spikelet
• Mesocarp The middle layer of the pericarp, between the endocarp and the exocarp.
• Nucellus The central portion of the ovule, containing the embryo sac(The female gametophyte of a
seed plant, within which the embryo develops.), and surrounded by seed coat.
• Plumule-The bud of a young plant; the portion of the plant embryo giving rise to the first true
leaves, especially above the cotyledons.
• Radicle The part of a plant embryo that develops into the primary root.
• Scutellum Mobilize the stored food in endosperm and transmit them to the embryo while
germination
• Seed coat Deeply pigmented,gives grain its charecteristic colour.
• Tube cells Cells formed from the inner epidermis of the pericarp in which the cells elongate parallel
to the grain's long axis.
Editor's Notes
“grain,” one of many domesticated grasses in the gramineae family. This includes staples such as wheat, rye, oats, barley, millet, rice, and sorghum. All grains have the above anatomy:Bran: The bran is the outer covering of a whole, unprocessed grain. It contains vitamins, minerals, and a host of proteins and antinutrients designed to prevent the predation, or eating, of the grain. When you see brown rice, the bran is the flakey outer covering of the rice.Endosperm:The endosperm is mainly starch with a bit of protein. This is the energy supply of a growing grain embryo. When you see white rice, this is the endosperm with bran and germ removed.Germ:The germ is the actual reproductive portion of the grain. This is where the embryo resides.
Chaff is the dry, scaly protective casings of the seeds of cereal grain,brush A collection of hairs at the distal end of the wheat grain.Bran-outer layer-thin and paparyepidermis The outermost protective cell layer of tissue, usually covered by a cuticle.( An extra-cellular material secreted by plant cells that restricts water movement. It is composed of a fatty substance called cutin.)hypodermis The cell layer beneath the epidermis of the pericarp.cross cells These cells are only found in grasses. They are formed from cells of the pericarp that elongate transversely, lose their chlorophyll and become lignified. They lie between the tube cells and the parenchyma of the pericarp.(fruit wall)tube cellsCells formed from the inner epidermis of the pericarp in which the cells elongate parallel to the grain's long axis.Seed coatDeeply pigmented,gives grain its charecteristiccolour.nucellus The central portion of the ovule, containing the embryo sac(The female gametophyte of a seed plant, within which the embryo develops.), and surrounded by seed coat.endosperm A nutritive tissue, characteristic of flowering plants, which nourishes the embryo In most plants it is a transient tissue absorbed by the embryo before maturity whereas in cereals and grasses it contains storage reserves in the mature grain and is not absorbed until after germination.aleurone (Aleurone layer). The outermost cell layer of the endosperm, usually only one cell thick in wheat and the only endosperm tissue alive at maturity. The cells of this layer are responsible for the de-novo synthesis of enzymes needed at germination.embryo The basic plant present in the seed; composed of the embryonic axis (shoot end and root end) and the scutellum.scutellumMobilize the stored food in endosperm and transmit them to the embryo while germinationplumule-The bud of a young plant; the portion of the plant embryo giving rise to the first true leaves, especially above the cotyledons.radicle The part of a plant embryo that develops into the primary root.
Genus –triticumThere are 30,000 speciesKernel of wheat is usually1/8-1/4 inch long (3-7 mm)Ovoid in shape,rounded in both ends
Barley (Hordeumvulgare L.) major cereal grain. Important uses include use as animal fodder, as a source of fermentable material forbeer and certain distilled beverages, and as a component of various health foods. Whole grain barley is a healthy high-fiber, high-protein.When cooked, barley has a chewy texture and nutty flavor. Its appearance resembles wheat berries, although it is slightly lighter in color.average kernel length 7-10mm & width 2-4
Mesocarp The middle layer of the pericarp, between the endocarp and the exocarp. Maize ( Zeamays ) Maize is the most widely grown graincrop in the Americas( Comprising the continents of South America andNorth America, linked by the Panama, along with their associated islands), The grains are about the size of peas,
Husk (or hull or chaff) is the outer shell or coating of a seed.apex The tip of an organawn A projection from the tip of the lemmaoat (Avena sativa) While oats are suitable for human consumption as oatmealand rolled oats, one of the most common uses is as livestock feed. Cultivation not in india.Oats are generally considered health food. The discovery of cholesterol-lowering properties has led to wider appreciation of oats as human food. Oat kernel size is, however, inherently nonuniformbecause of the multifloret habit of the oat spikelet. Oat spikelets may contain one, two, three, or more kernels. The outermost of these, called the primary kernel, is the largest, and mass decreases with higher orders of kernels.averagelength:width ratio ranges from 3.63-4.29
Lemma The outer of two bracts surrounding each floret in a grass spikelet Rice( Oryza sativa ) it is the most important staple food for a large part of the world's human population. It is the grain with the second-highest worldwide production, after maize(corn) seed is 5–12 mm (0.20–0.47 in) long and 2–3 mm (0.079–0.12 in) thick.
A cereal grain originally from Asia that is mostly used to feed cattle. The rye grain resembles a grain of wheat, while being longer and not as plump. Its sides are also slightly compressed and it is Rye flour is suitable for making bread, but its gluten is less elastic than the gluten in wheat and holds less moisture; rye bread does not rise very much and is more dense and compact than wheat bread. It keeps for a longer time, as it dries out more slowly.
Rye (Secalecereale) Rye is grown primarily in Eastern, Central and Northern Europe.
Dicotyledon (with two seed leaf….which gives rise to first leaf)funiculus The short stalk that joins the ovule to the carpel wall.Carpel The female part of the flower.HilumThe scar on a seed, such as a bean, indicating the point of attachment to the funiculus.
Legume-fruit of plant in the family Leguminosae. soya bean (Glycine max) native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the Food and Agricultural Organization (FAO).soybean products such as textured vegetable protein (TVP),soy milk and tofu are ingredients in many meat and dairy analoguesThe main producers of soy are the United States (35%), Argentina (27%), Brazil (19%), China (6%) and India (4%)The fruit is a hairy pod that grows in clusters of three to five, each pod is 3–8 cm long (1–3 in) and usually contains two to four (rarely more) seeds 5–11 mm in diameter.Soybeans occur in various sizes, and in many hull or seed coat colors, including black, brown, blue, yellow, green and mottled.
Compositionally, cereals consist of 12-14 percent water, 65-75 percent carbohydrates, 2-6 percent lipids and 7-12 percent protein. Cereals are quite similar in gross composition being low in protein and high in carbohydrates