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Structure of cereal grains and
          legumes
       Structure of kernel of
  wheat,barley,rice,corn,oat,rye and
              soybean
By :Er. Parimita
ASSISTANT PROFESSOR
SAM HIGGINBOTOM INSTITUTE OF AGRICULTURE TECHNOLOGY AND
SCIENCES,NAINI,ALLAHABAD,U.P.
INDIA
“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:
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
structure of kernel of wheat
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
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
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
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
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.
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.
stucture of rye kernel
Hydrated legume Seed & the Major Structures
   Legume-fruit of plant in the family
   Leguminosae.
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%)
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.
Composition of grains and legumes
Grain    Protein %   Fat %   Crude     Ash %   Starch %   Total      Carbohydr Moisture
                             fiber %                      sugars %   ate       %
                                                                     %
Wheat    15.3        1.9     2.9       1.8     53.0       2.6        72.0      14.0

Barley   8-13        2-3     5.6       2-2.5   65.0       2-3        77.0      14.0

Corn     10.0        4.3     2.9       1.5     70-72      3.22       71.0      14.0

Oat      17.3        5.1     12.1      3.4     52.8       1.45       66.0      14.0

Brown    7.3         2.2     0.8       1.4     80         1.0        64.3      13
rice
Rye      8.7         1.5     2.2       1.8     75-76      0.5        72.3      14.0

Soybea   40.0        21      5.3       4.9     12-14      16.6       34.0      12.0
n
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.)
•   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.

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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.
  • 12. stucture of rye kernel
  • 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.
  • 16. Composition of grains and legumes Grain Protein % Fat % Crude Ash % Starch % Total Carbohydr Moisture fiber % sugars % ate % % Wheat 15.3 1.9 2.9 1.8 53.0 2.6 72.0 14.0 Barley 8-13 2-3 5.6 2-2.5 65.0 2-3 77.0 14.0 Corn 10.0 4.3 2.9 1.5 70-72 3.22 71.0 14.0 Oat 17.3 5.1 12.1 3.4 52.8 1.45 66.0 14.0 Brown 7.3 2.2 0.8 1.4 80 1.0 64.3 13 rice Rye 8.7 1.5 2.2 1.8 75-76 0.5 72.3 14.0 Soybea 40.0 21 5.3 4.9 12-14 16.6 34.0 12.0 n
  • 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

  1. “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.
  2. 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.
  3. 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
  4. 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
  5. 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,
  6. 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
  7.  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.
  8. 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.
  9. Rye (Secalecereale) Rye is grown primarily in Eastern, Central and Northern Europe.
  10. 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.
  11. 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. 
  12. 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