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Composition of cereal grains

Structure
• All grasses have
GMK 330 individual kernels or
grains (= ‘caryopses’),
FOOD COMMODITIES which are similar in
structure.
• Each caryopsis has a:
4. Cereals – Protective outer husk
– Bran covering
– Starchy endosperm
– Germ Copyright 2004 Thomson Learning

Composition of cereal grains

• Husk: The rough outer
covering protecting the
grain.
• Bran: The hard outer
covering just under the
husk that protects the
grain’s soft endosperm.
• Endosperm: The largest
portion of the grain,
containing all of the
grain’s starch.
• Germ: The smallest
portion of the grain, and lpi.oregonstate.edu
the embryo for a future www.wholegrainscouncil.org www.agric.wa.gov.au www.agric.wa.gov.au

plant

Uses of Cereal Grains

• Most of the cereal
grains produced are
used for flour, pasta,
and breakfast cereals.
• They are also used in
the production of
alcoholic beverages
and animal feeds.

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Uses of Cereal Grains Types of Cereal Grains

• The three dominant grains grown:
– Wheat
– Barley
– Rice
• The grains of primary importance in the world now are:
– Wheat
– Rice
– Corn
– Barley
– Millet
– Sorghum
– Oats
– Rye

Types of Cereal Grains

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Copyright 2004 Thomson Learning

Copyright 2004 Thomson Learning

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Nutrient content of cereal grains Cereal grains as source of energy

• Provide about ¾ of both the energy and protein intake of the
world’s population
– Whole grains are good sources of dietary fiber, essential fatty acids,
and other important nutrients.
– Cereals are the main source of energy providing about 350 kcal per
100 grams.
– Cereal proteins are typically poor in nutritive quality, being deficient in
essential amino acid lysine.
– The proteins of maize are particularly poor, being deficient in lysine
and tryptophan (a precursor of niacin).
– Rice proteins are richer in lysine than other common cereal proteins
and for this reason, rice protein is considered to be of better quality.
• Require some form of processing prior to consumption 
potential nutrient losses

Nutrient content of cereal grains Nutrient content of cereal grains

Post-harvest treatment Milling

• Main post-harvest treatment: • It changes the micronutrient composition
– Drying • The outer layers of bran and germ are removed  lessens the nutritional
– Milling value but makes the grain more resistant to g.
• Milling: the mechanical – Milled grains are kept better because the outer layers of the grains are rich in
separation of the endosperm rancidity-prone fats.
from the germ, seed coat and • Most of the B vitamins, iron and calcium are concentrated in the outer
pericarp layers of grain  removed by milling
• Five Steps of Milling • After milling, flour is largely composed of the endosperm
– Milling consists of five basic • Health-conscious people tend to prefer whole grains, which are not milled.
steps: – Overconsumption of milled cereals is sometimes blamed for obesity.
• Breaking • The waste from milling is sometimes mixed into a prepared animal feed
• Purifying
• Reducing
• Sifting
• Classifying

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Milling Milling
• Flours can be produced to a range of different extraction rate, depending • Commercial milling removes
upon the amount of bran, germ and pericarp that are removed
– Extraction rate = weight of flour produced
about 68% of thiamine, 58-
100 g milled wheat 65% of riboflavin and 85%
– Extraction rate 100 represents milled whole grains and extraction rate 45 of pyridoxine from whole
indicated a flour that is totally endosperm wheat
• Flours of high extraction rate retain many more of the micronutrients than
those of lower extraction rate • Iron and zinc, which are
• Since there is a non-uniform distribution of nutrients throughout the located at the periphery of
grain, the nutrient losses due to processing is non-linear and is the kernel, are also
characteristic for each nutrient
– Thiamine is the most concentrated in the scutellum and the aleurone layer,
considerably reduced by
while riboflavin is more evenly spread throughout the grain, although it is commercial extraction rates
predominantly concentrated in the germ

Milling Preparation of Cereal Grains

• Generally, mineral composition of refined • The desired results in prepared grains are
flour is reduced to about 30% of that of the most commonly achieved by moist-heat
whole grain methods:
• Beneficial effect: loss of phytic acids that is – Boiling
concentrated in the aleurone layer
– Phytic acid forms insoluble complexes with – Simmering
calcium and ion, reducing their bioavailability – Microwaving
– Possible supplementation of calcium in flour by – Baking in the presence of liquid
using calcium carbonate (chalk)

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Copyright 2004 Thomson Learning

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Preparation of Cereal Grains Storage of Cereal Grains

• Factors Influencing Grain • Any reduction in particle size • Dry grains, freed of their • Whole grains should be
Cooking: through: bran and germ, are best refrigerated in airtight
– Form of grain – Cracking kept in airtight wrappings or containers to retard
– Presence of bran or hull – Rolling containers in a cool, dry rancidity
– pH of the water – Cutting area free of rodents, – Usually, only whole or
– Desired tenderness – Flaking insects, and other pests. cooked grains are
…are factors that influence the …decreases the heating time. • Cooked whole grains can be refrigerated.
amount of: frozen for future use if they
– Water to be used are tightly wrapped or
– Heat intensity placed in airtight containers
– Cooking time

Cereals

RICE

Rice anatomy Nutritional benefits of rice

• An energy food, supplying nutrient-rich
complex carbohydrate that fuel the body's
physical activity
• Gluten-free and the most non-allergenic of all
grains
• No additives or preservatives
• Low in fat, salt and has no cholesterol
• (relatively) low glycemic index
www.bernas.com.my

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Nutrient composition of rice Nutrient composition of rice

www.fao.org

www.fao.org

Nutrient composition of rice Nutrient composition of rice

• Rice is a good source of B group vitamins, especially
thiamine.
• It is devoid of vitamins A, D, C and is a poor source of
calcium and iron
• Cannot be consumed raw, has to be processed to
make it edible
• Most common form of processing: milling and
polishing
• The extent of nutrient loss varies according to the
severity and type of process and the distribution of
www.fao.org
nutrients within the grain

Nutrient composition of rice Rice production

• If the outermost layer of a grain of rice (the husk) is removed,
the result is brown rice.
• If the bran layer underneath is removed, the result is white
rice.
• Several vitamins and dietary minerals are lost in this removal
and the subsequent polishing process.
• A part of these missing nutrients, such as B1, B3, and iron are
sometimes added back into the white rice making it
"enriched“.
• When the bran layer is removed to make white rice, the oil in
the bran is also removed. www.irri.org

– Rice bran oil may help lower LDL cholesterol.

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Rice harvesting
Rice drying

www.irri.org

Reaping - cutting the mature panicles and straw above ground

Threshing - separating the paddy grain from the rest of cut crop
Cleaning - removing immature, unfilled, non-grain materials
Hauling - moving the cut crop to the threshing location
Field drying - leaving the cut crop in the field and exposing it to the sun for www.irri.org

drying (optional)
Stacking/piling - temporarily storing the harvested crop in stacks or piles (optional)
Bagging - putting the threshed grain in bags for transport and storage

Rice milling
Rice drying

www.irri.org

One step milling - husk and bran removal are done in one pass
Two step process - removing husk and removing bran are done separately
Multistage milling - can be done in the villageor local consumption or commercially for
marketing rice; rice undergoes a number of different processing steps, such as:
Pre-cleaning
Dehusking or dehulling
Paddy separation
Whitening or polishing
Grading and separation of white rice
Mixing
Mist polishing
www.irri.org Weighing of rice

Rice grain processing Rice grains

www.bernas.com.my

Whole Kernel: Husked or milled kernel without any broken part, or part of kernel
with a length greater than or equal to nine-tenths of the average length of grain.
www.bernas.com.my Head Rice: Kernels of milled rice of not less than 8/10 of the average length of grain.
Large Broken: Kernels of milled rice of less than 8/10 and not less than 5/10 of the
average length of grain.
Small Broken: Broken kernels of milled rice of less than 5/10 and not less than 2/10
of the average length of grain.
Chips: Broken kernels of milled rice of less than 2/10 of the average length of grain.

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Rice grain processing Rice grain processing

• Paddy, sometimes • Rice husk is the inedible
known as rough rice is outermost layer of the
paddy grain which will be
an un-milled rice with removed during the
the hulls still attached milling process.
to the kernels. • Rice husks can be reused
• Paddy will have to go as fuel source in power
through milling process plants, heat generator for
boilers and for other non-
before fully milled rice energy purposes in
is produced for human farming sector, animal
consumption. feed stuff etc.

Rice grain processing Rice grain processing

• Brown rice also known as ‘hulled’ or
• Rice Bran is the second ‘unmilled’ rice which is produced by
removing the outermost layer of the
layer underneath the grain (husk).
husk which has a high • The bran layer and germ of the grain
remains intact giving the rice a mild,
nutritive value and nutty flavor and chewier.
• It is also claimed as more nutritious
contains 10 – 20% of than white rice.
• When cooked, the rice appears fluffy,
bran oil. light and stays separate.
• Brown rice is great for making fried
• Bran is mainly used as rice or it can also be served plain with
any kind of healthy side dishes.
ingredient in animal • However, the rice requires longer
feeds especially cooking time because the bran layer
forms a barrier for water absorption.
ruminants and poultry.

Rice grain processing Rice grain processing

• White rice is also referred • Broken rice are pieces of
to as fully milled rice rice kernels segregated
because the outer layer during the milling process
namely husks and bran which can be classified as
has been completely big broken and small
removed from the kernel broken depending on the
during the milling length of the morsel.
process. • Broken rice commonly
• White rice is the most used to manufacture
common type of rice products such as rice
being consumed among noodles, flour, cosmetics,
people around the world. pet foods etc.

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Rice grain processing Rice grain processing

• Chips are another by • Burned husk ash is
product of the rice generated by burning
produced during the
milling process. the rice husk.
• It is a smaller fragments • Burned husk ash
of the rice that have been contains carbon and is
removed by the sifter and therefore black in color.
has a variety of uses
including ingredients in
rice flour, rice noodles,
pet food and to process
other ferment products.

Rice storage Rice washing

• Washing of rice prior to cooking is a potential source
of nutrient loss
• In many places, rice is washed or soaked in water for
lengthy period of time prior to cooking
www.irri.org
– Considerable leaching of water soluble vitamins (B group)
Bag storage- grain is stored in 40−80 kg bags made from either jute or woven plastic
Bulk storage - grain is stored in bulk at the farm or at commercial collection houses into wash water, which is then discarded
Hermetic storage - grain is stored in an airtight container so that that moisture content of
the stored grain will remain the same as when it was sealed. These storages can extend
• Washing for shorter period of time helps to conserve
germination life of seeds, control insect grain pests, and improve headrice some of this vitamin
recovery. Examples include:
IRRI Superbag - available to farmers and processors at low cost
Cocoon - commercially available
Other locally available containers - useful in rural settings, where local containers can
be easily converted into hermetic storage systems

Starch granule gelatinization and

pasting
• When heated in water, starch granules undergo a process
called gelatinization that include irreversible granule
swelling, loss of birefringence, and loss of crystallinity
– Leaching of amylose occurs during gelatinization, but some
leaching can also occur prior to gelatinization
• Continued heating of starch granules in excess water results
in further granule swelling, additional leaching of soluble
components (mostly amylose), and eventually (with
application of shear force) total disruption of granules 
formation of starch paste
• On cooling, some starch molecules partially re-associate to
form a precipitate or gel (= retrogradation).

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Parboiled rice
• Raw rice is soaked in water and partially steamed prior to drying and
milling
• The effect of parboiling on the retention of nutrients within the grain are
two-fold
– Some B-vitamins migrate further into the grain  reducing their loss during
milling
– The grain becomes partially gelatinised  less susceptible to damage during
milling  improved keeping qualities
– Protein quality is slightly improved

Parboiled rice
• The practice of parboiling rice is more than two thousand
years old, and may have started in the Persian Gulf.
– Today, it is the preferred rice of many in the southern parts of the
Indian Subcontinent.
• Most parboiled rice is milled in the same way as white rice.
• Polishing rice by hand, that is, removing the bran layer, is
easier if the rice has been parboiled.
– It is, however, somewhat more difficult to process mechanically.
– The bran of parboiled rice is somewhat oily, and tends to clog
machinery.
• Parboiled rice takes less time to cook, and the cooked rice is
firmer and less sticky.

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