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Nutritional Benefits of Cereals

Cereals are edible seeds from cultivated grasses that provide energy and nutrients. They are a staple food worldwide and contain carbohydrates, protein, fiber, vitamins and minerals. The main cereals discussed are corn, wheat, rice and barley. Milling cereals separates the bran and germ from the endosperm to produce flour. Whole grains retain more nutrients than refined flours. Gluten proteins in wheat allow it to form dough during baking.

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Nicholas Boampong
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95 views19 pages

Nutritional Benefits of Cereals

Cereals are edible seeds from cultivated grasses that provide energy and nutrients. They are a staple food worldwide and contain carbohydrates, protein, fiber, vitamins and minerals. The main cereals discussed are corn, wheat, rice and barley. Milling cereals separates the bran and germ from the endosperm to produce flour. Whole grains retain more nutrients than refined flours. Gluten proteins in wheat allow it to form dough during baking.

Uploaded by

Nicholas Boampong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Kwame Nkrumah University of

Science & Technology, Kumasi, Ghana

CEREALS

1
Cereals
Cereals are the edible
seeds of cultivated
grasses
Are part of the basic diets
throughout the world
Contain a high proportion
of carbohydrates in the
form of starch
Are a valuable source of
protein, NSP, vitamins and
minerals.

[Link]

2
Why do we need cereals?
• Cereals provide us with energy
• Can be made into a wide range of products
Nutritional Value
The best way to get all the nutrients from cereal seeds is to eat the whole seed
(whole grain/wholemeal)

• Proteins
• Carbohydrates
• Vitamin B
• Fat
• Iron
• Vitamin E
• Fibre
• Minerals
[Link]

3
CORN (maize) WHEAT

Zea mays Triticum aestivum, T. durum


Most produced crop Second most produced crop
Lacks Vit B, lysine, tryptophan Gluten, lysine

RICE BARLEY
Oryza sativa
Hordeum vulgare
Third most produced crop
“Gluten” - Hordeins
Lysine
β-glucans
[Link]

4
[Link]

5
Coeliac disease
• Autoimmune disease

• Immunological response to ingested gluten

• Prolamins

• In genetically susceptible people

• Gluten free diet


[Link]

6
Grain anatomy

[Link]

7
MILLING
• Milling separates the endosperm from the
bran and the germ
• Milling is a process operation consisting of
several steps
– Cleaning, tempering, breaking, sieving, aspiration,
reduction, final sieving

[Link]

8
PREPARATION

Remove metals, dirt, stones,


CLEANING weeds

Tempering (toughens the


MILLING pericarp and facilitates the
separation), Breaking, Sifting

PACKING
[Link]

9
Wheat flour composition

The result of milling is flour

Gluten proteins
Starch
Lipids
Enzymes
Minerals
[Link]

10
FIBERS
Cellulose
Lignin
Hemi-celluloses
β-glucans
Found in whole-wheat products:
Whole-wheat bread, spaghetti, biscuits etc

The whole grain is used for whole-flours as


opposed to the endosperm use in the refined fours
[Link]

11
Wheat-flour proteins

[Link]

12
Wheat-flour proteins
Glutenin Gliadin Gluten

[Link]

13
Enzymes
alpha-, beta- amylases, amyloglucosidase
Syrup
Hydrolysis of starch
production
Hydrolyze the α-(1-4) and/or α-(1-6) bond

β-glucanases
Hydrolysis of β-glucans
Hydrolyzes β-(1-4) adjacent to β-(1-3)

Lipases: Hydrolysis of triglycerides to diglycerides and free fatty acids,


diglycerides to monoglycerides and free fatty acids, and monoglycerides to
glycerol and free fatty acids
Lipoxidases: degradation of monoglycerides and free fatty acids
Lipoxygenases: destroy yellow pigments, bleaching agent
[Link]

14
Dough formation
Mixture of flour and water + mechanical energy (kneading)

Gluten proteins form a thin film that entraps


gas + starch + water

Gluten proteins interact mainly with hydrophobic interactions, hydrogen


bonds, and disulfide cross-linking.
Disulfide bridges are believed to play very important role in dough formation
The mechanical properties of dough highly depend on the amount of S-S
crosslinks
[Link]

15
Dough under
the microscope

SG: Starch granules


GF/GS: Gluten
V: Water

[Link]

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[Link]

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[Link]

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CORN

[Link]

19

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