COMMON CEREAL GRAINS a) WHEAT - SELECTION, NUTRITIONAL CONTRIBUTION AND CHANGES DURING COOKIN

UNIT II SELECTION, NUTRITIONAL CONTRIBUTION AND CHANGES DURING COOKING OF CEREALS

2.4 COMMON CEREAL GRAINS a) WHEAT

One of the oldest and most significant cereal crops is wheat. There are 30,000 species of this kind of plant, which is part of the genus Triticum. The average wheat kernel is between 1/8 and 1/4 of an inch in size. Some varieties of wheat have stiff hairs called "brushes" covering the tips

of each kernel. Wheat grains have rounded in both ends and an ovoid shape. Aleurone is folded in half, and all of the covering layers are creased along one side of the grain.

Fig 2.2 Structure of Wheat

Climate and soil variations have some impact on the nutritive value of wheat grains. Protein composition is influenced by the variety cultivated, the climate, and the soil. The percentages of various proteins relative to the total protein in wheat grains are Albumin: 5-10,Globulin : 5- 10,Prolamine: 40-50 and Glutelin :40-50.Proteins which are present in wheat have a low tryptophan content and a high glutamic acid content. As glutamine and asparagine, glutamic acid and aspartic acid both are found in the amide form. The feature of the gluten is greatly affected by the high concentration of amide. The proteins in the bran and germ contain more essential amino acids compared to the proteins in the inner endosperm. Therefore, endosperm proteins have substantially lower biological value than whole wheat proteins. Wheat flour includes the

proteins glutelin and gliadin, which are generally referred to as gluten. The grade of the gluten utilised determines the strength of the wheat flour.

Most wheat that is used for food must be treated. The grain is initially cleaned in order to condition it and ensure that the kernel separates correctly. The grain is cracked after which it passed through a series of rollers during the milling process. The bigger particles are transported across rollers for additional reduction while the smaller fragments get sorted. Approximately 72% of milled grain may generate white flour. The germ-oil content of flour, which is formed from the whole kernel, causes it to grow rancid when stored for a long period. Since it has no germ in white flour, it persists for longer. Animal food is made from inadequate and extra wheat, as well as different milling leftovers.

When combined with water, only wheat flour among cereal flours makes viscous-elastic dough.

Wheat has a protein called gluten that is responsible for the viscoelasticity. Because the gluten proteins are water soluble, they will interact and swell. High extraction wheat flour, often known as Atta, is used to make chapaties. The capacity of the flour to absorb water is one of the main elements that determine how chapaties are soft and fluffy.

PHYSICAL ACTIVITY 1

1) Prepare any two recipes by the utilization of wheat flour.

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ASSESS THE PROGRESS OF YOUR SESSIONS 3

1) What happens when wheat and water come into contact?

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b)RICE

Fig 2.3 Rice Grain

Over 50% of people on the planet eat rice as a staple food. Asia is where it is mostly consumed.

There are three types of rice: milled, hand-pounded, and parboiled. The milling and polishing levels have an impact on the nutritional content. Compared to high polished milled rice, which has few amount of thiamin, rice that has been parboiled and hand-pounded rice both have large levels.The grains of rice are known as paddy after they are harvested. They have a tough outer layer or husk that is not edible. By hand hammering or milling, this can be removed. In India, paddy is milled either by hand or in streamlined rice mills. More broken rice is found when pounding at home. The lipid in bran develops rancidity during storage, reducing the shelf life.

The outer husk of the rice is removed and cleaned during milling. Then it is polished and sieved.

The mineral and vitamin content of the grains is decreased during polishing. Most types of coarse rice are not polished to a high level. According to Indian government standards, polishing shouldn't go over 5 per cent. The majority of the thiamin is lost. Parboiled rice came from India originally.Parboiled rice comprises up half of the crop in India.Parboiling is especially beneficial for coarse and medium grains of soft rice since they smash excessively when handled raw.Paddy is parboiled by short soaking it in water, heating it once or twice in steam, and then drying it before milling. When compared to raw rice, parboiling increases protein efficiency ratio and enhances digestibility. The resistance of milled parboiled rice to fungi and insects is higher.

When rice is washed, parboiled rice loses less water-soluble nutrients than uncooked rice.

Processed rice products consist of puffed rice and rice flakes.

In India, rice products including parched rice, parched paddy, and rice flakes make up about 4-5 per cent of the country's total rice supplies. Rice that has been parboiled is used to make flakes.

Paddy is soaked in water for two to three days to soften the kernel, and then the water is boiled for a short period of time before being drained. The paddy is cooked until the husks splits open in a shallow clay vessel or iron pan. The husk is removed and the kernel is flattened by using an iron roller or pestle. Winnowing is used to separate the husk. Rice that has been flaked is white and paper-thin. A rice product that is ready to eat is called Murmuraor puffed rice. In order to raise the moisture content of parboiled rice to roughly 20%, salt water is added. Rice that has been parched is created by tossing it in hot, iron or clay-coated sand. As you stir the rice, it begins to bubble out and crackle. The dried rice and sand are then separated using a sieve once the pan's contents have been removed. Making parched rice requires the usage of parboiled rice.

Parched rice is a crisp food that ranges in colour from bright white to grey. It can be purchased salted or unsalted. It can be drunk either plain or after being combined with buttermilk. In an earthen jar, sun-ripened paddy is filled and then moistened with hot water. The water is removed from the jars after two to three minutes, and they are then left upside down for eight to ten hours.

The paddy is briefly exposed to the sun before being dried in hot sand (190–210°C) for 40–45 seconds. The grains swell and burst into a delicate, white product when they are parched. The dried grains are winnowed to separate the husk and sieved to eliminate sand.

PHYSICAL ACTIVITY 2

1) Prepare five traditional food productswith the utilization of therice flour.

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ASSESS THE PROGRESS OF YOUR SESSIONS 4 1) How do you describe parboiled rice?

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c) RICE BRAN OIL

A low-cost chemical process has been established by the Central Food Technological Research Institute in Mysore to extract edible oil from rice bran. This oil is safe to consume for humans, according to the National Institute of Nutrition in Hyderabad. It contains a lot of vitamin E, which prevents oxidation. It also lowers cholesterol more effectively than other oils. When compared to other oils, this oil has an excellent keeping quality. When compared to food fried in ground nut oil, deep-fried foods made using rice bran oil demonstrated that this oil is less absorbed or eaten in fried dishes.

Rice can be used to make a number of dishes, including pulaos, khichri, idli, dosa, sweet rice, kheer, and Phirni, among others. Poha, bhelpuri, and other dishes are frequently made with rice flakes and puffed rice.

Environmental and genetic variables both have an impact on the nutritional composition of the rice. The husk and germ of the grain are removed during milling along with the pericarp and aleurone layers contains highest amount of nutrients like protein, minerals, and vitamins in comparison to the endosperm. The type of grain used determines the amylose content of the starch. The outstanding and longer grain varieties contain up to 17.5% amylose, whereas other coarse varieties are entirely absent of it. Amylopectin constitutes the majority of glutinous rice.

The free sugars glucose, sucrose, dextrin, fructose, and raffinose are also found in rice. The fibre of rice contains hemicellulose, which is composed of pentoses, arabinose, and xylose. Rice has 72–75°/o starch, which is the main carbohydrate. Rice has a significantly lower protein level (7%) than wheat. The main protein in rice is glutelin, also called oryzenin. Albumin, globulin, and prolamiries are also found in rice in trace amounts. Compared to rice bran and rice polishing, the proteins in polished rice have a reduced biological value but a higher digestibility. Parboiling has no effect on the biological value or digestibility of the proteins. When compared to wheat and other cereal products, rice protein has a higher nutritional value. In comparison to other cereal proteins, rice proteins are higher in arginine. Lysine and threonine are lacking in rice. The pericarp and germ of the rice are where the majority of the minerals are found. Iron and calcium

are deficient in polished rice. Compared to white rice, coloured rice has higher iron content.

Amylases, proteases, lipases, oxidases, peroxidases, and phenolases are all enzymes present in rice. Anthocyanins and carotenoids pigments can be found in coloured rice.

PHYSICAL ACTIVITY 3

a) Give the wheat and rice based meals you ate for breakfast today.

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PHYSICAL ACTIVITY 4

b) Prepare five dishes that you make using five different types of rice.

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ASSESS THE PROGRESS OF YOUR SESSIONS 5

1) What considerations will you take when making chapattis?

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2) How can you think about rice bran oil being excellent for your health?

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c) MAIZE OR CORN

In India, maize is eaten as pop corn that has been cooked or roasted. It is transformed into food products in regions like South America, Central America, and Africa through grinding, alkali processing, boiling, heating, and fermentation. Protein makes for about 11% of maize.

Tryptophan and lysine are lacking in the protein from maize. Produced in nations like America are new kinds with high lysine levels. Carotene can be found in abundance in maize.

Insignificant levels of thiamine and folic acid are also present. Like all cereals, maize is high in calories and utilised in Integrated Child Development Services programmes and supplemental nutrition programmes to feed malnourished children. Similar to all cereals, maize contains a lot of calories and is used in Integrated Child Development Services initiatives and supplemental nutrition programmes to feed malnourished kids.

PHYSICAL ACTIVITY 5

1) Make a list of the foods that are often cooked by using maize and Jowar in your area.

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d)JOWAR

Fig 2.4 Jowar

Tamil Nadu, Maharashtra, Karnataka, Madhya Pradesh, Gujarat, and Uttar Pradesh all cultivate sorghum millet, popularly known as jowar. To create roti or bhakri, it is utilised. Jowar has a high protein content compare to the rice, however the rice protein's quality is higher. Low concentrations of lysine, methionine, and cystine are found in jowar. Leucine, an amino acid, is present in high proportions in some Jowar varieties. Niacin deficit is caused by the consequent imbalance between leucine and isoleucine, which prevents the conversion of tryptophan to niacin. Since the proteins in grains and legumes complement one another, Jowar and any legume will provide superior nutritional value when they are combined in a 70:30 ratio. Jowar contains carbohydrates and B-complex vitamins. It has little vitamin A and a lot of nutritional fibre. The parched form of some jowar is eaten. According to research conducted at the Andhra Pradesh Agricultural University in Rajendra Nagar, Hyderabad, Jowar that has been popped or flaked has a five-fold increase in starch digestibility but a decrease in protein digestibility. In non-insulin dependent diabetics, whole jowar recipes significantly decreased plasma glucose levels compared to dehulled jowar recipes. Commercially, malted Jowar is used to produce a variety of baby meals.

e)RAGI

Fig 2.5 Ragi

Ragi is often referred to as finger millet. It comprises slightly more than 25% of the food grains farmed in India.Its nutritional value is comparable to or even superior to that of rice or wheat.In rural areas, finger millet or Ragi is frequently consumed unprocessed. Although low in thiamine, it is abundant in B vitamins. Calcium is especially abundant in Ragi. It is also full of fibre and a good source of iron.

f) PEARL MILLET (BAJRA):

Fig 2.6 Pearl millet

In India, pearl millet is the most common kind of millet. Protein content is equivalent with that of wheat. Prolamine makes up a significant amount of the protein, which is followed by globulin and albumin. Tryptophan level is excessive and lysine concentration is inadequate among the amino acids. Iron, thiamine, riboflavin, and niacin are abundant in bajra. Bajra may retain the majority of its germs after around 80% of the polish is removed, and its nutritional value is not much diminished. Pearling enhances the items' look and flavour.It is prepared similarly to rice after being dehusked. Bhakri is a flour-based dish.

PHYSICAL ACITVITY 6

1) Make three dishes with the incorporation of Pearl millet (Bajra).

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In document Uttar Pradesh Rajarshi Tandon Open University (Page 33-42)