Cereals

Cereal crops or grains are mostly found cultivated for their

edible brans or fruit seeds. They are a rich source of
carbohydrates. In most countries cereals are the staple foods
for most people, because they are quite easy to grow and are
cheaper than meat. In some developing nations, grain in the
form of rice or corn constitutes practically the entire diet. In
developed nations, cereal consumption is both more
moderate and varied but still substantial.
Types of Cereals are:
-Wheat -Rice -Barley
-Maize -Oats -Rye
The structure of rice is similar to that of wheat. Types of rice include:
Patna – has long, thin grains, and is traditionally served in savory dishes.
Carolina – has round grains and is traditionally used in puddings with milk.
Flaked – the grains are flaked by machine, and usually made into puddings.
Ground – the grains are crushed into a powder, and used in cakes, puddings,
soups, and biscuits.
Its importance in the diet is its thiamin rich pericarp, aleurone layer and
scutellum which contains 79% of the vitamin, but because of milling (polishing)
most rice to remove its outer layers for easier and quicker cooking of the rice
results in a large loss of thiamin for the endosperm only contains 9% of this vital
vitamin. This is the cause of many cases of beri-beri in poor countries where rice
is the staple or main food. Rice also contains other B vitamins but these are often
lost when the rice is washed before and after cooking, and during boiling.
Rice should be cooked in the minimum amount of water, for the shortest time
possible, until the starch gelatinizes and the grains stick together instead of
remaining separate.
It is generally more resistant to drought and gives a higher yield than wheat or
rice. It is grown in many countries and there are many varieties.
Sweet corn (corn on the cob) – the freshly picked cobs are usually boiled and
served as a vegetable. The grains can also be removed from the cob before being
boiled.
Whole maize meal – the grains are crushed into meal and used as a type of flour
in some countries, such as Mexico for such foods as tacos and tortillas. Some of
the germ and pericarp can be removed by sieving if required.
The nutrients in this cereal are similar to that of the other cereals with the
addition that the yellow varieties contain a good supply of Beta-carotene ( )
which is converted in the body to vitamin A.

Barley is widely grown, and is a hardy cereal plant. At one time it was eaten in
large amounts, but now it is mainly used as cattle food in the brewing and whisky
industries. It is sold for food use as pearl barley, which is the grain with the husk
removed, and is used to thicken soups and stews.
Rye is grown mainly in the north and east of Europe, because it is resistant to the
cold. It is made into rye bread, which is dark brown in colour, and also into
crispbreads, which are traditionally produced in Scandinavian countries. Rye
crops are prone to attack by a mould called ergot, which is toxic if eaten. It
causes “ergotism”, one of the symptoms of which is a burning sensation in the
feet.
Oats thrive in the cold climate of Scotland and were at one time the staple cereal
food. They were used to make porridge but their consumption has fallen as
porridge has largely been replaced by other breakfast cereals.
Oats are usually rolled rather than crushed, and are partially cooked during the
process. Coarse, medium and fine grades are sold. They can be treated to make
them quick to cook, and are used mainly in the preparation of breakfast cereals
such as muesli and porridge, and in baking cakes and biscuits. Oats have a
relatively high fat content, protein, and NSP content compared to other cereals.
Research suggests that they may help to lower blood cholesterol levels.
Wheat is a main cereal food in many countries. Its grains are divided into
different layers. Each has a different function in the plant and contains different
amounts and types of nutrients. There are several varieties of wheat which are
grown, to produce different types of flour. The most common are:
Winter wheat – this is grown in the U.K. and Europe, and is sown in autumn and
harvested the following summer. It produces soft, weak flour with less than 10%
protein.
Spring wheat – this is grown in Canada, and is sown in the early spring and
harvested the same year. It produces hard, strong flour with more than 10%
protein.