Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 6 : Cereals- Composition, Processing and Utilization

Table

Table 2.1 : Nutritive value of cereals (per 100 g)

Food	Energy Kcal.	Protein g	Fat G	Carbohydrates g	Calcium mg	Phosphorous mg	Iron mg	Carotene mcg	Thiamine mg	Riboflavin mg	Niacin mg
Bajra	361	11.6	5.0	67.5	42	296	8.0	132	0.33	0.25	2.3
Jowar	349	10.4	1.9	72.6	25	222	4.1	47	0.37	0.13	3.1
Maize,dry	342	11.1	3.6	66.2	10	348	2.3	90	0.42	0.10	1.8
Maize, tender	125	4.7	0.9	24.6	9	121	1.1	32	0.11	0.17	0.6
Oat meal	374	13.6	7.6	62.8	50	380	3.8	0	0.98	0.16	1.1
Ragi	328	7.3	1.3	72.0	344	283	3.9	42	0.42	0.19	1.1
Rice, parboiled, handpounded	349	8.5	0.6	77.4	10	280	2.8	9	0.27	0.12	4.0
Rice, parboiled, milled	346	6.4	0.4	79.0	9	143	1.0	-	0.21	0.05	3.8
Rice. Raw. Handpounded	346	7.5	1.0	76.7	10	190	3.2	2	0.21	0.16	3.9
Rice, raw, milled	345	6.8	0.5	78.2	10	160	0.7	0	0.06	0.06	1.9
Rice bran	393	13.5	16.2	48.4	67	1410	35	-	2.7	0.48	29.8
Rice flakes	346	6.6	1.2	77.3	20	2380	20	0	0.21	0.05	4.0
Rice puffed	325	7.5	0.1	73.6	23	150	6.6	0	0.21	0.01	4.1
Wheat flour(whole)	341	12.1	1.7	69.4	48	355	4.9	29	0.49	0.17	4.3
Wheat flour(refined)	348	11.0	0.9	73.9	23	121	207	25	0.12	0.07	2.4
Wheat bread(white)	245	7.8	0.7	51.9	11	-	1.1	-	0.07	-	0.7

Source: Gopalan C., Rama Sastri B.V. and Balasubramanian S.C., 1991. Nutritive value of Indian Foods, National Institute of Nutrition, ICMR, Hyderabad.