Introduction to major field crops (1+1)

Importance

Wheat compares well with other important cereals in its nutritive value. It contains more protein than other cereals. Wheat has a relatively high content of niacin and thiamine. Grain contains 60-68 per cent starch, 8-15per cent protein, 1.5-2.0 per cent fat,2.0-2.5 per centcellulose and 1.5-2.0 per centminerals.

Wheat proteins are of special significance. Besides, their significance in nutrition, they are principally concerned in providing the characteristic substance ‘gluten’ which is very essential for bakers. The properties of gluten in wheat are such that it produces structural framework for the familiar spongy, cellular texture of bread and other baked products generally superior to those from any of the other cereal grains.

Wheat is being used in varies forms like roti, chapatti,paratha, puri, dosa, noodles, upma, halwa, kheer, payasam, laddoo, bread, bun, cake, biscuits, flakes, etc. It is also used for the manufacture of dextrose, alcohol and certain breakfast foods.



Fig: Chapati. Fig: Puri.

Fig: Dosa.

Fig: Noodles. Fig: Upma.

Fig:Khichdi.

Fig: Halwa. Fig: Laddoo. Fig:Kheer.

Fig:Payasam.

Fig: Bread.

Fig: Bun. Fig: Cake. Fig: Rusks.

Fig: Biscuits. Fig:Wheat rings.

Fig: Wheat grass as medicinal value. Fig: Wheat germ oil.

Fig: Wheat germ cream.

Th e by-products derived from the milling of wheat include wheat bran, middling and shorts. All these by-products are higher in protein content than wheat itself and serve as a valuable protein supplement in many livestock rations.


Wheat straw is used as excellent fodder for livestock. It is also used for paper making, litter, mulching in the field, etc.