FSP: Structure

Structure

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 6 : Cereals- Composition, Processing and Utilization

The overall structure of all cereal grains is basically similar differing from one cereal to another in detail. The percentage of endosperm, germ, and bran of cereal are 83, 14 ½ and 2 ½, respectively.

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

Last modified: Friday, 9 December 2011, 6:26 AM

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Food science and processing 3(2+1)

Structure

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