Structure

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 6 : Cereals- Composition, Processing and Utilization

Structure

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.

  1. Bran or pericarp
  2. Aleurone cell layer
  3. Endosperm
  4. Embryo

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

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