Cereal Technology

Wel – Come

Dr. U. D. Chavan
Senior Cereal Food Technologist
Sorghum Improvement Project
Department of Food Science and Technology
Mahatma Phule Krishi Vidyapeeth, Rahuri-413722
Dist: Ahmednagar (MS)
 Topics to be covered under this area
 Introduction
 Production and utilization
 Storage and processing
 Chemical composition and nutritional value
 Nutritional inhibitors/antinutritional and toxic factors
 Nutritional quality of food products prepared from cereal
grains and millets
 Health benefits from cereal and millet food products
 Marketing
List of cereals grains and millets to be processed
 Wheat
 Rice
 Sorghum
 Corn
 Pearl millet/Bajara
 Finger millet
 Foxtail millet
 Proso millet
 Little millet
 Barnyard millet
 Kodo millet
 2.Finger millet/Ragi

1. Foxtail millet

Finger millet/Ragi porridge

3. Proso/common millet Kodo millet seeds

4. Kodo millet
 6. Pearl millet

5. Barnyard millet
 Cereal grains and millets processing items

Cleaning
 Dehulling/Decortications
 Malting/Fermentation
 Processing of cereal grains and millets with various solvents
 Flour preparation
 Semolina/Rava/Grits preparation
 Fortification of cereals and millets and their flours
 Value-added health food products preparations
 Food Products to be Prepared
Cereal grains Type of product to be prepared
 Wheat Traditional products Bakery products
 Industrial products
 Rice  Traditional products Industrial products
 Corn/Maize  Traditional products  Commercial products
 Sorghum  Ethnic products Bakery products
Value-added products Industrial products
 Pearl millet
 Finger millet
 Foxtail millet
 Traditional products
 Proso millet
 Little millet  Nutraceutical/Health products
 Barnyard  Industrial products
millet
 Kodo millet
 Actual Food Products Preparations from Cereals and Millets
 Traditional Food Products:
Various types of flours, Roti/Bhakari, Annum, Boiled grains,
Grits, Rava, Semolina, Malted grains/flours, Fermented flours,
pops, flakes, etc.

 Ethnic Food Products:

Papad, Kurdai, Chiwada, Chakali, Idli, Dosa, Upma, Shira,
Khakara, Pakoda, Wada, etc.

 Bakery Food Products:

Bread, Toasts, Buns, Butters, Sweet rolls, Biscuits, Cookies,
Cakes, Kharies, etc.

 Nutraceutical/Industrial Food Products:

Diabetic flour, High fiber food products, Starch, Beer, Weaning
foods, Fortified food products, Syrups, Alcohol/Ethanol, etc.
 Nutritional Significance of Cereals and Millets
The common cereals and millets consumed in India are Rice,
Wheat, Maize, Sorghum, Finger millet (Ragi), Pearl Millet, Proso
millet, Foxtail millet, Branyard millet, Little millet, Kodo millet.
 Grains are rich in starch and carbohydrates, main source of
energy
 They also contains proteins, calcium, iron and B-group vitamins
 In about 75% of the countries of the world, cereals and millets
form the staple food of diets.
 Cultivation and production cost is low.
 Storage period is very long
 Provide blendness to the diet
 No any deleterious effects
 It provides more than 75% of the energy in the diet
It provides 30% of the energy, 25% of the protein and 50% of
the available CHO in the human diet.
List of equipments required for processing of cereals and millets

A. For Bakery Products

 Dehuller  Brabander grinding mill
 Grain grinding mill  Shifter
 Sieve set  Dough mixer
 Dough divider  Moulding machine
 Bread molds/boxes  Baking oven
 Bread slicer  Sealing machine
 Sugar grinding mill  Biscuit making machine
 Different size biscuit and cookies dies
 Biscuits and cookies trays
B. For Preparation of extruded products
 Extruder-single arm with different dies and cutters
 Extruder-twin arm with different dies and cutters
 Tray dryer
 Papad making machine
 Sory/die for macaroni products
 Germinator
C. General equipments required
 Weighing balance
 Water purifier/Water softener
 Refrigerator
 Vacuum packaging machine
 Nitrogen flushing machine
 Stainless steel top working table
 Sieve set
 Average composition of cereals

Food grains Rice Wheat Maize Sorghum Millets

Moisture, % 12.0 12.5 13.8 11.0 11.8
Protein, % 7.5 12.3 8.9 11.0 9.9
Fat, % 1.9 1.8 3.9 3.3 2.9
NFE, % 77.4 71.7 72.2 73.0 72.9
Fiber, % 0.9 2.3 2.0 1.7 3.2
Ash, % 1.2 1.7 1.2 1.7 2.5
Thiamine, 0.34 0.52 0.37 0.38 0.73
mg/100g
Riboflavin, 0.05 0.12 0.12 0.15 0.38
mg/100g
Niacin, 4.7 4.3 2.2 3.9 2.3
mg/100g
Calories 360 330 348 332 327
 Composition of some oat, rye and barley products (g/100g)
Millet Moisture Protein Fat CHO Dietary NSPS
fiber
1. Oat
Oat Meal 8.8 11.8 6.8 68.4 6.3 6.8
Rolled 10.1 12.0 6.8 67.2 - -
Quick cook 8.2 11.2 9.2 66.0 6.8 7.1
2. Rye
Whole flour 15.0 8.2 2.0 66.0 - 11.7
Bread 37.4 8.3 1.7 45.8 5.8 4.4
Crisp bread 6.4 9.4 2.1 70.6 11.7 -
3. Barley
Whole grains 11.7 10.6 2.1 64.0 - 14.8
Pearled 10.6 7.9 1.7 83.6 5.9 -

CHO: Carbohydrates, NSPS: Non starch polysaccharides

 Inorganic constituents in cereals/millets of different extraction (mg/100g)

Millet Na K Ca Mg P Fe Zn
1. Rye 1 410 32 92 360 2.7 -
2. Oat
Whole 28 450 94 138 385 6.2 2.0
Rolled 33 370 55 110 380 4.1 -
3. Barley

Whole 49 534 52 145 356 4.6 3.1

Pearl 2 120 10 20 210 0.7 -
4.Sorghu
m
11 277 30 148 305 0.7 3.0
5.Pearl 11 454 36 149 379 11.0 2.5
millet
 Amino acid composition of millets (mg/g N)
Amino acid Rye (hulled) Oat (hulled) Barley Sorghum Pearl millet
(hulled)
Isoleucine 220 240 220 238 269
Leucine 390 450 420 850 819
Lysine 210 230 160 125 106
Methionine 90 110 100 94 150

Cystine 120 170 140 69 113

Phenylalanin 280 310 320 306 350
e
Tyrosine 120 210 190 95 231
Threonine 210 210 210 194 194
Tryptophan 70 80 100 63 88

Valine 300 320 310 312 338

Arginine 290 390 300 163 206
Histidine 140 130 130 131 144
Alanine 270 280 260 593 706
Aspartic acid 450 480 350 394 400

Glumatic 1510 1310 1470 1356 1388

acid
Glycine 270 290 240 194 143
Proline 590 320 680 494 431
Serine 240 290 250 269 431
Wheat grain
Sorghum grain structure
Force-distance curves for good, medium and poor quality doughs of sorghum flour (Instron).
Rice grain
Barley grain
Oat Kernel
Rye grain
Physical properties that affects the processing of grains
 Shape
 Size
 Weight/Hectoliter weight
 Volume
 Surface area
 Density
 Porosity
 Colour

 Knowledge needed for the design of various separating

and handling, storing and drying systems
 Drying of food grains
 Methods of grain drying
 Conduction
 Convection
 Radiation
 Others
 Dielectric drying
 Chemical drying
 Sorption drying
 Vacuum drying
 Freeze drying
 Sack drying
Chronological development of grain-milling equipment

 Mortar and pestle (10,000 years)

 Saddle stone (5000 years)
 Lever mill (2,500 years)
 Hourglass or Rotary mill (2,300 years)
 Mill stones (2,000 years)
 Grinding rolls (140 years)
 Milling Operations

1. Breaking
Grains are passed through break rolls. Four or five sets of
rolls are employed for breaking grains, a mixture of bran, free
endosperm and bran containing endosperm goes to next
breaking roll. Horizontal rolls are faster and gives higher
production.

 2. Sifting
Sifting or scalping machine. It is a combination of sieving
operations (plan sifters) and air aspirations (purifier). The
resulting flour and endosperm chunks (middling) which still
contain bran particles are transferred to purifier.
 Milling Operations

 3. Purifying
It consists of a long-oscillating sieve inclined downward,
through which air current is passed in the direction of floor to
ceiling. The number of purifiers may be up to 12 for a system
with 4 break rolls.

 4. Reduction
These reduce the endosperm middling to flour size.

 5. Scratching
A scratch system is some times used as a standby to
maintain proper release of endosperm from bran (standby to
break and reduction system).
 Milling Operations
 6. Entoleter
It acts like a detacher and increases the yield of flour. The machine
consists of a disc with concentric rings rotating at high speed. If any living
matter (insects, fungi) is present, it gets killed because of the centrifugal force.
This machine avoids the use of chemicals to control the organisms.

 7. Air classification
The product is separated in air classifiers in to their constituent
fractions varying in protein content. Air classification is relatively inexpensive
and has certain advantages.
Manufacture of more uniform flours from different wheat.
 Increase of protein content in break flours and decrease of protein in cake
and cookie flours.
 Controlled particle size and chemical composition.
 Production of special flours for special uses.
 Milling Operations

8. Conveying system

Development of pneumatic conveying was an important
advantage for the milling industry. Vacuum is applied using
pumps or fans. Besides transportation an intake through roller
mills keeps rolls and flour cool during grinding. This milling
process is applied for hard wheat.