Cereals are an important and
economic source of energy. Hundred grams of cereals supply 340 kilo calories of
energy. Cereals are also a significant source of proteins (8 - 11 percent) in
the diets of people whose staple food is cereals.
However, cereal protein is
incomplete as it lacks an essential amino acid, lysine. This lack is made up
when cereals are eaten along with other protein foods such as dhals, pulses and
Wheat flour contains glutelin and
gliadin as proteins which are commonly known as gluten. The strength of the
wheat flour is based on the quality of gluten used.
Whole grains chiefly furnish starch,
proteins, minerals, B -Vitamins and fibre.
Refined cereals lose part of the protein, minerals, and B -
Complex vitamins in milling. They contain a little more starch than whole
Whole grains contain more vitamins, minerals and fibre than
refined grain and are valuable dietary sources of iron, phosphorus, thiamine
Cereals form the staple food of the
human race. In India wheat, rice, maize (corn), oats, jowar, ragi and bajra are
the common cereals and millets used.
STRUCTURE OF RICE AND WHEAT
The overall structure of all cereal grains is basically
similar. Rice grains resemble wheat but is smaller than that of wheat. It is
flattened laterally and has no ventral furrow.
cereal grains are composed of an outer bran coat, a germ and a starchy
Source: Sumati Mudambi, R and Shalini, M. Rao 1989 Food Science. New Age International (P)
Publishers Ltd, Chennai.