THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

TABLE OF CONTENTS

CHAPTER ONE

1.0 Introduction

CHAPTER TWO

2.0 Brief Description Of Various Types Of Cereals
2.1 Maize
2.2 Sorghum And Mihet
2.3 Cottonseed Meal
2.4 Rice
2.5 Wheat
2.6 Nutritive Values Of Various Types Of Cereals
2.7 The Processing Of Various Types Of Cereals And It’s Uses To Mankind
2.8 Microbial Effects On Cereals
2.9 Preservation/Storage

CHAPTER THREE

3.0 Conclusion
REFERENCES

CHAPTER ONE

1.0 INTRODUCTION

Of all the plant on which man has depended for his food, cereal grains are by far the most important. Since recorded history, cereals grains are the seed by cultivated grasses that include wheat, corn, 0at, barley,Wheat flour is a critical and principal raw material in biscuit production its. Superiority over other cereals is due to the presence of gluten which inherently imparts all the essential qualities to their products. The absence of this simple protein in non-wheat flour makes them unsuitable as substitutes for wheat flour. Unfortunately, wheat is a temperature crop, therefore, our tropical climate does not favour its cultivation. Flour which has high gluten content are classified as a strong hard flour, and therefore produces a strong dough and thus a strong biscuit is produced (Richtea), while flour with rye, rice, sorghum and millet.

There are a number of reasons why cereals have been important in man’s diet. They can be grown in areas with diverse climatic and soil conditions. They give yield per acre (0.4ha) as compared to most other crops and once harvested, their excellent storage stability combined with their high nutritive valuers make them most suitable for storage.

They are easy to be packaged and transported and can be used to produce a large variety of high desirable foods both for man and animals.

Cereal grains are the most important source of the world’s total food. The grains are eaten in many ways, sometimes as a paste or other preparation of the seeds more often milled and further processed into flour, starch, oil, bran, syrup, sugar, etc. They are also used to feed the animals that provide us with meat, eggs, millet, butter, cheese and a host of other foods. Cereals grains are preserved in ways which make them to last long for processing.

Request Complete Work Here