Technology of Cereal, Pulse & Oilseed Products

Course Objectives

1. To provide fundamental knowledge on the composition, processing, and utilization of cereals, pulses, and oilseeds.

2. To understand the post-harvest handling, milling, and storage of cereals, pulses, and oilseeds.

3. To study the processing techniques for value addition and product development.

4. To explore quality control measures and food safety regulations in cereal, pulse, and oilseed processing.

5. To familiarize students with emerging trends, innovations, and sustainability in the industry.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the principles and technologies involved in processing cereals, pulses, and oilseeds.

2. Identify different processing methods and their impact on product quality and shelf life.

3. Apply milling and refining techniques for value-added product development.

4. Assess quality control parameters and safety regulations in the industry.

5. Understand innovations, market trends, and sustainability practices in cereal, pulse, and oilseed processing.

Unit 1: Introduction to Cereal, Pulse & Oilseed Processing

• Composition and nutritional value of cereals, pulses, and oilseeds

• Post-harvest handling and storage techniques

• Anti-nutritional factors and their removal techniques

• Importance of processing in enhancing nutritional and functional properties

Unit 2: Processing of Cereal Products

• Milling of cereals: wheat, rice, maize, barley, oats, and millets

• Flour, starch, and semolina production

• Baking technology: bread, biscuits, and pasta processing

• Breakfast cereals and extruded products

Unit 3: Processing of Pulses and Legumes

• Pre-milling treatments and pulse milling technology

• Traditional and modern pulse processing methods

• Fermentation and germination techniques

• Protein extraction and utilization in food industries

Unit 4: Processing and Utilization of Oilseeds

• Extraction methods: mechanical pressing, solvent extraction, and cold pressing

• Refining of edible oils and modification techniques

• By-products utilization: oilseed cakes and meal processing

• Hydrogenation, interesterification, and margarine production

Unit 5: Quality Control, Safety, and Regulations

• Nutritional and sensory evaluation of processed products

• Food safety standards and regulations (FSSAI, Codex, ISO)

• Packaging, shelf life, and storage requirements

• Recent trends in cereal, pulse, and oilseed processing: fortification, functional ingredients, and sustainable practices

References:

1. Kent, N. L. (2003). Technology of Cereals. Elsevier.

2. Chakraborty, A., & Singh, R. (2011). Post-Harvest Technology of Cereals, Pulses, and Oilseeds. CBS Publishers.

3. Wrigley, C., Corke, H., Seetharaman, K., & Faubion, J. (2016). Encyclopedia of Food Grains. Elsevier.

4. FSSAI and Codex Guidelines on Cereal, Pulse, and Oilseed Processing.