FST 60297 Technology of Cereals Pulses & Oilseeds

UNIT-I

Importance of Cereals, Pulses and Oilseeds.

Post-harvest practices for safe storage of Cereals, Pulses and Oilseeds.

Wheat: Types, Structure and Composition.

Wheat Milling, Milling Equipment and Milled Products.

Wheat Flour: Grading, Blending, Aging, Bleaching and Maturing.

Flour Quality Assessment & Characteristics.

Baking and Bakery products.

Extrusion Cooking and Pasta products.

UNIT-II

Rice: Types, Structure and Composition.

Milling and Parboiling of paddy, Curing and Aging of paddy and rice.

Assessment of milling, cooking, nutritional and storage qualities of raw & parboiled rice.

By-products of rice milling and their utilization.

Processed and prepared products based on rice. 

UNIT-III

Corn: Structure, Types and Composition.

Dry and Wet milling of Corn.

Corn Starch and conversion products.

Processed Corn Products (Popped Corn, Corn Flakes etc.)

Structure and Composition of Barley, Malting of Barley

Structure and Composition of Bajra, Jowar and other Cereal Grains and Millets.

Pearling of Millets.

Parched and Snack Products.

Breakfast Cereals –Types and Manufacturing methods.

UNIT-IV

Pulses: Types, Composition and Anti-nutritional Factors.

Milling of Pulses.

Milling Equipment

Factors affecting quality of Pulses.

Secondary Processing of Pulses.

Processed Products of Pulses.

Fermented Products of Pulses.

Traditional Products of Pulses

Value addition using Pulses.

Effect of Processing on Nutritive Value of Pulses.

UNIT-V

Oilseeds: Oil Extraction Methods

Processing of Extracted Oil: Refining, Hydrogenation, Interesterification.

Processing of De-oiled Cake into Protein Concentrates and Isolates.

Texturized Vegetable Protein.

Low cost Protein Foods from Oilseeds.

Peanut Butter, Margarine and Spread.