0:14 Welcome back everyone. I'm Aayishwara Ci the lecturer from the department of clinical nutrition. Sri Ramachandra faculty of allied health sciences Shri Ramachandra Institute of Higher Education and Research deemed to be university. In today's session, we'll discuss about the serals. Moving on to the objectives of the session. At this session end, the students will be able to comprehend the structure and composition of cereals appropriately. they can able to identify and explain the nutrative value of cereals in the human diet precisely. And the third objective of this session is to describe the culinary roles and
1:00 uses of cereals in Indian cookery correctly. Just moving towards the introduction of cereals. The word cereal is derived from an ancient Greek word cerelia, a major festival celebrating Cirrus, the Roman goddess of harvest and agriculture. The first cereal grains were domesticated by early primitive humans, which is nearly about 8,000 years ago. The cereal industry uses 816 million pounds of sugar per year in making of bread, biscuits and pastries. Cereals basically they form the staple
1:45 food of the human race in their natural form as in the whole grain. Cereals are a rich source of carbohydrates, protein, vitamins and minerals. There are non-p perishables that is they do not get spoiled easily if proper storage conditions are followed. The cereal grains are the seeds of the grass family. The principal serial crops are rice, wheat, maize or corn, jover, ragi and bajra. The term cereal is not only limited to
2:32 these but also floors, meals, breads, pasta will also comes under this account. And as I said before, the cereals are the most staple foods in the diet of most population groups. Moving on to the structure of a cereal grain. All grains have a basic same structure. The seed coat consists of an epidermis which is outer layer and several inner layers. Just underneath the seed coat is the elurone layer which contains oils and other nutrients such as minerals,
3:19 protein and vitamin. Here there are three serial grain structure. One is wheat grain, corn grain and the rice grain. the outer and the inner layers which is called as the epidermis which comes under the brand category and the next we have the aluron layer. If you see the aluron layer is common in all the cereal grains and there is a germ where chute and root layer is also there. So almost the structure of the wheat grain, corn grain and rice grain looks similar.
4:05 The seed coat and aluron layer make up the outer layer called the bran which represents about 13%age of the grain. The aluron layer surrounds the endosperm which is the largest part of the grain usually about 85%age. The endosperm consists of storage cells containing starch granules embedded in a matrix of protein. The germ is the sprouting section of the grain in which it comprises only about 2%age of the seed but contains 65%age of the B
4:53 group vitamins and whereas only 33%age of oil is present. Moving back to the nutrative value of cereals. Cereals are the main source of energy contributing 70 to 80%age of our energy requirement. This is because cereals are the staple food of the most human population. As we eat dosa, it the batter and also the rice component and the evening dinner snacks whatever it is it is made up of cereals at most. So that's why cereals are the predominant energy contributing factor that to up to
5:39 70 to 80%age of our daily requirement. And it has been stated that 80%age of dry matter of cereals contain only the nutrient called carbohydrates. The two form of carbohydrates present are insoluble fiber which is nothing but the cellulose and the soluble carbohydrate. Cereals contain 6 to 12%age of protein but they are actually deficit in lysin. Among cereals, protein is of better quality when compared with the other nutrients.
6:24 Fats are present to the extent of 1 to 2 percentage in wheat and rice. Whereas 3%age of fat is present in the maze. Cereals are the poor source of micronutrients such as calcium and iron except ragi which is a good source of calcium and iron. So ragi is basically contributing to the good source of calcium and iron but rest other cereals are the very poor source of calcium and iron. Whole grain cereals are the important source of B vitamins in the diet. So vitamins such as B1 which is thamin, B2 riboplavin, B3 niacin, B5 biotin and B9
7:15 which is folic acid, B12 cobbalamine. All these B vitamins in that category the whole grain cereals plays a very important role. Let's discuss about the word rice. The major carbohydrate of rice is the starch content which is predominantly 72 to 75%age. Protein content of rice is only 7%age. And there are lot many types of rice which is available in the market. The first is the long grain rice, medium grain rice, short grain rice, parab boiled rice, polished rice,
8:03 brown rice, black rice, basmati rice and sticky rice. There is something called red rice which is also available in the market. These are the types of rice which has been commonly used by our population and they are very much available in our market. First we'll discuss about the long grain rice. Long grain rice are about four to five times longer than they are wide and they don't tend to clump together when
8:49 cooked. This is what the specialtity of the long grain rice where you can see in the picture which is comparatively longer which is more than that of four to five times. And the next one is the medium grain rice. about two to three times longer than their width. These types of rice can be chewy and tender and they has the tendency to often clump together. So as the name itself implies it is a medium grain rice and which is just two to three times longer. So next we have in lane the short grain rice. Often mistaken for medium grain
9:35 rice and this variety is slightly longer than it is wide and it often has the tendency to clump together because it is shorter in texture. And this is a common one where people mistakenly consider this as the medium grain rice. But actually the length varies for each and every other grain. Next we have par boiled rice. This is a type of rice prepared in a unique way. Rather than removing the outer hull to cook brown rice. The outer shell is left on while this rice is steamed and dried. Then the outer shell is taken off for a
10:22 less clumsy and more nutrientdense variety of rice. Next we have in row the polished rice. Polished rice that has been mil which effectively strips away much of the protein content and also the vitamin content. Traditional white rice is considered a polished rice and therefore less nutrientdense than other varieties. The next is the brown rice. Brown rice in which the inner husk is not removed meaning that it hasn't been mil and thus provides a much higher content of fiber
11:10 and nutrients. Whenever the rice grain is being mil there will be loss of essential nutrients especially the fiber content. So the specialtity of brown rice is that the inner husk will not be removed. So the higher the fiber content it retains and the brown rice is unpolished whole grain which contains 100%age of bran germ and endosperm constituents. Brown rice is nutritionally superior to handp pounded rice under mil and polished rice because it has higher amount of protein, dietary fiber, vitamins and also the minerals.
11:56 The next is the black rice. Black rice has a very high concentration of anthocyanin which gives it the black color. And the black rice is high in nutrients and relatively rare. This rice variety is slowly becoming popular in our Indian cusine because of its unique nutrient profile and also the anthocyanin concentration which is present in it as you can see in the picture which is typically black in color and this is all because of the anthocyanin present in the black rice. Next we have basmati rice. Basmati rice is traditionally
12:42 grown, found and used in India for making biryanis and puls. Basmati rice is a long grain variety with a very delicate texture. So the basmati rice is being familiar all over India because of its unique texture and it is being said that it has a very delicate texture too. Meaning to say it is very easily breakable. So the next we have sticky rice. This is a rice variety primarily grown in Asia which is also known as glutenous rice. As you can see in the picture that rice grains they often clump together so to make the
13:29 sticky appearance. So this is predominantly grown in Asia and often referred to as glutinous rice. The next is the red rice. Red rice is similar to the black rice in that it is colored due to its unique anthocyanin content. This provides the red color to the husk which can either be partially or fully removed before preparing this type of rice. And this is also much familiar in India and people are using it more predominantly because of its good nutritional profile. This is all about the different rice and we'll look after the different rice
14:16 products now. So the first rice product is the rice flour. The second is the rice brand and the third one broken rice and the last one is the parched rice products in the rice floor. Rice starch granules are quite small and are embedded in a protein matrix which has been often used in making pudding, ice creams and also in the custard powder. So rice starch granules are actually having a very good texture and that's why it has been predominantly used in making many other food items. So
15:04 including puddings, ice creams and custard powder because of its good texture. The next we have rice brand. This rice brand includes several sub layers within the perp and the eluron layer. The brand is actually a good source of antioxidants and the oil which is taken from the rice brand which is also available. So basically when people are giving um for the mill the br content is being removed during the milling process. So in this rice brand which is actually a good source of antioxidants and it adds to the good
15:50 nutritional profile as well. And the next we have in row called the broken rice. Broken rice is mainly used in making upma and upma is much more predominant famous south Indian menu food and also people used in north India. So broken rice which gives the unique appearance texture and a good flavor to the food. So whenever it is being prepared with adding some amount of vegetables which adds a high nutritional profile to the diet. The next we have parched rice products. Parched rice products includes parched rice, puffed rice and flaged rice. They
16:38 are easily digestible and hence they are suitable as the good food for children and people who are having the old age. The parched rice products adds variety in the diet and the rice flakes are the excellent source of iron. So basically this rice products are very much available in all the supermarkets. So making a unique variety to the diet and it adds a good flavor and a texture too. So let's discuss about the wheat now. So, so far we have seen the various rice different rice products including rice flour bran and also the parched rice
17:25 products etc. Now we will see about the wheat. Basically wheat grains are ovoid in shape rounded in both ends. Wheat proteins are rich in glutamic acid and they are extremely low in tryptophan. Whole wheat is a good source of thamin which is B1, riboplavin B2, niacin B3, folic acid B9 and the other minerals such as calcium, phosphorus, zinc, copper and iron. Wheat is also considered to be the good
18:11 source of fiber. Wheat is consumed mostly in the form of flour obtained by milling the grain while a small quantity is converted into the breakfast foods such as wheat flakes and puffed wheat. So mostly the chapati puris are made only through the wheat flour. But here certain food products are being used as the breakfast foods like this has been described as wheat flakes, puffed wheat etc. And wheat is mil to produce flour which is used to make a variety of products including bread across the world.
18:57 Wheat contains a protein called gluten which is necessary for the basic structure in forming the dough system for bread rolls and other baked goods. Nowadays wheat product are very familiar because of its high nutritional profile and most of the bakeries started using breads, rolls and other baked goods using wheat as the major ingredient rather going for maida. This is all because of its unique nutritional profile including protein that is present in the form of gluten and also including the high fiber content
19:42 and many of the foods we consume on a daily basis such as bread, cookies, cakes pies pastries cereals crackers pasta floor tortillas and noodles all are made from wheat flour. Some are made from refined flour but still these are the items that can be made with the help of wheat flour without compromising its actual taste and mostly wheat is being used in the bakery industry predominantly as I've told because of its unique nutritional profile. Let's discuss about the products of wheat.
20:29 The first one is whole wheat flour. Next we have wheat germ, wheat brand, wheat rava, wheat flakes, maida, seimolina, macaroni products etc. So these are the products which is made prepared using wheat as the predominant ingredient. So first we'll discuss about the whole wheat floor. Whole wheat floor contains the finely ground germ and endosperm of the whole kernel. So whole wheat flour is predominantly used in making chapatis, puris, whole
21:18 wheat bread etc. And this whole wheat flour is actually got by milling the whole wheat grain. The next we have in row is the wheat germ. The next we have in row is the wheat bran. Wheat brand is a concentrated source of insoluble fiber and provides health benefits. As you can see in the picture that it is basically mil so that it contains a good source of fiber. The next is the wheat germ. Wheat germ is a great source of vegetable protein along with fiber and healthy fats. It is also a good source of
22:04 vitamin E, magnesium, thamin which is vitamin B1, folate, vitamin B9, potassium and phosphorus. So wheat germ is basically considered as the vegetable protein and also it has a good source of fiber and healthy fats. The next we have beet rava. Broken wheat or wheat rava is used in making of upma visibil pongal etc. So again nowadays wheat rava is becoming very familiar because of its high nutritional profile and a very good taste. We have wheat flakes. Wheat flakes are
22:50 used as the breakfast cereals. Most of the bait conscious people, people who are hitting to the gym often, people who are involved in extreme fitness, people who are going for the sports activities, people are consuming or attracting towards the consumption of wheat flakes as their breakfast cereals in their day-to-day life because they are packed with a good dietary fiber and most varieties are actually fortified. with numerous essential vitamins and minerals. The term fortification is adding the nutrients intentionally to increasing that particular food profile.
23:35 By the way, it is actually naturally a good source of dietary fiber. But even though to further enhance to further nutritionally bring its profile better people are adding the nutrients which has been fortified to it to provide the balanced energy, protein and also vitamin and mineral source. So the next we have maida. Maida is also known as refined flora. The bran and germ are separated in making white flour or maida. Maida bakes uniformly into a loaf of greater volume and it is more bland in taste and
24:22 it is more easily digested. It has been stated that the more the refinement the lesser the nutritional quantity or the quality. The more the refinement the lesser the nutritional quality. So whenever we are giving the cereals for milling so more it has been refined its nutritional profile will be denatured. And one such product is the refined flour which is available all over the world. So basically maida is the product which has been used in making most of the bakery goods. But because of the high nutritional awareness, people have started replacing the maida with the beet flour. So when
25:08 we are using maida to the day-to-day life, so it'll uniformly provide the texture and the volume is also quite bigger. So the next we have seimolina onro. Seolina is coarsely ground endosperm and its chemical composition is similar to that of white flour. So it is called as rava in the layman language where you can clearly have the unique structure of rava. When we keep the rice flour and rava all together, people will find it difficult which is rava and which is the rice flour. So the texture or the composition will be the same but the nutritional profile is slightly
25:56 varies. Seimolina is the byproduct of the wheat and it is coarsely grounded endosperm. Next we have macarini products on row. The macarini products are also called pasta. The products include macaroni, spaghetti, vermicelli and noodles. So the term spaghetti vermicelli noodles are also the most familiar in India because of its good taste, flavor and also a certain nutritional profile. As you can see in the picture, the unique texture of the pasta. So which makes the children which makes the young kids to adopt it more because of its unique
26:44 profile by the terms of texture, flavor and also the consistency. Next next we have oats on row. Oats are basically the whole grains. Neither the brand nor germ is removed in different forms of oats and hence all forms like oatmeal, oat flakes and oat brand are nutritious. In oats there are significant amount of beta glucans soluble fiber which reduces serum cholesterol. Again the oats are the most preferred breakfast cereal among the Indian context all over the states. This is all
27:31 because oats are considered to be the whole grains. Meaning to say they are not mil. So the nutrients will stay remained as usual and they are known to provide the good nutritional profile to the body. So in oats there are very many steel cut oats the normal oats like that. So each of the oats type has its own significance and more importantly which is known to have a excellent source of soluble fiber and the beta glucans both of which which helps to contribute to lower down the serum cholesterol level and also to maintain the appropriate blood sugar levels. The next we have the
28:17 row is barley. Barley malt is used in bakery processed foods and in vinegar and mainly in the syrup making process. So barley malt is also used in traditional Indian population for making the healthy beverages and people whenever their legs are being filled with edema the water. So that time barley water helps them to get retrieved of that. So in such context barley malt is also used in the bakery, food industries for making syrup, vinegar etc. So let's discuss about the processing of cereals. So what about the primary processing of cereals? The main
29:02 purpose of primary processing of whole cereal grains is to separate the outer layers of the grain from the inner section. When the grain is mil to produce white flour, the germ and the bran are discarded. The milling process grinds and pounds the grinds. The process used for milling each grind type is slightly different. Even though the structure of each serial grain remains the same but the milling process will be differed based upon the grain type. After milling of the grain the products can be described in the following ways.
29:48 Whole grain or whole meal products. In this whole of the grain has been used that is the brand that is the brand germ and endosperm because the oil component in the germ can go rancid after a time whole meal products can develop of flavors. Refined products refers to the products made only from the endosperm starch. The bran and germ are removed. Refined products have a longer shelf life but are nutritionally poor because they contain mostly carbohydrate. Higher the refinement, lower the nutritional quality but the shelf life is extremely
30:35 higher in case of refined products. Enriched products have vitamins and minerals added usually to give them similar nutrative properties to the whole meal products but without the fiber content. Flour is the powdered form of the grain after grinding or milling. Meal is more coarsely ground product than floor. Instant or quick cooked products have been cooked or partially cooked then dehydrated. When reconstituted they require very little preparation time. Examples include instant porridge, quick cook rice and instant Asian style
31:21 noodles. Let's discuss about the secondary processing of cereals. Secondary processing of cereals results in a variety of products. The main products are as follows. Number one, breakfast cereal production. So this breakfast cereal production may involve other processes such as rolling and baking to make flakes. Example is the wheat flakes, bread and other bakery items such as savory, crisp, crisp breads, sweet biscuits, cakes and pastries require the additional processes of sifting, mixing,
32:07 kneading, proving and baking. Some breads and cakes or leave with rising agents such as yeast and baking powder. In most of the bakery powders or in the bakery products, the ingredient called yeast and the baking powder should be added to get the desired texture. Thereby they act as the levening agent. Extruded snack foods commercially produced using a dough or batter that is extruded and cooked into novelty shapes. As you can see in the picture the food of the different items the food shape the very such example is the macaroni
32:54 which have the unique shape which tends the attention of the people to consume it. Pasta. Pasta is formed from floor based dough and formed into shapes by hand or by the help of the exotic machine. Noodles and dumplings are manufactured from floor based doughs and shaped then simmered or pched in liquid. The next is the milling process. So basically serial processing is very complex. The principal procedure is milling that is grinding of the grain so that it can be easily cooked and rendered into
33:40 attractive footsteps. The steps involved in the process of milling are rice is passed through two stone rubber disc rotating at different speeds and by shearing action on the grain. The hull is pulled away. This is then milled in a machine called PREler to remove coarse outer layers of bran and germ by the process of rubbing resulting in unpolished mil rice. Unpolished rice is liable to develop rancidity and so it is next polished in a brush mission which removes the aluron layer and yields
34:26 polished rice. Sometimes the polished rice is further treated in a device known as trumble to give a coating of sugar and talc to produce a brighter shine on the rice. The degree of milling determines the amount of nutrients removed. The percentage of losses of different nutrients during milling are protein is lost about 15%age fat 82% thamin which is vitamin B1 is lost about 85% vitamin B2 which is rioflavin is lost about 70% and the pyrooxin which is vitamin B6 is lost about 50%age
35:15 so more the refinement and the more the nutritional quality will be compromised. So what is parab parab boiling? Parab boiling is a process in which rice has been partially boiled in the husk. This makes rice easier to process by hand, boost its nutritional profile and change its texture. The first is the conventional process. This conventional process consists of the following steps. Number one is steeping patty in cold for 2 to three days in large cement tanks. Steaming of the soaked patty for 5 to 10 minutes and
36:02 drying in the sun. The second step is the hot soaking process and soaking of patty in water at 65 to 70°C for 3 to 4 hours. Draining of water and steaming of soaked patty in the same vessel for 5 to 10 minutes and drying of the patty in the sun or in a mechanical dryers. What are the advantage of parab boiling? Dehusking of parab boiled rice is extremely easy. Mil par boiled rice has greater ex resistance to insects and fungus.
36:48 Loss of nutrients due to the removal of husk and bran in milling are decreased. Loss of water soluble nutrients due to washing of rice is less in par boiled rice compared to the raw rice and this improves the digestibility. So let's discuss about the maltting of cereals. Maltting is a controlled germination process which activates the enzymes of the resting grain resulting in the conversion of serial proteins and other macro molecules. Generally barley is used in the production of malt. The other grains used in the preparation of malt includes wheat, jover and ragi.
37:36 The process of molting of cereal grains consists of the following steps. Number one, selection of grain and cleaning. Number two, steeping in cold water for 36 hours with two to three changes in the water. Number three is the germination technique. The grains are spread on wire mesh trays and kept for 3 days. Water is sprinkled over each of these trays. Number four is curling method. The germinated grains or dried at slow rate on kernels. Amelas rich food which is a arf is germinated cereal fls which are
38:21 extremely rich in the enzyme called alpha amias. Amma's rich foods are excellent weaning foods because they reduce the bulk of weaning foods and are and are energy dense. Malt is used in commercial proprietary foods, breakfast cereals, malted milk confectionaries, infant foods, bakery products and in brewing. So let's discuss about the cereal cookery. The first is gelatinization. Starch granules do not dissolve readily in cold water, but they will form a temporary suspension with the starch tending to settle out as soon as the mixture is allowed to stand.
39:09 When heated with water, the grains absorb water and swell. The next is about the gluten formation. Although all cereals are more or less similar in protein content, the unique presence of glutalin and glyadin in the wheat makes it suitable for certain recipes. As you can see in the picture, the uniquely formed the the loaf of volume breads. This is all because of the gluten content which is present in the cereal. The next we have again the gluten formation. Glutin or glutilin is the protein which gives toughness and rubberiness to gluten. Glyadin gives
39:57 elasticity. Glutinin or glutin is the protein which gives toughness and rubberiness to gluten. Glyadin gives elasticity. Due to its elastic properties, the dough can be rolled to prepare chapati or puri. Next, we'll discuss about the term dextronization. Dry heat also brings changes to starch granules through a process known as dextronization. If a starch project if a starch product is subjected to dry heat carbohydrate compounds called dextrins are formed
40:44 and in the dextronization when these are dissolved in water they have a sweet taste. Color and flavor changes also occur. Extensive dextronization reduces the thickening power of starches. The very good example is the toasted bread. So let's discuss about the fermented cereal products. The term fermentation refers to the breakdown of carbohydrates into simpler substances. The advantages of fermentation are flavor and texture of the product are improved. Vitamin B and vitamin C which is ascorbic acid content is
41:30 significantly increased. The fermented products are easily digestible. Hence it is suitable for the children and the people who are having the digestive issues and the for the old people. So what are the advantages of fermentation? Acid byproducts formed during fermentation inhibits the growth of harmful microorganisms. Fermentation provides variety in the diet. Some of the fermented cereal products are idli, dosa, dcla, aam and bread. They are the certain examples which falls under fermented cereal products category.
42:17 Let's discuss about the role of cereals in cookery. Cereals are used as thickening agent. Example, corn flour which is a cereal flour is used in custard. Corn flour in white sauce and macaronis in soups. Cereals are also used as a coating agent. Example maida paste in cutlets or breadcrumbs in cutlets. When making the cutlets, when that particular food item is dipped in the breadcrumbs, it'll give the very crispy texture. Thereby cereals acts as a good coating agent. Cereals are also used in sweet preparations
43:02 example rice pasum, wheat halva etc. So rice pasam is the more famous south Indian desert which is prepared extensively by the use of a cereal and similarly the wheat halva. Malted cereals are used in the preparation of beverages and the weaning mixes. Cereal products such as corn flakes and rice flakes are used as ready to use foods. fermented foods made from cereals or used as breakfast foods or snacks. The very good example is idli dcla etc. What about the health benefits of cereals?
43:48 It is a source of energy. Cereals are the major energy provider in the diet. As we have discussed before to the breakfast some amount of cereals will be there and for the lunch whether it is rice or the wheat the cereal content will be there and the same applies in the dinner also and while having some snacks obviously to some extent cereal will be the major energy provider and the high mineral content ragi millets jo and bajra have high amount of minerals and fiber. It prevents cancer and it has been said that cereals has the tendency to prevent cancer. Whole wheat products
44:35 reduces the chances of breast cancer. It helps to prevent constipation as well. Cereals have both insoluble and soluble fibers like cellulose, pectin and hemiselulose. All these substances helps to prevent constipation. It maintains the blood sugar level. The fiber content in the cereals decreases the speed of glucose secretion from the food thereby maintaining stable sugar levels in the food and it it is also a good source of protein. Cereals usually contribute to 6 to 12%age of protein. Source of vitamins. Cereals are the good
45:21 source of B complex vitamin such as vitamin B1, vitamin B2, vitamin B3, vitamin B1 is thamin, vitamin B2 is rioflavin, vitamin B3 is niacin, vitamin B6 is pyodoxin, vitamin B5 is biotin, vitamin B9 is folic acid, vitamin B12 is cyanocobalamin. So all of the cereals contribute to the good source of B vitamins thereby aiding its nutritional profile. So these are the health benefits of cereals. Thereby altogether it has been stated that minimal the refinement more the
46:06 nutritional qual quality. Whenever the cereals are milled only to some extent, the nutritional profile will be significantly increased. Thank you.
