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    Rice, Corn Other Cereals Lels

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    Angelica Visitacion
    This document discusses different cereal crops including rice, corn, wheat, and oats. It provides details on the classification, structure, production, and cooking methods of each cereal. It also discusses some safety issues with cereals like aflatoxin contamination from improper drying and storage, wheat allergies involving immune responses to wheat proteins, and gluten intolerance which is an immune reaction to gluten that damages the small intestine.

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    Rice, Corn Other Cereals Lels

    Uploaded by

    Angelica Visitacion
    125 views24 pages
    This document discusses different cereal crops including rice, corn, wheat, and oats. It provides details on the classification, structure, production, and cooking methods of each cereal. It also discusses some safety issues with cereals like aflatoxin contamination from improper drying and storage, wheat allergies involving immune responses to wheat proteins, and gluten intolerance which is an immune reaction to gluten that damages the small intestine.

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    This document discusses different cereal crops including rice, corn, wheat, and oats. It provides details on the classification, structure, production, and cooking methods of each cereal. It also discusses some safety issues with cereals like aflatoxin contamination from improper drying and storage, wheat allergies involving immune responses to wheat proteins, and gluten intolerance which is an immune reaction to gluten that damages the small intestine.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    125 views24 pages

    Rice, Corn Other Cereals Lels

    Uploaded by

    Angelica Visitacion
    This document discusses different cereal crops including rice, corn, wheat, and oats. It provides details on the classification, structure, production, and cooking methods of each cereal. It also discusses some safety issues with cereals like aflatoxin contamination from improper drying and storage, wheat allergies involving immune responses to wheat proteins, and gluten intolerance which is an immune reaction to gluten that damages the small intestine.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 24

    RICE, CORN OTHER

    CEREALS
    Rice
    •Classified in the genus Oryza and species sativa

    •3 subspecies of rice cultivated: indica, japonica


    and javanica

    •Classified as waxy/glutinous/malagkit or non-


    waxy or ordinary rice.
    STRUCTURE OF RICE
    •Drying- to avoid mold growth that may set in.

    •Rice Milling- first passes through a shaker to


    remove dirt and other foreign matters. Then goes
    to dehulling machine where the hulls are
    removed.
    Rice varieties
    Rice Cookery
    •Steaming- washed rice is half filled inside the
    tetrahedron made by weaving strips of coconut
    fronds, which is then steamed to cook.

    •Fried rice- not really fried but sautéed. Garlic


    and salt is the standard seasoning.
    Suman
    Puto
    CORN
    •Also known as Maize

    •Ranks with wheat and rice as one of the world’s


    chief grain crop

    •More starch is produced from maize than any


    other crop.
    Corn production
    •50% - USA, 25% - China, 10% - Brazil & Mexico,
    22% - ASEAN
    •Consuming provinces are Cebu, Bohol and
    Siquijor
    •60% goes to food and the balance of 40% goes
    to animal feed.
    Structure of Corn
    Corn Varieties
    Market forms
    Corn cookery
    •Boiling, Steaming- either be boiled or steamed.
    This kind of cooking are the waxy variety and the
    yellow sweet corn variety.
    •Tamales- corn meal dough is prepared with
    sweet savory ingredients, wrapped in trimmed
    corn husks or banana leaves, then steamed.
    •Binatog, Maja Blanca and Kornicks
    WHEATS, OATS AND
    OTHER CEREALS
    Wheat
    •Produced by repeated hybridization of Triticum
    spp with Aegilops spp until eventually the bread
    wheat was developed.

    •second oldest cultivated cereal


    Structure of Wheat Grain
    •Bulgur- the coarsely ground product derived
    from the whole wheat kernel after removal of the
    bran, steaming and drying.

    •Cracked Wheat- similar to bulgur except that it is


    not steamed, before cracking into coarse,
    medium of fine particles
    •Wheat Germ- used as a dietary supplement
    because of it high nutritional value, but the oil
    content makes it susceptible to rancidity.

    •Oats- are widely known for their high β-glucan


    content.
    Cereal Safety
    •Aflatoxin- toxic metabolites of Aspergillus
    paraciticus and Aspergillus flavus.

    -When not properly dried and stored are


    susceptible to mold contamination and
    subsequent aflatoxin development.
    •Wheat Allergy- refers specifically to adverse reactions
    involving immunoglobulin E (IgE) antibodies to one or
    more protein fractions of wheat, including albumin,
    globulin, gliadin and glutenin.

    -allergic reactions maybe caused by ingestion wheat


    containing food or inhalation of flour containing wheat.
    •Gluten Intolerance or Gluten Entoropathy or
    Celiac Disease- hereditary disorder of the
    immune system in which eating gluten leads to
    damage of the mucosa of the small intestine.

    -This result in malabsorption of nutrients and


    vitamins.

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