Abstract:
Cereals, which are grown throughout the temperate and tropical regions of the world, make an important contribution to the diets of human beings, livestock and poultry as an energy source in the form of carbohydrates and proteins. The endosperm is the largest morphological component of all cereal grains, and contains approximately 80% starch in granular form. Storage proteins (gliadins and glutenins) are the second main nutritional constituents of the endosperm; they account for the quality of cereal grains, due to the presence of certain essential enzymes. Lipids and vitamins (E&B) are also essential nutrients present in cereals. Besides these essential macronutritional elements (starch, protein and lipids); there are very few non-starchy polysaccharides (NSP) such as lignins, phytates, fibres and tannins, which can have negative effects on grain quality, especially for digestibility by animals. The majority of grain is processed for human consumption, and quality is paramount.
Page(s):
1-12
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Seed Technology, Volume: 1, Issue: 3, Year: 2003