Alterations occuring in cereal & cereal products, legumes
You are already aware of the chemical composition of cereals and pulses. We will now look into changes occurring in these food products due to processing and storage.
We all know that cereals can be stored without loss of quality for 2 to 3 years, provided that the kernel moisture content (which is 20-24%) after threshing is reduced to at least 14%. The kernel consists of four parts: the seed coat (pericarp), the fruit coat (aleurone layer), the endosperm and the germ, or embryo. Figure 9.1 depicts these four parts.