CEREALS AND CEREAL PRODUCTS
MANUAL FOR ANALYSIS OF CEREAL AND CEREAL PRODUCTS
Standards for cereals, pulses and their products are laid down in item A 18 of Appendix B to P.F.A. Rules. These include standards for food grains, their milledproducts and processed cereal products. In addition standards for malted foodsand solvent extracted edible oilseed flours are also included under this item.
1.0 FOOD GRAINS1.1 Definition of Refractions
Refractions mean all components of food grains, which differ from normalgrains such as foreign matter, other food grains, damaged grains, weevilledgrains, broken, shrivelled grains etc
The definition of various refractions isgiven under ‘Explanation” below item A 18.06.14 in Appendix B toP.F.A.Rules (1955). Additional definitions are(1) Karnal bunt – Grains of wheat having a dull appearance and blackish incolour, the blackness spreading along the longitudinal furrow on the ventral sidegiving the kernels a boat like appearance. The grains are affected by a fieldfungus Neovossia indica.(2) Ergot – Grains of wheat showing a slightly curved body in the ear inplace of kernel. Ergot is produced by fungus Claviceps pupurea. Ergotproduces Ergotoxin and occurs in rye , millets and wheat.(Ref :- I.S : 8184 – 1976 Method for determination of Ergot in Foodgrains).