LESSON XI

CEREALS

The word cereals is derived from the name of the roman goddess of grain, Ceres. Cereals are the edible
seeds of the grass or the edible grains derived from cultivated plants of the grass family. The term cereal also applies
to breakfast foods and large group of foods made from the grains. At present time, cereal grains in some form are
produced in every area of the world. Each area grows its own preferred cereal, generally the grain best adopted to
its soil and climatic condition. Lacking of cereals the world can hardly feed its masses. In many countries 80 to 90
percent of the food calories consumed are supplied by one single kind of cereal grain.

KINDS OF CEREAL

Rice, corn, wheat, rye, oats, barley and buckwheat are some of the most important cereal grains. The form in
which they are used varies with their kind. Some cereals are ground into flour for making baked products; others are
converted into breakfast cereals; and still others are milled and eaten as a staple food.

Rice

In the Philippines, rice is a staple food eaten three times a day. it is an important food crop. Rice providers a
low-cost and palatable staple food to over one half of the world’s population. Over 90% of the world rice crop is
produced and consumed in asia, but the United States has also its major areas of rice cultivation. Rice to be edible
should have the bran remove to yield white or polished grains. Milling makes possible the removal of inedible grain
husks but oftentimes results in broken rice kernels. Each rice variety has its own characteristics, cooking properties
and cooking time. In counties where milled rice is eaten as a staple food, preferences depend mainly on flavor and
tenderness. Some people like their rice soft, some not to soft and others hard. The popular varieties of rice in the
Philippines include wagwag, milagrosa, elon-elon, binirhen, intan, c4-636 and IR 20.

Corn

Corn is the second staple crop in the Philippines. Classified as white or yellow, local varieties include
Batangas, yellow flint, College yellow flint, Cebu or Bicol white flint, sweet corn, pop corn and langkitan or waxy
maize. Corn occurs in the diet in many different forms. Most frequently in the form of cornmeal, grits, or hominy.
Cornmeal is produced by grinding the kernels of corn to a fine or coarse mixture. The coarse mixture is known as
grits. Hominy is normally made from white corn, pulverized into rather large particles. Other corn products are ready
to eat breakfast cereals, cornstarch, corn oil and animal feeds.

Wheat

Wheat is used mainly for the manufacture of flour. It is the most important grain for making bread. For
commercial purposes; wheats are devided into five major groups; hard red spring wheat, soft red winter wheat,
durum wheat and white (winter and spring) wheat. Wheat is traditionally grown in temperate climate. Attempts to
grow in the Philippines have failed but the search for the right variety adopted to our country continues. Wheat is
important and milled locally by Philippine flour mills.

Rye

Rye is used mainly for the commercial manufacture of bread. Bread products made with rye flour are moist
and less elastic in texture. Forty percent of the total world supply of rye comes from the U.S.S.R. rye is also used for
making whisky and for feeding livestock.

Oats

Oats as food for human beings are used mainly in the form of breakfast foods. Most of the oats crop grown
in the United States are used for fodder. Oatmeal is prepared by dehulling the oat grains into grains which are rolled
into flakes. Rolled oats or oatmeals are used as breakfast hot cereals or ingredients in baked products.
Barley

Barley is used in soups and baby foods but most important use is in the production of malt. Malt is used for
manufacture of alcoholic beverages. Malt syrups are used for malted milk concentrates and enzyme supplements of
breakfast foods.

Buckwheat

Buckwheat is used for the manufacture of pancake flour. Some buckwheat groats are sold for use as
breakfast cereal. It has a characteristic flavor which limits consumer’s acceptability.

Physical Structure of Cereal Grain

All cereal grains have similar structure consisting of three parts: the bran, the germ or embryo and
endosperm.

Bran- is the outer covering, which is about 5% of the kernel, contains, cellulose, minerals, or ash, vitamins
and some proteins. The aleurone layer, which is a group of singled layer cells just beneath the brain, is rich in
protein, ash and thiamin.

Endosperm- makes up 85% of the kernel. It is the large central portion of the kernel and contains most of
the starch and protein of the kernel ( 75% starch, 10% protein) and traces of fats, ash and fiber.

Germ or Embryo- is a small structure at the lower end of the grain. It makes up 3% of the kernel and is
concentrated with oil, protein ash and vitamins.

Pointers In Buying Cereals

In buying cereals, it is assumed that the consumer knows the family preference, new or old harvest, long or
short grained, waxy type or not.

The family budget has to be considered too. Cereal grains that are whiter with a higher percentage of whole kernels
are more expensive.
Tips on buying cereals:

1. Check how clean the cereal is.

2. Look closely for the proportion of broken kernels or

3. Smell a handful to detect off-odors especially from insect infestation.

4. Note the presence of seeds, stones, or rice weevils.

5. Buy by weight. Get your cereal supply from reliable sources.

Storing Packaged Cereals

A cool dry place in your cupboard is right for unopened cereal packages of all kinds. Once opened and tightly
reclosed, all types of cereal except whole grain cereals (and jars of wheat grain), should be refrigerated. Open
packages carefully, following label instructions so that they can be reclosed. Fold and close the inner wrapping as
well as the box in which ready to eat kind of cereal will store longer. To keep it fresher, transfer it to a jar or canister
with an airtight closure that helps defeat humidity.

Avoid keeping cereals in an open containers uncooked; or keeping ready to eat cereals longer than 3 months
in the kitchen cupboard. Uncooked whole grain cereals can be stored in the refrigerator up to 6 months after
opening. Cooked cereals, refrigerated and covered, will keep up to 4 days. To sum it up, the main aims of proper
storage and packaging of cereals are:

 To retain crispness as in ready to eat cereals;

 To avoid off-flavors absorbed from surrounding foreign odors;
 To prevent the entrance of rodents, insect infestation, and mold growth; and
 To avoid moisture absorption.