Discuss the procedure of strong foodgrains
Answers
The food grains obtained by harvesting the crops are dried in the sunshine before storing to reduce their moisture content.It is necessary to prevent them from spoilage.
The higher moisture content in food grains promotes the growth of fungus and moulds on the stored grains which damages them.
The farmers store the dried food grains at home in metal bins (metal drums) and jute bags(gunny bags).Dried neem leaves are used for storing food grains at home.
Please give me 5 star....
This is your answer :::::
Learn more about Grain Processing
Introduction
Brijesh K. Tiwari, ... Brian McKenna, in Pulse Foods, 2011
1.2 Pulse processing and utilization
Grain processing, including cereal and pulse processing, is one of the oldest and most important of all food technologies and forms a large and important part of the food production chain. Grain pulses are grown widely throughout the world and their dietary and economic importance is globally appreciated and recognized. Today, the grain processing industry is as diverse as its range of products. Practically every meal produced contains grains in some form, while the range of non-food applications is increasing daily, all of which presents enormous processing challenges to food manufacturers.
Pulses undergo several primary and secondary processes such as dehulling, puffing, grinding and splitting prior to their consumption. The primary processing methods vary from country to country. Unlike cereals, processing of pulses also varies with cultivar. The oldest and most common home-scale technique for hulling grain legumes is to pound them in a mortar with a pestle, either after spreading the grains in the sun for a few hours, or after mixing them with a little water. The hull is then winnowed off to produce clean cotyledons. The traditional stone chakki design was used as a template for the attrition-type mills as commercial-scale dehulling and splitting of pulses emerged. Methods followed in the home, village industry or in commercial mills are usually similar in principle, but differ in the use of techniques for better yield, operational efficiency and large-scale application.
Novel food processing techniques have been introduced to improve microbial safety and nutritional quality, to improve or modify physicochemical properties, and to increase production and process efficiency. Among various emerging technologies, radiofrequency, microwave, irradiation and high-pressure processing have found potential application for storage and processing of pulses. The introduction of novel technologies has improved the processing and utilization of pulses in certain countries. Research studies show some promising results but industrial application of these novel processing techniques is likely to take some time due to several reasons, including the cost of the equipment, which remains the main challenge to overcome before food processors adopt the technology. Other processing challenges that are associated with the processing and utilization of pulses include:
1.
Low profitability of pulse production
2.
Post-harvest losses primarily during storage
3.
Inadequate supply of high-quality and reasonably priced raw materials
4.
Lack of sustainable and efficient processing and packaging technologies
5.
Lack of internationally recognized quality standards and common nomenclature.
Interest in the utilization of whole pulses, and their milled constituents in food formulations, is growing in many developed countries. The processing of pulses into ingredients such as flours and fractions (e.g. protein, starch and fiber) and utilizing them in food products is virtually non-existent in Western-style food products, apart from a few specialty or niche markets, and only exists in a limited way in a few other countries. However, more recently, pulse flour and fractions have been used successfully as ingredients in the formulation of several meat products to improve functionality. Extrusion cooking has attracted the attention of researchers and food manufacturers to produce a variety of specialty foods from pulse flour including pasta products, ready-to-eat breakfast cereals, baby foods, snack foods, texturized vegetable protein, pet foods, dried soups and dry beverage mixes. Extrusion cooking not only improves digestibility but also improves bioavailability of nutrients compared to conventional cooking.
Thank you.......