seeds that are used as cereals
Answers
Answer:
Cereals are the edible seeds or grains of the grass family, Gramineae. A number of cereals are
grown in different countries, including rye, oats, barley, maize, triticale, millet and sorghum.
On a worldwide basis, wheat and rice are the most important crops, accounting for over 50%
of the world’s cereal production. All of the cereals share some structural similarities and
consist of an embryo (or germ), which contains the genetic material for a new plant, and an
endosperm, which is packed with starch grains.
After harvest, correct storage of the grain is important to prevent mould spoilage, pest
infestation and grain germination. If dry grains are held for only a few months, minimum
nutritional changes will take place, but if the grains are held with a higher amount of moisture,
the grain quality can deteriorate because of starch degradation by grain and microbial
amylases (enzymes). Milling is the main process associated with cereals, although a range of
other techniques is also used to produce a variety of products. Slightly different milling
processes are used for the various grains, but the process can generally be described as
grinding, sifting, separation and regrinding. The final nutrient content of a cereal after milling
will depend on the extent to which the outer bran and aleurone layers are removed, as this is
where the fibre, vitamins and minerals tend to be concentrated. There is potential for
contamination of cereals and cereal products by pests, mycotoxins, rusts and smuts. Recently,
acrylamide (described as a probable carcinogen) has been found in starchy baked foods. No
link between acrylamide levels in food and cancer risk has been established and based on the
evidence to date, the UK Food Standards Agency has advised the public not to change their
diet or cooking methods (Kelly, 2003). However, the EU’s Scientific Committee on Food has
endorsed recommendations made by FAO/WHO which include researching the possibility of
reducing levels of acrylamide in food by changes in formulation and processing.
Cereals have a long history of use by humans. Cereals are staple foods, and are important
sources of nutrients in both developed and developing countries. Cereals and cereal products
are an important source of energy, carbohydrate, protein and fibre, as well as containing a
range of micronutrients such as vitamin E, some of the B vitamins, magnesium and zinc. In
the UK, because of the mandatory fortification of some cereal products (e.g. white flour and
therefore white bread) and the voluntary fortification of others (e.g. breakfast cereals), cereals
also contribute significant amounts of calcium and iron. Cereals and cereal products may also
contain a range of bioactive substances and there is growing interest in the potential health
benefits these substances may provide. Further research is required in this area, including
identification of other substances within cereals and their bioavailability.
There is evidence to suggest that regular consumption of cereals, specifically wholegrains,
may have a role in the prevention of chronic diseases such as coronary heart disease, diabetes
and colorectal cancer. The exact mechanisms by which cereals convey beneficial effects on
health are not clear. It is likely that a number of factors may be involved, e.g. their
micronutrient content, their fibre content and/or their glycaemic index. As there may be a
number of positive health effects associated with eating wholegrain cereals, encouraging their
consumption seems a prudent public health approach. To increase consumption of wholegrain
foods, it may be useful to have a quantitative recommendation. Additionally, a wider range of
wholegrain foods that are quick and easy to prepare would help people increase their
consumption of these foods. As cereal products currently contribute a considerable proportion
of the sodium intake of the UK population, manufacturers need to continue to reduce the
sodium content of foods such as breakfast cereals and breads where possible.
Answer:
Explanation:
Cereals are the edible seeds or grains of the grass family, Gramineae. A number of cereals are grown in different countries, including rye, oats, barley, maize, triticale, millet and sorghum. On a worldwide basis, wheat and rice are the most important crops, accounting for over 50% of the world's cereal production