Cereals are seeds of grasses cultivated. Cereals are the most important food sources for humans and become a staple food in most countries. In some countries, the cereals provide 70% or more of the total energy input. The cereals may be used in the form of grains, such as rice or be mashed into a flour, such as wheat flour.
The main cereal crops are:
- Wheat (Triticum sp especially vulgare and durum)
- Maize (Zea mays)
- Rice (Oryza sativa sp especially)
- Barley (Hordeum sativum and Hordeum vulgare)
- Oats (Avena sp)
- Rogge (Secale creale)
- Sorghum, "kaffir" corn or milo (Sorghum vulgare)
- Wheat (Triticum sp especially vulgare and durum)
- Maize (Zea mays)
- Rice (Oryza sativa sp especially)
- Barley (Hordeum sativum and Hordeum vulgare)
- Oats (Avena sp)
- Rogge (Secale creale)
- Sorghum, "kaffir" corn or milo (Sorghum vulgare)
The cereals were produced in Indonesia are rice, corn, and sorghum, and now began to be planted wheat. Triticale is a new type of man-made cereal result of a cross of wheat and rye. Of the various types of cereals are the most widely used as human food is rice, corn, and wheat. In addition to the high carbohydrate content, cereals also contain protein. Cereals are the most important energy source for the people of Indonesia, namely respectively 50% and 58%. According to Jansen and Have, all the cereals deficient in lysine. Instead nuts are a source of lysine so that when mixed can cover the lack of lysine in cereals.
In general, cereals are not damaged when cooked in water. However, if the cooking temperature (processing) is very high and a long cooking time, the loss of lysine and thiamine damage can occur. Loss of nutrients in the cooking process is influenced by temperature and time. In some products are be burned, pH also is factors that cause loss of nutrients, such as thiamine relatively stable at a pH below 7 (acid) will be damaged at high pH (alkaline).
The main components in cereals are carbohydrates (80% of dry weight), protein (15% of dry weight), fat (5% of the dry weight), fat (5% of the dry weight) and water. Cereals also contains several vitamins and minerals. During storage, the cereals may be damaged by a variety of reasons. Damage to these cereals can be slowed by settings of moisture content and temperature (oxygen-free storage conditions also helped).
The cereals were produced in Indonesia are rice, corn, and sorghum, and now began to be planted wheat. Triticale is a new type of man-made cereal result of a cross of wheat and rye. Of the various types of cereals are the most widely used as human food is rice, corn, and wheat. In addition to the high carbohydrate content, cereals also contain protein. Cereals are the most important energy source for the people of Indonesia, namely respectively 50% and 58%. According to Jansen and Have, all the cereals deficient in lysine. Instead nuts are a source of lysine so that when mixed can cover the lack of lysine in cereals.
In general, cereals are not damaged when cooked in water. However, if the cooking temperature (processing) is very high and a long cooking time, the loss of lysine and thiamine damage can occur. Loss of nutrients in the cooking process is influenced by temperature and time. In some products are be burned, pH also is factors that cause loss of nutrients, such as thiamine relatively stable at a pH below 7 (acid) will be damaged at high pH (alkaline).
The main components in cereals are carbohydrates (80% of dry weight), protein (15% of dry weight), fat (5% of the dry weight), fat (5% of the dry weight) and water. Cereals also contains several vitamins and minerals. During storage, the cereals may be damaged by a variety of reasons. Damage to these cereals can be slowed by settings of moisture content and temperature (oxygen-free storage conditions also helped).
The cereals were produced in Indonesia are rice, corn, and sorghum, and now began to be planted wheat. Triticale is a new type of man-made cereal result of a cross of wheat and rye. Of the various types of cereals are the most widely used as human food is rice, corn, and wheat. In addition to the high carbohydrate content, cereals also contain protein. Cereals are the most important energy source for the people of Indonesia, namely respectively 50% and 58%. According to Jansen and Have, all the cereals deficient in lysine. Instead nuts are a source of lysine so that when mixed can cover the lack of lysine in cereals.
In general, cereals are not damaged when cooked in water. However, if the cooking temperature (processing) is very high and a long cooking time, the loss of lysine and thiamine damage can occur. Loss of nutrients in the cooking process is influenced by temperature and time. In some products are be burned, pH also is factors that cause loss of nutrients, such as thiamine relatively stable at a pH below 7 (acid) will be damaged at high pH (alkaline).
The main components in cereals are carbohydrates (80% of dry weight), protein (15% of dry weight), fat (5% of the dry weight), fat (5% of the dry weight) and water. Cereals also contains several vitamins and minerals. During storage, the cereals may be damaged by a variety of reasons. Damage to these cereals can be slowed by settings of moisture content and temperature (oxygen-free storage conditions also helped).
In grains, the water content is an important component because:
- Weight of grains in terms of transportation and storage.
- Prices because seeds are often sold based of weight.
- As a result of the properties of storage.