Cereal origin

Native starch granules exhibit three main types of X-ray diffractogram. The A type is characteristic of most starches of cereal origin the B t5q)e of potato (Figure 8.3), other root and tuber starches, and amylomaize starches and retrograded starch the C type of smooth pea and various bean starches. 

Determination of the Nitrogen.—This-)is determined as in flour see p. 65). The presence of gluten is detected " by the abundant and persistent froth formed when 1 gram of the starch is boiled andjshaken with i8q c.c. of water the cereal origin of the starch is thus shown. 

In response to nutritional recommendations for increased amounts of dietary fibre, particularly of cereal origin, the consumption of wheat wholemeal and bran-enriched products has increased dramatically in many countries. However, wheat milling products containing bran and germ are unstable and deteriorate on storage, giving inferior baking performance and undesirable off-flavours. 

Another centre of crop domestication was sub-Saharan Africa but evidence is scarce. Diamond (2002) recognises three centres of plant domestication tropical West Africa, the Sahel and Ethiopia. Tef, a cereal, derives from the latter while pearl millet and sorghum, also a cereal, originated in... 

Biotin can be synthesized by the human colon flora. The question to which extent this production contributes to covering the host-organism s requirements is, however, subject to discussion. In most foods of animal origin as well as in cereals, biotin prevails in the protein (= enzyme)-bound form as e-N-biotinyl-L-lysine (= biocytin). Brewer s yeast, liver, soya beans, and peanuts number among the biotin rich foods [1]. 

Most foods of animal origin contain nicotinamide in the coenzyme form (high bioavialability). Liver and meat are particularly rich in highly bioavailable niacin. Most of the niacin in plants, however, occurs as nicotinic acid in overall lower concentrations and with a lower bioavailability. The major portion of niacin in cereals is found in the outer layer and its bioavailability is as low as 30% because it is bound to protein (niacytin). If the diet contains a surplus of L-tryptophan (Ttp), e.g., more than is necessary for protein synthesis, the liver can synthesize NAD from Trp. Niacin requirements are therefore declared as niacin equivalents (1 NE = 1 mg niacin = 60 mg Trp). 

Milk, milk products, and foods of animal origin contain high amounts of (free) riboflavin with good bioavailability. In foods of plant origin, the majority of riboflavin is protein-bound and therefore less bioavail-able. Cereal germs and bran are plant sources rich in riboflavin [1]. 

For n = 15 cereal samples from barley, maize, rye, triticale, and wheat, the nitrogen contents, y, have been determined by the Kjeldahl method values are between 0.92 and 2.15 mass% of dry sample. From the same samples near infrared (NIR) reflectance spectra have been measured in the range 1100 to 2298 nm in 2nm intervals each spectrum consists of 600 data points. NIR spectroscopy can be performed much easier and faster than wet-chemistry analyses therefore, a mathematical model that relates NIR data to the nitrogen content may be useful. Instead of the original absorbance data, the first derivative data have been used to derive a regression equation of the form... 

Biofuels such as bioethanol and biodiesel originate from cereal crops such as plant oils, and sugar beets. Today the production cost of bioethanol cereal crops is still too high, which is the major reason why bioethanol has not made its breakthrough as a fuel source yet. When producing bioethanol from maize or sugar cane the raw material constitutes about 40-70% of the production cost. 

Accurate, precise, sensitive, and rapid analytical determinations are as essential in food science and technology as in chemistry, biochemistry, and other physical and biological sciences. In many cases, the same methodologies are used. How does one, especially a young scientist, select the best methods to use A review of original publications in a given field indicates that some methods are cited repeatedly by many noted researchers and analysts, but with some modifications adapting them to the specific material analyzed. Official analytical methods have been adopted by some professional societies, such as the Official Methods of Analysis (Association of Official Analytical Chemists), Official Methods and Recommendation Practices (American Oil Chemists Society), and Official Methods of Analysis (American Association of Cereal Chemists). 

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