Cereals

By: Micaiah Liburd

What Are Cereals

A Grain used for food such as: wheat, oats, or Corn
Cereals are the seeds of cultivated grasses, which originally

grew wild. About 10,000 years ago, ancient man continually

moved about in tribes, searching for food, hunting animals,
fishing, and gathering fruits. When it was discovered that
certain types of grasses could be cultivated and used for
food, tribes gradually settled in one area and concentrated
on growing cereals and rearing animals to provide their
food.
Cereals are the most important single food in nearly every

country of the world. Even when a country becomes

wealthy and eats more animals foods, cereals are still eaten
in large amounts. In most countries, are staple foods for the
majority of the population, because they are relatively easy
to grow and are cheap in comparison to meat.

Types Of Cereals
Wheat is a main cereal food in many countries. Wheat grains are divided into

different layers. Each has a different function in the plant and contains different
amounts and types of nutrients.
Oats were at one time the staple cereal food of Scotland and very well in the

cold climate. Their consumption has fallen however, due to the introduction of
breakfast cereals. These have largely replaced porridge, which is made from
oats. Oats are usually rolled rather than crushed, and are partially cooked during
the process. Coarse, medium, and fine grades are sold. They can be treated to
make them quick to cook, and mainly in the preparation of breakfast cereals
such as muesli and porridge, and in baking cakes and biscuits. Oats have a
relatively high fat, protein, and fibre content compared to other cereals.
Rye is grown mainly in the north and east of Europe, because it is resistant to

cold. It is made into rye bread, which is very dark brown in colour, and also into
crispbreads, which are traditionally produced in Scandinavian countries. Rye
crops are prone to attack by a mould called ergot, which if eaten is toxic to the
body and cause ergotism, one of the symptoms of which is a burning sensation
in the feet.
Barley is widely grown and is hardly cereal plant. At one time it was eaten in

quite large amounts, but now it is mainly used as cattle food and in the brewing
and whisky industries. It is sold as pearl barley, which is the grain with the husk
removed, and is still used to thicken soups and stew.

Nutritive Value of Cereals

1. The Bran refers to the thin outer layer of the seed. This is also known

as the pericarp or the protective layer and is high in cellulose and

minerals, especially iron, calcium and phosphorus. Scientists tell us
that the outer coat is made up of three layers, namely the epidermis,
the epicarp and the endocarp. This outer layer coat also contains
some protein. The layer that marks the end of the bran and the outer
portion of the endosperm is called aleurone layer and it contains the
valuable B vitamins.
2. The Endosperm is the largest part of the seed and is mainly starch

with some protein. After milling of the cereal grain, this is the portion
that remains. It is used in refined white flours.
3. The Germ or embryo is the part of the seed that produces new

growth. It is only about 2% of the whole kernel and contains protein,

several of the B vitamins and in particular thiamin. Fat and fat
soluble vitamin E, minerals (especially iron) and a little sugar are also
present. This is the richest part of the grain but it is responsible for
the spoilage of the cereal in most cases. The embryo is attached to
the grain by a structure called scutellum. The scutellum contains a
large amount of thiamin.

Cereal Products
Breakfast cereals have become very popular, and are

an easy-to-prepare food for breakfast. They are made

from various cereals, including wheat, rice, maize and
bran from wheat by roasting and baking. They may be
shredded, rolled, puffed or flaked, and mixed with a
number of ingredients such as dried fruit, honey, sugar
or coconut. Breakfast cereals are often fortified with
vitamins and minerals to increase their food value.
Several popular breakfast cereals have sugar added

during processing, or are coated with a sugar layer.

They therefore have a higher energy value which
should be taken into account.

Apple Jacks
Chex

Porridge

Honey Nut
Cheerios

Cocoa Puffs

Storage Of Cereals
Cereals should be stored in cool, dry

conditions, to prevent them from

becoming mouldy. Wholegrain cereals
keep for a shorter time than refined
cereals because of the fat content of the
germ. Cereals are prone to attack by
insects and should be regularly inspected
if stored for long periods of time.