Cereal plant - introduction , definition, history , characteristics , importance , 8 cereal plant , conclusion , references , structure.

1. Cereal plant
By
Sneha sahu
Sant gahira guru University ambikapur chhattisgarh

2. Contant
• Introduction
• History
• Definition
• character
• structure
• chemical composition
• Importance
• list of cereal plant .
• Conclusion
• Reference
1

3. Introduction
• Agricultural grasses grown for their edible seeds are called
cereals. Three cereals - rice, wheat, and maize (corn)- provide
more than half of all calories eaten by humans.Of all crops, 70% are
grasses.Cereals constitute the major source of carbohydrates for
humans and perhaps the major source of protein, and include rice in
southern and eastern Asia, maize in Central and South America, and
wheat and barley in Europe, northern Asia and the Americas.
• Grasses are, in human terms, perhaps the most economically
important plant family. Grasses' economic importance stems from
several areas, including food production, industry, and lawns.

4. History
The first cereal grain were domes
ticated About 12,000 years ago by
ancient farming communities in the
fertile Crescent regien emmer
wheat , eirkorn wheat and barley
were three of the so – called
Neolithic founder crops in the
development of agriculture.

5. Definition
• cereal is any tree grass cultivetef for the edible
comment of it’s grains composed of endosperm
germ and bran.
• A grass such as wheat , otes or corns the sherchy
grain of which are used as food.

6. Character
• Although there are various cereals, all have a number of common
characteristics.
• They are herbaceous plants with round hollow stems and narrow
leaves embracing it. Flowers on inflorescences (spikes, panicles or
clusters) Each stem has several flowers together in spicules.
Cereal flowers usually have three stamens and a single ovary with
two feathery stigmas.
• They lack petals and, instead, the stamens or stigmas are
surrounded by two pairs of opposing parts placed one above the
other. called bracts - glumella glumella higher or lower or palea
and lemma.
• They have dry fruits, caryopsis type, indehiscent, that is to say,
they do not open when ripe.

7. Structure
Cereal grains fruit of plants belonging to the grass family (Gramineae).
Botanically, cereal grains are a dry fruit called a caryopsis. The caryopsis fruit has a thin,
dry wall which is fused together with the seed coat. Kernel structure is important with
respect minimizing damage during harvest, drying, handling, storage, milling, and
germination nutritional value.
important structural features that the cereal grains have in common. All of the cereal
grains are plant seeds and contain three distinct anatomical portions large centrally
located starch endosperm, which also is rich in protein, protective outer layers such as
hull and bran, and an embryo or germ. The seed portion of cereals consists of rous
components which include three parts:
a seed coat or testa (bran), storage organ or nutritive reserve for the seed (endosperm),
and a miniature plant or germ. The fruit tissue consists of a layer of epidermis and several
thin inner layers a few cells thick. The aleurone layer which is just below the seed coat, is
only a few cells thick, but is rich in oil, minerals, protein and vitamins. Starch and protein
are located in the endosperm which represents the bulk of the grain and is sometimes the
only part of the cereal consumed. Starch is arranged in the form of sub-cellular structures
called granules that are embedded in a matrix of protein. The grain and There in
enhancing few are a a nu basically developing endosperm contains

8. Conti…..
phase as grain matures. There is generally a
gradient of more protein and less starch per
cell from the outer to the inner region of the
endosperm. The diameter, shape, size
distribution and other characteristics of starch
granules with different cereals. Starch vary
granules range in size from 3-8 m in rice; 2-30
m in corn, and 2-55 m in wheat. Reserve
proteins in the endosperm are in the form of
smaller protein bodiese that range in size from
2-6 m that become disordered and adhere to
the starch granules in the mature grain of
species like wheat.

9. Conti…

10. Chemical composition
Cereals are of plant origin which yield edible grains which are consumed
directly or in modified form as major part of diet and also feed to livestock.
Rice and wheat are most important cereals forming part of human food. The
major constituents of the principal cereals are listed in Table 1.1. Cereal
grains consist of about two third carbohydrates, mainly digestible grains are
also an important source of several other nutrients such as protein, calcium,
iron, vitamin B complex and dietary fiber. Cereal grains contain 10-14%
moisture, 58-72% carbohydrate, 8-13% protein, 2-5% fat and 2-11%
indigestible fiber. They also provide about 300-350 kcal/100 g of grains.
Cereals are deficient in vitamins A, D, B12 and C. in form of sugars and
starches.

11. Table 1.1 Proximate compositions of cereal
grains

12. Importance
• 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.
• As consumption of meat, fish and dairy products
continues to expand in the developing world, demand for
cereals for food and feed must rise, increasing the pressure
to optimize cereal production. In addition to supplying
starch and protein, the cereals serve as a rich source of
dietary fiber and nutrients.

13. Conti…..
•The are pleasant to eat & have no dominant or unpleasant flavor.
They are best energy food.
•Itt could be easily be prepared into wide variety of products- flour
,biscuits, pasta, noodles & breakfast cereals.
•They are inexpensive as compared with foods of animal origin
Ripened grains could be easily preserved & transported.

14. List of cereal plant
1. Wheat
Triticum- more than 10-20 species
distributed through Eastern
Mediterranean to Iran.
Temperate crop Complex ancestry
and were first domesticated in the
Near east some time before 7000BC.
Evolution through polyploidy
- Diploid – T.monococcum(einkorn) –
Tetraploid
– T.dicoccon (emmer) – Hexaploid
– T.aestivum (common bread wheat
T.durum (durum, flint, hard or
macaroni)
• Most important are bread and
durum wheat Prehistoric cultivars
are being revived Emmer and
einkorn
– high amylose and not suitable for
leavened bread Two main proteins
- glutenin and gliadin which makes
the dough elastic when mixed with
water.

15. Conti…..
• 82-94% of the grain is endosperm
Starch 90% and proteins 6-9%
6% - embryo rich in proteins and yield
fatty oil.
• Chief proteins are glutelins and
gliadins which contain all essential
amino acids except lysine and
threonine.
• Whole wheat – bran (pericarp and
integumants) 11-15% proteins, vitB
and minerals
Dough mixed with water and yeast.
• Forms gluten complex produces
loaves
• Yeast carry out fermentation and
produces CO2 and dough rises.
• Baking sets the dough by - drying
the starch | - denaturing proteins
and | - Killing the yeast

16. Conti.…
•Two major events impacted
wheat production - Growing rust
(Puccinia garminis) resistant
varieties and - Modern industrial
flour mills.
• Flours - Whole or graham flour:
100% grain,
nothing added or removed Brown
flour:
85% grain White flour: 75-78%
grain with bran and germ
removed.
White flour has longer shelf life
than brown due to oils

17. 2. Rice
• Oryza – 20 species distributed in
tropical and subtropical areas,
growing in humid forests and open
swamps Oryza sativa; O.glaberima;
and O.barthii Irrigation began in
china; 9000 – 12000 years Second most
important crop in terms of global
population
• . Usually associated with low income
and poverty but considered a symbol
of fertility
• 1.7 billion people use it
Needs hot, moist climate and
large quantities of water to grow
well Two types
- Upland rice – no need of
standing water
- Paddy rice – grows in standing
water Unhusked grain – known as
paddy

18. Conti……
While cooking gelatinzes and cell wall ruptures.
Two o three races
- indica type - long-grain; dry and separate -
Japonica or sativa – short grain soft and
slightly gleuy
- Javanica – indochina; equatorial plane, gleuy
Gelatinous temperature and amylose content.
High amylose dry and flaky Low - Twolose -
sticky and moist Mainly contains starch, 12%
proteins
Twoutelins, albumins, prolines Lack lysine and
theornine Removing bran and germ removes
thiamine beriberi

19. 3. Maize
• Zea mays Domesticated in Central
America; only cereal used as
vegetable; largest cereal Ancestor –
mexican teosinte - Flowers
unisexual
• 70% endosperm and 11% embryo
• 11% protein in the aleuron layer -
Germ yields glutelin while aleuron
layer has zein
- Zein – rich in leucine but lack lysine
and tryptophan - Excess leucine
prevent conversion of tryptophan to
niacin - pellagra
Maize has hard vitreous and soft floury endosperm Types
- Flint – mostly hard endosperm – round when dry
- Dent -high floury center – shrinks when dry - Soft –
mostly soft endosperm - waxy corn

20. 4. Barley
• Hordeum vulgare
• A temperate plant;
domesticated plant
• A major animal feed and
brewing Has low gluten and
cannot be leavened Has beta
glucan – lower blood cholesterol
- Reduces colon cancer

21. 5. Oats
Avena sativa Has elongated
caryopsis - Two aleurone
layers - 12-13% proteins; 4-
5% oils; 66-77% CHO and 12-
15% crude fiber (reduce
blood sugar by reducing
absorption)
• Oats used more for
medicinal value –
• Has all essential amino
acids They are heat
processed to denature
enzyme

22. 6. Rye
Secale cereale • Feed
cereal
• Alcoholic drinks
Infections – ergot - Has
pentosans not starch –
does not disintegrates
and gelatinization – soft
crumbs
• Usually mixed with
wheat flour

23. 7. Millet
• General term
for several small
seeded grain Pearl
millets:
Pennisetum
glaucum
• Most drought
resistant High
proteins and ash
content

24. 8. Sorghum
Sorghum bicolor –
tropical Africa.
Major food in India,
and Africa where
leavened bread is not
important Very
versatile crop Black
and brown sorghum
has polyphenol such as
condensed

25. Conclusion
• From the various tables presented in the paper, it is obvious that
a decade of research on dryland agriculture has made available
the technology to produce enough nutrition, through plant
sources, for five members of a marginal/small farmer's family.
This technology is, essentially, based on proven
intercrop/double-crop systems suitable to different agro-climatic
regions. Of course, inputs such as improved varieties, judicious
fertilizer use and timely plant protection measures, including
weed control, are essential to optimize the yield levels in a
normal season.

26. Reference
• "IDRC - International Development Research Centre". Archived from the original on 9 June 2016.
• ^ Mundell, E.J. (9 July 2019). "More Americans Are Eating Whole Grains, But Intake Still Too
Low". HealthDay. Retrieved 31 May 2021.
• ^ Spaeth, Barbette Stanley (1996). The Roman goddess Ceres (1st ed.). University of Texas
Press. ISBN 0292776934.
• ^ DK Jordan (24 November 2012). "Living the Revolution". The Neolithic. University of California – San
Diego. Archived from the original on 29 October 2013. Retrieved 22 April2013.
• ^ "The Development of Agriculture". National Geographic. Archived from the original on 14 April 2016.
Retrieved 22 April 2013.
• ^ Hancock, James F. (2012). Plant evolution and the origin of crop species (3rd ed.). CABI.
p. 119. ISBN 978-1-84593-801-7.
• ^ UN Industrial Development Organization, International Fertilizer Development Center(1998). The
Fertilizer Manual (3rd ed.). Springer. p. 46. ISBN 978-0-7923-5032-3.
• ^ Serna-Saldivar, Sergio (2010). Cereal Grains: Properties, Processing, and Nutritional Attributes.
p. 535. ISBN 978-1-4398-8209-2. Retrieved 22 June 2015