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Title: Grain-Quality attributes for cereals other than wheat

item Morris, Craig

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/27/2014
Publication Date: 2/18/2016
Citation: Morris, C.F. 2016. Grain-Quality attributes for cereals other than wheat. In: Wrigley, C., Corke, H., Seetharaman, K., Faubion, J., editors. Encyclopedia of Food Grains. 2nd edition. Oxford, England:Academic Press. p. 257-261.

Interpretive Summary: The success of cereals as food and feed crops stems from the ability to store easily the grain produced from them for a long period of time. This article covers the analysis of quality of the major cereal crops other than wheat, such as rice, maize, barley (malt and feed), sorghum, millets, oats, rye, and triticale. Quality may be defined as “the degree or grade of excellence.” Quality may also be thought of as suitability. Consequently, to understand the analysis of cereal quality, one must appreciate the array of end uses of the various cereals.

Technical Abstract: Cereals are grass species that are the primary source of food for humankind and important source of animal feed. Energy in the form of starch is their leading contribution but they are also important sources of protein, lipid, vitamins and minerals. Cereal grains are all processed to varying degrees. As such, “quality” is a subjective assessment of suitability for a given process, food or use. The major cereals are maize, wheat, rice, barley, sorghum, millets, oat, rye and triticale. Quality variation derives from compositional and physical attributes of grains.