On completion of this subject the student should be able to:
1. Outline and differentiate the milling practices that are used in the processing and preservation of cereal and legume grains;
2. Examine the complementary nature of cereals and legume grains;
3. Understand and comprehend the technology of baking and composite flour;
4. Remember the various uses of cereal and legume flours and by-products of milling.
World production of cereals; Grain morphology and components; Cereal quality and nutritional importance; Milling of wheat, maize, rice and other cereal crops; Flour types, testing and suitability for different purposes; Protein-enriched cereal products; Use of non-wheat flours in bread and baked goods; Other uses of cereals; Legumes: availability, quality and nutritional importance; Legume processing; Legume-cereal blends; Peanut butter, soybean, cowpea.
Ayman, A. E., Trends in vital food and control engineering, InTech Open Access Books, 2012.
Ihekoronye, A. I., Ngoddy, P. O., Integrated food science and technology for the tropics, Macmillan, London, UK, 1985.
Salunke, D. K., Chanvan, J. K., Kadam, S. S., Postharvest biotechnology of cereals, CRC Press, Boca Raton, USA, 1985.
Continuous assessment 40%
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