BFT051 Cereals, Pulses & Oilseed Products Syllabus — AKTU 2024-25

Syllabus

5 units · 43 lecture hours

Unit1

8 hrs

Composition, Structure and Processing characteristic of Cereal grains, Legumes and oilseeds. Post harvest, Post processing practices for their safe storage.
Parboiling and Milling of paddy, Quality characteristics, Curing and aging of rice, Processed rice products.

Unit2

8 hrs

Wheat and its quality characteristics. International and Domestic processes adopted for milling Wheat into flour and semolina, Turbo grinding of Wheat and air classification: Objectives and Processes adopted along with equipment involved.
Flour grades and their suitability for baking purposes, Assessment of flour quality and characteristics Milling of Durum wheat, Macaroni products

Unit3

8 hrs

Principles and Technologies involved in Dry and Wet milling of corn
Starches and their conversion products, Cornflakes Manufacture Malting of barley: Objectives and processes adopted

Unit4

7 hrs

Unit5

12 hrs

Processing of oil seeds for direct use and consumption, Oil and protein products.
Processing of extracted oil. Refining, Hydrogenation, Interestrification. Peanut butter, Introduction to Margarine and Spread.
Processing of deoiled cake into protein concentrates and isolates, Textured protein, Functional protein preparations.

Course Objectives3 points

To provide basic knowledge of storage, losses, nutritional value, milling and processing of cereal grains, pulses & oilseeds.
To provide knowledge of Milling processes and equipments involved
To provide knowledge of Quality Aspects of milled products

Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

CO1Understand the postharvest losses, storage and nutritional value of grains.
CO2Understand the characterizion of grains, pulses and oilseeds on the basis of milling characteristics.
CO3Understand milling and subsequent processing of milled products for value addition.
CO4Understand the quality aspects of milled products and the relevant parameters and their estimation.
CO5Understand the processing technologies adopted for oilseeds and edible oil extraction
CO6Understand the development of value added and tailor made products from plant sources. Bloom’ s Level POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

Year of Publication / Reprint
Chakravarti A.: Postharvest Technology of Cereals, Pulses and Oilseeds, Oxford and IBH, New Delhi 2019
Y.Pomeranz: Cereals and Cereal Products, Wiley online library https://doi.org/10.1002/14356007.a06_093 2000
S. A. Matz: Chemistry and Technology of Cereals as Food and Feed, CBS Publishers & Distributors 2018
S. A. Matz. : Cereal Technology. , Ed. AVI Publishing Co., Westport

This subject is on page 10, 11 of the original AKTU PDF.