Utilization of Tropical Foods: Cereals

acid amylose baked batter black gram boiled bulgur Calcium called chapattis coarse composite flour consumed contains cooked corn countries couscous crops cultivated Degermed dehulled developed dough dried dry-milling eaten endosperm enjera fermented foods fermented rice fibre Figure finger millet flat bread flavour Flow chart Foxtail millet fraction gelatinization germ germination gluten glutinous rice grits ground husk India kenkey layer legumes lysine maize maize flour maize kernel malt micro-organisms millet flour mixed mixture niacin nixtamal nutrients Nutritional aspects nutritive value ogi preparation paddy parboiled rice particles pearl millet percent polished rice porridge processing quinoa ragi reduce removed Riboflavin rice flour rice oil roasted seeds semolina sieving small-grained cereals snack soaked solvent extraction sorghums and millets Source staple starch steamed sugar sun-dried sweetmeats Table texture Thiamine Traditional beer tropical utilization varieties vitamins West Africa wet-milling wheat wheat flour whole grains winnowed yeasts