Utilization of Tropical Foods: Cereals

acid amylose baked batter boiled bran brewing bulgur cake Calcium called chapattis coarse composite flour consumption cooked corn couscous crops cultivated Degermed dehulled developed dough dried dry-milling eaten endosperm enjera fermented foods fermented rice fibre Figure finger millet flat bread flavour flour Flow chart Foxtail millet fraction gelatinization germ germination gluten glutinous rice grits husk identity and purity India JECFA JECFA specifications kenkey layer legumes lysine maize maize flour maize kernel maize meal malt millet flour milling mixed mixture moisture niacin nixtamal nutrients Nutritional aspects nutritive value paddy parboiled rice pearl millet percent polished rice porridge processing quinoa ragi removed Riboflavin rice flour seeds sieving small-grained cereals snack soaked sorghums and millets Source specifications for identity starch steamed sugar sun-dried Table texture Thiamine Traditional beer tropical foods utilization varieties vitamins West Africa wet-milling wheat wheat flour whole grain whole maize winnowed yeasts