Grains and Storage Technology

At the end of this course, the students should be able to: 1. identify the major grains and state their processing principles and utilisation; 2. discuss the importance of grains in daily diet; 3. describe the nutritional value of different grains; 4. state the milling processes and develop practical skills in determining the composition of grains; 5. elaborate the complete flour making process and use of cereals in different product manufacturing; 6. explain storage needs of grains, microflora and contaminants; and 7. manage stored grains.

Technology and chemistry of the principal grains. Conventional milling processes, use of products and by-products. Baking. Protein-enriched cereal products. Nutritional considerations. Product development. Physical properties of grains. Moisture – its significance and behavior in stored grains. Moisture Sorption Isotherms in stored grains. Changes that occur in stored grains (respiration, biochemical, functional and nutritive changes). Development of storage techniques (traditional and modern storage). Whole Grain Storage (general considerations, kinds of storage facilities – on the ground, underground, bagged, bins and silos). Structural requirements for storage bins and silos. Handling and maintenance of storage structures. Microflora in stored grains and control. Mycotoxins in stored grains and control. Insects in stored grains and control. Rodents in stored grains and control. Integrated management practices in stored grains. Design considerations of storage structures.