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This book details the history and critical role of cereal grains in the establishment, development, and maintenance of civilizations and how these staples have contributed, and keep contributing, to the nutrition and well-being of humankind. The information herein is divided into 18 chapters that comprehensively cover the following topics.
History, domestication, and general food uses of cereal grains
Morphological, physical, and chemical characteristics of cereal grains
Principles involved in the preservation of stored grains
Description of industrial milling systems, and chemical composition and characteristics of dry-milled, wet-milled, and nixtamalized or lime-cooked products
Industrialization and utilization of cereal-based foods
Quality control of raw materials, intermediate, and end products
Role of cereals and their processed products in human and animal nutrition and health
Consequently, this book is of special interest for students interested in obtaining a wide and complete knowledge of the scientific principles related to domestication, morphology, production, storage, and physical and chemical characteristics of cereal grains, and how these properties relate to industrial processing and nutritional value. Dr. Serna-Saldivar’s book has a relevant place in the technical and scientific literature, and therefore is a valuable reference for students, researchers, food agrotechnologists, and other food specialists.
The cereals—wheat, rice, maize, oats, barley, sorghum/millets—are planted in most of the world’s arable land and constitute the major foods and source of carbohydrates and proteins that sustain the world population, especially the inhabitants of developing countries. There is a vital need to keep providing cereals for the increasing world population. The average human being will depend on these crops for many years to come. Cereal production will have to increase from the current production of 2.4 billion tons to more than 3.5 billion tons by year 2030. The challenge ahead of us is enormous, due to demographic changes, lack of economic resources, and the impact on natural resources of these times, especially in the developing world. Everyone has to keep contributing their best efforts to the welfare of the world population. Dr.
Serna-Saldivar has done a great service to the science and technology of cereals with the excellent compilation and clear presentation of this valuable and updated book