Dry Cereal

Dry Cereal

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eating dry cereal bad?

im on a diet. i like to eat dry cereal is that bad. but i exercise dor 2 hours will i lose any weight.

No, it's not bad, but if you're looking to loose weight but still keep the calcium but not the fattiness of milk, drink Soy Milk.

I know it sounds awful, but really, it's better for you, I HATE skim milk.

Dry cereal isn't bad, but if you are just trying to avoid milk, make sure you get a cereal that has calcium and vitamins in it so you don't get sick.

Cereals Processing Technology

Introduction

Cereal a seed plant species, often called the grass family, including the graminae. Cereal derived from the word "Ceres" by the Romans as a god as seeds, approximately 500 BC. From the origin the word is then changed in Latin to "Cerialia", then in Indonesia called serelia. Cereal been known to use as a source of food, including Thailand, India, Malaysia and Indonesia. As a source of food containing carbohydrates cereal higher than any other constituent substances. Cereal an important source in Indonesia, among others, namely rice, corn, jali or sorghum, millet, wheat; was known abroad kind of wheat, including a barley, oats, rye and others. In table 1, listed several groups that often cereal as a source of food.

Table 1. Group of Cereal

Indonesian Name
Latin Name
English Name
Padi

Jagung

Cantel/sorgum

Jali

Jawawut

Gandum

Avena

Barley

Oryza sativa

Zea mays

Sorghum vulgare

Coix lacrima jobi

Panicum viride

Triticum sp.

Avena sativa

Hordeum sativum

Rice

Corn

Sorghum (broom corn)

Job's tear

Press millet

Wheat

Oat

Barley

Wheat not only consist of one kind only, but some kinds of, among others hordeum vulgare, secale cereals; as well as species such as Panicum millet sp, eleusin sp. Setaria sp, sp pennisetum, fagopyrum esculenta and several others.

As food, has a number of cereal calories per 100 grams of about 300 calories, the amount of calories, carbohydrates as well other than from the fat and protein, although in relatively cereal not so great. Cereal than as food, some by-product materials used in industrial or other interests.

Almost all cereal seed is a source of carbohydrates that are food sources that are widely used in several countries, especially the tropics.

Rice Processing

Below is given the order or stages of processing flow diagram of a rice paddy and rice processing half mature (parboiled rice).

Harvesting

Harvesting is the collection of grain is good to do in the fields or tegal when the rice has cooked enough. Harvesting or often called polling done by crabs ( "ani-ani" Javanese language), sometimes crescent, or if more extensive area with reaper. A grain criteria cook has yellowing indicated by most of the panicle (80%) or calculated according to age of rice in general. The situation is estimated to have cooked rice moisture content of about 25-27%.

Efforts should be made in the harvesting of grain is not much missing, it is necessary to be careful and limit some may lose. Please note a loss of agricultural output in Indonesia is still quite large, estimated at more than 20 – 25%, a loss of them in the harvest (1-3%), treatment (2-7%), manufacturing (2-6%) and drying (1-5%). When the right to harvest once noted this would affect further process of milling. Harvesting will result in slower acquisition of young grain and a result of low mill produced many chalky grains (Chalky grains). Another result of the slow crop emergence of many broken grains (broken rice), because it is considered a slow harvesting rice for too long because the sun so that the grains become hard and easily cracked.

In harvesting the grain, the grain with malainya will participate in it. Please note that the rice stalks (malai) is relatively large, about 25% weight of rice grains, so that the stalks should be separated as soon as possible to avoid the further processing. Difficulties when panicle grain obtained with include:

1. Adding the weight of material (25%), the volume became larger almost triple what they would interfere with transportation.
2. Packaging is relatively difficult with the possibility of more loss.
3. Got the shaft would interfere with drying.
4. Grain handled more easily attacked by microorganisms.

Defoliation (Threshing)

Defoliation is the treatment of the separation of grain from the stalks of grain or panicles, are generally often called threshing. Defoliation can be done simply by hitting the stalk on a basis grained the stamping ( "ilesan"), comminution with a tool or thresher machines. Kind of equipment or machinery acquired in a variety of types and capacities according lossing capabilities.

Apart from the threshing of grain, which is usually held during the threshing and sifting or filtering, so stay put to drying.

Drying

From defoliation , grain sometimes still contain water and drying should be held, with the intention of not decay rapidly and affected the growth of fungi. Apart from expected defoliation water content of about 21%. The treatment makes the grain drying is not easily damaged, stop the activities of microorganisms and facilitate further processing. Grain damage can occur due to several reasons among others are:

1. The temperature is still rather high relative
2. There's still breathing (respiration) high
3. Grain moisture content is high, around 25 to 27%
4. Activities of microorganisms are also still high
5. The possibility of foreign material was found to interfere

When drying is intended for grain moisture content down to about 13-14%. Drying can be done by drying in the sun, which is called the "drying", drying is considered an inexpensive way. If enough bright sunlight, drying for 2-3 days, grain is estimated to have been quite dry. In a large scale would be made with equipment heating or drying machines should be considered.

Storage

Storage is the treatment after a temporary drying prior to milling held. In a small scale can be either the stomach or other, but in large scale will require a place or a space with adequate equipment. Storage is easy in the form of dried grain with moisture content of 14-15%, the relative humidity 78%. Storing grain that is not appropriate will cause damage to grain in question.

Milling

Grain can be dried and then milled in a mill. Grinding is done by intention to separate the chaff from the grain of rice. As the order of processing, the mill through several stages, namely: cleansing, skin solutions, penyosohan (Indonesian), bleaching, sifting, or separation, then do final packaging and Warehousing.

Corn Processing

Corn crop is one kind of plant seeds from grass family. Derived from the U.S., spread to Asia and Africa through the business activities of the Europeans to America. Around the 16th century the Portuguese spread to Asia, including Indonesia. The person named mais (Dutch) and English people call corn.

Processing corn can be roughly divided in 2 ways, namely the processing of dry (dry method) and the processing of wet (wet method). Dry processing is the drying of maize grain and dry grain produced from intact and complete the form can be reduced in grain fractions or floured further. Wet processing mills and generally done the other end in the form of maize flour. In general, corn processing referred to as "milling".

Investment Centers

In Indonesia, the areas major producers of maize crops are Central Java, West Java, East Java, Madura, D. I. Yogyakarta, East Nusa Tenggara, North Sulawesi, South Sulawesi and Maluku. Specifically in the area of East Java and Madura, maize cultivation is intensive because the soil and climate conditions are conducive to growth.

Type

Systematics of maize plants are as follows:

Kingdom        : Plantae (plants)
Division          : Spermatophyta (seed plants)
Sub Division : Angiospermae (seeds enclosed)
Classic             : Monocotyledone (apart one)
Order               : Graminae (grass)
Family            : Graminaceae
Genus              : Zea
Species           : Zea Mays L.

Types of corn can be grouped according to age and form of seeds.

According to age, divided into 3 groups:

1. Short-lived : 79-90 days
2. Age was (middle): 90-120 days
3. Long-lived: more than 120 days

Benefits

Corn crop is very useful for human and animal life. In Indonesia, maize is a commodity second most important food crop after rice. In the area of Madura, corn widely used as staple food.

Harvest

Corn yield of corn is not all old / mature physiologically, depending on the purpose of harvesting. As in the rice plant, corn fruit maturity levels can be distinguished in 4 levels: cook the milk, cooking software, the old cook and cook dry / cook to death.

Dry Milling

Dry milling through several stages of processing, including cleaning, conditioning, milling, separation and sifting, packing and storage, or Warehousing.

Milling

After the conditioning, seed grain to the mill included software, selinder shaped grinder consisting of several series (battery), may consist of series 3-4 and the bottom of the battery is equipped with a separator. Through a series selinder, crushed corn / softened into smaller grains as flour.

Separator can be shaped separator scalper air aspiration (purifier) or filter (plant sifter). Final separator can be sized 156 mesh with 0.06 mm diameter hole that is widely used.

Separation or Filtration

After the milling material has the form of small grain or flour is separated further by aspirator-called "air classifier", which will separate the flour into 4 fractions with fraction size between 10-14 microns. The results further held flour packing, and then held in the warehouse storage and ready for final distribution.

Wet Processing (Wet Method)

Different wet processing of dry processing, especially in terms of the amount of water was added to the material; giving water that covers more granular material known as soaking (steeping). By soaking the corn grains are tender, easy to separate the endosperm and institutions so as to facilitate the miller.

Peanut

For other foodstuffs, the main interest to know the chemical composition of peanut (Arachis hypogeal L) primarily intended to determine the potential of this material as a source of food. Peanuts are widely used as raw material manufacture of cooking oil, peanut flour, protein concentrates, protein Isolate and so, therefore knowledge of the chemical composition and properties, is needed in preparing these materials.

Peanut seeds have a heavy variation between 0.2 to 5 g, composed of approximately 2% outer skin, 73% pieces of seed, husk 4% and 3% potential shoots.

1. Water

Peanut newly harvested, the water contains approximately 40%. After drying the water will contain less than 10%, usually ranging between 5-8%. This drying until it reached a low water content needed to prevent fungal attack during storage. According to some researchers, peanuts, dried at 75% relative humidity, will reach an equilibrium between 7,5-8,0% hygroscopic when dried at room temperature or 70 ° C; was when humidity, relative humidity 43%, will reach levels of water of 5,0-5,5%.

2. Lipida

Peanuts are a source of oil (44-56%) and protein (25-34%). Peanut oil is made from a mixture of glyceride composition approximately 80% unsaturated fatty acids and 20% saturated fatty acids from a variety of fatty acids. At room temperature liquid kerosene is rather Viscous, light yellow color and has little aroma and taste of nuts, if stored at a temperature of about 0° will be frozen.

3. Protein

Peanut protein can be separated into two major parts namely arachin and conarachin. Arachin be separated from the solution of peanut protein with selluration 40% ammonium sulfate. Author Arachin approximately 63% of total protein, consisting of 2 main components with the ratio of 3:1. Conorachin was up approximately 33% of total protein, consisting of 2 main components with the ratio of 4:1.

Peanut commodity production per hectare has not reached the maximum results. This is not free from the influence of soil factors are increasingly hard (damaged) and nutrient poor, especially micro-nutrients and growth hormones. One also because of pests and diseases, climatic factors, and other maintenance factors.

Harvest

Age peanut harvest depends on the kind of short ± age 3-4 months and longevity ± 5-6 months. The characteristics of peanuts are ready for harvest, among others:

1. Trunk began to harden
2. Leaf yellowing and some began to fall, pods are filled and hard.
3. Pod color blackish brown.

About the Author

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Let's Play Spy Fox in Dry Cereal: Part 2