Cereal uses range from human food and beverages to animal feeds and
industrial products. It is human food and beverages which are the
predominant uses covered in this book, since the nutritional
quality of cereals for animal feed is described in other
publications on animal nutrition, and industrial products are a
relatively minor use of cereals. Cereals are the main components of
human diets and are crucial to human survival. Three species,
wheat, rice and maize, account for the bulk of human food. Barley
is the major raw material for beer production and ranks fourth in
world production. Other species such as sorghum are regionally
important. This book covers all the major cereal species: wheat,
rice, maize, barley, sorghum, millet, oats, rye and triticale.
Specific chapters have been devoted to a description of the major
end-uses of each of the species and to definition of the qualities
required for each of their end uses. The functional and nutritional
quality of cereals determines their suitability for specific
purposes and may limit the quality of the end product, influencing
greatly the commercial value of grain. An under standing of the
factors that determine grain quality is thus important in the
maintenance of efficient and sustainable agricultural and food
production. The biochemical constituents of the grain that
determine quality have been described in chapters on proteins,
carbohydrates and other components. An understanding of the
relationships between grain composition and quality is important in
selecting grain for specific uses."
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