Processing Of Cereals, Oil Seeds And Pulses detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-IV scheme and its subjects refer to Food Tech Professional Elective-IV syllabus scheme. The detailed syllabus of processing of cereals, oil seeds and pulses is as follows.
Course Objectives:
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Unit I
OIL SEED AND NUTS 9
Chemical composition and characters of oil seed and nuts. Anti-nutritional factors, removal of anti-nutritional methods. Post-harvest technology of oils seeds. Handling, drying, storage, grading, pretreatments, cleaning, dehulling, solving problems in size reduction and flaking.
Unit II
OIL SEED PROCESSING ‘Z 9
Oil seeds processing, Sesame, Coconut, Groundnut, Mustard, Soyabean, Sunflower, Safflower. Oil seeds extraction traditional methods, New Technologies in oil seed processing, Calculation of extraction efficiency, new technologies in oilseed processing, Modification of oil seed processHydrogenation, chemical process- interesterification, dry fractionation, utilizations of oil seed meals of different food use. Desolventization and refining of oils; degumming, neutralization bleaching, filtration, deodorization.
Unit III
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Unit IV
PROCESSING OF CEREALS 9
Corn-milling (wet and dry), cornflakes. Barely-Milling, Malting, Processing of beer. Oats- Milling (oatmeal, oat flour & oat flakes). Sorghum, Pearl Millet, finger millet-Milling.
Unit V
PROCESSING OF MAIZE 9
Structure-composition of maize-milling methods-Pre-cleaning-cleaning equipment -degermination and dehusking -Dry milling of maize-wet milling -flow chart-Products of milling-Flour-Semolina-Brewer’ grits etc and their applications.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Explain the structure of the cereal grain, and the components of commercial flour
- Demonstrate the cereal grain production and quality categorisation systems
- Interpret the chemical and biological structure of pulses.
- Comprehend different processing of legumes and its by product
- Identify chemical composition of oilseed and demonstrate the oil extraction process
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.