Processing of Cereals

Owing to the low moisture content, cereals and pulses are relatively stable during storage; and processing is not so much for preservation. However, processing is of primary importance for bringing them to a palatable  state, adding a variety to the diet and in improving their nutritive value. They are generally milled to remove the outer husk and the resulting product is consumed after cooking and is used in various food preparations.  

Cereal processing goes through three stages:  
 
(a) Harvesting: It includes threshing, winnowing and preparation for storage of the cereal grain. 
 
(b) Primary processing: It involves further treatment  of the grain such as cleaning, dehulling (decorticating), pounding and milling; and
 
(c) Secondary processing: It involves transforming the primary processed material into food, i.e., cooking, blending, baking or fermenting and roasting, which makes the grain suitable for human consumption.