Principles of Grain
Quality
Intrinsic Quality
Colour
-Cereal grains are pigminted and
range through the color spectrum from
very light tan or almost white, to black.
Composition
-composition e.g, protein,
carbohydrate, lipida and their
breakdown products, qualitatively
influences products acceptability,
by affecting texture and taste.
Bulk Density
-each type of variety of grains when
in optimum health, fully mature etc.
has a characteristic bulk density.
Size and Shape-
-rice as a whole grain food, is classified
by size (length) shape (length: breadth
ratio)
Induced
Qualities
Age
-During the post harvest phase, grain
undergo complex biochemical changes
termed "aging".
Broken Grain
-Grain is marketed normally in whole
grain form and is consideres to be of
inferior quality if broken.
Chalky or immature grain
-Empty grains result from sterility and
post-harvest infections and insect attack.
Immature grain content is affected by
time of harvest.
Foreign matter
-Dilusion of the prime product by
foreign matter reduces the value, and
also may affect handling and processing.
Infested, infected grain
-Grain mass, therefore yield , is reduced
by infestations. Contamination not only has
food hygiene implications but also indirect
ones, as invading micro-organisms may
produce toxins under certain conditions
may lead to acute or chronic illness.
Mixed Varieties
-A mixture is an indications of poor pre and
postharvest management and supervision, e.g
seed selection, lot segregations and treatment
contaminations etc. Grains differing in sozw
and other characteristics affect processing
potential.
Moisture Content
-Moisture content of grains play a crucial
role in post-harvest processing and is
associated with most of the induced
characteristics.
Moisture content for
safe storage
Grains should be dried to a
certain moisture content
(MC) depending on storage
period to avoid potential
problems:
Storage period Required MC for safe Potential problems
storage
Weeks to a few months 14% or less Molds, discoloration,
respiration loss, Insect
damage, moisture adsorption
8-12 months 13% or less Insect damage
Storage of farmer's seeds 12% or less Loss of germination
1 year 9% or less Loss of germination
For proper storage of grains, the
moisture content of grains should be
14 percent by weight or less. Any
increase in the moisture content may
spoil the grains during storage.
Grain grades and
Standards
The grading of grain is essential
since prices for the product are
determined by quality.
Grain grades are a tool used to
define the quality of grain
The grading system provides a
range of maximum permissible
levels for a variety of important
characteristics and so
determines the various grades.
The set of standards applied to
grain to ensure that it meets a
specific grade is based on the
requirements for the final
product.
When customers buy grain
according to the official
grades, it is not necessary for
them to rely on additional
contract specifications. They
can be assured of satisfactory
performance of such grain.
When customers buy grain
according to the official grades, it is
not necessary for them to rely on
additional contract specifications.
They can be assured of satisfactory
performance of such grain.
It serve as an incentive to the
producer to produce grain of good
quality, as he is compensated in
accordance with the standard
quality of grain.
It serve as a basis for the orderly
marketing of grain.
It promotes trade and financing
because a specific class, subclass
and grade are a guarantee of a
specific quality.
It assists prospective buyers in
obtaining the specific standard or
quality of product they desire.
It lays down a standard which is
understood by local- as well as
international grain traders.
It eliminates the necessity of
contracts between buyer and seller.
It eliminates the red tape and the
time-wasting procedure of
buying on sample.
The grading regulations ensure
reliable and accepted
descriptions of crop quality and
value, and promote economic
health and prosperity in
agriculture.
Grading
Regulations
Weighing
Sampling
NO.01
Inspection
NO.02
NO.01
Drying
Cleaning
Storage
Grading factors
Moisture content
Presence of storage insects pests
Presence of poisonous weed seed
Foreign Matter
Defective grains
Grains of another colour
Preparing for grain grading
Preparing the workplace after
completion of the grading process.
Grading
Equipments
Scale
Moisture
Meter
Protein
Meter
Hectolitre
Mass
Falling
Number Meter
Multiple Slot
Divider
BLACK RICE
(Zizania aqatica)
Also called forbidden or
purple rice, black rice is a
type of rice that belongs to
the Oryza sativa.
Black rice gets its
signature black-purple
color from a pigment called
anthocyanin, which has
potent antioxidant
properties.
The origin of Black Rice can be
traced back thousands of years
to ancient China. It was initially
cultivated in the Yangtze River
Valley region, where it held
significant cultural and symbolic
value.
Cultivation
-Black rice is not cultivated in
dry or semi-dry upland
conditions.
VARIETIES
Products
RiceFlour
Rice
noodles
Black Rice
Bran Oil
Black Rice
Crackers
Black rice
Vinegar
Black rice
Syrup
Black rice
Snack bars
Black rice
Pasta
Uses
Cooked Grain
-Black rice is a side dish or
main course. Its nutty flavor
and chewy texture make it a
unique satisfying alternative to
white or brown rice.
Salads
-Add cooked black
rice to salads for a
visually appealing and
nutritious boost.
Stir-fries
-Black rice in stir-
fries to create visually
striking and flavorful
dish. It adds a different
texture and absorbs
the flavor of other
ingredients.
Shushi
-Substitute black rice
for traditional white rice
in sushi for a distinctive
color and a slightly
different taste. Its a
healthier option with
added antioxidants.
Porridge/pudding
-Cook black rice in
coconut milk or almond
milk for a creamy and
nutritious breakfast or
creamy dessert option.
Risotto
-Its texture holds well,
and the deep color adds
an interesting twist to
this classic dish.
Benefits
-Black rice is a type of rice that
has been found to have various
health benefits. It contains bioactive
substances such as anthocyanins,
proanthocyanidins, and γ-oryzanol,
which have been shown to regulate
diabetes-related molecular signaling
and improve glucose and insulin.
Black Rice Benefits
Diabetes
Black Rice Prevents Oxidative Stres
Black Rice Reduce Risk of Heart Diseases
Black Rice Improves Digestive System
Black Rice Helps Bone Health
Black Rice Heals Asthma
Black Rice Loaded with Protein And
Iron
Black Rice Rich In Amino Acids
Black Rice Supports Kidney Health
Black Rice Fights Inflammation
Black Rice Improves Vision
Black Rice Prevents Cancer
Black Rice Improves Liver Health
Black Rice Detoxifies Body
Black Rice Is Good For the Brain
Black Rice Helps Weight Loss
Black Rice Boosts Hair Growth
Black Rice Benefits Skin
Black Rice Boosts Immunity
Black Rice Are Naturally Gluten Free
Common insects and pest of Black
rice
• Rice black bug
(Scotinophara
coarctata) is an insect
pest of rice, especially
in the southern part of
the Philippines.
Referrences:
• [Link]
postharvest/storage/moisture-content-for-safe-storage
• [Link]
diabetes-weight-loss-and-much-more
• [Link]
berries/
• [Link]