Handbook of Cereals (Paperback)

Shorttitle: Grains are generally classified as the seeds of cereal plants. They are characterized by their smallness, hardness and low water content. Most of them belong to the family of grasses, known scientifically as the family of gramineas. The ancient Romans called Demeter, the Greek goddess of the, grains and harvests, Ceres. The word cereal is derived from her name. Cereals have been the staple human diet from prehistoric times because of their wide cultivation, good keeping qualities, blend flavor and great variety, Each of the cereals has characteristic properties and uses. The cultivation of grains for human consumption was probably developed around 10,000 B.C. The refining of grains to retain only the endosperm has a commercial basis as the refined material appears cleaner, tastes better and is easier in making breads, pastries and other delicacies. But the refined products made after the removal of germ and bran, lack sufficient bulk and leads to numerous degenerative diseases and even cancer.