Cereal processing
Author(s)
Bibliographic Information
Cereal processing
（Food cycle technology source book, no. 3）
UNIFEM, 1988
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Note
Includes bibliographical references (p. 63-67)
Description and Table of Contents
Description
Focuses on the processing of four cereals - maize (or corn), rice, sorghum and wheat. A useful guide for those intending to set up a cereal-processing enterprise. Topics include harvesting, threshing, storage, milling, hulling, baking and fermenting.
Table of Contents
- INTRODUCTION viii
- 1 Traditional post-harvest system 1
- Harvesting 1
- Threshing and winnowing 1
- Drying 2
- Storage 2
- Primary processing methods 3
- 2 Improved processes and technologies 5
- Harvesting 6
- Threshing 6
- Winnowing 8
- Maize shelling 8
- Drying 9
- Storage 10
- Milling, grinding and hulling 11
- Economic considerations 16
- 3 Secondary processing - cereal based foods 17
- 4 Case studies 19
- 5 Checklist for project planning 40
- 6 Tools and equipment 43
- REFERENCES 51
- FURTHER READING 52
- CONTACTS 53
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