Cereal & Pulses
Cereal quality is a term that refers to the quality of cereal. However, what constitutes quality depends on the use of the cereal. For instance in ethanol production, the chemical composition of grain such as starch contents is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in milling industry soundness is the most important factor to consider and for seed producer, the high germination percentage (viability of seed) and seed dormancy is the important feature to consider, for consumers the properties like color and flavor will be important.
Overall quality of cereal is affected by several factors includes, growing practices, time and type of harvesting, postharvest handling, storage management and transportation practices.
The properties of grain quality can be summarized into ten main factors
(i) Uniform moisture contents,
(ii) High test weight,
(iii) No foreign material,
(iv) Low percentage of discolored, broken and damaged kernels,
(v) Low breakability,
(vi) High milling quality,
(vii) High protein and oil content,
(viii) High viability,
(ix) No afaltoxin (mycotoxin), and
(x) No presence of insects and molds.