week eight- Cereals, legumes, pulses and oilseeds

Question 1

Describe the composition and nutritional value of cereals, legumes, pulses and oilseeds

Answer 1

cereals: Hull/husk
Bran
Endosperm
Germ/embryo: rich in essential fatty acids, vitamins (E,B) and minerals
Nutritional values: Carbs, protein, fat, fibre, iron

legumes and pulses: compositions: protein, lipid, fibre, ash and carbohydrates.
Nutritional values:
2-3 times richer in protein than cereal grains.
soybean and peanuts rich in fats.

oilseeds:
composition: dry matter, crude protein, energy, fat, fiber, calcium.

nutritional values:
Essential polyunsaturated fatty acids
regulate metabolism
supplies energy
vitamin A,D,E and K

Question 2

Explain the types processing common in the cereals, legumes and oilseeds industries

Answer 2

cereals:
Cooking and drying out contents to remove water persevered om the contents.

Legumes:
refrigeration, frozen
pulses: dried peas, edible beans, lentils and chickpeas all dried out foundations.

oilseeds:
seeds cleaned
rolled and crush into flakes
screw flex to extract the oil out of the seeds.

Question 3

Discuss the export and Australian markets for the various cereals, legumes and oilseed products

Answer 3

cereals:
Wheat export worth $5.25b 2018/19 finacial year
barley $2.8b

legumes: exports to asian countries. 2.2 million metric tonnes of pulses extracted from 1.8 million hectares.

oilseeds.
2-3 million tonnes of oilseed crops each year