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Afs2308:Principles Of Cereal Science Question Paper

Afs2308:Principles Of Cereal Science

Course:Bachelor Of Science In Food Science And Nutrition

Institution: Meru University Of Science And Technology question papers

Exam Year:2013

QUESTION ONE (30 MARKS)
a) Define the following terms widely used in flour milling operations (4 Marks) i. Feed ii. Grind iii. Overtails or Tails iv. Semolina b) Differentiate between: i. Strong wheats and weak wheats (3 Marks) ii. Hard wheats and soft wheats (3 Marks) iii. Vitreous wheats and mealy wheats (3 Marks) c) Briefly discuss the following steps in relation to wet-milling of maize; i. Steeping (5 Marks) ii. Degermination (3 Marks) d) What do you understand by wheat conditioning? Describe the various methods used for conditioning wheat. (9 Marks)
QUESTION TWO (20 MARKS)
a) Parboiled-polished rice has a better nutritive value than non-parboiled polished rice. Explain the statement. How is parboiling process achieved? (12 marks) b) Discuss the enzymatic production for pure crystalline glucose from wet-milled maize starch. (8 Marks)
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QUESTION THREE (20 MARKS)
a) Briefly explain the occurrence of carbohydrates in cereal grains (10 Marks) b) Discuss how the following affect the quality of stored cereal grains; i. Respiration (10 Marks). ii. Biochemical reactions. (10 Marks) QUESTION FOUR (20 MARKS)
a) List atleast three by-products of maize wet-milling industry indicting chemical composition and main industrial or feed user (10 Marks) b) Discuss the production for starch derivative using acid hydrolysis methods. (10 Marks)

Afs2308:Principles Of Cereal Science Question Paper

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