Cereals and Root crops technology

Attempt the following questions to check your understanding of the subject:

PART 1

1. Briefly explain each of the following terminologies as used in cereal technology (4 Marks)
   1. Common and durum wheat
   2. Resistant starch and modified starch
2. Explain meaning and importance of conditioning wheat before dry milling (6 Marks)
3. Discuss blocking and how it affects rice quality (4 Marks)
4. Explain the meaning and significance of damaged starch in biscuit processing (6 Marks)
5. Describe the traditional process for the manufacture of corn flakes (6 Marks)
6. Discuss the determination of α-amylase activity in wheat flour (4 Marks)

PART 2

7. As a part of an outreach programme to educate farmers on sweet potato value addition, explain to farmers some of the ways through which sweet potato utilization and value addition may be achieved (10 Marks)
8. Discuss the characteristics required for malting barley explaining why high nitrogen barley is not suitable for processing (10 Marks)
9. Discuss the straight dough process as used in the manufacture of breads and how the different stages affect bread quality (10 Marks)
10. Discuss the manufacture of starch from maize and how high fructose corn syrup may be an end product of maize wet milling (10 Marks)
11. Describe the traditional process that is used in the manufacture of puffed breakfast cereals (10 Marks)
12. Discuss the negative health effects associated with consumption of cereals and cereal products (10 Marks)