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AKTU Cereals, Pulses & Oilseed Products (BFT051) Syllabus PDF – B.Tech 3rd Year
Cereals, Pulses & Oilseed Products BFT051
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Official AKTU syllabus of Cereals, Pulses & Oilseed Products (BFT051) for B.Tech 3rd Year – 3 credits, L-T-P 3-0-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Cereals, Pulses & Oilseed Products
Download PDFBFT051 · 3 credits · L-T-P 3-0-0
Bloom’ POs COs s Level 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12 CO1 K3 2 1 1 - - - - - - - - - CO2 K2 2 1 1 - - - - - - - - 1 CO3 K2 1 1 3 - 2 - - - - - - 1 CO4 K3 1 1 1 - - - - - - - - 1 CO5 K3 3 2 3 - 3 2 - - - - - 1 CO6 K3 3 1 3 - 3 3 - - - - - 1 Average 2 1.2 2.0 - 1.3 0.9 - - - - - 0.9
Reference Books
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1. | Chakravarti A.: Postharvest Technology of Cereals, Pulses and Oilseeds, Oxford and IBH, New Delhi | 2019 |
| 2. | Y.Pomeranz: Cereals and Cereal Products, Wiley online library https://doi.org/10.1002/14356007.a06_093 | 2000 |
| 3. | S. A. Matz: Chemistry and Technology of Cereals as Food and Feed, CBS Publishers & Distributors | 2018 |
| 4. | S. A. Matz. : Cereal Technology. , Ed. AVI Publishing Co., Westport |
COURSEDETAILS:
| UNITS | S.NO. | CONTENTS | LECTURE HOURS |
|---|---|---|---|
| I | 1 | Composition, Structure and Processing characteristic of Cereal grains, Legumes and oilseeds. Post harvest, Post processing practices for their safe storage. | 4 |
| 2 | Parboiling and Milling of paddy, Quality characteristics, Curing and aging of rice, Processed rice products. | 4 |
| II | 1 | Wheat and its quality characteristics. International and Domestic processes adopted for milling Wheat into flour and semolina, Turbo grinding of Wheat and air classification: Objectives and Processes adopted along with equipment involved. 4 |
| 2 | Flour grades and their suitability for baking purposes, Assessment of flour quality and characteristics Milling of Durum wheat, Macaroni products | 4 |
| III | 1 | Principles and Technologies involved in Dry and Wet milling of corn 4 |
| 2 | Starches and their conversion products, Cornflakes Manufacture Malting of barley: Objectives and processes adopted | 4 |
| IV | 1 | Milling of legume-pulses by traditional and improved processes. 4 |
| 2 | Purpose, Principles and Technologies involved in Pearling of Millets | 3 |
| V | 1 | Processing of oil seeds for direct use and consumption, Oil and protein products. 2 |
| 2 | Processing of extracted oil. Refining, Hydrogenation, Interestrification. Peanut butter, Introduction to Margarine and Spread. | 7 |
| 3 | Processing of deoiled cake into protein concentrates and isolates, Textured protein, Functional protein preparations. | 3 |
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