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What you'll be able to do (official learning outcomes)
clearly understand the various types of cereals and tubers – botanical characteristics, compositions, and properties
appraise the flour-milling processes for maize, sorghum, millet, cassava, yams, cocoyams, etc
assess the chemical, physical and physiological changes in cereals and tubers during storage and handling and their methods of preservation
understand the technology of composite flours and flour confectionery products (such as macaroni, spaghetti, etc)
enumerate the processing technology for cereals (maize, rice, sorghum, wheat) and tubers (cassava, yams and cocoyams); and
formulate the cereals and tuber enrichment technologies
Course contents
Types of cereals and tubers – botanical characteristics, composition, and properties, flour milling from maize, sorghum, millet, cassava, yams, cocoyams, etc. Chemical, physical and physiological changes in cereals and tubers during storage and handling. Methods of preservation.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FST 501.