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REVIEW OF MICROBIAL YEAST LOAD AND SPECTRUM IN MAJOR FOOD GRAINS
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Table of contents
CHAPTER ONE 1
1.1 INTRODUCTION 1
CHAPTER TWO 4
LITERATURE REVIEW 4
2.1 Microbiology of Grains 4
2.2 Whole Grain Quality 5
2.3 Wheat species 6
2.3.1 Essential amino acids in wheat grain 7
2.3.2 Free amino acids 7
2.3.3 High lysine wheat 8
2.3.4 Carbohydrates 8
2.3.5 Monosaccharides and oligosaccharides 9
2.4 Rice 10
2.4.1 Nutrients and rice consumption 12
2.5 Millet 14
2.5.1 Nutritional composition of millet grains 16
2.6 Maize (Zea mays ssp. mays) 18
2.7 Soya Beans Grain 20
CHAPTER THREE 23
3.1 Microbial Spoilage of Grains and Grain Products 23
3.2 Grains 24
3.3 Dried Cereal Products 25
3.4 Breads 26
3.5 Pasta and Noodles 28
CHAPTER FOUR 30
4.0 Spoilage Organisms of Grains: Fungi Moulds and Yeasts 30
4.1 Fungi 30
4.2 Moulds 32
4.3 Yeast 33
CHAPTER FIVE 35
CONCLUSION 35
5.2 RECOMMENDATIONS 35
REFERENCES 37
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