1. Wheat Wheat grains are 5-8 mm long and 3.7 to 4.5 mm in equivalent diameter.

The shape is ovoid and rounded at both ends. At one end the germ is prominent whereas at the other end there is a tuft of fine hairs. The pericarp and outer endosperm (or aleurone) layer consisting of 3-15% of the kernel weight are removed during milling operation. The removed portion is called 'bran'. The germ constitutes 2-3% of the kernel weight and is extracted during milling operation. 7

Structure of wheat grain 1. pericarp 2. aleurone layer 3. endosperm 4. seed coat 5. plumule 6. Radicle 7. Tufts of hairs 8. Crease

2. Maize Maize grain is larger in size (8 to 17 mm long and 7.8 to 9.8 mm equivalent diameter) than other cereals. Its basal part is narrow and the apex is broad. A mature maize kernel is composed of four major parts. Pericarp (hull or bran), germ, endosperm and tip cap. The outermost layer of dead thick walled and elongated cells forms pericarp. Below this layer is a spongy layer of cells known as cross and tube cells. Next to this is seed coat or testa. Beneath the testa, there is a single thick layer known as aleurone layer. The layer constitutes about 3% of the kernel weight. The part of the hull overlying the germ is known as tip cap which constitutes about 0.83% of the kernel weight. This is the smallest fragment which connects the kernel, to the cob. The tip cap is generally removed with the hull in milling operation. The germ of maize grain constitutes about 12% of the total kernel weight. It stores nutrients which are mobilised during germination. The mature endosperm of maize grain is composed of floury and horny regions. It constitutes about 82% of the kernel weight.

Structure of maize grain 1. husk 2. epidermis 3. mesocarp 4. seedcoat 5. aleurone layer 6. plumule 7. radicle

3. Sorghum Sorghum grain is small and round in shape. It consists of an embryo (germ), a relatively large scutellum, an endosperm enclosed in a seed coat or testa, and a fruit coat or pericarp. Testa and pericarp are fused together.

Structure of sorghum grain

4. Paddy Paddy grains are 5-10 mm long and 4.2 to 4.6 mm in equivalent diameter. The grains are covered with husk, flattened laterally with small point at the end. There is no crease in paddy grains. A paddy grain consists hull which is about 20% of weight of grain and brown rice kernel. The outer most six layers of cells of kernel form pericarp which is about 5 to 7% of the brown rice weight. These layers called bran are removed during milling to produce white rice. The layer next and below the pericarp constitutes seed coat. Below the seed coat are the layers of cells (upto six layers) called aleurone layer. This layer contains mainly protein. The seed coat together with aleurone layer form 4-6% of rice kernel. The entire mass of grain below the aleurone layer forms the endosperm. This is starchy portion of a rice grain. It consists of oblong rectangular cells and constitutes about 89 to 94% of the grain mass. At one end of the vertical side of the grain is embryo or germ, responsible for germination. It constitutes about 2 to 3% (by weight) of the rice grain. Awn Rice kernel

Palea Lemna Empty glume

Structure of paddy grain

4. Groundnut (Peanut) Outer layer of Groundnut is called shell. The shell constitutes about 2535 percent of the pod. The seed accounts for the remaining portion (6575 percent). The colour of the testa varies from red, brown, purple to white depending on the type and variety. The kernel and germ are normally white in colour.

Structure of groundnut