On food and cooking the science and lore of the kitchen ( PDFDrive ) 870
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andotherdiseases(forexample,speciesof
Aspergillusproduceacarcinogencalled
aflatoxin,andFusariummoniliformeproduces
anothercalledfumonisin).Thepresenceof
fungaltoxinsinourfoodsisgenerally
invisibletotheconsumer,andismonitoredby
producersandgovernmentagencies.They’re
notnowconsideredamajorhealthrisk.But
theleastsignofmoldorotherspoilageon
grainsandnutsmeansthatthefoodshouldbe
discarded.
TheComposition
andQualitiesofSeeds
PartsoftheSeed
Allofourfoodseedsconsistofthreebasic
parts:anouterprotectivecoat,asmall
embryonicportioncapableofgrowingintothe
matureplant,andalargemassofstorage
tissuethatcontainsproteins,carbohydrates,
andoilstofeedtheembryo.Eachpart
influencesthetextureandflavorofthecooked
seeds.
Theouterprotectivecoat,calledthebran
ingrainsandtheseedcoatinlegumesand
nuts,isadensesheetoftough,fibroustissue.
It’srichindefensiveorcamouflaging
phenoliccompounds,includinganthocyanin
pigmentsandastringenttannins.Anditslows
thepassageofwaterintograinsandlegumes
duringcooking.It’softenremovedfrom
grains(especiallyriceandbarley),legumes
(notablyinIndiandals),andnuts(almonds,
chestnuts)tospeedthecookingandobtaina
morerefinedappearance,texture,andflavor.
Theembryonicportionoflegumesand
nutsisnotofmuchpracticalsignificance,but
thegermofthegrainsis:itcontainsmuchof
theoilandenzymesintheseseeds,andthusis
thesourceofpotentialflavor,bothdesirable
cookedaromasandundesirablestaleones.
Thebulkoftheseedisamassofstorage
