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An endosperm is formed after the two sperm nuclei inside a pollen grain reach the interior of a female gametophyte or megagametophyte, also called the embryonic sac.One sperm nucleus fertilizes the egg cell, forming a zygote, while the other sperm nucleus usually fuses with the binucleate central cell, forming a primary endosperm cell (its nucleus is often called the triple fusion nucleus).
About 82 percent of the corn kernel’s dry weight consists of endosperm. Starch is the primary source and it most widely used part of the kernel. It is known as the key component in fuel, sweeteners, bioplastics and other products.
In contrast to enriched flour, whole wheat flour contains both the bran and the germ. The remaining and largest portion of the seed is the endosperm. It acts as a nutrient reservoir for the developing embryo. The endosperm contains a large amount of carbohydrates, protein, iron, B vitamins (niacin and riboflavin), and soluble fiber.
When processed by the removal of the bran and germ, all that remains is the starchy endosperm. [71] In some developing countries, cereals constitute a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial, primarily in the form of refined and processed grains. [78]
saccharata var. rugosa), [1] also called sweetcorn, sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel.
White flour is made entirely from the endosperm or protein/starchy part of the grain, leaving behind the germ and the bran or fiber part. In addition to marketing the bran and germ as products in their own right, middlings include shorts (making up approximately 12% of the original grain, consisting of fractions of endosperm, bran, and germ with an average particle size of 500–900 microns ...
If you can't resist the unhealthy crackers, try to consume them only occasionally and in moderation, the experts note. "All crackers have their place. Sometimes you just want the buttery, flaky ...
Waxy endosperm is the counterpart in maize of the "glutinous" character in rice. [ 33 ] There is a wide range of species also presenting the waxy mutation, including rice, sorghum, millet, barley and wheat, which were characterised by starch granules staining red with iodine.