1 Only a few human diseases are triggered by a single gene working by itself. 2  In most cases, a disease results from the actions of many genes. 3  An example of a single-gene disorder is Huntington's disease, which was discussed in the last chapter. 4  One error in one gene leads to the fatal health problems of HD. Only a few human diseases are triggered by a single gene working by itself. 2  In most cases, a disease results from the actions of many genes. 3  An example of a single-gene disorder is Huntington's disease, which was discussed in the last chapter. 4  One error in one gene leads to the fatal health problems of HD.
Compositionally, cereals consist of 12-14 percent water, 65-75 percent carbohydrates, 2-6 percent lipids and 7-12 percent protein. Cereals are quite similar in gross composition being low in protein and high in carbohydrates (Table 2). Oats and maize however contain relatively large amounts of lipids. Oats contain at least 10 percent lipids, one-third of which are polar lipids (phospho- and galacto-lipids). The lipid content of maize ranges between 0.4 percent and 17 percent, most of which are triacylglycerides (Eliasson and Larsson 1993).
Use a mix of jumbo and rolled oats to make biscuits, oatcakes, cereal bars or flapjacks. Oatmeal This is made by using grooved rolls to break up the oats to produce different grades of oatmeal, from coarse oatmeal (steel cut/pinhead oats), to medium or fine oatmeal. Until rolled oats were introduced, porridge was traditionally made with oatmeal. It takes longer to cook and usually has a much thicker texture compared to rolled oats. Uses: use for biscuits, oatcakes, scones and crumble toppings.