and other diseases (for example, species of Aspergillus produce a carcinogen called aflatoxin, and Fusarium moniliforme produces another called fumonisin) The presence of fungal toxins in our foods is generally invisible to the consumer, and is monitored by producers and government agencies They’re not now considered a major health risk But the least sign of mold or other spoilage on grains and nuts means that the food should be discarded The Composition and Qualities of Seeds Parts of the Seed All of our food seeds consist of three basic parts: an outer protective coat, a small embryonic portion capable of growing into the mature plant, and a large mass of storage tissue that contains proteins, carbohydrates, and oils to feed the embryo Each part influences the texture and flavor of the cooked seeds The outer protective coat, called the bran in grains and the seed coat in legumes and nuts, is a dense sheet of tough, fibrous tissue It’s rich in defensive or camouflaging phenolic compounds, including anthocyanin pigments and astringent tannins And it slows the passage of water into grains and legumes during cooking It’s often removed from grains (especially rice and barley), legumes (notably in Indian dals), and nuts (almonds, chestnuts) to speed the cooking and obtain a more refined appearance, texture, and flavor The embryonic portion of legumes and nuts is not of much practical significance, but the germ of the grains is: it contains much of the oil and enzymes in these seeds, and thus is the source of potential flavor, both desirable cooked aromas and undesirable stale ones The bulk of the seed is a mass of storage ... more refined appearance, texture, and flavor The embryonic portion of legumes and nuts is not of much practical significance, but the germ of the grains is: it contains much of the oil and enzymes in these seeds, and thus is the source of potential flavor, both desirable.. .and oils to feed the embryo Each part influences the texture and flavor of the cooked seeds The outer protective coat, called the bran in grains and the seed coat in legumes and nuts, is a dense sheet of tough, fibrous tissue... It’s often removed from grains (especially rice and barley), legumes (notably in Indian dals), and nuts (almonds, chestnuts) to speed the cooking and obtain a more refined appearance, texture, and flavor