JSS 1 First Term Agricultural Science Lesson Note – Classification Based on Source of Food Nutrients

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TOPIC: CLASSES AND USES OF CROPS

CONTENT: Classification based on Source of food nutrients

e.g. carbohydrates, protein, fat and oil, minerals, vitamins etc

Source of food nutrients

Crops can also be grouped based on the class of nutrient derived from them.

The table showing classification of crops based on nutrients, their sources and functions.

Nutrient or food value	Sources (plant)	Functions
Carbonhydrates	The main sources: i. Cereals: e.g maize, rice, millet etc. ii. Root and tubers : e.g cassava, yam, sweet potato, (Corm e.g cocoyam,) Others include iii. Fruits e.g plantain, banana, sugarcane iv. Roughages e.g forages in forms of hay, silage and soilage. v. Agro-industrial by-products e.g molasses (remnant of sugar cane after removing the juice), Brewer’s Dry Grains (BDG), rice bran, wheat offal etc.	Supplies heat and energy for vital life processes and activities
Protein	Legume seeds like groundnut, cowpea, soya-bean. Fatty seeds like cotton, sun-flower, breadfruit.	1. For growth and repair of worn-out tissues 2. Excess protein is used for energy and heat production or may be transformed to fat.
Fats and oil	Oil seeds like groundnut, cotton seed, coconut, oil palm, soya beans	1. Provides heat and energy. 2. Improve appearance and palatability of food.