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Lesson Note On The Classification Based on Source of Food Nutrients

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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 nutrients derived from them.

The table shows the classification of crops based on nutrients, their sources, and their functions

Nutrient or food value	Sources (plant)	Functions
Carbohydrates	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 form 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 into fat.
Fats and oil	Oil seeds like groundnut, cotton seed, coconut, oil palm, soya beans	1. Provides heat and energy. 2. Improve the appearance and palatability of food.
Minerals e.g calcium, phosphorus, iron, iodine etc.	Leafy plants like telfaria, amaranthus Fruits, vegetables e.g okra, garden eggs etc.	1. Calcium and phosphorus are required for strong bones and teeth. 2. Iron is a component of blood haemoglobin. 3. Many others help in body maintenance, respiration, elasticity and irritability of muscles.