SS1 Catering Craft Practices Lesson Note on Study of Food Commodities

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Topic: Study of Food Commodities

Sub Topic1: Cereals: types, food value of cereals and uses of cereals

Sub topic2:  types, food values and uses of pulses, tubers

Food value of cereals, uses of cereals

Cereals are the edible seeds of the grass family e.g., rice, corn, guinea corn, millet, wheat etc. The chief food nutrient of cereal is carbohydrate (starch). They therefore belong to the energy food group. They contain protein and the B vitamins which are found in the germ or embryo and in the outer part of the grains.

Meaning and definition of cereals grain

Cereal is the broad term used for the plants belonging to the grass family. The seed they produce are known as grains. They are a very important class of food to mankind throughout the whole world. Animals and birds depend on cereal grains for their food. Cereals form the staple food in many countries of the world. Some of the common grains are: rice, maize, guinea corn, millet, wheat, oats, rye, sorghum etc.

TYPES OF CEREAL GRAINS INCLUDE:

1. Maize: maize is one of the most important grain crops in the world. It is a tall cereal plant which contains the corn kernel. The different varieties of maize are: dent corn or fried corn, flour corn, pop corn, flint corn and sweet corn. Maize has a lower nutritional value than wheat and is deficient in vitamins.
2. Rice: rice is such an important part of the diet of world’s population. About 50% of the intake of calories is provided by it. It is grown in the river deltas or riverine areas, flooded or irrigated coastal plains, terraced hill side, it can also be grown in many climactic conditions, but it is most often cultivated in sub-tropic and temperate regions. Rice varieties are available in both white and brown forms.
3. Wheat: in addition to rice and corn, wheat is one of the three most important grain groups in the world. Unlike some grains, especially corn, most of the wheat that is cultivated is used as food for humans. Most wheat is grown in temperate climates, with a large proportion grown in the great plain region of the United States and other parts of the world. Wheat is classified into hard and soft wheat.
4. Sorghum: sorghum is a cereal plant that is native to Africa, but it is also cultivated in many parts of the world. Sorghum grows in a variety of climates and in a hot arid location. The grain ranges in color from white to red depending on the variety of sorghum grown. Sorghum grain has a sweet flavor that is delicious when steamed or added to soup. It is used as a staple food crop in Africa
5. Millet: millet is a variety of related plants because small seeds. It is an important food crop in some of the hot, arid national of Africa. Millet has a mild sweetness and crunchy texture and is eaten as a cereal – a side dish and an addition to soup, stews and as desserts. The seeds are good if roasted when they are fresh.
6. Barley: barley is a member of grass family. It is a major cereal grain. Other cereals include buckwheat.

Food Value of Cereal Grains

Like all seeds, cereals are very nutritive because they contain vital nutrients. Unrefined cereals are valuable sources of proteins, carbohydrate, and vitamin B and also contain some fat, iron, vitamin E and trace minerals. They are very good sources of fiber in the diet. The proteins in cereals are incomplete like other vegetable proteins which lack one or more essential amino acids. They are well utilized when they are supplemented by more complete proteins of fish, meat, milk and legumes like soya beans.

Most of the food energy in cereal grains comes from carbohydrates. The fat content of wheat cereal is greater than that of refined cereals. The mineral and vitamin in cereals are low and are found in the aleuronic, germ and scutellum layers. However, yellow maize is richer in carotene. The protein in wheat is called myosin.

Uses of cereals

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