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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:
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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