SS1 Third Term Food and Nutrition Lesson Note – Legume Grains

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WEEK 3

TOPIC:  Legume grains

CONTENT:

1. Types of legume grains
2. Importance of legume grains
3. Nutritive value of legume grains
4. Cooking method for legume grains

SUBTOPIC 1: Types of legume grains, Importance of legume grains

          Meaning of legume grains

Legumes are the edible seeds of the leguminous plants belonging to the leguminous family.

A typical legume is composed of

1. Seed coat (testa or mill)
2. The cotyledons and
3. The embryo

Each of the above components varies in proportion in different legumes. The outer layer is called the testa which has beneath it the cotyledon.

The embryo of every legume consists of the plumule. The hypocotyls and the radicle.

Legumes constitute the second largest family of seed plant and contain about 600 general with 13 species.

Types of legumes

Legumes used as food are available in two broad classes: pulses and oil seed. Pulses are the dried edible seeds of cultivated legumes.

They comprise all varieties of beans, peas lentils. Oil seeds are those legumes which are relatively high in oil and they are processed primarily for their oil. They include soybeans, groundnuts, melons etc

              Importance of legume grains

Legumes are generally very important nutritionally. They are next to animal and fish in protein quality. They are incorporated into the diet so as to improve the nutritional quality of meals. There are numerous dishes that can be made from legumes and these have made legume very popular. The importance of legumes includes

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