Lesson Notes By Weeks and Term - Senior Secondary School 1

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 1

DATE:

TERM: 3rd TERM

 
WEEK 3

TOPIC: LEGUMES, CEREALS AND GRAINS

CONTENT:

• Definition of legumes.
• Nutritive value of legumes.
• Factors to consider when purchase legumes
• Definition of cereals
• Nutritive value of cereals
• Preparation and uses of cereals and grains
• Flour processing from the cereals 
• Method of cooking cereals

MEANING OF LEGUMES

These are the dried seeds of leguminous plants which are edible. They are a cheap source of proteins and are particularly used in vengeance in diet. These plants belong to the leguminosae family. Legumes used as food can be divided into two groups namely pulses and oil seeds. Pulses are the dried edible seeds of cultivated legumes such as peas, beans and lentils.

Oil seeds on the other hand are those legumes basically for their oil content. Examples of oil seeds are groundnuts, soya beans e.t.c.

NUTRITIVE VALUE OF LEGUMES

Legumes are a cheap source of protein, just like meat and fish.  Legumes are the main sources of second class- protein. They are widely used in continues when animal protein is unavailable or expensive.

Pulses such as peas, beans and lentils also provide carbohydrate, mineral and small amount of vitamins of the B complex. Legumes lack acids, methione and cystine They are noted not easily digestible, therefore should be cooked thoroughly to soften the cotyledons. 

FACTORS TO CONSIDER WHEN PURCHASING LEGUMES

1. They should be free from moulds which can arise due to incomplete drying.
2. They should be fresh 
3. They should be free from weevils.

DISHES FROM LEGUMES

The followings are suggested dishes from legumes

1. Akara balls
2. Moin – Moin
3. Legumes stew (gbegiri) 

DEFINITION OF CEREALS

    Cereals are a broad name or term used for those plants belonging to the grass family. The seeds they produce are known as grain. Cereals are important diet to mankind, animals and birds. Examples of cereals are rice, maize, millet, guinea corn etc.

NUTRITIVE VALUE OF CEREALS

Cereals are known to have high carbohydrate content than any other foodstuff .Even more higher in refined cereals than whole grains. Carbohydrate content of most cereals vary from 70 – 80 percent.

    Cereals are also a fair source of protein with a value between 7 -14 percent

Cereals are low in fats between 1– 3 percent.

The vitamins and mineral content of cereals are equally low.

PREPARATION AND USES OF CEREAL GRAINS

Cereals are present in two forms- whole cereals and refined cereals   

Whole cereals did not under gone any milling processes and none of the part has been removed.

Refined cereals has been processed and part of the outer layers has been removed.

STRUCTURE OF TYPICAL CEREAL

When the grain is machine milled, the germ, bran layer, scutellum, aleurone layers are removed, leaving only the endosperms which is mainly starch. During milling process, flour can be produced. Some cereals are consumed whole i.e. without milling, e.g. maize. Maize can be roasted, boiled. Dried maize can be milled to get maize-flour. Wet maize can be milled after fermentation to get gruel. The same applies to guinea-corn and millet. Rice as a cereal can be milled to get rice-flour

FLOUR PROCESSING FROM THE CEREALS

   The proportion of the whole grain that is utilized to make flour is known as the extraction rate

“meaning the proportion of the original grain in the flour”

        Low extraction flours are flours produced from cereals in which all the layers have been removed (totally milled). They are usually very white and of low nutrient content.

        High extraction flours are the flour produced from partially milled cereals. They are not as white as the low extraction flours but are better in nutritive value.

EVALUATION  

• Define cereals.

• State the highest nutrient found refined maize.

         METHODS OF COOKING CEREALS

1. Boiling:- This is are of the commonest methods of cooking cereals e.g. Rice and maize.
2. Roasting :- this is a method mostly used for maize 
3. Baking:- The preparation of most products from the cereal flours e.g. bread, biscuits, cakes & cookies.

WHY CEREALS ARE IMPORTANT IN OUR DIET

1. Their growth is wide spread 
2. They are easily preserved when the seeds are ripe and easily transported.
3. They are not expensive compared with animal protein.
4. They are easy to prepare and to digest  
5. They have no strong taste and can be made pleasant to eat in a variety of ways 
6. They all contain starch, many also contain fat, mineral substances vitamin of B complex as well as protein.

HOW CEREALS ARE USED FOR OUR FOOD.

1. As a staple item of diet e.g. bread in European, rice in Asia and maize in southern U.S.A.
2. As a breakfast dish e.g. porridge.
3. As the essential ingredients in cooking cakes, pastries and many pudding.
4. As a thickening agent in soups, sauces and gravies.

HOW COOKING AFFECTS CEREALS

1. The cellulose is suffered 
2. The starch grain swell & burst 
3. The protein coagulates
4. The flavour is developed and the cereals become mere digestible.

EVALUATION

1. Define cereals and grains. 
2. State the nutritive value of cereals
3. Explain how cereals are used in our diet.

READING ASSIGNMENT

LEGUMES, CEREALS AND GRAINS.

Foods and nutrition for snr. sec. Sch. 1-3 By Olusanya others pgs 55-60

WEEKEND ASSIGNMENT

1_____ is the broad term given to plant belonging the grass family.

1. Cereal (b) legume (c) Beans (d) Meat 

2________ are seeds cereal produce

1. Grains (b) Plant (c) Tomatoes (d) Onion.

3.The percentage of carbohydrate in cereal is between ______ & ______

1. 20 – 30 (b) 40 – 50 (c) 70 – 80 (d) 90 – 100 .

4________ are the dried seeds of leguminous plants.

(a)    Plants (b)    legumes (c)    Rice (d)    vegetable 

5     Legumes belong to the _______ family.

          (a)Cereals     (b) vegetable        (c) leguminous     (d) pepper

.

              THEORY

1. State three factors to consider when purchasing legumes.
2. State two reasons why cereals are important in our diet.