Lesson Notes By Weeks and Term - Senior Secondary 1

Legumes and pulses

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Term: 3rd Term

Week: 5

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Legumes and Pulses

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

  1. Define legumes and pulses
  2. Discuss the methods of cooking legumes and pulses

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on cereals and grains

Students pay attention

STEP 2

EXPLANATION

She defines legumes and pulses

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses the methods of preparing legumes and pulses

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE

LEGUMES AND PULSES
Legumes are the edible seeds, parts of leguminous plants which are used as food. The edible part of the leguminous plant i.e. the legume is divided into two groups which are;

  1. Pulses. 
  2. Oil seed.

      The dry edible seed of cultivated legumes is referred to as pulses such as Beans, peas, lentils while oil seeds are the legumes basically used for their oil content which can be extracted by processing or by solvent extraction. Examples are   Groundnuts, soya beans and cottonseeds.

       The main source of protein is found in legumes which is the major source of protein for the vegetarians. It supplies the body with vitamins and mineral element. It should be well cooked to remove anti-nutritional factor present before consumption.

FACTORS TO CONSIDER WHEN PURCHASING LEGUMES.

  1. It must be fresh
  2. It should be free from insect attack.
  3. It should be free from moulds which is as a result of improper drying.

    TYPES OF BEANS.

  1. Lima beans.
  2. Soya beans
  3. Green peas
  4. Lentils

METHODS OF COOKING LEGUMES.

  1. Boiling; beans and groundnut.
  2. Roasting; groundnut
  3. Steaming; beans pudding
  4. Stewing; Groundnut Stew and Beans Stew
  5. Frying; Akara.

DISHES MADE FROM LEGUMES.

BEANS;

  Ekuru

  Ofuloju

  Igbalo/Jogi

  Moi-Moi

 

EVALUATION:    1. Define legumes and pulses

  1. Discuss some methods of preparing legumes and pulses

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively