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Chapter 10 Cereals Pulses and Oilseeds MSBSHSE Book Class 11 PDF (2026-27)
Cereals, Pulses and Oilseeds
Cereals are a rich source of starch and are obtained mainly from seeds of grass family. Cereals are classified into two groups namely Major (fine) and Minor (coarse) cereals.
| Major Cereals | Minor Cereals | ||
|---|---|---|---|
| English name | Common name | English name | Common name |
| Wheat | Gahu | Pearl Millet | Bajra |
| Rice | Tandul, Chawal | Sorghum | Jawar |
| Maize | Maka | Finger Millets | Ragi |
| Barley | Jav | ||
Note: Coarse cereals are also known as millets.
Cereals are major staple food in Indian diet. These are relatively inexpensive and are cheapest source of energy. Cereals especially millets are easy to grow and have a high keeping quality and satiety values. Cereals are mainly used as flours and a wide variety of cereals are processed into breakfast foods and ready to eat snacks.
The word cereal is derived from the Greek word "Ceres" which means goddess of Agriculture.
Teacher's Note
Cereals are very important food in India. Most Indian families eat rice or wheat every day with dal or curry.
Exam Trick
Remember: Major cereals are fine grains like wheat and rice. Minor cereals are coarse like bajra and ragi. Think "Major = Maida (fine), Minor = Millets (coarse)".
Points to Remember
Cereals are rich in starch and carbohydrates.
Coarse cereals are also called millets.
Cereals give us energy very fast.
Most cereals are cheap and affordable for all people.
Wheat and rice are the two main cereals eaten in India.
Composition And Nutritional Values Of Cereals
Carbohydrate
Cereals contains 65 to 75% of carbohydrate, therefore, it is an important source of energy. 100 g of cereals approximately provide 350 calories energy. This energy is mainly supplied from starch. Carbohydrates are present in cereals in the form of crude fibre and soluble carbohydrates (Sugar).
Protein
Cereals provide 6 to 12% proteins. Oats contains 24% proteins. Since cereal is a staple diet in India, it contributes substantial amount of proteins in the diet.
Fat
Fat content of cereals is quite low (1 to 5%).
Minerals
Cereals contains 2% minerals. The important minerals present are iron, phosphorous and calcium.
Vitamins
Whole grains provide B-Complex vitamins especially thiamine, riboflavin, and Niacin.
Water
Cereal grains are mature seeds, which are dehydrated, therefore have a low moisture content of 10 – 12%, hence have a longer shelf life.
| Name | Energy KJ | Moisture % | Carbohydrate (g) | Protein g | Fat (g) | Fibre (g) |
|---|---|---|---|---|---|---|
| Rice raw milled | 1491 | 9.93 | 78.24 | 7.94 | 0.52 | 2.81 |
| Rice Parboiled milled | 1471 | 10.09 | 77.16 | 7.81 | 0.55 | 3.74 |
| Rice Flakes | 1480 | 10.36 | 76.7 | 7.44 | 1.14 | 3.46 |
| Rice Puffed | 1514 | 9.40 | 77.68 | 7.47 | 1.62 | 2.56 |
| Wheat, whole | 1347 | 10.58 | 64.72 | 10.59 | 1.47 | 11.23 |
| Wheat flour Atta | 1340 | 11.10 | 64.17 | 10.57 | 1.53 | 11.36 |
| Wheat flour (Refined) | 1472 | 11.34 | 74.27 | 10.36 | 0.76 | 2.76 |
| Jawar | 1398 | 9.01 | 67.68 | 9.97 | 1.73 | 10.22 |
| Bajra | 1456 | 8.97 | 61.78 | 10.96 | 5.43 | 11.49 |
| Ragi | 1342 | 10.89 | 66.82 | 7.16 | 1.92 | 11.18 |
| Maize, dry | 1398 | 9.26 | 64.77 | 8.80 | 3.77 | 12.24 |
Source: Indian Food Composition Tables, National Institute of Nutrition, ICMR, Hyderabad.
Teacher's Note
Different cereals have different amounts of nutrients. Rice has more carbs, but wheat has more protein and fibre. This is why we should eat different types of grains.
Exam Trick
Remember: Cereals = Carbohydrates + Energy. The table shows rice and wheat give about 350 calories per 100g. This is similar to how a potato chip packet gives you quick energy!
Points to Remember
Cereals have 65-75% carbohydrates which gives us energy.
Cereals have 6-12% protein to help our body grow.
Cereals have very little fat in them.
Cereals have minerals like iron and calcium for strong bones.
B-vitamins in cereals help our body use food for energy.
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MSBSHSE Book Class 11 Food Science and Technology Chapter 10 Cereals Pulses and Oilseeds
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