Maharashtra Board Class 11 Food Science and Technology Chapter 10 Cereals Pulses and Oilseeds PDF Download

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.

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.

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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