SELECTION, PREPARATION AND NUTRITIVE VALUE OF CEREALS AND MILLETS

We have studied the functions and composition of food and its classification into various food groups. We will now learn about the nutritive value of various foods, their selection and use in our day-to-day meals to add to our understanding of foods. As we all know, chapatis, puris, paranthas, bread, rice, idli, dosa are some of the food items that we consume daily. These are made from cereals which are an important part of our diet. You may already know that cereals and millets are seeds of the grass family. The main cereal grains used as food are rice, jowar, bajra, barley, maize, ragi and kodri. We also use them to make flour, bread, breakfast foods, extruded products and various kinds of starches. Cereals form the bulk of our diets because:

 they are a source of energy and other important nutrients to the body,

 their cost of production is low and so they are not expensive,

 they have a bland, mild taste which is acceptable to young and old people alike,

 these combine well with all other foods such as dhal, vegetables, meat or fish.

Some of them like ragi, bajra, jowar and kodri can grow under extreme drought and poor irrigation conditions. Therefore, they are easily available and comparatively cheaper than other cereals. Here we will discuss about the nutrients provided to us by cereals and the preparation and selection of cereals commonly used in our country.

There are a variety of cereals used in our country. They form a major part of our diet and are the main source of energy. They contain some protein and some important minerals and vitamins. We use cereals in several different forms in our meals. Whole grain cereals are more nutritious than refined ones and their use should therefore be encouraged.

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