Rice, Cereals & Pulses: Introduction, Classification of Cereals and Pulses, Varieties of Rice and By products, Nutritive Value of Various Cereals.

Sprouts and Uses

Rice, cereals, and pulses are staple food items consumed by people worldwide. Here is an overview of each category:

Introduction:

Rice, cereals, and pulses are important sources of carbohydrates, proteins, vitamins, and minerals in many cuisines. They form the foundation of many traditional dishes and provide essential nutrients for a balanced diet.

Classification of Cereals and Pulses:

Cereals are grasses cultivated for their edible grains or seeds. Some common cereals include:

Rice, Wheat, Maize (Corn), Barley, Oats, Rye, Millet, Sorghum.

Pulses: also known as legumes are the edible seeds of certain plants. They are rich in protein, fiber, and minerals. Common pulses include:

Lentils, Chickpeas (Garbanzo beans), Kidney beans, Black beans, Pinto beans, Mung beans, Split peas, Black-eyed peas, Varieties of Rice and By-products:

Rice is a widely consumed staple food and is available in various varieties, each with its own characteristics and preferred uses. Common rice varieties include:

Basmati Rice: A fragrant, long-grain rice commonly used in Indian and Middle Eastern cuisine.

Jasmine Rice: A fragrant, long-grain rice popular in Southeast Asian dishes.

Arborio Rice: A short-grain rice used for making risotto.

Sushi Rice: A short-grain rice specifically used for making sushi.

Brown Rice: Rice with the bran layer intact, providing more fiber and nutrients compared to white rice.

By-products of rice include rice flour, rice bran, and rice husk. Rice flour is used in various baked goods and as a thickening agent, while rice bran is often used in cooking oils and animal feed. Rice husk, the outer protective layer of the rice grain, is used as a biofuel and in various industrial applications.

Nutritive Value of Various Cereals:

Different cereals offer varying nutritional profiles, but they are generally rich in carbohydrates and provide important vitamins and minerals. Here are some key nutrients found in various cereals:

Rice: Good source of carbohydrates, B vitamins, and minerals like iron and magnesium.

Wheat: Contains carbohydrates, fiber, B vitamins, and minerals such as iron and zinc.

Maize (Corn): High in carbohydrates, dietary fiber, and antioxidants like vitamin C and vitamin E.

Barley: Rich in fiber, vitamins (B vitamins), and minerals like selenium and phosphorus.

Oats: High in fiber (including a soluble fiber called beta-glucan), protein, B vitamins, and minerals like manganese and phosphorus.

Millet: Provides carbohydrates, fiber, B vitamins, and minerals like iron and magnesium.

Sorghum: Contains carbohydrates, fiber, B vitamins, and minerals such as iron and phosphorus.

Sprouts and Uses:

Sprouting is the process of germinating seeds, such as pulses or grains, to produce sprouts that are commonly used in salads, sandwiches, stir-fries, and other dishes. Sprouts offer increased nutrient content, including vitamins, minerals, and enzymes. Common sprouts include mung bean sprouts, lentil sprouts, and alfalfa sprouts. They add freshness, texture, and nutritional value to a wide range of meals.