Cereals and Pulses Dr Pracheth R Outline Classification

Cereals and Pulses Dr. Pracheth R.

Outline • Classification of foods • Nutritional profile of cereals and pulses

Introduction • Nutrition: science of food, its relationship to health • Nutrient/ food factor: specific dietary constituent : proteins, vitamins, minerals • Dietetics: application of principles of nutrition • Good nutrition: grow well, good health

Classification of foods • By origin: üAnimal üVegetable • By chemical composition: üProteins üFats üCarbohydrates üVitamins üMinerals

Continued • By predominant function: üBody-building foods: milk, meat, poultry, fish, eggs üEnergy-giving foods: cereals, sugars, roots, tubers, fats and oils üProtective foods: vegetables, fruits, milk

Continued • By nutritive value: üCereals and millets üPulses üVegetables üNuts and oilseeds üFruits üAnimal foods üFats and oils üSugar, jaggery üCondiments, spices

Balanced diet

Nutrients • Macronutrients: proteins, carbohydrates, fats: proximate principles • Micronutrients: vitamins , minerals

Essential amino acids • Some 20, of which 9 essential • Leucine, isoleucine, lysine, methionine, phenylalanine, threonine, valine, tryptophan, histidine. • Functions: üForm niacin from tryptohan üMethionine: donor methyl groups-synthesis of choline, folates, nucleic acids

Glycaemic index • Area under two-hour blood glucose response curve following ingestion of test dose of crabohydrate • Low GI (55 or less): most fruits, vegetables (except potatoes, watermelon), whole grains, beans • Medium (56 -69): sucrose, basmati rice, brown rice • High (70 or more): corn flakes, baked potato, white bread.

Dietary fibre • Remnants of edible parts of plants, carbohydrates, resistant to digestion, absorption -small intestine with complete/ partial fermentation: large intestine • Reduced coronary artery disease • Binds bile salts, prevents reabsorption, reduces cholesterol level

Dietary fibre • Soluble or insoluble • Cereal, vegetables, fruits

Nutritional profile of foods • Cereals: ü Bulk of daily diet üRice staple food üNext to that maize, wheat üMain sources of energy (carbohydrates) üPoor in essential amino acid, lysine üCereals+pulses: compliment

Rice • Germ , inner endosperm, outer pericarp • Richer in lysine than other cereal proteins • Good source of Vitamin B, thiamine • Devoid: A, D, C • Poor source of calcium, iron. • 100 grams: 345 Kcal, 78 grams carbohydrate, 6 -9 grams protein • RDA: 460 grams

Effect of milling • Deprives rice grain of its nutritive elements (thiamine, riboflavin, protein) • Attractive, poor nutritive value • Beri beri

Washing and cooking • Further loss of essential nutrients • Removes water soluble vitamins, minerals • Cooking in large water: drain excess water • Cooking: loss of B group vitamins.

Parboiling • CFTRI: hot soaking process • Soak paddy : 65 -70 degree C: 3 -4 hours, swells grain • Drain water, steam soaked paddy : 5 -10 minutes • Paddy: dried, homepounded, milled. • Vitamins, minerals: outer alneurone layer- inner endosperm

Parboiling

Wheat • Second most important • Protein content: 9 -16 % • Bulk: consumed as wheat flour/atta • Whiter wheat flour: more loss-vitamins, minerals • 100 grams: 346 Kcal, carbohydrate: 71 grams, 916 grams protein, 1. 5 gram fat. • Limiting amino acid: lysine, threonine • RDA: 460 grams.

Wheat : picture

Maize (corn) • Food for cattle, poultry • Yellow variety: carotenoid pigments • Fairly rich in fat (3. 6 grams) • Protein : deficient in tryptophan, lysine • Manufacture: corn flakes • Custards

Maize picture

Millets • Smaller grains, • Ground and eaten: without outer layer removed

Jowar (sorghum) • Major crop next to wheat, rice • Protein content: 9 -14 percent • Limiting AA : lysine, threonine • Certain: high leucine, consumption: pellagra

Jowar picture

Bajra (pearl millet) • Grown: northern India • Protein : 10 -14 percent • Deficient: lysine, threonine • Contains minerals: calcium, iron. • Ragi: Andhra, Karnataka. üCheapest among millets üRich in calcium

Bajra picture

Ragi • Popular millet: AP, Karnataka • Cheapest among millets • 100 grams: 328 Kcal, 72 grams carbohydrate, 1. 3 grams proteins, 344 mg calcium, 1. 3 grams fats • Cooked , eaten: porridge • Roughage : normal bowel movement • Rich: calcium • RDA: 460 grams

Ragi picture

Pulses (legumes) • Consist grams –dhals • Bengal gram (chana) • Red gram (tuvar) • Green gram (mung) • Black gram

Pulses • Khesari dhal (lathyrus sativus)-lathyrism • Pulses: 20 -25% of proteins • More protein than eggs, fish, flesh

What is dhal? • Dhal: dried pulse which is split • Outer hull stripped off • Nutritive value same

Green gram Common for all pulses • Poor man’s meat • Germination: higher Vitamins: C, B • Poor in methionine, rich in lysine • RDA: 40 gram • 100 grams: 348 Kcal, 60 gram carbohydrate, 24. 5 gram protein, 1. 2 gram fat

Green gram dal picture

Bengal gram • Used in the preparation of Nutritional Supplementary Foods : Balahar, NIN mix • Protein: 17. 5 grams

Bengal gram picture

Bengal gram dal picture

Red gram • Protein: 22. 3 grams • Contains B group proteins, lacks Vitamin C

Red gram picture

Black gram • Protein: 24 grams • Black gram dhal and rice mixture: used to make Idli and Dosa is slightly fermented • Fermentation: increased digestibility, flavour

Black gram picture

Kidney bean (Rajma)

Kidney bean (Rajma) • Phaseolus vulgaris • More common: North India • Protein: 24 grams • Good source: calcium, iron

Soyabean • Richest of pulses • Contains 40% proteins, 20% fats, 4% minerals • Can be cooked and eaten as dhal.

Kesari Dal • Triangular shape, grey colour • Good source : protein • Toxin : affects nerve • Poor agricultrural labourer • Diets 30% pulse: 2 -6 months- disease

Toxin • Beta Oxalyl Amino Alanine • Isolated in crystalline form, water soluble (Used in removing toxin by soaking in hot water) • Blood – brain barrier • Bulk : 2 months /more

Disease • Latent stage : ü Healthy, when stressed – ungainly gait ü Neurological examination: characteristic signs ü Important : preventive aspect • No- stick stage : ü Short jerky steps, without stick ü Large no patients : this stage

Continued • One-stick stage : ü Crossed gait, tends to walk on toes üMuscular stiffness : stick to maintain balance • Two- stick stage : ü Excessive bending of knees, crossed legs: two crutches for support üGait : slow, clumsy ü Tired easily after short distance

Continued Crawler stage : ü Erect posture impossible üKnee joint can’t support body weight ü Atrophy : thigh, leg muscles üCrawling by throwing weight on his hands •

Lathyrism pictures

Lathyrism pictures

Interventions • Vitamin C prophylaxis : ü 500 -1000 mg ascorbic acid : 1 week üProvide ascorbic acid in diet • Banning crop: ü Extreme step : not feasible üPFA : banned lathyrus in all forms üNot desirable to avoid consuming : but should not exceed ¼ of total cereals , pulses per day.

Continued Removal of toxin: Steeping method ü Toxins water soluble : removed by soaking pulse in water ü Large quantity of water boiled, pulse soaked in hot water : 2 hours, soaked water drained off completely üPulse again washed with water, drained off, dried in sun üFit for consumption •

Continued Parboiling: ü Improved method of detoxication ü Applicable : large scale basis üJust like rice üSimple soaking in lime water overnight, then boil : destroys toxins

Continued Education Genetic approach : ü Certain strains : low level toxin (0. 1%) ü Cultivate such strains Socio- economic development

Summary

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