2nd
semester Cereal’s & Pluses
Cereal
A cereal is
a grass, in the monocot family Poaceae, also known as Gramineae,
cultivated for the edible components of their grain(botanically, a type
of fruit called a caryopsis), composed of the
endosperm, germ, and bran. Cereal grains are grown in greater quantities and
provide more food energy worldwide than any other type of crop; they are
therefore staple crops.
they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein.
Pulse (legume)
A pulse (Latin "puls",] from Ancient Greek πόλτος poltos "porridge"),sometimes
called a "grain legume", is an annual leguminous crop yielding from
one to twelve seeds of variable size, shape, and color within a pod. Pulses are
used for food for humans and other animals. Included in the pulses are: dry
beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and
others.
Pulses are important food crops due
to their high protein and essential amino acid content. Like
many leguminous crops, pulses play a key role in rotation due to their
ability to fix nitrogen.
Just like words such as
"bean" and "lentil", the word "pulse" may refer
to just the seed, or the entire plant.
Classification
1.
Dry beans (Phaseolus. including
several species now in Vigna)
o
Kidney bean, haricot bean, pinto bean, navy bean (Phaseolus
vulgaris)
o
Lima bean,
butter bean (Phaseolus lunatus)
o
Azuki bean,
adzuki bean (Vigna angularis)
o
Mung bean,
golden gram, green gram (Vigna radiata)
o
Black gram,
urad (Vigna mungo)
o
Scarlet runner bean (Phaseolus
coccineus)
o
Rice bean (Vigna
umbellata)
o
Moth bean (Vigna
aconitifolia)
o
Tepary bean (Phaseolus
acutifolius)
2.
Dry broad beans (Vicia
faba)
o
Horse bean (Vicia
faba equina)
o
Broad bean (Vicia
faba)
o
Field bean (Vicia
faba)
3.
Dry peas (Pisum spp.)
o
Garden pea (Pisum
sativum var. sativum)
o
Protein pea (Pisum sativum var.
arvense)
4.
Chickpea,
garbanzo, Bengal gram (Cicer arietinum)
5.
Dry cowpea, black-eyed
pea, blackeye bean (Vigna unguiculata )
6.
Pigeon pea,
Arhar /Toor, cajan pea, Congo bean, gandules (Cajanus cajan)
7.
Lentil (Lens
culinaris)
8.
Bambara
groundnut, earth pea (Vigna subterranea)
9.
Vetch, common vetch (Vicia
sativa)
10.
Lupins (Lupinus
spp.)
11.
Minor pulses, including:
o
Lablab, hyacinth bean (Lablab
purpureus)
o
Jack bean (Canavalia
ensiformis), sword bean (Canavalia gladiata)
o
Winged bean (Psophocarpus
teragonolobus)
o
Velvet bean,
cowitch (Mucuna pruriens var. utilis)
o
Yam bean (Pachyrrizus
erosus)
RICE
Rice is the seed of the monocot plants Oryza sativa (Asian
rice) orOryza glaberrima(African rice). As a cereal
grain, it is the most widely consumed
staple for a large part of the world's
human population, especially in Asia. It is the grain with the second-highest
worldwide production, after maize (corn)Rice is normally grown as an annual plant, although in
tropical areas it can survive as a perennial and can produce
a ratoon crop for up to 30
years. The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall,
occasionally more depending on the variety and soil fertility. It has long,
slender leaves 50–100 cm (20–39 in) long and 2–2.5 cm
(0.79–0.98 in) broad. The small wind-pollinated flowers
are produced in a branched arching to pendulous inflorescence 30–50 cm (12–20 in) long. The edible
seed is a grain (caryopsis)
5–12 mm (0.20–0.47 in) long and 2–3 mm (0.079–0.12 in)
thick. Rice is a major food staple and a mainstay for the rural population and
their food security. It is mainly cultivated by small farmers in holdings of
less than 1 hectare. Rice is also a wage commodity for workers in the cash crop
or non-agricultural sectors. Rice is vital for the nutrition of much of the
population in Asia, as well as in Latin America and the Caribbean and in
Africa; it is central to the food security of over half the world population.
Developing countries account for 95% of the total production, with China and India
alone responsible for nearly half of the world output
Cooking
The many varieties of rice, for many purposes, are
distinguished as long-, medium-, and short-grain rice’s. The grains of fragrant
long-grain rice (high amylose) tend to remain intact after cooking;
medium-grain rice (high amylopectin) becomes stickier. Medium-grain rice is
used for sweet dishes, for risotto in
Italy and many rice dishes, such as arròs negre,
in Spain. Some varieties of long-grain rice are high in amylopectin,
these are generally known as Thai Sticky rice, usually steamed. A stickier
medium-grain rice is used forsushi; the stickiness lets the rice be moulded into a
solid shape. Short-grain rice is often used for rice pudding.
Milled
to un milled rice, from left to right, white rice (Japanese rice),
rice with germ, brown rice
Rice is cooked by boiling or
steaming, and absorbs water during cooking. It can be cooked in just as much
water as it absorbs (the absorption method), or in a large quantity of water
which is drained before serving (the rapid-boil method). Electric rice cookers,
popular in Asia and Latin America, simplify the process of cooking rice. Rice
(or any other grain) is sometimes quickly fried in oil or fat before boiling
(for example saffron rice orrisotto);
this makes the cooked rice less sticky, and is a cooking style commonly
called pilaf by
American chefs or biryani (Dam-pukhtak)
in India, Pakistan, and Iran..
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