[Link].

in

Unit 2
CEREALS AND PULSES

Cereals form the staple food of the

The word Cereal is derived
human race. In their natural form (as in
from an ancient Greek
whole grain), cereals are a rich source
word ‘Cerealia’, a major
of carbohydrates, protein, vitamins and
festival celebrating Ceres
minerals. Pulses are the dried seeds of the
the Roman Goddess of
legume plants. They are non perishables, i.e.,
harvest and agriculture.
they do not get spoilt easily if proper storage
conditions are followed. understand the importance of using
Ø

In this lesson, the students will be able a combination of cereals in the diet.
to: understand the nutritional
Ø

learn about different cereals and
Ø
importance of pulses and legumes.
millets available in the market. promote and practice germination
Ø

know the nutritive value of cereals
Ø
of pulses to enhance the nutrient
and millets available in the market. content of the diet.

Cereals and pulses

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A cereal is any grass cultivated for the aleurone layer, which contains oils, and
edible components of its grain (botanically, other nutrients like minerals, proteins and
a type of fruit called a caryopsis), composed vitamins. The seedcoat and aleurone make
of the endosperm, germ and bran. The ease up the outer layer called the bran, which
with which grains can be produced and represents about 13 percent of the grain. The
stored together with the relatively low cost aleurone layer surrounds the endosperm,
and nutritional contribution has resulted in which is the largest part of the grain (usually
widespread use of cereal foods. They are the about 85 percent). The endosperm consists
staple foods in the diets of most population of storage cells containing starch granules
groups. Millets are hardy plants capable of embedded in a matrix of protein. The germ
growing in areas where there is low rainfall is the sprouting section of the grain. In
and poor irrigation facilities. wheat, it comprises only about 2 percent of
the seed, but contains 65 percent of the B
2.1. Structure of cereal grains
group vitamins and 33% of oil.
All grains have the same basic
structure. The seedcoat consists of an 2.2. Nutritive value of cereals
epidermis (outer layer) and several inner Cereals are the main source of
layers. Just underneath the seedcoat is the energy, contributing 70-80 percent of our

[Link] grain 2. Corn grain

Soft
Outer layers endosperm
Bran Epidermis
Inner layers
Hard
Aleurone layer endosperm
Outer
endosperm Germ
Inner
Epidermis
endosperm
Germ Shoot Aleurone
Root layer

[Link] grain

Outer layer
Bran Epidermis Endosperm
E
Inner layer

Aleurone layer Germ

Ge

Fig 2.1: Structure of cereal grains

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ACTIVITY - 1
2.3. Specific cereals and millets
Common cereals and millets are
Identify and know the nutritive value of
different cereals and millets available in 2.3.1. Rice
the market. The major
carbohydrate of rice is
starch which is 72-75
energy requirement. Eighty percent of
percent. Protein content
dry matter of cereals is carbohydrates.
of rice is 7 percent.
The two form of carbohydrates present
are insoluble fibre (cellulose) and soluble
carbohydrate. Cereals contain 6-12
percent protein, which are deficient in
lysine. Among cereals, protein is of better
quality than others. Fats are present to the
extent of 1-2 percent in wheat and rice
and 3 percent in maize. Cereals are poor
source of calcium and iron, except ragi,
which is a good source of calcium and iron. Fig 2.2: Rice
Whole grain cereals are important source Types of rice
of B vitamins in the diet. The different types of rice are:

Fig 2.3: Types of rice

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Long-Grain Rice: These grains of

Ø
amounts of protein, dietary fibre,
rice are about 4-5 times longer than vitamins and minerals.
they are wide, and don’t tend to Black rice: It has a very high
Ø

clump together when cooked. concentration of anthocyanins,
Medium-Grain Rice: About 2-3
Ø
which gives it the black color. It is
times longer than their width, these high in nutrients and relatively rare,
types of rice can be chewy and tender, this rice variety is slowly becoming
and often clump together. popular in our Indian cuisine.
Short-Grain Rice: Often mistaken
Ø
Basmati rice: Traditionally grown,
Ø

for medium-grain rice, this variety found and used in India, for making
is slightly longer than it is wide, and biriyanis and pulaos, Basmati rice
clumps together easily. is a long-grain variety with a very
Parboiled Rice: This is a type of rice
Ø
delicate texture.
prepared in a unique way; rather Sticky Rice: This is a rice variety
Ø

than removing the outer hull to cook primarily grown in Asia, also known
brown rice, the outer shell is left on as glutinous rice.
while this rice is steamed and dried. R
ed rice: Red rice is similar to black
Ø
Then the outer shell is taken off for a rice in that it is colored due to its
less clumpy and more nutrient-dense unique anthocyanin content. This
variety of rice. provides the red color to the husk,
Polished rice: Polished rice is rice
Ø
which can either be partially or fully
that has been milled, which effectively removed before preparing this type
strips away much of the protein and of rice.
vitamin content. Traditional white
Different rice products
rice is considered a polished rice, and
Rice flour: Rice starch granules are
Ø

therefore less nutrient-dense than
quite small and are embedded in a
other varieties.
protein matrix. It is used in puddings,
Brown rice: Brown rice is rice in
Ø
ice creams and custard powder.
which the inner husk is not removed
R
ice bran: Bran includes several
Ø
meaning that it hasn’t been milled
sublayers within the pericarp and the
and thus provides a much higher
aleurone layer. Bran is a good source
content of fiber and nutrients. It
of antioxidants. Oil is taken from rice
is unpolished whole grain which
bran.
contains 100 percent bran, germ
and endosperm constituents. Brown Broken rice: It is mainly used in
Ø

rice is nutritionally superior to hand making upma.
pounded rice, under milled and Parched rice products: This includes
Ø

polished rice because it has higher parched rice, puffed rice and flaked

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rice. They are easily digestible and

hence good for children and old
people. It adds variety in the diet.
Rice flakes are a good source of iron.

2.3.2. Wheat
Wheat grains are ovoid in shape rounded
in both ends. Wheat proteins are rich in
glutamic acid and low in tryptophan. Whole
wheat is a good source of thiamin, riboflavin,
niacin, folic acid, calcium, phosphorus,
Fig 2.4: Wheat
zinc, copper and iron. Wheat is also a good
source of fibre. Wheat is consumed mostly
in the form of flour obtained by milling the baked goods. Many of the foods we consume
grain while a small quantity is converted on a daily basis such as bread, cookies,
into breakfast foods such as wheat flakes cakes, pies, pastries, cereals, crackers, pasta,
and puffed wheat. flour tortillas and noodles are all made from
wheat flour.
Wheat is milled to produce flour
which is used to make a variety of products Products of wheat
including bread across the world. Wheat Whole wheat flour: It contains the
contains a protein called gluten which is finely ground bran, germ and endosperm
necessary for the basic structure in forming of the whole kernel. It is used in making
the dough system for bread, rolls and other chapathis, puris, whole wheat bread, etc.

DO YOU KNOW...?
Some interesting Facts about wheat
» Malted wheat is used in health drinks. and in alcoholic drinks after distillation.
» Wheat is used for cattle, poultry, and other livestock feed.
» Young wheatgrass is becoming increasingly popular as a nutritional supplement
offering vitamin A, B-complex, C, E, and K.
» Some strains of wheat are grown to produce starch in South Asia used in textile
manufacturing.
» In many countries, rural houses still use wheat straw to thatch their houses as well as
mattresses and pillows.
» Wheat is also being used for plastics manufacturing and aquaculture feed purposes for
both fish and shrimp.

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Wheat bran: Wheat Bran is a [Link]

concentrated source of insoluble fibre and Oats are whole grains. Neither the bran
provides health benefits. nor germ is removed in different forms
Wheat germ: It is a great source of of oats and hence all forms like oat meal,
vegetable protein, along with fiber and oat flakes and oat bran are nutritious. In
healthy fats. It is also a good source of oats there are significant amounts of beta
vitamin E, magnesium, thiamine, folate, glucans, soluble fibre which reduces serum
potassium and phosphorus. cholesterol.

Wheat rava: Broken wheat or wheat [Link]

rava is used in the making of upma, bisi bela Barley malt is used in bakery, processed
bath, pongal, etc. foods and in vinegar and syrup making.
Wheat flakes: They are used as breakfast 2.3.5. Millets
cereals. They are packed with dietary The major millet crops of India are:
fibre and most varieties are fortified with
Pearl Millet / Bajra /Kambu: India
Ø

numerous essential vitamins and minerals.
is the largest producer of Pearl millet.
Maida: It is also known as refined flour. This millet is an excellent source of
The bran and germ are separated in making phosphorus which is essential for
white flour or maida. Maida bakes uniformly the structure of body cells. It has the
into a loaf of greater volume and it is more same quantity of protein as wheat.
bland in taste and more easily digested.
Finger Millet / Nachani /
Ø

The more the refinement, the lesser the
Kezhvaragu: It is also known as finger
nutritional quality.
millet, ragi and red millet. It is well
Semolina: It is coarsely ground known in Southern India. This millet
endosperm and its chemical composition is is rich in protein. The major proteins
similar to that of white flour. of ragi are prolamins and glutelins
Macaroni products: These products and they appear to be adequate in all
are also called pasta. These products include essential amino acids. Ragi is rich in
macaroni, spaghetti, vermicelli and noodles. minerals especially calcium with good
source of iron. The malted ragi flour
can be used along with germinated
green gram flour to formulate a high
calorie-dense weaning food having
excellent nutritional qualities. Ragi
flour can be used with milk beverages.
F
oxtail Millet /Kangni / Thinai:
Ø
Foxtail millets are rich in iron and
pest-free. Foxtail acts as anti pest
Fig 2.5: Macaroni

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Fig 2.6: Types of Millets

agents which helps to store the and minerals such as phosphorus,

delicate pulses like green gram. calcium, potassium and iron.
Kodo millet/Kodra/Varagu: Kodo
Ø
2.3.5a. Health benefits of millets
millet contains high amount of The various health benefits of millets are:
polyphenols which acts as an
1. Healthy heart: Millets are rich in
antioxidants. It is rich in fiber and
magnesium which helps to lower the
low on fat.
blood pressure and also decreases
Little Millet / Kutki / Saamai: The
Ø
the chances of strokes, heart attacks
seeds are smaller in comparison to and antherosclerosis.
other millet such as foxtail millet.
2. Balance cholesterol level: The high
Little millet has high amount of iron
amount of fiber found in Millet helps
content and fiber like Kodo.
to lower the cholesterol.
Barnyard Millet / Jhangora /
Ø

3. Prevent diabetes: It helps to reduce
Kuthiravali: Barnyard millets are
the risk of Type 2 diabetes as it
good source of fiber, phosphorous as
possesses an adequate amount of
well as calcium.
magnesium.
Sorghum
Ø
/Jowar /Cholam:
4. Assist digestion: Since millets are
Sorghum is mostly cultivated due
rich in fibre, it helps to enhance the
to its high fodder value. Sorghum is
gastrointestinal health and eradicate
rich in nutrients with high amount
the ailments such as excess gas,
of protein, unsaturated fats, fiber
constipation, cramping and bloating.

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Fig 2.7: Sweets and savouries - Millets

5. Prevent cancer: Research shows that Replace rice or wheat with millets in
Ø

fibre is the simplest way to prevent the preparations such as:
outbreak of breast cancer in women. Sambar rice

Since millets are rich in fiber, it can
Curd rice

prevent occurance of breast cancer.
Upma

6. Detoxification: Millet contains
antioxidants which help to neutralize Kozhukattai

the free radicals that can lead to Pongal

cancer and also clears up the toxins
Idli

from the liver and kidney.
Dosai

[Link] health: Research shows
that Millet helps to improve the Adai

respiratory health and also prevent DO YOU KNOW...?
asthma.
Colours of unpolished millets
2.4. How can millets be used in the » Varagu is dark brown
daily diet?
One of the most common ways to
Ø
» Thinai is dark yellow
eat millets is as breakfast cereal or » Saamai and kudiravaali are light grey
porridge. » Panivaragu is creamy yellow
» Kambu has a greenish tinge.

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Snacks such as murukku, thattai and

Ø
them similar nutritive properties to
seedai and sweets such as ladoo can wholemeal products, but without the
be made from ragi. fibre content.
Thinai is best suited for making
Ø
Flour is the powdered form of the
Ø

adhirasam. It can also be used to grain after grinding or milling.
make halwa, ven pongal, sweet Meal is a more coarsely ground
Ø

pongal or curd rice. product than flour.
For pulav or biriyani, go for parboiled
Ø
Instant or quick-cook products have
Ø

samai, kudthiravali or varagu. been cooked, or partially cooked, then
2.5. Processing of cereals dehydrated. When reconstituted they
1. Primary processing of cereals require very little preparation time.
The main purpose of primary processing Examples include instant porridge,
of whole cereal grains is to separate the outer quick-cook rice and instant Asian
layers of the grain from the inner section. style noodles.
When the grain is milled to produce white 2. Secondary processing of cereals
flour, the germ and the bran are discarded. Secondary processing of cereals results
The milling process grinds and pounds the in a variety of products. The main products
grains. The process used for milling each are as follows:
grain type is slightly different. Breakfast cereal production may
Ø

After milling of the grain, the products involve other processes such as
can be described in the following ways: rolling and baking to make flakes. Eg.
Wholegrain or wholemeal products
Ø
Wheat flakes.
means the whole of the grain has B
read and other bakery items
Ø
been used that is the bran germ such as savoury crispbreads, sweet
and endosperm. Because the oil biscuits, cakes and pastries require
component in the germ can go rancid the additional processes of sifting,
after a time, wholemeal products can mixing, kneading, proving and
develop off flavours. baking. Some breads and cakes are
Refined products refer to products
Ø
leavened with raising agents such as
made only from the endosperm yeast and baking powder.
(starch). The bran and germ are Extruded snack foods — commercially
Ø

removed. Refined products have a produced using a dough or batter that
longer shelf life but are nutritionally is extruded and cooked into novelty
poor because they contain mostly shapes. Eg. macaroni.
carbohydrate. Pasta is formed from flour-based
Ø

Enriched products have vitamins
Ø
dough and formed into shapes by
and minerals added, usually to give hand or machine.

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Noodles and dumplings are

Ø
This makes rice easier to process by hand,
manufactured from flour-based boost its nutritional profile and change its
doughs and shaped, then simmered texture.
or poached in liquid. 1. Conventional process: This consists of the
2.5.1. Milling following steps:
Cereal processing is complex. The Steeping paddy in cold for 2 or 3 days
Ø

principal procedure is milling, i.e., the in large cement tanks.
grinding of the grain so that it can be S
Ø teaming of the soaked paddy for
easily cooked and rendered into attractive 5-10 minutes, and
foodstuff. The steps involved in the process Drying in the sun.
Ø

of milling are:
2. Hot soaking process: This consists of the
Rice is passed through two stone
Ø
following steps:
rubber discs rotating at different Soaking of paddy in water at 65-70o C
Ø

speeds and by shearing action on the for 3-4 hours.
grain, the hull is pulled away.
D
raining of water and steaming of
Ø
This is then milled in a machine called
Ø
soaked paddy in the same vessel for
pearlor to remove coarse outer layers 5-10 minutes, and
of bran and germ by the process of
Drying of the paddy in the sun or in
Ø

rubbing, resulting in unpolished
mechanical driers.
milled rice.
Unpolished rice is liable to develop
Ø
Advantages of parboiling
rancidity and so it is next polished in Dehusking of parboiled rice is easy.
Ø

a brush machine which removes the M
illed parboiled rice has greater
Ø
aleurone layer and yields polished rice. resistance to insects and fungus.
Sometimes the polished rice is further
Ø
Loss of nutrients due to the removal
Ø

treated in a device known as trumbol of husk and bran in milling are
to give a coating of sugar and talc to decreased.
produce a brighter shine on the rice. Loss of water soluble nutrients due
Ø
The percentage of losses of different to washing of rice is less in parboiled
nutrients during milling are: protein 15 rice compared to raw rice.
percent, fat 82 percent, thiamine 85 percent, Parboiling improves digestability.
Ø
riboflavin 70 percent and pyridoxine 50
percent. The degree of milling determines 2.5.3. Malting of cereals
the amount of nutrients removed. Malting is a controlled germination
process, which activates the enzymes of the
2.5.2. Parboiling resting grain resulting in the conversion of
Parboiling is a process in which rice cereal proteins and other macromolecules.
has been partially boiled in the husk.

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Generally barley is used in the production of gives toughness and rubberiness to gluten.
malt. Other grains used in the preparation Gliadin gives elasticity. Due to its elastic
of malt includes wheat, jowar and ragi. properties, the dough can be rolled to
The process of malting of cereal grains prepare chapathi or poori.
consists of the following steps:
1. Selection of grain and cleaning.
2. Steeping in cold water for 36 hours
with 2 to 3 changes in water.
3. Germination: The grains are spread
on wire mesh trays and kept for 3 days.
Water is sprinkled over each of these trays.
4. Kilning: The germinated grains are
dried at slow rate on kilns.
Amylase rich food (ARF) is germinated
cereal flours which are extremely rich
in the enzyme alpha-amylase. ARF are
excellent weaning foods because they
reduce the bulk of weaning foods and are
energy dense. Malt is used in commercial
proprietary foods, breakfast cereals, malted
milk confectionaries, infant foods, bakery
products and in brewing.

2.6. Cereal cookery

2.6.1. Gelatinisation
Starch granules do not dissolve readily Fig 2.8: Gluten formation (Chapathi and Poori)
in cold water but they will form a temporary
suspension with the starch tending to settle 2.6.3. Dextrinisation
out as soon as the mixture is allowed to Dry heat also brings changes to
stand. When heated with water, the grains starch granules through a process known
absorb water and swell. This process is called as dextrinisation. If a starch product
as gelatinisation. is subjected to dry heat, carbohydrate
2.6.2. Gluten formation compounds called dextrins are formed.
Although all cereals are more or less When these are dissolved in water they have
similar in protein content, the unique a sweet taste. Colour and flavor changes also
presence of glutelin and gliadin in the occur. Extensive dextrinisation reduces the
wheat makes it suitable for certain recipes. thickening power of starches. Eg. Toasted
Glutenin or glutelin is the protein which bread.

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2.7. Fermented cereal products 2.8. Role of cereals in cookery

The term fermentation refers to the
breakdown of carbohydrates into simpler
substances. The advantages of fermentation
are: Role of cereals in cookery
Flavour and texture of the product
Ø
1. Cereals are used as thickening agent,
are improved. eg. corn flour in custard, corn flour in
white sauce and macaroni in soups.
Vitamin B and C content is increased.
Ø

2. Cereals are used as coating agent,
The product is easily digestible.
Ø

eg. maida paste in cutlets or bread
Acid by- products formed during
Ø
crumbs in cutlets.
fermentation inhibits the growth of
3.
Cereals are used in sweet preparations,
harmful microorganisms.
eg. rice payasam and wheat halwa.
It provides variety in the diet.
Ø

4.
Malted cereals are used in the
Some of the fermented cereal products preparation of beverages and weaning
are: mixes.
Idli
Ø Ø Dosai Ø Dhokla 5.
Cereal products like corn flakes and
Ø Appam Ø Bread rice flakes are used as ready to use
foods.
6.
Fermented foods made from cereals
are used as breakfast foods or snacks,
eg. idli, dhokla.

2.9 Health benefits of cereals

Source of Energy: Cereals are the
Ø

Fig 2.9: Fermented cereal products (Idly and Dosai) major energy provider in the diet.
H
igh Mineral Content: Ragi, millets,
Ø
Some fascinating facts about cereals jowar, and bajra have high amounts
of minerals and fiber.
»The first cereal grains were
domesticated by early primitive Prevent Cancer: Whole wheat
Ø

humans, about 8,000 years ago. products reduce the chances of breast
cancer.
»The cereal industry uses 816 million
pounds of sugar per year in the P
revent Constipation: Cereals have
Ø
making of bread, biscuits and both insoluble and soluble fibers like
pastries. cellulose, pectin, and hemicellulose.
This prevents constipation.

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Maintain Blood Sugar Level: The

Ø

ACTIVITY - 2
fiber content in cereals decreases
the speed of glucose secretion from List any five recipes that can be made
the food, thereby maintaining sugar out of:
levels in the blood. (a) Rice (b) Wheat (c) Ragi (d) Semolina
(e) millets and their preparation.
Provide Protein: Cereals usually
Ø

have 6-12% protein.
Source of Vitamins: Cereals are a
Ø

The word pulse originates directly
good source of vitamins B.
from the Latin puls meaning “thick
2.10 Pulses gruel or porridge”.
Pulses are edible fruits or seeds of pod
bearing plants. Pulses are the edible seeds of
plants in the legume family. Pulses grow in 2.10. 1 Nutritive value of pulses
pods and come in a variety of shapes, sizes Pulses give 340 calories per 100 grams
and colors. Different varieties of pulses are which is almost similar to cereal calorie
grown around the globe. The major pulses or value. Pulses contain 55 to 60 percent starch.
dhals which find important place in Indian In a vegetarian diet, pulses are important
diet are red gram dhal, Bengal gram dhal, sources of protein. They give about 20-25
black gram dhal and green gram dhal. Some percent protein that is double the amount
pulses like Bengal gram, green gram, rajmah, of protein compared to cereals. The proteins
soya bean dry peas are used as whole grams. of pulses are not of good quality as they
A legume is a plant or its fruit or seed. Well are deficient in aminoacids. Pulses contain
known legumes include chickpeas, channa 1.5 percent fats. They contain calcium,
and soyabean. magnesium, zinc, iron, potassium and

Pulses
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phosphorus. They are excellent sources of

ACTIVITY - 3
B complex vitamins particularly, thiamine,
Germinate pulses and prepare any two
folic acid and pantothenic acid. Like cereals,
products from them.
they do not contain any vitamin A or vitamin
C, but germinated pulses contain vitamin C.
Advantages of germination
Nutritive value is improved during
Ø

Pulses are considered as super food sprouting. During sprouting, minerals
because they are: like calcium, zinc and iron are
released from bound form. Vitamin C
» Good source of protein
is synthesised during germination.
» Rich in minerals and B vitamins
S
Ø prouting decreases cooking time.
» Low in fat
Thickening power of starch is reduced
Ø

» Gluten free due to conversion of starch to sugars.
» Source of dietary fibre Germination improves taste and
Ø

texture.
2.10.2 Germination Germinated pulses add variety to the
Ø

Whole pulses are soaked overnight, diet.
water should be drained away and the seeds
2.10.3 Toxic constituents in pulses
should be tied in a loosely woven cloth and
Some pulses contain chemical
hung. Water should be sprinkled twice or
constituents that have toxic properties.
thrice in a day. In a day or two, germination
takes place. 1. Trypsin inhibitors: They are present
in red gram, Bengal gram, cowpea,
double bean, soyabean and dry peas.
Trypsin inhibitors are proteins that
inhibit the activity of trypsin in the
gut and interfere with digestibility
of dietary proteins and reduce their
utilisation.
2. Lathyrogens: Lathyrism is a nervous
Fig 2.10: Germination disease that cripples man. It is
known to result from an excessive
consumption of the pulse kesari dhal
DO YOU KNOW...?
(Lathyrissativus). The symptoms
Pulses have been essential part of our diet of lathyrism are muscular rigidity,
for centuries. Agricultural production of weakness and paralysis of the leg
pulses dates back to 7000-8000 BC. muscle.

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3. Haemagglutinins: These are proteins

in nature and they occur widely in
DO YOU KNOW...?
leguminous seeds. Haemagglutinins
reduce the food intake resulting in
poor growth.
4. Saponins: These are present in
soyabeans, Saponoins cause nausea
and vomiting. These toxins can
be eliminated by soaking prior to
cooking. In December 2013, the United
5. Goitrogens: These substances Nations General Assembly (UN)
interfere with iodine uptake by voted unanimously to declare 2016
thyroid gland. They are present in the International Year of Pulses (IYP).
soyabean and groundnuts. Excessive Throughout 2016 the Global Pulse
intake of these foods may lead to Confederation (GPC) celebrated, raise
precipitation of goitre. awareness and promote consumption of
pulses at events around the globe.
6. Tannins: They have high amount
of seed coat in most legumes.
Tannins bind with iron irreversibly 2.10.5. Soyabean
and interfere with iron absorption. Soyabean with its high protein contents
Tannins also bind proteins and is considered as a substitute for meat protein
reduce their availability. which is expensive. Soyabean has 42 grams
of protein per 100 grams of the product.
These toxic constituents can be removed
during processing and cooking. Soyabean can be processed to obtain
the following products:
2.10.4. Forms of pulses
1. Soya flour: Soya flour is used in
Pulses are used in different forms such
combination with wheat flour in
as:
preparation of chapathis. It can also
Whole legumes
Ø
be incorporated in the batter used
Decuticled split legumes with and
Ø
in the preparation of bajji, vadai and
without skin pakoda.
Germinated or fermented pulses
Ø

Flour of pulses and
Ø

Parched pulses like Bengal gram and
Ø

peas.

Fig 2.11: Soya

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2. Soya milk: The milk is prepared by 2.10.6 Role of pulses in cookery

grinding soaked beans with water.
It is then passed through a mill in a
stream of water. The emulsion that is
obtained is filtered and transferred to Role of pulses in cookery
a boiler and mixed with vitaminised 1. Pulses are rich in protein and vitamins
margarine to which sugar, salt, B and improve the quality of cereal
calcium and malt are added. The proteins.
mixture is cooked for 20 minutes,
2. Pulses give satiety due to high protein
emulsified and then dried.
and fibre content.
3. Tofu: It can be used like paneer in
3. Pulses improve flavor and
various preparations.
consistencyof dhal sambhar and
4. Textured vegetable protein (TVP): rasam.
It is prepared using defatted soya
4. They contribute to fermentation in
flour from which most of the oil
Idli and Dosai batter.
and carbohydrates are removed. It is
quick to cook with a protein content 5. They are used in snacks like sundal,
compared to certain meats. bajji, etc.
5. Soya protein isolates: Soya protein 6. They are used in salads, eg. sprouted
isolates are protein granules, isolated gram.
by processing. It is fortified with 7.
They are used in desserts like dhal
vitamins and minerals and used as a payasam and sweets like mysorepak
complementary food. and ladoos.
6. Soya Grits: Soya grits are made from 8.
They are used as thickening agents,
lightly toasted soya beans that have eg. Bengal gram flour in gravies.
been ground into coarse pieces. The
9. Roasted pulses are used in chutneys
toasting brings out their pleasant,
and chutney powders.
nutty flavor.
10. They are used as seasonings and
curries.
DO YOU KNOW...?
Other uses of pulses
2.10.7 Health benefits of pulses
» Part of the vital web of biodiversity.
G ood for Your Heart: Pulses are
Ø

» Foster sustainable agriculture and soil high in fiber and potassium which
protection. is useful in lowering blood pressure
» Unexpected ally against climate and reducing the risk of heart
change. diseases.

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L ower Risk of Diabetes: Pulses

Ø
Cereals are the main source of
Ø

are a low-glycemic index food. energy, contributing 70-80 percent of
Including pulses in the diet can the requirement.
make it easier to manage the blood C
ereals contain 6-12 percent protein,
Ø
sugar. which are deficient in lysine.
High in Protein: Pulses also make
Ø
Cereals are used in food preparation
Ø

a healthy and inexpensive source of and processing in a variety of ways. The
protein. whole grain can be used in porridge,
Good Source of Folate: Pulses also
Ø
soups, salads and main dishes.
are a good source of folic acid, a Secondary processing of cereals
Ø

B vitamin needed to produce and results in a variety of products like
maintain new cells. bread, flakes, pasta, etc.
Pulses can help maintain and lose
Ø
Pulses are the edible seeds of plants
Ø

weight: The fibre in pulses increase in the legume family.
the satiety value and helps in reducing
Pulses give 340 calories per 100
Ø

and maintaining weight.
grams which is almost similar to
Summary cereal calorie value.
A cereal is any grass cultivated for
Ø
S
Ø oyabean with its high protein
the edible components of its grain contents is considered as a substitute
(botanically, a type of fruit called for meat protein which is expensive.
a caryopsis), composed of the Soyabean has 42 grams of protein per
endosperm, germ and bran. 100 grams of the product.

Glossary
Terms Meaning
ARF Amylase Rich Food. Amylase Rich Food is germinated cereal flours
which are extremely rich in the enzyme alpha amylase. They are
excellent weaning foods because they reduce the bulk of the weaning
foods and are energy dense.
Bran It is the hard outer layer of the cereal grain which is rich in fibre.
Dextrinisation It is the process involving the browning of starch foods when subjected
to dry heat. The starch is broken down to dextrins.
Distillation It is the action of purifying a liquid by a process of heating and cooling.
Gelatinisation It is the process of breaking down the intermolecular bonds of starch
molecules in the presence of water and heat, allowing the hydrogen
bonding sites to engage more water.

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Germination It is the process by which an organism grows from a seed or a similar

structure. The most common example of germination is the sprouting of
the seedling from a seed of an angiosperm or gymnosperm.
Gluten It is a composite of storage proteins termed as prolanins and glutelins
and stored together with starch in the endosperm of various cereal
grains. It is found in wheat, barley, rye, oats, etc.
Kilns It is a furnace or oven for baking or drying something.
Macaroni They are the class of food each of which is prepared by drying formed units
products of dough made from semolina, durum flour or any combination of two.
Malting It is a controlled germination process which activates the enzymes of the
resting grains resulting in the conversion of cereal proteins and other
macromolecules. Generally Barley is used in the production of malt.

Questions (a) gelatinisation

Part A: (b) gluten formation
Choose the correct answer (1 mark)
(c) dextrinisation
1. is the outer layer of the
kernel. (d) gluten

(a) Bran 6. Pulses give calories per

100 grams.
(b) endosperm
(a) 340 (b) 250 (c) 175 (d) 179
(c) germ
7. Soyabean contains about
(d) Epidermis
percent proteins.
2. Cereals are deficient in amino acid
(a) 22 (b)32 (c) 42 (d) 52
.
8. Pulse protein is deficient in
(a) lysine (b) methionine
aminoacids.
(c) cysteine (d) germ
(a) Arginine
3. Parboiling reduces the loss of vitamin
(b) methionine
.
(c) lysine
(a) A (b) B (c) C (d) D
(d) germination
4. The process of removing bran and
germ is called as . 9. Germination increases the vitamin
content of pulses.
(a) milling (b) parboiling
(a) A (b) D (c) C (d) V
(c) malting (d) boiling
10. is prepared using defatted
5. If a starch product is subject to dry
soya flour from which most of the oil
heat, it is called as
and carbohydrates are removed.
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(a) Tofu (b) TVP 8. Explain gelatinisation.

(c) Soya milk (d) Milk 9. How can millets be incorporated in
Part B: the diet?

Write short asnwer (2 marks) 10. Discuss the nutrient content of

1. List any two products of wheat. pulses.

2. List any two rice products. 11. Write on the different forms of
pulses.
3. What are the nutrients present in ragi?
12. What are the advantages of
4. What is bran?
germination?
5. What are the uses of malted foods?
Part D:
6. What is fermentation?
Answer in detailed (5 marks)
7. What is dextrinisation? 1. Explain parboiling. What are its
8. Write on ragi. advantages?
9. List the food products that can be 2. Draw and explain the structure of
made with ragi. wheat grain.
10. List any two millets available. 3. Explain the role of cereals in cookery.
11. Write on TVP. 4. What is fermentation? What are
the cereal products prepared by
12. Write on the uses of soya flour.
fermentation?
13. What is germination?
5. Write on the different rice products.
14. Write on soya protein isolate.
6. Explain the different wheat products.
15. What is Tofu?
7. Write on gluten formation.
Part C:
8. What are the benefits of using millets?
Answer in brief (3 marks)
9. How cereals are used in Indian
1. Draw the structure of rice and name
cookery?
its parts.
10. Explain the health benefits of cereals.
2. Explain the nutritive value of cereals.
11. Write on the toxic constituents in
3. How is milling done?
pulses.
4. Write on the steps in parboiling.
12. Write on the different soya products.
5. Explain the malting process.
13. Discuss the role of pulses in cookery.
6. What are the advantages of
14. How pulses are used in Indian
fermentation?
cookery?
7. List the different fermented cereal
15. What are the health benefits of
products.
pulses?

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