Dr.
Venkatesh U
RICE, RAW, MILLED
VENKATESH U
Identify and mention which group of food it
belongs to -
Cereals
-
What is its protein content?
Protein content of milled rice is around 6.8 g
-
per 100 g.
-
What is its caloric value?
VENKATESH U
345 kcal per-100 g
-
What are the limiting amino acids in it?
The limiting amino acid is lysine even though
-
its content is higher in rice as compared to
-
other cereals.
-
What is the effect of milling?
The milling process deprives rice of the
following:
Loss of protein up to 15%
-
Loss of thiamine up to 75%
- VENKATESH U
Loss of ribofavin and niacin up to 60%
Bu By
Those who sustain mainly on polished rice are
susceptible to which nutritional disorder?
-
Beriberi
Why is rice protein considered better quality
protein?
Rice contains more lysine than any other cereal.
Does 100 g of rice contain more protein than 100
mL milk?
Yes, milk protein content ranges from 1.1 g to 4.3
-
-
g per 100 mL, whereas the protein content of rice
is 6.8 g per 100 g.
VENKATESH U
Which cooking practices compromise the
nutritive value of rice?
Washing rice in large quantity of water leads to
loss of up to 60% of water-soluble vitamins,
mainly the B-complex vitamins.Cooking rice in
large quantity of water and draining away the
excess water after cooking leads to even
further loss of these vitamins. VENKATESH U
PARBOILED RICE
Identification
Parboiled rice has a glassy translucent
appearance.
VENKATESH U
Mention its nutritive value.
Protein—7.7 g per 100 g
Carbohydrate—78 g per 100 g
Fat—0.5 g per 100 g
Calories—345 per 100 g
What is par boiling?
The technique recommended by CFTRI (Cen-
tral Food Technological Research Institute) is
as follows:
Soaking paddy in hot water (65-70ºC) for
3-4 hours followed by draining the water and
steaming the paddy in the same pot for 5-10
minutes.
The paddy is then sun dried and milled.
VENKATESH U
What are the advantages obtained by parboiling?
The vitamins and minerals are driven into the
deeper layers of the grain and are not lost by
milling and washing.
The grain becomes harder and rendered resistant
to insect invasion.
The starch present in the grain gets gelatinized
and improves the keeping quality.
What is the disadvantage of parboiling?
Parboiling leads to loss of favor of the rice; this is
not relished by many.
VENKATESH U
Name the adulterant used in this item.
Mud, grit, and soapstone bits.
What is food adulteration?
It comprises mixing, substitution, concealing the
quality, selling decomposed foods, mis-branding,
giving false labels, and addition of toxicants.
What are the legal measures to prevent
adulteration?
Enactment of “Prevention of Food Adulteration
Act” (PFA)
Rules revised from time to time by “Central
Committee for Food Standard
BROWN RICE (HUSKED RICE)
Mention its nutritive
value.
Protein—7.2 g per 100
g
Fat—1 g per 100 g
Carbohydrate—76.7 g
per 100 g
Energy—346 kcal per
100 g
VENKATESH U
WHEAT
Identify and mention which What is its protein content?
group of food it belongs to. Varies from 9 to 16 g per
Cereals 100 g
What is its caloric value?
346 calories per 100 g
What are the limiting amino
acids in it?
Lysine
Treonine
VENKATESH U
MAIZE
Mention its nutritive value.
Protein—11.1 g per 100 g
-
Carbohydrate—66.2 g per
100 g
Fat—3.6 g per 100 g
-
Calories—342
- per 100 g
What are the limiting
amino acids in it?
Tryptophan
-
Lysine
Mention the disease caused by consumption
of excessive maize.
Pellagra
-
Which nutritional features are responsible for
this pellagragenic effect?
Defciency
-
of tryptophan
Excessive leucine - Towar
- - VENKATESH U
Tr unive
How can you prevent it?
Niacin should be taken as supplement with
maize.
Esgots-Boy19
BAJRA allyrism-Ta
Mustan
Epity doe and -
Aylatoxin
-
mut
--
Identify and mention which Which mineral is abundant in
group of food it belongs to. this food article?
Millets Iron (8 mg per 100 g)
- -
Calcium
Mention its nutritive value. Which infestation is bajra crop
Protein—10-14 g per 100 g prone to?
Carbohydrate—67.5 g per 100 g Claviceps fusiformis or ergot
-
Fat—5 g per 100 g Which disorder results from
Calories—361 per 100 g consumption of ergot-infested
grains?
-
-
Ergotism
What are the limiting amino
ra-Fou
=
How can ergotism be
-
acids in it?
· prevented?
Threonine
Ergot in tested seeds can be
Lysine removed from the rest by
VENKATESH U
-
• Floating them in 20% salt water
• Handpicking
-
• Air foatation
RAGI
Identify and mention
which group of food it
belongs to.
Millets
Mention its nutritive
value.
gre
Protein—7.3 g per 100 g
Carbohydrate—72 g per
100 g
Fat—1.3 g per 100 g
Calories—328 per 100 g
Which mineral is abundant in this food
article?
Calcium, 344 mg per 100 g
How does it qualify as a weaning food?
Ragi is suitable as a weaning food because
• It has a high content of calcium.
-
• It-has all the essential amino acids in adequate
amounts unlike other cereals and millets. ↑
VENKATESH U
JOWAR
Identify and mention It is rich in which amino
which group of food it acid and what is the
belongs to. disadvantage of this?
Millet It is rich in leucine. Excess
of leucine interferes with
the conversion of
tryptophan into niacin. The
What are the limiting defciency of niacin leads to
amino acids in it? pellagra.
Lysine
-
Treonine
- How can it be prevented?
Avoid total dependence on
jowar.
VENKATESH U
Consumption of groundnut
which has niacin.
BENGAL GRAM (CHANA DAL)
Identify and mention which How do you improve its
group of food it belongs to. nutritive value?
Pulses The nutritive value of all
pulses can be improved by
Mention its nutritive value. • Germination
-
(unsplit form
Protein—17.1 g per 100 g only)
-
Fat—5.3 g per 100 g • Fermentation
Calories—360 per 100 g
Rich in minerals and B group What are the limiting amino
vitamins such as ribofavin acids in it?
and thiamine. Methionine
Cysteine
VENKATESH U
Which amino acid it is rich
in?
Lysine
RED GRAM (TUVAR OR ARHAR)
How many kilocalories do we get by consuming
100 g of this article?
335 calories per 100 g
How many grams of protein and fat do we get by
consuming 100 g of this article?
Protein content—22.3 g per 100 g
Fat content—1.7 g per 100 g
VENKATESH U
Which is the limiting amino acid in this food
article?
Methionine
Cysteine
What is its role in nutritional rehabilitation?
The multipurpose food used in National Nutri-tion
Programs is prepared by mixing 75% groundnut four
(after fat extraction) and 25% roasted red gram four.
Which item is feared to contaminate red gram?
There is a fear of contamination with Khesari dal
(Lathyrus).
Which health hazard results from consumption of
contaminated dal?
Long-term consumption of contaminated dal leads
to
• Neurolathyrism in humans
• Osteolathyrism in animals
Which toxin is responsible for causing
neurolathyrism?
• Beta oxalyl amino alanine (BOAA)
Which states are endemic for lathyrism?
Madhya Pradesh
Uttar Pradesh
Bihar and
Odisha
VENKATESH U
GREEN GRAM
Identify and mention
which group of food it
(green gram; Fig. 3.12)
belongs to.
Pulses
What is its protein
content?
Protein content—24 g per
100 g
Fat content—1.2 g per
100 g
Energy—348 g per 100 g
BLACK GRAM DAL (URAD DAL)
Identify and mention which group of food it
(black gram; Fig. 3.13) belongs to.
Pulses
What are its protein, fat content, and caloric
value?
Protein—24 g per 100 g
Fat content—1.2 g per 100 g VENKATESH U
Energy—348 g per 100 g
RAJMA
What are the limiting
amino acids in it?
Methionine
Cysteine
What is its nutritive value?
Protein—22.3 g per 100 g
Fat—1.3 g per 100 g
Energy—346 calories per
100 g
SOYA BEAN
Identify and mention which
group of food it belongs to.
Pulses
(One common mistake that the
students make is that they
assume that soya bean is syn-
onymous with soya nuggets.)
What are its protein content,
fat content, and caloric
value?
Protein—43.2 g per 100 g
Fat content—19.5 g per 100 g
Calories—432 per 100 g
How does it differ from animal protein?
Its protein is not biologically complete. It is defcient in
methionine.
Why is soya bean considered as the “queen” of all
legumes?
Soya bean is nutritionally the richest among pulses. It
has about 40% protein, 20% fat, and 4% of minerals.
Its protein has the higher nutritive value compared to
other dals.
It has high content of iron.
It is rich in carotene, lysine, and folic acid.
Soya bean oil is one of the few oils which are rich in
alpha-linolenic acid and linoleic acid.
SOYA CHUNKS
How is it different from soya
beans?
Soya chunks are made from
soya four after the oil has
been extracted (defatted
four).
(It has been commonly
observed that students
make the mistake of
confusing soy chunks with
soya bean. Soya bean is a
natural legume, whereas
soya chunks are made by
processing de atted soya
four.)
GROUNDNUT
Mention its nutritive
value.
Protein 26.7%, fat
40.1%, and calories—
567 per 100 g
Rich in niacin content—
20 mg per 100 g
Rich in iron, calcium,
and phosphorus
Which toxin is produced if it is improperly stored?
Improper storage may result into infestation by the
fungi Aspergillus.
This fungus produces mycotoxins called as afatoxins.
Afatoxins are hepatotoxins and carcinogenic.
What is the health hazard when fungus infested item is
consumed?
Afatoxicosis
How do you prevent it?
Ensure proper storage after thorough drying.
During storage, the moisture content should be kept
below 10%.
If the nuts are contaminated, it should not be
consumed.
Comment on the quality of fat.
Groundnut oil is high in MUFA (mono unsatu-
rated fatty acids) content.
What is its role in nutritional rehabilitation?
The multipurpose food used in National
Nutrition Program is prepared by mixing 75%
groundnut four (after fat extraction) and 25%
roasted red gram four.
Among all the nuts which one has the highest
content of iron?
Pistachio—14 mg per 100 g1
