INTRODUCTION TO RICE

≈ Rice is the seed of the monocot plants Oryza sativa (Asian rice) oyza glaberrima (African rice). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies.

≈ It is the grain with the third-highest worldwide production, after maize (corn) and wheat, according to data for 2009.

≈ Rice is often directly associated with prosperity and fertility, therefore there is the custom of throwing rice at wedding

≈ Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.

≈ 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.

The seeds of the rice plant are first milled using a rice huller to remove the chaff (the outer husks of the grain). At this point in the process, the product is called brown rice. The milling may be continued, removing the 'bran', i.e., the rest of the husk and the germ, thereby creating white rice. White rice, which keeps longer, lacks some important nutrients; in a limited diet which does not supplement the rice, brown rice helps to prevent the disease beriberi.

Different types of rice

Classification of rice Long Grain Rice

Short Grain Rice

Glutinous Rice

Wild Rice

Brown rice Pudding rice Chinese rice Giant canadian

White rice Carolina rice Thai rice Red camargue

Basmati Java rice Japanese rice

Brown Basmati Italian rice Sushi rice

Jasmine rice Spanish rice Shinmai rice

Patna rice

Surinam rice

Microscopic view of a rice partical

Introduction to pulses

Pulses Pulses provide protein, complex carbohydrates,

and several vitamins and minerals.

Like other plant-based foods, they contain no cholesterol and little fat or sodium.

Pulses also provide iron, magnesium, phosphorus, zinc and other minerals, which play a variety of roles in maintaining good health.

Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine sesame seeds, which contain highincludes levels of methionine. Grains (which are themselves deficient in lysine) are commonly consumed along with pulses to form a complete diet of protein

Varities of pulsesHaricot beans Aduki beans Butter beans

Moong Yellow lentils Bengal gram

Kidney beans lablab Garden peas

Chick peas Broad beans Red split lentils

Black eyed beans Black chick peas Puy lentils

Introduction to cereals

Defining Cereals and Pseudo-Cereals

Cereals are members of the grass family (Gramineae) that are grown for their edible starchy not members of the grass family. Since they are grouped based on use rather than the biology of the plant, this aspect will be considered separately. Initial development of cereal plants involves seminal roots that vary from three to eight in number. They arise directly from the hypocotyl. Further plant development includes the development of a second set of roots which are permanent and arise from the point just a little below the surface of the ground. These roots are fibrous rather than tap and are noted for their ability to control soil erosion through an extensive network of root hairs. They extend outward and downward in all directions from the crown, providing the primary nutrition for the plants.

Types of cerealsBuck wheat ( Kuttu

)

Rice ( chawal )

Wheat

Oats

Cereals and pulses

DIFFERENCE CEREALS PULSESThese are seeds of grass

plants such as wheat, rice , etc

These are rich sources of complex carbohydrates

These are ground into flours

Examples are barley , corn , buckwheat ,etc

These are the edible seeds of certain legumes

These are rich sources of proteins

These are soaked and boiled to be made into stews, soups , salads etc

Examples are kidney beans, peas , black gram, etc

THANK YOU

BY………………SIMRAT BAGGARAMAN KUMAR