Spotters in "Nutrition: Cereals and millets" for CFM & MPH students
Cereals and millets
Cereals:
(i) Rice (चावल):
(a) White Rice/Polished Rice
Nutritional values (per 100 gm) & important features:
- Carbohydrate: 78.2 gm
- Protein: 6.8 gm, richer in lysine, loss up to 15% due to milling
- Fat: 0.5 gm
- Energy: 345 kcal
- Minerals: 0.6 gm ( Ca-10 mg, P-160 mg, Iron-0.7 mg)
- Crude fiber: 0.2 gm
- Niacin: 1.9 mg, loss up to 60 % due to milling
- Thiamine: 0.06 mg, loss up to 75% due to milling
- Riboflavin: 0.06 mg, loss up to 60% due to milling
- Devoid of vitamins A,D & C
- Poor source of Ca & Iron
- NPU: 65%
- Clinical importance: People subsisting mainly on polished rice are prone to develop thiamine deficiency disease 'Beriberi'
- Washing and draining excess water after cooking leads to further loss of B-group vitamins
(b) Brown Rice/ Parboiled Rice
Nutritional Values (per 100 gm) & important features:
- Carbohydrate:
78.2 gm
- Protein: 6.4 gm,
richer in lysine, no loss due to milling
- Fat: 0.4 gm
- Energy:
345 kcal
- Minerals: 0.7 gm ( Ca-9 mg, P-143 mg, Iron-1.0 mg)
- Crude fiber: 0.2 gm
- Niacin: 3.8 mg, no loss due to milling
- Thiamine: 0.21 mg, no loss due to milling
- Riboflavin: 0.05 mg, no loss due to milling
- Devoid of
vitamins A,D & C
- Poor source of Ca
& Iron
- NPU: 65%
- Clinical importance: people subsisting on parboiled rice are less prone to develop thiamine deficiency disease Beriberi as parboiling preserves the nutrients in the rice grains.
- Parboiled of rice is partial cooking of rice in steam & is resistant to insect invasion
- Have a peculiar smell
- The technique recommended by the Central Food Technological Research Institute, Mysore is 'Hot soaking process'.
(ii) Wheat (गेहूँ):
- Carbohydrate: 71.2 gm
- Protein: 11.81 gm, limiting amino acids are lysine & threonine
- Fat: 1.5 gm
- Energy: 346 kcal
- Minerals: 1.5 gm ( Ca-41 mg, P-306 mg, Iron-5.3 mg)
- Crude fiber: 1.2 gm
- Niacin: 5.0 mg
- Thiamine: 0.45 mg
- Riboflavin: 0.17 mg
- NPU: 51%
- Clinical importance: Maida/white flour is poor in nutrients but whole grain flour is rich in vitamin B. Maida is rich & Suji is poor source of gluten.
(iii) Maize (मक्का):
Nutritional
Values (per 100 gm) & important features:
- Carbohydrate: 66.2 gm
- Protein: 11.1 gm, deficient in lysine & tryptophan
- Fat: 3.6 gm
- Energy: 342 kcal
- Minerals: 1.5 gm ( Ca-10 mg, P-348 mg, Iron-2.3 mg)
- Crude fiber: 0.7 gm
- Niacin: 1.8 mg
- Thiamine: 0.42 mg
- Riboflavin: 0.1 mg
- NPU: 65%
- Chief proteins glutelin & zein
- Clinical importance: Maize is rich in leucine which interferes with conversion of tryptophan into niacin hence causes pellagra due to niacin deficiency among people having maize as staple food.
- Quality of maize protein has been improved by incorporation of opaque-2 gene
Millets:
(i) Jowar/Sorghum (ज्वार):
Nutritional
Values (per 100 gm) & important features:
- Carbohydrate: 72.6 gm
- Protein: 10.4 gm, limiting in lysine & threonine
- Fat: 1.9 gm
- Energy: 349 kcal
- Minerals: 1.6 gm (
Ca-25 mg, P-222 mg, Iron-4.1 mg)
- Crude fiber: 1.6 gm
- Niacin: 3.1 mg
- Thiamine: 0.3 mg
- Riboflavin: 1.3 mg
- Predominantly consumed in Telengana & Marathwada
- Clinical importance: Some varieties of jowar contains high amount of leucine which interferes with conversion of tryptophan to niacin and hence causes pellagra.
(ii) Bajra/ Pearl millet (बाजरा):
Nutritional
Values (per 100 gm) & important features:
- Carbohydrate: 67.5 gm
- Protein: 11.6 gm, deficient in lysine & threonine
- Fat: 5.0 gm
- Energy: 361 kcal
- Minerals: 2.3 gm (
Ca-42 mg, P-296 mg, Iron-8 mg)
- Crude fiber: 1.2 gm
- Niacin: 2.3 mg
- Thiamine: 0.3 mg
- Riboflavin: 0.25 mg
- Staple food in Rajasthan, Gujrat & Maharashtra
- Clinical importance: Contains significant amount of group B vitamins, Iron & Ca
(iii) Ragi (रागी):
Nutritional
Values (per 100 gm) & important features:
- Carbohydrate: 72.0 gm
- Protein: 7.3 gm
- Fat: 1.3 gm
- Energy: 328 kcal
- Minerals: 2.7 gm (
Ca-344 mg, P-283 mg, Iron- 3.9mg)
- Crude fiber: 3.6 gm
- Niacin: 2.3 mg
- Thiamine: 0.2 mg
- Riboflavin: 0.18 mg
- Popular millet in Andhra & Karnataka
- Clinical
importance: Rich in Calcium & has all essential amino acids in adequate amount hence used as suitable weaning food
(iv) Barley (जौ):
Nutritional
Values (per 100 gm) & important features:
- Carbohydrate: 69.5 gm
- Protein: 11.5 gm
- Fat: 1.3 gm
- Energy: 336 kcal
- Minerals: 1.2 gm (
Ca-26 mg, P-215 mg, Iron-1.6 mg)
- Crude fiber: 3.9 gm
- Niacin: 5.4 mg
- Thiamine: 0.47 mg
- Riboflavin: 0.2 mg
- Clinical
importance:
References:
- National Institute of Nutrition (India), Gopalan, C., Rama, S. B. V., & Balasubramanian, S. C. (1978). Nutritive value of Indian foods. Hyderabad, India: National Institute of Nutrition, Indian Council of Medical Research.
- Park, K. (2015). Park's textbook of preventive and social medicine. 23rd. Jabalpur, India: M/S Banarsidas Bhanot.
- Chauliac, M. (1984). Children in tropics No.147-148 P.26
- Swaminathan, M. (1977). Hand book of food and nutrition. Hand book of food and nutrition.
- Tricase, C., Amicarelli, V., Lamonaca, E., & Rana, R. L. (2018). Economic analysis of the barley market and related uses. In Grasses as Food and Feed. IntechOpen.
- https://www.eatthismuch.com/food/nutrition/white-rice,4814/ photo credit
- https://www.123rf.com/photo_66535122_bowl-of-long-grain-parboiled-rice-isolated-on-white-spilled-rice-.html photo credit
- https://www.123rf.com/photo_93522781_pile-of-wheat-grain-isolated-on-white-background.html photo credit
- https://www.harrisonsrural.com.au/product/corn-whole-25kg/ photo credit
- https://depositphotos.com/72892933/stock-photo-heap-of-jowar-sorghum-on.html photo credit
- https://depositphotos.com/202334540/stock-photo-pearl-millet-seeds-also-know.html photo credit
- https://www.naturespring.in/products/flours/ photo credit
- https://www.123rf.com/photo_83760353_pile-of-barley-seeds-isolated-on-white.html photo credit
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