The document discusses various staple crops including rice, maize, wheat, and ragi, detailing their binomial names, family classifications, and useful parts. It outlines numerous products derived from these crops and their applications in food production, cooking, industrial uses, and animal feed. Each crop is highlighted for its versatility and cultural significance in various cuisines.

1. ECONOMIC BOTANY
DR CHITHRA M

2. CEARLS AND MILLETS

3. RICE

4. RICE (PADDY)
(BINOMIAL NAME: Oryza sativa
FAMILY: POACEAE
MORPHOLOGY OF USEFUL PART: ENDOSPERM

5. PRODUCTS
Rice is a versatile ingredient that can be used to make a
wide variety of products, including rice cakes, rice
noodles, rice flour for baking, rice paper for spring
rolls, and even rice bran oil.

6. USES
Rice is a staple food with many uses. Some common ones
include:
Cooked Rice: As a primary source of nutrition and calories
in many cultures, rice is often cooked and served as a main
dish or side dish.
Rice Flour: Used in baking, making rice noodles, and as a
thickening agent in sauces.
Rice Bran Oil: Used for cooking and frying due to its high
smoke point.
Sushi Rice: Specifically prepared for making sushi.

7. Rice Cakes: A popular snack made from rice that can be enjoyed
plain or with various toppings.
Rice Paper: Used to make spring rolls or as a wrapper for various
dishes.
Sake: A traditional Japanese rice wine.
Rice Bran: Used in animal feed, cosmetics, and as a nutritional
supplement.
Rice Starch: Used in the textile industry for stiffening fabrics.
Rice Water: Used in skincare as a natural toner or hair treatment.
Biodegradable Materials: Rice-based biodegradable products like
packaging materials.
Rice Husks: Used as a fuel source, animal bedding, or in building
materials.

8. MAIZE (CORN)

9. MAIZE (CORN)
BINOMIAL NAME: Zea mays
FAMILY: POACEAE
MORPHOLOGY OF USEFUL PART: ENDOSPERM

10. PRODUCTS
Maize, also known as corn, is a versatile crop used to
produce a wide range of products. These products are not
only important for human consumption but also serve
various industrial and agricultural purposes.

11. Cornmeal: Cornmeal is ground maize and is a primary ingredient
in many traditional dishes around the world, such as cornbread,
tortillas, and polenta.
Cornflour: Cornflour is finely ground maize used for making
cornstarch, which is often used as a thickening agent in cooking and
baking.
Corn Oil: Corn oil is extracted from the germ of maize. It is a
popular cooking oil known for its neutral flavor and high smoke
point.
Corn Syrup: Corn syrup is a sweet syrup made from corn starch. It
is used in various food products as a sweetener and also serves as an
ingredient in the production of candies and processed foods.

12. Corn Chips and Tortillas: Maize is the main ingredient in the
production of corn chips, taco shells, and tortillas, which are staples
in many Mexican and Tex-Mex cuisines.
Popcorn: Popcorn is a popular snack made from dried maize kernels
that pop when heated. It's enjoyed in various flavors and is a
common snack at movies and events.
Animal Feed: A significant portion of maize production is used as
animal feed, providing nutrition for livestock such as cattle, pigs, and
poultry.
Ethanol: Maize is a feedstock for ethanol production, which is used
as a biofuel in the automotive industry. Ethanol is often blended with
gasoline to reduce emissions.

13. WHEAT

14. WHEAT(PADDY)
(BINOMIAL NAME: Triticum sps
FAMILY: POACEAE
MORPHOLOGY OF USEFUL PART: ENDOSPERM

15. PRODUCTS
Wheat Flour: Wheat flour is one of the most common wheat
products and is used as the primary ingredient in baking various
goods, including bread, pastries, cakes, and cookies. Different types
of wheat flour, such as all-purpose, bread, pastry, and cake flour,
are used for different purposes.
Bread: Bread is a staple food in many cultures, and wheat flour is
the key ingredient. There are various types of bread, including
white, whole wheat, rye, and more, each made from wheat flour.
Pasta: Pasta products, such as spaghetti, macaroni, and noodles,
are typically made from wheat flour. Durum wheat is often used to
make high-quality pasta.

16. Cereals: Breakfast cereals, like wheat flakes and wheat
bran, are made from processed wheat grains and are
often fortified with vitamins and minerals.
Crackers: Wheat flour is a primary ingredient in many
types of crackers, including saltine crackers, graham
crackers, and wheat thins.
Wheat Germ: Wheat germ is the nutritious embryo of
the wheat kernel. It is often used as a nutritional
supplement and in baking for added nutrients and
texture.

17. Wheat Bran: Wheat bran is the outer layer of the wheat
kernel and is often used as a dietary supplement and as an
ingredient in certain baked goods and cereals.
Wheat Germ Oil: Wheat germ oil is extracted from the germ
of the wheat kernel and is used in cooking and as a dietary
supplement.
Couscous: Couscous is a popular wheat-based food made
from semolina wheat. It's a staple in North African and
Middle Eastern cuisine.
Bulgur: Bulgur is a whole wheat grain that has been cracked
and partially cooked. It is a key ingredient in dishes like
tabbouleh and kibbeh.

18. USES
Food Production:
Animal Feed:
Beer Production:
Food Ingredients:
Wheat Germ Oil:
Industrial Uses:
Starch Production:

19. RAGI

20. RAGI
BINOMIAL NAME: Eleusine coracana
FAMILY: POACEAE
MORPHOLOGY OF USEFUL PART: ENDOSPERM

21. PRODUCTS
Ragi Flour: Ragi grains are typically ground into flour, which is used
as the primary ingredient in various ragi-based dishes. Ragi flour can
be used for both savory and sweet preparations.
Ragi Porridge: Ragi porridge is a popular breakfast dish made from
ragi flour, water, and sometimes milk. It is highly nutritious and is
often consumed as a weaning food for infants.
Ragi Mudde: Ragi mudde is a traditional South Indian dish made by
cooking ragi flour with water to create a dense, dough-like consistency
It is usually served with spicy curries.
Ragi Dosa: Ragi dosa is a fermented pancake made from a batter of
ragi flour, rice, and urad dal (black gram). It's a healthier alternative
to traditional rice dosa.

22. Ragi Idli: Ragi idli is a variation of the popular South Indian
dish idli, where a portion of the rice is replaced with ragi
flour for added nutrition.
Ragi Upma: Ragi upma is a savory dish made by cooking
ragi semolina with spices, vegetables, and sometimes lentils.
Ragi Laddu: Ragi laddu is a sweet treat made from ragi
flour, jaggery, ghee, and nuts. These laddus are often
consumed as a healthy snack or dessert.
Ragi Cookies: Ragi cookies are baked treats made with ragi
flour, butter, sugar, and other flavorings. They provide a
nutritious alternative to regular cookies.

23. Uses
Dietary Staples:
Breakfast Dishes:
Snacks and Sweets:
Healthy Drinks:
Weaning Food:
Bread and Baking:
Animal and Poultry Feed:
Traditional Healing and Remedies: