This document discusses cereals, starches, and their nutritional significance. It explains that cereals are important food crops that are a major source of calories worldwide. Starch is the main component of cereals and tubers, and is found in seeds, roots, and tubers. Common sources of starch include corn, potatoes, and cassava. Starches have various roles and properties in food including thickening, binding, and retaining moisture. Cereals and starches provide nutrients like carbohydrates, protein, vitamins, and minerals.

1. LESSON 2
TECHNOLOGY LIVELIHOOD
EDUCATION

2. PREPARE CEREALS
AND STARCH
LESSON 2

3. Cereals are usually starchy pods or
grains.
Cereal grains are the most important
group of food crops in the world named
after the Roman goddess of harvest,
Ceres.

4. Rice, wheat and corn are the
three most cultivated cereals
in the world. Starch on the
other hand, exists in nature
as the main component of
cereals and tubers.

5. Starch is the second most
abundant organic substance
on earth. It is found in all
forms of leafy green plants,
located in the roots, fruits
or grains.

6. Many of the food staples of man
throughout the world are basically
starchy foods, such as rice, corn,
cassava, wheat, potato and others.
Starch is the source of up to 80%
of calories worldwide.

7. Sources of Starch
The parts of plants that store most starch
are seeds, roots, and tubers.
 cereal grains, including corn, wheat,
rice, grain, sorghum, and oats;
 legumes; and
 roots or tubers, including potato, sweet
potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)

8. Common Source of
Manufactured Food Starch
1. corn
2. potato
3. Tapioca (cassava)

9. Starches are named after its
plant sources
-corn starch from corn
-rice starch from rice
-tapioca from cassava

10. Classification of Starch
1. Native or Natural Starch refers to the
starches as originally derived from its
plant source.
2. Modified Starches are starches that
have been altered physically or
chemically, to modify one or more of its
key chemicals and/or physical property.

11. 3. Purified starch may be separated
from grains and tubers by a process
called wet milling. This procedure
employs various techniques of
grinding, screening, and centrifuging
to separate the starch from fiber,
oil, and protein.

13. Functional Properties of Starches
Starch plays various roles in food, a typical
multi-tasker :
1.Thickeners in gravies, sauces and pudding. It
absorbs water and become a gel when cooked.
2. Colloidal stabilizers

14. 3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7.Flavor carriers– its ability to trap
oils and fats, which absorb flavoring
substances more efficiently.

15. Starches – are added to processed
meats (luncheon meats, hot dogs,
sausages, etc.) as a filler, binder,
moisture, retainer, and fat
substitute. The quality characteristics
of the starch itself depends upon
which role or function it was used.

16. Cereal. Cereal is any grain that is
used for food. Grains especially whole
grain are not just empty calories.
These are very valuable and can
contribute a great deal to our health.
You should include at least four
servings from this food group each
day.

17. Cereals provide the body with:
Carbohydrates
Protein Fat
Vitamins
Minerals
Water
Cellulose or roughage

18. Nutritional Significance of
Noodles and Pasta or
Alimentary Paste

19. The physiological
function of
noodles and pasta
will depend on its
starch and other
constituents.

20. Nutritive value:
-Water
-Protein
-Fat
-Carbon
-Calcium
-Phosphorous
-Iron
-Thiamin
-Riboflavin
-Niacin

21. Dried Noodles and Pasta
-Macaroni -Miki
-Spaghetti -Chicken Mami
-Pancit Canton -Linguini
-Bihon
-Sotanghon
-Lasagňa
-Miswa