3. INTRODUCTION
• FOOD :-
• It is the basic requirement of life to survive.
• It is made up various kind of energy rich substances
like carbohydrates, proteins, fats , vitamins &
minerals, which are known as nutrients.
• FUNCTION OF FOOD :-
• Food provide energy for various metabolic activities.
• It help in growth & development of body.
4. • It help in the replacement of worn out tissues ,
repair of damaged cells and healing of wounds.
• It provide protection against diseases.
• SOURCES OF FOOD :-
• CEREALS ( Wheat)
• PULSES ( Chick pea)
• VEGETABLES (Potato)
• OIL SEED CROPS ( Ground nut)
5. POTATO
• scientific name :- solanum tuberosum Linn
• local name :- batata
• Family :- solanaceae.
• Useful organ :- tuber
6. ORIGIN
• The potato was first domesticated in the region of
modern day southern peru and northwestern
Bolivia.
• It is native American species & was cultivated
form chile to new Granda at the time the Spanish
explores reached this continent.
• The potato was first introduced into new England
by lrish immigrants 1719.
• Potatoes are usually propagated vegetatively by
means of tuber or parts of tuber so called “seed
potatoes”.
7. MORPHOLOGY
• The potato plant is an erect, branching and
spreading height of 1-1.25m
• The leaves are pinnately compound & densely hair
when young.
• The tuber are greatly enlarge underground stem
& they bear a eyes in the axile scale like leaves
which are shed leaving a rudimentaly leaf scar.
8. • The flower are born in terminal clusters and the
fruit is berry.
• The size , color and shape of the tuber varies
according to the cultivar.
9. CULTIVATION
• The best environment for crop is a cool , moist
climate , with a mean annual temperature of 40˚-
50˚F.
• Potatoes are grown by tuber pieces.
• The tuber continues to develop till the plant dies.
• The tubers are then stored, preferably in cold
stored where temperature is between 36˚ to 38˚ F.
10. USES
• The tubers are used as vegetable.
• Small tubers are utilized for production of starch
and industrial alcohol.
• It is a good source of vitamins B1, B2 & B6 and
minerals such as potassium, phosphorus and
magnesium.
• The potato is a moderate source of iron, and it has
high vitamin C.
• They are also used for domestic animals.
• Potato chips made from fresh potatoes its called
katri.
11. Potato is universal table food.
• Potato leaf haulms are useful source of cellulose.
• Potato are used as antiscorbutic, aperient , diuretic.
• Potato is among richest foods in potassium.
• Extract of leaves is used as antispasmodic in cough.
12. GROUNDNUT
• Scientific name :- Arachis hypogaea Linn
• Local name :- Peanut
• Family :- Leguminosae (papilionaceae/fabaceae)
• Useful organ :- Seed
13. ORIGIN
• Ground nut is native to Brazil.
• It is widely distributed throughout in the south
America.
• Ground nut is widely cultivated in all tropical & sub
tropical countries of the world.
• India is the largest producer of ground nut.
• It is also grown in Burma , Argentina and Thailand.
14. MORPHOLOGY
• It is annual herb , attaining a height of 0.30 – 0.6m
• The leaves are quadrifoliate with two pairs of
leaflets on a slender , grooved petiole.
• The lemon yellow & sessile flower are born in the
axils of leaves on short branches.
• The flower bearing branches thrust underground
after fertilization & the formation of fruit does not
take place unit the ovary is pusnea under the soil.
15. • The fruit is an elongated , oblong , indehiscent pod
, containing 1 -3 seeds.
16. CULTIVATION
• The orange – veined , yellow pealed , pea like flower
of peanut is born in axillaries' clusters above ground.
• Following self pollination , the flowers become weak.
• The stalk at the base of the ovary called the pedicel,
elongates rapidly and turn downward to hide the
fruits several inches in ground , where they complete
their development.
• The entire plant including most of the roots , is
removed from the soil during harvesting.
17. • The fruits have wrinkled husk that are rigid
between pairs of the one or four seeds per pod.
• Peanut grow best in light , sandy loam soil.
• They require 5 month of warm weather & an
annual rainfall 500 – 1,000 mm ( 20 to 39 inches)
or the equal in irrigation water.
• The pond ripen 120 to 150 days after the seeds are
planted.
18. USES
• The seed are used for roasting or salting and for
the preparation of peanut butter.
• The filter refined oil is used for cooking in making
margarine.
• Peanut oil is important as a food oil.
• The protein in peanut is used in the manufacture
of a synthetic fiber.
• The vegetable ghee is made from the peanut oil
after hydrogenation.
• Peanut oil also uses as a lubricant.
19. • Peanut flour is lower in
fat than peanut butter,
and is popular with chefs
because its high protein
content make it suitable
as a flavor enhancer.
• Peanut flour is used as a
gluten – free solution.
• Some commercial
products are ground nut
milk, ice cream.
