This document discusses different types of grains, cereals, and starchy foods. It outlines the major parts of grains which include the bran, endosperm, and germ. It also discusses the different types of fiber found in whole grains as well as some of the protective chemicals like lignans, phytates, and phytosterols. The document provides examples of starchy foods like potatoes, rice, bread, and pasta. It then outlines different cooking methods for rice and issues that can arise when using cornstarch.

2. CEREALS OR GRAINS – are the seeds of certain grasses the most important of which are wheat,
oats, rice, barley, rye, and buckwheat.
CHOLESTEROL – a white crystalline substance found in animal tissues and various foods, normally
synthesized by the liver and important as a constituent of cell membranes and a
precursor to the steroid hormones.
PASTA – any of several variously shaped edible preparations made from a flour and water dough.
FLUFFY – soft and light.
LIGNANS – a group of chemical compounds found in plants.
SAPONIN – any of numerous substances, occurring in plants, that form stable foams with water.
PHYTOCHEMICAL – a plant-derived chemical that is not considered an essential nutrient in the
human diet but it is believed to have beneficial health effects.
TECHNICALTERMS

3. • BRAN – it is the outer of the grain.
• ENDOSPERM – it is the main part of the grain.
• GERM – is the smallest part of the grain.
LIGNANS – these can lower the risk of coronary heart disease, and slow turn back concerns in animals.
PHYTIC ACID – it reduce the glycaemic index of food.
SAPONINS, SQUALENE,ORYZANOL AND TOCOTRIENOLS – these have been found to lower blood
cholesterol.
PHENOLIC COMPOUNDS – these have antioxidant effect.
PHYTOSTEROLS – these are compounds found naturally in plants that are structurally similar to cholesterol.
GRAINTHREE MAJOR PARTS
PROTECTIVE CHEMICALS INWHOLE GRAINS

4. STARCH – is an odourless, tasteless, white substance occurring widely in plant tissues and
contained chiefly from cereals and potatoes.
FIBER – is only found in foods that come from plants.
1. INSOLUBLE FIBER – the body can not digest type of fiber so it passes through the gut, helping
other food and waste products move through the gut more easily whole
grain bread and breakfast cereals, brown rice, and whole-wheat pasta are
good sources of this kind of fiber.
2. SOLUBLE FIBER – this type of fiber can be partly digested and may help reduce the amount of
cholesterol in the blood.
TWOTYPES OF FIBER

5. POTATOES – these are a great choice of starchy food good source of energy, fiber, vitamins and
potassium.
RICE AND GRAINS – these are an excellent choice starchy food.
BREAD – this is a healthy choice to eat especially whole granary, brown and seeded varieties as part
of balanced diet.
PASTA – it consists of dough made from durum wheat as a water, and contains iron and B-Vitamin,
as well as a small amount of sodium(salt).
TYPES OF STARCHY FOODS

6. 1. ABSORPTION METHOD – this is the best method for retaining nutrients in rice.
2. BOILING METHOD – it is the simplest method of preparation.
3. STEAMING METHOD – to use a measured amount of liquid to ensure the proper texture
of the finished product.
4. RICE COOKER METHOD – this method produces a consistent product by employing a
thermostat and timer that cooks the rice at a simmer for
precisely the right amount of time.
5. PILAT METHOD – this is characterized by the use of a flavored liquid and the addition of
aromatic ingredients.
6. RISSOTTO METHOD – it is a classic Italian cooking method for medium grain rice.
COOKING METHODS

7. CORNSTARCH – is a fine, powdery flour ground from the endosperm or white heart of the
kernel
1.TOO LITTLE LIQUID 5.TOO MUCH STIRRING
2.TOO MUCH 6. EXCESSIVE COOKING
3.TOO MUCH FAT 7. FREEZING
4.TOO MUCH ACID
PROBLEMSWITH USING CORNTARCH