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This is the complete lecture note for FST501 Cereals and Tubers Technology. You can read it online below, open it in the full viewer, or download the PDF for offline study. It pairs with the course's video lectures, so you can read and watch together.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS • Course code: FST 501 • Course title: Cereals and Tubers Technology • Course credit load: 3 Series 1: Cereals and Tubers Fundamentals Series outline • 1.1 Botanical Characteristics o 1.1.1 Classification of cereals o 1.1.2 Classification of tubers o 1.1.3 Morphological features • 1.2 Composition and Properties o 1.2.1 Nutritional composition o 1.2.2 Physical properties o 1.2.3 Functional properties • 1.3 Comparative Analysis o 1.3.1 Similarities in structure and use o 1.3.2 Differences in composition and processing o 1.3.3 Implications for food technology • 1.4 Role in Food Systems o 1.4.1 Staple food significance o 1.4.2 Industrial applications o 1.4.3 Socio-economic importance Introduction
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Cereals and tubers form the backbone of diets across the world, serving as staple foods that provide energy, nutrients, and cultural identity. From maize and rice to cassava and yams, these crops are not only vital for daily sustenance but also for industrial applications in food processing and product development. As learners in food science and technology, it is essential to grasp the fundamental characteristics of cereals and tubers, since they underpin the more advanced topics you will encounter later in this course. The aim of this Series is to equip you with a clear understanding of the botanical features, composition, and properties of cereals and tubers, while also enabling you to analyse their similarities, differences, and roles within food systems. We shall commence this Series by examining the botanical characteristics of cereals and tubers, focusing on their classification and morphological features. Next, we will explore their composition and properties, including nutritional, physical, and functional aspects. Following that, we will engage in a comparative analysis to highlight both similarities and differences between cereals and tubers, as well as their implications for food technology. Finally, we will wrap up by considering their role in food systems, emphasising their importance as staple foods, their industrial applications, and their socio-economic significance. Series Learning Outcomes Upon completing this Series, you should be able to: • SLO 1.1 define the botanical characteristics of cereals and tubers, including their classification and morphological features, • SLO 1.2 explain the nutritional, physical, and functional properties of cereals and tubers, • SLO 1.3 analyse the similarities and differences between cereals and tubers in terms of composition and processing, • SLO 1.4 evaluate the role of cereals and tubers in food systems, including their staple significance, industrial applications, and socio-economic importance. 1.1 Botanical Characteristics 1.1.1 Classification of cereals Cereals are grasses cultivated for their edible grains, which are technically seeds enclosed in a fruit wall. The most common cereals include maize, rice, wheat, sorghum, and millet. Each cereal belongs to the family Poaceae, also known as the grass family. Within this family, cereals are classified based on their grain structure, growth habit, and climatic adaptation. For instance, rice thrives in waterlogged conditions, while sorghum and millet are drought-tolerant crops suited to semi-arid regions.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Diagram showing classification of major cereals by family and genus Caption: Figure 1.1 Classification of cereals Fill in the blank: Cereals belong to the botanical family __________. 1.1.2 Classification of tubers Tubers are enlarged underground storage organs of plants, usually formed from stems or roots. They serve as reservoirs of carbohydrates, mainly starch, and are consumed widely as staple foods. Examples include cassava, yam, and cocoyam. Botanically, tubers are classified into stem tubers (such as yam) and root tubers (such as cassava). Cocoyam, although often grouped with yams, belongs to the family Araceae and is considered a corm rather than a true tuber.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Image showing examples of cassava, yam, and cocoyam Caption: Plate 1.1 Common tubers used as staple foods Fill in the blank: Cassava is classified as a __________ tuber. 1.1.3 Morphological features The morphology of cereals and tubers refers to their external and internal structures. Cereals typically consist of a grain with three main parts: the bran (outer covering rich in fibre), the endosperm (starchy portion providing energy), and the germ (embryo rich in vitamins and oils). Tubers, on the other hand, are characterised by their enlarged storage tissues, which contain starch granules. Yams display nodes and internodes on their tuber surface, while cassava roots are cylindrical with rough bark-like skin. Cocoyams are smaller, with a corm structure and fibrous roots.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Cross-sectional diagram of a cereal grain and a tuber Caption: Figure 1.2 Comparative morphology of a cereal grain and a tuber Fill in the blank: The starchy portion of a cereal grain is called the __________. Pilot questions 1.1 1. Which botanical family do cereals belong to? 2. Differentiate between stem tubers and root tubers with examples. 3. Identify the three main parts of a cereal grain. 4. Which tuber is considered a corm rather than a true tuber? 5. State one morphological difference between yam and cassava. 1.2 Composition and Properties 1.2.1 Nutritional composition Cereals and tubers are valued primarily for their nutritional composition, which refers to the types and amounts of nutrients they contain. Cereals are rich in carbohydrates, mainly in the form of starch, and they also provide proteins, vitamins, and minerals. However, the protein quality of cereals is often limited due to low levels of essential amino acids such as lysine. Tubers, on the other hand, are predominantly sources of starch, with varying amounts of fibre, vitamins, and minerals. For example, cassava is high in carbohydrates but low in protein, while yams contain more dietary fibre and micronutrients.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Comparison of nutritional composition of selected cereals and tubers Caption: Table 1.1 Nutritional composition of cereals and tubers Fill in the blank: The amino acid that is often limited in cereals is __________. 1.2.2 Physical properties The physical properties of cereals and tubers describe their measurable characteristics such as size, shape, colour, and texture. Cereals are typically small, dry grains with hard outer coverings, while tubers are larger, fleshy storage organs. The physical properties influence handling, storage, and processing. For instance, the hardness of wheat grains determines their suitability for bread-making, while the moisture content of cassava roots affects their shelf life.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Diagram showing physical differences between cereal grains and tubers Caption: Figure 1.3 Physical properties of cereals and tubers Fill in the blank: The hardness of __________ grains is important for bread-making. 1.2.3 Functional properties The functional properties of cereals and tubers refer to how their components behave during food preparation and processing. Cereals provide gluten, a protein complex in wheat that gives dough elasticity and allows bread to rise. Tubers contribute starch, which acts as a thickening agent in soups and sauces. Functional properties also include water absorption, gelatinisation, and pasting behaviour. These properties determine the suitability of cereals and tubers for different food products.
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