Food And The Ingredients

Food is anything solid or liquid when swallowed, digested and assimilated nourishes the body. Food is any substance, usually composed of carbohydrates, fats, proteins and water that can be eaten or consumed by living beings, for nutrition. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Cereals are the seeds of grass from Graminae family with caryopsis fruit where the seed wall fuses with ovary to form the husk. The roman word “Ceres” means the goddess of grain. Cereals are the staple diets which fulfill most calories and half of the protein requirement. They are the good source of starch and vitamin B and improve the quality of pulse proteins. They are used as thickening agents as cornflour in custards & white sauce, rice flour in pulses, vermicelli in payasam, and macaroni in soups; as coating agent – flour in batter; in beverages – malted; desserts – riz au lait, pilaf; breakfast food – idli/dholka; easy to cook products – pastas, cornflakes, riceflakes; covering for stuffing – samosas, stuffed pastas. Wheat, rice and maize are the major cereals and oat, barley, rye, sorghum, millets etc. are minor cereals.
An overall structure of cereal grain
                Bran (Pericarp): Long rectangular cells, tear off during ripening
                Aleurone cell layer: Rich in nicotinic acid and less phytic acid
                Endosperm: Full of starch and proteins
                Embryo: It is separated from endosperm by scutelum which helps in mobilizing the stored food between embryo and endosperm.
Features of cereals:
Energy: 100gms of cereals give more than 340 kcal of energy.
Carbohydrates: Carbohydrates constitute 80% of dry matter in cereals.
                a) Crude fibres – Cellulose, hemicellulose, pentosans
                b) Soluble carbohydrate – Starch, dextrin, sugar
Proteins: High amount of protein lies within the embryo, scutellum and aleurone layer. In the scutellum, protein concentration increases from the center to the periferi. Protein in cereals is deficient in lysine and rich in methionine so cereals with pulses create a mutual supplementation. Rice protein is of better quality. Protein contains albumin, globulin, prolamines (gliadins), & glutelins.
Lipids:  Lipids are found more in germ and bran. In cereals we find triglycerides of palmitic, oleic and linoleic acid; and also phospholipids and lecithin. 50% of lipid requirement is supplied by cereals. 
Minerals: 95% of minerals in cereals are phosphates and sulphates of Mg, Ca & Ka. Phosphorus in phytin is not available for absorption. On germination, cereals contain Cu, Zn, Mn in small quantities.
Vitamins:  Vit. A or C are not found in cereals except in maize (carotenes). Oil from cereals is rich in vit. E.
Enzymes: Cereals contain amylase, protease, lipase and oxido reductase. On germination, α-amylase activity increases. Proteases are relatively more in the germ. Lipases are responsible for the appearance of fatty acids during storage.

Vegetables are any part of plants storing reserve food and are edible. The nutritional content of vegetables varies considerably, though generally they contain little protein and fat but varying proportions of water, vitamins, provitamins, dietary minerals, fiber and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.
Leafy and salad vegetables
Amaranth (Amaranthus cruentus)
Arugula (Eruca sativa)
Beet greens (Beta vulgaris subsp. vulgaris)
Bitterleaf (Vernonia calvoana)
Bok choy (Brassica rapa Chinensis group)
Broccoli Rabe (Brassica rapa subsp. rapa)
Brussels sprout (Brassica oleracea Gemmifera group)
Cabbage (Brassica oleracea Capitata group)
Catsear (Hypochaeris radicata)
Celery (Apium graveolens)
Celtuce (Lactuca sativa var. asparagina)
Ceylon spinach (Basella alba)
Chard (Beta vulgaris var. cicla)
Chaya (Cnidoscolus aconitifolius subsp. aconitifolius)
Chickweed (Stellaria)
Chicory (Cichorium intybus)
Chinese cabbage (Brassica rapa Pekinensis group)
Chinese Mallow (Malva verticillata)
Chrysanthemum leaves (Chrysanthemum coronarium)
Collard greens (Brassica oleracea)
Corn salad (Valerianella locusta)
Cress (Lepidium sativum)
Dandelion (Taraxacum officinale)
Endive (Cichorium endivia)
Fat hen (Chenopodium album)
Fluted pumpkin (Telfairia occidentalis)
Garden Rocket (Eruca sativa)
Greater Plantain (Plantago major)
Kai-lan (Brassica rapa Alboglabra group)
Kale (Brassica oleracea Acephala group)
Komatsuna (Brassica rapa Pervidis or Komatsuna group)
Kuka (Adansonia spp.)
Lagos bologi (Talinum fruticosum)
Lettuce (Lactuca sativa)
Lizard's tail (Houttuynia cordata)
Melokhia (Corchorus olitorius, Corchorus capsularis)
Mustard (Sinapis alba)
Orache (Atriplex hortensis)
Pea (Pisum sativum)
Polk (Phytolacca americana)
Radicchio (Cichorium intybus)
Samphire (Crithmum maritimum)
Sea beet (Beta vulgaris subsp. maritima)
Seakale (Crambe maritima)
Sorrel (Rumex acetosa)
Spinach (Spinacia oleracea)
Swiss chard (Beta vulgaris subsp. cicla var. flavescens)
Turnip greens (Brassica rapa Rapifera group)
Watercress (Nasturtium officinale)
Water spinach (Ipomoea aquatica)
Yarrow (Achillea millefolium)
Fruits:
Acorn squash (Cucurbita pepo)
Aubergine (Solanum melongena)
Bell pepper (Capsicum annuum)
Bitter melon (Momordica charantia)
Cape Gooseberry (Physalis peruviana)
Capsicum (Capsicum annuum)
Cayenne pepper (Capsicum frutescens)
Chili pepper (Capsicum annuum Longum group)
Courgette (Cucurbita pepo)
Cucumber (Cucumis sativus)
Eggplant (Solanum melongena)
Malabar gourd (Cucurbita ficifolia)
Parwal (Trichosanthes dioica)
Pumpkin (Cucurbita maxima, Cucurbita pepo)
Snake gourd (Trichosanthes cucumerina)
Tinda (Praecitrullus fistulosus)
Tomatillo (Physalis philadelphica)
Tomato (Lycopersicon esculentum var)
Winter melon (Benincasa hispida)
West Indian gherkin (Cucumis anguria)
Zucchini (Cucurbita pepo)
Flowers or buds
Artichoke (Cynara cardunculus, C. scolymus)
Broccoli (Brassica oleracea)
Cauliflower (Brassica oleracea)
Squash blossoms (Cucurbita spp.)
 Podded/Leguminous vegetables
American groundnut (Apios americana)
Azuki bean (Vigna angularis)
Black-eyed pea (Vigna unguiculata subsp. unguiculata)
Chickpea (Cicer arietinum)
Common bean (Phaseolus vulgaris)
Drumstick (Moringa oleifera)
Dolichos bean (Lablab purpureus)
Fava bean (Vicia faba)
Green bean (Phaseolus vulgaris)
Guar (Cyamopsis tetragonoloba)
Horse gram (Macrotyloma uniflorum)
Indian pea (Lathyrus sativus)
Lentil (Lens culinaris)
Lima Bean (Phaseolus lunatus)
Moth bean (Vigna acontifolia)
Mung bean (Vigna radiata)
Okra (Abelmoschus esculentus)
Pea (Pisum sativum)
Peanut (Arachis hypogaea)
Pigeon pea (Cajanus cajan)
Ricebean (Vigna umbellata)
Runner bean (Phaseolus coccineus)
Soybean (Glycine max)
Urad bean (Vigna mungo)
Velvet bean (Mucuna pruriens)
Yardlong bean (Vigna unguiculata subsp. sesquipedalis)
Bulb and stem vegetables
Asparagus (Asparagus officinalis)
Cardoon (Cynara cardunculus)
Celeriac (Apium graveolens var. rapaceum)
Celery (Apium graveolens)
Florence fennel (Foeniculum vulgare var. dulce)
Garlic (Allium sativum)
Kohlrabi (Brassica oleracea Gongylodes group)
Kurrat (Allium ampeloprasum var. kurrat)
Leek (Allium porrum)
Lotus root (Nelumbo nucifera)
Nopal (Opuntia ficus-indica)
Onion (Allium cepa)
Shallot (Allium cepa Aggregatum group)
Wild leek (Allium tricoccum)
Root and tuberous vegetables
Arracacha (Arracacia xanthorrhiza)
Bamboo shoot (Bambusa vulgaris and Phyllostachys edulis)
Beetroot (Beta vulgaris subsp. vulgaris)
Black cumin (Bunium persicum)
Carrot (Daucus carota)
Cassava (Manihot esculenta)
Earthnut pea (Lathyrus tuberosus)
Ginger (Zingiber officinale)
Gobo (Arctium lappa)
Jerusalem artichoke (Helianthus tuberosus)
Parsnip (Pastinaca sativa)
Potato (Solanum tuberosum)
Radish (Raphanus sativus)
Rutabaga (Brassica napus Napobrassica group)
Salsify (Tragopogon porrifolius)
Scorzonera (Scorzonera hispanica)
Skirret (Sium sisarum)
Sweet Potato or Kumara (Ipomoea batatas)
Taro (Colocasia esculenta)
Tigernut (Cyperus esculentus)
Turnip (Brassica rapa Rapifera group)
Ulluco (Ullucus tuberosus)
Wasabi (Wasabia japonica)
Water chestnut (Eleocharis dulcis)
Yacón (Smallanthus sonchifolius)
Yam (Dioscorea spp)
Sea vegetables
Aonori (Monostroma spp., Enteromorpha spp.)
Carola (Callophyllis variegata)
Dabberlocks aka badderlocks (Alaria esculenta)
Dulse (Palmaria palmata)
Gim (Porphyra spp.)
Hijiki (Hizikia fusiformis)
Kombu (Laminaria japonica)
Laver (Porphyra spp.)
Mozuku (Cladosiphon okamuranus)
Nori (Porphyra spp.)
Ogonori (Gracilaria spp.)
Sea grape (Caulerpa spp.)
Seakale (Crambe maritima)
Sea lettuce (Ulva lactuca)
Wakame (Undaria pinnatifida)

Ever been confused about the difference in chewing meat and the plant! Have you ever tried to feel the bark of a tree being processed in your mouth?

Composition of flesh foods :
Structural protein– 10-17% Collagen and elastin. It Gives toughness.
Carbohydrates – Glucose and glycogen in small quantities.
Proteins – 15-20% but in lean meat 20-22%
Water – Gives tenderness, juiciness and texture to meat
Fat – 5-40% It is rich in saturated fatty acids. Cholesterol- 75mg/100gm. Lean meat has greater proportion of phospholipids in cell membrane
Minerals:  Ca & Mg help in the contraction and relaxation cycle. The Fe is found in the red pigment which affects the color.
Cathepsins: These are the protein hydrolyzing enzymes and are responsible for the increase in the tenderness of the meat during ageing.
Color: Myoglobin and haemoglobin in meat determine its color. As nitric oxide myoglobin is stable, meat cured with nitrates remains pink.
Flavor: Meat flavor is a complex sensation. It is due to the water substances, inosinic acid, hypoxanthine from ATP, glycopeptides and amino acids. Meat with less fat content tastes insipid.
Factors affecting the quality of a meat
Pre-mortem Factors:
                The breed of the animal
The feed given to it
The way it has got rest
Slaughtering method

Post mortem factors:
Rigor mortis
Aeging
Tenderisation methods applied
Cuts and grades of the meat
Rigor mortis:  By the interrupted metabolism in the cells, the carcass stiffens which is termed as rigor mortis.(24-48 hrs in beef). After slaughter, due to deficiency of oxygen, the cells undergo anaerobic glycolysis and wastes (lactic acid) accumulate in the muscle which lowers the pH of the meat and ATP concentration is also lost in 24 hrs. Permanent links are formed between Actin and Myosin and rigor mortis occurs.  It does not affect the nutritional quality of meat.
Aeging:  Ageing is the resolution of rigor. The denaturation of the muscle by the intracellular proteolytic enzymes; cathepsins tenderize the meat. Aeging is carried out in cold room with temperature 0.5-20°C for 1-4 weeks. The best flavor is developed in 2-4 weeks under controlled humidity and wrapping.
Tenderising: It is the reduction in the number and strength of cross linkage between the peptide chains and collagen. A meat is tenderized by exercise, cold room storage, pounding, cutting, grinding and vibrations. Enzymes like papain from papaya, bromelain from pineapple catalyse the protein hydrolysis which tenderizes the meat. For best tenderness, papain is injected in the animal 10 mins before the slaughter. Papain becomes inactive 55°C. Using the low level salts like NaCl, NaHCO3 increases the water holding capacity of the cells which solubilises the proteins.
Curing: Curing is the preservation of meat by salting, drying. Curing imparts unique flavor, red color and tenderness. Common salt, Sodium Nitrate/Nitrite, sugar and spices can be used for curing. Nitrites fix the red color and inhibit the clostridium. Sugar stabiles the color and counteracts the saltiness. As per Codex alimentarius 150-500 mg of nitrates can be used per Kg of meat.
Cuts and grades: A carcass is graded based on the proportion of fat muscle and bone composition, the maturity of the flesh and marbling (distribution of fat). A poor meat is darker, fibrous with coarse grains, heavy fat layers and strong flavor.
 

Any aquatic animal suitable for consumption.
Classification

Cuts of fish: Darne/troncon (steak), fillet (boneless piece), supreme (slant cut fillet portion), delice (neatly folded fillet for poaching), paupiette and goujon (fillet strip).
Composition: Seafood is composed of around 75% of water. It contains long chains of omega-3 fatty acids which prevents heart arthritis and lowers cholesterol. Fat is highest in eel-26%, 12% in salmon and 6% in herring. Vitamin A and D are also found in seafood.
Preservation: seafood though it has very short self life, it can be preserved by pickling (herring), cannning (oily fish), salting and smoking.