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Overview Carrots are a root vegetable that comes in a number of colors, including purple, black, red, white, and yellow. They’re a tamed version of the wild carrot. The plant was originally cultivated for its leaves and seeds in Persia, and it is believed to have originated there. The taproot is the most widely consumed … Read more

Cabbage is a leafy green, red (purple), or white (pale green) biennial vegetable crop cultivated for its dense-leaved heads as an annual vegetable crop. It is related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (B. oleracea var. oleracea). It is a descendant of wild cabbage (B. oleracea var. oleracea) … Read more

Barley, a grass, is a major cereal grain cultivated in temperate climates around the world. Barley has been used as livestock feed, a source of fermentable content for beer and other alcoholic drinks, and as a part of a variety of health foods. It’s found in soups and stews, as well as in different cultures’ … Read more

What are Vegetables? Vegetables are plant parts that are eaten by humans and other species. The original term is still widely used, and it refers to all edible plant matter, which includes flowers, fruits, stems, leaves, roots, and seeds. The term’s alternative meaning is frequently applied haphazardly, inspired by culinary and cultural practices. It may … Read more

What are Fruits? The seed-bearing structure in flowering plants (also known as angiosperms) produced after flowering from the ovary is a fruit. It is a flowering plant’s fleshy or dry ripened ovary, enclosing the seed or seeds. Botanically, fruit and its related parts are a mature ovary. It typically contains seeds that have formed after … Read more

What are Pulses? Pulses are the edible seeds of the legume family. They are edible seeds produced in pods. Pulse comprises all beans, peas and lentils, e.g.: baked beans red, green, yellow and brown lentils chickpeas (chana or garbanzo beans) garden peas black-eyed peas runner beans broad beans (fava beans) kidney beans, butter beans (Lima … Read more

Parboiling of rice entails partial boiling of the paddy before milling in order to maximize its nutrition value, to change the texture of cooked rice, and reduce the breakage in milling. Parboiling induces a gelatinization of the starch after the heating and during cooling the amylase molecules re-accociate with each other and form a closely … Read more

The process that turns whole grains into flour is the milling of wheat. A consistent product, a range of flours suitable for a variety of functions and flours with a consistent production are the ultimate priorities of the miller. Wheat Milling Process There are six categories and a few hundred varieties of wheat making it … Read more

What is Fermentation? Fermentation is a metabolic process that induces chemical changes in organic substrates by the activity of enzymes. This includes the separation of energy from carbohydrates in the absence of oxygen. It can be more generally referred to as any mechanism in which the action of microorganisms results in a beneficial improvement in … Read more

A leaven agent is a material that induces the expansion of doughs and batters through the release of gasses within those mixtures, creating porous-structured baked goods. These agents include air, steam, yeast, baking powder, and baking soda. Leavening can be achieved by the fermentation process, which releases carbon dioxide. Baker’s yeast, consisting of living cells … Read more

Browning is the process of food turning brown due to the chemical reactions that take place within. The browning process is one of the chemical reactions that take place in food chemistry. Browning has a variety of significant consequences for the food industry in regards to safety, technology and economic costs. While there are several … Read more

Cereals can be boiled directly over the heat; steamed as in a double boiler; or cooked in a non-fired boiler. The first is the quickest method, but needs care in order to avoid sticking; and, even when stirring regularly, some sticking can occur. Since slower cooking improves the taste and softens the cellulose more thoroughly, … Read more

Malting is a method of transforming cereal into malt. Malting is a regulated germination mechanism that stimulates the enzymes of the resting grain resulting in the transfer of cereal proteins and other macromolecules. Generally, barley is the grain used for the production of malt. Malt is mainly used for brewing or making whisky, but can … Read more

Sorghum is a genus of about 25 species of flowering plants in the Poaceae grass family. Many of these plants have evolved as cereals for human consumption and some as pastures for cattle. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread across the world. Seventeen of the 25 species are … Read more

Finger Millet, also known as Ragi, is an essential millet widely grown in different regions of India and Africa. Its scientific name is Eleusine Coracan. It ranks sixth in the production of wheat, rice, maize, sorghum and bajra. Finger millet is native to the Highlands of Ethiopia and Uganda. An important crop trait of finger … Read more

Maize, also known as maize, is a cereal grain that was first domesticated around 10,000 years ago by indigenous people in southern Mexico. The plant’s leafy stalk produces pollen inflorescences and separate ovular inflorescences called ears that contain fruit kernels or seeds. In several parts of the world, maize has become a staple food, with … Read more

Winter wheat (usually Triticum aestivum) is a wheat variety that is planted in the autumn to germinate and evolve into young plants that remain in the vegetative process throughout the winter and resume development in the early spring. The definition of spring or winter wheat is popular and usually refers to the season during which … Read more

Rice is a grass seed of the species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). As a cereal grain, it is the staple food most widely consumed by a large part of the world’s human population, particularly in Asia and Africa. It is the agricultural commodity with the third-highest production in … Read more

Wheat is a grass that is widely grown for its seed, a cereal grain that is a staple food worldwide. Wheat is one of the most frequently eaten cereal grains in the world. It comes from a kind of grass (Triticum) which is grown worldwide in countless varieties. Of the thousands of varieties known, the … Read more

Millets are a group of highly variable small-seeded grasses that are widely cultivated around the world for fodder and human food as cereal crops or grains. Millets are typically small-grained, annual, warm-weather cereals belonging to the family of grass. They are highly tolerant of drought and other severe weather conditions, and are close to other … Read more

What is Food? Food is any substance ingested in order to provide an organism with nutritional help. Food typically originates from plants, animals or fungi, and contains important nutrients. A food product consisting essentially of protein, carbohydrates, fat, and other nutrients used to maintain growth and vital processes and to provide energy in the body … Read more

What are Phytonutrients? Phytonutrients, also called phytochemicals, are compounds or chemicals based on plants that have a beneficial impact on the body and may play a role in disease prevention and even treatment. Phytonutrients include carotenoids, flavonoids, isothiocyanates, and more. These nutrients do have effects ranging from antioxidants to anti-inflammatory agents, and properties that may … Read more

What is Acid – Base Balance? The balance of the body between acidity and alkalinity is referred to as acid-base balance. In order to work properly, the blood requires the right combination of acidic and basic (alkaline) compounds. The kidneys and lungs are working to maintain the acid-base balance. Also minor differences in the standard … Read more

What are Electrolytes? Electrolytes are chemicals which conduct electricity when mixed with water. They control the function of the nerves and muscles, hydrate the body, balance blood acidity and pressure, and help repair damaged tissues. Muscles and nerves are often referred to as the “electric tissue” of the body. They depend on the movement of … Read more