A)what do we get from cereals,pulses,fruits and vegetables? b)what are factors responsible for losses of grains during storage?
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A)
Cereal crops such as wheat, rice ,Maize ,Barley & millets provide us carbohydrates for energy requirement.
Pulse crops such a chicken piece or Gram (chana) , black gram (urad) and green gram(moong ) e.t.c provide us protein.
Vegetables and fruits provide as a range of vitamins minerals along with small quantities of protein carbohydrates.
B)
The factors responsible for losses of grains during storage are;
1. Biotic factors:
Biotic factors such an insects, rodents, house rat ,house mouse, house , Birds, mites and bacteria.
2.
Abiotic factors such a moisture content and temperature.
Effect of temperature:
The food grains should be stored at lower temperature below 30°C then the insects and microorganisms and enzymes will become less active and the damage of material is minimised.
Effect of moisture:
For safe storage the moisture content of the food grain should be 14% by weight or less.
The greater amount of moisture present in food grains increases the rate of decay of food materials caused by microorganisms & enzymes.
Effect of humidity:
It promotes the growth of moulds on the stored food material.
The rise in temperature of stored food grains due to the growth of moulds and fungi lowers the quality of stored food grain and badly affect the germination of grains.
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Hope this will help you...
Cereal crops such as wheat, rice ,Maize ,Barley & millets provide us carbohydrates for energy requirement.
Pulse crops such a chicken piece or Gram (chana) , black gram (urad) and green gram(moong ) e.t.c provide us protein.
Vegetables and fruits provide as a range of vitamins minerals along with small quantities of protein carbohydrates.
B)
The factors responsible for losses of grains during storage are;
1. Biotic factors:
Biotic factors such an insects, rodents, house rat ,house mouse, house , Birds, mites and bacteria.
2.
Abiotic factors such a moisture content and temperature.
Effect of temperature:
The food grains should be stored at lower temperature below 30°C then the insects and microorganisms and enzymes will become less active and the damage of material is minimised.
Effect of moisture:
For safe storage the moisture content of the food grain should be 14% by weight or less.
The greater amount of moisture present in food grains increases the rate of decay of food materials caused by microorganisms & enzymes.
Effect of humidity:
It promotes the growth of moulds on the stored food material.
The rise in temperature of stored food grains due to the growth of moulds and fungi lowers the quality of stored food grain and badly affect the germination of grains.
================================
Hope this will help you...
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