{"id":3281,"date":"2023-10-04T13:47:14","date_gmt":"2023-10-04T13:47:14","guid":{"rendered":"http:\/\/localhost\/ecole9ja\/?p=3281"},"modified":"2023-10-04T13:48:05","modified_gmt":"2023-10-04T13:48:05","slug":"week-9-and-10-ss2-second-term-food-and-nutrition-notes","status":"publish","type":"post","link":"https:\/\/ecolebooks.com\/nigeria\/posts\/week-9-and-10-ss2-second-term-food-and-nutrition-notes\/","title":{"rendered":"Week 9 and 10 – SS2 Second Term Food and Nutrition Notes"},"content":{"rendered":"

WEEK: 9 & 10
\n<\/strong>TOPIC: CONDIMENTS AND SEASONING (Foods Additives)
\n<\/em><\/strong>SUB-TOPICS: HERBS\/ AND SPICES, FOODS FLAVOURING AND COLOURING
\n<\/strong>Herbs and spices belong to a group of substances known as “Food Additives”<\/em><\/strong>. Food additives are substances deliberately added to food to improve the appearance, colour, texture, flavour, nutritive values, aroma and taste and also to preserve the food. By improving the flavour and texture of foods, herbs and spices excite the appetite and increase the flow of the digestive juices thereby making the food more easily digested. Herbs are usually obtained from the leaves of plant while spices are derived from the roots, seeds buds or the bark of plants. Herbs and spices should be purchased in small amounts so that they may be used before they become stale. Because they contain volatile materials known as essentials oils which give them their characteristics flavour and aroma.<\/p>\n

\u00a0Classification of Herbs and spices
\n<\/strong>Herbs can be classified into two main groups. Viz: Natural and Artificial.
\nNatural herbs and spices<\/em><\/strong> are those used directly as derived from the plants without subjecting them to any industrial processing.
\nArtificial herbs and spices<\/em><\/strong> are herbs and spices that are produced industrially after some processing.<\/p>\n

\u00a0NATURAL HERBS & SPICES\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0ARTIFICAL HERBS & SPICES
\n<\/strong>African lemon grass\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Curry
\nBitter leaf (ewuro, shawaka onugbu)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Thyme, Mustard
\nTea bush (efirin, nchanwa, infang, amana)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Sesame
\nAfrican nutmeg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Nutmeg
\nAfrican black pepper (Ijere, Uziza, ada)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cinnamom
\nGinger, garlic, onion
\nRed, pepper, mustard seed
\nOgiri (fermented melon) iru<\/p>\n

\u00a0FOOD FLAVOURING AND COLOURING
\n<\/strong>Flavourings are substances added to food to improve the flavour, aroma, texture and in some cases taste. Colourings on the other hand are substances added to food to improve its colour and hence make it more aesthetically appealing and attractive. Both flavouring and colouring can be classified into two major groups, viz: natural and artificial. The natural ones are those present in plants. In this case, the actual plants are added to food and they exude their flavour, aroma or colour during cooking. The artificial ones are the extracts from the plants and are chemically modified to suit specific objectives. They are produced industrially. Certain chemicals are also added to food to assist in establishing the colour and flavour of the food. These types of chemicals are called flavour enhancer.
\n<\/em><\/strong>
\n\u00a0
\n\u00a0
\n\t\t\tExamples of flavouring
\n<\/em><\/strong>NATURAL\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0ARTIFICIAL
\n<\/strong>Ginger\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Curry powder
\nCinnamon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Vinegar
\nNutmeg \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Thyme
\nPepper
\nSesame
\nOnion
\nDry crayfish
\nOrange peel
\nRosemary
\nSesame
\nOgiri, iru
\nExamples of colouring
\n<\/em><\/strong>NATURAL\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0ARTIFICIAL
\n<\/strong>Carotene\u00a0\u00a0\u00a0\u00a0coal tar dyes of different colours e.g. those used in the manufacture of ice cream, jellies e.t.c.\u00a0\u00a0\u00a0\u00a0
\nChlorophyll\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0vanilla caraynel (from burnt sugar)
\nTurmeric
\nAnthocyanins
\nCarotenoids
\nSaffror
\nCochineal (from crushed insects)<\/p>\n

\u00a0USES OF FOOD ADDITIVES
\n<\/strong><\/p>\n

    \n
  1. \n
    To improve the flavour of the food\n<\/div>\n<\/li>\n
  2. \n
    To improve the appearance and colour of the food\n<\/div>\n<\/li>\n
  3. \n
    To improve the taste of the food\n<\/div>\n<\/li>\n
  4. \n
    To excite appetite\n<\/div>\n<\/li>\n
  5. \n
    For garnishing and preservatives.\n<\/div>\n

    EVALUATION
    \n<\/strong>Differentiate between herbs and spices.
    \nASSIGNMENT
    \n<\/strong> Make a list of ten local spices used in your locality\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    WEEK: 9 & 10 TOPIC: CONDIMENTS AND SEASONING (Foods Additives) SUB-TOPICS: HERBS\/ AND SPICES, FOODS…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,261],"tags":[],"class_list":["post-3281","post","type-post","status-publish","format-standard","hentry","category-posts","category-second-term-ss2-food-and-nutrition"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/comments?post=3281"}],"version-history":[{"count":1,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3281\/revisions"}],"predecessor-version":[{"id":3282,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3281\/revisions\/3282"}],"wp:attachment":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/media?parent=3281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/categories?post=3281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/tags?post=3281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}