HomeSS 1FOOD AND NUTRITIONLegume Grains Food and Nutrition SS 1 Second Term Lesson Notes

Legume Grains Food and Nutrition SS 1 Second Term Lesson Notes

Lesson Plan: Legume Grains

Lesson Details

  • Subject: Food and Nutrition
  • Class: Senior Secondary School (SS1 – SS3)
  • Term: Second Term
  • Week: 3
  • Age: 14 – 18 years
  • Topic: Legume Grains
  • Sub-topics:
    1. Types of Legume Grains
    2. Importance of Legume Grains
    3. Nutritive Value of Legume Grains
    4. Cooking Methods for Legume Grains
  • Duration: 40 Minutes

Behavioral Objectives

By the end of the lesson, students should be able to:

  1. Define and explain the meaning of legume grains.
  2. Identify and classify different types of legume grains.
  3. Explain the importance of legume grains in human nutrition.
  4. Describe the nutritive value of legume grains.
  5. Demonstrate knowledge of various cooking methods for legume grains.

Keywords

  • Legumes – Edible seeds of leguminous plants.
  • Pulses – Dried edible seeds of cultivated legumes.
  • Oil seeds – Legumes that are rich in oil and processed for their oil content.
  • Nutritive Value – The nutritional components found in a food item.
  • Anti-Nutritional Factors – Substances that affect the digestion and absorption of nutrients in legumes.

Set Induction

The teacher asks students to name different types of beans and how they are cooked at home. The teacher introduces legumes as an important food group, emphasizing their nutritional benefits.

Entry Behavior

Students are familiar with common legume grains such as beans, groundnuts, and soybeans.

Learning Resources and Materials

  • Real samples of legumes (beans, soybeans, groundnuts, melon seeds).
  • Charts showing types of legumes and their nutritional content.
  • Cooking utensils for practical demonstration.

Building Background / Connection to Prior Knowledge

Students have seen and consumed legumes in different forms such as beans pudding (moi-moi), bean cake (akara), and groundnut paste (peanut butter). The teacher connects this prior knowledge to the topic.

Embedded Core Skills

  • Critical Thinking: Identifying different legumes and their uses.
  • Problem-Solving: Understanding how cooking methods affect nutrition.
  • Observation: Recognizing the difference between pulses and oil seeds.
  • Collaboration: Working in groups for practical cooking exercises.

Lesson Content

1. Meaning of Legume Grains

Legume grains are edible seeds of plants that belong to the leguminous family. They are a major source of plant-based protein and are widely cultivated across the world.

A typical legume consists of:

  1. Seed coat (Testa or Mill) – The outer protective covering.
  2. Cotyledons – The storage tissue providing nutrients.
  3. Embryo – The part of the seed that develops into a new plant.

2. Types of Legume Grains

Legume grains are classified into two broad categories:

A. Pulses

These are dried edible seeds that provide high protein and fiber but contain little fat. Examples include:

  • Beans (cowpea, black-eyed peas, kidney beans)
  • Lentils
  • Pigeon peas

B. Oil Seeds

These legumes contain high oil content and are processed mainly for their oil. Examples include:

  • Soybeans
  • Groundnuts (Peanuts)
  • Melon seeds (Egusi)

3. Importance of Legume Grains

Legumes play a vital role in human nutrition and food security. Their importance includes:

  • Rich in protein – Essential for body growth and repair.
  • Affordable source of protein – A good alternative to animal protein.
  • Rich in dietary fiber – Improves digestion and prevents constipation.
  • Source of vitamins and minerals – Such as B-complex vitamins, iron, and calcium.
  • Helps prevent malnutrition – Used in weaning foods for infants.
  • Supports soil fertility – Legumes fix nitrogen into the soil.

4. Nutritive Value of Legume Grains

  • Proteins: Legumes contain incomplete proteins but are rich in lysine. Soybeans are an exception as they provide all essential amino acids.
  • Carbohydrates: Provide energy, with sucrose as the major sugar.
  • Vitamins: High in B-complex vitamins (Thiamine, Riboflavin, Niacin).
  • Minerals: Contains calcium, magnesium, iron, and potassium.
  • Fiber: Aids digestion and prevents constipation.

Anti-Nutritional Factors in Legumes

Legumes contain substances that can affect digestion. These include:

Anti-Nutritional Factor Method of Removal
Trypsin inhibitors Inactivated by heat
Haemagglutinins Inactivated by heat
Urease Inactivated by heat
Saponins Inactivated by heat

5. Cooking Methods for Legume Grains

Legumes can be cooked using different methods, including:

A. Boiling

  • Used for beans, pigeon peas, and soybeans.
  • Softens the legumes and removes anti-nutritional factors.

B. Stewing

  • Beans can be stewed with tomatoes, onions, and oil.
  • Example: Gbegiri soup (bean soup).

C. Frying

  • Groundnut and beans are commonly fried.
  • Example: Akara (bean cake).

D. Steaming

  • Used for making Moi-Moi (bean pudding) and Okpa (Bambara nut pudding).

Class Activity Discussion

  1. What are the two main classes of legumes?
  2. Give two examples of pulses and two examples of oil seeds.
  3. Why are legumes considered an important source of protein?
  4. Name three cooking methods used for legumes.
  5. How do anti-nutritional factors affect the digestibility of legumes?

Evaluation Questions

  1. List two essential amino acids absent in legumes.
  2. Name four B-complex vitamins found in legumes.
  3. Give one reason why legumes are difficult to digest.
  4. What are the two major types of legumes? Provide examples.
  5. List three dishes made from legumes and their cooking methods.
  6. State the nutritive value of soybeans.

Objective Test

  1. Which of the following is a pulse?
    a) Groundnut
    b) Lentils
    c) Melon
    d) Soybeans
  2. The seed coat of legumes is also called:
    a) Cotyledon
    b) Embryo
    c) Plumule
    d) Testa
  3. Which legume is processed mainly for its oil content?
    a) Beans
    b) Peas
    c) Melon
    d) Lentils
  4. Legumes are a major source of:
    a) Carbohydrates
    b) Protein
    c) Water
    d) Fat

Conclusion

  • The teacher summarizes the lesson.
  • Students are asked to state the importance of legumes in the diet.
  • Teacher marks students’ work and provides corrections where necessary.

Pre-Reading Assignment

  • Read about the types of fruits, their nutritive value, and differences between fruits and vegetables.

Weekend Activity

  • Write five nutrients contained in fruits.
  • List two other uses of fruits apart from nutrition.

Reference Books

  • Evans Food and Nutrition for Senior Secondary Schools (Book 2) by F.A. Bakare
  • Food and Nutrition for Senior Secondary Schools (Page 58–60)
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