SOURCES

OF
STARCH
 STARCH
STARCHES ARE THE MOST COMMONLY CONSUMED TYPE
OF CARB, AND AN IMPORTANT SOURCE OF ENERGY FOR
MANY PEOPLE. CEREAL GRAINS AND ROOT VEGETABLES
ARE COMMON SOURCES
 THE PARTS OF PLANTS THAT STORE MOST STARCH ARE
SEEDS, ROOTS, AND TUBERS. THUS, THE MOST COMMON
SOURCES OF FOODS STARCH ARE

Cereal Cassava
Corn wheat
grains plant
 Rice Grain Sorghum oats
Step 5

Roots or
Legumes Potato Arrowroot
tubers
 Cereal grains
ARE THE SEED PRODUCTS OF
GRASSES HAT ARE WIDELY
CULTIVATED GLOBALLY. THE
WORD “CEREAL” IS DERIVED
FROM CERES, THE NAME OF
THE ROMAN GODDESS OF
HARVEST AND AGRICULTURE.
 Corn
is the starch derived from corn
grain. The starch is obtained from
the endosperm of the kernel.
 Wheat
A C ER EA L P LA N T T H AT I S
TH E M O ST I M PO RTA N T
K IN D G R O W N I N
T EM PE R AT E C O U N TR IE S,
T H E G R A IN O F W H IC H I S
G R O U N D TO M A K E
FLO U R FO R BR E A D ,
PA S TA , PA ST RY, ETC .
WHOLE GRAIN BREAD

WHEAT BREAD
 Cassava Plant

is predominantly consumed in
boiled form, but substantial
quantities are used to extract
cassava starch, called tapioca,
which is used for food, animal
feed, and industrial purposes.
TAPIOCA PEARLS

CASSAVA BREAD
 Rice
is a natural polymeric
carbohydrate and the main
component of rice
 Grain
is a small, hard, dry seed – with or
without an attached hull or fruit
layer – harvested for human or
animal consumption.
 Oats
a cereal plant cultivated chiefly in
cool climates and widely used for
animal feed as well as human
consumption

Sorghum
a widely cultivated cereal native to warm
regions of the Old World. It is a major
source of grain and of feed for livestock
 LEGUMES
is a plant in the family Fabaceae, or
the fruit or seed of such a plant.
When used as a dry grain, the seed is
also called a pulse.

ROOT OR TUBERS
provide consistency and texture to
foods and are used to thicken
gravies, soups, sauces, custards, pie
fillings and puddings.\
 Common
Sources of
Manufactured
Food Starch
Common Sources of Manufactured
Food Starch

Tapioca
Corn Potato
(Cassava)
Starches are named after its
plant sources

 Corn starch  Rice starch  Tapioca from

from corn from rice cassava