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Carbohydrates includes starches, sugars, cellulose, and pectin.They are composed of carbon, hydrogen, and oxygen. Carbohydrates constitutes about two-thirds of the diet and are a relatively cheap source of energy. They are a nutrient that provides the body with energy and in some circumstances may be converted into fat; this occurs when a surplus quantity is eaten. Almost all carbohydrates are obtained from vegetables.

1. Starches are most abundant in root vegetable and cereals. Starch is the form in which many plants store their food reserves. it is also found in small and varying amounts in fruits like bananas and plantains. When starch is subjected to heat it turns to dextrin. This is sweetish in flavor and found in the crust of bread, cake, roasted plantains, and also in toast.
  2 Sugars are fuond in fruit and vegetables. the principal kinds are:
  •   Glucose: this is the simplest sugar. It is fuond in sugar cane, the juices of fruit and plants, especially in onions and corn.
  •  Fructose: Another simple sugar, which can be changed into glucose. it is sweetest sugar and it found in plant juices, fruits, and honey. 
  •  Sucrose: found in sweet fruits and in carrots. d, Lactose, its found in human and other milk. e, Maltose is found from starch during the germination of grain and occurs during the production of malt liquors such as beer, fermented corn-drink, and fermented corn-dough dishes, e.g corn-porridge. 
All sugars are sweet, and all are soluble in water. they are easily digested, wholesome in moderation, and a good preservatives. 
3 Cellulose is the fibrous substance in fruit, vegetables, and husks of cereals. It gives bulk to food and aids bowel action. It is of no nutritive value as food. FATS fuel for energy is stored in some plants (e.g oil seeds) as oil and in animals as fat. in plants and also in animals, fats are formed from carbohydrates, fats, therefore are substances made up of carbon, hydrogen,and oxygen. They provide the body with heat and energy. They include all fatty minerals such as meats fat, butter, and all fats and oil derived from animal or vegetable sources.

Fats are highly valuable foods.  They supply more heat and energy than any other food substance. They are not easily digested because of their high carbon content.
The animal fats used in cookery are butter, land, dripping, fat of meat and oily fish. Vegetable fats are nut oil, vegetable oil, margarine, shea butter.

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