D. R. Sood ¹, R. S. Waldia ², Rajat Sood ³, Alka Sharma ¹

Affiliations
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar -141 003, IN

Abstract

Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage.

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N. Saxena ¹, D. R. Sood ²

Affiliations
1 Department of Biotechnology, Institute of Advance Sciences, NIMS University, Jaipur, 302004, Rajasthan, IN
2 Department of Food Technology, Guru Jambeshwar University o f Science and Technology, Hisar-125001, Haryana, IN

Abstract

Barley (Hordeum vulgare L.) is one of the major cereal crops ranking fourth in world acreage and production after wheat, rice and maize. About ten percentage of the world's barley production is utilized in malting and brewing industries and the rest for feeding to humans and animals. The health and medicinal benefits of barley foods have been stressed in ancient Egyptian, Greek and Romans.

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D. R. Sood ¹, Akhlash Pratap Singh ², Shahina Kaum ³, Rajat Sood ⁴

Affiliations
1 Department of Biochemistry, NIMS Medical College, NIMS University, Rajasthan, Jaipur-302004, IN
2 Department of Biochemistry and Biophysics, S.D. College, Sector-32C, Chandigarh-134112, IN
3 Department of Biochemistry, J.C. Bose Institute of Science, Bundel Khand University, Jhansi-284128, IN
4 Fortis Escort Hospital, Verka Road, Amritsar-141003, IN

Abstract

Rice (Oryza sativa L.) is the most dominant staple food in many counties of the world. In Asia alone, more than two billion people obtain 60 to 70per cent of their daily energy requirement from rice. Studies carried on nutrient composition and sensory characteristics of selected genotypes of aerobic rice revealed that IRRI49 genotype is less acceptable for table purpose but suitable for rice products like popped rice, puffed rice and papad except rice flakes. Basmati rice with a pleasant aroma and a soft texture usually achieves higher prices in national and international markets. Aroma is mainly regulated by a single gene but is easily influenced by environmental conditions such as soil type, cultural practices and temperature during grain filling period, storage conditions and storage time. A single tube allele specific amplification (ASA) assay was reported which allows discrimination between fragrant and non-fragrant rice varieties and identifies homozygous fragrant, homozygous non-fragrant and heterozygous non-fragrant individuals in a population segregating for fragrance. A harmonious combination of desirable kernel dimension, appealing aroma, high linear kernel elongation with minimum breadth-wise swelling on cooking, fluffiness, palatability, easy digestibility and longer shelf life makes basmati rice commercially very important.

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D. R. Sood ¹, Shahina Kalim ², Rajat Sood ³

Affiliations
1 Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004, IN
2 Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128, IN
3 SDS Apollo Hospital, G.T. Road, Ludhiana-141003, IN

Abstract

Potato is a nutritious food and nutritional components in potato tubers ore well documented. India is amongst the five major potato producing countries in the world. It produces more food per unit area than cereals and that too in a short time. The value added products from potato processing includes potato starch, frozen french fries, potato chips, canned potato cubes, mashed potato products, bhujia, cattle feed, potato vodhka, potato milk mixture, potato flour, potato omelette and cakes.

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Shahina Kalim ¹, D. R. Sood ², Ajit Singh ³, Shilpa ⁴

Affiliations
1 Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128, IN
2 Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004, IN
3 Department of Veterinary Microbiology, CCS Haryana Agricultural University, Hisar-125004, IN
4 Division of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu-181102, IN

Abstract

Potato is one of the most important staple food crops both in developed and developing countries upon which mankind depends. The potato is grown in 130 countries it is a nutritional food that is high in vitamin C and contains much needed B vitamins, iron and protein.

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D. R. Sood ¹, A. P. Singh ¹, Shilpa ²

Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hissar - 125004, IN
2 Veterinary Pathology, SKUAST, R.S. Pura, Jammu - 180012, IN

Abstract

Rice (Oryza sativa.L.) is an important stapie crop of the world and mainly consumed in the form of whole grains. The rice obtained from freshly harvested paddy is less suitable for processing and culinary utilization. The cooking and eating properties of rice change dramatically with its storage after harvest and this phenomenon is called ageing of rice. It is a common practice to age the freshly harvested rice at least for six months before consumption. Basmati rice is valued highly in many parts of the world and is preferred over non-basmati, because after cooking, they are soft, non sticky, possess pleasant exauisite aroma, elongate extremely lengthwise with least breadth-wise swelling on cooking.

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D. R. Sood ¹, A. P. Singh ¹, Shilpa ²

Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004, IN
2 Department of Veterinary Pathology, SKAUST, R.S. Pura, Jammu, IN

Abstract

Rice (Oryza sativa L.) is the most important staple food crop of India. Global production of rice has doubled between 1996 and 1990 by adopting high yielding varieties and improved farming methods leading to green revolution, but to meet food demands of burgeoning population, there will be need for 60 per cent more rice production by 2020.

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D. R. Sood ¹, A. P. Singh ², K. R. Gupta ³, Shilpa ⁴

Affiliations
1 Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
2 Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
3 Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
4 Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, IN

Abstract

Rice (Oryza sativa L.) occupies the enviable prime place among food crops. Increasing productivity and sustained production of rice are critical for food and nutritional security. Rice is consumed largely in the cooked form and is also nutritious and hypoallergenic which make rice products staple food ingredients. It is also used in many value added products due to some of its unique functional properties such as flavour carrying capacity and hypoallergenity. It is a common practice to age the freshly harvested rice at least for six months before consumption.

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Jai Singh ¹, D. R. Sood ¹, T. S. Kathpal ¹

Affiliations
1 Department of Chemistry and Biochemistry, CCS Haryana Agricultural University, Hisar -125 004, Haryana, IN

Abstract

Majority of Indians are traditionally vegetarians by dietary habits and derive most of their nutrients requirement from cereals and pulses. There is a ever growing need of grain legumes to meet the protein requirement for Indian populace. French bean (Rajmah) belongs to family fabaceae Is quite nutritious and a potential source of proteins, carbohydrates and minerals.

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Kuldip Singh Dhindsa ¹, D. R. Sood ¹, M. S. Chaudhary ²

Affiliations
1 Department of Chemistry & Biochemistry, Haryana Agricultural University, Hisar - 125 004, IN
2 College of Agriculture, IN

Abstract

Pulses, because of high protein content and substantive calorific value, are the most important means of solving protein-calorie malnutrition in India. With the belated general recognition that nutritional potential of storage protein is genetically governed, there is a need to screen the available genotypes for the desirable and undesirable nutritional indices. This will help the plant breeders to incorporate these genotypes in the ongoing research projects.

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D. R. Sood ¹, D. S. Wagle ¹, Kuldip Singh Dhindsa ¹

Affiliations
1 Central Quality Testing Laboratory, Haryana Agricultural University, Hissar-125 004, IN

Abstract

Date (Phoenix dactylifera) is one of the most common fruits in India and is grown widely on a commercial scale in arid and semi-arid zones. Most of the dates in international commerce are of soft or semi-soft types (Khajur) but bread dates (Chhoharas) are popular in many Indian ceremonies since ancient times.

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D. R. Sood ¹, D. S. Wagle ¹, H. S. Nainawateb ¹, H. C. Srivastava ¹

Affiliations
1 Quality Testing Laboratory, Department of Chemistry and Biochemistry,Haryana Agricultural University, Hissar-125 604, IN

Abstract

Ber (Zizyphus Spp) is one of the most common fruit in India and is practically cultivated all over the country. In north it ripens from the middle of February to the middle of April when the other fruits in the market are not in sufficient supply and as such it fetches high returns. Besides its utility as fresh fruit for table purpose, various products such as chutney, pickles, jam, jellies, dried fruit and powdered pulp are prepared and kept for deferred uses. Ber is richer than apple in vitamin C, protein, phosphorus and minerals. It has higher P, Fe and calorific value than orange. In view of its qualities the demand for cultivation of improved ber varieties is gaining momentum in Punjab and Haryana.

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