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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O. R. Sood ¹, Shina Kalim ¹, Shilpa ²

Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar - 125004, IN
2 Department of Veterinary Pathology, Sher-e-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu - 181002, IN

Abstract

Potato (Solarium tuberosum L.) is a wholesome food containing carbohydrates, protein, minerais and vitamins. The crop produces more food than cereals and vegetables and as much protein as soyabean per unit based time. The principle disadvantage associated with the crop is that it is seasonal and the bulk of the crop is of shorter shelf life due to limited cold store facilities accommodating only about one fourth of the produce. Potato processing industries require potatoes round the year to run the plant and for this, they have to depend upon the cold stored potatoes.

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D. R Sood ¹, Shina Kalim ², Shilpa ³

Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hissar -125004, IN
2 Department of Biotechnology, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284003, IN
3 Department of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu -181002, IN

Abstract

Potato is one of the most important food crops in developed as well as in developing countries. 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. Potatoes are non-fatening, nutritious and wholesome food which supply many important nutrients to the diet. Potato provides significant quantities of protein, vitamin-C, carbohydrates and iron and to a lesser extent vitamins of B-complex and vitamin A. Identification and screening of potato genotypes is required for desired functionality and unique properties.

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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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