Y. G. Deosthale ¹, K. Visweswara Rao ¹, V. Nagarajan ¹, K. C. Pant ¹

Affiliations
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai Osmania, Hyderabad-7, A. P., IN

Abstract

Bajra (Pennisetum typhoides) is an important millet crop in dry and semi-dry regions of northern and peninsular India. Both by acreage and grain production, it ranks fourth in cereal crops of India and forms a major staple food for large segments of the population. With the new strategy in agriculture and introduction of new high yielding bajra hybrids, it has now been possible to increase grain yields considerably.

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Y. G. Deosthale ¹, K. C. Pant ¹

Affiliations
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, Hyderabad-7, IN

Abstract

Maize, though consumed all over the country, is a major staple food of people in the hilly and submountainous tracts of Northern India. The average annual area under this crop is about 4.4 million hectares and the production of the grain (four million metric tonnes) is low mainly due to the poor plant biotypes.

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Y. G. Deosthale ¹, V. Nagarajan ¹, K. C. Pant ¹

Affiliations
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osntania, Hyderabad-7, IN

Abstract

The millet ragi (Eleusine Coracana) is an important staple foodgrain in central and southern parts of India. It is known to be a rich source of calcium, containing 0'3 to 0.4g per cent calcium as compared to other cereals which contain O.Ol to 0 04 g per cent.

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Y. G. Deosthale ¹, K. C. Pant ¹

Affiliations
1 National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, Hyderabad-7, IN

Abstract

Rice constitutes a high proportion of the total diet in India and in many of the East Asian countries. It is a major source of protein and calories for large segments of the population. Improvement in rice culture has hitherto been aimed at increasing the grain yield, and other hereditary qualities such as grain size, appearance, milling and cooking properties. It should be possible now to lay emphasis on the nutritive value of the grain as well and to encourage the farmer to raise nutritionally rich varieties.

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