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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O. 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-125001, 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

Pulses are second to cereals as an important source of human food. They are meats of vegetable world and close to animal flesh in protein food value. Pulses are widely grown throughout the world and can play an important role in bridging the protein gap in solving protein energy malnutrition. In India, legume seeds are processed and consumed in a variety of forms and most common methods include soaking, cooking and dehulling. Pigeon pea (Cajanus cajan L.) also known as red gram, is widely used as a food source in India and Africa and constitutes 11.2 per cent of total pulse production in India.

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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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