eChapters

The ingestion of mycotoxin-contaminated feedstuffs by animals leads to adverse effect on animal health and the effects are more serious in monogastric animals depending on the species and the susceptibility to toxins within the species. Ruminants are less susceptible to mycotoxins than monogastric animals because of biotransformation of mycotoxins to non-toxic metabolites in rumen by rumen microbiota (Fink-Gremmels, 2008).

Various physical, chemical and biological factors interdependently affect the fungal colonization or production of the mycotoxin. Physical factors such as temperature, relative humidity and insect infestations create ideal environment for fungal colonization and mycotoxin production. Stresses such as drought, an increase in temperature, and an increase in relative humidity may selectively alter colonization and metabolism of mycotoxigenic fungi and thus alter mycotoxin production (Russell et al., 1991). Cool and damp weather favours the germination of the sclerotia and thus ergot alkaloid formation in fescue and ryegrass.

Biological factors are categorized into intrinsic factor such as fungal species, strain specificity, strain variation and instability of toxigenic properties. Interaction between the toxigenic fungal species and substrate affect the fungal colonization and mycotoxin production. Some plant species are more susceptible to colonization and some resistant plant species may also get infestation due to favourable environmental conditions.

Mycotoxins are the secondary metabolites produced by moulds, which grow on food and feedstuffs causing pathological or physiological changes to humans and animals. They are toxic to vertebrates in low concentrations. Symptoms depend on the amount of toxin in the feed, the period for which the infested feed is ingested, the nutritional status of the feed and the susceptibility of the animal species. Toxic effects of chronic consumption of mycotoxins in human are carcinogenicity, hepatotoxicity, oestrogenicity, genotoxicity, nephrotoxicity, immunosuppression, reproductive disorders and dermal irritation (Anfossi et al., 2010). The most extensively studied mycotoxins viz., Aflatoxins, ochratoxins, deoxynivalenol (DON, vomitoxin), T-2 toxin, zearalenone, fumoninsins, mycophenolic acid, cyclopiazonic acid and ergot toxins are produced by the moulds Aspergillus, Fusarium, Pennicillium and Claviceps (Iqbal et al., 2015).

The Fertilizer (Control) Order

The Fertilizer (Control) Order (FCO) is a set of legally enforceable executive orders issued by the Govt. of India under the Essential Commodities Act, 1955 passed by the Parliament. This order came into force in 1957, essentially to regulate the sale, price and quality of fertilizers in India. Amendments are made from time to time as per the exigencies and need of the hour and therefore a large number of amendments were made over a period of time. Consequently, after an overall review of the various provisions of the order, a revised Fertilizer (Control) Order 1985, was issued, which came into effect on September 25, 1985. The FCO consists of five Schedules comprising of different activities as mentioned in Figure 8.1, besides forms of registrations and appendices.

Schedule I comprises Part A and B. While Part A contains the specifications of different fertilizers (e.g. minimum nutrient content, maximum moisture content, range of physical parameters, maximum levels of impurities/ contaminants, etc.), that can be marketed in India (no material not performs the specifications as in the FCO cannot be sold as fertilizer), Part B lists the tolerance limits in plant nutrients and physical parameters for various fertilizers. Schedule II encompasses again two parts, with Part A describing the procedures for drawal of samples of fertilizers, and Part B describing detailed methods of analysis of fertilizers.

Schedule III encompasses four parts namely, Part-A, Part-B, Part-C and Part-D. While Part-A contains specifications of different biofertilizers, Part-B contains tolerance limits of biofertilizers, Part-C describes the procedures for drawal of sample of biofertilizers, Part-D describes the methods of analysis of biofertilizers. Schedule IV also encompasses four parts. Part-A contains specifications of organic fertilizers, Part-B contains tolerance limits of organic fertilizers, Part-C describes the procedures for drawal of sample of organic fertilizers, and Part-D describes the methods of analysis of organic fertilizers. Schedule V also contains of four parts. Part-A contains specifications of non-edible de-oiled cake fertilizers, Part-B contains tolerance limits of non-edible de-oiled cake fertilizers, Part-C describes the procedures for drawal of sample of non-edible de-oiled cake fertilizers, and Part-D describes the methods of analysis of non-edible de-oiled cake fertilizers.

Fertilizers have played a pivotal role in enhancing food grain production in India especially after the introduction of high yielding and fertilizer responsive crop varieties during the green revolution era. However, there are certain problems associated with fertilizers because of their relatively low nutrient use efficiency (NUE) or nutrient uptake by crops. The fertilizer use efficiency is 30-50% for N, 15-20% for P, 70-80% for K and 8-10% for S. In case of micronutrients, the use efficiency is only 1-2%. The low NUE is typically the result of higher release rate of fertilizers than the absorption rate by plants, and/or transformation of fertilizers/ nutrients to forms that are not bioavailable to crops.

Application of N and P fertilizers at levels exceeding plant requirements due to low acquisition efficiency leads to significant environmental consequences in many parts of the world due to losses, such as nitrate (NO₃^-) leaching, NH₃ volatilization, and nitrous oxide (N₂O) emission. Excessive use of fertilizer N affects the groundwater. Similarly, excessive use of N and P fertilizers leads to surface runoff which in turn causes eutrophication in aquatic ecosystems. These negative environmental consequences associated with fertilizer inputs further emphasize the need of technological approaches to improve nutrient management in modern agriculture. As such, there is great need in developing innovative fertilizers to minimize the losses of nutrients and increase their efficiencies.

In addition, current agricultural activities contribute up to 20-30% to the annual atmospheric emissions of greenhouse gases (GHGs), such as methane (CH₄) and carbon dioxide (CO₂). Even higher contribution is being noted for N₂O (about 60%), which is a potent GHG and catalyst for stratospheric ozone depletion, with more than 300 times the global warming potential than CO₂. Its emission is closely related to mineral fertilizer input. High fertilization rates lead to N and P losses with negative impacts on atmospheric GHGs concentrations and water quality.

There is an urgent need to improve NUE in agricultural systems, and to manage biogeochemical cycles in a sustainable way. This includes the development and application of modern technology as alternatives to conventional fertilization. There is a need to reduce the use of fertilizers/nutrients in agricultural systems by increasing NUE. The recent development in smart fertilizer delivery systems including nanofertilizers or the new generation fertilizers is a good alternative to commercially available fertilizers to improve the NUE and enhance resource utilization. Smart fertilizers may be a solution to enhance food production and environmental quality.

Iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), nickel (Ni), boron (B), molybdenum (Mo) and chloride (Cl) elements are known as micronutrients. The micronutrients are also called as trace elements or minor elements as they are required very small quantities by plants. The elements Fe, Zn, Cu, Mn and Ni are known as micronutrient cations and B, Mo and Cl are known as micronutrient anions and they behave accordingly in soils. Among these elements, Fe content in soil as well as plant is the highest and sometimes higher than phosphorus (P) and sulphur (S). In plant, the concentration of micronutrients often found up to 100 mg kg^-1, except that of Fe and Mn which may go up to 500 mg kg^-1 (dry weight basis). Another element, cobalt (Co) is also regarded to be essential for the growth of certain higher plants and animals, and likely to be included in the list of micronutrients. The importance of micronutrients has been realized during the past four decades when micronutrient deficiencies were observed in most of the soils in our country, where intensive agriculture is practiced.

5.1. Importance of Secondary Nutrients in Agriculture

Secondary nutrients such as sulphur (S), calcium (Ca) and magnesium (Mg) are the macronutrients that are required in relatively large amounts for crop growth. Among the secondary nutrients, Ca is the 5^th most abundant element in the earth’s crust while, Mg and S are ranked 8^th and 13^th, respectively. The average S content of the earth’s crust ranges from 0.06 to 0.10%; whereas, Ca in soil solution of temperate region soils is 30 to 300 ppm and soils of tropical areas is 8 to 45 ppm (Tisdale et al., 1997). In case of Mg, its’ concentration ranges from 5-50 in temperate region and 120-2400 ppm in tropical region. The Ca and Mg are the most abundant cations occupying the exchange sites of the soil colloids. Thus, most soils with the possible exception of highly weathered, leached acid soils, contain enough Ca and Mg for crop growth. In soils, occurrence and reactions of S are different from those of Ca and Mg. The plant available S is SO₄^2- ion which is relatively mobile in soil solution. Like nitrogen (N), S is also subjected to chemical and biological oxidation-reduction reactions. On the other hand, Ca and Mg are much more stable and they exist in soil as Ca²⁺ and Mg²⁺ cations and present in association with soil colloidal fraction similar to that of K. In general, Ca and Mg are the most abundant cations occupying in the exchange site.

Secondary nutrients in soils may be lost due to several reasons such as (i) crop removal, (ii) leaching, (iii) erosion, and (iv) volatilization. The amount of Ca and Mg attain importance in areas where soils are either strongly alkaline or acidic. These soils are often deficient in Ca and Mg. The Ca deficiency is most widespread in acidic soils. The alluvial soils of the Indo-Gangetic Plains (IGP), being neutral to moderately alkaline in reaction, have sufficient bases on their exchange complex and Ca deficiency is, therefore, rarely found in these soils. However, alkali soils may contain inadequate quantities of Ca due to dominance of Na⁺ on the exchange complex. Magnesium deficiency is found in sandy soils with low exchangeable Mg²⁺, acid soils and those with high in native or applied K. Alkali soils have high exchangeable Na⁺. The Ca²⁺ is a suitable ion to replace this Na⁺ from the exchange complex when Ca²⁺ is supplied through gypsum (CaSO₄.2H₂O). The replaced Na⁺ forms Na₂SO₄ which is then leached down to remove the salt away from the root zone of the crops. Gypsum also reacts with Na₂CO₃ to form CaCO₃ and Na₂SO₄ which is leached down the profile. A thorough leaching of the soil with irrigation water should be done after application of gypsum to free it from Na₂SO₄.

Potassium is the third important essential nutrient element after nitrogen (N) and phosphorus (P) required by all living organisms, including plants and animals. Potassium is essential for many metabolic activities like carbohydrate metabolism, nitrogen metabolism. It is required for the activation of over 60 enzymes in plants. It controls/regulates the activities of various essential nutrients. It is vital to photosynthesis, and synthesis of carbohydrates, starch and proteins in plants. It plays vital role in controlling the opening and closing of stomata in photosynthesis. It also helps in controlling water use by plants by regulating the osmotic pressure of guard cells during transpiration. It plays a major role in transport of water and nutrients throughout the plant in xylem. Potassium improves crop yield and quality of flowers, fruits, vegetables and other field crops in terms of size, shape, colour, taste, shelf-life, and fibre quality. Potassium stimulates the growth of strong stems and provides strength to the plant against some disease by promoting thickness of the outer cell walls. It is required for translocation of assimilates. Under reduced K supply, translocation of NO₃^-, PO₄^3-, Ca²⁺, Mg²⁺ and amino acids is hampered. It also imparts resistance against environmental stresses such as drought, cold and frost. Adequate K can reduce moisture loss from growing plants, thereby giving some drought resistance. It reduces lodging of crops and enhances their winter-hardiness.

It is taken up by the plants as K⁺. Being a basic element, it takes part in neutralization of the acidity in plants caused by several organic acids produced. It does not form organic compounds in the plant system. It is the most mobile element in the plant. Thus, it can move through all the plant system due to osmotic pressure. When any plant sample is dipped into water, some K comes out. This shows that it is highly mobile.

Potassium is also required for animal nutrition and human beings. Potassium is essential for many metabolic functions. It maintains salt balance between cells and body fluids. Adequate K is essential for nerve function and preventing muscle cramps. It is routinely added to many animal feeds. Since K⁺ is not stored in the human body, dietary replacement is required on a regular basis. Government agencies state that diets containing foods that are good sources of K and low in Na may reduce the risk of high blood pressure and stroke.

Phosphorus (P) is the second most important essential nutrient limiting crop/ plant growth, next only to nitrogen (N). Phosphorus is an important component of nucleic acid like deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). It is needed for energy storage and transfer, which is the single most important essential function of P. Phosphate compounds act as “energy currency” within plants. The most important common P energy currency is adenosine diphosphate (ADP) and adenosine triphosphate (ATP). The ATP transfers energy for synthesis of ADP. Life is not possible without P. It is the source of energy that powers practically all energy-requiring biological processes in plants. Phosphorus is present in plant as phospholipid such as lecithin and cephalin which appears to be involved in the structural framework of protoplasm. Phosphorus is involved in many important processes such as photosynthesis, cell division, tissue development, and growth in plant. Requirement of P by the crops is less, compared to N and potassium (K). It is present in plant tissues. It is reported that for 5-6 t ha^-1 of wheat grain yield, it removes about 100-120 kg N, 20-30 kg P₂O₅ and 150-180 kg K₂O from soil.

Phosphorus is 11^th most abundant element on the earth crust. However, it is the least mobile element among the major plant nutrients. Its complex chemistry in soil makes it highly deficient nutrient element in most of the arable soils across the globe. Only 0.1% of the total P in the soil is available for uptake by plants because of its fixation as various insoluble compounds depending upon the soil pH. About 43% of the world’s arable soil is P deficient which limits crop growth and production (Roy et al., 2018). In the Indian context, about 80% of the soils are reported to have low to medium available P content (Muralidharudu et al., 2011). Thus, application of P-fertilizers to maintain the soil fertility and sustain crop productivity becomes imperative in today’s input intensive agriculture.

Nitrogen (N) is an essential element for all forms of life because it is a major component of amino acids, which are the building blocks of proteins, nucleic acids such as deoxyribonucleic acid (DNA) and other cellular constituents. It is a structural component of chlorophyll in plants, which is used in photosynthesis to make their food. Nitrogen ranks first among the essential nutrient elements required for plants. Its careful management is very important for crop production.

Nitrogen exists as two main stable isotopes (isotopes of a given element have the same number of protons but different numbers of neutrons in each atom) namely, ¹⁴₇N (abundance 99.63%) and ¹⁵₇N (abundance 0.37%). These can be separated by chemical exchange or by thermal diffusion. Both ¹⁴₇N and ¹⁵₇N isotopes of N are stable isotope which do not disintegrate as in case of other radioactive isotope like ³² ₁₅P. There are four other isotopes of N viz. ¹²₇N, ¹³₇N, ¹⁶₇N and ¹⁷₇N, mostly are radioactive having very short half-life and not used in agriculture. The ¹³₇N has a half-life of about 10 min, while other three have half-life of only few sec. The ¹⁵₇N (tracer) isotope is used as a tool for determination of pathways of transformation of N in soil or plant or animal.

The major part of N comes from atmosphere (air). On the basis of volume by volume (v/v), air contains about 78-79% N₂, 20-21% oxygen (O₂) and 0.03% carbon dioxide (CO₂). Most living organisms cannot utilize N₂ gas present in the atmosphere directly because it is present as di-nitrogen form or di-atomic form (N≡N). It is called as an inert gas. Therefore, to break this triple bond, huge amount of energy is required. After breaking of triple bond of N₂ molecules, it combines with other element particularly with O₂ or hydrogen (H) to form oxides of N (NO, NO₂, NO₃ and N₂O) or ammonia (NH₃). Thus, breaking of triple bond is must for forming NH₃ which further can be used as the key material for almost all fertilizers. Therefore, the fixation of N₂ is vital for production of all nitrogenous and complex fertilizers like NP/NPK and nitrophosphates.

Plant absorbs large number of elements from the soil and other sources during their growth and development. But all these elements are not essential for plant growth. Seventeen mineral elements are known to be essential for the growth and development of all plants. A list of essential nutrients, their source and forms by which they are absorbed by plants are presented in Table 1.1.

Except carbon (C), hydrogen (H) and oxygen (O), all the other nutrients are obtained by plants largely from soils, fertilizers or manures. It has been seen that the number of nutrients obtained from soil is about 5 times the number of nutrients obtained from air and water. However, most of the plant tissue, in general, from 74 to 99.5% is made up of C, H and O i.e. nutrients obtained from air and water and only 0.5 to 26% of the plant tissue is synthesized from soil constituents. In ordinary (normal) conditions of agriculture, except drought, C, O and H are not limited for plant growth. It is the remaining 14 elements from soil that are usually limiting plant development and hence considerable emphasis is placed on the improvement of soil in respect of greater availability of these 14 nutrients. It may be borne in mind that all nutrients are essential for all crops even though their requirements differ from crop to crop and even among varieties of a given crop. Secondly, all nutrients are equally essential regardless of amounts required. For example, to produce one tonne of grain, wheat may absorb 25, 9, 33, 3.7, 5.3 and 4.7 kg of nitrogen (N), phosphorus (P), potassium (K), sulphur (S), calcium (Ca) and magnesium (Mg), respectively and 56, 624, 70, 24, 48 and 2 g of zinc (Zn), iron (Fe), manganese (Mn), copper (Cu), boron (B) and molybdenum (Mo), respectively. If the crop (any crop) does not get the smallest amounts of micronutrients needed, it cannot make the best use of abundant NPK.

According to Liebig’s Law of minimum which he enunciated in 1855, the growth of a plant is limited by that nutrient which is in shortest supply. This law in fact lays the ground rules for balanced crop nutrition.

Introduction

Over the years, processed food industry has become the largest growing industry in the world. The convenience food industry with the state of the art technology has been proved very successful in reaching every household and have started replacing fresh and healthy foods with the processed ones (Srinivasan and Shende, 2016).

Demand for processed and convenience foods are constantly on rise and convenience food segment is rising by leaps and bounds. Changing life style, food habits, displacement of rural population to urban centres, insufficient time to prepare healthy food and changing socio economic needs have led to the industrialization of the food supply and resulted in the development of convenience foods and today a great variety of the same are available for sale to the consumer throughout the world (Tillotson, 2003).

These convenience foods are available readily, convenient, inexpensive with pleasing organoleptic quality, requires minimal or no preparation before consumption. Varieties of convenience foods which are available in the market play a prominent role in the food choice of today’s consumer, and they include frozen and canned vegetables, bakery products, soups, sauces, prepared meat and fish, chilled and frozen dairy products as well as ready to eat and shelf stable products (Tillotson, 2003).

Rapid switchover of the consumer from the traditional dining practices to fast food centres, generally feed on quick and easily made products called fast foods, often termed as unhealthy junk foods. These foods are rich in saturated fatty acids, several refined components, high carbohydrates etc., which ultimately lead to the negative impact on physical and mental health of the consumer, contributing to several chronic diseases such as cardiovascular complications, cancer, atherosclerosis, liver disease, type 11 diabetes (Veggie et al., 2018) etc.

Therefore, focussing much about the health of the consumer, there is a great need for a healthy and a balanced diet to meet the basic needs of the human body (Mendes et al 2013) with an appealing organoleptic properties and appearance.

Introduction

Recent advances in food technology have made our lives virtually easier and efficient. Changing lifestyle has led to the emergence of packaged food that provides convenience to the consumers. The authentic packaging of food implements consumers with the role of communication, containment, convenience, and protection. Any typical food package provides us with the information about the product and its nutritional fact, thus an efficient way of marketing/ branding. It protects the food product from the external environment and adulteration, thus keeps it safe. It allows the consumers to relish the food as per their convenience (reheating and direct consumption) and holds the product of any size, shape and restrains during handling and transportation (Robertson, 2006).

Food packages can be altered or modified according to one’s requirement with features like single-serving dishes and portability. However, traditional packaging is lacking adequacy to meet unending consumer demands and product intricacies. Therefore, a contemporary concept of packaging with higher proficiency is needed to meet various consumer requirements. For instance, a packaging that can - enhance product’s shelf-life with lesser or no preservatives, that maintains freshness, that meets permissible regulatory requisites and enables tracking throughout the product life-cycle. Emerging technologies like smart packaging have the expertise to invigilate a product and its milieu and pursue any modifications into these. Moreover, smart packaging helps in gaining global market recognition, and meets international food safety standards. In recent years, there has been rapid development in food packaging that includes active packaging, intelligent packaging, or smart packaging. These are the technologies that deal with the packaging of food, beverages, cosmetics, and pharmaceutical products. Moreover, these terminologies are apparently identical but, each has a different function to deal with and is as follows:

Introduction

Biotechnology is defined as the ‘application of scientific and engineering principles to the processing of material by biological agents to provide goods and services’. The term ‘biotechnology’ is also used when a technique involving live organisms are employed to make or modify a product, improve plants or animals or develop microorganisms for specific uses. According to the definition of the Codex Alimentarius Commission (CAC 2001), modern biotechnology is defined as the application of (i) in vitro nucleic acid techniques, including recombinant deoxyribonucleic acid (DNA) and direct injection of nucleic acid into cells or organelles, or (ii) fusion of cells beyond the taxonomic family, that overcome natural physiological reproductive or recombination barriers, and that are not techniques used in traditional breeding and selection. Scientific developments of present world owe to processes and products of the field of biotechnology. Modern biotechnological advancements have played a major role in important branches of science such as agriculture, food processing, medicine and veterinary applications. Biotechnological interventions of the downstream processing applications include primary production areas namely breeding of crops and livestock, production of additives for food and feed and pharmaceuticals along with diagnostic tools. Inputs for food processing applications from biotechnology include biocatalysts such as enzymes, tracing food ingredients such as Genetically modified (GM) ingredients in end products of food and feed and food quality testing applications for food borne pathogens. Applications of modern biotechnology in form of genetically modified organisms have gained much importance in comparison to the downstream applications during food processing and food safety (Zhu, 2017). Food processing operations include transformation of harvested crop or animal produce into produce which are marketable with long shelf life and minimises waste and losses of raw produce in food chain and ensure their continuous availability in super market shelves. Food safety is an important area which assures of the food being safe for consumption. Food technological applications of modern biotechnology includes food enzymes that are important in various food processing applications in reactions involving lipids, carbohydrates and proteins, food fermentations to improve properties such as taste, flavour, texture, nutritional and shelf stability, food additives in form of bio preservatives, flavours, fragrances, genetically modified starter cultures, genetically modified crops, modern rapid diagnostic kits for food safety are discussed in detail.

Weaning foods

Introduction

Breast milk is natural and best for the growth and development of newborn babies. Although breast milk is adequate to provide an optimum nutrient till the age of six months but after that it is not sufficient to sustain optimum growth and fulfill their nutritional requirements. Various nutrients are required to supplement milk until child is ready to eat adult meal. This additional food along with the breast milk is referred as “complementary Food”. With adequate amount of complementary feeding breast-feeding continues up to two years of age and beyond so, referred as complementary feeding period.

Appropriate and adequate amount of complementary feeding helps in preventing malnutrition stunting and promoting growth. Introduction of this complementary food is called as weaning.

Weaning is the process of introducing adult food and beverage to the infant to support their growth and development. This is very crucial period in infant’s life. This is a period for diet transition as the nutrition requirements for growth and brain development is quite high. Introduction of various taste and texture promotes biting and chewing skills (Guthrie, 1975). Most six-month age children start eating semisolid foods. Weaning homogenized infant foods play a major role in the nutrition of infants (Martinez, 2004).As infants grow, their nutritional requirements also increase. To keep up this growing demand WHO recommends that infants start eating solid, semi-solid or soft foods at the age of 6 months to ensure sufficient nutrient intake.

Introduction

Oils and fats are utilized both for their food applications as well as for industrial purpose. As a food product, oils and fats are consumed in a variety of forms such as shortening, ghee, butter, margarine, cooking oil, salad oil, etc. Other uses include their usage in the form of lubricants, greases, soaps, cosmetics, paints as well as animal feed and biofuels. Among the Asian countries, Indonesia leads as the prime producer with more than fifty percent of the total palm oil production in the world. As a second-best producer of oils and fats, China was the major manufacturer of rapeseed as well as soybean oil in year of 2018. In general, Asian countries contributed to more than fifty percent of the total fat and oil manufacturing in the world in 2018 (Kushairi et al., 2018). Even though fats and oils are primarily utilized for food applications, there has been an increased interest in their industrial utility for the manufacture of biofuels. Fats manufactured from various animal sources like tallow or lard also contribute to a considerable quantity and compete with vegetable oils for the production of biofuels.

The resources for producing oils and fats are diverse depending on their end use, yet they are obtained from two major sources: animal sources and plant sources. Oils and fats are used as starting materials for the preparation of shortenings, margarines, and other tailored products that further act as functional ingredients in food products prepared by food processors, restaurants, and in home. They have been used for food and other variety of applications since the prehistoric times, due to their easy availability. For example, fatty tissues from animals liberate free-floating fats on being boiled, whereas oil can be pressed out from oil fruits and oilseeds.

The role of dietary oils and fats in human nutrition is also one of the important areas of interest. Over the time, oil and fat industry has provided significant contributions toward nutritional improvement of various products. With the growing concern linked between cardiovascular diseases and consumption of oil and fat products, low-calorie variants of different foods, free or low in cholesterol are also available now. Excessive fat consumption among the populations of developed countries and consequences of obesity has led to the development of reduced-fat and very-low-fat variants of foods.

Introduction

Military personnel’s are deployed for operation in adverse climatic conditions like desert, cold (arctic) and high altitude regions. Stressful and challenging living conditions have affected the outcome of many battles, campaigns and wars. Acclimatization to the environmental condition is a very essential stage of deployment. The time for acclimatization is restricted/limited for the effective operation towards the purpose of deployment. The performance of the military personnel in various deployed regions depends on the nutrition provided by the food consumed. The operational rations are designed to provide the essential nutrition to enhance their performance during training and/or operational situations.

Nutrition requirement of military personnel is different from that of the civilians. The nutrition requirement also varies with the kind (sedentary or continuous work) and region (plain, desert or high altitude) of deployment. The environmental stress caused by extreme heat, cold, etc. also influences the nutrient requirement/ intake. The insufficient dietary nutrient intake affects the immune function, pace of recovery from illness and injury and also the physical performance (Tharion et al., 2005).

The operational ration is also designed in such a way that it provides to the military personnel the required nutrition from the build in nutrition reserves during certain operational situations. Considering the vital criteria for nutritional requirement, the menu for the military personnel is designed. The chapter discusses the past, present and future of the army operational ration (AOR) in various countries of the world and the influence of advances in food processing methods in AOR menu.

Drying of the Spices

Drying is an important mode of preservation and it ensures microbial safety of the spices.The main purpose of drying is to increase the shelf storage and make the seasonal spices available round the year with minute losses of nutrients, flavor, taste and color (Maroulis, 2003). During drying, there is a continuous transfer of heat and mass due to the heat application which eventually leads to moisture removal from the product (Akpinar, 2006) (Hashim, 2014). Since, the sensory, nutritional and functional attributes of spices are partially or totally affected by the drying process, the adequate choice of drying technique becomes requisite. There exists a number of conventional drying methods including solar drying (El-sebaii, 2012), freeze drying (Ciurzy nska 2011), vacuum drying (Nadi, 2012), osmotic dehydration,hot air drying and fluidized bed drying (Onwude, 2016). However, these drying techniques lead to poor quality of the spices because of the longer duration of treatment and high amount of energy. To combat with the issues of poor quality, there has been a significant development of the novel techniques, which includes- microwave, ohmic, infrared, pulse electric field, radio- frequency, ultraviolet, ultrasound, supercritical and heat pump heating, in the drying of the agricultural crops. These novel techniques are found to produce higher quality products as compared to the conventional drying techniques (Moses J. N., 2014). The microwave and radio frequency heating technologies are developed in such a manner that they are capable of partial or complete removal of the conventional methods of heating/ drying (Onwude, 2016). The use of these novel techniques has gained a keen attention for the drying purpose of spices. Some of the researchers have also proved that combination of conventional and novel drying techniques leads to better product output.

Introduction

For human beings, the three most important necessities for their survival are food, clothing and shelter. among all of these food is the top most priority. Food safety and Standards defines food into 8 categories (Nutraceutical, Heath Supplements/Dietary Supplements, Food for special medical Purpose, food for Special Dietary Use, Novel Food, and Functional food) in regulation, 2016. A growing trend of health products, concept of food as medicine, associated public interest and consumers demand leads to a progressive research interest in functional foods and nutraceuticals development. Abnormal lifestyle, food habits (consumption of junk food) and low physical activity creates an exponential growth in a number of chronic diseases; obesity, cardio-vascular syndromes, osteoporosis, arthritis and cancer (Das et al., 2012) among the developing and developed countries. While nutraceuticals and functional foods are becoming an alternative affordable system to reduce the risk of disease through prevention in spite of high tech therapies and costly medicines.

The current survey showed that worldwide revenue of functional foods is projected to increase from about 300 billion U.S. dollars in 2017 to over 440 billion dollars in 2022. Also according to the International Food Information Council (IFIC), health benefits achieved from functional food components may provide benefits far beyond than basic nutrition. Products like dietary supplements containing vitamins, functional foods such as sports drinks or products fortified with probiotic play a major role in the market rise (www.statista.com).Indian and Chinese traditional foods, recipes, spices and diversified ingredient market is well known around the world from centuries. Hence, a double-digit growth rate is also experienced in Asian nutraceutical and functional food market. Another reason for the growing trend in consuming functional foods is education and proper health awareness. Furthermore, people are more concern about the optimization of health-promoting capabilities in their diet using dietary supplement and fortified foods. While, food product based industries are marketing health supplements using scientific facts and the relationship between diet and health. Government, non-government organizations (NGOs) and web-based online information also play a key role in promoting and trending food based health products.

Nano-technology refers to technology on a nano- meter scale, specifically less than 100 nano-meters. The novel nano-particles are tiny spheres (fullerenes) or tubes (nanotubes) made from carbon atoms. It facilitates the development of future inventions transversely a vast array of fields. New nano-particles are being made of silicon, ceramic, polymers or even natural ingredients that break down in the body. The characteristics that make these particles functional in the food industry include optical properties, reactivity to temperature, and biodegradability. They can be used as probes or filled with flavorings or nutrients for delivery. Highlights on the categorisation of agriculture with nano- food technology and nutrition are given in Fig 1.

There are three key elements in nano-technology. They are: (1) substances at nano-scale exhibit novel physical and chemical phenomena with novel functions (2) allowing to measure, control and operate material at the nano-scale that transform them to functions. (3) allowing the union of nano scales of materials for exceptional properties.

Introduction

Advances in food preservation methods have supported the journey of food science from that of a cookery science to a fast growing industrial technology. Food preservation knowledge deals with the way to prevent spoilage and maintenance of quality in foods. Spoilage is the deterioration in quality brought about by inherent biochemical and chemical changes, as well as microbial metabolism during food storage. Basic principles of food preservation (Frazier et al., 2008) remains the same, but newer methods for achieving the goal is added through research fuelled by a consumer demand for fresh-like foods with convenience and safety. Scientific information on novel processing methods are beautifully compiled (Cullen et al., 2011; Da-Wen Sun, 2014; Tokuþoðlu and Swanson 2015; Doona, 2018).

In-depth knowledge of physiological activities of micro-organisms in presence of preservation agents is essential for preparation of safe foods with prolonged shelf life. Besides this, it is necessary to understand the effect of food constituents on microbial resistance against inactivation agents, to identify critical dose requirement. This profound knowledge would also help to understand kinetics of microbial inactivation and to develop mathematical models suitable for a realistic design of process parameters. For better appreciation of the following sections, readers are encouraged to have fundamental knowledge in microbiology and food processing. The sections in this chapter cover advanced microbiological knowledge pertaining to the preservation aspects of food.

Introduction

Therapeutic foods are products, which are multiutility food products that may be used as nutrition as well as medicine. A nutraceutical may be defined as a substance, which has physiological benefit or provides protection against chronic disease. Nutraceuticals are used to improve health, delay the aging process, prevent chronic diseases, increase life expectancy, or support the structure and/or function of the body. Oflate nutraceuticals are receiving considerable interest due to potential nutritional, safety and therapeutic effects. The examples of therapeutic foods are the foods used for feeding of malnourished children on an emergency basis or to supplement the diets of persons with special nutrition requirements, such as the elderly. Therapeutic foods can also form a part of treatment/prevention/reduction of other health conditions such as diabetes, cardiovascular disease, obesity, anaemia and any other lifestyle disorders.

The incidences of diet-related diseases are progressively increasing due to greater availability of calorie-rich foods and a sedentary lifestyle. Obesity, diabetes, atherosclerosis, and neurodegeneration are major diet-related diseases. Nutraceuticals and functional foods represent a novel therapeutic approach to prevent or attenuate diet-related diseases.

There is always a requirement for cheaper formulations using locally available ingredients that are processed in a safe, reliable, and financially sustainable methods. Some of the literature available on health foods for various diseases is summarized below. However, since the burden of diabetes in India is staggering. In 2017, 72 million cases of people suffering from diabetes were reported and the figures are expected to reach 134 million by 2025, this chapter more emphasis is given on the safe, natural treatment/reduction of diabetes by herbal means.

Introduction

Quality is the ultimate criterion of the desirability of any food product to the consumer. Overall quality depends on quantity, nutritional and other hidden attributes along with sensory quality. Sensory quality is of great importance to both processors and consumers, since it attracts consumers; it satisfies consumers’ aesthetics and gustatory sense. Sensory quality is the combination of sensory senses of perception responsible for choosing and eating a food.

According to Institute of Food Technologists and the American Society for Testing and Materials, sensory evaluation is a scientific method used to evoke measure, analyze, and explain those responses to products as perceived through different senses like sense of sight, smell, touch, taste, and hearing (Stone and Sidel, 2004). Sensory evaluation gives a general rule for the preparation and serving of samples under controlled conditions so that unfair decisions are minimized. People for sensory evaluation are often placed in individual test booths so that the judgments they give are true and do not reflect the opinions of those around them.

Samples with random numbers are given to the evaluators so that they do not form judgments based upon labels, but rather on their sensory experiences. Products may be given in different orders to each evaluator to help measure and to ensure internal validity by controlling the potential confounds created by sequence and order effects. To control unwanted variation and to improve test precision, standard procedures may be established for sample temperature, volume, and spacing in time, as needed.

Sensory evaluation or testing is a quantitative science in which numerical data are collected to establish lawful and specific relationships between product characteristics and human perception. Sensory methods draw heavily from the techniques of behavioural research in observing and quantifying human responses. For example, we can assess the proportion of times people are able to discriminate small product changes or the proportion of a group that expresses liking for one product over another. Another example is having people generate numerical responses reflecting their perception of products taste and smell.

Introduction

Lipids are among the major components of food of plant and animal origin (food lipid). There is no precise definition available for the term lipid; however, it always includes a broad category of compounds that have some common properties and compositional similarities. Lipids are materials that are sparingly soluble or insoluble in water, but soluble in selected organic solvents like benzene, chloroform, ether, hexane, and methanol. Together with carbohydrates and proteins, lipids constitute the principal structural components of tissues (Erwin Wsowicz et al., 2004). Lipid oxidation is one of the major reasons that foods deteriorate and is caused by the reaction of fats and oils with molecular oxygen resulting in off-flavours that are generally called rancidity. Exposure to light, pro-oxidants and elevated temperature will accelerate the reaction (Velasco, J et al., 2010). Rancidity is related to characteristic off-flavour and odour of the oil. There are two major causes of rancidity. One occurs when oil reacts with oxygen and is called oxidative rancidity (Ribeiro et. al., 1993). The other cause of rancidity is by a combination of enzymes and moisture. Enzymes like lipases liberate fatty acids from the triglyceride to make di and monoglycerides and free fatty acids and such liberation of free fatty acids is named hydrolysis. Hydrolysis is additionally caused by chemical process that’s prompted by factors like heat or presence of water. Rancidity caused by hydrolysis is called hydrolytic rancidity. Oxidation cares mainly with the unsaturated fatty acids. Oxidative rancidity is off interest because it results in the event of unfavourable off-flavours which will be detected early within the development of rancidity, more so than in the case of hydrolytic rancidity. Oxidation can alter the flavour and nutritional quality of foods and produce toxic compounds, all of which may make the foods less acceptable or unacceptable to consumers. Oxidation products typically include low relative molecular mass compounds that are volatile also as undesirable off-flavour compounds (Food lipids).

Introduction

Fermentation is an alluring procedure of biochemical adjustment of essential nourishment microorganisms and their enzymes accomplish by lattice. Fermentation is a utilized to upgrade bio-accessibility and bioavailability of supplements from various crops and improves organoleptic properties (e.g., appearance, generation of sour taste and new aroma compounds, and textural changes such as consistency or viscosity) just as increase the shelf life of realistic usability. It makes foodstuff safe not just hindering the growth of pathogenic microorganisms because of antimicrobial growth of lactic acid and it also detoxifies aflatoxin. With these advantages, fermentation is a successful method to reduce the risk of mineral deficiency among population, particularly in developing nations where unrefined cereal or pulses are profoundly consumed. Tragically, it is additionally connected with multiplication of microorganisms, for ex., yeast and molds caused food safety concerns, (Omemu et al; 2011), decrease in provitamin A and antioxidant (Ortiz et al; 2017), carotenoids, just as loss of nutrients and minerals (Hotz & Gibson, 2007).

Fermentation is a minimum cost-efficient procedure for production and preservation of nutrient, therefore fermented food is an important piece of the eating regimen in numerous of the world. In the nineteenth century the scientific study of microbiology began, and just because, the scientific procedure of fermentation was comprehended. several classifications have been utilized to sort the assorted exhibit of the fermented nourishment produced dependent on various microorganisms, and food types, and kinds of fermentation included.

The microorganisms associated with fermentation process fall into three classes: bacteria, yeast, and molds. Yeasts are the principal microorganisms for the fermentation of breads, whereas molds is mainly used in processing of cheese and legumes. Bacteria is included only of the fermentation of cereal product. cereal and tuber fermentation are a lactic and acetic acid producing bacteria. yeast is a piece of mix microbial fermentation by bacteria in weaning food; all the more frequently, be that as it may, alcoholic fermentation of yeast may not totally alluring. Four genera of lactic acid producing bacteria are recognized as overwhelming cereal fermentation to be specific, Lactobacillus, Leuconostoc, Pediococcus, and Lactococcus spp. all of which require carbohydrate for the energy. Lactic acid and other natural acids produced from hexoses bring down the pH from about 6.5 to about 3.6. In the event that the pH is beneath 4.0, fermented product retard the growth of pathogens and along these lines ensure fermented items.

Introduction

The farm to fork approach utilizes agricultural products as raw material for processing by industries to obtained value-added products (Mijinyawa et al., 2007). Processing that transforms animal, vegetable, or marine materials into value-added food products for consumers and forms an integral part of agriculture for storage or size reduction into fine particles. One of the major problems associated with processing is the unavailability of processing facilities including appropriate engineering materials for the transformation of agro-based produce into different forms (Ogwuagwu, 2007). This transformation process mainly includes operations like particle size reduction, milling or comminution, etc. utilizing different size reduction forces without making alterations in chemical properties (Enrique, 2012). This enhances the eating quality or appropriateness of foods for advance processing with a more varied range of available products.

Grains are dried small seeds with adhered or removed husks or outer layers processed for consumption (FAO, 2011). The two major types of commercial grain crops include cereals (such as millet, corn, sorghum, wheat, rye and so on) and legumes (such as beans, groundnuts and soya beans). These grain crops are subjected to a milling operation to break them into smaller pieces or more practically appropriate form. The grinding process involves the application of different mechanical forces to overcome the interior bonding forces bringing change in the state of solid grains to different desirable forms such as flour or meal (Kaul and Egbo, 1985). As a result, the physical state of these grains is modified due to a reduction in size and change of shape (Ryan and Spencer, 2008). Most of the actual milling processing that is used in various industries is based on simple operations. But now various technological progress has been initiated that involves the adoption of computer control for various milling operations to improve efficiency and quality while minimizing labor requirements. Hence, the present text highlights the various technological advancements and evaluation techniques employed in milling operations.

Introduction

Cereals and cereal products comprise a long history of consumption by humans. Cereals are the important source of nutrients and non nutritive health beneficial components and for that reason cereal based food products are consumed as staple food in human diet in developed as well as developing countries. The cereal grains mainly cultivated and consumed as food include rice, maize, wheat, sorghum rye, barley, oats, and millet. Products obtained from cereal grains are flours, grits, semolina, breakfast cereals, extruded product like pasta, puffs and flakes, and bakery products such as bread, biscuits, cakes and tortillas. Moreover, cereals or their components are used as ingredients in the preparation of various food products such as beverages infant foods coatings and processed meats. Initially cereals are consumed as whole or with minimal processing like boiling, grinding and roasting. However, processing like salting, drying, steeping and fermentation of cereals for preparation of cereals based beverages and foods has been practiced since the initiation of cereals consumption as food by human. Increasing consumer awareness and commercialization of cereal products have created interest of food manufacturers in utilization of novel and more efficient technologies with optimized conditions, development of convenient and more health beneficial foods with satisfactory sensory properties and wide variety of foods to ease the choice of consumers. Market full of diverse range of snack foods, breakfast cereals, ready to eat and ready to cook foods, and novel functional foods with variation in appearance, texture and flavor is an indication of evolution of food industry from basic to complicated form focused on efficient and automated operations. In ancient times, fermentation of food was done with the aim of enhancement of shelf life and palatability without clearly knowing the role of microorganisms. Modern fermentation technology uses various operations and specific strains of microorganisms for conversion of bulky and perishable materials into novel foods with more pleasing flavour, enhanced functional properties and extended shelf life. In addition to basic bread, new varieties of bread developed with improved functionality like sourdough bread, gluten free breads and high fibre breads is an example of innovation in cereal fermented foods indicating modification in ingredients, microbial culture and processing technologies as compare to traditional fermentation process. The word “extrudate” is derived from the Latin word “ex” meaning ‘out’ and “trudere” meaning ‘to thrust’. Extrusion technology is turning out to be very popular in food industry due to its versatility, usefulness and cost efficiency. It is well-organized state-of-art technology and plays important role in various food industrial processes such as cooking, mixing, conveying, shearing and shaping of end products. Extrusion cooking is high temperature short time (HTST) with high pressure process, is especially used for preparation of cereal based snacks, fat replacers, breakfast cereals, infant formula, gluten free foods, starch and protein rich cereals food products. A wider range of ready to eat food products with different texture, size and shape is produced by fast and easy extrusion cooking. In epidemiological studies it is stated that whole grain consumption is more health beneficial than refined grains and the reason behind it is that dietary fibre and phytochemicals located in germ and seed coat are generally removed during milling or polishing. Various technologies are developed by food scientists and technologists to preserves the bioactive compounds during processing and or to supplement processed food products with the bioactive compounds during food preparation to maintain the bioactivity and functionality of final products. Utilisation of whole grain flours, composite flours, supplementation of cereal foods with ingredients from fruits, vegetables, plant extracts and legumes, bio-fortification of crops, implementation of genetic engineering to produce crops rich in bioactive compounds are some technologies which are being used in modern food industry to develop value added cereal food products.

India is the largest producer of pulses and contributes around 25% of total global pulse production. In addition, it is also world’s biggest consumer (27% of world consumption) and importer (14%) of pulses in the world. Pulses account for around 20 per cent of the area under food grains and contribute around 7-10 per cent of the total food grains production in India. Though, pulses are grown in both Kharif and Rabi seasons, Rabi pulses contribute more than 60 per cent of the total production. Gram is the most dominant pulse having a share of around 40 per cent in the total production followed by tur/arhar at 15 to 20 per cent and urad and moong at around 8-10 per cent each. Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh and Karnataka are the top five pulses producing states in India. Considering the nutritional importance of pulses and its products in Indian diet, the production and availability are not sufficient. Since independence, grain production has grown dramatically but pulses production and its availability have declined. On the other hand, the per capita availability of cereal and millets has increased in spite of a four-fold increase in population. The consumption ratio of cereal-to-pulse has risen from 6:1 to 12:1.

Pulse processing is the major need of developing nations as it is the most acceptable and cheap source of protein and hence can help combating Protein Energy Malnutrition (PEM). In addition, the identification and recognition of various newer and improved processing methods can provide the basis for further development of legume processing industry. Traditionally, home cooking is applied for consumption of pulses since ages. Modernization has no doubt created a lot of ease and developed various techniques to make different edible forms of legumes/pulses. Many advancements have been happened in traditional processing methods (milling, fermentation, roasting, boiling, steaming etc). and resulted into new products. Improved techniques for efficient milling of legumes into dhal (dehusked splits) are an important area of investigation. A systematic method that eliminates wastes and losses has great significance in the Indian dietary pattern. New systems for processing legumes come under several main categories, namely, improved decortications and milling techniques; quick-cooking pulses; canned pulses; pulse flakes, expanded snack foods etc. Such new and innovative processing technologies presented in this chapter can be applied and used in developing nations. Present chapter will discuss both traditional and non-traditional means of pulse processing.

Introduction

Food processing comprise of techniques employed to transform raw ingredients into final food product or to preserve the food product. Food processing industry as well as at domestic scale the food processing methods aim at providing processed food products for daily consumption by humans and animals. Food processing aims at increasing the shelf life, preserve, make nutritious or ready to eat foods, and getting the best quality final products. There are various techniques and methods which come under food processing such as drying, dehydration, fermentation, pickling, freezing, mixing, pumping, pasteurization, cooking and homogenization etc.

Rheological properties of foods are greatly influenced by various unit operations and processing methods or conditions such as heating and mechanical treatments. Processing of different food products such as dairy, fruit and vegetable products like jams and purees, chocolates, dough development etc. and basic make up of foods such as fats, proteins and others such as emulsifiers, hydrocolloids etc. affects the rheological properties of food product and which ultimately affects the quality of end product. Apart from processing conditions the compositional variations have a great impact on the textural or rheological properties of foods. The changes in rheological characteristics of a food product reflects the alterations in the molecular structure of the food material, this can aid in revealing the changes in product structure during different processing methods or conditions. In designing of various processes such as cooling, freezing and equipment design information about thermal properties is crucial. Moreover, in order to design storage structures for foods and refrigeration equipment the knowledge of thermal properties is important (Becker et al. 2003).

For rheological measurements various tests and techniques are available, such as steady and dynamic shear measurements. From the steady shear properties flow properties of the sample can be revealed whether the flow is Newtonian or Non Newtonian. In case of dynamic shear rheological properties information on viscoelastic characteristics can be withdrawn in terms of storage and loss modulus and depending on the predominance of each modulus the nature of sample can be predicted i.e. whether viscoelastic solid or viscoelastic fluid (Bhardwaj et al. 2019). Apart from these measurements, other rheological measurements are available for specific food materials, such as farinograph, alveo-consistograph, mixograph etc. are meant for study of rheological properties of dough. So, accordingly, depending upon the food material choice of rheological measurement can be made. To study the thermal transitions DSC (Differential scanning calorimeter) and DTA (Differential thermal analysis) are commonly employed. Dynamic measurements as a function of temperature or time are made in these techniques to detect the endothermal and exothermal changes. These techniques can be used to determine the phase transitions in various foods, for instance, crystallization and melting of water, lipids and other food components; denaturation of protein; gelatinization of starch and others (Roos 2015).

Advancements on sugar processing

India has popped out as one of the largest sugar processing country throughout the world. Through the collaboration of research and development carried out in the field of sugar processing, this industry has witnessed the vast changes in term of technology. Important considerations such as productivity improvement and cost reduction were the main objectives in the field of sugar processing. Sulphur dioxide was earlier used but afterwards lime treatment in clarified juice helped in the processing of white sugar from sugar cane. Since then the continuous progress and improvement has been made and advanced techniques are introduced for manufacturing of sugar with modern tools.

Ramjeawon (2004) reported that farmers and agriculture workers grow sugar cane and beet root for sugar production,providing about 20 kg per capita and that is equivalent to almost 13 percent energy requirement. Fechter et al. (2001) reported that production of the white sugar was focused more on juices rather than molasses which were taken as the raw material. Various processes such as ultra-filtration, de-mineralization and de-colorization were used for the production of white sugar. The traditional refining process wascheaper, and effective in terms of purification and juice purification was the method used for the processing of white sugar directly from the sugar cane. Crystallization was one of the process which is used for increasing the recovery of sucrose and it reduces the molasses production. Chromatography was used in the sugar industry for the separation of sucrose. Another method was ion exchange demineralization which was used in the sugar industry for the removal of minerals from the liquid sugar. Later adsorption has been incorporated to be used de-odorization and de-pigmentation. Membrane filtration is latest technique used in the process which was used for maintaining the quality of white sugar by removing unwanted particle from the juice. Velásquez et al.,(2018) reported that thermal processes are also used for the production of sugar from sugar cane. Non centrifugal cane sugar processing is used for this purpose and the product is obtained by evaporating the sugarcane which has the unique flavor and aroma. Later the product is used as the sweetener and has a traditional characteristics flavor and optimum nutrition.

Introduction

Baking is not a new concept to us. Baking process dates thousand years back since the Paleolithic age. During those days, the baking was done by simply grinding the grains, mixed with water and baked on the hot rocks. The bread produced that time was not leavened but flat. Ancient Egyptians have the credit for development of baking between 2600-1200 BC. Roman Empire also had the popularity of the art of baking and bakeries were in existence in Europe too during Middle Age. Baking was considered a highly respected profession under the Roman Empire. The art of baking has travelled a long journey since then. The bakery and confectionary has undergone a gradual evolution with time. Great technical progress stared in the nineteenth century. Development of automatic machines reduced the task of the manual labour and because of this development the bakers could perform many more tasks with the machines. Today’s baking has a dependency on the machines. All the work is performed by the automated machines whereas the bakers only control the machine operations. The baking process has become easier, the efficiency has increased and the quality of the products has improved because of these high-tech machines. The preparation of bakery products using traditional methods has also improved over the time to minimize the energy and time consumption. Today’s consumer is very much concerned about his/her health and look for the healthy options in baked products. The trend has led to various innovative formulations for the baked products so that the health benefits may also be provided not only the calories. This chapter will discuss various advancements and trends in different types of bakery and confectionary products.

Introduction

Food is the basis to sustain a healthy life as evidenced from its consumption through centuries by human. There are plenty of plenty of foodstuffs available these days as part of new product development and flexible global participation of researchers and food technocrats. Their researches brings a lot reforms in traditional recipes through newest technological concepts (functional or nutraceutical) that address much of safety aspect for consumers health and is the prime focused concern for now (Keservani, et al 2014). Even than strict labeling policies is the present hour need to stay fit and fine. Safe and wholesome supply of foods, high pace food demands, increase in processing aspect, minimization of fraudulent practices are the key points that somehow require laws and standards during transportation, storage, marketing and storage.

Nation’s growth resides in their healthy people that contribute flawless to acquire achievements in overall growth of country. So availability of healthy food is must which can only be governed through strict standards and regulatory agency’s regulation. Journey of food from “Production to consumption”, “Farm to fork”, “Unstable to table” and “Boat to throat” are the activities where these agencies abide their regulations by way of laws and standards. Indian market somehow lacking its policy to organize food regulation appropriately hence is segmented in two types of food products viz;

Soil fertility is the resultant of several factors, not the least important of which is the soil itself. Theoretically, the soil only plays the part of a support and could be very easily dispensed with and replaced by sand and even that can be replaced by a wire framework to support the plant mechanically and it will grow quite well if the right amount of nutrient materials have been added to water. ‘Where does the soil come in?” you will ask. The importance of the soil is two-fold: (1) It provides vast reserves of plant food which is slowly made available. (2) It provides limiting factors which restrict plant growth; these limiting factors must be neutralized. We have already discussed these reserve food materials and limiting factors in Chapter II.

It has been shown that if we treat a soil with dilute acid exhaustively we can remove everything from it except the mineral framework. If we try to grow anything in this mineral framework nothing will grow. Yet it is not like sand, for whereas in sand by adding appropriate amounts of nutrient materials in water solution you could grow a crop, nothing will grow if you added the same solution of nutrient materials to the soil. This mineral framework, therefore, is not inert like sand, but it is active and can react with the nutrient salts in such a way that either they are rendered unavailable or something else which is toxic is produced by the interaction between the soil and the nutrient salts. This mineral framework is not acted upon by dilute acids, but it reacts with alkalies in such a way that the alkalies are neutralized. In this respect, therefore, the mineral frame work behaves like an acid. With alkalies it forms salts and different alkalies are required in equivalent amounts for the formation of these salts. Thus we can have salts of a number of bases and if we use sodium hydroxide for neutralizing we shall have sodium soil, similarly we can have a calcium, magnesium or potassium soil. Now in nature, all the various bases principally, calcium, magnesium, sodium, and potassium, are associated with it in different proportions. The nature and amount of these bases determines the physico-chemical properties of the soil affecting crop yield and leading to soil infertility. We have already indicated the method of bringing the soiil to the normal state when it suffers from any of the defects associated with the soil framework.

Soil mechanics as a distinct branch of soil science is comparatively of recent growth. Its need arose from the fact that the requirements of the engineer are very often quite different from those of the agriculturist. Whereas the former would as a rule require hard, compact, impervious soil, the latter would have no use for it for the growth of his plants which require soft, friable and porous soil. The agriculturist generally has to look up to nature to help him out of his difficulties, the engineer has to depend on his scientific skill to modify the soil to suit his requirements. In this chapter an attempt will be made to explain in a simple language the requirements of the building, road, and irrigation engineer for particular types of soils and how they are met by modifying the soil if the required properties already do not exist.

Moisture plays by far the most important role in soils as regards vegetation. It is through the medium of water that the plants obtain their quota of mineral food vital for their growth. If water is gradually withheld from the soil, at a certain stage, the plant will begin to wilt and soon dry up. The soil may still contain some moisture but the plant is unable to make use of it. The minimum moisture in the soil below which wilting will take place is called the Wilting Coefficient and at one time great importance was attached to it. The determination of this Coefficient, however, is tedius. One must grow a number of plants and slowly watch them wilt and determine the moisture content at that point. Moisture content of the soil is determined by heating a weighed quantity of the sample in an oven kept at 100-110 ^oC. The moisture is expressed as percentage on the oven-dry soil.

Soil texture and mechanical analysis: The chemistry of the mineral framework was explained in Chapter II. Its physical properties are quite as important- When all the extraneous matter is removed from the soil we are left with a collection of particles of various sizes. These particles are not spherical in shape, but most of them are nearly so. At any rate the discussion is very much simplified if we suppose that they are spherical and the arguments advanced are equally applicable if the shape deviates from the spherical.

Next to the mineral frame work the salts in the soil deserve consideration. In fact these salts constitute the main food material of plants besides what the root hairs can get out of the mineral framework in the form of basic materials already dealt with. We are, however, not concerned with the plant food materials, but salts that are in excess and which alter the properties of the soil to such an extent as to influence its behaviour profoundly.

If the reader has endeavoured to follow the basic chemistry in the first chapter, he would be in a positions to follow up the various reactions that take place in soils and which hitherto had baffled him. Soils contain particles of various sizes ; some so fine that they would remain suspended in water for a long time; others so coarse that they would be sieved out by even a coarse sieve. Soils contain some salts that can be washed out by leaching with water; they contain some water which can be readily evaporated away by exposing to hot sun or by heating slightly. They also con-tain a little organic matter which can be burnt away or dissolved in alkali. When all the extraneous substances have been completely removed we are left with what we might call soil framework. This framework gives mechanical support to the roots of the plants. Without this framework the plant would not stand up even if it could be supplied with all the food material.

Let us suppose a soil freed from all the extraneous matter by continuous leaching with water or a dilute acid. In the former case the removal of all the extraneous matter is extremely slow, whereas by leaching with dilute acid everything except the soil framework is removed in a short time.

When soils from different localities are subjected to leaching with dilute acid we find that the soil framework in every case, behaves in a similar manner. No matter from what part of the world the soil has been obtained, the properties of its mineral framework only differ in quantity but not in kind.

For the intelligent appreciation and understanding of various reactions and processes associated with soils a little basic knowledge of chemistry is helpful. If the reader follows this chapter carefully, the working knowledge of chemistry thus acquired will enable him to follow all the complicated chemical reactions taking place in the soil.

What is Chemistry? Chemistry is the science that deals with the chemical changes. What is a chemical change? When two or more substances combine to give a substance entirely different in properties to the individual components, the change is called a chemical action to distinguish it from the purely physical action in which the properties of the product are intermediate between the components. The latter naturally can be separated easily by mechanical means. For instance a mixture of sand and water can be separated by passing through a filter, and a mixture of salt and water can be separated by evaporating the water when the salt is left as residue. But water itself is a compound of two gases: oxygen and hydrogen. Its properties are totally different from its components. We can freeze it, evaporate it and perform a host of other operations on it without changing it in the least.

Atoms and molecules: The whole science of chemistry rests on atoms and molecules If these are understood clearly, basic chemistry is reduced to simplicity. Take a familiar object like gold or silver and go on subdividing it into smaller and smaller bits. You will reach a stage that further subdivision will become impossible. You will have reached the primary units, the elementary bricks of which the substance is made up, namely the “Atoms”. An atom in chemistry is the smallest brick from which all material substances in the world are made up. Not that you can see an atom. It is so small that even the most powerful microscope will nut reveal its presence. You could perhaps just see a collection of a million atoms as a tiny spot of light if it is illuminated with a powerful beam of light. Even then you could not say if it was round, square, or oblong. However, you need not look for any such tangible proof to believe in the existence of atoms. Even pure logic would compel you to stop somewhere if you started with an imaginary division and sub-division of a substance. You could not go on ad infinitum. Even the ancients, who knew no modern chemistry, believed in their existence purely from philosophical reasoning.

Livestock Development Programmes/Schemes

Gausalas

Recognizing the potential of Gaushalas (about 10000) in the country which were engaged in rehabilitation of disowned cattle, the government of India in 1952 set up the Central Council of Govsamvardana (CCG). Some of these gaushalas were providing quality indigenous / crossbreds / heifers / bulls at many places like Nasik, UrliKanchan, Amirtsar, Indore and Ahmednagar. One gaushala at Bombay had completed a century of devoted work in 1986 and had established two institutes, one for research and another for fodder research and grassland development. The Sabarmathi Ashram gaushala founded in 1915 by Mahatma Gandhi near Ahmedabad is now being managed by NDDB and has a training center for AI service including embryo transfer.

ICAR Frontline Extension Programmes

It was recognized by Indian Council of Agricultural Research (ICAR) in the early sixties that agriculture development requires interdisciplinary and multi institutional approach. The integrated functioning of agricultural research, education and extension was for the first time recognized as the cardinal principle of agricultural development system, and accordingly agricultural research, education and extension function were integrated in the ICAR institutes and State Agricultural Universities (SAU). ICAR established a Section of Extension Education at its headquarter in 1971, which was later renamed as Division of Agricultural Extension to promote the transfer the agricultural technologies through the ICAR-SAU system. The present position, as on 31.03.2020, of ICAR institutes, Central Agriculture Universities and SAUs are as follows:

Integrated Watershed Management Programme (IWMP)

Integrated Watershed Management Programme (IWMP) is a modified programme of erstwhile Drought Prone Areas Programme (DPAP), Desert Development Programme (DDP) and Integrated Wastelands Development Programme (IWDP) of the Department of Land Resources. The scheme was launched during 2009-10. The programme is being implemented as per Common Guidelines for Watershed Development Projects 2008. The main objectives of the IWMP are to restore the ecological balance by harnessing, conserving and developing degraded natural resources such as soil, vegetative cover and water. The outcomes are prevention of soil erosion, regeneration of natural vegetation, rain water harvesting and recharging of the ground water table. This enables multi-cropping and the introduction of diverse agro-based activities, which help to provide sustainable livelihoods to the people residing in the watershed areas.

National Agriculture Development Programme/Rashtriya Krishi Vikas Yojana (RKVY)

Economic reforms initiated since 1991 have put the Indian economy on a higher growth trajectory. Annual growth rate in the total Gross Domestic Product (GDP) has accelerated from below 6 per cent during the initial years of reforms to more than 8 per cent in recent years. The Planning Commission in its approach paper to the Eleventh Five-Year-plan has stated that 9 per cent growth rate in GDP would be feasible during the Eleventh Plan period. However, Agriculture that accounted for more than 30 per cent of total GDP at the beginning of reforms failed to maintain its pre-reform growth. On the contrary, it witnessed a sharp deceleration in growth after the mid-1990s. This happened despite the fact that agricultural productivity in most of the states was quite low as it were, and the potential for the growth of agriculture was high. The GDP of agriculture increased annually at more than 3 per cent during the 1980s.

Since the Ninth Five-Year Plan (1996 to 2001-02), India has been targeting a growth rate of more than 4 per cent in agriculture, but the actual achievement has been much below the target. More than 50 per cent of the workforce of the country depends upon agriculture for it’s livelihood and slow growth in Agriculture and allied sectors can lead to acute stress in the economy because a large proportion of population depend on this sector. A major cause behind the slow growth in agriculture is the consistent decrease in investments in the sector by the state governments. While public and private investments are increasing manifold in sectors such as infrastructure, similar investments are not forthcoming in Agriculture and allied sectors, leading to distress in the community of farmers, especially that of the small and marginal segment. Hence, the need for incentivising states that increase their investments in the Agriculture and allied sectors has been felt.

Agriculture Technology Management Agency (ATMA)

Extension Reforms were introduced during 2005-06 by the Department of Agriculture & Cooperation (DAC), Ministry of Agriculture, Government of India as a major intervention in addressing the constraints as observed in T & V and post T & V system by making the extension system farmer driven and farmer accountable through process and institutional reforms mechanism. The institutional mechanism in the form of Agricultural Technology Management Agency (ATMA) at district level was pilot tested under Innovations in Technology Dissemination (ITD) component of National Agricultural

Technology Project (NATP) in seven states viz. Andhra Pradesh, Bihar, Himachal Pradesh, Jharkhand, Maharashtra, Orissa and Punjab covering 4 districts in each State from 1998 to 2004. The key features of reforms are:

Mahatma Gandhi National Rural Employment Guarantee Act (MGNREGA)

Rationale of the Programme

A vast majority of the poor people in rural areas of the country depend mainly on the wages they earn through unskilled labour. They are often on threshold levels of subsistence and are vulnerable to the possibility of sinking from transient to chronic poverty, in the event of inadequate labour demand or in the face of unpredictable crises that may be general in nature like natural disaster or personal like ill-health, all of which adversely impact their employment opportunities. In a context of poverty & unemployment, wage employment programmes provide unskilled manual workers with short-term employment. The wage employment programmes provide income transfers to poor households during critical times and so also enable consumption smoothing specially during slack agricultural seasons or years. Durable assets created under these programmes have the potential to generate sustainable livelihood.

Swarnjayanti Gram Swarozgar Yojana (SGSY)

The Swarnjayanti Gram Swarozgar Yojana (SGSY), a programme for the self employment of rural poor was started from 01.04.1999 after restructuring the six erstwhile Integrated Rural Development Programme (IRDP) and its allied programmes, These were : IRDP, Training of Rural Youth for Self Employment (TRYSEM), Development of Women and Children in Rural Areas (DWCRA), Supply of Toolkits in Rural Areas (SITRA) and Ganga Kalyan Yojana (GKY), and Million Wells Scheme (MWS). The basic objective of the SGSY was to bring the assisted poor families (Swarozgaris) above the Poverty Line by providing them income-generating assets through a mix of bank credit and governmental subsidy. The programme aimed at establishing a large number of micro enterprises in rural areas based on the ability of the poor and potential of each area.

The immediate objective of the programme was to achieve rapid increase in food grain production to meet the food grain requirement of the country. The programme was implemented in the district having potential irrigation facilities with less prone to natural hazards. Integrated and intensive approaches were adopted to solve the problems of agriculture production in the areas which were more responsive to such production effort. The programme sought to achieve rapid increase in the level of agricultural production through a concentration of financial technical, extension and administrative resources. In the long run it aimed at a self - generating break through in productivity and raising the production potential by stimulating the human and physical process of change.

IADP was a demonstrational programme which showed how to increase production more rapidly on one hand and a path finding experimental programme which facilitated the development of new innovations, new ideas and procedures for wider adoption in agriculture development.

One of the major drawbacks of IADP was its neglect of the equity aspect of the development. Even though this drawback, the spectacular results in improved production yield obtained in IADP, prompted Government to extending the benefit of the programme to other districts of the country with less cost and reduced staff strength. This resulted in launching of the Intensive Agriculture Area Programme (IAAP) in 1964.

Evolution of Panchayati Raj System in India

In January 1957, the Government of India appointed a committee under the chairmanship of Balwantray Mehta to examine the working of the Community Development Programme (1952) and the National Extension Service (1953), and to suggest measures for their better implementation. The committee expressed concern about the lack of participation of people in these programmes and made a string plea for devolution of power. The committee submitted its report in November 1957 and recommended the establishment of the scheme of ‘democratic decentralization’ through a three-tier system of local government from village to district Level-Gram Panchayat at village level, Panchayat Samiti at block level and Zilla Parisad at district level -which ultimately came to be known as Panchayati Raj in India. The recommendations of the committee were accepted by the National Development Council (NDC) in January 1958. The NDC did not insist on a single rigid pattern of panchayat raj system throughout the country but left it to the states to evolve their own patterns suitable to local conditions. But the basic principles and broad fundamentals of democratic decentralization remained identical throughout the country. Thus, the Panchayati Raj system came into existence in 1959 with two basic objectives. These were (1) democratic decentralization and (2) local participation in planned programmes. The new system of Panchayat Raj Institutions was first adopted in Rajasthan and Andhra Pradesh in 1959, followed by Assam, Tamil Nadu and Karnataka in 1960, Maharashtra in 1962, and Gujarat and West Bengal in 1963 and 1964 respectively. By the mid-sixties, the hype to strengthen the Panchayati Raj Institutions (PRIs) gave way to a growing tendency of centralization and the PRIs descended to ground zero. To revive the working of PRIs, the Janata Government in 1977 appointed a committee headed by Ashok Mehta to study the functioning of PRIs and to suggest measures for improvement. The committee suggested a minor change in the Balwantray Mehta Scheme. Mehta (1978), in the Report of the Committee of Panchayati Raj Institutions (PRIs) identified three phases of Panchayati Raj in India

Planned Strategies for Rural Development in India

The Food and Agriculture Ministry appointed a Committee to examine the Grow More Food activities of the Government which were in implementation and to suggest measures for ensuring rapid expansion of agricultural production. The Grow More Food Campaign Inquiry Committee pointed out that there was imperative “Need of an organisation for intensive rural work which would reach every farmer and assist in the coordinated development of rural life as a whole similar in conception to the “extension” or “advisory’” services in the U.S.A., the U.K. and elsewhere.” One of the recommendations of the Committee was that an extension agency should be set up for rural work, which would reach every farmer and assist in the coordinated development of rural life. The Planning Commission set up the Government of India in 1950 to formulate the First Five Year Plan summarized the reasons for failure of the earlier efforts by the governmental and voluntary organisations as follows

Pre-Independence Rural Development Programmes

Rural development traces back its history to the seventeenth century when voluntary efforts to serve the mankind were initiated by a religious society of people known as ‘Friends’ or ‘Quakers’ in England, then the other parts of World including India. It aimed at providing services to mankind transcending bonds of religion, territory and culture. During the British period, the British government was never serious about the rural development. But, they acted under compelling situation like famines and economic distress. During 1800 to 1825, it was reported that there were five famines; during 1825 to 1850, two famines; during 1850 to 1875, six famines; and during 1875 to 1900, there were eighteen famines in different parts of the country. Famines forced the British government in to action. The Famine Commission of 1880, 1898, 1901, the Irrigation Committee of 1903, the Commission on Co-operation of 1915 and the Royal Commission on Indian Agriculture were the efforts of the Government to improve the economic condition of the common man, but seldom were the reports of the commissions implemented in right spirit. However, during these periods, the most active role in the field of rural development was played by the Christian missionaries who aimed at the all-round development of their Christian converts. In the year 1987, British Government heeding to the representation made by Manchester Cotton Supply Association established the Department of Revenue, Agriculture and Commerce. But, this department did not do much related to agriculture development except the collection of agricultural statistics.