eChapters

On different occasions I have expressed my views on hunger and food security. Here are some of the views published earlier.

1. Food Security bill: Why it is an opportunity lost

Several years ago I and Dr M S Swaminathan were speaking at a conference on hunger at Rome. Also speaking at one of the sessions was the Brazilian Minister for Zero Hunger Programme, the dream programme of ex-President LuizInácio Lula da Silva. After he had listened to us, he sat down with us to know of how India was battling hunger, specially the way India was managing its food self-sufficiency and the massive food procurement programme.

SYNOPSIS

Inspite of the fact that governments in various food summits and conferences have made commitments on food and nutrition security, presently more than a billion people are suffering from hunger and malnutrition worldwide. The food and nutrition policies need to be revisited and updated to address both man-made food scarcities and natural disasters of present and future to mitigate hunger and malnutrition.

Synopsis

If the human being was born first, he or she needed food immediately to survive. Thereafter, human beings continued to need food and continued to eat food throughout his or her life. Hence, the relationship between human being and food is permanent and the requirement of food for the human being to be alive is everlasting. The paper provides the background, definition of right to food, and adequate food, historical events, legal perspectives, operational guidelines, and advances in its application and derives conclusion.

Note: With my personal experience, I have learnt many lessons during the course of my journey of life. The reader should ponder over it and prepare own food profile and menu for the benefit of maintaining good health. My paper does not provide any prescription but provides illustration of my experiences only, which may be of some use in knowledge and practice of food. The medical and health experts need to be consulted as appropriate.

SYNOPSIS

Human health is defined as a state of physical, mental, physiological and social well being. It is also considered as a state of body and mind, where there is a balance of body humors or secretions. The paper introduces the readers to common diseases caused through various agents like deficiency disorders, food and water, air-borne, vector, viruses, and life-styles. It also describes healthy food, health management, food management, and healthy life style.

SYNOPSIS

There have been conflicting practices, recommendations regarding a healthy diet in human beings. Unscientific food habits are limitation to good health and active life. Because of various social, cultural, religious and economic factors human beings in the same climatic conditions and living situations, have been practicing different food habits leading to many health problems. What to eat, how much to eat and when to eat are not clear with the masses. This paper attempts to throw light on these aspects.

SYNOPSIS

There is an increasing awareness about quality of food among consumers all over the world. Organically produced food is considered to be nutritionally superior, but the available information is not conclusive.

SYNOPSIS

Vegetables are essential for well-balanced diet since they supply phytonutriceuticals. About 3 billion people in the world are malnourished due to imbalanced diets. Regular consumption of a vegetable rich diet has undeniable effects on health since they have been strongly associated with improvement of gastrointestinal health, good vision, and reduced risk of heart disease, stroke, chronic diseases such as diabetes, and some forms of cancer.

SYNOPSIS

Flavor is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The flavor of the food, as such, can be altered with natural or artificial flavorings which affect these senses. Smell is the main determinant of a food item’s flavor. While the taste of food is limited to sweet, sour, bitter, salty, umami (savory), pungent or piquant, and metallic – the seven basic tastes – the smells of a food are potentially limitless.

SYNOPSIS

Fish has now become an important animal protein for mankind. It is a rich source of essential amino acids, vitamins and minerals. Fish meat is easily digestible compared to other animal meat and has a higher Protein Efficiency Ratio when compared to casein, the milk protein. Fish oils like body oils of fishes like sardine, mackeral, anchoviella, herring, salmon etc. are the richest source for Omega-3 long chain poly unsaturate fatty acid like Eicos- pentanoic acid (EPA) and Docosahexaenoic acid (DHA) having therapeutical applications for man. A number of fishery products and by-products like squalene, chitin, chitosan, oyster meat, mussel meat, shark bones etc.

SYNOPSIS

Animal source foods (ASF) include any food item that comes from an animal source such as meat, milk, fish, eggs, cheese and yogurt. Many individuals do not consume ASF or consume little ASF by either personal choice or necessity as ASF may not be accessible or available to these people. Animals are used as food either directly or indirectly by the products they produce. Animal source foods (ASF) include any food item that comes from an animal source such as meat, milk, fish, eggs, cheese and yogurt.

SYNOPSIS

Many plants or plant parts are eaten as food. In addition to essential vitamins, minerals, and fibers, plant foods contain phytochemicals and antioxidants, which actively provide protection against diseases. Several studies carried out all over the world have demonstrated the protective values of fruits. Fruits are the ripened ovaries of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away.

SYNOPSIS

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal or fish origin. Plant foods are the most abundant sources of nutrition on earth. Only plants contain powerful substances called phytochemicals, which protect us from cancer, heart disease, and an array of other serious illnesses.

SYNOPSIS

Nature produces plants with healing properties. Hundreds of phytochemicals and antioxidants have been identified in various food plants. Many plants or plant parts are eaten as food. There are several plant species which are cultivated for food, and many have several distinct cultivars. Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant’s initial growth, including many healthful fats, such as Omega fats. In fact, the majority of foods consumed by human beings are seed-based foods.

SYNOPSIS

With the change of time, and the progressive development in life-style, the menu of food has undergone significant changes in communities, countries, regions and worldwide. This is influenced by the travel, migration of the people, and enhancement of the socio-economic status among the masses.

SYNOPSIS

In all probability the ancient farmer’s market originated on the streets of villages and later on, on the streets of towns. The street food survived through decades and centuries and now it has assumed its new role in fulfilling the readymade food demand of the working people of mega cities. The street food has now more relevance to the growing urban population. With the lapse of time and migration people to the cities, the business and activities of street food got expanded in qualitative and quantitative terms worldwide.

SYNOPSIS

The availability of food is of paramount importance without which it is hard for human beings to survive. The recognized way of making food available is to produce but it is also equally important that food produced is utilized well without loss of edible food materials. The paper discusses on unused food, under- utilized food within and across countries, and puts emphasis on utilization and handling of food. In perspective, the paper highlights the steps to be taken up to save and utilize the food already produced.

SYNOPSIS

We lag in nutritional awareness. The therapeutic values of plant foods, such as vegetables, fruits, grains, legumes, nuts, seeds, herbs, spices and other foods like dairy products, fluids and meats are to be brought to light. The values of important nutrients, may lead to the basis for nutritional education lacking at present. There is need to bring awareness and add to the knowledge of the younger generation. A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy.

SYNOPSIS

Food is an essential element without which human being cannot survive. We need it for our maintenance and growth everyday and through the longevity of our life. As we understand food, it is a bunch of essential elements which is essentially needed for the engine of human body to run non-stop. The understanding of food is much required by masses who consume it every day. The present paper attempts to describe the knowledge on food, feeling on food by consumers, prevailing food, hunger and malnutrition, healthy food and studies required on consumable foods.

1.    I deem it a singular honour to deliver Dr. Sen Memorial Lecture. Dr. Sen, who was both an administrator and a visionary, was instrumental for:

It is difficult to ascertain which came first, food or human being. It is the same situation as chicken and egg where we lack evidence to indicate which came first on earth.

It does not matter which came first but we know for sure that human being needs food and he or she needs everyday and throughout his or her life. In other words, a human being cannot survive without food indicating permanent unbreakable bondage between food and human being. It supports the basics of human civilization-food, agriculture and humanity.

India

Milk legislation and regulations are designed to prevent fraud and adulteration. But they now cover many factors that affect sanitation and public health. Milk generally is classified into grades according to the care with which it is produced.

Introduction

Numerous characteristics of food determine its acceptability to consumers and to regulatory officials. Before accepting a food for consumption, it must be attractively presented, must have desirable odour and flavour characteristics and other qualities and must be free from potential pathogens or their toxic products. The ultimate nutritive qualities, flavour and appearance have been preserved and no harmful organisms or substances are present to affect the consumer adversely. If the quality of the product is good, its keeping quality is also likely to be substantial. Conversely, there are more chances of spoilage of an inferior quality food product during storage.

Dairy equipment and utensils with which milk and milk products come into contact are the main sources of contamination in the products. By the use of effective equipment cleaning and sterilization methods on routine basis, milk of high bacteriological quality can be consistently produced. In composite milk plant, a variety of equipment and utensils are used. The use of stainless steel for the fabrication of dairy utensils and equipment provide highly polished and hard smooth surface that can be cleaned readily, apart from showing resistance to corrosive action of detergents and bactericidal solutions. Utmost care is taken to avoid dents and scratches, which could be the possible focal points of subsequent contamination. To overcome all these problems aluminium and stainless steel vessels and equipment present an ideal situation.

Normally raw milk contains different levels of inhibitory substances, which restrict the normal development of bacteria and some times may even kill them. The degree of inhibitory activity varies considerably in milks of different species, viz, cow, buffalo, human. Maximum activity present in human milk, variations occur in the milks of individual animals and some times even at different milking or from different quarters of the udder of the same animal.
There are two groups of antimicrobial substances present in milk:
    1.    Inherent or naturally occurring substances in milk. 
    2.    Non- inherent compounds secreted into milk from other sources.

Tuberculosis

Tuberculosis has been recognized as one of the most important infectious diseases in the world because of its high global impact and its chronic debilitating character, particularly in the poor section of society. Milk-borne tuberculosis is directly or indirectly related to the consumption of raw milk from infected dairy herds.

According to International Dairy Federation(IDF),1980, Mastitis also called as ‘mammitis’ is defined as an inflammation of the udder, almost always of microbial origin and is the outcome of a local or a general infection. The common symptoms are related to inflammation, viz., swollen, hot, red, and painful udders. Mastitis can be classified based on symptoms or on the causative organism.

A) Forms of mastitis based on symptoms

    1.    Acute or clinical
    2.    Sub-acute or subclinical
    3.    Chronic.

The significance of milk in human nutrition is now well established as it is considered as the best, ideal and complete food for all age groups. However, in spite of being so, milk can also serve as a potential vehicle for transmission of some diseases under certain circumstances. Moreover, by virtue of possessing almost all the essential nutritional factors, milk can also serve as an excellent culture and protective medium for certain microorganisms, which may include potential pathogens capable of causing serious health problems to the consumers. In this way, milk may serve not only as a vehicle of transmission of disease causing organisms, but it can also allow these pathogens to grow, multiply and produce certain toxic metabolites, thereby making itself an extremely vulnerable commodity from public health point of view.

Bacteriophage is the term applied to bacterial viruses. Bacteriophage having the ability to lyse certain sensitive living cells. Phages are small particles, which can only be seen in the electron microscope after the application of suitable staining techniques. All phages have a head and most have a tail. The head may be isometric or prelate with a hexagonal outline.

There are two types of phages virulent and temperate which enter a different relationship with the host, the lytic and lysogenic cycles respectively.

Milk fermentation is process by which a change is produced in milk through the activity of microorganism. As milk leaves the udder it serves as a medium for the growth of many species and accordingly undergoes a series of changes, the processes producing these changes constitute the milk fermentation.

Fermentation of organic compounds, especially in the lack of oxygen leads to the rapid break-down of ‘biopolymers’ to produce ‘anaerobic food chains’.

Starters are selected strains of micro-organisms deliberately added to milk during conversion into cheese, dahi, yoghurt and other fermented dairy products to bring about specific changes in the appearance, body, texture and flavour characteristics of the desired final products.

Functions of Starters

The primary function of almost all starter culture is to develop acid in the product. The secondary effects of acid production include coagulation, expulsion of moisture, texture formation and initiation of flavour production. In addition to these, the starters also help in imparting pleasant acid taste, conferring protection against potential pathogens and providing a longer shelf life to the product. These bacteria convert 1% of lactose in milk approximately to lactic acid with very little by-products such as acetic acid, ethanol, CO2 and normally with no substances causing taints and hence leading to a clean and wholesome milk souring.

In India, the collection, transport and distribution of raw milk involves a number of agencies and persons at rural and urban level – village producers, milk collectors, halwais (Sweet-makers), milk vendors, dairies, producer-retailers and wholesale or retail markets.

1. Collection

Usually, the milk collectors approach the small village producers to collect milk and the same is sold directly or indirectly (through agents) to a dairy (milk procurement centres) or halwais or city milk vendors or consumers. The producer – retailers themselves, in some cases, supply the milk to the above said parties. The production of milk in small, scattered holdings in village causes problems during its collection. It involves visits to many villages, some of which are not easily accessible for the purpose.

The Concept of ‘Clean Milk’ Production

Although milk is nature’s most ideal and perfect single food both for the newborn and the mature human beings, the possibility of it being a source of biological and chemical hazards cannot be excluded. In view of the immense dietary importance of milk, the need for production of safe, clean and wholesome milk is emphasized. The term ‘clean milk’ does not mean milk in which all visible dirt is absent or milk from which it has been removed; rather it does denote raw milk from healthy animals, that has been produced and handled under hygienic conditions; that contains only small number of harmless bacteria and that possesses a good keeping quality without being treated by heat. In other words, the unhygienic production of milk may lead to inferior keeping quality as a result of rapid microbial multiplication under favourable storage conditions apart from serving as a potential health hazard. These microorganisms cause the milk to sour quickly, putrefy and develop undesirable flavours, colour defects, ropiness and bitterness. On the other hand, the pathogenic microorganisms, which may gain entry through various sources, may cause many diseases to the consumers.

The sources of contamination of milk on the farm can broadly be categorized as

    a)    Interior of the Udder
    b)    Exterior of the Udder.
The interior reflects the health of the animal, while the exterior depends on the farm condition, equipment, persons, water etc.

a) Interior of the Udder
The animal by itself is one of the most significant contributors of microorganism in milk. The bacteria in the udder usually enter from the teat opening and get distributed internally by their own growth and physical movement. In the normal healthy udder, the types encountered in milk are most predominantly Micrococci, followed by Streptococci, Corynebacterium and others. Most of the bacteria are excreted in fore milk.

The term growth as applied to higher organisms such as animals commonly is concerned with increase in protoplasmic mass and does apply to reproduction or to increase in number. In microbiology the term refers to increase in the number of organisms. Bacteria increase in number by a process of simple binary fission. Each cell increase in size and redivide into two similar cells. Each of the divide cells may in turn divide to become two cells. Each division produces what is termed as new generation of cells, theoretically there are 2,4,8,16,32,64,128,256 cells in the 2,3,4,5,6,7,8,& 9th generation, this is known as logarithmic growth – the population doubles with each successive generation. Under favourable conditions, bacteria produce generation within 15min. Under unfavourable conditions 24 hours of more may be needed for each generation. Generation time for E.coli is 17 to 20 minutes.

Life forms are composed of one of two basic cell types : Eukaryotic or Prokaryotic. Generally, eukaryotic cells are larger and more complex than the prokaryotic cells and possess a membrane-enclosed nucleus; eukaryotic means ‘true nucleus’ (eu=true; karyon = nucleus). All plants, animals, fungi, protozoa and algae are composed of eukaryotic cells. Only the microorganisms classes as bacteria and the archaea are prokaryotic cells. Prokaryotic cells have no nuclear membrane and therefore lack a true nucleus. The latin prefix pro means ‘early’ and in this instance suggests the somewhat primitive nuclear structure found in bacterial cells. Eukaryotic microorganism are sometimes simply referred to as eukaryotes, and the prokaryotic microbes as prokaryotes.

Veterinary public health deals with the contributions of veterinary medicine to public health. It is concerned, in the first instance, with the control and elimination of zoonoses and also with the following areas of activity:
    ·    Food hygiene (production, processing and distribution of foods of animal origin)
    ·    Environmental contamination and degradation by animal wastes and animal products
    ·    Comparative medicine (eg. Studies in animals on naturally appearing cancer, cardiovascular disease, metabolic and other disorders encountered in humans)
    ·    Laboratory animal medicine
    ·    Education and training in VPH and communication with the public
    ·    Reproduction biology
    ·    Aspects of mental and societal health
    ·    Emergency veterinary functions in natural disasters and other catastrophes.

Introduction

The economic choice of any process is the criterion for efficient utilization of the by-product that is produced along side of main product. During manufacture of major dairy products, the dairy industry also ends up in producing different by-products. Various by-products of dairy industry are skim milk, butter milk , whey and ghee residue. Dairy industry is particularly confronted with the problem of economic utilization of whey and ghee residue. The techno-economical problems associated with utilization of these by-products, is now receiving considerable attention. More efficient, cost effective and sophisticated technologies have opened up new vistas for manufacture of number of derived by-products. Further more the market for dairy by-products, as an ingredients in other consumer food products like snacks, ready meals and microwavable food products, has been growing.

Introduction

In the recent past there has been a great deal of questioning regarding role of milk fat in cholesterol metabolism and other body functions. The enormous wave against cholesterol containing foods has damaged the image and market growth of fat rich dairy products. This trend is due to presence of saturated fats and cholesterol that are known to increase the incidence of coronary heart diseases one of the common cause of heart attack. The educated and urban society is more health conscious about the presence of cholesterol in their diets. This has led to the greater demand of cholesterol free foods. Ghee being a saturated fat and containing little amount of cholesterol, is suspected to contribute towards coronary heart diseases. However, critically surveyed scientific literature indicates that there is no evidence of any association of milk fat with increased risk of coronary heart diseases. Age old and proven Ayurvedic system of medicine has proved the usage of ghee to induce several beneficial effects on human health and used extensively for therapeutic purpose like in treatment of skin allergy, respiratory diseases, curative for ulcers and eye diseases. This suggest that ghee is a valuable form of dietary fat.

Introduction
Ghee is the pure clarified butter fat prepared chiefly from cream and/or desi butter (Makhan) to which no colouring matter is added.  Ghee manufacture has great significance and relevance to Indian masses and the dairy industry. Ghee is a very popular product since ancient time and has greater demand during festival and other ceremonial functions where use of ghee in food has been considered to delicacy due to its pleasing flavour and aroma. There are sufficient recorded evidence to prove that the manufacture of ghee originated from India and has been used extensively for religious and dietary purposes since Vedic times. Presently about 28% of total milk production is utilized for manufacture of about 1 million tones of ghee per annum. It is the traditional product with an established market. Cow ghee is golden yellow in colour, and is attributed unique therapeutic value.  The colour of buffalo ghee is greenish yellow due to presence of pigments called billirubin and billiverdin. Ghee is characterized by its pleasant, cooked and rich flavour. The preferred texture is of larger uniform size from grains having non-greasy consistency.

Introduction

The demand for butter as table spread has declined due to high cost, poor spreadability at low temperature, high saturated fat and cholesterol content, changing life style and increased demand for healthy products. Today food industry is actively involved in new product development, this includes new formulations and imitation of foods being designed to compete with or replace existing products based on their superiority in convenience, cost and quality. The wide acceptance of bread in regular diet among urban consumers (75 percent of all household) reflects around 8 percent rate of growth in bread consumption. With this increase, the requirement of a suitable spread to complement has also increased. Table spreads include a variety of spreadable semi-solid products such as fat spreads, cheese spread, peanut butter etc. Butter has also been blended with vegetable oils/fat to produce a product that retains dairy qualities of butter with enhanced spreadability.

Butter is one of the leading milk product in developed countries of the world. It serves as a balance wheel of dairy industry. Surplus milk is generally converted into butter to be used during the times of scarcity. It is an article of commerce and a sign if wealth. Butter is a fat concentrate, which is obtained by churning cream, gathering the fat into a compact mass and then working it for proper distribution of moisture and salt. The art of butter making has a long history. The manufacture of butter was confined to colder regions where gravity creaming was successful. The milk was allowed to stand undisturbed for 10-12 hours until layer of cream collects at the top.

Introduction
Makkhan (Makhan) is an indigenous(desi) butter obtained by hand churning of dahi using wooden beater (mathani). It is traditional unsalted butter characterized by its delectable and rich flavour. It is white in colour with slightly greenish tinge and has typical soft body and a smooth grainy texture with pleasant aroma. This product has been extensively used for dietary and religious practices since vedic times. The entire quantity produced forms an intermediate product for preparation of ghee (clarified butter fat). Nearly 30% of the total milk production goes for desi butter manufacture. The average yield of the product is very low ranging from 5.5-7.0% for every 100 kg milk used for the purpose. The chemical composition of the product is variable depending upon the method of manufacture. It is difficult to achieve the uniform standard of 20% moisture in the final product due to limitations in the technique adopted for its manufacture. The non fatty solids and lactic acid are derived from the method of preparation and preservation. Higher non fatty solids in makhan indicates use of self soured milk, while a high lactic acid content indicates prolonged storage and in sanitary conditions of manufacture.

Definition

It is one of the important portion of milk which forms a fatty layer on top of milk when left un-disturbed. It is a prime component of milk and comprises mainly of milk fat. It may be defined as “that portion of milk which is rich in milk fat” meaning portion of milk into which larger portion of milk fat has been gathered.  According to FSSAI, 2011 Malai and Cream are defined as –

Malai means the product rich in butter fat prepared by boiling and cooling cow or buffalo milk or a combination thereof. It shall contain not less than 25.0 per cent milk fat.

Several centuries ago, perhaps as early as 6000-8000 BC, ancient man learned to domesticate species of animals for obtaining milk for their consumption. These included cows, buffaloes, sheep, goats, and camels, all of which are still used in various parts of the world for the production of milk for human use. The significance of milk as the most wholesome single food available in nature has never been debated. It is as ancient as mankind itself. The role and consumption pattern of milk in the traditional diet varies widely in different regions of the world. The tropical countries have not been traditional milk consumers, whereas in Europe (especially Scandinavia) and North America, milk and milk products have been traditional parts of the diet.

Introduction

Maize (Zea mays, or corn as it is known in some countries) is the principal cereal crop in tropical and subtropical regions throughout the world. The increasing use of maize as a staple food reflected the much higher yields per hectare, compared with wheat, rye and barley. Because maize was cheap, it became the dominant food and main source of dietary energy and protein for poor people, particularly those in rural and underprivileged segments of society. Maize is considered to be a native of the Americans. There are different views about the introduction of maize in India. One view is that maize was introduced into India by the Portuguese during the seventh century. Other view is that maize was introduced in Pre-Colombian era through the Atlantic Arabian trade route. This is supported by the more recent variability that has been observed in the maize collections made from the north eastern Himalayan region. However, the historic records regarding the cultivation of maize in India date back only to the Maratha Empire.

Introduction

Rice is grown in more than 100 countries in the world and is an important crop for nutritional security of large part of the population. World rice production in 2007 was approximately 645 million tones. Around 50 countries have an annual production of more than 1 million tones. Ninety percent of the total rice is produced in Asian countries, with two countries, China and India, growing more than half the total crop. Top ten rice producing countries are China, India, Indonesia, Bangladesh, Vietnam, Thailand, Myanmar, Japan, Philippines, and Brazil. In Bangladesh, Cambodia, Indonesia, Lao PDR, Myanmar, Thailand, and Vietnam, rice provides 50-80% of the total calories consumed. Major part of the rice is consumed locally where produced and only 6-7% of world rice production is traded internationally.

Introduction

Barley is an important cereal crop grown all over the world and is used mainly for feed and malt purposes and little for human food. Barley is the world’s oldest grain, as evidenced by discoveries in ancient cities in the Middle East and North Africa. It has been cultivated for about 8,000 years, and today is the world’s fourth largest cereal crop. Considerable evidence is available that points to the role of barley as sustaining food source in the evolution of humans. Additionally, alcoholic beverages of various types and fermented foods prepared from barley are commonly referred to in the ancient literature. As other food crops (wheat, rice, corn and rye) became more abundant, barley was relegated to the status of “poor man’s bread”. In the United states, barley used as food is 1.5%, as animal feed 65% and in malt and alcohol production 30% (Newman and Newman, 2006). In 1991, barley used as food in European countries was even lower (0.3%) than the United States. In contrast, during the same time period food was the largest for barley in Morocco (61%), China (62%), India (73%), and Ethiopia (79%). However, current consumer interest in nutrition and human health may help restore barley’s status in the human diet. Nutritional qualities of barley have been known since ancient times. For example, Ajgaonkar 1972 described how ancient Indian physicians effectively stabilized type II diabetics some 2400 years ago. Treatment was remarkable simple and not really different from recommendations that are given to diabetic patients today, i.e., lose weight, change diet, and increase exercise.

Introduction

Improvement of wheat grain quality depends on the knowledge of quality requirements of different end-use products and the genetic components controlling different quality traits. In previous chapters we have dealt in-depth with quality requirements of different end-use products and their genetic components. Depending upon the goal of quality improvement, different strategies are adopted to improve wheat quality. It depends upon the number of genes controlling the traits as well as the availability of the simple methods for phenotyping the traits especially during early segregating generations. In addition stability analysis of the traits across the environments is essential before we go for breeding. Constraints in time, cost, and sample availability usually necessitate the use of predictive tests during early generations, followed by milling and baking tests on advanced lines that have met a number of agronomic, disease and predictive quality criteria. Knowledge of germplasm lines having specific quality traits is needed to initiate breeding for the improvement of wheat grain quality for different end-use products. The quality requirements of different major end-use products are provided in the following table (Table 1).

Introduction

Nutritional value of food stuff is defined by its ability to provide nutrients required by the body. Proteins, carbohydrates, fats, minerals and vitamins are main ingredients in food stuffs. Wheat is an important source of these nutrients. The distribution of nutrients within wheat kernel is typical of many cereals. Nutrients are generally found in the highest concentrations in the germ or embryo and in the aleurone cells surrounding the starchy endosperm followed by bran, whole wheat flour and white flour in decreasing order. Of special importance is that it contains the entire B complex, except for vitamin B12. B vitamins function as cofactors in many metabolic reactions involved in the release of energy. The germ, which includes the scutellum, is especially rich in vitamins B and E, high quality protein, unsaturated fats, minerals, and carbohydrates. The bran consists mostly of the insoluble carbohydrate cellulose, and contains incomplete protein, traces of B vitamins, and minerals including zinc and iron. The endosperm is the largest part of the grain, and consists mostly of the carbohydrate starch, incomplete protein, and trace amounts of vitamins and minerals. Significant variations in the content of grains occur because of variety, crop year, area, fertilizer, and soil type.