eChapters

1.1 Introduction Sorghum [Sorghum bicolor (L.) Moench], a cultivated diploid (2n = 20) tropical cereal C4 grass plant, is currently the fifth most important cereal crop grown in the world and the first important crop in Sudan where drought stress is a major productivity-limiting factor since most of the sorghum is grown under rain-fed conditions. It is a monocotyledon plant of tropical origin, belonging to the Poaceae family. Starch, followed by protein, fat, and fibre, makes up the majority of sorghum’s nutritional makeup, which is similar to maize in terms of its nutritional content. Compared to other cereals, including wheat and maize, the crop exhibits comparatively good water use efficiency. Sorghum is a valuable botanical model crop for other tropical grasses with complex genomes that use C4 photosynthesis due to its vast adaption to severe settings, resistance to stress conditions, diverse germplasm collections, and short (710 Mb) genome size. Sorghum, a historically important source of food and a staple crop, is becoming a crop with a variety of applications, including food, fuel, fodder, and a model for the functional genetics and genomics of tropical grasses.

1.1 Introduction Millets are the most ancient grains that have been cultivated since time immemorial and consumed as food, feed and pastures. Millets are considered nutraceuticals’ since they possess significantly higher nutritional qualities compared to other cereals. Millets are grown across the world for grains and human food due to their nutritional advantages and ability to withstand adversities. Millets are preferred over other grains due to their short life cycle, low input requirement and ensured production with in-built genetic tolerance for abiotic stresses. Major millets include Pearl millet (Pennisetum glaucum L.) and sorghum (Sorghum bicolor L.), while there are numerous minor millets classified as small millets. With an extent of over 0.87 lakh ha and a production of 0.66 kg ha-1, India is the world leader in small millet production (Maitra and Shankar, 2019). Small millets are primarily grown on rainfed uplands in arid and semi-arid climates with sub-optimal management. Following the green revolution due to extreme demands for food, the main focus in India was on the production of fine cereals mainly rice and wheat to overcome hunger and poverty, while millets became ignored grains. Furthermore, urbanization, increased affluence and dietary changes relegated millets to the status of poor man’s food. However, due to a re-evaluation of nutritious characteristics, millets have recently regained their lost prestige (Maitra, 2020).

1.1 Introduction Among the C4 grasses known as panicoids (subfamily: panicoideae), which also includes nutrient-rich cereals like millets and sorghum as well as commercially valuable crops like switchgrass, napier grass, and guinea grass, are bioenergy feedstocks like sugarcane and miscanthus. Among all, millets overpowered others in terms of biotic/abiotic stress resilience, resource sustainability as well as nutritional benefits. Minor millets, often known as nutritional cereals, are a type of small-seeded grains that are members of the Poaceae family. Up to 35 kinds of grass from 20 genera are well-known for being minor millets. Finger millet, foxtail, proso millet, barnyard millet, kodo millet, and little millet are the most significant small millets that are grown worldwide. India is the leading producer and consumer of millet crops and their products. The total area of small millets in India is around 1.63 m ha, with a production of 1.82 m tones during the year 2016- 17 (Annual progress report 2018-19, ICAR-AICRP on small millets).

1. 1 Introduction, Origin and Taxonomy Barnyard millet (Echinochloa species) is one of the oldest domesticated small millet crops which can be grown in both warm and temperate regions of the world and it is widely cultivated in Asia. It is distributed predominantly in the Indian subcontinent, China, Japan, and Korea and also to some extent in Africa and United States. In India, this crop is mainly grown in Maharashtra, Orissa, Tamil Nadu, Madhya Pradesh, Bihar, Punjab, Gujarat and the hills of Uttarakhand (Kumar et al., 2000). It ranks fourth in terms of production amongst the small millets. Indian Barnyard millet (Echinochloa frumentacea) and Japanese Barnyard millet (Echinochloa esculenta) are the two important species of the barnyard millet. Barnyard millet is majorly grown for human consumption, though it is also grown for livestock feed and fodder (Sood et al., 2015).

1.1 Introduction Millets are nutri-cereals that have been the oldest food since time immemorial and are decisively the first cereal grain to be used for domestic purposes. Millets generally include small seeded members of the Poaceae family globally used for food and fodder purposes. The word “millet” emanated from the French word “Mile” which means “thousand” signifying that a small quantity of millet may contain thousands of grains. Millets were erstwhile produced in marginal or degraded terrains with very low soil nutrients and semi-arid conditions with very little rainfall. After the green revolution, there was a shift away from millet in favour of wheat, rice, and maize as a result of more land becoming irrigated to alleviate extreme poverty and malnourishment in the country and to feed millions. Most of the millet crops possess the C4 photosynthetic pathway and are therefore able to withstand frequent changes due to environmental stresses. Consequently, millet production has declined and within a few decades post-green revolution, crops that were once eaten by every household were transformed into fodder crops. Millets are considered as ‘good for the planet crops’ as they take less to give more, due to such multi-faceted qualities millets are considered as miracle crops.

1.1 Introduction Millets are one of the world’s earliest food grains, arguably the first cereal grain utilized for household uses. It has been a cherished crop in India for ages and constitutes a staple food for over one-third of the world’s population. Recently ICAR has designated millets as “Shree Anna”. Several types of small-seeded cereals are grouped together as small millets. These crops offer a reliable and affordable harvest from the regions where the primary cereals fail to produce a sustainable yield. Small millets are insignificant in terms of food production, but they are vital as staple foods in their particular ecosystems. Small millets are more than just finger millet (Eleusine coracana) and include kodo millet (Paspalum scrobiculatum L.), little millet (Panicum sumatrense), foxtail millet (Setaria italica L.), proso millet (Panicum miliaceum L.) and barnyard millet (Echinochloa frumentaceae). The rest of the two small millets namely, fonio millet (Digitaria exilis) and teff (Eragrostis tef) are of local significance in Africa. Small millets have a high nutritional value, but also their demand has deteriorated due to a lack of standard processing techniques to compete with fine cereals. Small millets have a huge potential to satisfy our nutritional needs, therefore we must push ourselves and make efforts to enhance its utilization by incorporating them into our daily diet.

1.1 Introduction Millets are small-grained ancient cereal crops that were renowned as one of the oldest sources of nourishment in prehistoric times. They are believed to have been cultivated since 8000 BC. Apart from providing nutritious grains, these crops are well adapted to the marginal and dryland ecosystems due to their climatic resilience, biotic stress tolerance, and capacity to flourish in the wild. Among the millets, small millets make up a distinct subgroup and comprise of finger millet (Eleusine coracana), little millet (Panicum sumatrense), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), kodo millet (Paspalum scrobiculatum), barnyard millet (Echinochloa frumentacea) and brown top millet (Brachiaria ramosa L.) in India along with a few more cereals like teff, fonio, job’s tears and guinea millet in some other parts of the world. As fine cereals gained popularity after the 1960s, the acreage and significance of these crops began to decrease. In recent years the drastic climate change has made us to focus on underutilized crops.

Introduction Millets are a group of annual grasses which are small seeded, hardy, drought tolerant, low maintenance and mainly found in semi-arid regions. The historic importance of millets can be derived from various types of traditional dishes which uses millets like roti and chapati flatbreads in India, uji (a type of porridge), injera (a fermented flatbread commonly eaten in Ethiopia) and beer in Africa, and kasha and fermented drinks in Eastern Europe. Millets are the 6th most important cereal grain in the world. India, China and Nigeria are the largest producers of millets, and the Research Institute for the Semi-Arid Tropics estimates that in Africa and Asia more than 90 million people depend on millets in their diets. There are hundreds of millet types, but the major types grown commercially are: proso millet, foxtail millet, pearl millet, Japanese barnyard millet and browntop millet. In this book chapter, we will mainly focus on two minor millets i.e., Teff and Fonio

Introduction The world recently celebrated the birth of its eighth billionth baby, a major milestone in the development of the human race and the doubling of our numbers in 47 years. This tremendous growth has been driven by ambitious advances in technology and health care, soaring achievements of global prosperity and a longer life expectancy that has come to a staggering 72 years. However, the glory of these achievements is marred by how we are failing the lion’s share of the global population in meeting their basic requirements. Almost one in seven people on our planet do not have enough to eat. Food and nutritional insecurity are detrimental to human development and are a major brake on overall socio-economic development which downplays any major accomplishments we have made since not having enough to eat is an international security issue. Adequate food production, easy access and the capacity to buy food, relevance concerning nutrition and stability of these elements are all necessary for sustainable food security (Helland and Sorbo, 2014).

1.1 Introduction In parallel with the expansion of organically cultivated land and low-input agricultural system, there is an increasing demand for crops that have promising potentials to be grown successfully in these systems. Buckwheat is generally sown in smaller areas, which may be found suitable for low-input agricultural systems. Buckwheat is a fast-growing crop with a variety of utilizations. Buckwheat, one of the pseudo and minor-cereals, has the ability to satisfy the rapidly rising population’s ever-increasing food need in the nation’s hill regions in the context of changing climatic conditions. It is also known as common buckwheat or Fagopyrum esculentum, it is not a cereal grain, but rather a seed that is related to rhubarb and sorrel. It has a unique nutty flavour that makes it an excellent ingredient in a variety of dishes. It is known in India by a variety of names, including ogal, phaphar, bresha, mittahe dyat, dro, and brotitae.

1.1 Introduction Amaranth is considered as one of the “superfoods” of the coming century due to its exceptional qualities in various aspects. However, the crop is not a novel discovery, and it has faced quite a number of obstacles in order to get to where it is today in terms of nutritional status and acceptance by modern day consumers as a food which is able to provide nutrition. Despite the setbacks and disuse, Amaranth has had three redeeming qualities that have earned its standing as a “superfood.”In recent years, the grain amaranths have garnered increased attention because of their nutritional qualities and, in particular, the nutritional value of the seed protein. Amaranth seed is higher in fiber (8%) than the grain of most cereals.

Millets or nutri-cereals are the ancient grains which have now regained the interest of the scientific community as the super grains. These exhibit excellent nutritional and technobiofunctional profile apart from exhibiting tolerance to biotic and abiotic stresses. The millets are gluten free and show high in vitro protein digestibility, resistant starch content, antioxidant and prebiotic potential providing health benefits for all age groups ranging from paediatrics to geriatrics. The presence of certain anti-nutritional factors can lower the bioavailability of proteins and minerals. Processing enhances the nutritional and functional properties by increasing the antioxidant content and lowering the antinutrients. Different value added products can be prepared by incorporating millets thereby enhancing the nutritional and functional attributes. It is necessary to bring millets into regular consumption by the food industry in the interest of nutritionally and health-conscious consumer.

1. Introduction Millets, also known as “smart crops” or “miracle grains,” are a group of small-seeded, hardy cereal crops that have been cultivated for millennia. They are used as a staple food in many of the countries particularly located in arid and semi-arid regions. Millets have been overshadowed for quite a long time by commonly consumed cereals like wheat, rice, and maize. Nevertheless, they have made a remarkable comeback in our cuisines owing to the growing awareness and recognition of the numerous benefits at individual and environmental level. These small, drought-resistant grains play a pivotal role in addressing some of the most pressing global issues like food security, malnutrition and climate change.

1. Introduction Millets are the Nutri-cereals belonging to the Poaceae family and are classified into two major categories: major and minor, depending on their size and nutritional composition. Most millet crops are indigenous to India and are referred to as “nutri-cereals” since they contain most of the nutrients needed for the body to function properly. Millets such as Sorghum (Jowar), Pearl Millet (Bajra), and Finger Millet (Ragi) are the millets that come under the category of major millets. In contrast, the minor millets category includes Foxtail Millet (Kakun), Proso Millet (Cheena), Kodo Millet, Barnyard Millet (Sanwa), Little Millet (Kutki), Brown top millet including two pseudo millet that includes Buckwheat (Kuttu) and Amaranth (Chaulai) (Saini et al., 2021).

1. Introduction Sorghum (Sorghum bicolor), a cereal grain belongs to the grass family (Poaceae), within the subfamily (Panicoidea) and in the tribe (Andropogoneae) (H.J. et al., 2005). It is grown throughout the world in regions with warmer summers and with daytime temperatures often exceeding 90°F (Rai et al., 1999).After wheat, maize, rice, and barley, it is the fifth most significant and nutritious millet in terms of volume. While many varieties of millets are exclusively cultivated for human consumption, sorghum is widely farmed for – food and feed for humans and animals respectively (Awika, 2011). For millions of people in Africa and Asia, sorghum is commonly consumed as a staple.. In West Africa, sorghum is known as dawa, guinea corn, and sorgho while in Sudan, it is referred as durra; in Ethiopia,Eritrea and East Africa, mtama; in southern Africa, kaffircorn, mabele, or amabele; and in the Indian subcontinent, jowar, jonna, cholam, or jola.(Bantilan et al., 2004).

1. Introduction Millets, one of the earliest foods consumed by humans, may have been the first cereal grain utilised in domestic cookery. It belongs to the Graminae grass family. The name “millet” describes a number of little-seeded grasses (annual) that are classified into five genera: Setaria, Panicum, Pennisetum, Paspalum, and Echinocloa in the tribe Paniceae, and one genus: Eleusine in the tribe Chlorideae (Pushpavalli, 2015). India ranks first in the production of millets followed by Niger and China (FAO, 2020). Pearl millet (Pennisetum glaucum) serves as food, fuel, and fodder on a global scale. Since, it contributes up to 75% of all grain output in East Africa and several regions of India; it plays a significant role in indigenous diets. After rice and wheat, pearl millet is the third most significant crop farmed in India. Ninety percent of the country’s land is used for cultivating pearl millet, with Rajasthan, Gujarat, Maharashtra, Uttar Pradesh and Haryana being the main states.

1. Introduction Millets have gained popularity as staple foods worldwide, particularly in regions with hot and humid climates. These crops are often cultivated in marginal areas where major grains struggle to yield significant harvests (Thapliyal and Singh, 2015). One such millet is finger millet (Eleusine coracana), native to Ethiopia, and widely grown in Africa and India, where it is known by various names, including ragi and mandua (Table 1). In many developing countries, finger millet serves as a staple for a substantial portion of the population, especially those belonging to lower economic strata, providing essential nutrients (Chandra et al., 2016).

1. Introduction Proso millet (Panicum miliaceum (L.) belongs to the grass family Paniceae. It is a perennial cropthat grows in summer each year as late-seeded summer crop (Figure 1). Its origin can be traced back to at least 2000 B.C. when it was said to be grown in the Central European regions. Proso millet plant thrives in dry areas such as Africa, Central Russia, Manchuria, Middle East and Northern India and North America’s Great Plains. Proso millet was introduced to Canada in the 17th century and used sparingly as a feed crop in the early 1900s (Rajasekaran and Francis, 2021). This is a low-demand crop and is utilised in organic farming systems across Europe and as an intercrop in the United States. Its shallow root system and resistance to atrazine residue make it a great intercrop between two crops that need a lot of water and pesticides. The last crop’s stubbles entrap more heat into the soil which promotes faster and earlier growth of millet. Hence, it can help to evade summer drought and achieve continual crop rotation (Kalinova and Moudry, 2006). It is an erect herbaceous annual crop with a lot of tillering. Its plant can reach a height of 45-100 centimetres. The stem is thin, with prominently enlarged nodes. The roots are thin and fibrous.

1. Introduction Millets, including foxtail millet (Setaria italica), are gaining popularity as “smart foods” due to their numerous benefits for the planet, consumers, and farmers (Anitha et al., 2021). Foxtail millet, classified as a major millet, belongs to the genus Setaria in the Poaceae family. It has a rich history, with archaeological remains dating back 7400-7935 years in northern China and cultivation in Europe around 4000 years ago (Lu et al., 2009). Foxtail millet is currently cultivated in 26 countries and stands as the secondhighest cultivated millet globally. It is a relatively short plant, growing up to 2-5 feet tall, and demonstrates high resistance to various stresses, both biotic and abiotic(Sharma and Niranjan, 2018). The crop’s short generation cycle of 5-8 weeks from planting to flowering, followed by 8-15 weeks to attain seed maturity, allows for harvesting within 75-90 days after plantation. Foxtail millet produces hundreds of seeds per inflorescence (Li et al., 2020).

1. Introduction Millet is a heterogeneous group of small-seeded cereal crops classified based on their morphology as major millet and minor millet. Little millet (Panicum sumatrense) are small millets generally categorized as minor millet cereal crops. It is a self-pollinated crop that belongs to the family Poaceae and subfamily Panicoideae with a chromosome number of 2n=36 (Nandini and Bhat, 2019). It is a traditional cereal grain crop widely produced in India, Pakistan, Sri Lanka and Western Myanmar. Little millet is widely cultivated in the tribal belt of Madhya Pradesh, Bihar, Chhattisgarh, Andhra Pradesh, and Tamil Nadu in India for food and feed (Ganapathy, 2017). Indigenously, it is commonly known as samai (Tamil), kutki (Hindi), savior same (Kannada), chama (Malayalam) (Table 1).

Kodo millet (Paspalum scrobiculatum) is a resilient and ancient cereal crop native to the Indian subcontinent. Its cultivation dates back to ancient times, with references found in historical texts such as the Brihad Sanhita. This millet species exhibits remarkable adaptability to various agroclimatic conditions, making it well-suited for cultivation across different regions. Kodo millet thrives in a range of soil types, particularly well-drained and sandy soils, which contribute to its successful growth and yield. In terms of nutritional composition, kodo millet stands out as a significant source of protein, dietary fiber, minerals, and antioxidants. Its bioactive components contribute to potential health benefits, including aiding in diabetes management, improving cardiovascular health, and providing essential nutrients. The processing of kodo millet involves various techniques such as puffing, roasting, milling, and fermentation, each influencing its nutritional profile and culinary applications.

1. Introduction Millets are the oldest crops known to mankind. They are mostly cultivated for human consumption however; some are also used as animal fodder. Barnyard millet Echinochloa frumentacea is a multi-purpose crop belonging to the kingdom plantae, order-poales, family-poaceae, subfamily-panicoideae, genus-Echinochloa & species-E. frumentacea. It was domesticated about 4,000 years ago with two main species: Echinochloa esculenta (Japanese barnyard millet) and Echinochloa frumentacea (Indian barnyard millet). The former species is mainly grown in Japan, Korea, and northeastern China, while the latter is grown in Pakistan, India, and Nepal. In India, barnyard millet is grown in the Himalayan region from the north to the Deccan plateau in the south and is popularly known as jhangora or sawan millet.

Browntop millet (Urochloaramosa) is a warm-season crop that produces seeds that are heavier than other millet varieties. This crop is cultivated in several types of soils and climates. Browntop millet is an introduced grass that originated in Southeast Asia. It is grown in Africa, western Asia, Arabia, China, and Australia. It was introduced to the United States from India in 1915. It is also useful for controlling erosion, producing hay, feeding wild animals, and producing grain for human use. In addition, it is also utilized as a crop for wild animal food. In dry and semi-arid regions, millets constitute the main food supply. Although India is the main producer of millet, output and use have fallen. Browntop millets are nutrient-dense. Browntop millet is a miracle crop for arid and rainfed areas. Nearly all of the necessary nutrients are found in browntop millets.

1. Introduction Plants have played a crucial role in fulfilling human needs for centuries, and among the vast array of plant species, Job’s Tear (Coixlacryma-jobi L), also known as adlay, coix, and Chinese pearl barley, holds significant potential as a crop in the Poaceae family. There are four main varieties of Job’s Tear, including C. lacryma-jobi var. ma-yuen, C. lacryma-jobi var. Puellarum, C. lacryma-jobi var. lacryma-jobi, and C. lacryma-jobi var. Stenocarpa. The Indo-Maynmar region serves as the primary producing area for Job’s Tear millet, with other significant production countries being China, Japan, the Philippines, Myanmar, Thailand, Sri Lanka, and India (Laxmisha et al.,2022). The versatile crop has earned the status of a staple in many regions, not only ensuring food security but also improving the livelihoods of rural farmers. Beyond its nutritional significance, Job’s Tear has garnered recognition for its potential health benefits.

1. Introduction Fonio (Digitaria exilis), also known as acha, hungry millets, and fundi in various regions, is a minor and underutilized millet with exceptionally small size (H. Sartelet et al., 1996; Bello et al., 2020). This ancient crop native to West Africa is considered one of the oldest cultivated millets for ensuring food security. Figure 1 illustrates the components and structure of fonio millets. In recent times, fonio millet has garnered increased attention due to its remarkable nutritional and functional properties (Zhu, 2020). Being gluten-free, it is rich in nutrients such as carbohydrates, fat, fiber, vitamins, and minerals (Fe, Cl, K, Mg) as well as essential sulphur-containing amino acids like methionine and cysteine, which also possess phenolic properties (Barikmo et al., 2004; Zhu, 2020).

. Introduction Millets, once considered as humble and forgotten grains, have made a remarkable comeback owing to their numerous health benefits, sustainability, and resilience in diverse agroclimatic conditions. Millet consumption is gaining momentum globally and thus it becomes imperative to establish clear and comprehensive standards for these grains. The chapter gives an insight into the reasons why millet standards are necessary, the challenges associated with implementing such standards and advocacy for a concerted effort to promote these nutritious grains as staples in our diets.

Millets have immense potential of providing nutritional security worldwide and play a pivotal role in food and nutrition economy. The nutritional aspects of millets are comparatively superior from the widely consumed cereals across the globe. With the presence of various essential macro nutrients millets are also enriched with the goodness of micro nutrients as minerals, vitamins and possess various bioactive compounds that portray several health benefits. The nutritional attributes of the millets are accompanied with several antinutritional factors such as tannins, phytates, saponins, trypsin and amylase inhibitors etc. that limit the bioavailability of the essential nutrients and minerals in these wonder grains upon consumption.

1. Introduction Ayurvedic texts like Charak Samhita and Sushruta Samhita, have described millets as the staple food useful in managing diabetes mellitus (Sachan Kumar, 2004). Based on the experience of eating these millets for time immemorial, there exists also a strong traditional knowledge about health benefits associated with them. For example, as per an adage in the state of Karnataka, India: “Those who eat rice will grow as a light weight; their body being just like that of a bird; those who eat Jowar will become as strong as a wolf but those who eat Ragi (millets) will be the strongest of them all, plus they would be free from illness (‘nirogi’ in Sanskrit)”! Certain studies from literature refer nutraceutical character of millets, especially, Kodo and Kutki, which in our opinion should help mankind in eradicating malnutrition and hunger while ensuring sustainable supply of food.

1. Introduction The chapter aims to bring out the potential benefits of radiation processing technology for value-addition of millets. How the radiation processing technology can be exploited for making millets as a popular staple food would be the central theme. The key focus is to establish if irradiation (the term generally used for radiation processing of any material) can be employed for making millets for different purposes relevant to farmers and consumers. In order to understand and prove, we would list out the challenges involved in developing the market for millets. The key points that need to be considered for this go-to-market strategy for millets are : a) Millet grains have a long shelf-life, much better than the popular grains e.g., rice and wheat, consumed worldwide, but millet flour shelf life is significantly much shorter.

1. Introduction According to the United Nations Food and Agriculture Organization, 780 million of the estimated 792.5 million malnourished people globally are in countries that are developing. Despite expanded agricultural production, “hidden hunger,” which is often caused by a shortage of vital micronutrients in daily meals, affects around 2 billion people worldwide. Majority of the population is relying on plant-based diets which are critical for sustaining nutritional security and are the primary source of nutrients required for optimal growth and development. Most of these diets are found deficit in major nutrients such as proteins, iron, calcium and Vitamin B12.However, a considerable number of Asian and African populations suffer from nutritional inadequacies as a result of consuming plant-based diets (Tripathi et al., 2019). Earlier, the main concern of farming systems was crop productivity and yield. However, there has been a shift in emphasis toward human health and well-being.

1 Analysis of Chemical Composition of Milk

 1.1 Determination of Acidity of Milk

 Introduction

The acidity of milk can be determined by titrating the milk against standard sodium hydroxide solution using an indicator like phenolphthalein and is expressed in the terms of lactic acid. Though natural acidity in milk is due to its constituents such as casein, albumin, citrates, phosphates and carbon dioxide but it is customary to express in terms of lactic acid. As one gram equivalent weight of an alkali neutralizes one gram equivalent weight of an acid, the volume of standard alkali required to neutralize lactic acid of fixed volume of milk gives percent acidity of milk according to the reaction.

1 Analysis of Cream

 Sample Preparation

Warm the cream sample to 40 - 50oC if the sample is very viscous. Then pour from one vessel to another 3 to 4 times to mix well. Sample should be tested daily and always within three days after collection since enzymatic deterioration of the cream will cause low tests.

1.1 Determination of Fat Content in Cream

 1.1.1 Gerber Method

 Introduction

Sulphuric acid is added to cream in order to dissolve the protein and other solids and create heat which liquefy and de-emulsify the fat. Iso-amyl alcohol is added to aid the separation of fat. Upon centrifugation, fat being lighter will be separated on top of solution in the cream butyrometer.

Sample Preparation

 Cheese sample is prepared by passing through 8 mesh sieve three times or

grate sample and mix thoroughly or grind to a uniform mass in a glass pestle

and mortar. Keep the sample in an airtight container until the time of analysis.

 1 Determination of Moisture Content in Cheese

 Introduction

The moisture content of cheese is defined as the loss in mass, expressed as a

percentage by mass when the product is heated in a hot air oven at 102 ± 2°C

to constant mass.

Sample Preparation

a) Plain products: Sample should be softened at room temperature. Since the melted fat tends to separate and rise to the surface, it is not advisable to soften the sample by heating on a water bath or oven or flame. Mix thoroughly by stirring with spoon or eggbeater or by pouring back and forth between beakers.

b) Ice-cream containing Fruits and Nuts: Fill one third part of the cup with ice cream sample. Melt the product at room temperature and mix until insoluble particles are finely divided (about 3-5 minutes for fruit pieces and upto 7 minutes for nut pieces). Otherwise, the product may be ground in a porcelain or glass pestle and mortar. Don’t let temperature exceed 25oC at any time during softening and mixing steps. If fat separation occurs, discard sample otherwise immediately pour mixture into wide jar and cap tightly. If allowed to stand, shake vigorously before taking sample for analysis.

Sample Preparation

Sample should be taken at six or more points on the top of the surface by means of a tubular trier of sufficient length to extend to the bottom of the barrel. Remove this cores and transfer to clean, dry, air tight container and seal immediately.

Before opening sample for analysis, make homogenous either by shaking or by alternately rolling and inverting container. If lump are present, sift sample through No 20 sieve, rubbing material through sieve and tapping vigorously, if necessary.

Avoid sampling on rainy day or when humidity is high, so as to reduce moisture absorption from air.

1 Determination of Moisture Content by Moisture Balance Introduction

In this procedure, infra-red radiation is used to accomplish rapid drying. The tester has a sensitive torsion balance which permits rapid determination directly from the balance scale, eliminating the need for computing or calculation to obtain results. This method is useful for the in-process determination of moisture because the results may be obtained in minutes.

1 Detection of Starch Introduction

Starch is widely available in several forms such as wheat flour, corn flour and commercially manufactured starch. It is extensively used by adulterators to raise the SNF content in the milk. When high amounts of starch are added to milk, it can cause diarrhea due to the indigestion of starch in colon. Apart from this, accumulation of starch in the body may prove very fatal for diabetic patients. In this method, starch in milk can be detected by using iodine solution. Iodine from the iodine solution gets absorbed on the starch molecule surface and resultant product of adsorption has deep blue colour.

Reagents

 • Potassium iodide

 • Iodine solution - 1% (Add 1 g of iodine and 5 g of potassium iodide in

distilled water and dilute to 100 ml)

1. Preparation of Standard Sodium Hydroxide Solution

 Introduction

 When oxalic acid reacts sodium hydroxide, sodium oxalate and water are

form. Phenolphthalein indicator detects the end point by its characteristics

colour change.

 Apparatus

 Burettes, pipette, volumetric flask, beaker

 Reagents

 • Oxalic acid crystals

 • Sodium hydroxide – 0.1 N approximate

 • Phenolphthalein solution – 0.1 percent in ethyl alcohol

Procedure Preparation of 0.1 N oxalic acid solution 1. Weight accurately 1.575 g of oxalic acid into a 250 ml beaker using a weighing bottle. 2. Add some distilled water to the beaker and dissolve the oxalic acid with the help of glass rod. 3. Transfer the solution into a 250 ml volumetric flask through a funnel. 4. Wash the beaker 3- 4 times with small quantities of distilled water and transfer the washing into the flask. 5. Make up the volume up to the mark with distilled water and mix thoroughly. 6. Preparation of approximately 0.1 N sodium hydroxide solution 7. Weigh about 4.25 g of sodium hydroxide pellets and dissolve into 200 ml of distilled water.

1. Calibration of Milk Butyrometer

Introduction

Butyrometer is used for determination of fat for milk and milk products by Gerber method. The milk butyrometer is a graduated vessel, which are designed in such a way that the internal volume of each unit is 0.125 ml which is corresponding to 1 percent fat. Sometimes due to manufacturer’s error, the volume of one unit of milk butyrometer is not exactly equal to 0.125 which leads to subsequent error in results in milk fat. So before starting to use a new butyrometer, it is essential to calibrate for its efficiency in the laboratory. Mercury is used to calibrate milk butyrometer.

Apparatus

Milk butyrometer (0 – 10% graduation), analytical balance

Introduction

Smart farming focuses on retrieving data and using it in developing farming systems in a smart way that will yield better results. Such real time data can be readily accessed by the farmers through smart phones or tablets which will help them to take wise decisions at the right time. It helps in managing farms using technologies like IoT, robotics, drones and AI to increase the quantity and quality of products while optimizing the human labor required by production. Digital farming goes a step further and creates value from data. Integrating the concept of precision and smart farming, digital farming can be explained as “consistent application of the methods of precision farming and smart farming, internal and external networking of the farm and use of web-based data platforms together with Big Data analysis” (A paper on Digital Agriculture, 2018). Though such technologies are highly attractive and worth investing, they are also accompanied by uncertainty and trade – offs. Education, training, dissemination of information, finance and marketing are some of the major factors that would drive the farmers towards adoption of sustainable farming technologies (Grand View Research, 2019).

Introduction

Chickpea (Cicer arietinum L. ) popularly known as Gram, Bengal gram, Egyptian pea, Chana, or Kabuli chana, Garbanzo bean is one of the first grain legumes to be domesticated by humans in old world (Van der Maesen, 1972). The genus Cicer belongs to the sub-family Papilionaceae of the family Leguminoceae (Bentham and Hooker, 1970) now popularly known as ‘Fabaceae’ and have chromosome number 2n = 2x = 16. The origin of the crop is considered to be Western Asia from where it has been transferred in India and other parts of the world (Rathore and Sharma, 2003). Importance of pulses is relatively more in our country as its contribution in nutrient supply is far more in Indian diet than that in Asia and world as a whole (Ali,2002).

Introduction

Rice (Oryza sativa L.) is the vital cereal crop, probably the oldest cultivated grain crop, produced under varied ecosystems is consumed as the primary source of food by the billions of people throughout the world covering 9% of total arable land among world. India is one of the top leading countries in the entire world in case of both production and consumption of rice. Rice is cultivated in 43.86 m ha geographical area of the country producing 115.6 million tons (2018- 2019) of rice. It is produced in various ecosystems throughout the country under diverse climatic and soil condition but the productivity is much lower as compared to other countries. According to Pandey et al. (2006), the average loss of rice production during drought years in major rainfed rice grown states like Chhattisgarh, Jharkhand and Odisha was found to be 30 percent of the annual production in case of non-drought years.

Introduction

Irrigated agriculture plays a predominant role in the state’s food grain production. Erratic trend of rainfall, it has been realized that the availability of water will become very less in forthcoming days as a result cultivation of crops will face water crisis. Development of new water resources needs excessive money investment with high level of expertise and technical knowhow. The ground water is also falling down to greater and greater depth due to overdraft causing for the restriction of the construction of tube wells. Further the efficiency of traditional irrigation system in India is now varying from 30% to 40% against 62 to 65% during the project plan periodbecause of wastage of this valuable water resource due to mismanagement. To meet the increasing demand for additional food grain production, the demand for water in the irrigation sector will increase substantially. In such a situation conservation of water and its proper management is necessary for developing a sustainable agricultural system avoiding the degradation of the land quality, water and other natural resources in an irrigated area.

Introduction

Agriculture is the most important sector of Indian Economy. The agriculture sector accounts for 18 per cent of India’s gross domestic product (GDP) and provides employment to 50 per cent of the countries workforce. India has emerged as the second-largest producer of fruits and vegetables in the world. Formerly agriculture was more dependent on nature and all the operations were carried out manually, however new technologies have been developed to increase the production and productivity of crops (Rangbhal, 2018).

Introdoction

Tillage is a prime activity carried out prior to sowing of a crop with an objective to bring the soil to a favorable tilth to provide a congenial environment for crop growth and yield. The operation of ploughing once and left out for a few weeks followed by a broadcasting of rice seeds by hand and then ploughing and raking together at the same time once gave highly significant rice grain yield (Srisa-ard, 2008). Adoption of the “Sawah” system (bunded, puddle and leveled) in inland valleys in Ghana lead to significant improvement in soil and water management; enhancement in rice grain yield and made sustainable production. Even the practice of Sawah system of cultivation increased local rice production by over 300% because of the mechanisms with intrinsic resistance to erosion (better water control and nutrient management (Buri et al., 2012).

Introduction

In India, the ground water recharge in arid and semi-arid regions is very important particularly as most of the population residing in these regions depend on groundwater for drinking and irrigation purposes. In such scenarios, to alleviate the problems of drinking water, the collection and storage of rainwater to supplement existing water supply sources should be implemented. The utilization of rainwater is one of the best methods that can aid in sustainable urban development (Kim et al., 2005). Every drop of rainfall should be utilized to cater the demand of an ever increasing population as the present system of water supply may not be sufficient in future. The rain water collection & its utilization, seems to be the only option to satisfy the demand of arid and semi arid regions. In most cases, the rain water is the purest water source & contains very low impurities. It is necessary to adopt rainwater harvesting methods in places where the conventional water supply has failed to meet the peak period demand of the people for drinking water. Rain water harvesting is one of the most economical and practical methods to provide supplementary water supplies for drinking purpose.

Introduction

Pulses are a part of healthy and balanced diet and have special importance for vegetarians in fulfilling their daily requirements for body proteins. Low productivity in pulses is due to nutritional deficiency in soil and imbalanced external fertilization (Awomi et al., 2012). Nitrogen (N) is more important as it is essential component of amino acids and proteins. It fixes atmospheric N of about 35 kg ha-1 by the help of symbiotic Rhizobium, a soil bacterium (Movalia et al., 2020). Globally, Rhizobium and Bradyrhizobium can fix approximately 175 x 106tons of N every year which is higher than the annual total chemical N fertilizer production of 30 x 106tons (Hidayatullah et al., 2016). The element molybdenum (Mo) is crucial for functions of nitrogenase and nitrate reductase, the two important enzymes that act as catalyst for N fixation. These two enzymes work properly in presence of Mo as nitrogenase contains Fe-Mo and Fe-Fd proteins, and N fixation cannot take place without these proteins (Hidayatullah et al., 2016).

Introduction

Protected cultivation or greenhouse cultivation is the most common technique to grow vegetable crops qualitatively and quantitatively, and has spread widely all over the world in recent decades. Greenhouse agriculture is also known as environmentally controlled planting. The technology involves the cultivation of vegetable crops in a regulated environment in which factors such as tem perature, soil, light, humidity, irrigation, fertilizers, etc. are controlled in order to achieve optimum production and ensure a steady supply even in off-season conditions. In India, the total area under protected cultivation or green house is currently approximately 25 000 ha whereas the protected vegetable area is approximately 2000 ha which has been challenged by land ownership limita tions, decreasing crop production, rapid urbanization, ever increasing popu lation and decreasing biodiversity. Food demand, especially vegetables, has increased growing of different crop varieties as protected crops, or greenhouse has opened up a new dimension to extra production within a limited crop area.

Introduction

Rice plays a unique role in providing food to the majority of the world population. Rice is the most widely consumed food for nearly three-fourths of the population in India. Now a days scented rice is getting higher market price than normal rice varieties. Black Scented rice is commonly considered as forbidden rice. Different researches proved that black Scented rice is one of the “super food” of the world. Black Scented rice is consumed in various ways like puddings, pulao, bread, etc in different festivals and during important ceremonies. Mostly this crop is prone to lodging but resistance to infestation by insect and pest. Works done in India and abroad indicates that the particular method of establishment, adequate level of nitrogen and a particular time of application of nitrogenous fertilizer can enhance productivity. Nitrogen is the main nutrient that determines rice yield, due to its role in the photosynthesis, biomass accumulation and, spikelet formation (Hasegawa et al., 1994; Yoshida et al., 2006).

Rice is the longest continuously grown cereal crop in the world and according to the International Rice Research Institute (IRRI) it is “one of the most important developments in history” (Forssell, 2008). India has to produce 114 million tons of rice by the year 2030 to meet the food grain requirement of burgeoning population. In state Bihar, Kharif is the predominant season with rice cultivated in 3.2 m ha. On the other hand the rice is cultivated in about 1 lakh ha during Rabi season (Anonymous, 2014). The process-based dynamic simulation crop models based on soil, crop and weather factors could be effective research tools for planning alternative strategies for crop management, land use and water management and also a useful tool for planning and developing technological interventions in diverse areas like India (Aggarwal and Kalra, 1994).

Introduction

The much awaited new educational Policy 2020 approved and released by the Central Government on July, 29, 2020. A document which is set to transform Indian education system in most holistic way and will exert a long lasting influence on framing the Indian education system by addressing the vivid issues across the discipline and streams. The implementation of this policy will be under a single body HECI (Higher Education Council of India) well supported by multiple bodies like National Higher Education Regulatory Council(NHREC), Meta-accrediting body referred as Nation accreditation Council (NAC), Higher Education Grant Council (HEGC), General Education Council(GEC) also called Graduate attributes, it will formulate the National Higher Education Qualification Frame work (NHEQF). This council will take over presently regulating bodies of higher education like University Grant Commission, All India Council of Technical Education and National Council of Teachers Education.