eChapters

Successful onion cultivation begins with vigorous, disease-free seedlings and their timely establishment in the field. Seed quality, nursery-bed preparation, growing medium, nutrition, irrigation, weed control and protection against pests and diseases determine seedling performance. This chapter explains conventional and modern nursery-management practices, including raised beds, plug trays, protected structures, soilless media, fertigation and climate-controlled production. It also discusses seedling selection, hardening, transplanting age, spacing and field establishment. Mechanized, robotic and precision transplanting systems are examined as solutions to labour shortages and uneven planting. Climate-resilient nurseries, sensors and automation can further improve transplant survival, resource efficiency, uniformity, productivity and sustainability.

Introduction

The health and wellness of human being is largely dictated by the consumption of nutritious foods. Understanding the role of foods in maintaining health and cure of diseases has its roots in the ancient Hippocratic and Vedic texts as well as in the canons of Traditional Chinese Medicine (Sharma et al., 2012). Presently, the transition from a traditional to modern lifestyle, consumption of diets rich in fat and calories combined with a high level of mental stress has been the major cause of lifestyle related diseases like coronary heart disease, obesity, diabetes, cancer and hypertension (Moczara et al., 2012; Sharma et al., 2018). Various studies have linked foods as helpful in combating a number of such degenerative diseases (Sharma, 2015).Therefore, the tenet "Let food be thy medicine and medicine be thy food", quoted by Hippocrates about 2,500 years ago is receiving overwhelming interest. There are number of scientific reports emphasizing the importance of consuming biologically active ingredients present in fruits, vegetables, whole grains and legumes to reduce the risk of chronic diseases (Hasler 2002; Das et al., 2011; Sharma and Sharma 2016). Such biologically active ingredients are now popularly known as neutraceuticals. Whereas, the functional foods are the foods that resemble traditional foods but possess demonstrated physiological benefits. In some countries, however, functional foods and nutraceuticals are used interchangeably. Regardless, the main focus of such products is to improve health and reduce disease risk through prevention. The main difference of this category with pharmaceuticals is that they are multi-targeted mixtures and present at low concentration while pharmaceuticals are uni-targeted pure compounds with high dose use. Hence, an overview on the concept of nutraceutical and functional foods, their classification, development and regulations is summarized in this article.

Abstract

Quinoa is a pseudo-cereal which belongs to family Chenopodiaceae. Quinoa can act as highly potential crop for areas where ecological conditions do not support other food crops because of its rusticity, tolerance to frost, salinity, drought and ability to grow in marginal soils. Recently, much attention is focused on quinoa for people with celiac disease and allergic to gluten. Quinoa contains high-quality protein, complete with all essential amino acids and is a good source of carbohydrates, lipids, vitamin C, vitamin E (natural antioxidants) and adequate amount of important micronutrients such as minerals. Carbohydrates of quinoa possess excellentfreeze-thaw stability and can be used as thickener in frozen foods.

Quinoa also consists of bioactive components such as phytosterols, squalene, fagopyritols and polyphenols which act as powerful anti-oxidants in-vitro and thus couldprevent degenerative diseases such as coronary heart disease, atherosclerosis and Alzheimer's disease. Fibre accounts for 6% of the grains total weight, and quinoa intake therefore promotes intestinal transit, regulates cholesterol, stimulates the development of beneficial bacterial flora and helps prevent colon cancer. The quinoa grain can be used to combat liver disease, angina and cystitis. The radical scavenging ability and Angiotensin I converting enzyme (ACE) inhibition activity of quinoa is higher than that of amaranth, rice and wheat. Recent studies have identified significant amounts of ecdysteroids, kaempferol, quercetin, two phytoestrogen - daidzein and cenistema in quinoa. Ethanolic extract of quinoa was observed to have Antioxidant and antihypertensive activity.

Abstract

The aim is to review the potential health benefits of minor millet. There is in need to identify newer sources of nutraceuticals and other natural and nutritional materials with the desirable functional characteristics. They are an important staple food in India for people of low income groups. Minor millet is rich in several nutrients as well as non-nutrients such as phenols. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3-3%). Minor millets, one of the cereals are known for several health benefits including its polyphenol and dietary fiber contents. Health beneficial effects include anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties. The energy of minor millets is greater than other cereals and nearly equal to that of brown rice because the lipid content is generally higher (3 to 6%). This review deals with the nature of polyphenols and dietary fiber of minor millets and their role with respect to the health benefits associated with millet.

Introduction

Citrus fruits are acidic, exotic fruits with juicy, bitter, fruit segments inside. Citrus fruits commonly originated in tropical and sub-tropical regions of the world. They have long been valued as part of a nutritious and tasty diet. The f lavours provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for people. Citrus fruits have certain therapeutic properties such as antitumor, anti-inflammatory and anticancer, due to phytovitamins and nutrients present in them.

Bio-active compounds having beneficial health effect on human beings from terrestrial and marine sources are considered as “Nutraceuticals”. Nutraceuticals from marine origin are proved to have wide range of therapeutic effects viz., anti-obesity, immune enhancement, natural antioxidant, cardio protective, anti-diabetic, anti-inflammatory effects. These natural products do not have any side effects contradictory to many medicines available today, hence have attracted global market. Microencapsulation technique has been considered as one of the unique methods to encapsulate the bio-active compounds for target delivery. Importance and application of nutraceuticals from marine origin are highlighted.

Introduction

World over in the recent past, research in nutraceuticals has shown continuous growth and the progressive approach is aimed at identifying the potential nutraceutical compounds which are having health benefits in human beings. Awareness among the people is the prime reason for the growing demand for nutraceuticals.Today people are more aware about the nutrition and related health problems. Recently, researchers across the globe are exploring the possibilities to extract and isolate bio-active compounds from both terrestrial and marine sources.

1. Introduction

In this era of genomics, proteomics and metabolomics the challenge in nutritional science is to clarify human nutrient requirements and design nutritional strategies to promote health and functional longevity. Our ancient Indian belief that ‘we are what we ate’ and our future health as individuals may well depend upon what we eat today. Plant-based dietary antioxidants are believed to have an important role in the maintenance of human health because our endogenous antioxidants provide insufficient protection against the constant and unavoidable challenge of reactive oxygen species (ROS). We have various endogenous defense chemicals but they are inadequate to prevent oxidative damage that makes human system prone to various degenerative diseases. Hence, it is necessary for increased intake of dietary nutraceuticals that may help maintain the balance between oxidants and antioxidants, slow age-related changes, and prevent onset of degenerative diseases.

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.

Previous Year Questions

1. Discuss the iron and protein malnutrition in India. Describe the dietary pattern for mitigating the above-said malnutrition. (15M, IFoS-2022)

2. What is protein energy malnutrition? Give micronutrient deficiency in women and children. (20M, CSE 2017)

3. How are vitamins classified? Name the blood clotting vitamin. Give its various functions and sources. (10M, 150W, CSE 2019)

4. What do you mean by nutrient deficiency? Explain the micro-nutrient deficiency in context of work capacity of women and children. (12.5M, CSE 2015)

The foods we eat contain nutrients. Nutrients are substances required by the body to perform its basic functions. Nutrients must be obtained from diet, since the human body does not synthesize them. Nutrients are used to produce energy, detect and respond to environmental surroundings, move, excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients required for the body to function and maintain overall health. These are carbohydrates, lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be harmful (such as cholesterol, dyes, and preservatives) or beneficial (such as antioxidants). Nutrients that are needed in large amounts are called macro-nutrients. There are three classes of macro-nutrients: carbohydrates, lipids, and proteins. These can be metabolically processed into cellular energy. Micro-nutrients are nutrients required by the body in lesser amounts, but are still essential for carrying out bodily functions. Micro-nutrients include all the essential minerals and vitamins. There are sixteen essential minerals and thirteen vitamins.

Pineapple is considered as one of the important tropical fruits which are extremely demanded in the international market. This is due to its various quality characteristics like sweeter taste, blemish-free flesh, a cylinder shape with golden yellow pulp, a very pleasant aroma when ripe, low acidity, and a longer shelf life compared to other varieties (Banful et al., 2011; Malezieux et al., 2003). Pineapple can grow well in low as well as high fertile soil but the best production is obtained with high fertile soils. Souza et al. (2007) found that a fruit’s weight is directly correlated with the plant vigour at the time of f loral differentiation with a minimum D-leaf length. Therefore, it is proved by Souza et al. (2007) that nutrients play animportant role in pineapple cultivation to increase the growth and yield of the crop. It is also noted that the pineapple plants have a large nutrient uptake demand, especially for potassium, followed by nitrogen, calcium, magnesium, sulphur, and phosphorus.

The focus on pineapple production should not only aim for stable volumes but also sustainable growth while maintaining quality standards amidst a growing population. The ‘Green Revolution’ with high inputs has plateaued, emphasizing the need for a natural balance to sustain life and property. Effective plant nutrient management is crucial for environmental, economic, and social reasons. Pineapple’s nutrient requirements, high in nitrogen (N), potassium (K), and iron (Fe), with lower needs for phosphorus (P) and calcium (Ca), make soil organic matter desirable. Repeated cultivation exhausts soil nutrient reserves, leading to decreased yields. Heavy synthetic fertilizer use may cause soil impaction and acidification. Combining organic manure with chemical fertilizers is recommended for profitable and sustainable crop production while preserving soil fertility. However, excessive nitrogen application poses health risks. As farmers transition to organic farming, the negative impact of inorganic fertilizers on pineapple size, yield, and quality is evident.

Abstract

Nutrition and genetics both have very crucial role in human health and in development of chronic diseases such as cancer, osteoporosis, diabetes and cardiovascular diseases. Difference between individuals in response to dietary intervention is a well-known phenomenon in nutrition research (Ordovas, 2008).The effect of dietary changes on phenotypes such as blood cholesterol, body weight and blood pressure can differ significantly between individuals (Ordovas et al., 2007). Various bioprocess i.e. ingestion, absorption, digestion, transport, metabolism and excretion of nutrients and food bioactive components in human body is carried out through proteins such as enzymes, receptors, transporters, ion channels and hormones. Genetic variation leads to altered production and affect functional properties of these proteins. Furthermore nutritional efficacy is also different among different individuals which might be affected by nutritional status. Thus diet and gene expression are interrelated and have a mutual effect on physiology of human body.

Introduction

Nutrition is the study of how food and nutrients affect the body’s health and well-being. It encompasses all aspects of food, from the food production, processing, consumption and digestion by the body. A balanced diet included all the essential nutrients such as carbohydrates, protein, fat, vitamins and minerals for maintaining good health. The recommended daily intake of nutrients varies depending on the age, gender and physical activity of a person. The nutritional need also varies depending on the lifestyle and medical condition of a person. The nutrition facts are based on recommended daily intakes for various nutrients, which vary based on factors such as age, sex, and physical activity. These facts are given on food packaging or label, providing important information on the serving size, calories, macronutrients and micronutrients, and other ingredients.

Nutrition labels are mainly intended to guide the consumer in food selection. Nutrition information provided on labels must be true and should not mislead consumers. Nutrition labelling regulations are provided by countries to help manufacturers. The Codex guidelines on Nutrition Labelling provide guidance to member countries to develop or update their national regulations and to encourage harmonization of national standards with international standards. According to it, no food should be described or presented in false, misleading or deceptive way. Nutrition labelling cannot solve nutrition problems, instead it is one of the elements of nutrition policy.

11.1. Nutrition Facts

Nutrition Facts means the nutritional information required for most of the packaged food in many countries giving the energy value and nutrients contained in the food. Nutrition facts labels are required by regulation similar to other types of food labels. It provides detailed information on the nutrient content of the food such as the amount of fat, sugar, sodium and dietary fiber.

    1.    Nutrients : Chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases.
    2.    Carbohydrate, fat, and protein are sometimes called macronutrients because the body requires them in relatively large amounts (many grams daily). In contrast, vitamins and minerals are micronutrients, required only in small amounts (milligrams or micrograms daily).
    3.    The international unit for measuring food energy is the joule, a measure of work energy. To convert kcalories to kilojoules, multiply by 4.2; to convert kilojoules to kcalories, multiply by 0.24.
    4.    Essential nutrients : Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings. Energy-yielding nutrients: the nutrients that break down to yield energy the body can use:

Abstract

Due to rapidly increasing knowledge on nutrition and medicine, concepts about food and health has dramatically changed and resulted in consumption of nutraceuticals and natural plant foods.Use of nutritional therapy and phytotherapy have become progressively popular to improve health, and to prevent and treat diseases. Plants have long history of their uses as ingredients of human nutrition and folk medicine,because of availability of huge array of high-value components and multiple-activity bio-actives. “Licorice” means “sweet root” in Greek is a plant of ancient origin, indigenous to Southern Europe and Asia Minor. Most of the supply comes from former USSR, Spain, Turkey, Syria, Iraq and Afghanistan, with total production between 40,000 and 50,000 tonnes per annum. The chemical constituents of the roots include several bioactive compounds, such as glycyrrhizin (~16%), different sugars (up to 18%) ,flavonoids, saponoids,sterols, starches, amino acids, gums and essential oils. A large number of clinical and experimental studies reported its useful biological properties such as antioxidant, immunomodulatory, cardioprotective, anti-inflammatory, anti-viral and anticancer effects. It is useful in anaemia, gout, asthama,ulcers, sore throat, tonsillitis, diabetes, tuberculosis, flatulence, diarrhea, sexual debility, epilepsy, hyperdypsia, fever, coughs, skin diseases, eye diseases, swellings,constipation, rheumatism, acidity, leucorrhoea, bleeding, jaundice, hiccough, hoarseness, bronchitis.Recently, it is reported to have neurological properties such as antidepressant, anxiolytic, and anticonvulsant effects. The most abundant minerals present are calcium, sodium, phosphorus, potassium and iron. Licorice extracts and its principle component, glycyrrhizin, have extensive use in foods,as a natural sweetener and flavoring agent in beverage, confectionery, tobacco and pharmaceutical industry. It is in great demand globally as medicinal and nutritional supplement due to it's wide range of properties, which also indicates that in future the plant could serve as a “lead” for the development of novel agents having good efficacy in various disorders.

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.

We get energy from food. We need energy for all the activities which we get by eating. The body structures as muscles, organs and bones are composed of the nutrients contained in food which are absorbed by the body.

Nutritional requirement of the major nutrients

Nutrients are the substances which are found in food and drive biological activity. They are essential for the human body. These are categorized into proteins, fats, carbohydrates (sugars, dietary fiber), vitamins and minerals (Sugishima, 2019). They perform the vital functions like building all parts of the body as muscle, bone, teeth and blood. Out of the 20 different kinds of amino acids that make up proteins nine are not synthesized in the body and are therefore called essential amino acids. These essential amino acids have to be supplemented through food. High-protein, low-carbohydrate diets have been found to be effective.Protein is an important component of every cell in the body. Large part of hair and nails are made up of proteins. The human body uses protein to build and repair the tissues, helps in making enzymes hormones and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin and blood.

Introduction

Agriculture is the measure livelihood of tribals in India. Indigenous Tuber crops, like Elephant foot yam (Amorphophallus) and Dioscorea play a valuable role to uplift the socio and economic status of people of tribal areas (tribal farmers) in terms of nutritional security and livelihood. In every year rural India subjected to wide spread of poverty, malnutrition, infant mortality rate etc. Ecological degradation, climate change, erratic rainfall and drought are the principal causes of food insecurity in these tribal areas resulting migration, periodic starvation and deaths. Therefore under erratic climate, tuber crops like Amorphophallus and Dioscorea, played a crucial role as life support crops to combat hidden hunger. Tuber crops are the traditional crops cultivated in order to meet the food requirements and give economical sustainability to the people. After cereals and legumes, tuber crops constitute a major staple or subsidiary food for all. Amorphophallus paeoniifolious and Dioscorea alata, important tropical tuber crops are excellent dietary staple for low-income consumers in tribal areas of Odisha state, better opting tuber crops cultivation rather than forest produces.

Nutritional and food security is the problem of the day globally due to increase in population by many folds. It is therefore one of the important challenges of public and private sector to provide nutrient rich food with appropriate security for development of human kingdom. Advances in food production have largely kept pace with demand. More than 830 billion people are still hungry and more than 2 billion people are lack of sufficient nutrients. Paradoxically, more than 2 billion people are overweight or obese. Malnutrition means bad nutrition not only under nutrition. For some time the food debate centered on the food security drawing on wildly accepted thinking from 1966 i.e. world food summit which defined food security as a state or condition “when all people at all times are physical, economic and social access to sufficient, safe and nutritious food to meet the dietary needs and food preference for active and healthy life”. Thus nutrients are necessary component to food security.