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| Faculty
of Agriculture |
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| DEPARTMENT
OF AGRICULTURAL BIOCHEMISTRY |
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| Head
of the Department |
Dr.
P. S. Kendurkar |
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| ††††††† Crop
quality improvement programme
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| 1. |
. Identification
of Genotypes Superior in Quality
Traits |
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| Wheat |
High
protein |
K-853,
SQN 99-75, LSN 98-24 LSL 98-64, SQN
99-88 (14-16%)
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| Barley |
Suitability
for malting
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K-203-92,
K-25012-19, K-146-56, K-144-56
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| Sorghum |
High
protein High lysineScented Hard endosperm
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LS03-07(14.34%),CSH
16(13.42)LS03-01 (1.9mg/100g Protein)MASC-1/02CSH
17, CSV 13, Mau T-1, Versha |
Desi
Chickpea
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High
protein |
K1100,
KMS 4-83-1, KMS 4-82-2, 78526-02 (23-24%) |
Kabuli
chickpea
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High
ProteinHigh methionine |
K4,
K-1922 (24%)ICCC 25 (1.5 g/100g protein) |
| Pea |
High
protein |
P
76-4, KPMR 389, KPS 15 (25-27%) |
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High
methionine |
KPMR
315, Type76, Kiran (>1.4 g/100g protein) |
| Pigeon
pea |
High
Protein (Dhal) |
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| Mung |
High
proteinHigh methionine |
K-1284,
K1460, (23-24%)PDM 54 (1.8g/100g protein) |
| Toria |
High
oilLow erusic acidLow glucosinolate |
ORT(M),
5-2, MCT 96, BAUST 4, BAUST 1(43-44%)21-2,
21-3, 21-9, ( 3 to 10%)22 SPS |
| Rai
mustard |
High
oil |
PSR
29, RK 9807, AD 2041, SEJ 2, JGM 97-82
(43-46%) |
| Sesame |
High
oil |
JT
58, TC 25 (56%) |
| Linseed |
High
oil |
LMH
90-7, NL 115, SLS 24, LCK 9313, LCK
9708, LCK 9801, 12 X 45 (45-46%) |
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Low
linolenic acid |
LCK
9319 (32%) |
†††††††
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High
linolenic acid |
EC
9828, EC 9825, EC 12748 (60-68%) |
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| 2. Development
of crop varieties with Improved Quality
traits. |
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| Crop |
Trait |
Varieties |
| Wheat |
High
protein |
Gangotri
, Deva, Halna, Ujiyar (13-14% protein) |
| Linseed |
High
oil |
Sheela
(41% oil, yield 1.3-1.4 q/ha) Shekhar
(43% oil, yield-1.5-1.6 q/ha) Rashmi
(41% oil) (fibre-7q/ha, yield 1.0q/ha) |
| Rai
mustard (B. juncea) |
High
oil |
Varuna,
Rohini, Vaibhav, Verdan, Urvashi, Basanti,
Kanti, Maya ( oil content 40-43%). |
| Toria (B.compestris) |
High
oil |
Type-9,
Bhawani (44- 45% oil) Type-151 (45-
47% oil) |
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Sunflower
oil, though considered good for health,
has poor shelf life owing to high linoleic
acid content (30-40%). Use of TBHQ (an
approved food additive) @ 0.1% was found
to prevent oxidative spoilage of oil that
could be satisfactorily stored for 18 months.
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Utilization
of protein rich linseed cake as food supplement
is hampered due to the presence of linamarin,
a toxic cyanogenic glycoside. A simple
technique that involves incubation of linseed
meal at 50% moisture regime for 30 minutes
at room temperature, removes 80% of cyanogens.
Detoxicated linseed meal containing 38-40%
protein can be blended with cereal flours to increase protein content.
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Green
Bathua (Chenopodium album L.) foliage,
a popular green vegetable, has been found
to contain alarmingly high oxalates (14-18%).
A simple steep- blanching technique for
reduction of nutritionally harmful oxalates
(76%) and phenolics (59%) has been developed.
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Fractionation
of green Bathua foliage also removed 71%
oxalates and 81% phenolics. Carefully prepared
Bathua LPC, containing high protein (61%)
and lower amount of oxalates (4%) and phenolics
(0.9%), is more nutritious than unprocessed
Bathua.
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Certain
vegetable crops also give an abundance
of by product foliage besides main product,
which has been utilized for extraction
of protein for food /feed use. Potato,
carrot and cauliflower crops yield 40,
22 and 13 q byproduct foliage/ha, fractionation
of which produced 835, 265 and 190 kg LPC/ha,
containing 38, 33 & 55% protein, respectively. Protein carotene-xanthophylls rich LPC has been successfully
used to replace GNC in poultry ration.
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