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AGRICULTURE & FOOD:
e-newsletter
A MONTHLY ONL INE
MAGAZINE IN AGRICULTURE ,
FOOD SC IENCE AND ALL IED
SECT IONS
WWW.AGRIFOODMAGAZINE.CO.IN
ISSN : 2581-8317
VOLUME 1 : ISSUE 1JANUARY 2019
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1 – Issue 1 Article no. 11001
1
VERTICAL GARDENS - AN URBAN PERSPECTIVE HORTICULTURE Pradipta Dutta
1, Chandan Karak
1 and Arghya Mani
2
1- Dept. of Vegetable Science, BCKV, Mohanpur, Nadia, India
2- Department of Post harvest technology, BCKV, Mohanpur, Nadia, India
Corresponding Email: [email protected]
INTRODUCTION:
India is a nation with a severe problem of
population explosion. With increasing
population and urbanization, the area under
forest have decreased tremendously in the last
decades. Deforestation has several long term and
short term consequences. Our ecosystem is on
the verge of destruction mainly because of
disrupting anthropogenic activities. Phenomenon
such as global warming, climate change, melting
of ice caps, glacial breakdown is very common,
To compensate these losses due to deforestation,
it is needed to be ensured that atleast the O2:CO2
ratio is maintained.
In India, it could be expected that by the
end of 2050, more than 60 percent population
will live in urban area. Rapid urbanization along
with its population pressure on food, fiber and
fuel is a major concern to livelihood security as
well as environmental security.
Owing to the challenges, different
strategies, policies on urban and peri-urban
horticulture have been initiated and sprouted
throughout the world by vertical greening
system. Vertical Gardens are special kind of
urban gardens where suitable plants species are
accommodated in a vertical manner to small
spaces, particularly for decorating the walls and
roofs in various styles. The main concept of
vertical gardening is space management. The
approaches may include development and
maintenance of greenery within & around
someone’s house, around area & township. For
the domestic requirement of water in urban
horticulture & human needs, sufficient water
bodies must be created and properly maintained.
Conservation of soil and soil health beside
maintenance and augmentation of vegetation.
History of vertical garden - The Green walls
concept was proposed for the 1st time in
Babylon about 2500 -2600years ago by King
Nebuchadnezzar II. He was the one towho built
the Hanging Gardens of Babylon is the ancestor
of modern green. Between 3rd
BC and 17th AD
Romans trained grape on garden trellis and on
villa walls. (Timur, B. O. and Karaca, E., 2013)
Types of vertical greening system
Living walls: A typical living walls consist of
an integrated fabric system which are the pre
vegetated panels. These panels are composed of
plastic. Plastics include synthetic fabrics,
expanded polystyrene, metal, clay, and concrete.
The construction of living walls or vertical
garden is advocated to be done both in interior
and also in the exterior of buildings. Any kind of
area can be used at its maximum capacity by this
technology (Dumitras et al., 2010).
Green Walls: Green walls have potential to
absorb polluted air which is being released due
to anthropogenic activities. Green walls are
known to lower both indoor and outdoor
temperature, providing a quality indoor air as
well as a more beautiful space. They hold rain
water and slow it down. This system also
provides food and shelter to wildlife. Green
skins (living architectures) are therefore a new
approach for a sustainable and dynamic urban
biophilia. Vertical garden or living wall can also
ISSN: 2581-8317
AGRICULTURE & FOOD: e-Newsletter
be built using the ecological design principles of
built wetlands (Revell, G. and Anda, M., 2014).
Green facades: Green facades allow additional
surfaces with vegetation and contribute to the
enhancement of the thermal performance of any
buildings or multistoried constructions. In this
particular system, a simple array of climbing
plants at the base of the façade occur (Perini, K.
and Ottele, M., 2014). Three green facade
systems are used for vertical garden; these are
modular grid system, trellis panel and wire/rope
net system.
Vegetated mat walls– This technique innovated
by Patrick Blanc. These walls are prepared by
using a dual layer of synthetic fabric. The fabric
walls are well reinforced by a frame and
supported by a waterproof membrane. The
building wall is needed to be moisture guarded
because of high moisture content of the
irrigation system of the wall.
Landscape walls –Landscape walls are usually
sloped in nature unlike vertical gardening. The
primary function of landscape walls are noise
reduction and slope stabilization. They usually
are constructed from some form of stacking
material. These staking materials are made of
plastic or concrete with room for growing media
and plants (Green Roof Organization 2008).
Plants suitable for vertical gardens (Vegetable plants) Climbing plants - Cucumber, squash, tomato, green beans, peas and lima Beans.
Non climbing plants - Peppers, Lettuce, Radishes, Onions, Potato, Parsley, Eggplant.
Outdoor plants (Flower plants): Syngoniums, Philodendron, Peperomia, Epipremnum,
Begonia, Anthuriums, Nephrolepis, Chlorophytum, Lantana, Pilea, Rheodiscolor, Cuphea,
Fittonia, Schefflera, Spathiphylum,
Indoor Green walls: Syngoniums, Peperomia, Spathiphylum, Epipremnum, Philodendron,
Begonia, Anthuriums, , Pilea, Rheodiscolor, Fittonia, Chlorophytum, Schefflera, Ficus spp.
Exterior Green walls: Asparagus spp., Alternenthera, Mentha spp, Pilea microphylla, Sedums,
Jade plant, Dusty miller, Portulaca, Cuphea, Baby’s tear, Ophiophogon, Callisarepens, Dianella
tasmanica.
3. Benefits of vertical gardening
A. Add aesthetic, beautification and visual
value–
According to Perpeet, M. (1994), the visual and
other sensory elements influence perception of
landscape. The ecological factors should be
considered in dealing with different types of
landscaping situations. Yazgan, M.E. and
Khabbaz, P. A., 2013 reported that, vertical
gardening is established with recreational,
aesthetic and ecological goal.
B. Decrease noise pollution –Plants grown in
vertical gardens are very useful to absorb extra
noise which are produce in different urban cities.
Vertical garden improves energy saving,
reduction of pollution, noise and CO2 release and
oxygenation (Urrestarazu, M. and Bures, S.
2009).
C. Reduce CO2 levels and increases oxygen
and improved air quality through
photosynthesis- Air quality in urban cities cause
bad effects of people’s health and performance
directly. But green wall increases the
biodiversity and ecological value, mitigation of
urban heat island effect, outdoor and indoor
comfort, insulating properties, improvement of
air quality and of the social and psychological
well - being of city dwellers (Zia, A., Zia, K. and
Larki, A N, 2013).
D. Prevent from harmful pollutant–Xiong T.
et. al., 2014, proposed that, plants in garden not
AGRICULTURE & FOOD: e-Newsletter
3
only add oxygen and remove carbon dioxide,
when plants are kept in airborne particles, they
can accumulate metals in their edible portions
through root or foliar transfer. Lettuce, radish,
and parsley were used to recycle atmospheric
pollutants like Pb and Cd.
Holds rain water, providing extra income -
Green spaces reduce rainwater runoff providing
more percolation into aquifers and also reducing
potential flooding in cities. Moustier, P. 1994
studied that, Vertical and market gardening is an
important and traditional form of income,
requiring little capital but lots of labour.
Improved Energy Efficiency: Vertical
gardening enhance the sustainability of the
urban environment by providing energy
efficiency and insulation to buildings and
increasing biodiversity (Bures, S. 2013).
REFERENCES
[1]. Bures, S. 2013. A view beyond traditional growing media uses. Acta-Horticulturae. (1013): 109-116
[2]. Dumitras, A.; Damian, A.; Mazare, G.; Singureanu, V.; Oroian, I.; Zaharia, D. and Pop, P., 2010. Living
walls as transitional element in urban growth. Acta-Horticulturae. (881): 729-732
[3]. Green Roof Organization, 2008. Introduction to Green Walls Technology,Benefits& Design.
[4]. Moustier, P. 1994. The economy of agronomic research and development. The situation of fresh vegetables
in Africa. Fruits-Paris.49(4): 315-322
[5]. Perini, K.; Ottele, M.; Haas, E. M. and Raiteri, R. 2011. Greening the building envelope, facade greening
and living wall systems. Open Journal of Ecology. 1(1): 1-8
[6]. Perpeet, M. 1994. Landscape experience as a problem of landscape planning and design.
ZeitschrifturKulturtechnik und Landentwicklung. 35(3): 189-199
[7]. Revell, G. and Anda, M., 2014. Sustainable urban biophilia: the case of Greenskins for urban density.
Sustainability. 6(8): 5423-5438
[8]. Timur, B. O. and Karaca, E. (2013). Advances in Landscape Architecture, (10.5772/51738): 587 – 616.
[9]. Urrestarazu M and Bures S. 2009. Application of soilless culture in architecture. HorticulturaInternacional.
16(70): 10-15
[10]. XiongTianTian, Leveque, T, Muhammad Shahid, Foucault, Y, Mombo, S and Dumat, C. 2014.
Lead and cadmium phytoavailability and human bioaccessibility for vegetables exposed to soil or
atmospheric pollution by process ultrafine particles. Journal of Environmental Quality.43(5): 1593-1600
[11]. Yazgan, M.E.andKhabbaz, P. A. 2013. Green cities. Journal of Tekirdag Agricultural Faculty.
10(1): 99-104
[12]. Zia, A, Zia, K. and Larki, A. N. 2013. A comparative study on green wall systems. Middle-East-
Journal of Scientific Research. 16(5): 706-720
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1 – Issue 1 Article no. 11002
4
Integrated Pest Management: a solution for doubling farmers' income 1Arghya Mani and
2Sujayasree O.J
1 - Ph.D. Research Scholar, Department of Post Harvest Technology, BCKV, Mohanpur, Nadia,
India
2 - Ph.D. Research Scholar, Division of Postharvest Technology, ICAR-Indian Agricultural
Research Institute, New Delhi
Integrated Pest Management is an
environmentally sustainable, economically
feasible and socially acceptable multidimensional
approach of pest management by using biological,
cultural, mechanical, physical and chemical
methods. Integrated pest management does not
suggest a 100% organic practice but suggest
adopting a smart approach towards pest
management. Principles of IPM renders the use of
agro chemicals to manage the pest population
when it is needed the most and all other methods
of pest management have not shown sufficient
efficacy. Integrated Pest management does not
solely suggest the application of pest management
techniques but actually suggests the proper
assessment of the environmental conditions and
details study of agroecosystem analysis. This
analysis of the crop ecology along with the
prevailing soil conditions, climate and crop
density ensures a perfect understanding of the
probability of pest infestation and the host
susceptibility. Application of a particular
management practice is supposed to be of higher
efficacy if it is applied at the perfect stage when
the vector is highly susceptible. Hence IPM,
collaborates all the important measures that can
ensure a better management of a particular crop
pest and help in reduction of crop loss due to pest
infestation. Following are the main highlights
which may be considered as the main factors
responsible for doubling of farmers’ Income:
[1]. IPM ensures a better management
of crop pest than a single management
technique
In conventional method of pest management,
usually a single method of pest management is
adopted. Whereas, IPM involves the integration of
different pest management techniques that can
effectively manage the pest in a better possible
way as compared to that of the conventional
methods. In managing a particular pest which may
be sporadic in nature is hard to be managed by a
single possible way. In this regard, the pest is
better managed when a multidimensional approach
is adopted. If one way of pest management fails,
the 2nd
option could be very much effective.
[2]. Use of chemical mode of
management is considered to be the last option
Integrated Pest Management is never
considered to be a 100% organic practice. Unlike
biological control or any other method of pest
management, IPM is never advocated as a 100%
organic practice but the use of agro chemicals is
limited. In IPM principles, chemical mode of
management of any insect, pest or weed is
considered to be the penultimate option.
Chemicals are used only when all other mode of
pest management has failed.
ISSN: 2581-8317
AGRICULTURE & FOOD: e-Newsletter
5
In today’s date, agro-chemical
companies are extracting a huge profit by selling
their agro chemicals. These agro chemicals would
be very effective in managing the pest population
initially. In the first application only, the pest
population would significantly decrease but there
would be a huge resurgence of pest population
after that. In the 2nd
attempt, that particular dose
would not be enough to control that amount of
pest. Hence, according to the natural instinct a
farmer usually goes for a higher than optimum
dose. The use of a higher dose of agrochemical has
the following impacts:
a) The particular pest becomes resistant to
a particular formulation of chemical.
b) Cost of agro-chemical keeps on
increasing with increasing dosage / unit land.
c) The pest shows insurgence in
population and damages a higher percentage of
crops.
[3]. Management practices are not
undertaken until pest population crosses ETL
ETL (Economic Threshold Level) is defined as
the pest density at which control measures should
be applied to prevent an increasing pest population
from reaching EIL (Economic Injury Level). Pests
are also a part of the ecosystem and their total
eradication is biased morally and can disrupt the
entire ecosystem. But pest population is needed to
be managed if it is rendering too much loss to the
host crop. To ensure that the pest does not do a
measurable considerable loss to the host crop, it is
advocated to start the management of pest a stage
prior to that injury level. That level is ETL. The
duration between ETL and EIL is the duration in
which the effect of management is visible. As this
system ensures a concept of tolerance, hence it
saves a considerable cost of management.
[4]. Use of cheaper management inputs
before adopting chemical means
As chemical mode of management is the last
option, hence a considerably cheaper source of
management practice like that of biological pest
control, cultural methods, physical methods,
mechanical methods and host resistance can be
employed to ensure a reduced pest population.
This means a low cost of management and higher
income.
[5]. Environmentally safe
As IPM advocates a need based application of
chemicals, so it is comparatively a safe option of
environment. The soil health is maintained and the
pest does not become tolerant to the applied
chemical. This in turn improves the yield in
coming years.
[6]. Conserves and harbor growth of
natural enemies
As IPM does not promote indiscriminate
application of deadly pesticides, so this does not
kill the beneficial microbes and insects that
predates on deadly crop pests. As natural enemies
are not affected, hence they naturally controls the
pest population. This reduces the necessity for pest
management.
[7]. Utilizes natural resistance of host
IPM involves use of resistant variety. This is
one time investment for the farmers. The farmers
only need to buy resistant seed for a disease
prevailing in a particular area. This saves a huge
cost of management as well.
CONCLUSION: As we all know that total
income is equal to total expenditure subtracted
from selling price. Total expenditure includes
expenditure from purchasing of seeds to crop
management, pest management and harvesting. By
adopting integrated pest management, cost for
managing pest is reduced that is why the total
income is also increased.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1 – Issue 1 Article no. 11003
6
Nutraceutical potential of Tree bean (Parkia roxburghii) Subhrajyoti Chatterjee
1, Debmala Mukherjee
1, Arghya Mani
2 and Partha Choudhuri
1
1Department of Vegetable Science, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur,
Nadia- 741252, West Bengal 2Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi
Viswavidyalaya, Mohanpur, Nadia- 741252, West Bengal
Numerous legume species exists in nature.
However, less than twenty species are
extensively used as food sources and many
more retain to be exploited. Among the
numerous less familiar foods used by the
local communities in north-eastern India is
tree legume, commonly known as Tree
bean (Parkia roxburghii) or ‘Youngchak’
and various vernacular names by the local
communities in the region. Of the several
plant grown, Parkia roxburghii G. Don
(Syn: Parkia timoriana (DC.) Merr.;
Parkia javanica, (Lam.) Merr.; Inga
timoriana DC.) is considered
nutritious. Various parts of the plant right
from the inflorescence and tender pods to
the matured seed are edible. The flowers
are taken in the form of salads whereas
pods are used in the preparation of salads,
curries, chutnies or in frying items. The
pods and seeds of the plant are considered
a much valued vegetable in Manipur, some
North-Eastern States and other South-East
Asian countries [1].
The proximate composition and
mineral content of Parkia roxburghii
kernels and that of the pods at different
stages of maturity are given in Table 1.
Protein content of the pod ranged from
12.1% in tender to 18.8% in mature pods.
Like any other grain legumes, protein
content of the kernels (28.8%) was much
higher than the pods. Though, protein
content of Parkia roxburghii kernel was
lower than soybean (43%) it was higher
than most other grain legume such as
Bengal gram (23%), cowpea (24%), green
gram (24%) and red gram (22%). Though
the fat content of Parkia roxburghii kernel
was lower than oilseed such as groundnut
(42%) it was higher than other grain
legumes such as Psophocarpus
tetragonolobus (18%) [2] or soybean
(20%). Maturity of the pods led to an
increase in protein and fat content
accompanied by a decrease in the ash as
well as carbohydrate content. Compared to
the other grain legumes [3] Parkia
roxburghii kernel, as well as the pod
samples showed good mineral contents. It
contains Ca (97.47), K (2400), Cu (2.3)
and Zn (2.77 mg/100 gm) at par with other
legumes (Table 1). As regard Fe and Mn,
P. roxburghii was found to be a good
source. Its protein fractionation revealed
that globulin and albumin are the major
fractions. Globulin to albumin ratio was
very less (1.6) thereby indicating higher
amounts of albumins (8.14%) to compare
with the globulins (13.05%). Higher
amounts of albumins indicate more protein
digestibility and higher content of sulphur
containing amino acids which means more
nutritive values as these are the limiting
amino acids in legumes [1].
Tree bean is considered as a
multipurpose tree species having a variety
of uses beside human food like it has
insecticidal, antibacterial, alleopathic
properties. It is also used as firewood and
paper pulp are also prepared from it [1].
Being a legume it also helps to enrich the
soil through nitrogen fixation. There are
also reports of using P. roxburghii extract
ISSN: 2581-8317
7
for various medicinal purposes by the
tribal communities’ of the region. The
seeds as well as the tender pods are known
to cure stomach disorders and regulate
liver functions. The fruits are used in
bleeding piles. Pods pounded in water are
used in washing the head and the face.
Bark and leaves are used in making lotions
for skin disease and ulcers, decoction of
the leaves to the rheumatic affected parts is
beneficial. There are also reports on the
presence of secondary plant products in
tree bean like saponin, flavonoids and
tannins etc which are known to exhibit
antioxidant and anticancer properties The
presence of anthocyanin, leucoanthocyanin
suggest for its nutraceutical features [1].
Table 1: Proximate composition and inorganic constituents of Parkia roxburghii at
different stages of maturity.
The tree bean also find wide adaptability in different soils and in varies climatic conditions in
addition to its nutritious pods and prolong availability for use. Cultivation of this plant will
not compete for the available land with other legumes and if properly exploited may be a
supplementary source of vegetable proteins and exploration of their antioxidant potential
would provide new paradigms of this wonder crop through scientific researches and studies
on the functions attributes of tree bean.
References:
1) Dubey RK, Pandey S, Devi J, Singh V, Singh PM, Gautam K and Singh B.
Nutritional and antioxidant potential of underutilized vegetables. Souvenir on
‘National Conference on food and nutritional security through vegetable crops in
relation to climate change’ (December 9 to 11, 2017), at IIVR, Varanasi. pp. 150-151.
2) Udayasekhara RP and Belavady B. Chemical composition and biological evaluation
of Goa Beans (Psophocarpus tetragonolobus) and their tubers. Journal of Plant Foods
3, 169-174.
3) Gopalan C, Ramasastri BV and Balasubramanian SC. Nutritive value of Indian foods.
Revised and updated by Narasinga Rao BS, Deosthale YG and Pant KC. 1989.
National Institute of Nutrition, ICMR, Hyderabad, India.
Tender pod Immature
pod
Mature
pod
Mature
kernel
Moisture(%)
Protein (%)
Fat (%)
Ash (%)
Carbohydrate and fibre (%)
Energy(kcal)
Phosphorous (mg/100g)
Magnesium (mg/100g)
Calcium (mg/100g)
Iron (mg/100g)
Manganese (mg/100g)
Zinc (mg/100g)
Copper (mg/100g)
Chromium (µg/100g)
8.4
12.1
1.0
7.4
71.1
342
320
520
176
88
2.8
3.1
0.6
74.0
7.1
15.6
7.8
6.9
62.6
383
315
505
181
8.4
2.1
3.4
0.5
73.0
6.7
18.8
15.5
6.1
52.9
426
298
480
172
9.1
2.4
3.3
0.6
71.0
10.0
28.8
33.5
5.7
22.0
505
270
420
180
13.3
2.9
5.6
0.7
79.0
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1 – issue 1 Article no. 11004
8
Grafting-An alternative tool for combating biotic and abiotic stresses in
Brinjal (Solanum melongena L.) Satish Kumar Subba
Department of Vegetable Science, Faculty of Horticulture,
Bidhan Chandra Krishi Viswavidyalaya, Mohanur, Nadia, West Bengal, Pin: 741252
Brinjal or eggplant (Solanum melongena L.)
is one of the important, popular and
principle vegetables in tropical countries as
well as among people of all social strata and
is commonly recognized as the vegetable of
masses. It has been ranked amongst top-ten
vegetables due to its great potential in terms
of different medicinal uses, high nutritional
value and presence of different
phytochemicals and antioxidant such as fruit
phenols, glycoalkaloid and flavonoid etc.
The production of brinjal in India came
down from 13557.8’000 MT (NHB 2013-
14) to 12323,000 MT (NHB third estimated
data 2016-17), the possible reasons behind
this reduction maybe due to more impact of
biotic and abiotic stress. The yield of brinjal
is very low due to numerous pests and
diseases in particular to verticillium wilt,
bacterial wilt, brinjal fruit and shoot borer
and nematodes. It is reported that
Leucinoides orbonalis and Psedomonas
solancearum causes up to 100 percent and
70-80 percent crop loss, respectively. In the
eastern part of India, particularly in West
Bengal, Bacterial wilt (Pseudomonas
solanacearum) has become a major problem
for cultivation of brinjal.
Vegetable grafting has been safely
adapted for the production of organic as well
as environmentally friendly produce and
minimizes uptake of undesirable
agrochemical residues. In addition to widely
recognized advantages of disease tolerance
and high crop yields, grafting technology is
also highly effective in ameliorating crop
losses caused by adverse environmental
conditions such as low soil temperature and
high salinity, especially under protected
cultivations where successive cropping or
continuous farming is routinely practiced.
Bogoescu et al., (2014) reported that
grafting process led to significant reduction
in the incidence of attack produced by
soilborne disease (Fusarium oxysporum f.
sp. melongenae, Verticillium dahlia) and
nematodes (Meloidogine incognita).
Many researchers found interaction
between rootstock and scion which led to
vigorous root system and higher absorption
of water and minerals resulting in improving
fruit yield and quality (Lee, 1994; Oda,
1995; Besri, 2002; Leoni et al., 1990) from
lower plant population (Core, 2005; Yetisir
and Sari, 2003). Also grafting on suitable
rootstock improves the resistance to salt
stress (Romero et al., 1997), resistance to
low root temperature (Bulder et al., 1991)
and heat stress (Rivero et al., 2003),
synthesis of endogenous hormones and
production of aerial parts (Zijlstra et al.,
1994) and also involved in the utilization
and metabolism of macronutrients (Ruiz et
al., 1996; Ruiz and Romero, 1999). Grafted
ISSN: 2581-8317
AGRICULTURE & FOOD: e-Newsletter
9
plants showed resistance for biotic stress and
consistent yield in many vegetable crops.
Grafting of cultivated brinjal varieties on
related wild species as rootstocks, which are
resistant to pests and diseases is one of the
handy methods. Grafting will be a profitable
alternative for the production of healthy,
toxic free brinjal to the consumers and is
well proven. Grafted materials with resistant
rootstocks in brinjal will go a big way to
combat these biotic stresses concomitant
with improved productivity.
Constant and continuous use of
fungicides and nematicides to control the
above menace pose ecological threats
warranting safe disease management
practices. Breeding for resistance to these
biotic stresses, a viable option has not
yielded so far in any varieties besides
resistance is not reported to be available in
any of the available varieties of brinjal.
Therefore selection of a genotype would
pave way with high yield and resistant
nature minimizes the yield loss on one hand
and increases the availability of the produce
to the market which is fairly free from
pesticide residue on the other hand to some
extent. But the yield loss may not be
reduced to a desirable level. Active research
has to be focused to develop efficient root
stocks and the quality of grafted transplants
in order to maximize yield and quality.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1 – Issue 1 Article no. 11005
10
ROLE OF FOOD PROCESSING TO SUSTAIN LIFE
FASLUDEEN.N.S
Aligarh Muslim University,Aligarh
Agriculture has the potential to be an important
part of the solution through mitigation
(reducing and/or removing a significant amount
of global emissions). Hence, a sustainable food
system is climate-smart and simultaneously
increases agricultural productivity, enhances
climate resilience, and reduces GHGs for
agriculture and related land use change. A food
system's sustainability is influenced by natural
and human factors. These factors interact with
each other within a food system. For example,
the availability of water and land for food
production is influenced by human actions,
while human choices are influenced by
environmental conditions.
The political, economic, religious
structure was based solely on food production
and distribution. The development of irrigation
and food surplus storage lead to political
centralization. Food became a medium of
payment and taxation. Feasts became a means
to demonstrate status and garner influence.
Throughout the ancient history before the
invention of money, food was wealth and
control of food was power.
Food is the most essential requirement
for sustenance of human life. Even if a human
being does not have shelter over their head or
clothes over their body, they would still survive
if they get wholesome nutrition. That is why
all-over human history, we have been
motivated to search and seek food. Throughout
history food has acted as a catalyst for societal
transformation, societal organization,
competition, development, conflict and
expansion.
From the earliest cavemen who
survived on hunting to the more advanced
civilizations which used agriculture, food
transformed human life by giving it structure. It
paved way to the path of the modern
civilization we know. We moved from caves to
fertile lands near water. While adopting staple
crops humans increased their chances of
survival several fold. These genetic engineers
laid down the tools which would shape the
emergence of civilization as we know it. It
resulted in families and social structure which
emerged into the complex societies.
Food is important for life. To be healthy
and active, we should certainly have enough
food. But the foods we eat should also be safe
and rich in all the nutrients our body needs. We
should choose from a wide variety of foods and
we should eat them regularly, throughout the
day, every day of the year. Do not forget that
we should also enjoy the food that we eat; it
should look, smell and taste good. Without
good nutrition, children and young people
cannot develop their potential to the full, and
adults will have difficulty in doing their best.
The human body is just like a machine. Like an
engine burning up fuel, in order to generate the
required energy, the human body uses the
consumed food in order to generate the driving
forces to keep the heart beating, the lungs
breathing and the limbs functioning. Good food
is a basic need of human body. It is of prime
importance in the attainment of normal growth
and development. The role of nutrition food
cannot be neglected in the promotion of health
and prevention of disease. Thus it sustains life.
Food Processing sector comprise of
fruits and vegetables, dairy, edible oils, meat
and poultry, non-alcoholic beverages, grain-
based products, marine products, sugar and
sugar-based products, alcoholic beverages,
pulses, aerated beverages, malted beverages,
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11
spices, and salt. Out of these segments, dairy
(16%), grain-based Products (34%), bakery-
based products (20%), and fish and meat
products (14%) contribute to a major portion of
industry revenues, apart from the manufacture
of beverages. Technological innovations in
food preservation were dependent on advances
in the sciences, especially chemistry and 97
microbiology. How these sciences and
technologies are applied within each society
depends on the economic, biological, cultural,
and political contexts for each society. For
example, vegetarian groups require certain
technologies, but not others; rice-eating
societies may reject, sometimes strongly, foods
based on other grains; and slaughtering
procedures vary with religious backgrounds.
Advances in agriculture and food
science and technology have led to reduction in
nutrient deficiency-related diseases; a generally
safe food supply with consistent high quality
available independent of seasons; food choices
that do not require preparation time; a wide
range of delicious foods; reduced food waste;
lower household food costs than ever before;
convenience foods requiring much less
preparation time than before, a benefit for
working families; and efficient global food
distribution that can be exploited in times of
natural and man-made disasters.
Thermal processing generally involves
heating of food for a predetermined time at a
pre-selected temperature to eliminate the
pathogenic microorganisms that endanger the
public health as well as those microorganisms
and enzymes that deteriorate the food during
storage. But due to very high temperature, the
nutritional factors of food such as vitamins,
minerals, proteins, fats etc which are highly
sensitive to high temperature, deteriorates
during processing which leads to reduction of
nutritional quality and generation of off
flavour, off colour and other sensory properties
of food products. Therefore, in order to
improve food quality and sensory properties,
novel non-thermal food processing
technologies are the need of food engineers,
food processors and product developers. The
need for enhanced food safety and quality,
without compromising the nutritional and
sensory characteristics of foods, has created an
increasing interest in low-temperature
innovative food processes. These emerging
technologies mainly rely on physical processes
that use ambient or moderately elevated
temperatures and short treatment times to
inactivate microorganisms.
Lack of employment and earning
opportunities, and the rapidly growing cities
and slums are the most threatening unsolved
problems of developing countries. Processing
of agricultural commodities could, under
certain conditions, counteract both rural exodus
and unemployment. However, transfer of
techniques from industrialized countries to
Third World countries hampers development
instead of being a tool for development.
Adapting processing methods to the
skills and knowledge of people in developing
countries, and adapting products to their
environment and their prevailing conditions, is
a prerequisite for rural industrialization and
thereby making life in rural areas possible and
attractive. Food processing is very important
for value addition. Vegetable and fruit growers
sometimes get a very low price because of
overproduction and glut in the market. Value
addition through processing can help to boost
the price of these products and help the
growers to get a high price. The new
technologies of food processing are expected to
give a better result than the traditional methods.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1 – Issue 1 Article no. 11006
12
3D Food Printing: To Meet Demand of Food Designs 1Karthik Nayaka V.S ,
2Sujayasree O.J,
3Sachin A.J
Ph.D Scholars, Division of Postharvest Technology
ICAR-Indian Agricultural Research Institute, New Delhi
INTRODUCTION The three-dimensional (3D)
printing is a form of additive manufacturing
technology where a three-dimensional object is
created by laying down successive layers of
material directly based on pre-designed file like
CAD, which are equipped with computers. This
3D printing has been widely applied in many
fields, such as machinery, biomedicine,
engineering and also recently in food industry
(Chia and Wu, 2015). This innovative
technology is bound by numerous advantages
such as, customized food designs, personalized
nutrition, simplifying supply chain, and
broadening of the available food material with
varied attractive colour, shape and size.
Various techniques for 3D food printing
basically includes extrusion, selective sintering,
binder jetting and inkjet printing (Liu et al.,
2017).
History The earliest 3D printing technologies
first became visible in the late 1980’s at which
time they were called Rapid Prototyping (RP)
technologies. This is because the processes
were originally conceived as a fast and more
cost-effective method for creating prototypes
for product development within industry. first
patent application for RP technology was filed
by a Dr. Kodama, in Japan, in May 1980.
Unfortunately for Dr. Kodama, the full patent
specification was subsequently not filed before
the one-year deadline after the application,
which is particularly disastrous considering that
he was a patent lawyer. when the first patent
was issued for stereolithography apparatus
(SLA) to Charles Hull in 1986.
Market Share of various domain in 3D printing
Application of 3D printing in different domain
ISSN: 2581-8317
13
Architecture & Automobile
Industrial design
Jewellery
Aerospace
Dental & Medical
Engineering & Construction
Food Industry
3D Food Printing:
3D food printing is also referred as additive manufacturing(AM) and solid free form
fabrication(SFF). This technology is characterized by a layer by layer material deposition mode
based directly from a pre-designed file.
3D food printer was firstly, introduced in food sector by researchers from cornell university
using an extrusion based printer (fab@home). After this good number of 3D printer were brought
to market they are.,
Why to Print foods
Customized food designs
Personalized Digitalized
Nutrition Broadening food availability
Simplifying food supply chain
Multi-disciplinary workflow in 3D Food Printing
14
Techniques
• Extrusion Based Printing
• Selective Laser Sintering (SLS)
• Binder Jetting
• Inkjet Printing
Extrusion Based Printing
Melted material or paste like slurry is extruded out continuously from a moving nozzle, and
welds to the preceding layers on cooling. This type of 3D food printing applied in chocolate
printing and soft-materials printing, such as dough, mashed potatoes, cheese and meat paste. Wide
variety of soft-materials printed - complex and delicate shapes are inherently limited. Additional
structural objects to support the product geometry – finally remove.
Critical properties for EBP:
• Moisture content
• Rheological properties
• Specific crosslinking mechanisms
• Thermal properties
Selective laser sintering (SLS) Technology that applies a power laser to
selectively fuse powder particles together
layer by layer finally into a 3D structure. This
Scan cross-section on the surface of each
layer and selectively fuses the powder. After
scanning each cross-section, the powder bed
is dropped and a new layer of powder is
covered on top. This process is repeated until
the desired structure is finished. Unfused
powder recovered for next printing. Allows
for the production of free standing complex
3D structures with high resolution. Available
material is limited to powder material, such
as sugar, fat or starch granule (low melting
point).Material properties (particle size,
flowability, bulk density and wettability) and
processing factors (laser types, laser power,
laser spot diameter, etc.). Are both critical to
the printing precision and accuracy of
fabricated parts (Shirazi et al., 2015).
Screw Air pressure Syringe
15
Binder jetting Powdered materials were deposited
layer by layer and the binder was selectively
ejected upon each material layer at certain
regions based on the data file. Binder fuses
the current cross-sections to previous and
afterwards fused cross-sections.
The un-fused powdered support the fused
parts at all times during the fabrication
process, allowing for the production of
intricate and complex structures. Fabricate
complex and delicate 3D structures, and have
the potential to produce colorful 3D edible
objects by varying binder
composition.Structural material is only
limited to powder stuff. Powdered material
and binder are critical to the successful
fabrication. A free-flowing powder with
suitable spreading and packing properties is
preferred in binder jetting. Binder must have
suitable concentration, viscosity, surface
tension, ink density, and suitable properties to
prevent spreading from nozzles.Post
processing such as Baking and Drying is
most important.
Inkjet printing Inkjet printing are designed to
dispenses a stream of droplets from a thermal
or piezoelectric head to certain regions for
the filling or image decoration on food
surfaces.
In a continuous jet printer, ink is ejected
continuously through a piezoelectric crystal
vibrating at a constant frequency. To get a
desired flowability of the ink, it is charged by
the addition of some conductive agents. Ink is
ejected out from heads under pressure exerted
by a valve. Generally, the printing rates of
drop-on-demand systems are slower than that
of continuous jet systems. Resolution and
precision of produced images are higher.
Generally, inkjet printing handles low
viscosity materials that do not possess
enough mechanical strength to hold 3D
structure.
Printing precision and accuracy depend on,
Compatibility
Viscosity
Rheological
Temperature
Printing rate
Binder film - shellac, polyglycerol oleates
and polysorbates eg: chocolate. Viscosity and
rheological properties of edible ink is also
critical to the printing precision and accuracy
(Godoi, Prakash & bhandari, 2016).
16
Advantages in specified food areas
Military food
• Meals on demand in the battlefield
• Individual Soldier can make food
based on their nutrition and energy
requriments
• Storable in raw form/ semi processed
form
Space food
• Nutritional stability without any
change in quality
• Acceptable meals with good flavour
and sensory attributes
• Sterile package used to pack foods
and are safe to consume
Elderly food
• Old age people who have problem in
chewing and swallowing difficulties
can use these technologies for
production of soft attractive foods.
Confectionery market
• 3D food makers are focusing on
sweets, especially chocolates - such as
Hershey and chocedge
Constraints
• Cost of production is more which
further increase the burden on
consumers to purchase
• Lack of industry standards which lack
strict rules to guide and support
consumer
• Material compatibility: different
printers are required to print different
stages of food.
• Process productivity is very low and
they consume more of electric power
CHALLENGES Color, flavor and texture of food are
critical to the experience of people, it is
necessary to fabricate a 3D edible structure
with these desired attributes. At present
reduction of precision and resolution of
printed objects, thus placing 3D food printing
in an unfavorable circumstance. Improving
production efficiency can reduce production
costs. When is come to safety ensuring the
machines, processes and finished products
meet FDA safety standards are required.
Another potential way to improve printing
productivity is to use multi-nozzle printers to
fabricate multiple objects simultaneously.
Complexity of control system is technical
challenge, thus it is necessary to carry out
considerable studies to achieve both accurate
printing and high process productivity.
CONCLUSION
3D food printing has several great
advantages, such as customized food designs,
personalized nutrition, simplifying supply
chain, and broadening of the available food
material. 3D printing has been recently
investigated in food sector. However, few
studies have focused on how to achieve an
accurate and precise printing where, material
properties, process parameters, and post-
processing treatments are three main aspects
affecting the printing precision and accuracy,
which could produce a delicate and complex
edible structures if controlled. Presently
applied in food areas such as military, space,
elderly, sweets foods, and chewing gum.
Though the investigation of 3D food printing
has been expanding at the moment, there are
still a few challenges that need to be
addressed such as printing precision and
accuracy, printing speed and production of
food with multiple equality and nutritional
attributes. Wider application of 3D food
printing is expected once these challenges are
overcome.
17
REFERENCE: Chia, H. N. and Wu, B. M., 2015, Recent advances in 3D printing of biomaterials. Journal of Biological
Engineering, 9(4): 1-14.
Godoi, F. C., Prakash, S., and Bhandari, B. R., 2016, 3D printing technologies applied for food design:
Status and prospects. Journal of Food Engineering, 179: 44-54.
Lille M., Nurmela, A., Nordlund, E., Metsa-Kortelainen, S. and Sozer, N., 2017, Applicability of protein
and fiber-rich food materials in extrusion-based 3D printing. Journal of Food Engineering,220: 20-
27.
Liu, Z., Zhang, M., Bhandari, B. and Wang, Y., 2017, 3D printing: Printing precision and application in
food sector. Trends in Food Science & Technology, 69: 83-94.
Shirazi, S. F. S., Gharehkhani, S., Mehrali, M., Yarmand, H., Metselaar, H. S. C., Adib Kadri, N. and
Osman, N. A. A., 2015, A review on powder-based additive manufacturing for tissue engineering:
selective laser sintering and inkjet 3D printing. Science and Technology ofAdvanced Materials, 33:
401-502.
Yang, F., Zhang, M., Bhandari, B. and Liu, Y., 2018, Investigation on lemon juice gel as food material for
3D printing and optimization of printing parameters. Food Science and Technology, 87: 67-76.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1, Issue 1 Article no. 11007
18
FARMING AS A PROFESSION: MY PERSPECTIVE
SUJAYASREE.O.J
ICAR-Indian Agricultural Research Institute, New Delhi
Agro-climatic situations in India are very
much congenial for the crop production and
crop diversification. With abundant rainfall,
many rivers, multifariousness in soil profile,
richness of biological diversity by virtue of its
tropical location, climate and physical features
which paves the way for adopting agriculture
or farming as a profession. Moreover,
agriculture has been a principal source of
obtaining diet of humans for thousands of
years. Agriculture was a crucial science that
gave rise to the earliest of settlements and
allowed humans to grow. Agriculture began
around the same time in different areas around
the world and with agriculture came the very
start of modern civilization. Indus valley
civilization is important to know and
understand the fact that farming begun quite
earlier and already carried out by the old
civilization for their sustenance. In the past,
agriculture has played and will continue to
play a dominant role in the growth of Indian
economy in the foreseeable future. The total
share of agriculture & allied sectors (includes
agriculture, livestock, forestry and fishery sub
sectors) in terms of percentage of GDP is 18
percent during 2013-14.
India’s record of progress in
agriculture over the past four decades has been
quite impressive. The agriculture sector has
been successful in keeping pace with rising
demand for food. The contribution of
increased land area under agricultural
production has declined over time and
increase in production in the past two decades
has been almost entirely due to increased
productivity. Increased productivity has
helped to feed the poor, enhanced farm
income and provided opportunities for both
direct and indirect employment. The success
of India’s agriculture is attributed to a series
of steps that led to availability of farm
technologies which brought about dramatic
increases in productivity in 70s and 80s often
described as the “Green Revolution era”. The
major sources of agricultural growth during
this period were the spread of modern crop
varieties, intensification of input use and
investments leading to expansion in the
irrigated area. These factors together with a
strong determination to achieve self-
sufficiency in food grains production have
ensured a high priority for agriculture sector in
the successive development plans of the
country.
As we all knows, population of our
nation is increasing rapidly year by year. It is
told that by 2050, India will become the nation
with the highest population. But the awareness
is that with the increase in population, land
availability is decreasing. So chances of
extensive cultivation in India are less. In order
to ease the impact of tremendous rise in
population, it is immediate requisite to think
of extensive cultivations, exploration of
nontraditional areas for cultivation,
penetration of horticulture to the
nontraditional areas. If you know the fact that
India has 66% of rainfed dependent
agriculture areas, there is a need to develop
more water use efficient technologies and crop
ISSN: 2581-8317
19
selection for sustainable farming. Here the
scope of research and development works.
The demographic dividend has
decreased the dependency ratio leading to the
hypothesis that the bulge in working
population will lead to acceleration in growth.
But recent employment figures indicate that
the absorption of the Indian youth into the
labor force is not as high as one would expect.
Only few opportunities are utilized in public
and private sectors. So, the scope for shifting
to farming is an observed trend, sometimes
because of passion or sometimes because of
lack of any other alternatives.
According to me, professionalism can be
bred in farming in the areas of crop
production, improvement and post-harvest
managements. The crystal clear fundas of the
farming profession is employment generation,
income generation, environmental and
economic security, more crops per drop etc.
And i will be excited to be a part of such a
remarkable profession.
'Farming as my profession' can be
overlooked by the various interested aspects to
adopt like high value crop production to incur
income, livestock sector, fishing sector,
forestry and logging sector, apiculture,
contract farming, corporate farming, co-
operate farming, precision farming, crop
improvement as an income source, nursery
production, protected cultivation, post-harvest
processing, entrepreneurship in agriculture,
agri marketing and agri exports.
Earlier times farmers were following
primitive farming or subsistence farming
where farming was done on self-sufficient
basis and farmers used to grow food only for
themselves and their families and small
surpluses would either be exchanged by
barter. The resultant economy was thus static
with little chance for improvement. But later a
gradual change in trend of farming happened
with the desire of farmers to reap more
quantity to earn profit, acquire better lifestyle,
gather knowledge and secure their lives which
steered the way for converting farming as a
profession. When I am planning to be a
professional in farming, I could think of
various field in which I can invest capital to
reap the profit for my livelihood.
The changed trend in farming led to
commercial farming. It is just the opposite of
subsistence farming. In this case, most of the
produce can be sold in the market. In this
system, farmers use inputs like irrigation,
chemical fertilizers, insecticides, pesticides
and High Yielding Varieties of seeds etc.
Contract farming is an emerging
notion among farmers which is an institutional
arrangement in which both producers and the
processors/exporters enter into a contract to
supply and purchase, respectively, a specified
quantum of commodity, at a pre-determined
price and for a specified period of time. It is
mainly to bring about a market focus in terms
of crop selection by farmers and to generate a
steady source of income at individual farmer
level. Thus, act as a virtuous profession.
With the application of genetics,
biotechnology and engineering in agriculture,
there is a scope of converting crop
improvements and evolution of new varieties
of desirable traits having consumer preference
and marketability to gain better earnings. Even
nursery production and supply of planting
materials off seasonally with finest quality
like seedlings and cuttings, protected
cultivation of high value floriculture crops like
gerbera, anthurium, orchids & vegetable crops
like gherkin, capsicum, tomato intensively is
considered as the best dollar earning emerging
ventures. If I have enough knowledge in these
sectors, I can emerge as a good entrepreneur
in these sectors.
Agriculture which including all food-
crops, oilseeds, fiber, plantation crops, fruits
and vegetables is the accounting for nearly 70
per cent of the agriculture sector as a whole.
The rapid growth in this sub-sector through
exploitation of wastelands and fallows spread
of irrigation and adoption of production
20
enhancing technologies was critical in
transforming India from a country vulnerable
to food shortages to one with exportable
surplus. Thus, this farming profession
promotes foreign exchange leading to national
economic security.
Why should not I think about
poultry, fisheries and livestock act as a better
profession to sustain livelihood. Fishery is
source of livelihood for about 14 million
people and contributed to Rs 30,213 through
exports during 2013-14 India is the second
largest producer of fish in the world. Fishery
provides for cheap and nutritious food besides
being a foreign exchange earner. Most
importantly, it is the source of livelihood for a
large section of economically backward
population of the country, particularly in the
coastal state.
Animal Husbandry sector provides
large self-employment opportunities. This
sector plays a significant role in
supplementing family incomes and generating
gainful employment in the rural sector,
particularly among the landless labourers,
small and marginal farmers and women,
besides providing cheap nutritional food to
millions of people. So, it can be categorized
under one among the best earning venture to
farmers.
Integrated Farming is a whole farm
management system, which enables the
farmers to identify opportunities and threats
and act accordingly, and, at the same time,
consider consumer interests in their business.
Sustainable development in agriculture must
include environment friendly and cost-
effective practices. In IFS, the waste of one
enterprise becomes the input of another for
making better use of resources. So, I can have
a plan to utilize my whole farm to obtain
better earnings.
I am finding scope in self-employment
also. It refers persons who operate their own
farm or non- farm enterprises or were engaged
independently in a profession or trade on own-
account or with one or a few partners were
treated as self-employed in household
enterprises. Entrepreneurship can be
developed in the streams of cottage industries,
biodiesel production, vermicompost
preparation, hydroponics, processing and
value addition of fruits and vegetables in small
scales.
Agro-processing center model has
presented a tremendous opportunity for
ushering a silent revolution in rural areas
especially for poor rural women who are being
encouraged to start their own microenterprise.
The processing and value addition have the
potential to earn more than any other sector.
Let this opportunity be fully comprehended
and grabbed to form as a profession.
Agribusiness as a farming profession
involves productive utilization of resources.
There is growing demand for agricultural
inputs like feed and fodder, inorganic
fertilizers, bio-fertilizers. Biotechnology
applications in agriculture have vast scope in
production of seed, bio-control agents,
industrial harnessing of microbes for bakery
products. Export can be harnessed as a source
of economic growth. The vast coastal line and
internal water courses provides enormous
opportunity for production of marine and
inland fish and ornamental fish culture gaining
popularity with increase in aesthetic value
among the citizens of India. The forest
resources can be utilized for production of
byproducts of forestry. Beekeeping and apiary
can be taken up on large scale in India.
Mushroom production for domestic
consumption and export can be enhanced with
improvement in the state of art of their
production. Organic farming has highest
potential in India as the pesticide and
inorganic fertilizer application are less in India
compared to industrial nations of the world.
So I am seeing a fabulous future if I adopt
these farming techniques.
The farmers can be encouraged and
educated to switch over for organic farming.
21
There is wide scope for production and
promotion of bio-pesticides and bio-control
agents for protection of crops. Seeds, hybrid
and genetically modified crops, have the
highest potential in India in the future, since
the productivity of high yielding varieties
have reached a plateau. Micro-irrigation
systems and labor-saving farm equipment
have good potential for the years to come due
to declining groundwater level and drudgery
of labour for agricultural operations like land
preparation, transplanting, weeding and
harvesting. Exploiting these potentialities will
surely strengthen Indian farming.
Another area which I can think of is
peri-urban agriculture. It is recognized for its
potential role in increasing food security,
employment and income generation, poverty
alleviation, community resource development,
waste management and environmental
sustainability. The fast-changing dietary habits
and increasing income in urban and peri-urban
areas will exert still greater demand for fresh
fruits, vegetables, flowers, fish, milk and eggs.
So it acts as a new intervention and scope to
exploit the opportunity to adapt vegetable or
fruit farming.
Production of vegetables and flowers
under greenhouse conditions can be taken up
to harness the export market. Trained human
resources in agriculture and allied sciences
will take on agricultural extension system due
to dwindling resources of state finance and
downsizing the present government
agricultural extension staff as consulting
services. The enhanced agricultural production
throws open opportunities for employment in
marketing, transport, cold storage and
warehousing facilities, credit, insurance and
logistic support services.
Agricultural diversification towards
high-value crops can potentially increase farm
incomes, especially in a country like India
where demand for high-value food products
has been increasing more quickly than that for
staple crops. This attempt provokes farmers to
adopt farming as a profession.
High-yield crops are crops that are
specifically designed to produce more overall
yield. A method known as multiple cropping
was also implemented during the Green
Revolution and led to higher
productivity. Multiple cropping is when a field
is used to grow two or more crops throughout
the year, so that the field constantly has
something growing on it. These new farming
techniques and advances in agricultural
technology were utilized by farmers all over
the world, and when combined, intensified the
results of the “Green Revolution”.
Information technology application
in agriculture, precision farming is a feasible
approach for sustainable agriculture. Precision
farming makes use of remote sensing to
macro-control of GPS to locate precisely
ground position and of GIS to store ground
information. It precisely establishes various
operations, such as the best tillage, application
of fertilizer, sowing, irrigation, harvesting etc,
and turns traditional extensive production to
intensive production according to space
variable data. Precision farming not only may
utilize fully resources, reduce investment,
decrease pollution of the of the environment
and get the most of social and economic
efficiency, but also makes farm products, the
same as industry, become controllable, and be
produced in standards and batches. Thus, can
be an excellent technical profession.
Finally based on the analysis of
strength, weakness, opportunities and threats
in adopting any of the above-mentioned fields
I can select a suitable farming technique.
Many farmers including me need assistance to
adapt to the changes in the economy and to
develop their capacity as successful
entrepreneurs. This can be achieved by
various programs and strategies organized by
both private and public sector. It includes
National Food Security Mission, National
Horticulture Mission, RKVY programs,
22
National Mission on Food processing etc. To
accelerate agricultural development in the
country, protect plant breeders’ rights,
stimulate investment for research and
development both in public & private sector
for the development of new plant varieties.
Also facilitate the growth of seed industry in
the country which will ensure the availability
of high-quality seeds and planting material to
the farmers. So by utilizing all the provisions
of government support like funds, subsidies
and assistance I am interested to choose
farming as my profession.
After all, as a farm entrepreneur, I
can see my farm as a business. I am passionate
about my farm business and I am willing to
take calculated risks to make their farms
profitable and my business grow. I find this
profession as a key factor for the survival of
small-scale farming in an ever-changing and
increasingly complex global economy. But
beyond this, for being successful in this field I
should be technically competitive, innovative
and plan ahead so that I can steer my farm
business through the stages of enterprise
development from establishment and survival
to rapid growth and maturity. However, there
are many challenges has to be faced like social
barriers, economic barriers, regulations, access
to finance and information, and own
managerial capacity to cope with risks and
changes and to seize opportunities. This
profession can grow if efficiently managed
with commitment and determination.
Thus, farming as a profession is having
massive impact in socio-economic security,
food security, nutritional security and
sustainability of population of our nation.
Also, it has a mitigating effect of poverty and
unemployment by producing required amount
of food grains and providing employment
opportunities all over the nation. It will not
only improve incomes and welfare but will
also make investments in technology and
resource conservation more attractive.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1, Issue 1 Article no. 11008
23
Emerging shelf-life extension techniques for minimally processed fruits and
vegetables Bhukya Jithender
1, Nickhil C
2, Sujayasree O.J
3
ICAR-Indian Agricultural Research Institute, New Delhi
INTRODUCTION:
The human nutritional research has been
increased showing the importance of well-
balanced diet which is rich in fruits and
vegetables that promotes good health, also
may reduce the risk diseases, hence fresh
fruit and vegetable consumption demand is
increasing day to day around the world,
mainly recommendations made by
different international organizations, such
as the World Health Organization(WHO),
the Food and Agricultural Organization
(FAO), the US Department of Agriculture,
and the European Food and Safety
Authority, etc., because of their healthy
properties. The quality of fruits and
vegetables varies with different processing
techniques. During processing of fruits and
vegetables, various techniques are
employed to improve the quantity and
quality of the agricultural produce,
including blanching, dehydration, salting,
smoking, and concentration. Most of these
technologies hold adverse consequences on
the quality of food, e.g., blanching is
carried out with the major objective to
destroy or inactivate harmful enzymes
before freezing or drying; however, it
affects the colour, texture, flavour, and
nutritive value of fruits and vegetables.
Minimally Processed Fresh Fruit
and Vegetables (MPFVs) is the processing
technology, where the fruit and vegetable is
subjected to different processing steps (e.g.,
peeling, trimming, cutting, washing,
disinfection, rinsing, etc.) to obtain a fully
edible product while providing convenience
and functionality to consumers and
ensuring food safety. These commodities
contain exclusively natural ingredients, and
are bagged or pre-packed in polymeric
films which able to generate optimal
modified atmosphere packaging conditions,
and they are kept under chilling until
consumption. MPFVs have similar
characteristics of original fruit or vegetable,
and there is no requirement for further
processing before use. This processing
offers wide advantage to the consumers
because fruits and vegetable is maintained
with high quality and in addition to
convenience. However, compare to
conventional food processing methods, the
minimal processing of fruits and vegetables
are submitted to render with highly
perishable products, which requires chilled
storage to ensure a reasonable shelf life.
Sometimes, during the preparation of
MPFVs there is a chance for causing
damage to plant tissue in which the natural
protective layers are eliminated, that
promotes many physical and physiological
disorders that accelerate produce decay,
which reduces shelf life compared with the
intact fruits and vegetables, and provide an
easy entry for microbial pathogens and
chemical contaminants.
ISSN no: 2581-8317
AGRICULTURE & FOOD: e-Newsletter
24
WHY MINIMAL PROCESSING OF FRUITS AND VEGETABLES IS REQUIRED?
KEY REQUIREMENT FOR THE MINIMAL PROCESSING OF FRUITS AND
VEGETABLES:
Good quality of raw material (correct cultivator variety, harvesting & storage
condition).
Strict hygiene & good manufacturing practices.
Good quality water.
Use of mild additives in washing water for disinfection or the prevention of browning.
Gentle spin-drying following washing.
Gentle cutting, slicing & shredding.
Gentle peeling.
Careful washing & cleaning before & after peeling.
Correct temperature & humidity during distribution & retailing.
Low temperature during processing.
Gentle packaging materials & packaging methods.
PROCESS FLOWCHART FOR MINIMAL PROCESSING OF FRUITS AND
VEGETABLES:
Harvest
Transport
Pre cooling and chilling storage
Manual selection and
Whole product washing
AGRICULTURE & FOOD: e-Newsletter
25
Cooling
Trimming operation
Disinfection washing
Rinsing
Dewatering and spin drying
Weight and optional mixing
Active and modified atmosphere packaging
Whole sale cold storage and control
Cold transport and distribution
Retail cold storage
Consumer
Minimally processed products of fruits and vegetables
AGRICULTURE & FOOD: e-Newsletter
26
Table 1: Emerging preservative techniques for the minimal processing of fruits and
vegetables:
Techniques Mechanisms Applications
Ozonation
Antimicrobial effect (inhibition of
vegetables aerobic or anaerobic
microorganisms): altered respiration
rates in fruits and vegetables.
Disinfection of fruits and vegetables
Onions, Beans, Cauliflower,
Peas, Potato, Cabbage, and
Guava etc.
Natural
Chemical
Sanitizers
Antimicrobial inhibition
All fruits and vegetables.
Edible Coatings Retention of colors, acids, sugars, and
flavor compounds.
Reducing the respiration rate and
moisture loss
Controlling browning of fresh-cut.
Dry, frozen and semi-moist
foods. Fruits and vegetable
such as Apple, Strawberry,
Sliced Mango, Carrot,
Tomato, citrus etc.
Modified
Atmosphere
Packaging and
active
packaging
Delays ripening, decreases ethylene
production and sensitivity, retards
textural softening, reduces chlorophyll
degradation, and alleviates physiological
disorders.
Maintain a product’s desired shelf-life
throughout.
Antimicrobial effect (inhibition of
aerobic or anaerobic microorganisms);
altered respiration rates in fruits and
vegetable.
Guava, orange, Tomato,
Mushroom, and
Cauliflower, Carrot etc.
Sous-vide
technology
Excessive temperatures are avoided,
allowing for high moisture retention and
juiciness. As the microbiological safety
of sous-vide cooking.
Especially finished meal.
High Pressure
processing
Avoid contamination of the product
after packaging preserve the nutritional
value and sensory properties of fresh
juices.
Killing microorganisms is a
combination of various reactions,
disintegration of non-covalent bonds,
and disruption of the permeability of the
cell membranes.
Jams, Jellies, Fruit dressings
and Sauces, Toppings,
yoghurt, and Grapefruit,
Avocado and Orange juice.
Irradiation reproduction of microbes and insect
gametes is prohibited,
maintaining postharvest quality
and enhancing antioxidant capacity in
fruits and vegetables
Fresh fruits and vegetables,
poultry , spices
Cold plasma Microbial inactivation
Surface disinfestations
Blue berry, Straw berry,
kiwifruit, Orange juice ,
AGRICULTURE & FOOD: e-Newsletter
27
Mandarins, Apple and Pears
etc.
Pulsed electric
field
Low initial counts of contaminating
bacteria in fresh-squeezed juice.
Reduced the microbial growth.
Cucumber, Carrots, Potato,
Pineapple and Mango etc.
UV light Microbial growth reduced and maintains
the quality during storage of fresh cut
products.
Grapefruit, Peach, Pear,
Pomegranate, Bell peppers,
Broccoli, Onion, Mushroom
and Spinach etc.
Ohmic heating Inactivation microbial load and
maintaining the quality characteristics of
minimally processed fresh fruits and
vegetable
Acerola, apple , apricot,
Pineapple,Pomegranate,
Beetroot ,Brocolli,
Cauliflower and Cabbage
Microwave
heating
Optimized heating regime reduces levels
of undesired microorganisms while
minimizing thermally induced quality
losses (e.g. impaired flavour)
Pea, Potato, Radish,
Tomato and Turnip etc.
Future prospects
Food commodities are subjected to minimal processing for capturing
the market owing to the widespread concept will be helpful in meeting the current
requirement of vital nutrients. The minimal-processing technology meets the well-
established, long-term trends in consumer demands for convenience, variety and fresh-like
quality. This technology will allow the food industry the possibility of producing high-
quality, high value added and ready-to-eat products to meet future consumer demands. The
most importantly, these technologies require investment into product and process know-how,
not only of the minimal-processing technology itself, but also of the integrated chain of food
distribution from agricultural production to the consumer.
References
[1]. Yousuf, B., Qadri, O. S., & Srivastava, A. K. (2018). Recent developments in shelf-
life extension of fresh-cut fruits and vegetables by application of different edible
coatings: A review. Lwt, 89, 198-209.
[2]. Pasha, I., Saeed, F., Sultan, M. T., Khan, M. R., & Rohi, M. (2014). Recent
developments in minimal processing: a tool to retain nutritional quality of
food. Critical reviews in food science and nutrition, 54(3), 340-351.
[3]. Artes, F., & Allende, A. (2014). Minimal processing of fresh fruit, vegetables, and
juices. In Emerging technologies for food processing (pp. 583-597). Academic Press.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
ISSN: 2581-8317
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter
Volume 1, Issue 1 Article no. 11009
28
Application of prebiotics as a functional food 1Rigzen Tsewang and
2Sujayasree O.J.
1Ph.D Scholar, Department of Post Harvest Technology, University of Horticultural Sciences,
Bagalkot 2Ph.D Scholar, Division of Post Harvest Technology, ICAR-Indian Agricultural Research
Institute, New Delhi
Introduction:
Food is nothing but any nutritious
substance that people or animals eat or
drink or that plants absorb in order to
maintain life and growth. Different
organisms including plants, animals and
minute micro-organisms need food for their
sustenance and growth. But unlike animals,
humans need food not merely for satisfying
hunger but to lead a healthy and happy life.
The advancement of science and
technology has led us to know more about
food that we are consuming. We have
become much more aware and informed of
the nutritional quality and health aspects of
foods. During the past decade, consumer
perception and requirement in the field of
food production have changed
considerably. They believe that food
contributes directly to their health (Mollet
& Rowland, 2002). So, the concept of
functional foods came into existence. There
are many definitions from various authors
and institutes on functional foods. But
according to the National Institute of
Nutrition, India: “Foods or food
components that may have health benefits
that reduce the risk of specific diseases or
other health concerns”.
Prebiotics are short-chain
carbohydrates (SCCs) that are non-
digestible by digestive enzymes in humans
and that have been called resistant SCCs
(Quigley, Hudson, & Englyst, 1999).
Prebiotic is a non-active food constituent
that shifts to the colon and is then
selectively fermented. The benefit to the
host is mediated during selective
stimulation of the growth and/or activity of
one or a limited number of bacteria (Gibson
& Roberfroid, 1995). The definition of
prebiotics overlaps significantly with the
dietary fibre definition; with the exception
of its selectivity for several genus or kinds
of indigenous bacteria. Currently, only non-
digested carbohydrate (CHO) molecules, a
range of di-, oligo- and polysaccharides,
resistant starches and sugar polyols have
been claimed to have prebiotic properties.
The functional foods include:
i. Usual foods with naturally occurring bioactive substances (e.g., dietary fibre)
ii. Foods supplemented with bioactive substances (e.g., probiotics, antioxidants), and
iii. Food ingredients derived and introduced to conventional foods (e.g., prebiotics).
Health benefits of functional foods:
i. A decrease of cancer risk and improvement of heart health
ii. Enhancement of the immune system
iii. Reducing menopause symptoms
iv. Enhancement of gastrointestinal health
v. Preservation of urinary tract health
vi. Anti-inflammatory influences
vii. Diminution of blood pressure
ISSN: 2581-8317
29
viii. Antibacterial and antiviral activities and
ix. A decline of osteoporosis and anti obese influences
It should also be mentioned that functional foods are not medicines such as pills or capsules
but are consumed as part of a normal daily diet (Grajek, Olejnik, & Sip, 2005).
Prebiotics are sometimes referred to as non-digestible oligosaccharides (NDOs) which
are soluble in 80% ethanol. They pass by the small intestine to the lower gut and become
accessible for probiotic bacteria without being utilised by other intestinal bacteria. Lactulose,
galactooligosaccharides, fructooligosaccharides, inulin and its hydrolysates,
maltooligosaccharides, and resistant starch are prebiotics normally used in the human diet.
The essential end components of carbohydrate metabolism are short-chain fatty acids,
particularly acetic acid, propionic acid and butyric acid, which are used by the host organism
as an energy source. They can also be found in different sources such as chicory, onion,
garlic, asparagus, artichoke, leek, bananas, tomatoes and many other plants.
Types and sources of probiotics:
There are different types of prebiotics (Table 1) from different food sources:
Table 1: Types and sources of prebiotics (Al-Sheraji, 2013)
Type of prebiotic Sources of prebiotic
Fructooligosaccharides Asparagus, sugar beet, garlic, chicory, onion, Jerusalem
artichoke, wheat, honey, banana, barley, tomato and rye
Isomaltulose Honey, sugarcane juice
Xylooligosaccharides Bamboo shoots, fruits, vegetables, milk, honey and
wheat bran
Galactooligosaccharides Human’s milk and cow’s milk
Cyclodextrins Water-soluble glucans
Raffinose oligosaccharides Seeds of legumes, lentils, peas, beans, chickpeas,
mallow composite, and mustard
Soybean oligosaccharide Soybean Soybean
Lactulose Lactose (Milk)
Lactosucrose Lactose
Isomaltulose Sucrose
Palatinose Sucrose
Maltooligosaccharides Starch
Isomaltooligosaccharides Starch
Arabinoxylooligosaccharides Wheat Bran
Enzyme-resistant dextrin Potato starch
Criteria of classification:
The criteria to classify prebiotics can be considered if they achieve the following criteria:
(A) Resistance to gastric acidity and mammalian enzymes
(B) Susceptibility to fermentation by gut bacteria and
(C) The function of its ability to enhance the activity and/or viability of beneficial
microorganisms (Fig. 1) (Rastall & Gibson, 2006).
Galactooligosaccharides (GOS), fructooligosaccharides (FOS) and inulin are the prebiotics
most commonly known. GOS are non-digestible and are derived from lactose that occurs
30
naturally in mammalian milk and consist of chains of galactose monomers. Inulin and inulin-
type fructans are known as soluble dietary fibres (Roberfroid, 2005).
Food applications of prebiotics:
Prebiotics are found in vegetables and fruits and can be industrially processed from
renewable materials. They can significantly improve organoleptic characteristics, of food
formulations by upgrading both taste and mouthfeel. To consider prebiotics as functional
food ingredients, they must be chemically stable during food processing treatments such as
heat, low pH, and Maillard reaction conditions. The results showed that only heating at low
pH caused a significant reduction in probiotic activity, with one of the fructooligosaccharides
(FOS) products being the least stable. Most prebiotics materials considered today are
nondigestible oligosaccharides. They are obtained by extraction from plants such as chicory
inulin, from an enzymatic hydrolysis such as oligofructose from inulin or by synthesis from
mono- or disaccharides such as lactose (trans-galactosylated oligosaccharides or
galactooligosaccharides) or sucrose (fructooligosaccharides) (Table 2).
Table 2: Food applications of prebiotics (Wang, 2009)
Applications Functional properties
Beverages and
drinks
Sugar replacement, mouthfeel, foam stabilization, and
prebiotics
Yoghurts and
desserts
Sugar replacement, texture and mouthfeel, fibre, and
prebiotics
Bread and fillings Fat or sugar replacement, texture, fibre, and prebiotics
Meat products Fat replacement, texture, stability and fibre
Dietetic products Fat or sugar replacement, fibre, and prebiotics
Cake and biscuits Sugar replacement, moisture retention, fibre, and prebiotics
Chocolate Sugar replacement, heat resistance and fibre
Sugar Confectionery Sugar replacement, fibre, and prebiotics
Soups and sauces Sugar replacement, and prebiotics
Baby food Texture, body and mouthfeel, fibre, stability, and prebiotics
Criteria of classification
Resistance to the upper gut tract
Fermentation by intestinal microbiota
Beneficial to the host health
Selective stimulation of probiotics
Stability to food processing treatments
Fig. 1. Criteria for classification of a food ingredient as prebiotic. (Wang, 2009)
31
Conclusion:
Prebiotics, in general, have a significant effect on human health and have more
possibilities for incorporation into a wide range of common foodstuffs. It is probably more
than any other nutrient/food ingredient, a ‘‘prebiotic” is essential to human (and mammals)
nutrition. Their role is played by fermentable carbohydrates, which stimulate, preferentially,
the growth of probiotic bacteria (bifidobacteria and lactic acid bacteria), thus enhancing the
gastrointestinal and immune systems. Last but not the least prebiotics have been shown to
increase the absorption of certain minerals such as calcium and magnesium, influence blood
glucose levels and improve plasma lipids. Therefore, long terms clinical trials are required to
confirm the health benefits of prebiotics in human.
References: [1]. Gibson, G. R. and Roberfroid, M. B., 1995, Dietary modulation of the human colonic
microbiota. Introducing the concept of prebiotics. Journal of Nutrition,
125:1401– 1412.
[2]. Grajek, W., Olejnik, A. and Sip, A., 2005, Probiotics, prebiotics and antioxidants as
functional foods: A review. Acta Biochimica Polonica, 52:665–671.
[3]. Mollet, B. and Rowland, I., 2002, Functional foods: at the frontier between food and
pharma. Current Opinion in Biotechnology, 13:483e485.
[4]. National Institute of Nutrition, 2000, Consumer awareness of and attitudes towards
functional foods, highlights and implications for informing consumer. Leaflet.
[5]. Quigley, M. E., Hudson, G. J. and Englyst, H. N., 1999, Determination of resistant
short- chain carbohydrates (non-digestible oligosaccharides) using gas-liquid
chromatography. Food Chemistry, 65:381–390.
[6]. Rastall, B. and Gibson, G., 2006, Prebiotics: Development and application. Wiley.
[7]. Roberfroid, M. B., 2005, Introducing inulin-type fructans. British Journal of
Nutrition, 93:S13–S25.
[8]. Sadeq, Hasan, Al-Sherajia., Amin, Ismaila., Mohd, Yazid, Manap., Shuhaimi,
Mustafa., Rokiah, Mohd, Yusof., Fouad, Abdulrahman, Hassan., 2013,
Prebiotics as functional foods: A review. Journal of Functional Foods, 5:1542–
1553.
[9]. Yanbo, Wang., 2009, Prebiotics: Present and future in food science and technology: A
review. Food Research International, 42:8–12.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11010
32
VALORIZATION OF HORTICULTURAL WASTE 1Karthik Nayaka V.S,
2Sujayasree O.J,
3Sachin A.J
Ph.D Scholars, Division of Postharvest Technology
ICAR-Indian Agricultural Research Institute, New Delhi
Introduction:
India has diverse agro climatic
condition which enabled us to grow a wide
variety of horticultural crops. India entered
into an era of Golden Revolution during 11th
Five Year Plan with unprecedented increase
in area expansion, productivity and
production. India’s horticultural production
has reached 310 million tonnes. The constant
research efforts by the scientists and the
adoption by farmers have resulted in
manifold increase in the productivity of
several horticultural crops. Parallel with
increase in area and productivity, the crop
residue and post-harvest waste also has
grown proportionately.
Horticultural based farming systems
and processing industries generates huge
amounts of crop residues and processing
wastes. Though the data on all the
horticultural crop residues and wastes are not
available, it is estimated that during mango
processing approximately 32-45 per cent of
the weight of mangoes used goes as various
forms of waste like peels, pulper waste and
stones. Similarly, in banana cultivation
approximately 65 per cent of biomass goes
as field waste. Ripe banana peel waste
constitutes to about 20 per cent while 35-40
per cent of peel waste is generated in banana
(plantains) chips industry. Among the
vegetables the waste index of cauliflower is
48-58 per cent. Similarly, the crop residues
of various crops range from 25 to 50 per cent
besides processing waste and post-harvest
commodity handling waste. Present post
harvest loss: 4.9-15% (CIPHET, Ludhiana).
Importance of waste processing
Horticultural waste provides ample opportunities for value addition
Reduce cost of production of crops besides leads to optimum utilization of biomass.
Provides additional returns to farmer.
Creates ample opportunities for employment
Protect environment from pollution.
Commercial products can be prepared by using waste either as a source or as an
ingredient.
Table 1: Nutritional value in waste
Novel value-added products from fruit and vegetable wastes
The huge quantity of fruit and vegetable wastes and by-products produced throughout
the world, both in the organized and un-organized sectors, can be effectively utilized as
livestock feed. These resources, i.e. peels, pomace and seeds etc. are rich sources of bioactive
compounds, which can be extracted and utilized in food, cosmetic, pharmaceutical, and bio
fuel industries. Some of such novel value-added products and their utilities are discussed
below.
Essential oils: The citrus peels are a
potential source of essential oil (EO) and
yield 0.5 to 3.0 kg oil/tonnes of fruit.
Citrus EO is widely used in alcoholic
beverages, confectioneries, soft drinks,
perfumes, soaps, cosmetics and household
products owing to its aromatic flavor. It
also serves as a masking agent in
pharmaceutical products. It improves the
shelf-life and the safety of fresh fruits,
skim milk and low-fat milk and exhibits
broad spectrum antibacterial activity. Oils
from both sweet and bitter oranges are
used in tea formulations and as an
ingredient in stomachic, carminative and
laxative preparations. Lemon EO contains
D-limonene, which improves the
immunity, counters occasional feelings of
depression, promotes clarity of thought
and purpose, energizes and stimulates the
mind and body, opens and releases
emotional blocks and supports skin health
and reduces the appearance of wrinkles.
Polyphenolic compounds: The
concentration of total phenolic compounds
in the peels, pulp/pomace and seeds of
citrus fruits, apples, peaches, pears, yellow
and white flesh nectarines, banana,
pomegranate, mulberry, blackberry,
tomatoes and sugar beet etc. is more than
twice the amount present in edible tissue.
Apple and grape pomace are rich in
proanthocyanidins and flavonoids, banana
in catechin and gallocatechin, carrot
pomace in hydroxycinnamic derivatives
like chlorogenic acid and dicaffeoylquinic
acids. Litchi seeds and grape seeds can
serve as potential sources of antioxidants
for use in food and pharmaceutical
industries. The beet root pomace is a rich
source of flavonoids. The polyphenolic
compounds exhibit anti-cancer, anti-
microbial (pathogens) and anti-oxidative
effects in vertebrates. The peel and pulp of
guava fruits could be used as a source of
antioxidant dietary. Polyphenols reduce
the level of plasma cholesterol in humans
and inhibit platelet aggregation.
Edible oils: The fat in mango seed kernel
is a promising source of edible oil and its
fatty acid and triglyceride profiles are
similar to those of cocoa butter. Guava
seeds, usually discarded during processing
of juice and pulp, contain 5–13 percent oil
rich in essential fatty acids. The oil has
free radical scavenging activity.
Pigments: Tomato peel is a rich source of
carotenoids such as lycopene. It may be
beneficial in curing cancer, coronary heart
disease and other chronic conditions. The
addition of tomato peel to meat products
can result in a healthier product due to
both the lycopene and fibre present in this
by-product of tomato processing. Carrot
pomace is also a good source of
carotenoids. Anthocyanin pigments in
banana bracts (leaves below calyx) and
beet root pulp were evaluated for their
potential application as natural food
colorants. The beet root pomace contains
11−23 mg β-xanthins/g of dry extract. Beet
root peel is a potential source of valuable
water-soluble nitrogenous pigments, called
betalains, which comprise two main
groups, the red betacyanins and the yellow
betaxanthins. They are free radical
scavengers and prevent active oxygen-
induced and free radical-mediated
oxidation of biological molecules.
Betalains have been extensively used as
natural colorants in the modern food
industry.
Food additives: Carrot pomace can be
used in bread, cake, dressing and pickles.
Onion pomace in snacks. In the food
industry, synthetic antioxidants, such as
butylated hydroxyanizole (BHA) and
butylated hydroxytoluene (BHT), have
long been widely used as antioxidant
additives to preserve and stabilize the
freshness, nutritive value, flavour and
colour of foods. BHT could be toxic,
especially at high doses. Therefore,
interest in the substitution of synthetic
food antioxidants by natural ones has
increased over the recent years. The
antioxidant compounds from waste
products of the food industry could be
used for protecting the oxidative damage
in living systems by scavenging oxygen
free radicals, and also for increasing the
stability of foods by preventing lipid
peroxidation.
Anti-carcinogenic compounds: Brassica
extracts are reported to possess
anticarcinogenic properties, which have
mainly been ascribed to the hydrolytic
products rather than to the intact
glucosinolates (GLSs). The hydrolysis of
GLSs by the myrosinase leads to the
production of bioactive compounds such
as isothiocyanates, nitriles, thiocyanates,
epithionitriles, and oxazolidines.
Glucosinolate hydrolysis products from
glucoiberin, sinigrin and progoitrin have
also been reported to possess anticancer
effects.
Dietary fibre: Fruit and vegetable
wastes/by-products such as apple, pear,
orange, peach, blackcurrant, cherry,
artichoke, asparagus, onion and carrot
pomace, mango peels and cauliflower
trimmings are used as sources of dietary
fibre supplements (gelling and thickening
agents) in refined food. These compounds
increase the bulk of the food and help
prevent constipation by reducing gastro-
intestinal transit time. They also bind to
toxins in the food which helps to protect
the mucus membrane of the gut and thus
reduces colon cancer risk. The typical
inclusion levels of fruit and vegetable by-
products varies between 2−15 percent. The
vegetable materials were found to maintain
antioxidant activity after extrusion,
retarding product oxidation.
Enzymes: Plant food residues including
trimmings and peels might contain a range
of enzymes capable of having a wide range
of applications. Proteolytic enzyme
bromelain may be extracted from the
mature pineapple and papain from latex of
papaya fruit. Banana waste can be used for
the biotechnological production of α-
amylase. Apple pomace can be used for
production of lignin and manganese
peroxidase and laccase production. Sapota
peels and citrus peels can be used as
substrate for the production of pectinase.
Mango peels can be used for the
production of cellulose.
Citric acid: It is used mainly in foods and
pharmaceuticals. Most of the citric acid is
manufactured mainly through solid-state
fermentation (SSF) of starch/molasses
exclusively by Aspergillus niger (Dhillon
et al., 2011). Recently molasses, fruit and
vegetable pomace and cassava bagasse etc.
have been used as a substrate for citric acid
production.
Bio-ethanol: These resources can either be
used directly as an untreated material for
microbial growth or be used by appropriate
treatment with enzymes for bio energy
production. The products generated from
perishable wastes can be in liquid or
gaseous forms of bio fuels. Amongst
various wastes used for ethanol
production, potato peels, apple pomace,
waste apples, banana peel, banana waste,
beet waste, beet pomace. Pineapple pulp
contains substantial amounts of sucrose,
starch and hemicelluloses and may
therefore be used for ethanol production.
Bio-gas: Peels, fruits and vegetable waste
can be used in bio gas production. About
30 percent of the total production of
Chinese cabbage is discarded as waste.
Mesophilic fermentation condition was
more suitable compared with thermophilic
condition for biogas production from
cabbage leaves.
Single cell protein: Single cell proteins
can be produced from dried and pectin
extracted apple pomace by using
Trichoderma viride and Aspergillus niger.
The grape waste and pressed apple pulp
have also been used as a substrate for
Aspergillus niger to generate crude protein
and cellulose. Pineapple waste for
production of single cell protein
production has also been utilized. Citrus
peel juice has also been used to generate
single cell protein using Fusarium. Potato
peels supplemented with ammonium
chloride have also been used for the
production of protein by using a non-toxic
fungi Pleurotus ostreatus. Similarly, waste
from orange, sugarcane and grape
processing industry have also been utilized
for the production of single cell protein.
Fermented edible products: A number of
beverages such as cider, beer, wine and
brandy, and vinegar can be obtained from
the fermentation of fruit wastes. Apple
pomace has been utilized for the
production of cider. The possibility of
making brandy from dried culled and
surplus apples, grapes, oranges and other
fruits has also been explored. Vinegar can
also be prepared from fruit wastes. The
fruit waste is initially subjected to
alcoholic fermentation by acetic acid
fermentation by Acetobacter bacteria,
which produce acetic acid. Vinegar
production by fermenting waste from
pineapple juice and orange peel juice has
been reported. Apple pomace extract can
also be mixed with molasses in the ratio of
2:1 for producing vinegar.
Compost: Vegetable and fruit wastes can
be composted and used to replace a
significant part of the mineral nitrogen
fertilization with nitrogen recovery of
6−22 percent. The plots fertilized
according to the nitrogen
recommendations had comparable yields,
whether this had been provided (partially)
through VFG-compost. Long-term VFG
applications resulted in a carbon
accumulation in the top soil, mainly due to
increase of the more resistant carbon
fractions. The long-term compost
applications improved the nitrogen status
of the soil over the years.
Livestock feed: Cauliflower, cabbage
leaves, pea pods, culled snow peas and
tomato pomace, citrus, carrot and bottle
gourd pulp; banana and mango peels etc
can be used in pellet preparations. This
reduce the cost for preparation of livestock
feed.
Bio-degradable plastic: Potato or
cornstarch waste is hydrolyzed to glucose
by high-temperature α amylase to
solubilize the starch, and by glucoamylase
to break it down into glucose. The glucose
is fermented to lactic acid by
Lactobacillus. Lactic acid with equal
amounts of hydroxyl and carboxyl groups
can self-condense to form linear
thermoplastic polyester poly-lactic acid
(PLA), a biodegradable plastic. It can be
used as timed release coatings for
fertilizers, pesticides, and agricultural
mulch films, which degrade in the soil.
Miscellaneous products: Neohesperidin
and naringin from bitter orange peel can
serve as starting materials for the
production of sweeteners. The orange
peels can be used as low-cost and eco-
friendly adsorbents for removing dyes
from waste water. Banana leaves can be
used for the cultivation of Volvariella
volvacea, an edible mushroom.
Conclusion
Horticultural based farming systems and processing industries generate huge amounts
of crop residues and processing wastes.
As these wastes are rich source of many bio active compounds it should be effectively
extracted and efficiently used either as a source or as an ingredient in the preparation
of value added products
Environmental pollution can be mitigated.
Antioxidants, biofuel, bioethanol, handmade papers, dietary fibres, cattle feeds, wine
etc. products can be obtained from various fruits and vegetable wastes.
Waste processing makes farming more profitable which aims at sustainable
horticultural production.
Reference
[1]. Gil, L. S. And Maupoey, P. F., 2018, An Integrated Approach for Pineapple Waste
Valorisation. Bioethanol Production and Bromelain Extraction from Pineapple
Residues.Journal of Cleaner Production, 172: 1224-1231.
[2]. Talekara, S., Pattib, A. F., Singh, R., Vijayraghavanb, R. And Aroraa, A., 2018, From
waste to wealth: High recovery of nutraceuticals from pomegranate seed waste using
a green extraction process. Industrial Crops and Products, 112: 790-802.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11011
37
MEASURES TO ATTRACT YOUTH TOWARDS HORTICULTURE EDUCATION 1Sujayasree.O.J,
2Arghya Mani ,
3Fasludeen.N.S,
4Rigzen Tsewang
1ICAR-Indian Agricultural Research Institute, New Delhi
2BCKV,Mohanpur
3Aligarh Muslim University
4University of Horticultural Sciences, Bagalkot
Ours is a land of the youth. This is our
greatest asset. Young minds are creative
minds and youth are capable of achieving
seemingly impossible tasks such as
monsoon management, climate change
adaptation and mitigation and enduring
malnutrition. Average farm size in our
country is getting smaller. Hence, group
cooperation is important to harness the value
of scale both in the production and post
harvest phases of farming. Youth are the
primary productive human resource of
socio-economic development. It is therefore,
essential to locate the role of youth in
mainstream development. The youth of
India is diverse in ethnicity, religion, and
socioeconomic backgrounds. Such a
diversity necessitates customized initiatives
to meet needs and activate their untapped
potential.
Global population is expected to
increase to 9 billion by 2050, with youth
(aged 15–24) accounting for about 14
percent of this total. While the world’s youth
cohort is expected to grow, employment and
entrepreneurial opportunities for youth –
particularly those living in developing
countries’ economically stagnant rural areas
– remain limited, poorly remunerated and of
poor quality.
Over the next two decades the
agriculture sector in India will undergo
significant transformation which will result
in both challenges and opportunities for
young people, depending on who and where
they are. In order to achieve food security,
India must change from extensive
production systems, characterized by
minimal inputs and low yields to intensive
systems which require greater investments
in external inputs and labour saving
technologies, but hold the potential to
greatly increase yields and provide decent
incomes for young farmers now and in
future. The agriculture sector has the
potential to provide numerous employment
opportunities in food production, marketing,
processing, retail, catering, and research
and, input sales, among others. Agriculture
is the backbone of India. The best
agricultural practices will combine
traditional agricultural methods reinforced
by modern technology and innovations, just
as how an elevated life will be led by
merging the soul and the spiritual
knowledge to attain salvation. It is possible
to attain such an enriched goal in agriculture
too.
Nowadays, youngsters constitute only
13-19% of Farmers. It is imperative to make
agriculture a lucrative and profitable
occupation in order to increase that number.
Such a steady income can be achieved only
by combining hard work with modern
technology. Youngsters play a major role
and duty in conserving the natural resources
of this country. This is important to ensure
that our children and grandchildren do not
think our life experiences with the beautiful
natural environment now as myths or
cooked-up stories. The time is not far away
when we shall have to pay for oxygen, when
water will be rationed, and grave bodily
disorders will be rampant. The youth have
the skill set and the knowledge to address
the issues.
Since agriculture is a basic need for
humans, there is always a lot of scope in this
field of study. With the advent of technology
and developments that comes with it, there
has been a wide variety of job opportunities in
both public and private enterprises.
Prospects and opportunities in horticulture field
Production and sales: Operating a business or managing cultivable land for catering
plants and food processing
Public Gardens: Managing landscapes and collecting plants is best for persons interested
in both plants and people
Marketing: Involves the sale of fresh or processed fruits and vegetables • Research and
development: Developing ways to improve the yield and quality of the plant produce
Teaching: Teaching in schools and colleges and to all people who are open to learn new
ideas of horticulture
Agricultural engineering: This deals with the conservation of soil and water and farm
structures
Landscape design, construction and management: Creating gardens and knowing the
appropriate plants to use to achieve the desired aesthetic effect.
Pest management: Working with the regulatory agencies, agricultural suppliers,
processing corporations, large farm organization as agricultural specialists
Approaches to involve youth to agriculture or horticulture
Capacity Building of youth – There is need for training and skill-building opportunities
for young people that can mould them for active participation in decision-making
processes.
Engage youth actively -Youth must be recognized as major stakeholders and need a
platform where their voices will be heard on issues that directly concern them.
Link youth to planning and policy efforts. This can be accomplished by involving youth
in the examination of existing policies as well as determining and evaluating potential
policy alternatives
Allow youth to identify their individual interests. Within the greater framework of
agriculture policy making, youth may have expertise or interests in specific topics.
Facilitation - Youth Communication, Advocacy and Networking. There is a need to guide
youth in terms of how to communicate their challenges, ideas and experiences.
Institutionalizing Youth Policy Engagement at Primary – Secondary - University Levels
– There is need to learn from other programmes that have been successful in engaging
young people in different sectors.
The first principal challenge identified is youth’s insufficient access to knowledge, information
and education. Poor and inadequate education limits productivity and the acquisition of skills,
while insufficient access to knowledge and information can hinder the development of
entrepreneurial ventures. Particularly in developing countries, there is a distinct need to improve
young rural women’s access to education, and to incorporate agricultural skills into rural
education more generally. Agricultural training and education must also be adapted to ensure that
graduates’ skills meet the needs of rural labour markets.
Measures to promote youth in horticulture field and educaton.
1.Agri-enterprise development and management
2. Rebranding agriculture in school
3. Young Women Open School
4. PhD training in agriculture
5. Distance learning for young farmers
6. ICTs for extension services
7. Youth resource centres on agriculture
8. Distributing hillside land to landless youth
9. Young rural entrepreneur and land fund programe
10. Reclaiming desert land for young graduates
11. Small landlords and large tenants programme
12. Short-term land leases for youth
13.Youth Venture Capital Fund
14. Youth socio-economic empowerment services
15. Financial services for youth through rural entrepreneurship
16. Finance and mentorship for innovative young social entrepreneurship
17.Junior Farmer Field and Life School programme
18. Vocational training in small biogas companies
19. Vocational training for young beekeepers
20. Certifying social youth business.
For youth to successfully participate in the agricultural sector, access to both information and
education are crucial. In addition to knowledge of agricultural production and processing
techniques and the relative know-how, young farmers need access to information about finance,
land and markets. This applies to developed and developing countries alike. However, the
situation is particularly dire in many developing countries, where access to appropriate education
and training often remains quite limited in rural areas. Thus it can be concluded that involvement
of youth in horticulture will certainly make revolution in horticulture development.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11012
40
Mushrooms: An ideal food source 1Muhammed Muneer Bilal,
2Nivedya Venus
1 M.Sc Food Science and Technology,Pondichery Central University
2 M.Sc Biotechnology,Calicut University
Introduction
Mushroom is vegetable delicacy and a suitable substitute for meat and egg. It is
also called the future vegetable which is a guarantee for food insecurity, malnutrition problem
and has medicinal value. It is very popular in most of the developed countries and being accepted
in many developing countries like India. Fresh and preserved fruit bodies of about 200
Mushroom species consumed throught the world as delicacy particularly for their specific aroma,
texture and taste. Among 200 species only 20 of them are cultivated worldwide, among over 20
cultivated species Agaricus bisporus (Button mushroom) dominate worldwide followed by
Lentinula edodes (shiitake mushroom) and Plurotus oystrus (Oyster mushroom). In India only
three types namely button, oyster and straw mushroom are commercially cultivated.
Button Mushroom Milky Mushroom
Oyster Mushroom Paddy straw Mushroom
It is known to have medicinal values and certain varieties of mushrooms can
inhibit growth of cancerous tumor. The productivity of mushroom is higher than any crop. Food,
nutritional and medicinal values apart, mushroom growing can be efficient means of waste
disposal (agricultural, industrial and family wastes), since it can use the wastes as medium of
growth. Hence, it could be considered as eco-friendly. Market for mushrooms is growing rapidly
because of their nice aroma, subtle flavor, nutritious values and special taste. Many exotic
preparations are made from them like soup, pickles, vegetables etc. It is also used for stuffing
several food preparations and for garnishing. But its consumption is still confined to urban and
semi urban population. Mushrooms have very short life after harvesting and hence they are sold
in fresh form. Their shelf life can be enhanced by processing them.
Nutritional Value of Mushrooms
Mushrooms are healthy foods, low in calories and fat, but rich in vegetable
proteins, chitin, vitamins and minerals. The moisture content of fresh mushrooms varies within
the range of 70% to 95% depending upon the harvest time and environmental conditions,
whereas it is about 10% to 13% in dried mushrooms. Mushrooms are low in calories containing
4% carbohydrate in fresh and 40 to 50% in dried with no starch and sugars which make them
diabetic delight. Mushrooms are rich in good quality proteins but the crude protein content varies
from 30% to 40% among different species. This good quality protein especially rich in lysine and
tryptophan thus good supplement in cereal based Indian diet.
FAO recognizes mushroom as right source of protein to fight protein malnutrition
in the cereal-dependent developing countries like India. In terms of the amount of crude protein,
mushrooms rank below animal meats, but well above most other foods, including milk, which is
an animal product. In addition to their good proteins and low calorie, mushrooms are a relatively
good source of the following individual nutrients like fat, dietary fiber, vitamin and mineral. The
total lipid content varying between 0.6 and 3.1 % of the dry weight is found in the commonly
cultivated mushrooms. It is known that 72 % of the total fatty acids are found to be unsaturated.
It should be noted that unsaturated fatty acids are essential in our diet. Mushrooms are excellent
sources of vitamins and minerals. They contain appreciable amount of niacin, pantothenic acid
and biotin. In addition, mushroom also contain folic acid and vitamin B12 which are absent in
most of the vegetables. It is also good in calcium (3%), iron (1.3%), magnesium (18%),
phosphorus (120%) & selenium (2.6%). Along with availability of iron and protein, are reported
to maintain hemoglobin level as single source of diet; anemia is rampant in India specially in
pregnant women
Nutritional properties of mushrooms
Mushroom Protien
(g/100g
dw)
Fat
(g/100g
dw)
Carbohydr
ate
(g/100g
dw)
Minerals(mg/100g) Vitamin
D
(IU/100
g)
Dietry
fibere
(g/100g) Calciu
m
Iron Sodiu
m
Button
mushroom
34.4
3.10
47.38
23
2.1
52
235
20.90
Shiitake
mushroom
32.93
3.73
47.60
23
5.5
18
110
28.80
Oyster
mushroom
27.25
2.75
56.61
20
9.1
48
116
34.10
Source: Stamets (2005)
Medicinal Value of Mushrooms
Mushrooms are rich sources of nutraceuticals that are responsible for their
antioxidant, antitumor and antimicrobial properties. Medicinal mushroom extracts were
considered as important remedies for the prevention of many diseases for thousands of years
such as diabetic, cancer, heart diseases, atherosclerosis and cirrhosis. From 14,000-15,000
species of mushrooms in the world, around 400 have known medicinal properties. However, it
has been estimated that there are about 1,800 species of mushrooms with the potential of
medicinal properties. Both these mushrooms and their root-like structure (called mycelium)
produce several medicinal or nutriceutical (general immune enhancing) compounds, central of
which are the polysaccharides (high molecular weight strings of sugars), triterpenes, and
immunomodulatory proteins.
Some mushrooms contain compounds that have been classified as Host Defense
Potentiators (HDP) and can have immune system enhancement properties. These compounds
include polysaccharides (β-glucans), polysaccharide-peptides, nucleosides, triterpenoids,
complex starches, and other metabolites. For example, L. edodes has been reported to possess
antitumor, antihypertensive, hypocholesterolemic, and antibacterial activities. G. lucidum has
been proved to have antimicrobial and anti-HIV effects, while the β-glucan polysaccharide and
the ganoderic acid of this mushroom have shown antitumorogenic effects.
Mushrooms of Pleurotus species were reported to have hypocholesterolemic,
anti-inflammatory, and immunostimulatory activity. The consumption of mushroom-containing
diet prevented serum cholesterol increase at the end of four-week period and lowered by almost
40% as compared with control group which have not had mushroom in their diet. Oyster
mushrooms are also suitable additions to the diets of people with obesity, diabetes, dyslipidemia
and high blood pressure. This is primarily because these mushrooms are low in sodium and zero
in cholesterol.
Post Harvest Handling of Mushroom
Mushroom is a highly perishable crop. Like that of most horticultural crop post
harvest losses are very high in mushroom. Almost all mushroom has very short shelf life but the
milky mushroom has good shelf life (3-4 days) compired to paddy straw mushroom (few hour) at
ambient condition. During post harvest physiological changes take place like veil opening,
browning, weight loss, wilting and final spoilage. This change makes them unacceptable for
human consumption. Shelf life of mushroom is mainly determined by metabolic respiration rate
and presence of micro organism as well as enzymes. In products with such high-water content
(>85%) and with no conventional cuticle as mushrooms, evaporation and consequently loss of
weight usually have detrimental effect on quality and shelf-life; therefore, mushroom respiration
rate is an index of their shelf-life.
Bacteria may activate even in cold-storage conditions and in the high-moisture
mushroom surface along with the enzymatic action occurred on mushroom tissues can cause
rapid deterioration of mushrooms when heated, such as tissue browning, presence of brown or
yellowish spots and slime in pileus or stipe (e.g., Pseudomonas sp.), and loss of firmness.
Nonenzymatic browning is also inevitable as mushrooms contain carbohydrates, proteins, and
amino acids that interact and (particular at temperatures above 5°C) can result in tissue
darkening. Major part of cultivated mushrooms is consumed in the fresh condition, trading
mushrooms totally at fresh status seems unfeasible for every point of the chain and for all year
around. Mushroom post harvest care includes proper storage/packaging and minimal processing
of fresh mushrooms for their short-term maintenance, as well as various processing techniques
for their long-term preservation.
Packed mushroom Canned mushroom Dried mushroom
Technologies such as cooling and modified atmosphere packaging can be use to
delay the rate of senescence, while preservative technologies such as canning, drying, pickling,
freezing and irradiation arrest biological function to prevent senescence. Fresh mushrooms are
best-stored unwashed in brown paper bags in the refrigerator. It is important that fresh
mushrooms are packaged in materials that allow them to breathe, so they do not ‘sweat’ and
become slimy.
Value addition of mushroom
The national mushroom industry still includes the production and trading of fresh
mushrooms. Mushroom processing is still limited to the curing and not to the actual value-added
aspect. The current situation emphasizes more of the awareness towards quality and demand of
food products that are ready-to-use or are ready to be cooked. Value can be added to mushroom
products at all levels of their processing, from grading until the final product snacks that are
ready for consumption or the main course in dinner dishes. Attractive packaging for value-added
products is an important aspect of mushroom retailing.
Small industrial growers, however, are putting in added values like grading and the
packaging of fresh mushrooms, but the industry needs to focus on processed products. This will
bring in better returns, as well as improving demands from consumers and thus will result in an
effective positive flow of production. There are several value-added products that have the
potential to be marketed: Mushroom soup powder, Mushroom biscuits, Mushroom nuggets,
Mushroom sauce, Mushroom ketchup, Mushroom sweets, Mushroom chips and ready to serve
mushroom curry.
Mushroom biscuit Mushroom pickle Mushroom Chips
Mushroom powder is used as a direct food additive to increase content of dietary fibbers
in various foods or as a partial substitute for wheat flour in bakery products. It is obtained after
pulverization of dried mushroom slices and used to enhance flavor of a dish or to provide
specific mushroom aroma for soups, biscuits, nuggets, and snacks preparation. Soup is prepared
by mixing the powder with milk power, corn flour, and other ingredients. Biscuits are prepared
by mixing mushroom powder with ingredients like sugar, oil, baking powder, ammonium
bicarbonate, salt, vanilla, milk powder, and glucose and finally the required shape is given to the
dough before baking in the oven. Nuggets and snacks are also made (e.g., in India) after mixing
the powder with different vegetable (like soybean) powder, water, and spices.
Mushroom paste and ketchup is prepared after boiling the sliced mushrooms in water and
grinding them in a mixer. Then acetic acid, salt, sugar, onion, garlic, pepper, and other
ingredients are mixed in the paste before filling in the sterilized bottles or jars. For mushroom
chips production, mushrooms are sliced (2 mm), blanched in 2% brine solution, and dipped
overnight in a solution of 0.1% of citric acid + 1.5% of NaCl + 0.3% of red chilli powder. After
draining off the solution, the mushrooms are subjected to drying at 60°C for 8 h and finally fried
in oil. The presence of these value-added products will indirectly increase the income of
mushroom entrepreneurs and make the industry more competitive and viable
References
1. Azahar bin Harun. 2017. Post Harvest Control for Maintenance of Quality Mushrooms.
Economic and Social Science Research Centre, MARDI Headquarters, Persairan MARDI-UPM
2. Bora, Parul and Kawatra, Asha. 2014. Study on development of value added products from
oyster mushroom (Pleurotus florida). Food Science Research Journal. 5(2): 165-167.
3. Karuna Singh and Monika Thakur. 2016. Formulation, organoleptic and nutritional evaluation of
value added baked product incorporating Oyster mushrooms (Pleurotus ostearus) powder.
International Journal of Food Science and Nutrition. Vol 1: 16-20
4. L.H.D.Bandusoma. 2006. Development of Value added Products from Dehydrated Oyster
Mushrooms M.Sc. thesis, Dept. Food science and Technology, University of Sri
Jayewardenepura
5. Manjit Singh. 2015.Presentation on Technologies for Mushroom Production. Director,
Directorate of Mushroom Research, Chambaghat, Solan (HP)
6. M.I. Ibrahium and A.I. Hegazy. 2014. Effect of Replacement of Wheat Flour with Mushroom
Powder and Sweet Potato Flour on Nutritional Composition and Sensory Characteristics of
Biscuits. Current Science International. 3(1): 26-33.
7. Panagiota A. Diamantopoulou and Philippoussis N. Antonios. 2015. Cultivated Mushrooms:
Preservation and Processing. Handbook of Vegetable Preservation and Processing. 22: 495-517
8. Prajakta J. Nande. 2017. Sensory Characteristics of Papad Prepared using Mushroom Powder.
International Journal of Advanced Nutritional and Health Science 2017. 5(1): 234-241.
9. R.D. Rai and T. Arumuganathan. 2008. Post Harvest Technology Of Mushrooms. National
Research Centre for Mushroom (ICAR) Chambaghat, Solan – 173 213 (HP), India
10. Stamets, Paul. 2000–2001. A novel approach to farm waste management. Mushroom the Jour-
nal. Winter. p. 22.
11. W.I. WanRosli, A.R. Nurhanan and M.S. Aishah. 2012. Effect of Partial Replacement of Wheat
Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and
Sensory Properties of Butter Biscuit. Sains Malaysiana . 41(12): 1565–1570.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11013
47
IMPORTANCE OF PROFESSIONAL ETHICS AND VALUE EDUCATION IN
TEACHING Neha Singh
1, Rekha Rani
2* and Hridesh Rajput
1
1Ph.D. Scholar, Warner College of Dairy Technology, SHUATS, Allahabad (UP), INDIA
2Assistant Professor, Warner College of Dairy Technology, SHUATS, Allahabad (UP), INDIA
Abstract
Education along with science has become one of the fundamental pillars of societal development.
It has gained considerable importance in knowledge production, transfer and in preparing an
individual for further life and work. Ethics means the moral principles that govern a person’s
behavior or the conducting of an activity. Within such a framework ethics education is very
important that involves systematizing, defending and recommending concepts of right and wrong
conduct. Intercultural dialogue and critical thinking have a significant role in forming an
ethically mature human person. Speaking about the profession of teacher, it is essential to
consider contemporary global ethical issues in education and educational research. For a student,
they should be aware about ethical issue by their experiences or practices. They should have a
level of awareness and ability to identify these within their profession. In a school context,
ethical education helps students to develop for example in depth knowledge and awareness of
their own and other cultures. Thus, this paper considers the nature of professional ethics for an
emerging professional, the role of values and ethics education in empowering the emerging
professional to shape and change their workplace.
Keywords: Teacher, professional ethics, value education, professionalism, critical moral agents
INTRODUCTION
A profound and rapid change has been
observed in our society due to globalization
processes, economic crisis, advancement of
technology and social innovation, migrations
and challenges to traditional identities and
memberships, etc. All these societal
transformations present the educational
sector and especially education professionals
with new challenges. The development of a
knowledge-based society and the
globalization process are creating new social
and individual needs in the areas of culture,
scientific and technological development,
social cohesion and education and these
directly related to the position and the role of
an individual as a citizen as well as in the
area of an individual’s personal development.
Ethics in education constitutes the repository
of their social and cultural values, and the
medium of their historical memory. In
multicultural education, it generally refers to
education about different ethnic groups. As
dialogue on cultural difference and education
has spread to other nations, it has become
more sharply focused on complex issues of
identity, diversity and citizenship. Educators
around the world are faced with new
challenges of balancing local, national and
global norms and moral as well as ethical
values in the process of educating children.
While fostering a sense of citizenship
remains an important function of mass
schooling, it is becoming less and less viable
to do so at the expense of socializing children
for their futures in a global society (Sutton,
2005).
PROFESSIONAL ETHICS AND VALUES EDUCATION
Ethics has always been the preservation of
the human being as a person, human dignity
and the conditions for leading a good life.
The term ethics and values education applies
to all aspects of education which either
explicitly or implicitly related to ethical
dimensions of life and as such that can be
structured, regulated and monitored with
appropriate educational methods and tools.
For an encompassing nature of ethical
reflections and awareness, an integrative
approach is needed in which ethical topics
like the notion of fair play and prevention of
violence or substance abuse in physical
education, phenomenon of bullying etc.
should be addressed in almost all the schools.
We always live in relationship to others,
namely in a relationship of mutual giving and
receiving, therefore recognition of our
dependence on others and caring for others is
essential. Such efforts and discoveries are
closely related to dialogue, which builds
upon openness, reciprocity, and mutual
recognition. These aspects are important for
ethics education. Since, the main goal is to
strengthen such dialogical and emphatic
stance on all levels of educational process.
Dialogical nature of ethics and ethics
education therefore prescribes openness
towards the other and invites us to be open in
the process of mutual growth and learning.
IMPORTANCE OF PROFESSIONAL ETHICS EDUCATION
The main aims of ethical and value education
should be encourage ethical reflection,
awareness, responsibility and compassion in
children, provide children’s with insight into
important ethical principles and values, equip
them with intellectual capacities like critical
thinking and evaluation, reflection, discovery,
understanding, decision-making, non-
cognitive abilities like compassion for
responsible moral judgment and to develop
approaches to build a classroom or school
environment as an ethical community and to
reflectively situate individuals into other local
and global communities with a mission to
contribute to the common values. All these
enable students to overcome prejudice,
discrimination and other unethical practices
and attitudes.
RELATIONSHIP BETWEEN PROFESSIONAL ETHICS AND COOPERATIVE
EDUCATION
Cooperative education is defined as those
experiences undertaken by students as part of
their course of study, which involve an
experience undertaken within a practice
setting i.e. there is a deliberate and intentional
engagement in learning situated in the practice
of the workplace (Cooper et al., 2010). In
some places, this is referred as work-
integrated learning (WIL), professional
experience, practicum, internships and
sandwich courses. Engaging in cooperative
education involves student learning which is
complex in nature as students are
simultaneously developing technical skills and
knowledge (Eames and Cates, 2011) as well
as shaping their personal and professional
identity and subsequently their values
(Campbell et al., 2009). Garavan and Murphy
(2001) concluded that a student engaging in a
cooperative education experience moves
through three phases of socialization into the
workplace. The first phase is the process of
‘getting in’ (i.e. recruitment and job
preparation), the second phase is ‘breaking in’
(i.e. orientation, establishing relationships,
etc.) and the final phase being ‘settling in’.
Within the third phase, Garavan and Murphy
(2001) asserted that the student undertake the
personal change and ‘personalization and
value acceptance’ within the workplace. It is
within this third phase that they argue the
prior learning and experiences of the student
come to the fore in the interpretation and
understanding of the practices in the
workplace. Within cooperative education,
students often engage in performance of
required skills, practices and ways of being,
where they feel are pleasing to their
supervisors and assessors. Such performativity
may well limit the ability of the student to
enact fully their agency in making decisions
about their learning and practice. The
performativity of education plays a particular
role in reorienting education, institutions and
students towards the competitive needs of the
economy (Ball, 1999).
Professional ethics education should
be a foundation stone in the facilitation of the
exploration by students of the existing moral
and values frameworks, allowing them to
actively reconstruct these through reflection
on (and in) the experiences of the practice
setting. Furthermore, there is a role for
professional ethics education to facilitate a
critical engagement within cultural norms and
workplace value systems, the ethical
transformation of the workplace and therefore
there must be an acknowledgement of the
importance for engagement in discourses of
power and hierarchy with respect to moral
courage. As Bagnall (1998) acknowledges, a
situational ethical reasoning is best summed
up as ‘respect for experience’, where
experience is seen as the inter-subjective
realities that gives form and values to the
particular practice setting. Therefore, based on
the approaches to ethics education,
particularly with respect to its relationship to
cooperative education programs, there is a
need to develop skills within students that
facilitate sensitivity to their context such as
issues of power, hierarchy, culture and
position and allowing them to act in an
empathetically informed manner.
ROLE OF PROFESSIONAL ETHICS EDUCATION IN FORMING THE EMERGING
PROFESSIONAL
Students emerging into professional fields
need to understand and navigate the
increasingly important ethical aspects of being
a professional, transforming the workplace
and themselves (Campbell and Zegwaard,
2011). The student entering a workplace is
limited in their professional knowledge and
still forming their identity within the
profession (Nystrom, 2009). A primary goal
of a cooperative education program, and
likewise professional ethics education, is the
evolution within the student of a sense of self
and the development of an identity within
their chosen profession and/or workplace.
Professionalism is a dedication to doing what
one does out of a commitment to it and with
the determination to do it to the best of one’s
ability (Kleinig, 1996). The students need to
be developed as critical moral agents who
actively make their choices while critically
evaluating their moral implications and
developing their understandings of
professionalism and professional obligations.
The ideal professional has, therefore, an
obligation to affect positive change and
actively respond to ethical ideals and
misconduct; that is, the professional, at any
stage of their career, must be actively engaged
in the construction and negotiation of
acceptable ethical practice.
CONCLUSION
In today's time and culture where our life is
characterized mainly by pluralism with which
we have to deal with crises and turmoil that
we are experiencing, with the increasing
interconnectivity of the World and the
dependence of one another, and the
“relativization” of values, which is primarily
an expression of decreased confidence in
society and the loss of certainty about the
answers to the fundamental questions of our
existence. Ethics protects and nurtures
humanity of our existence, both in ourselves
and in others. The students, through
cooperative education experiences, interact
with the practice settings of their chosen
profession, often for the first time. As
emerging professionals they need to develop
both technical abilities and ethical values to
critically respond to the practices of the
workplace rather than being enculturated. and
socialized into cultures, which may or may not
be inherently ethical. Thus, there is a need to
explore and develop effective educational
strategies that can be specifically scaffolded.
into cooperative education programs, bearing
in mind the challenge of positional power
differences between the student and
professionals in the workplace, and should be
reviewed with respect to the goals of both
cooperative education and professional ethics
education.
REFERENCES [1]. Bagnall, R. G. (1998). Moral education in a postmodern world: Continuing professional
education. Journal of Moral Education, 27(3): 313-331.
[2]. Ball, S. (1999). Labour, learning and the economy: A policy sociology perspective. Cambridge
Journal of Education, 29(2): 195-206.
[3]. Campbell, M. and Zegwaard, K. E. (2011). Ethical considerations and workplace values in
cooperative and work-integrated education. In R. K. Coll and K. E. Zegwaard (Eds),
International handbook for cooperative and work-integrated education: International
perspectives of theory, research and practice (2nd ed., pp. 363-369). Lowell, MA: World
Association for Cooperative Education.
[4]. Campbell, M., Herrington, A. and Verenikina, I. (2009). Journeying from college to work: The
changing identity of early-career police. Journal of Cooperative Education and Internship, 43(1):
55-64.
[5]. Cooper, L., Orrell, J. and Bowden, M. (2010). Work integrated learning: A guide to effective
practice. New York, NY: Routledge.
[6]. Eames, C. and Cates, C. (2011). Theories of learning in cooperative and work-integrated
education. In R. K. Coll and K. E. Zegwaard (Eds.), International handbook for cooperative and
work-integrated education: International perspectives of theory, research and practice (2nd ed.,
pp. 41-52). Lowell, MA: World Association for Cooperative Education
[7]. Garavan, T. and Murphy, C. (2001). The cooperative education process and organisational
socialisation: A qualitative study of student perceptions of its effectiveness. Education and
Training, 43(6): 281-302.
[8]. Gluchmanova, M. (2015). The importance of ethics in the teaching profession. Procedia - Social
and Behavioral Sciences, 176: 509-513
[9]. Kleinig, J. (1996). The ethics of policing. New York, NY: Cambridge University Press.
[10]. Nystrom, S. (2009). The dynamics of professional identity formation: Graduates’
transitions from higher education to working life. Vocation and Learning, 2(1): 1-18.
[11]. Sutton, M. (2005). The Globalization of Multicultural Education. Indiana Journal of
Global Legal Studies, 12(1): 96-108.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11014
ORGANIC FARMING - NEED OF THE HOUR
Gyanendra Maurya
Agro-consultant, SHUATS Agrarian Society
Concept of organic farming The term of organic farming is not new for the farmers. The method of organic farming
has been adopted from centuries for the cultivation of crops due to their diverse climatic
conditions. Ten thousand years ago the ancient civilization start farming by adopting the methods
of organic farming. The cultivation of natural herbs and medicinal plants in the forest and
wilderness is also in the same category. The method of organic farming among all the other
farming practices is becoming special focus of the agricultural scientists now days. The main
reason for adopting organic farming is to minimize the use of artificial fertilizers, pesticides,
weedicides and other agricultural chemicals. In fact, it not only saves money but also protects the
environment, land fertility, increased employment opportunities on long term basis. For the
many of the organic concept came and one is zero budget natural farming by Mr. Subhash
Palekar.
Zero Budget Natural Farming, Mr. Palekar and his vision Mr. Subhash Palekar studied natural system and verified natural processes of the forest
on his farm for six year, since 1989 to 1995. There were about 154 research projects during these
six years of research work. After six years of verified research work, he got the package of
technique about Zero Budget Natural Farming; which he is giving to the farmers throughout
India. He (Krishi ka Rishi) also awarded by many awards some are:
BASAVA SHRI AWARD (2005)
GOPAL GAURAV AWARD (2007)
PADMA SHRI (2016) This model eliminates the cost of fertilizers, pesticides and seeds and greatly reduces the
incentive to borrow, one of the chief causes for farmer suicides in the country.
Definition of Zero Budget Natural Farming (ZBNF) Zero Budget Natural Farming (ZBNF) or holistic agriculture is a method of agriculture
that counters the commercial expenditure and things required for the growth of plant are present
around the root zone.
In the Zero Budget Natural Farming nothing has to be purchased from the outside. All things
required for the growth of the plant are available around the root zone of the plants.
98 to 98.5% nutrients are taken from air, water & solar energy. Remaining 1.5% nutrients taken
from the soil are also available free of cost as it is taken from the prosperous soil which is
enriched with these nutrients.
52
WHY ZBNF? An approach towards sustainability
Expense-free farming
Farming up to 30 acres with one native cow
Farming with minimum electricity and water consumption
Producing quality, poison-free food
Agriculture without external input
Techniques of multi-crop cultivation for higher net income
Reducing external labor requirement
Farming in tune with nature
Saving the farmers from suicide themselves and leaving behind their families as beggars.
Despite all these things there is contradiction between the people that promote organic
farming and the people that don’t promote the use of organic farming? Due to increased use of
inorganic fertilizers now people feel fear in using organic fertilizers as these are slow in
providing nutrients. That’s why so many questions arise related to the nutrition and reliability of
these organic fertilizers. Some of these questions are listed below:
Can we provide enough food for everyone through organic farming?
Is it possible to fulfill the nutritional needs of crops from organic sources?
What are the environmental benefits of organic farming?
Is the quality of the food produced by organic farming is good?
Is organic farming economically beneficial?
Is the control of diseases caused by insect pest possible through organic farming?
The yield from organic farming may be less than the yield from conventional farming
systems but it’s not same for each crops some of the crops yields much better than that of
conventional farming, during drought the production of organic crops is much higher. Due to
green revolution, per acre yield remains almost same even through the adaptation of organic
farming in the areas where irrigation facilities are available. Traditionally in arid regions the
inputs mostly used in small amounts. So the production through organic farming gives better
results.
Organic farming (ZBNF) and food security To provide sufficient amount of good quality food to the human beings and animals
different management techniques including balanced fertilizer, crop rotation, crop residues
recycling, good quality irrigation water and use of good quality seeds should be adopted. During
crop rotation leguminous crops should be preferred than other crops. It is normally believed that
by the use of organic farming the production will be reduced fiercely. However it is not proved
practically. Studies have shown that while moving from conventional farming toward organic
farming the demand and supply of the food will not be affected. However its effect on exports
depends upon the crop quality. But later on the production of most of the crops get better in yield
and quality.
53
Nutritional management in organic farming (ZBNF) The organic farming critics say that the fertility and productivity of soil cannot be
improved by the addition of organic manures because the availability of organic resources is
limited. But due to climatic change and soil constraints the use of organic manures is useful than
inorganic fertilizers. In organic farming the availability of nitrogen from organic sources
sometimes lowers the production of edible commodities. In limited water conditions or in arid
areas the difference between production through organic farming and conventional farming
remains only about 10-15% per acre.
Rearing of animals is an old tradition and is helpful in organic farming. Because the
animals eat plant residues and other fodder crops growing on the soil and their waste material is
used as an organic fertilizer and ensures the improvement in soil fertility. Dairy farming played a
significant role in improving the financial situations of the poor farmers. Farmers can collect
these organic manures but do not store properly that’s why 40-60% of the nutrients especially
nitrogen lost. In organic farming these losses can be minimized through composting and vermi
composting. One gram of desi cow dung contains 300 to 500 crores of beneficial effective
microbes.These micro-organisms decompose the dried biomass on the soil and make available
the nutrients to the plants. All Indian cow breeds are suitable for ZBNF.
Dung and urine from one desi cow is sufficient to cultivate 30 acres of land in ZBNF.
Economic aspects of organic farming (ZBNF) In organic farming very small amount of inputs is needed to purchase. Organic fertilizers
and insecticides can be prepared from animal wastes and locally available trees and grasses.
Biological and mechanical methods are adopted for insect control. The use of available resources
as inputs decreases the cost. Sometimes it is seen that cost in organic farming can increases due
to the purchase of organic fertilizers but this gap can be controlled due to high costs of the
products.
What farmer wants…..?
They want good green crop and high yield but what about ENVIRONMENT? By managing the organic farming through cultural practices we can achieve both
economic and environmental benefits. Organic farming provides environmental protection,
increase in biodiversity, energy use and reduction in carbon dioxide emission in developed
countries. While in developing countries it increases per acre production at low cost, increase
biodiversity and also environmental protection.
Palekar’s Principles of ZBNF to overcome from farmer’s problems 1. Low Input farming:
The production cost for the farmer is zero as no input needs to be purchased. As 1.5 to
2.0 % of the nutrients are taken from the soil by the plant, there is no need to add fertilizers.
These nutrients provided by nature (as in the forest) are totally free of cost.
2. Natural input
Natural farming does not require chemicals inputs or organic compost like vermiculture
(S. Palekar considers these external inputs as destructive as chemicals) but promotes a natural
catalyst of biological activity in the soil and natural protection from diseases.
3. Soil mulching
It is necessary to create the micro-climate under which micro-organisms can well
develop, that is 25 to 32 °C temperature, 65 to 72 % moisture. It creates darkness and warmth in
the soil. It conserves humidity of the soil, cools it and protects its micro-organisms.
54
Mulching promotes humus formation, suppresses weeds and maintains the water requirement of
crops.
4. Multicropping
Multicropping is a good way to minimize the risks for the farmer who is able to enjoy
continuity of yield throughout the year. In case of a crop’s failure he can also rely on the other
crops. It has expanded farmers’ income sources.
The arid and dry regions where land is barren for many years but social, economic, and
environmental factors are favorable. There is a possibility of success in organic farming. So the
lands of arid region can be brought under cultivation immediately without any potential risk of
lack of production.
Application of ZBNF towards Low Input and High Yield Crop Role of Jeevamrita
Soil is saturated with all the nutrients, but these are in the unavailable form to the roots of
the plants. Beneficial microorganism in Jeevamrita converts the nutrient in non available form
into dissolved form, when it is inoculated to the soil.
Jeevamrita is either sprayed/sprinkled on the crop field or added to the irrigation tank in regular
interval of 15 days until the soil is enriched.
Role of Beejamrut
Naturally occurring beneficial microorganisms are found in cow dung.These microorgani
sms are cultured in the form of beejamrut and applied to the seeds as inoculms.
It is reported that seed treatment with beejamrut protects the crop from harmful soilborne
pathogens and also helpful in producing IAA and GA3.
Insect-Pest Management in ZBNF
Allowing for an acceptable level of pest damage.
Encouraging predatory beneficial insects to control pests.
Encouraging beneficial insects and microorganisms by serving them nursery plants
and/or an alternative habitat, usually in a form of a shelterbelt or hedge row.
Careful crop selection, choosing disease-resistant varieties.
Companion crops that discourage or divert pests.
Row covers to protect crops during pest migration periods
Pest regulating plants and ecologic pesticides and herbicides
no-till farming, and no-till farming techniques as false seedbeds
crop rotation to different locations from year to year
Conclusion Savings on cost of seeds, fertilizers and plant protection chemicals has been substantial
because of continuous incorporation of organic residues and replenishment of soil fertility. Help
to maintain the soil health. The new system of farming has freed the farmers from the debt trap
and it has instilled in them a renewed sense of confidence to make farming an economically
viable venture.
Pest management is a key component in zero budget natural farming crop production
systems.
To successfully control pest in a zero budget natural farming, it is important to understand the
interactions of different components in a specific ecosystem.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11015
55
Capsicum: It’s potency in therapeutic uses beyond the taste and colour B. Vanlalneihi, Sujayasree.O.J
PhD Scholars
ICAR-Indian Institute of Horticultural Research, Bengaluru
INTRODUCTION
India is a country of vast biodiversity and rich in its natural resources. Varieties of
spices, herbs, plants, and trees are grown in various parts of the country, which have more than
one use. Most of them are rich source of nutrition, some are popular spices, and some have
exclusive medicinal uses also. The objective of this article is to give a brief and compact
information on capsicum and its versatile potential medicinal values, and to consider those for
developing some potent and effective drugs with minimum or no side effects for wide range of
pathological conditions.
Capsicum species has been commonly used as a spice and broadly as medicinal
applications. The genus Capsicum contains capsaicin, the pungent irritating compound in the
placental area. The concentration of capsaicin molecule differs among and between the species.
Capsaicin finds its way in the treatment of various neurological pain syndromes, obesity, non-
allergic rhinitis and the associated symptoms in various formulations. Despite the study as an
important spice crop, in-depth scientific research for the medicinal benefits is still in infancy
stage.
Chemistry
All plants from the Capsicum genus produce varied
amounts of capsaicin and all of them have been
used as a spice ingredient and consumed by
humans for over 6000 years. It contains a phenolic
compound known as capsaicin (8-methyl-N-
vanillyl-6-nonenamide); which is a primary
pungent principle and constitutes 80% of
capsaicinoid content of chilli peppers that
represents an important ingredient of the
majority of spicy foods. Capsicum species are native to the tropical and humid zones of Central
and South America and belong to the Solanaceae family, which includes peppers of important
economic value. Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is a naturally occurring
alkaloid extracted from fruit of the capsicum plant family. It is a member of the vanilloid family
of compounds such as vanillin from vanilla, eugenol from bay leaves and cloves, zingerone from
ginger and capsaicin from hot peppers. The vanilloids possess a vanillyl (4-hydroxy-3-
methoxybenzyl) moiety and this confers their biological activity. Structurally, like other
vanilloids, capsaicin has a benzene ring and long hydrophobic carbon tail with a polar amide
group.
It is grown widely and consumed as a food additive throughout the world for its
pungency compound. Capsaicin is an intriguing molecule since the consumption of chilli peppers
evokes opposing sensations (pleasant and unpleasant) depending on the individual experience
and chilli pepper consumption habits. Therefore, it is important to understand the mechanisms of
capsaicin action in pain modulation as well as in other pathological conditions. If used in the
right dosage and frequency, capsaicin promotes pain relief, and so caught the attention of
researchers.
Pharmaceutical formulation of capsaicin
1. Topical application
The most common therapeutic use of capsaicin is for
the management of pain. For the treatment of various
pain syndromes, including post-herpetic neuralgia,
diabetic neuropathy, and chronic musculoskeletal pain,
low-concentration creams, lotions, and patches
containing capsaicin (0.025%–0.1% wt/wt) intended for
daily topical application have been used. Meanwhile,
the high concentration patch containing 8% capsaicin is
widely used to treat post-herpetic neuralgia, HIV neuropathy, and other conditions with
neuropathic pain symptoms. The application of this formulation does not required medical
prescription and is often self-administered. The studies have revealed that three to five topical
skin applications per day for periods of two to six
weeks have modest beneficial effects against various
pain syndromes.
2. Oral administration of capsaicin
The therapeutic dose of
capsule capsaicin has not been
established, however, the
generally recommended daily
dose stated on labels of
commercially available
capsules is 1350–4000 mg of capsicum with 0.25% capsaicin. Both the
lower (0.4–2 mg) and higher (135–150 mg) doses of capsaicin are also
effective in accelerating energy expenditure, fat oxidation, thermogenesis,
and decrease appetite in humans. Hence, many findings lead to the role of
capsaicin as an effective weight loss and amelioration of obesity. It has
been reported that the capsaicin (extracted of Capsicum frutescens Linn.)
at the doses of 2.5–10.0 mg/kg may reduce thromboembolism without
non-significant alteration in platelets.
3. Nasal sprays
To treat non-allergic rhinitis and the associated symptoms, capsicum nasal sprays and
homeopathic preparation of Capsicum annum and Eucalyptol nasal sprays are used. Although a
therapeutic dose has not been established yet, some finding has shown that 4 µg/puff of
capsicum, three times a day for three consecutive days, is efficacious for non-allergic, non-
infectious perennial rhinitis.
Conclusion:
Capsaicin plays an important role in plants health and find its way in the used as spice and
condiments. It has been essential to our understanding of physiological and pathological
processes of this molecule in improving human health. Though this molecule exists for
thousands of years, capsaicin is still an interesting challenge among researchers and presents a
wide horizon of potential therapeutic uses. However, for pharmaceutical industry,
characterization of capsaicin molecule is needed due to the influence of genetics and
environmental on the frequency of this molecule. Though varied pharmaceutical formulations
and clinical applications are available, the efficacy of capsaicin is still in infancy stage.
Therefore, new pharmaceutical formulations, development of new analogs, or targeting the
capsaicin-activated receptor are promising pharmacological approaches in the following years.
Thus, we may look forward for wonderful potent drug formulations from Capsicum to enrich,
upgrade, and strengthen our pharmaceutical reserves for more than one pathological conditions.
References
[1]. Suh YG, Oh U. Activation and activators of TRPV1 and their pharmaceutical
implication. Curr Pharm Des 2005;11(21):2687–98.
[2]. Watson CP, Evans RJ. The postmastectomy pain syndrome and topical capsaicin: a
randomized trial. Pain 1992 Dec;51(3):375–9.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – issue 1 Article no. 11016
58
EXAMINATION SYSTEM IN INDIA AND E-GOVERNANCE PATTERN FOR
UNIVERSITY EXAMINATION SYSTEM
Hradesh Rajput1, Rekha Rani
2 Neha Singh
1, Pratisha Srivastava
1
1 Assistant Professor, Warner Collage of Dairy Technology (WCDT), SHUATS, Allahabad
2 Ph. D.
(Food Science and Technology), WCDT, SHUATS, Allahabad
ABSTRACT
Education is important for learning and it can be accessed by examination system in better ways. In
schools, colleges and professional degree colleges all have different examination system. In
professional degree colleges mainly semester and annual examination pattern is followed. Various
comparative studies had been conducted to analyze better examination system better. Each pattern
has its own merits and demerits. Information and communication technology is a very helpful tool
for providing good governance or electronic government (E-governance) to the community which is
bringing a sea-change in the working of organizations and institutions. E-governance can act as a
facilitator for equal access of information at different level and refers to the delivery of national or
local government information and services via the internet or other digital means to citizens or
business or other governmental agencies. It is emerging at a very rapid speed in India and all over
the world.
INTRODUCTION
Education is described as a process of facilitating
learning, acquisition of knowledge,
reorganization, construction and reconstruction of
values, habits, attitude, perception and actions
(Hume and Beauchamp, 2006; Qamar et al.,
2017). Learning or knowledge acquiring mainly
concerned with the experience of a person as a
whole, not imposing one’s characteristic or habit
and also focusing on individual social, intellectual,
moral, emotional and physical growth in life
(Hume and Beauchamp, 2006). Examination
system is a systematic process to create pillars for
society, conjures up an image of fear and dread
(Malik et al., 2010). Generally, the examination
means testing and estimating one’s academic
ability and performance by oral or written
examination which was based on the prescribed
syllabus provided for the test within a specified
period of time (Aggarwal, 2005; Collins and
O’Brien, 2011). Examination occupies a very
significant place in a university system.
Examination is an instrument to test what the
student had learned and retained in his mind
during course of study. University examinations
have stimulating effect on both students and
teachers. To the Student, it gives a goal towards
which he/she is directed and impels him to attain
that goal with in specified period of time.
Examination may be used as a means to organize
and integrate knowledge, it encourages student to
go through various books and integrate ideas to
respond to a given problem. For a teacher too,
examination gives a stimulus and goal orientation
towards his/her works. In a nutshell, we can say
that examinations are inevitable, without
examination the work of students and teachers will
neither have precision and any direction.
Examination is always an effective instrument to
evaluate the quality and quantity of knowledge or
say learning in a specific field and time.
University examinations are conducted for each
stage at the end of the academic session. There is
hardly any month for when exams are not
conducted.
SEMESTER VERSUS ANNUAL EXAMINATION SYSTEM
Different examination systems were used all over
the world, mainly semester (6 months) and annual
systems were in focused with their unique
characteristics used to evaluate student and quality
of education. Each examination system has its
own importance in different regards. In semester
system, students had to grab knowledge, concepts
in short duration of time as compared to annual
system, but at same time students felt convenient
in semester system as courses are divided and
learnt in short duration as compared to annual
system, where whole course leant and evaluated at
end of year. Quick picking and screening is more
in semester exams and intellectual challenge as
well as improves intellectual learning in the
semester system (Malik et al., 2010; Yousaf et al.,
2012; Singh et al., 2013). The annual examination
system gives an opportunity to grasp concepts and
study of texts in detailed manner. In this system,
students get enough time to do mastery over
subjects, but in semester system students built
concepts in short duration. For cognitive learning
semester system moves to the higher level of
learning and student is evaluated on both
intellectual and behavioural basis. Proper training
of teachers, however, can help the students to pass
through examination in the Semester system
(Aggarwal, 2005; Bell et al., 2013).
Figure 1 Annual vs semester examination system
Annual system of examination is the one
which conducts one examination at the end of
year in which papers are set by
internal/external professors and are checked
by internal /external examiner under the
supervision of the concerned University, little
or no role for internal assessment and
examiner, so there are little chances of biases
for evaluation of students (Malik et al., 2010;
Yousaf et. al., 2012; Khattak et al., 2011).
Annual system allows teachers to teach
student while taking help from not only from
books but also by using modern technologies,
multimedia, internet facilities to help students
to get into the depth of any topic and to
improve knowledge, as students get enough
time in annual system to make their grip
strong on tough subjects by revising them,
again and again, that helps them making
strong concepts over the subjects (Khattak et
al., 2011; Shah, 1988) and will improve not
only his/her theory knowledge but also
practical skills can be improved (Khattak et
al., 2011).
In semester system students had the
advantage of appearing in exams after the
short interval after almost every 6 months,
marks are divided into separate categories in
term of assignments, presentations, mid-term
and final terms theory and practicals. Students
get more chances to improve their grading in
this type of system (Khattak et al., 2011;
Munshi et al., 2012; Rana and Perveen,
2013). The greatest advantage of semester
system is that students get evaluated about
their progress through continues feedback and
tests (Aslam et al., 2012). Previous data
determined that students motivation is an
important factor in their performance and
most students get motivation from their final
results and positions in exams and to achieve
such satisfaction can be achieved by proper
planning and management through the
academic year (McClure and Spector, 2005;
Slavin and Davis, 2006). Semester system
provides flexibility to their students regarding
improving their learning quality by decreasing
their work load but it does not allow students
to do mastery over subjects involving in their
course and making concepts (Bell et al., 2013;
Aslam et al., 2012; Jadoon et al., 2012;
Rahman, 2013). Previous studies concluded
that semester system of examination is
accepted by the students and teachers in terms
of marks obtained, personality development
and flexible environment for learning (Hill
and Solent, 1999) while such system
disagrees in terms of making concepts (Aslam
et al., 2012), doing mastery over subjects
(Yousaf et al., 2012) and taking part in extra-
curricular activities (Aslam et al., 2012).
Semester system has a disadvantage in
making students overburdened in their studies
as well as financially as they have to deposit
fees in every semester (Munshi, et al., 2012;
Rana and Perveen, 2013; Abbasi et al.,
2011).
COMPARATIVE STUDIES OF ANNUAL VERSUS SEMESTER EXAMINATION
SYSTEM
A comparative study was conducted in
Government. Colleges, Universities and
among staff for annual and semester system,
regarding marks obtained and the passing
ratio of students. They had taken feedback
from 216 students of Bachelor of Commerce
(B.Com.) and 265 students of Bachelor in
Business Administration (BBA) in 2010 and
75 students of B.Com and 72 students of BBA
in 2011. On the basis of qualitative research,
data collected through questionnaires and face
to face discussions with the students as well
as staff of their university. They concluded
that students agreed with semester system as
it provides good marks in exam as compared
to the annual system (Khattak et al., 2011).
A study was conducted in five
dominant Universities with the objective to
rule out student’s consummation about
semester exams in different universities
(McClure and Spector, 2005). Previous data
considers student’s gratification in the context
of coursework, teachers and teaching
methods, time of coursework. They
distributed self-administered questionnaires
among students randomly and 5-point scale.
Results favored the semester system for
providing a flexible environment for
improving marks obtained and to make a
student less burdened as they had to go
through short course (Slavin and Davis, 2006;
Abbasi et. al., 2011; Ayubbuzder and Ali,
2013).
DEMERITS OF EXAMINATION SYSTEM IN INDIAN UNIVERSITIES
Examinations continue for months causing physical and mental stress both for students as
well as for university administration.
Declaration of results also takes very long time owing to which students remain ideal for
months together.
Moreover, the dates of examinations and declaration of result also vary between different
universities and sometimes students are not able to get admission to higher studies in the
universities or academic fields of their choice.
E-GOVERNANCE PATTERN FOR UNIVERSITY EXAMINATION SYSTEM
University education in India is at the
crossroads. Changes are inevitable in the
education system, particularly at the university
level challenges arising from complexities of
educational process and changing demands and
needs of society. With the increase in number
of students, number of universities and number
of colleges, there is a need of advanced
technology with skilled individuals to fulfill the
requirements and it poses huge challenge for
the administrators of all the institutions to
manage the administration, examination and to
improve the quality of education. With the
advancement in the technology, it is very
important for the educational institutions,
especially universities to have an optimum use
of technologies by implementing automated
system in the universities. Information and
communication technology is a very helpful
tool for providing good governance or
electronic government (E-governance) to the
community which is bringing a sea-change in
the working of organizations and institutions.
E-governance can act as a facilitator for equal
access of information at different level and
refers to the delivery of national or local
government information and services via the
internet or other digital means to citizens or
business or other governmental agencies. It is
emerging at a very rapid speed in India and all
over the world. It is of information technology,
people and governments. It is the application of
information technology to the government
processes to bring Simple, Moral, and
Accountable, Responsive and Transparent
(SMART) governance. The strategic objective
is to support and simplify government for E-
government community comprised of citizens,
civil society organizations, private companies,
government lawmakers and lawmakers, and
regulators on networks. Wadhwa (2006) has
redefined the term 'Governance' as Public
Administration because of its wide perspective
and generous sense and E-governance is
electronic governance or the governance
through Information Communication
Technology (ICT) or computerization and has
analyzed the need of the hour to automate the
integrated examination system.
Many Universities are now embracing the use
of information communication technology
(ICT) in search for more efficient and
competitive processes both in delivery of
lectures as well as in administrative processes.
ICT is a major vehicle for process change. The
entire governance and the policy makers are
also stressing hard for adoption of new
technology to make the system more
transparent. It is a known fact that computer is
a very sophisticated communication device. It
can bring both authentic and logic to bear upon
problems and can bring the same arithmetic and
logic to the matter of communication. In such
an event, communication becomes more
efficient. ICT is growing all over the world and
this technology has reached the common people
by breaking all the geographical barriers. Thus,
it is vital for the people to have access to
information at their door step with a minimum
cost. The interactive nature of ICT and its
ability can help the citizen without wasting
much time and money. Maki (2008) had
described ICT as that technology which can be
used right from student administration to
various resource administrations in an
education institution, whereas administrative
sub-systems include personnel administration,
student administration, resources
administration, financial administration and
general administration. O'Donoghue et al.,
(2001) stated that utilizing the internet to
deliver electronic learning had created
expectations both in the business market and in
the higher education institutions. Volery (2000)
argues that the fast expansion of the internet
and related technological advancements, in
conjunction with limited budgets and social
demands for improved access to higher
education, has produced a substantial incentive
for universities to introduce e-resources. If
universities do not embrace e-learning
technology that is readily available, they will be
left behind in the pursuit for globalization.
Hearn (2000) contends that university
structures are rigid and unproven, regarding the
incorporation of technological advancements.
Traditional universities should also compete
with other independent education providers in
relation to social demands for 'lifelong learning'
and globalized education services. It has
become essential to consider not only access to
education but also exploit the technology,
where computers have become an indispensable
element of present education system.
The existing approach to tackle this
challenge is to increase technology capacity in
terms of infrastructure building and enhance
awareness level among users to utilize the full
potential of Information Technology (IT) as
electronic resources in higher education system
to become a strong knowledge economy in the
world map. With the introduction of
Information Technology Act (ITA), 2000, in
India, transactions on the internet have got legal validity in India (ITA, 2000).
Information Technology Act 2000 addressed the following issues:
1. Legal recognition of electronic documents
2. Legal recognition of digital signatures
3. Offenses and contraventions
4. Justice dispensation systems for cybercrimes
MERITS OF E-GOVERNANCE IN UNIVERSITY EXAMINATION SYSTEM
An integrated university E-governance solution
can empower the university and its affiliated
colleges to administer the progress of education
and services to the stakeholders in a much better
manner. E-governance not only helps in managing
all the activities online and also supports better
control and monitoring of all the processes of the
university providing unique serving stakeholders.
In the context of university, features of E-
governance are –
a) Automating the routine work of universities;
b) Web-enabling the various functions so that
colleges and students can have a direct access,
c) Improving the functioning of various processes
so that accountability, effectiveness, reliability and
efficiency may be achieved.
Different universities had initiated the process of
computerization of the University examination
system. Computerization of the University system
was inaugurated by Government of India in
November, 2008, taking a quantum step in
automation of the University system to make as a
paper free University and whole automation
system was finally operational within a short span
of time. With this, university's examination system
was completely revamped. Optical mark
recognition (OMR)-based answer books were
introduced and the results were also computerized
(The Tribune, 2008). To support the
computerization of the system, the universities had
created new facilities in terms of hardware and
software for automation of activities related to
administrative block, teaching departments and all
other students and faculty-related activities. The
automation of the evaluation and preparation of
the results will cut down the time of declaration of
results and automated issue of the detailed marks
cards (DMCs).
Some of the processes like on-line filling of
examination form, admit card, result declaration
etc. Computerization of all the administrative and
service functions of the university, such as
admissions, examinations, financial matters, store
inventory management at an advanced stage of
implementation from registration to issue of hall
tickets. The process regarding result processing,
generation of result cards and issuing of result is
yet to finalize (The Hindu, 2010). Indian
Universities are striving hard for computerization
of its functional units to make the system
transparent, so that credibility of universities can
be maintained. Universities which go for
computerization will have to make strong
commitment for instructions and administration.
In the Indian Universities, well planned and
careful implementation of the computers as a tool
or aid will have far reaching benefits in Indian
Universities (Binod et al., 1994).
EARLIER EFFORTS IN COMPUTERIZATION OF EXAMINATION SYSTEM
Recognizing the importance of ICT which is a
major vehicle for process change and an
effective tool to transfer the entire governance,
Himachal Pradesh University has initiated a
process for computerization of its examination
system from the year 2006. It was started in
some of the under graduates (UG)-BA, BSc. and
B.Com and post graduate’s (PG) - MA (Hindi,
English and M.Com. classes on a pilot basis.
University examinations had stimulating effect
on both students and teachers. To the students, it
gives a goal towards which he/she is directed
and impels him to attain that goal within
specified period of time. The performance of
student can be judged on the declaration of the
result. The whole career of a student is based on
the timely processing of results and which also
reflects how fast and accurately the University/
Institute declare the results. For the teachers too,
the examination gives a stimulus and a goal
orientation towards their work.
CONCLUSION
Examinations are conducted for each stage at the
end of the academic session. Continuous
examinations cause both physical and mental
stress to the students and teachers. Publication of
results also takes a very long time and students
remain ideal for months together. This period
becomes longer if universities are using traditional
method of examination processing. Manual
method of examination process is very time
consuming, tedious, costly and prone to errors
especially where bulk data handling is involved
such as in the examination wing of the
universities. Though lakhs of students are
receiving education every year, yet in most of the
universities, the management of examination
system is still manual. By automating the
examination system we meant to minimize human
intervention by adopting ICT since the technology
promises compact storage, speedy retrieval of data
and untiring diligent work.
REFRENCES
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universities: the case of BahauddinZakariya University, Pakistan. Asian Social Science, 7(7):209.
[2]. Aggarwal, J. (2005). Essentials of Examination System: Evaluation. Tests and Measurement New Delhi, Vikas
Publication.
[3]. Aslam, H. D., Younis, A., Sheik, A. A., Maher, M. and Abbasi, Z. A. (2013). Analyzing Factors Affecting
Students’ Satisfaction regarding Semester System in Universities of Pakistan. Journal of American Science,
8(10):163-70.
[4]. Ayubbuzder, M. and Ali, A. (2013). Assessment of students’ learning achievements under semester system in
Pakistan. Journal of Basic and Applied Scientific Research, 3(6):79-86.
[5]. Bell, C., Mills, R. and Fadel, K. (2013). An analysis of undergraduate information systems curricula: Adoption of
the IS 2010 curriculum guidelines. Communications of the Association for Information Systems, 32(2):73-94.
[6]. Binod, C., Agrawal, B. C. and Symes, L.R. (1994). "Potential of a Computer as a Tool in Higher Education",
Future of Computerisation in Institutions of Higher Learning, Concept Publishing Company (P) Ltd. 1994, pp 65.
[7]. Collins, J. W. and O’Brien, N. P. (2011). The Greenwood dictionary of education: ABC-CLIO.
[8]. Hill, A. D. and Solent, M. N. (1999). Geography on the Web: Changing the learning paradigm? Journal of
Geography, 98(3):100-107.
[9]. Hume, D. and Beauchamp, T. L. (2006). An enquiry concerning the principles of morals: Oxford University Press.
[10]. Jadoon, J., Jabeen, N. and Zeba, F. (2012). Towards Effective Implementation of Semester System in Pakistan:
Lessons from Punjab University. 2nd International Conference on Assessing Quality in Higher Education.
[11]. Khattak, Z. I., Ali, M., Khan, A. and Khan, S. A. (2011). Study of English teachers and students’ perception
about the differences between annual and semester system of education at postgraduate level in Mardan. Procedia-
Social and Behavioral Sciences, 15:1639-1643.
[12]. Maki, C. (2008). Information and Communication Technology for Administration and Management for
secondary schools in Cyprus, Journal of Online Learning and Teaching, 4 (3).
[13]. Malik, T., Avais, P. and Khanam, T. (2010). Comparative analysis of MA English Results under Annual and
Semester system: Quality Assurance in Pakistan. Language in India, 10(5).
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choice and performance. Assessment and evaluation in higher education, 30(6):571-579.
[15]. Munshi, D. P., Javed, M. and Hussain, D. I. (2012). Examination in semester system: What is observation of
faculty and students. The Sindh University Journal of Education-SUJE, 41.
[16]. O'Donoghue, J., Singh, G., and Dorward, L. (2001). "Virtual Education in Universities: A Technological
Imperative", British Journal of Educational Technology. 32(5).
[17]. Qamar, M. M., Rasul, A., Tariq, M., Basharat, A., Farooq, R., Khaliq, I., Azam, K., Rabia, I., Khalid, R., Nawaz,
S., Ashraf, F., Khan, I., Shmashi, M., Irshad, S. (2017). An analysis of physical therapy student’s attitude towards
pursuing higher education in pakistan. Medical Channel.
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exam system to test Kerala University", November 1, 2010, Thriruvananthapuram, India.
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college of management sciences, Peshawar, Pakistan. International Journal of Academic Research in Business and
Social Sciences, 2(9):53.
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11017
65
Production and Health Benefits of food peptides
K.Shunmugapriya
Ph.D Scholar, Department of Food Science and Nutrition, TNAU, Madurai.
Introduction
Proteins in foods do not only serve
as nutrients but also perform physiochemical
roles that promote health. Most of the
physiological activities of proteins are
performed by peptide sequences encrypted
in the parent protein which become active
when cleaved intact. Bioactive peptides are
released during enzymatic proteolysis
(gastrointestinal digestion in vitro hydrolysis
using proteolytic enzymes) of proteins and
also during food processing (cooking,
fermentation, ripening). Nature remains the
largest source of bioactive peptides since
plants, animals, fungi, microbes and their
products contain various proteins in them.
So far, bovine milk, cheese and dairy
products are the greatest sources of bioactive
proteins and peptides derived from foods.
However, they can also be obtained from
other animal sources such as bovine blood,
gelatin, meat, eggs, and various fish species
such as tuna, sardine, herring and salmon.
Some vegetable sources of bioactive
peptides and proteins are wheat, maize, soy,
rice, mushrooms, pumpkin, sorghum and
amaranth
Production of Bioactive peptides
Bioactive peptides are produced
mainly by enzymatic hydrolysis and
Microbial fermentation. Sometimes
combination of these two methods produces
better and shorter functional peptide than
single method.
Enzymatic Hydrolysis method (In vitro)
In this method, the peptide bond
formation is mediated by an enzyme
(protease) in free or immobilized form. The
enzymatic method is especially useful in the
synthesis of very short peptides (2–5
oligomers) and in the condensation of large
peptide fragments. Proteolytic enzymes such
as chymotrypsin, papain, pepsin, subtilisin,
termolisin, trypsin, among others, have been
used in the presence of organic solvents as
catalysts for the synthesis of peptide bonds.
Microbial Fermentation method (In vitro)
This involves culturing some
bacteria or yeast on protein substrates to
hydrolyze the proteins with their enzymes as
they grows. The growing bacteria or yeast
secret their proteolytic enzymes into the
protein material to release peptides from the
parent protein
Several lactic acid bacteria (LAB)
(e.g. Lactococcus lactis, Lactobacillus
helveticus) have been reported to release
bioactive peptides by the process of
fermentation. This system consists of a
number of distinct intracellular peptidases
including endo-peptidases, amino-
peptidases, di-peptidases, and tri-peptidases.
Apart from bacteria starter, yeast and
filamentous fungus have also been used in
producing bioactive peptides. Proteins can
be co-cultured using a combination of
different bacteria or even yeast and bacteria
to accelerate the proteolytic process.
After fermentation, the mixture is
centrifuged and the supernatant recovered.
The supernatant may then be subjected to
further hydrolysis using proteolytic enzymes
to obtain shorter peptide sequences.
Alternatively, the low molecular weight
peptides in the supernatant can be recovered
by solvent extraction.
Production of peptides by
Gastrointestinal Digestion (In vivo)
Bioactive peptides may be released
in vivo during gastrointestinal digestion by
the action of digestive enzymes like pepsin,
trypsin or chymotrypsin. Dietary proteins
undergo denaturation in the presence of
hydrochloric acid secreted by the parietal
cells of the stomach. This acid activates
pepsinogen and converts it into its active
form, pepsin. Pepsin acts on proteins to
metabolise them to amino acids.
Gastrointestinal digestion permits the
consequent action of the enzymes present in
the small intestine such as pepsin, trypsin or
chymotrypsin, which are responsible for
protein hydrolysis Some other proteolytic
enzymes such as alcalase, thermolysin, may
be utilized with pepsin and trypsin in order
to simulate gastrointestinal digestion. They
have also been employed to release various
bioactive peptides.
Health benefits of bioactive peptides
Antihypertensive activity
The angiotensin is one of two
polypeptide hormones and a powerful
vasoconstrictor that functions in the body by
controlling arterial blood pressure through
the contraction of smooth muscles of the
blood vessel. Angiotensin converting
enzyme (ACE)-inhibitory peptide blocks the
conversion of angiotensin I to angiotensin II.
The ACE causes elevation of blood pressure
by converting angiotensin-I to the potent
vasoconstrictor, angiotensin-II, and by
degrading bradykinin, a vasodilatory
peptide, and enkephalins. ACE inhibitory
peptides such as β-casein, κ-casein have
been isolated from enzymatic digest of sour
milk. ACE inhibitory peptides such as α -
lactorphin and β-lactorphin are also
generated from whey proteins a-lactalbumin
and lactoglobulin, respectively.
Immunomodulatory activity
Immunomodulatory bioactive
peptides derived from both casein and whey
proteins are related to the stimulation and
proliferation of human lymphocytes,
macrophage phagocytic activity, anti-body
synthesis and cytokine regulation.
Cytomodulatory peptides produced from
casein may inhibit cancer cell growth by
stimulating the activity of immune
competent cells.
Antimicrobial peptides
These peptides have bacterial
membrane-lytic activities which disrupt
normal membrane permeability. Factors
influencing the antibacterial activity are the
electrostatic interactions between the peptide
and positively charged and anionic lipids on
the surface of the target microorganism.
Also, the hydrophobicity of the peptide
(factor required for insertion into the
membrane) and peptide flexibility allow
peptide interaction with the microbial
membrane. Chymosin digested casein
releases caseicidin peptide that exhibits
antimicrobial activity against
Staphylococcus spp.,Sarcina spp., Bacillus
subtilis and Streptococcus pyogenes.
Antitumor activity
Cancer, also known as malignant
neoplasm. All forms of cancer are
characterized by abnormal cell growth, that
is, they lack the mechanisms that control nor
mal cell division. Several peptides, such as
the cecropins, buforins, and magainins have
shown antitumor activity without affecting
normal eukaryotic cells. The peptide Lanak,
isolated from oyster hydrolysate showed
anticancer activity against human colon
carcinoma cell lines.
Hypocholesteremic activity
Peptide having high bile acid-
binding capacity can inhibit the reabsorption
of bile acid in the ileum, whereby it can
decrease the blood cholesterol level. Cumin
seed derived peptides CSP1, CSP 2 and
CSP3 have been shown to inhibit cholesterol
micelle formation, inhibit lipase activity and
bind strongly to bile acids and may therefore
lower cholesterol when consumed.
Mineral binding peptides Mineral-binding phosphopeptides or
caseinophosphopeptides have the function of
carriers for different minerals by forming
soluble organophosphate salts, especially
Ca2+
ion.
Application of peptides in Food
Packaging
The development of active
packaging by incorporating antimicrobial
peptides in food packaging material can be
done either to prolong the life of the product
or to reduce the microbial load of the
packing before use. The development of
active packaging with antimicrobial peptides
can be accomplished by 3 main methods of
incorporation: direct peptide incorporation
in the polymer; peptide coating on the
polymeric surface; and peptide
immobilization in the polymer.
Conclusion
Peptides produced by chemical and
Enzymatic hydrolysis occurring during
digestion or fermentation can liberate an
enormous amount of bioactive peptides
whose activities span from antimicrobial,
anti-thrombotic, antihypertensive, opioid,
immunomodulatory, mineral binding, and
antioxidative. As a result of this broad
spectrum of activities, bioactive peptides
have the potential to be used as food
additives and ingredients of pharmaceuticals
for the treatment or prevention of some
medical conditions and life style diseases,
such as obesity, diabetes type II and
hypertension.
Fig 1. Production of bioactive peptides by various methods
ISSN no. would be updated in a month (ISSN upgradation needs 1 month for verification after inauguration)
ISSN: ___________ Volume 1 – Issue 1
www.agrifoodmagazine.co.in
AGRICULTURE & FOOD: e-Newsletter - An online magazine of Agriculture, Food Technology and Life Science
- Inauguration : 1st January 2019
- Release of 1st Issue - 1st January 2019
- Article Submission: www.agrifoodmagazine.co.in
Articles Published in 1st Issue – (18) 1. Vertical gardens - An urban perspective horticulture Page 1
2. Integrated pest management: a solution for doubling farmers' income Page 4
3. Nutraceutical potential of tree bean (Parkia roxburghii) Page 6
4. Grafting-an alternative tool for combating biotic and abiotic stresses in brinjal Page 8
5. Role of food processing to sustain life Page 10
6. 3D food printing - to meet demand of food designs Page 12
7. Farming as a profession: my perspective Page 18
8. Emerging shelf-life extension techniques for minimally processed fruits and
vegetables
Page 23
9. Application of prebiotics as a functional food Page 28
10. Valorization of horticultural waste Page 32
11. Measures to attract youth towards horticulture education Page 37
12. Mushrooms: An ideal food source Page 40
13. Importance of professional ethics and value education in teaching Page 47
14. Organic farming - Need of the hour Page 51
15. Capsicum: It’s potency in therapeutic uses beyond the taste and colour Page 55
16. Examination system in India and e-governance pattern for university examination
system
Page 58
17. Production and health benefits of food peptides Page 65
18. Microgreens: arising trend in food and nutrition world Page 68
www.agrifoodmagazine.co.in
http://www.agrifoodmagazine.co.in AGRICULTURE & FOOD: e-Newsletter ISSN no: To be updated soon
Volume 1 – Issue 1 Article no. 11018
68
Microgreens: Arising trend in food and nutrition world Anusree Anand, Sujayasree.O.J, Deeplata
Ph.D Scholars
ICAR-Indian Agricultural Research Institute, New Delhi
Email:[email protected]
INTRODUCTION
The spectrum of life in terms of income,
life style and spending is changing rapidly with
economic development. Diet related diseases
such as obesity, diabetes, cardiovascular
disease, hypertension, stroke and cancer are
escalating both in developed and developing
countries, in part due to imbalanced food
consumption patterns. In developing countries
like India, 13.5% people are chronically
undernourished with Western-Asia and Sub-
Saharan Africa, the most severely affected
regions. Microgreens are a new class of edible
vegetables with lots of potential in term of
nutritional ability to cure various deficiencies
(Pinto et al., 2015).
Microgreens are trending now as people
include them in their smoothies, piling them on
sandwiches, mixing them into salads, and even
growing them at home. This is due to the
change of life style pattern and health
consciousness among consumers. This article
provides nutritional importance of microgreens
and their possible health benefits along with
some of the post-harvest risks and its
management.
What are microgreens?
Microgreens are seedlings of vegetables
or herbs. Once the seed of a plant begins to
grow, it is considered a sprout. Once the sprout
begins to grow, at a particular stage, it is
considered as baby greens. Microgreens stand
between sprouts and baby greens. These are
older than sprouts but younger than baby
greens. They are of size ranging from 5-10cm
and contain a central stem, cotyledon leaf and
first pair of young true leaves. Sprouts are
usually grown in water and harvested within 2-
3 days while microgreens are grown in soil,
require sunlight, and are harvested after 1-3
weeks of growing time, when they are about 2
inches tall. Baby greens are grown for longer
periods and are usually around 3-4 inches tall
when they are harvested.
Sprouts Microgreens Babygreens
Popular plants as microgreens
Variety of high-quality microgreens is grown commercially and sometimes they are
grown by individuals at lower scale for home use. The flavour of microgreens depends on the
plants they comes from. It can range from mild to tangy, spicy, or peppery. Microgreens can
be grown from any herb or vegetable. Some of the most popularly consumed microgreens are
given below:
Table 1: Commonly used microgreens
Commercial name Botanical Name Family Microgreen colour
Beet Beta vulgaris L. Chenopodiaceae Reddish green
Celery Apium graveolens L. Apiaceae Green
Cilantro Coriandrum sativum L. Apiaceae Green
Garnet amaranth Amaranthus hypochondriacus L. Amaranthaceae Red
Golden pea tendrils Pisum sativum L. Fabaceae Yellow
Green basil Ocimum basilicum L. Lamiaceae Green
Green daikon radish Raphanus sativus L. Brassicaceae Green
Magenta spinach Spinacia oleracea L. Chenopodiaceae Red
Pea tendrils Pisum sativum L. Fabaceae Green
Pepper cress Lepidium bonariense L. Brassicaceae Green
Purple kohlrabi Brassica oleracea L. Brassicaceae Purplish green
Purple mustard Brassica juncea L. Brassicaceae Purplish green
Red cabbage Brassica oleracea L. Brassicaceae Purplish green
Red mustard Brassica juncea L. Brassicaceae Purplish green
Growing microgreens
Microgreens are relatively easy to grow
on a small scale and can even thrive indoors if
sunlight is available. These can be grown in
garden bed, window sill as well as in containers,
depending upon the requirement. They are grown
in a standard, sterile, loose, soil, and many mixes
can be used successfully with peat, vermiculite,
perlite, and bark. Mixed cultivation of
microgreens is also done by the growers. Having
the appropriate mix of microgreens at the right
stage of harvest is one of the most important
production strategies for success. The time from
seeding to harvest varies greatly from crop to
crop (Pinto et al., 2015). The growers are
selecting the crops having a similar growth rate
during seeding a mixture of crops, so the entire
crop can be harvested at once.
Nutritional importance of microgreens
Phytonutrient levels differ according to
growth stages of the plant and often decrease
from the seedling to the fully developed stage
(Ebert et al., 2014). Microgreens are 4-6
times more nutrient dense than their mature
counterparts (Xiao et al., 2012). So, microgreens
can be termed as ‘Functional Foods’, which have
health promoting or disease preventing
properties.
In recent years, consumption of
microgreens has increased along with consumer
awareness and appreciation for their tender
texture, distinctive fresh flavours, vivid colours
and concentrated bio-active compounds such as
vitamins, minerals, antioxidants, etc. Researchers
found that, there is higher amount of total
ascorbic acid in cabbage microgreens,
phylloquinone and violaxanthin in garnet
amaranths, β-carotene and lutein in red sorrel,
etc., and some microgreens like red cabage, green
daikon radish and cilantro contain highest
concentration of vitamins and carotenoids
(vitamin C, vitamin E and lutein respectively).
Nutritional importance and storage of some
common microgreens are given in Table 2.
Table.2: Nutritional component and storage of some microgreens
Crop Nutritional component Harvesting
stage
Storage
Spinach Vitamin C, Carotenoids 10 days Polyethylene (PE) films at 5°C ; 14
days
Buckwheat Total phenolics, radical
scavenging activity and
flavonoids
5cm height Polyethylene films, stored at 1, 5, 10,
15 or 20°C for 14 days and at 5°C for
21 days
Broccoli Antioxidant activity 9 days Polyethylene film at 5°C for 21 days
Radish Ascorbic acid,
phylloquinone and phenols
7 days Polyethylene films at 1°C for 21 days
Lettuce Minerals 14 days Freeze dried
The industrial production and marketing is limited due to their rapid deterioration in product
quality associated with short shelf life, usually 3–5 days at ambient temperature. Hence they
are characterized as highly perishable products (Chandra et al., 2012).
Conclusion
There is a great potential for growing microgreens from variety of crops which will
cater their demand in the market. Combined with the great advances from past years, the
future development will contribute to deeper understating of microgreen production.
Microgreen industry is the growing field and there is a good scope for future research in this
area due to increase of consumer demand. The achievement of appropriate type of crop,
harvesting, and marketability will act as vehicle for this industry. Progress toward
establishment of shelf life stable techniques will also likely to accelerate the demand of this
crop in the coming years. The physiological and biochemical changes occurring during
microgreen storage deserves more attention. Advancements of postharvest processing
techniques and pack-aging technology will help to maintain the quality for longer periods of
time and extend their shelf life. In addition to quality parameters, the functional information
of microgreens will help to select the specific crop and harvest at appropriate stage of growth.
REFERENCE
[1]. Chandra, D., Kim, J. G. and Kim, Y. P., 2012, Changes in microbial population and
quality of microgreens treated with different sanitizers and packaging films. Hort. Env.
Biotech., 53: 32-40.
[2]. Ebert, A. W., Wu, T. H. and Yang, R.Y., 2014, In: Sustaining Small Scale Vegetable
Production and Marketing Systems for Food and Nutrition Security, pp, 234-244.
[3]. Pinto, E., Almeida, A. A., Aguir, A. A. and Ferreira, I. M. P. L.V.O, 2015, Comparison
between the mineral profile and nitrate content of microgreens and mature lettuces.
Journal of Food Composition and Analysis, 37: 38-43.
[4]. Xiao, Z. L., Lester, G. E., Luo, Y. G. and Wang, Q., 2012, Assessment of vitamin and
carotenoid Concentrations of emerging food products: Edible microgreens. Journal of
Agricultural and Food Chemistry, 60: 7644-7651.