Underutilized crops were once grown more widely or intensively But are falling into disuse for a variety of agronomic, genetic, Economic and cultural reasons. Farmers and consumers are using these crops less because they are in some way not competing with other species in the same agricultural environment. The decline of these crops may erode the genetic base and prevent distinctive and valuable traits being used in crop adaptation and improvement.

1. Value Addition of Underutilized
crops
Aarti Nimesh
ICAR-CIPHET, Ludhiana

2. Underutilized crops were once grown more widely or intensively
but are falling into disuse for a variety of agronomic, genetic,
economic and cultural reasons. Farmers and consumers are using
these crops less because they are in some way not competitive with
other species in the same agricultural environment. The decline of
these crops may erode the genetic base and prevent distinctive and
valuable traits being used in crop adaptation and improvement
Definition

3. Underutilized Crops: What are they?
Underutilized crops are commonly applied to refer to crops whose potential has not been
fully realized. The term itself does not provide any information as to Geographical
(underutilized where?), Social (underutilized by whom?) and Economic (underutilized to
what degree?) Implications.
Regarding the socio economic implication of the term, many species represent an
important component of the daily diet of millions of peoples in different parts of the
world but their poor marketing conditions makethem largely underutilized in
economic terms

4. Underutilized crops

5. Features of Underutilized Crops
It is difficult to precisely define which attributes make a crop "underutilized", but often
they display the following features:
Linkage with the cultural heritage of their places of origin;
Local and traditional crops cultivated with indigenous knowledge whose distribution,
biology, cultivation and uses are poorly documented;
Adaptation to specific agro-ecological niches and marginal land;
Weak or no formal seed supply systems;
Locally important with traditional uses in localized areas;
Produced in traditional production systems with little or no external inputs;
Receive little attention from National research, extension services,
Policy and Decision makers, Donors, Technology providers and consumers;
Scarcely represented in ex situ collection;
A good number are highly nutritious and/or have medicinal properties or other multiple
uses.

6. Importance of Underutilized Crops
They are adapted to marginal soil and climate conditions
Highly Nutritious
Income Generation
Environmental Friendly
Climate smart – Resilient under extreme weather conditions
Significant yield gap
Good opportunities to diversify both diets and on-farm
Untapped demand and uses

7. Constraints in Underutilized Crops
Limited Germplasm available particularly at National level;
Lack of technical information;
Lack of national policy for supporting research and development for improving production
Lack of interest by Researchers, Agriculturists and Extension workers;
Lack of producer interest.
Lack of interest of the private sector
Neglected crops are primarily grown by traditional farmers. These species may be widely
distributed beyond their centres of origin but tend to occupy special niches in the local
production and consumption systems.
They are important for the subsistence of local communities, yet remain poorly documented
and neglected by the mainstream research and development activities.

8. Securing and strengthening the work on
underutilized crops
Developing and monitoring the work:
Efforts so far have been directed to raise the awareness on the Nutritional importance
and other qualities to work on underutilized species and to start redressing their status of
neglect.
It has to be recognized that some efforts on underutilized crops (e.g. kiwi, quinoa which
were one of the Neglected and Underutilized crops before they became important
commodities commercially)
There are some of the issues that we should consider to develop a monitoring system for
assessing the impact of our promotion process of Neglected and Underutilized crops

9. Challenges of Underutilized crops
 Social
 Replaced with new varieties and
Improved crops
 Changing diet
 Loss of indigenous knowledge
 Inadequate awareness of the
nutritional value
 Social Stigma
 Migration of farm labor
 Over-exploitation of wild resources
 Economic
 Changes in land use
 Low commercial value
 Lack of market
 Lack of incentives
 Environmental
 Genetic erosion
 Climate change
 Environmental pollution
 Ecosystem degradation
 Agronomic
 Insufficient seeds
 Lack of seed supply systems
 Insufficiently trained human resources
 Political
 Failure of governments to conservation
and use
 Lack of funds
 Failure of governments to support research
 Absence of legal frameworks and policies

10. Evolution of Specific neglected and Underutilized crops that
became Important Commercial Crops: Quinoa, Millets,
Grasspea(Khesari Dal), Black Rice, Red Rice, Amaranth, Flaxeeds
and Chia Seeds

11. Quinoa: A Fast Growing Crop Coming Out of Unutilized
crop that Became an Important Commercial Crop

12. Quinoa (Chenopodium quinoa Willd.)
“Quinoa is an underutilized crop that could
be a valuable alternative crop to help the
world face critical challenges such as climatic
change, food security, human nutrition, and
overdependence on a few plant species for
the world food supply”

13. Importance of Quinoa
Highly water efficient plant (low rainfall levels (100-200mm p.a.)
Low input crop
Can grow where food crops fail to grow (no competition for resources)
Quinoa’s tolerance to salinity, drought and adaptable to wide range of temperature
makes it an ideal crop for the Marginal Environments
Not only for the food security but contribute to the Nutritional Security
(Ideal for countries affected by Malnutrition)
Quinoa has a high potential both for its Nutritional benefits and its Agricultural
versatility to contribute to food security in various regions of the planet

14. Nutritional Value of Quinoa
Only plant food - contains all 9 Essential amino acids for the human diet
High protein (14-18%)
Gluten free
Low Glycemic Index
Rich source of Vitamins (E and B2-Riboflavin)
More minerals such as Calcium, Potassium, Magnesium and Phosphorus than
other grains
Very high Fe content makes very appropriate to the Anemic kids and women
(10g in diet is enough for a day Requirement).

15. Value added products of quinoa
There are several products derived from quinoa
, such as Puffs, Flour, Pastas, Drinks, Flakes,
Granola, Energy Bars, etc.
 Series of sub-products can be obtained for
use as Food, in Cosmetics and Pharmaceuticals
 Requires the use of advanced technologies
such as the extraction of quinoa oil, starch,
saponins, colourings from the leaves and seeds
etc.

16. Millets: a neglected and underutilized crop play a crucial role in
the Food Security, Nutrition, income generation of the rural poor

17. Millets
There are various millets which comes under the umbrella of
‘underutilized’, ‘forgotten’ or ‘Orphan’ crops.
For thousands of years, millets have been growing as finger millet
(Eleusine coracana), Foxtail millet (Setaria italic), Kodo millet
(Paspalum scrobiculatum), Little millet (Panicum sumatrense),
porso millet (Panicum miliaceum) and Barnyard millet (Echinochlo
a frumentacea) collectively they called minor millets.

18. Importance of Millets
 Millets are gluten free, highly nutritious, millets need very little water for
their production, short growing period under dry, high temperature conditions
Millets are drought, temperature and pest tolerant and hence are grains for
the future in an environment of climate change and global warming
 Millets also required rich soils for growth, no millet attracts any pest hence
they have no or low fertilizer usage and pest-free.
Millets have resistance to pests and diseases, short growing season, and
good productivity under drought conditions in comparison to other staple crops.

19. Millets :
Future of
Food &
Farming
Impact on
Agriculture
(require no
fertilizer)
Pest free
crops
Millets
means
Biodiversity
Can grow
without
irrigation
Grow on
the poorest
of soil
Produce
multiple
security (Food
nutrition,
fodder, fiber,
heath,
livelihood &
Ecology)
Storehouse
of
Nutrition
Tasty &
Versatile

20. Finger Millets
Finger millet popularly known as Ragi is a well
known millet & consumed widely by the people all
over the world. Ragi has the highest mineral &
calcium content when compared to all whole grains
& minerals. It is called as wonder grain. It is a power
house of protein & amino acids. It helps to reduce
the heat of the body. It also helps to heal ulcers &
anemia. It’s a great replacement for rice & wheat
especially diabetic patients.
Foxtail Millets
Foxtail millet popularly known as Kangni
which was used in ancient days. They are short
duration, tolerant to low soil fertility and
drought. These are rich in carbohydrates,
dietary fibre and minerals such as copper and
iron. It helps to keep our body strong and
immune. It also helps to control blood sugar
and cholesterol levels.

21. Kodo Millet Little Millet
Kodo millet is a coarsest millet among the
minor millets, is basically a digestion friendly
millet. It is rich in phytochemicals, phytate that
helps in reduction of cancer risks. It helps to
reduce the body weight which is most needed
for obese people. It helps to overcome irregular
period.
Little millet known as saamai or kutki. It is short
duration, withstand both drought and water logging. It
helps to prevent constipation & heals all the problems
related to stomach. It also helps for women with
irregular periods problems. Its high fiber helps to
reduce the fat depositions in the body.

22. Porso Millet Barnyard Millet
Porso millet commonly known as
cheena which is short duration tolerant
to heat and drought conditions of
western India.
Barnyard millet known as sawan, which has
six times high fiber content in comparison to
wheat. It’s a gluten free millet with high calcium,
phosphorous & fiber. It is high in carbohydrates
& fat too. It helps to maintain the body
temperature. It acts as a good anti-oxidant too.

23. Health benefits of millets

24. Health benefits of millets (Contd.)

25. Technologies Developed for Millets in AICRP-PHET
1. Vivek Thresher-cum-Pearler: It is used for Threshing and pearling of minor millets
Capacity: Threshing capacity: 30-35 kg grain/hr.
Threshing/ dehulling efficiency: > 98%
Pearling capacity (Finger millet): 45 kg grain/hr.
Dehulling capacity (Barnyard millet : 4.0 – 5.0 kg/hr
Effciency: <96%
Cost: Rs 10,650/-

26. 2. Dehuller for Barnyard Millet
Capacity: 45 - 50 kg/h
Cost: Rs 40,000/-
Efficiency: 98%
3. Pedal operated winnower-cleaner-grader for
millets
Capacity: 250 - 350 kg/h
Cost: Rs 8,000/-
Efficiency: 96%

27. 4. Pearling of minor millets
Capacity: 40kg / 8 hours
Cost: Rs 50,000/-
Efficiency: 70%

28. Strategies for creating demand
Traditional and non-traditional, ready to use, convenience foods and foods that can be
used for complementary feeding programmes may be developed with proven nutrient
content and bioavailability mapping.
Millet-based complementary foods such as khichdi, upama, roti etc. in feeding should
be introduced in feeding programmes such as Mid- Day Meal ( MDM), Integrated Child
Development Services (ICDS) etc.
R&D on millets as fodder and forage for livestock feed security may be strengthened.
Commercialize and promote millet-based processed Ready to eat snacks and convenience
foods through public private partnership.
Awareness regarding Nutritional, health and environmental advantages may be created
thorough known communication strategies.
Entrepreneurship and Appropriate strategies to promote and popularize millets for
commercialization through value-addition, branding as health foods.

29. Value added products of millets

30. Grass pea (Khesari Dal): A neglected and underutilized crop of Great
Potential for Nutrition Coping with Climate Change Implications and
Harsh Environments

31. Grasspea(Lathyrus Sativa L.)----A miraculous
pulse Crop
Grass pea is a typical orphan legume crop
Orphan or underutilized crops, play a significant role in many developing countries, because
they provide food and nutrition security to consumers, as well as an income to resource-poor
farmers.
It is a robust legume crop that is considered one of the most resilient to climate changes and to
be survival food during drought-triggered famines.
The hardy penetrating root system allows the cultivation of grass pea in various soil types,
including marginal ones.
As an efficient nitrogen fixer, it meets its own nitrogen requirements and positively benefits
subsequent crops.
Nutrient-dense food crops with reduced water demands such as Lathyrus are likely to play a
key role in alleviating global malnutrition.
Overconsumption of the seeds and a crippling Neurological disorder, later coined
neurolathyrism. Overemphasis of their suspected toxic properties has led to disregard the plant’s
exceptionally positive Agronomic properties and dietary advantages.

32. Why Grass pea is an important underutilized crop?
N2
Carbohydrate
(67%)
Protein
(30%)
Food & Nutritional Security
Straw-animal feed
Ecological Security
SustainableAgriculture
One of the most drought tolerant and
water logging crops

33. Grass pea (Khesari Dal): A promising crop for
food and feed security in dry and wet areas
Survives drought spell (WUE of 11- 27 kg/
ha/mm water)
Tolerate moderate salinity
Perform well in cool highlands
Tolerate high temperatures
Tolerate water logging
Perform well in marginal land
less management
less diseases and insect problems

34. Multiple uses of Grass Pea

35. Various Food & Feed Products from grass
pea

36. Key research strategies
Increasing productivity: Bridging yield gap
– Genetic Enhancement and promotion of quality seeds (VSH)
– Improved production practices
Production through horizontal expansion
– Utilization of fallow lands
– Rotation with cereals
– Promotion of inter-cropping
Lower cost cultivation: Mechanization, weed control,
 Reduce milling loss: seed traits
Enhancing nutritional quality
Sharing genetic materials with global partners

37. Antinutritional component, a Neurotoxin called B-N-oxalyl diaminopropionic acid
(BOAA) is found in Lathyrus sativus (khesari dal) is to be removed during Tertiary
processing & Engineering intervention.
By product utilization in terms of Bio-pesticide formation especially for storage
pests and substitute of fumigation.
Post harvest operation with machine development for:
Dehulling
Grinding
Product development
Removal of Anti nutritional component

38. Black Rice: a neglected and underutilized crop of Great
Potential

39. Black Rice (Orayza sativa)
Seed of Oryza sativa Linne (Gramineae), and is a type of Ancient rice.
Medium grained glutinous whole grain rice with sweet and nutty flavor
and good aroma.
Also known as the ‘Forbidden rice’ or ‘Emperor's rice’
Unpolished Black Rice has a hard surface and a white inner area.
It is extremely rich in Iron.
It is naturally Gluten free.
Black rice contains more Vitamins B and E, Niacin, Calcium, Magnesium,
Iron and Zinc compared to white rice and It is rich in Fibre.
The anthocyanins not only act as antioxidants, they also activate detoxifying
enzymes.

40. Profound amount of phytochemicals: polyphenols, antioxidants, mainly anthocyanin
, which are located in the inner portion of the rice bran.
Used as blood-tonifying purple rice porridge.
Has distinct black colour, which actually turns deep purple when cooked
Consequential health benefits of black rice, aside from its Calorific and Nutritional
value makes it enlisted as a super food.

41. Health benefits of black rice
Protects Heart health
Helps detoxify the body
 A naturally gluten free grain
Aids in satiety and weight management
Beneficial in Iron Replacement Therapy
Keeps away from Cancer
Anti- diabetic and Anti-inflammatory
Good for Skin, Hair and Eyes

42. NUTRITIONAL PROFILE OF BLACK RICE IN COMPARISION WITH
RED, BROWN AND WHITE RICE
It is a well-known fact that black rice has higher nutritional value
than all other rice varieties. Also the nutritional property of Brown rice
is almost comparable with that of black rice.
White rice is mostly preferred and commonly consumed by majority
of the people for its taste and low cost and easy availability. Hence the
nutritional value of black rice and it's amazing health benefits have
made people to add more of black rice in their diet thus replacing
White rice.

43. Value added products of black rice
Black rice Khichdi Black rice Bhujia Black rice flour Black rice gulabjamun

44. Red Rice: a neglected and underutilized crop of Great Potential

45. Red Rice (Oryza rufipogon)
Red rice (Oryza rufipogon) is mostly grown in Shimla, Kullu,Chamba and Mandi districts of
Himachal Pradesh and Udham Singh Nagar district of Uttrakhand.
Eaten as a whole grain, Red rice is commonly consumed in Himachal Pradesh, Uttar Pradesh and
South India, especially Karnataka and Tamil Nadu and is predominantly known for its aroma and taste.
Rice with a red bran layer is called red rice. Though, the colour is confined to the bran layer, a tinge
of red remains even after a high degree of milling.
Red rice was found to have a lower glycemic index than white rice due to which it can be a part of the
diets of diabetics as well as persons suffering from other non-communicable diseases.
Red rice is a storehouse of nutritional excellence and is a healthier alternative to white or polished
rice.
Red rice contains polyphenols and anthocyanin, and possesses antioxidant properties.
Red rice accounts for its aroma and taste. It is traditionally used for curing blood pressure and fever.
It is also used for treating leucorrhea and abortion complications.
 Red rice also contains good amount of trace element such as zinc and iron

46. Amaranth: a neglected and underutilized crop of Great
Potential that can beat malnutrition in the long run.

47. Amaranth: “Food of the Gods”
Fights malnutrition
Hard, wild, fast-growing cereal like plant
Grows in adverse environmental conditions such as Draught, high temp, saline soils and grows
in dry land conditions
In earlier days, Amaranth was considered as the most nutritious grain crop but now has
attracted less attention
Grains used for breads, biscuits, flakes, cake, pastry, crackers, ice cream and lysine rich baby
foods.
Excellent source of iron and β-carotene. Rich in folic acid and thus increases blood hemoglobin
. Lysine in seed proteins as much as in milk (5%), higher than cereals.
Amaranth oil containing squalene, a cosmetic ingredient and skin penetrant is also used as
lubricant for computer discs
Disease treatment – measles, snake bite, kidney stone, chest congestion, piles
 AMA-1 gene has been isolated and introduced in rice and potato due to high quality protein

48. Amaranth leaves
Green nutritious vegetable
Flavour is better than that of spinach
Lower nitrate content
Higher level of fibre and ash
 High calcium, niacin & vitamin C
 Higher level of protein & essential amino acids

49. Amaranth seeds
Colour white to brown
Protein high 13 – 19 %
 High level of essential amino acids
 Lysine content 5.8 g / 100 g protein
 Oil content 1.5 – 3 times higher than in other grains
Cholesterol lowering properties
 Fibre content 3 times higher than that of wheat
 High content of Ca, Fe & Vitamins & Minerals
Seeds may reduce serum cholesterol & high density lipoprotein
(L.D.L )

50. Value added products from Grain Amaranth

51. Flaxseed: a Neglected and Underutilized crop of Great Potential

52. Flaxseed (Linum usitatissimum)
Flaxseed is considered as a potential functional food ingredient as it provides various health benefits
along with nutritional value.
However, it is an underutilized crop, but gained importance in the last few decades
since it has a unique nutrient profile, particularly omega-3 fatty acid, lignans, and fiber.
Flax seed is an important source of α-linolenic acid in the diet of vegetarian people.
The flaxseeds contain 35-45% oil, which contains 9-10% of saturated fatty acids (palmitic and stearic)
, about 20% monounsaturated fatty acids (mainly oleic acid), and more than 70% alpha-linolenic fatty
acid.
Flaxseed is one of the oilseeds grown primarily for their oil content and fatty acid composition,leaving
protein-rich meals as an underutilized by-product
The total protein content in flaxseed ranges between 20 to 30% composed of mainly 80% globulins
and 20% glutelin.
Functional ingredients present in flaxseed make it beneficial for critical diseases like cardiovascular
diseases, cancer, diabetes, obesity, renal and bone disorders
Some examples of value added products are breakfast cereals, skim milk, ice cream, yogurt, cheeses,
extruded snacks, etc.

53. Chia seeds: a Neglected and Underutilized seeds of Great Potential

54. Chia Seeds (Salvia hispanica)
The nutrient-dense seeds contain roughly 17 % protein, 30-35% oil and as much
as 25% fiber. Chia is promoted as a rich source of omega-3 essential fatty acids, ant
ioxidants, dietary fiber, protein, and vitamins/minerals.
The protein content of Chia seeds is around 17% - it is greater than protein conte
nt in all other cereals (for instance, in corn the protein content is 9.4%, rice is 6.5%,
quinoa 14.1% and in wheat 12.6%)
Currently, chia seeds are consumed as ingredients or additions to many foodstuff
s: baked products, muesli, dairy drinks, fruit smoothies or salads.They are also used
as thickeners in soups and sauces.

55. Usage of Chia seeds in the Industry

56. Conclusion
 Neglected and unutilized crops will remain an important crop in the fragile eco- sy
stem and harsh environments;
Multi-disciplinary research employing conventional and molecular tools has the pot
ential to develop high-yielding cultivars of unutilized crops to improve food security,
environmental health and industrial use such as dyes.
Unutilized crops will remain important crop in specific niches and traditional com
munities.
A very good number of unutilized crops have great potential and are very important
for Food & Nutritional Security:
• Contributing directly & indirectly through high protein content.
• Major source of micro nutrients such Mg, Fe and Zn.
• Important source of dietary fiber.