Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Dr. S. MANIKANDAN, M.Sc., Ph.D
Lecturer in Botany
Thiruvalluvar University Model Constituent College,
Tittagudi 606 106, Tamil Nadu, India.
Email id: drgsmanikandan@gmail.com
Title: Spreading Awareness about Millets for the Common Man in India
I. Introduction to Millets
A. Definition and Background
B. Importance of Millets in Indian Culture and History
II. Types of Millets
A. Overview of Different Types (Foxtail, Finger, Pearl, Proso, Barnyard)
B. Nutritional Composition and Health Benefits of Each Type
III. Uses of Millets
A. Culinary Applications
1. Traditional Indian Dishes
2. Modern Fusion Recipes
B. Non-culinary Uses (Animal Feed, Ethanol Production, etc.)
IV. Millet Recipes for Indians
A. Breakfast Recipes
1. Millet Upma
2. Millet Pongal
3. Millet Idli/Dosa
B. Lunch/Dinner Recipes
1. Millet Khichdi
2. Millet Pulao
3. Millet Roti/Paratha
C. Snack and Dessert Recipes
1. Millet Laddu
2. Millet Dhokla
3. Millet Cookies
V. Benefits of Using Millets
A. Nutritional Benefits
1. High in Protein, Fiber, and Essential Nutrients
2. Gluten-Free and Low Glycemic Index
B. Environmental Benefits
1. Drought Resistance and Sustainable Cultivation
2. Soil Health Improvement
C. Economic Benefits
1. Cost-Effectiveness for Farmers and Consumers
2. Contribution to Food Security and Rural Livelihoods
VI. Conclusion
A. Recap of Key Points
B. Encouragement for Integration of Millets into Daily Diet
C. Call to Action for Spreading Awareness and Supporting Millet Cultivation
Non leguminous fodder-
1) Maize (Zea mays): Maize forage is more nutritious at milk stage. It is non leguminous kharif crop . it is a maintenance type fodder having 8-10% protein.
2) Jowar/sorghum (Sorghum Vulgare): Green jower contain 0.5% DCP,16% TDN, 0.13% Ca and 0.03% Phosphorus. For feeding of livestock it should be harvested at 50% flowering stage.
3) Bajra or Pearl Millet (Pennesetum typhoids) : It is harvested before flowering stage for feeding the animals. It contain 13% TDN and 0.9% DCP.
4) Oats (Avena sativa) : This is the non leguminous crop of the rabi season .It is the best crop for hay making. It is a maintenance type fodder having 7-9 % CP and 55 % TDN.
Leguminous fodder :
1) Berseem (Trifolium alexandrium): Berseem is one of the most important cultivated crop of India. Kashni is the weed crop grown along with berseem. It is grown in rabi season. It contain 15% CP and 60 % TDN. But excessive intake of berseem may lead to bloat condition.
2) Lucerne (Medicago sativa) : this is the productive type fodder it contain 12-15% CP and 55- 60 % TDN
3) Lobia or Cow pea (Vigna sinensis ): It contains on an average 15% CP and 30 % crude fiber on dry matter basis.
Concentrate:
1) Cereal grains- The cereal grains are high in starch and low in fibre. The DCP range between 7-10 % and TDN from 70-80%. The cereals are all deficient in Ca containing less than 1g/kg DM. the Phosphorus content is higher being 3-5g/kg . the cereal grains are deficient in Vitamin D.
2) Barley (Hordeum sativum): Barley being the second main rabi crop of India. It contains 7-8 percent DCP and 75-80 percent TDN, 0.07 percent Ca and 0.28 percent P. Barley is deficient in vitamin A, D and riboflavin but rich in niacin content.
3) Maize (Zea mays): Maize contains 7 percent DCP and 80 percent TDN. The yellow maize contains enough amount of carotene, hence good for feeding of livestock and poultry birds. It is deficient in lysine and methionine. Maize contains about 730 gm starch/ Kg DM, is very low in fibre and has a high metabolised energy value.
4) Gram: Gram contains 12 to 16 percent DCP and 78 percent TDN. Animals have great liking for this grain and so, used for preparing the concentrate mixture for feeding the livestock.
5) Jowar: Whole grains are usually fed to chickens. It contains 7 percent DCP and 74 percent TDN and high percentage of leucine.
This topic covers the parameters essential to improve the quality of durum wheat products such as pasta, macroni. Also the breeding methods involved in it.
IPR Studio is an intellectual property consultancy operated by IPR enthusiasts devoting their practice to protect “creation of innovative minds” in the form of Patent, Trademark, Copyrights and Industrial Design.⠀
⠀
To know any information on Intellectual property rights, get in touch with us at info@iprstudio.com
Inventions falling within the scope of Section 3 and section 4 of Patents Act 1970 are not patentable in India. To check whether your invention falls within the scope of section 3 and 4, get in touch today with our patent attorneys.
An opposition proceeding is an administrative process available under the patent law of many jurisdictions which allows third parties to formally challenge the validity of a pending patent application ("pre-grant opposition"), of a granted patent ("post-grant opposition").
Protect Your Business, Brand Name, Logo from anywhere in India for 10 years by registering the trademark.
Get in touch with ou TM expert for cost-effective filing of Tm Application.
A patentee is a person to whom a grant is made or privilege secured by patent the patentee assigned the patent to his employer.
According to Patent Law, the patentee enjoys exclusive rights by which the patentee possess, use, benefit from and dispose of the patent, and no entity or individual may, without the authorization of the patentee, exploit the patent, that is, make, use, offer to sell, sell or import the patented product, or use the patented process, or use, offer to sell, sell or import the product directly obtained by the patented process, for production or business purposes.
Let's discuss different patent forms available at IPO and purpose of each form-
Application for Grant of Patent Form 01
Provisional/Complete Specification Form 02
Statement and Undertaking Under Section 8 Form 03
Request for Extension of Time Form 04
Declaration as to Inventorship Form 05
Claim or Request Regarding any Change in Applicant for Patent Form 06
Notice of Opposition Form 07
Representation for Opposition to Grant of Patent Form 07A
Claim or Request Regarding Mention of Inventor as Such in a Patent Form 08
Request for Publication Form 09
Application for Amendment of Patent Form 10
Application for Direction of The Controller Form 11
Request for Grant of Patent Under Section 261 and 522 Form 12
Application for Amendment of The Application for Patent/Complete Specification Form 13
Notice of Opposition to Amendment / Restoration / Surrender Form 14
Application for Restoration of Patent Form 15
Application for Restoration of Title/Interest Form 16
Application for Compulsory License Form 17
Request/Express Request for Examination of Application for Patent Form 18
Application for Revocation of a Patent for Non Working Form 19
Application for Revision of Terms And Conditions of License Form 20
Request for Termination of Compulsory License Form 21
Application Registration of Patent Agent Form 22
Application for The Registration of Name in The Register of Patent Agents Form 23
Application for Review/setting Aside Controller Decision/Order Form 24
Request for Permission for Making Patent Application Outside Form 25
Authorization of a Patent Agent/Or any Person in a Matter or Proceeding Under The Act Form 26
Statement Regarding the Working of the Patented Invention on Commercial Scale in India Form 27
To Be Submitted By Small Entity / Startup Form 28
Request For Expedited Examination Of Application For Patent Form 18A
Request For Withdrawal Of The Application For Patent Form 29
To Be Used When No Other Form Is Prescribed Form 30
US Patent US 9.415,087 relates to the use of non-immunosuppressive cyclophilin inhibitors in the treatment of Coronavirus infection in a patient.
US Patent US 9.415,087 relates to the use of non-immunosuppressive cyclophilin inhibitors in the treatment of Coronavirus infection in a patient.
Now, Small entity is eligible for expedited examination.
2. if the applicant is a natural person or in the case of joint applicants, all the applicants are natural persons, then
the applicant or at least one of the applicants is a female, are eligible for expedited examination.
3. Department of Goverment, Government institutions, and Government companies can also file for expedited examination.
4. No transmittal fee for international applications.
5. No fee for preparation of a certified copy of priority document and e-transmission through WIPO DAS.
Now, Small entity is eligible for expedited examination.
2. if the applicant is a natural person or in the case of joint applicants, all the applicants are natural persons, then
the applicant or at least one of the applicants is a female, are eligible for expedited examination.
3. Department of Goverment, Government institutions, and Government companies can also file for expedited examination.
4. No transmittal fee for international applications.
5. No fee for preparation of a certified copy of priority document and e-transmission through WIPO DAS.
The registration and protection of industrial designs in India is administered by the Designs Act , 2000 and corresponding Designs Rules , 2001 which came into force on 11th May 2001 repealing the earlier Act of 1911. The Design Rules, 2001 was further amended by Designs (Amendment) Rules 2008 and Designs (Amendment) Rules 2014. The last amendment in Designs Rules came in to force from 30th December, 2014, which incorporates a new category of applicant as small entity in addition to natural person and other than small entity.
The industrial design recognizes the creation new and original features of new shape, configuration, surface pattern, ornamentations and composition of lines or colours applied to articles which in the finished state appeal to and are judged solely by the eye.
What are the categories of food?
What is a food product?
What are the food items?
What is a food made up of?
food categories list
food category list fssai
food product categories list
fda food categories
food categories chart
fssai product list
fssai license categories
food categories in a grocery store
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or.
How bread is made step by step?
How is bread produced?
What is the process of making bread?
Where is bread produced?
bread manufacturing process flow diagram
bread manufacturing process
bread making process in factory
how bread is made in a bakery
how is bread made in factories
how is bread processed
production of bread by fermentation
process of making bread from wheat
In presenting a personal opinion on the issue of certification of patent searchers, the author outlines the main reasons for its current prominence––customer demand, professional profile, differentiation and the maintenance of standards. He then considers the nature of a good certification scheme and options for developing such schemes.
Patent Information Professional Certification
Patent/Trademark Searching
4 day patent searching course for an adequate knowledge on the Patent Drafting and Searching Practices, Patent Grant Procedures
10 Big Legal Mistakes Made By Startups
Founders' Agreement
The 3 Essential Things Needed in a Founders' Agreement
A Co-Founder Agreement allows you to set out the equity ownership, initial investments and responsibilities of each Co-Founder.
Food is Patentable as a Composition. Under U.S. Patent law, an inventor can patent a process, machine, manufacture, or composition of matter. The food must be new, useful, not obvious, and meet the other disclosure requirements for patentability. However, the critical point remains the same: Food can be patented.
Why is intellectual property?
What is copyright and intellectual property rights?
What do you understand by intellectual property rights?
How can we protect intellectual property?
Patents, designs, trademarks and geographical indications are administered by the. Controller General of Patents, Designs and Trademarks.
Intellectual Property Rights (IPR) are about creations of the mind, they are granted to creators of IP, for ideas which are new and original
Who is Patent Analyst?patent analyst meaning
how to become a patent analyst
patent analyst career path
patent analyst career in india
patent analyst salary
patent analyst interview questions
patent analyst course
How is Haccp used in the food industry?
What is Haccp in food service?
What are the seven principles of Haccp?
What is Haccp and why is it used in food production?What is HACCP? What are its 7 Principles?
Food Businesses and Food Safety in INDIA
Seven Principles of Hazard Analysis Critical Control Point for food safety management system based on the principles of will enable hazards to be identified and controlled
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. CLASSSIFICATION OF FOOD FROM PLANT
ORIGIN
Designed for
preservation.
Low moisture content
usually 10-15 %.
Small unit size.
Often symmetrical in
shape
Hard-texture.
Stable-inherent storage
life of years.
Losses mainly caused of
external factors eg.
Moulds, insects and
rodents
Not desiged for
preservation.
High moisture content
usually 50-90 %.
Large unit-size, typically 5g
t0 6kg
Often asymmetrical in
shape.
Soft texture.
Perishable natural storage
life of a few days to month
depending on type.
Losses caused by external
factors, mainly mouldsand
bacteria and internal factors
eg respiration, sprouting,
NON -PERISHABLES PERISHABLES
6. COMPOSITION OF CEREAL GRAINS
• Carbohydrates constitute about 75 % of of cereals. Localized
in (1) the cell wall, (2) plastids, (3) in vacuoles or the
cytoplasm.
Carbohydrates
• The distribution of the protein fractions varies among
different cereals. There is considerable variation in the
solubility classes among the cereals. Albumins range from 4
% in maize to 44 % in rye, globulins from 3 % in maize to 55
percent in oats, prolamins from 2 % in rice to 55 % in maize,
and the glutelins from 23 % in oats to 78 % in rice.
Proteins
• Oats and maize are unique amongst the cereals as it contain
a relatively high lipid content, e.g., >10 % for oats and as
high as 17 %. Lipid fraction is concentrated in the germ and
in the bran milling fractions
Lipids
7. POST HARVEST PROCESSING AND STORAGE
OF CEREAL GRAINS
Processing stages between harvest and consumption
PRIMARY PROCESSING- Processes designed to clean, sort and remove the
inedible fractions from the grains. Eg- grading, hulling, milling, pounding,
grinding, tempering, parboiling, soaking and drying.
SECONDARY PROCESSING- Transforming the grain into edible products. It
includes flaking, roasting, puffing, frying, baking, fermentation, and extrusion.
Manage the agricultural surplus and ensure stability of food. Eg- murmure,
poha.
TERTIARY PROCESSING- Waste and bio-products are generated which can be
utilized by converting into useful products. Rice bran wax is used as wax coating
for fruits and vegetables. Rice is also used industrially in the production of
alcohol, beer, starch, oil and other byproducts.
8. STORAGE OF CEREAL GRAINS
Cleaning of grains
Curing of Cereals
A good storage structure should:
Provide protection from common storage loss agents such as insect pests,
rodents, moulds, birds and man.
Maintain an even, cool and dry storage environment. The grains should be
placed on pellets above the floor to avoid cold conditions that may lead to
moulds.
Should not allow re-wetting of grain by either moisture migration or rain.
Offer reasonable protection from thieves, natures vagaries or any other factor
of physical damage
Allow aeration as it helps in keeping down the relative humidity of interstitial
gases
Proper sanitization and fumigation to prevent growth of pathogens
9. GRAIN LEGUMES
Legume" refers to the plants whose fruit is enclosed in a pod.
Including more than 600 genera and more than 13,000 species.
Legumes fix nitrogen into the soil, which reduces the need for
chemical fertilizers.
Eg- alfalfa, clover, fresh peas, lupins, mesquite, soy and
peanuts.
Pulses are part of the legume family, but the term “pulse” refers
only to the dried seed.
Dried peas, edible beans, lentils and chickpeas are the most
common varieties of pulses.
Pulses are very high in protein and fiber, and are low in fat.
Pulses are nitrogen-fixing crops.
10. PULSES: NUTRITIONAL
COMPOSITION
PULSES
CARBOHYDRATES 24-68%, Starch, Rffinose
PROTEIN 17- 30%, Soyabean- 42%
FAT 1-2%, Peanut- 50%
MINERALS AND
VITAMINS
calcium, iron, copper, zinc,
potassium, vitamin B complex and
also beta carotene and niacin
ANTI-NUTRITIONAL
FACTORS
protease inhibitor, hemagglutinins,
saponins, cyanogenic glucosides,
lathyrogens, phytate, raffinose and
tannins
12. OILSEED CROPS
Edible oils are triglycerides extracted from plants.
Edible vegetable oils are used in food, both in cooking and
as supplements. There are several types of plant oils, distinguished
by the method used to extract the oil from the plant.
Vegetable oils can be classified in several ways, for example:
BY SOURCE: vegetable oils are extracted from the fruits or seeds of
plants, and the oils may be classified by grouping oils from similar
plants, such as "nut oils".
BY USE: oils from plants are used in cooking, for fuel, or cosmetics,
for medical purposes, and for other industrial purposes.
13. PROCESSING OF OILS SEEDS
EXTRACTION
Grinding with stones- cold pressing – high quality
Steam driven stone press- hot pressing
Screw press - continuous feed
Solvent extraction - follows screw press, hexane