Amin C. Kapoor’s research while affiliated with Chaudhary Charan Singh Haryana Agricultural University and other places

The efficacy of neem, citrus, garlic and podina powders and neem oil at 1 and 2% level (w/w) in sorghum grains was evaluated against larvae of Trogoderma granarium. Neem kernel powder and neem oil completely prevented damage by an introduced larval population. In other treatments, grain damage was noticeable after 3 months, although significantly less than in untreated grains. Thereafter, the percentage of damaged kernels increased progressively and reached as high as 29% (neem leaf), 44% (citrus), 56% (podina) and 71% (garlic) compared to 85% in the control after 6 months. Nutritional composition viz., moisture, ash, fibre, fat, protein and carbohydrates of treated grains remained unaffected after 1 month of storage. After 6 months, changes in nutritional composition were proportional to insect damage. Chapatis (unleavened bread) prepared from flour of treated grains after 1 and 6 months were of normal colour, appearance and texture, but in all cases, their taste, aroma and overall acceptability were adversely affected either by insect infestation or plant products or their combination.

Insect infestation of wheat, maize, and sorghum grains caused by Trogoderma granarium Everts and Rhyzopertha dominica Fabricius singly or in mixed populations resulted in substantial reductions in the contents of total lipids, phospholipids, galactolipids, and polar and nonpolar lipids. The reduction was significant (P < 0.05) at 50 and 75% infestations. Phospholipids in wheat and galactolipids in maize and sorghum were more affected as compared to other lipid classes. Losses of lipids showed significant (P < 0.05) and negative correlations with the levels of insect infestations. T. granarium was comparatively more destructive than R. dominica because of variation in the distribution pattern of lipids in seed components and feeding habits of insects. Storage of three cereal grains for 1, 2, and 4 months had no significant effect on total lipids and other classes of lipids. Keywords: Lipids; cereals; insect infestation; storage

Pearl millet (Pennisetum typhoideum) grains were fermented with Lactobacilli and yeast alone, in combination and with natural flora at 30 degrees C for 48 h after giving various processing treatments viz, fine and coarse grinding, soaking, debranning, dry heat treatment, germination and autoclaving after adding of water. Fermentation was carried out with Lactobacillus acidophilus and Rhodotorula isolated from naturally fermented pearl millet and Lactobacillus acidophilus, Candida utilis and natural fermentation using freshly ground pearl millet flour as inoculum. All the processing treatments except coarse grinding improved the protein and starch digestibility. Autoclaving enhanced the digestibilities of processed samples which was further improved by different types of fermentation, the maximum being in case of germinated and naturally fermented pearl millet. A combination of Lactobacilli and yeast was more effective in increasing the protein as well as starch digestibility as compared to pure culture fermentation.

Pearl millet (Pennisetum typhoideum) was fermented with Lactobacilli or yeasts alone and in combination, and with natural microflora after various processing treatments, as grinding, soaking, debranning, dry heat treatment, autoclaving and germination. Fermentation was carried out at 30 degrees C for 48 hours with Lactobacillus plantarum (LP) and Rhodotorula (R) isolated from naturally fermented pearl millet and Lactobacillus acidophilus (LA), Candida utilis (CU) and natural microflora (NF). Germination and autoclaving, and debranning and autoclaving were the most effective processing treatments to reduce the phytic acid, amylase inhibitors and polyphenols. There was a further reduction in these antinutrients due to fermentation. Phytic acid and amylase inhibitors were completely eliminated after fermentation in some of the samples especially in soaked, debranned and germinated ones. Polyphenols were altered non-significantly in general but fermentation with Lp + R and NF caused a significant increase in polyphenols.

A significant decrease in essential amino acids of wheat, maize and sorghum was observed due to grain infestation caused by mixed populations of Trogoderma granarium Everts and Rhizopertha dominica Fabricius (50:50). Non-essential amino acids were also adversely affected. Among the essential amino acids, maximum reduction was found in methionine, isoleucine and lysine in infested wheat, maize and sorghum grains, respectively. Lysine, with lowest chemical score in uninfested and infested grains of three cereals, is the first limiting amino acid. Insect infestation caused significant (p < 0.05) reduction in the chemical score of all the essential amino acids, yet did not change the position of first and second limiting amino acids in wheat and sorghum. However, in case of maize, isoleucine became the second limiting amino acid. Infested grains also showed substantial reduction in essential amino acid index, calculated biological value and requirement index.

Polyphenol and phytic acid contents of wheat, maize and sorghum varied significantly and increased progressively with the levels of grain infestation (25, 50 and 75%) caused by Trogoderma granarium Everts and Rhizopertha dominica Fabricius separately and mixed population. Higher insect infestation (50 and 75%) of wheat and sorghum led to substantial increase (by weight) in polyphenol and phytic acid due to the selective feeding activities of the beetles. Feeding of both insect species on maize caused proportional increase in polyphenol but decrease in phytic acid due to variation in the distribution of these compounds in seed components and also selective feeding habit of insects. Storage of uninfested cereal grains for up to 4 months did not cause appreciable change in the levels of these antinutrients.

Four supplement mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing roasting and malting techniques. Malting used in the formation of the supplements reduced significantly hot paste viscosity of all the four supplements and increased their nutrient density per unit volume. The organoleptic trials conducted on rural mothers revealed that taste, texture, colour, aroma, appearance and overall acceptability of all the four supplements were found to be excellent with mean overall acceptability. Children did not develop any GIT disorders after consuming the products. Trained panelists found all the four supplements acceptable as indicated by a nine point hedonic scale.

Four supplement mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing roasting and malting techniques. Malting used in the formation of the supplements reduced significantly hot paste viscosity of all the four supplements and increased their nutrient density per unit volume. The results of organoleptic trials conducted on rural mothers revealed that taste, texture, colour, aroma, appearance and overall acceptability of all the four supplements were excellent with mean scores of overall acceptability (9.77, 9.33, 9.11 and 8.75) for supplements I, II, III and IV, respectively. Children did not develop any GIT disorders after consuming the products. Trained panelists found all the four supplements acceptable as indicated by Nine point hedonic scale.

There were substantial losses in thiamine, riboflavin and niacin contents of wheat, maize and sorghum grains at three infestation levels (25, 50 and 75%) caused by releasing two insect species viz., Trogoderma granarium and Rhizopertha dominica separately and mixed population. Losses were to the extent of 65 to 69% (thiamine), 50 to 67% (riboflavin) and 10 to 32% (niacin) due to T. granarium and 23 to 29% (thiamine), 13 to 18% (riboflavin) and 4 to 14% (niacin) due to R. dominica at 75% level of infestation in three cereal grains. Storage of grains (1-4 months) in insect free conditions did not show appreciable changes in the vitamin contents.

Four low cost supplements containing whole wheat, pearl millet, bengal gram, green gram grain and amaranth leaves employing roasting and malting methods were developed. Nutritional evaluation showed that chemical composition of developed supplements was within the range prescribed for processed supplements and could meet satisfactorily one third requirements of protein, energy, iron and calcium for young children. Developed supplements were stored in three packings, polythene bags, tins with lids, glass bottle with lids (each 1 kg capacity, under ambient temperature (24-32 degrees C) and RH (70-80%) for a period of 30 days and analysed for moisture, peroxide value, fat acidity and alcoholic acidity. Stored samples were also evaluated organoleptically. The values of moisture, peroxide value, fat acidity and alcoholic acidity of stored samples were within the range of prescribed specifications for processed supplements. Storage of supplements for 30 days resulted in non-significant changes in organoleptic traits except for taste and aroma of bajra based supplements on 20th and 30th day of storage. In spite of these variations, all the supplements were found to be acceptable till 30th day of storage.