Title : Composition of cereals nutrition in non chemical farming
Abstract:
The theory defines that in the absence of synthetic chemicals, plant develops higher level of natural phytochemicals (phenolic compounds, antioxidant) in defense against biotic or abiotic stress. These compounds are universally distributed among the plant species and possess potent antioxidant activity which reduces the risk of heart cancer, cancer, and other chronic diseases. Cereals consider major source of energy, protein, phytochemicals etc. but neglected in their complete profile of phenolic compounds and total antioxidant activity such as organically grown white rice that commercially available.
Numerous physiochemical properties are exceptionally impacted by the agronomic practices and nutrient applications. The entire cereal grains assume vital because of their utilization in original form notwithstanding that, the inclinations of high eating and cooking characteristics among clients are the derivative force in market which insists breeders for further improvement. Starch is the significant part of rice and portrayed by physiochemical properties, like gel strength, and pasting properties, while Japonica rice cultivars are the significant market holder for various processed food materials and products in Asia. The vast majorities of the manufacturers incline toward rice flour rather than starch as an effective ingredient in processed foods. And yet, the swelling and pasting properties of starch granule were not affected by starch only, inclusive of lipids, protein and mineral compound. External climate and plant nutrition are two significant variables affecting development, yield and grain quality. The immediate trend focused likely on environmental aberrations and health issues, while investigations exceptionally grown towards new adoption of substitute farming as an organic which further develop the rice grain quality. Well convinced science reported, naturally cultivated rice cultivars found superior in grain quality and enhancement of starch properties with better chewiness while compared to conventional chemical based farming.
Audience Take Away:
- The discussion will highlight the antioxidant and phenolic properties of staple foods.
- People can adopt alternate farming practice without chemicals and improve the nutritional aspect of cereals.
- The understanding between plant phytochemicals and farming practice can be improvised.
- The food industry can replicate and inculcate the organic produce for improved bakery products based on starch quality.
