Food_Feeds (Food Technology & Allied science)

Nuts and Oil seeds They contain about 18-40 per cent proteins. Soybean is the richest source of proteins containing about 40%, along with B-vitamins, vitamin E, phosphorus and Iron. They do not contain Vitamin A, D, B12 and C. Oilseeds can be used for the preparation of milk substitutes which can be fed to infants over 6 months of age and to young children in areas where milk is not available in adequate amounts and children having lactose intolerance.

Pulses Dried pulses are rich in proteins containing about 19 to 24 per cent. They are good sources of many B vitamins and minerals, but are deficient in vitamins A, D, B12 and C. Supplement effectively with cereals. Puffed pulses e.g., puffed bengal gram and peas are consumed commonly as a snack by the low-income groups in India. Tender pulses e.g., green Bengal gram, green peas, green field beans etc., contain fair amounts of vitamin C. Further germination of pulses enhances the vitamin C content.

Cereals and Millets Cereals and millets constitute by far the most important group of foodstuffs as they form the staple food of a large majority of the population throughout the world. They form about 70 to 80 per cent of the diets of the low income groups in India and other developing countries. They contain about 6 to 12 per cent proteins and are good sources of some vitamins e.g., thiamine, niacin, pantothenic acid and vitamin B6 and minerals e.g., Phosphorus and iron. Hence, they provide 70 to 80 % of the calories, 6-10% of proteins and other nutrients mentioned above in the diets of the low income groups. All cereals except ragi are poor to moderate sources of Calcium. Ragi is one of the richest sources of Calcium containing about 344 mg/100g. Cereals are deficient in Vitamins A, D, B12 and C. Puffed cereals are consumed widely as a snack by the low income groups in India.

Classification of foods Based on the functions, foods are grouped into energy-yielding, body-building and protective foods. Nutrients which engage in these activities are known as energy-yielding nutrients, body-building nutrients and protective nutrients. Carbohydrates, fats and proteins release energy on metabolism in our body. Foods may be broadly classified into 11 groups based on their nutritive value: (1) Cereals and millets (2) Pulses (Legumes) (3) Nuts and oilseeds (4) Vegetables (5) Fruits (6) Milk and milk products (7) Eggs (8) Meat, fish and other animal foods (9) Fats and oils (10) Sugar and other carbohydrate foods (11) Spices and condiments

Microbiologists may specialize in the study of certain groups of microorganisms. Strictly speaking, bacteriology is the study of bacteria, but the term is often used as a synonym for microbiology, Protozoology is the study of protozoa; a special branch of Protozoology called parasitology deals exclusively with the parasitic or disease producing protozoa and other parasitic micro and macroorganisms. Mycology is the study of fungi such as yeasts and molds. Virology is the science that deals with viruses. Phycology is the study of algae. Further specialization in some aspect of the biology of a particular group of organisms is not uncommon.e.g., Bacterial genetics, algal physiology and bacterial cytology.

Fungi: Fungi are eukaryotic lower plants devoid of chlorophyll. They are usually multicellular but are not differentiated into roots, stems and leaves. They range in size and shape from single celled microscopic yeasts to giant multicellular mushrooms and puffballs. Those organisms commonly called molds, the mildews, the yeasts and the plant pathogens known as rusts. True fungi are composed of filaments and masses of cells which make up the body of the organism known as mycelium. Fungi reproduce by fission by budding or by means of spores borne on fruiting structures that are quite distinctive for certain species.

Protozoa: Protozoa are unicellular eukaryotic organisms. They are differentiated on the basis of morphological, nutritional and physiological characteristics. Their role in nature is varied but the best known protozoa are the few that cause disease in human beings and animals.

Bacteria: Bacteria are unicellular prokaryotic organisms or simple associations of similar cells. Cell multiplication is usually by binary fission.

Viruses: Viruses are very small non-cellular pasasites or pathogens of plants, animals and bacteria as well as other protists. They are so small that they can be visualized only by the electron microscope. Viruses can be cultivated only in living cells.