Grain Processing with Special Reference to Rice

Vasudeva Singh

Department of Bio-Engineering and Technology, Gauhati University, India

World produces around 2600 Million tons of Cereals and India produces around 270 Million tons. World produces around 700 MT of wheat and India produces around 100 MT. Paddy production in the World is around 750 MT and our country produces around 150 MT. Similarly, data is available for Coarse grains consisting of Millets, Legumes consisting of pulses.

Generally, paddy is processed to raw as well as parboiled rice. While processing paddy to raw rice precautions to be taken will be touched upon. Methods of parboiling of paddy, where open atmosphere, pressure parboiling will be touched upon.

Paddy is processed to steamed rice; in which way it is different from parboiled rice will be discussed. Preparation of Expanded rice, popped rice and Flaked rice will also be discussed. Similar attempts will be made to explain how other grains could be processed like rice will be touched upon. Weaning foods preparation and process conditions followed will be discussed while presenting. Attempts will be made to explain the steps, what is happening will also be touched upon.

Pregelatinization of cereals or any other grain will also be spoken. With pilot plant demonstrations, this phenomenon will be discussed upon.

Attempts will also be made to explain the phenomena of making dhals from the pulses. Attempts will also be made to explain the preparation of Sago from tapioca roots.

Biography:
After retiring from CSIR-CFTRI as a Chief Scientist during 2013, worked as an Emeritus Medical Scientist (ICMR) at University of Mysore and at present working as a Professor, under DBT sponsored Food Science Project, Gauhati University. Published 77 research papers, inventor of several processes, one Patent was commercialized to 30 industries. Handled several National & International projects. Guided 70-80 M.Sc students for their Dissertation and Investigation problems and produced 6 Ph.D candidates. guided 4 candidates from Korea, Sudan, Nigeria and Ethiopia for their Post Doctoral Research at CSIR-CFTRI, Mysore. Faculty member and Course Co-ordinator of M.Sc Food Technology, HRD courses of CFTRI. Recipient of several awards, delivered 60-70 invited lectures, innumerable oral lectures, and presented 60-70 posters at National & International Conferences. Serving FSSAI, New Delhi in several capacities. Also, as a member of Research Advisory Committee, ICAR-Central Institute of Post Harvest Engg and Technology, Ludhiana, Punjab.

Foodborne Diseases and Treatments

Prakash Kondekar

Indian Institute of Naturopathy, India

Many foods of plant origin like, fruits, vegetables, can become contaminated with antimicrobial-resistant bacteria and antibiotic resistance genes (ARGs).

Microbiological contamination of foods of plant origin is responsible for foodborne illnesses worldwide. Water can also be an important source of antimicrobial residues. Best management practices should be adhered to concerted efforts should be made to mitigate their contamination at all stages of the food chain. If a heavy metal contaminates food and people eat it, they may subsequently get ill. If they do, they have a foodborne illness. Substances that get into food and make people ill are ‘food contaminantsʼ.

Food poisoning symptoms may include cramping, nausea, vomiting, or diarrhoea. Amebiasis is a disease caused by the parasite Entamoeba histolytica. It can affect anyone, although it is more common in people who live in tropical areas with poor sanitary conditions. Botulism is a rare but serious illness caused by a toxin that attacks the bodyʼs nerves. Although anybody can become infected, some people are more vulnerable, like..

• Babies and young children *Older adults *Pregnant women.
• People with kidney or liver disease, HIV/AIDS or diabetes.

The most common germs that cause foodborne disease are:

• Norovirus *Salmonella *Clostridium perfringens.
• Campylobacter *Staphylococcus aureus (Staph).

Treatment-Most food poisoning is mild and resolves without treatment. Ensuring adequate hydration is the most important aspect of treatment. Doctors treat botulism with a drug called an antitoxin. If you have wound botulism, your doctor may need to surgically remove the source of the toxin-producing bacteria and give you antibiotics.

Biography:
Hon Director, Indian Institute of Naturopathy, Mumbai. BSc (Hons)LLB MDH ND Ayurved - Ratna FRSH (London) Bowtech (UK). Presented papers in UK, USA, Germany, Mauritius, Singapore, UAE, Vietnam, Italy & Spain. In India, conducted 505, Health Management workshops. Invited by AICR for their International Conf on Food Nutrition 2003 every year. Member of American Diabetic Association. Awarded by Bombay Para Medical Association. Awarded by American Institute of Intellectuals in 2005. Received National Education Award in 2018 in India. Invited by American Universities, in Portlad, Kennmore, UTI in 2019. Nehru Science Centre, workshop for International Women Day,8th March 2020. In Covid-19 pandemic period, conducted 16 # solo webinars, for UK, USA, Dubai, Saudi-Arabia, Malaysia, Philippine etc.