PESTICIDE RESIDUE CONTENT AND NUTRITIONAL QUALITY OF SELECTED WHOLE AND PROCESSED FOOD GRAINS GROWN IN SCARCERAINFALL ZONE OF ANDHRA PRADESH

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dc.contributor.advisorSHOBHA, S.
dc.contributor.authorVAHINI, S
dc.date.accessioned2016-06-01T14:36:46Z
dc.date.available2016-06-01T14:36:46Z
dc.date.issued2011
dc.description.abstractIn the present study residue levels of certain organochlorines (OC), organophosphates (OP) and carbamates were determined. The nutritional quality of whole and processed, in four grains i.e. maize, Bengalgram, groundnut and jowar and the effect of processing of grain on the residue levels was determined. Samples were procured from scarce rainfall zone of Andhra Pradesh, RARS Nandyal. By using a structured questionnaire, information was collected from 30 farmers of Anantapur and Kurnool districts on package of practices in relation to pesticide usage, storage, processing and consumption of grains. Residues were estimated by using multi residue analytical technique employing gas chromatograph (GC), with electron capture detector (ECD) equipped with capillary columns. In all the four grains, residue content was Below Detectable Level (BDL), the residues of grains are influenced by the storage, handling and processing that occurs between harvesting of raw agricultural commodities and consumption of prepared foodstuffs. The proximates moisture, ash, protein, fat, fibre and carbohydrates were estimated. The moisture content of maize, Bengalgram, groundnut and jowar were 7.05 g/100g, 4.95 g/100g, 3.65 g/100g and 7.35 g/100 g w.w. After processing, moisture content of maize reached to 7.95 g/100g, Bengalgram decreased to 4.55 g/100g, groundnut decreased to 2.4 g/100g and jowar increased to 7.4 g/100g. It is noticed that there is significant difference between the moisture content of selected whole and processed food grains. The ash content of maize, Bengalgram, groundnut and jowar were 1.35 g/100g, 3.15 g/100g, 2.6 g/100g and 1.6 g/100g w.w. After processing, ash content of maize increased to 1.5 g/100g, Bengalgram increased to 3.28 g/100g, groundnut increased to 2.7 g/100g and jowar decreased to 1.4 g/100g. It is noticed that there is no significant difference between the ash content of whole and processed food grains. The protein content of maize, Bengalgram, groundnut and jowar were 7.4 g/100g, 17.74 g/100g, 29.31 g/100g and 9.32 g/100g w.w. After processing, the protein content of selected grains was increased. The protein content of maize increased to 7.99 g/100g, Bengalgram increased to 19.67 g/100g, groundnut increased to 29.83 g/100g and jowar increased to 9.48 g/100g. It is noticed that there is significant difference between the protein content of whole and processed food grains. The fat content of maize, Bengalgram, groundnut and jowar were 3.5 g/100g, 4.07 g/100g, 38.73 g/100g and 2.7 g/100g w.w. After processing, fat content of maize increased to 3.52 g/100g, Bengalgram increased to 4.87 g/100g, groundnut increased to 39.68 g/100g and jowar decreased to 2.29 g/100g. It is noticed that there is no significant difference between the fat content of selected whole and processed food grains. The fibre content of maize, Bengalgram, groundnut and jowar were 2.14 g/100g, 7.36 g/100g, 3.17 g/100g and 1.79 g/100g w.w. After processing, fibre content of maize decreased to 2.03 g/100g, Bengalgram decreased to 1.26 g/100g, groundnut decreased to 2.86 g/100g and jowar decreased to 1.39 g/100g. It is noticed that there is significant difference between the fibre content of selected whole and processed food grains. The carbohydrate content of maize, Bengalgram, groundnut and jowar were 78.56 g/100g, 62.73 g/100g, 22.54 g/100g and 77.24 g/100g w.w. After processing, carbohydrate content of maize decreased to 77.01 g/100g, Bengalgram increased to 66.37 g/100g, groundnut decreased to 22.53 g/100g and jowar increased to 78.04 g/100g. It is noticed that there is significant difference between the carbohydrate content of selected whole and processed food grains. Thus it is concluded that residues of none of pesticides were detected and the proximate content of food grains increased or, in some cases decreased after processing. The present study showed that storage, handling and processing that occurs between harvesting of raw agricultural commodities and consumption of prepared food stuffs were found more effective in reduction of pesticide residues. Therefore the grains grown in scarce rainfall zone of Andhra Pradesh are safe to consume, they may not pose any hazards to human health.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/66558
dc.language.isoenen_US
dc.publisherACHARYA N.G. RANGA AGRICULTURAL UNIVERSITYen_US
dc.relation.ispartofseriesD8931;
dc.subHome Science
dc.subjectpesticides, crops, sampling, grain, maize, groundnuts, biological phenomena, pesticide residues, selection, organochlorine compoundsen_US
dc.subjectFOOD GRAINS, SCARCE RAINFALL ZONE, ANDHRA PRADESHen_US
dc.these.typeM.Sc
dc.titlePESTICIDE RESIDUE CONTENT AND NUTRITIONAL QUALITY OF SELECTED WHOLE AND PROCESSED FOOD GRAINS GROWN IN SCARCERAINFALL ZONE OF ANDHRA PRADESHen_US
dc.typeThesisen_US
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