Page 134 - CatalogNEP-LS

Biochem.121 Biochemical constituents of food grains, fruits, and vegetables 2+1

LEARNING OBJECTIVES:

The primary objective of this course is:
 To acquaint the students about the biochemical composition of food they consume.
 To provide the knowledge on the importance of nutrients.
 Basic knowledge about food composition and analysis of different constituents.

LEARNING OUTCOMES:

This course will enable the students to understand:
 The importance of nutritional constituents in our body.
 Biochemical composition of common food stuffs.
 Disadvantages of anti-nutrients in our body.
 Basic techniques for the assessment of nutritional constituents.

THEORY (30 Hours)

UNIT – I: Fundamentals of nutrition (15 Hours)

Fundamentals of human nutrition; concept of balanced diet, nutrients and antinutrients
.

UNIT – II: Basic composition of major food materials (15 Hours)
Nutritional status and biochemical composition of major food materials viz., cereals, pulses
oilseeds, fruits and vegetables.
UNIT – III: (15 Hours)

Importance and biological functions of nutritional and anti-nutritional factors
Importance and biological functions of vitamins and minerals; anti-nutritional factors in food
stuffs; factors affecting the nutritive value of food grains, fruits and vegetables

PRACTICAL (30 Hours)

Preparation of solutions; qualitative tests for proteins, amino acids, carbohydrates, and lipids;
estimation of dietary fibre; estimation of oil, iodine value and saponification value.

SUGGESTED READINGS:

1. Katoch R. 2019. ―Agricultural Biochemistry‖. 1st edition, Kalyani Publishers, India.
2. Katoch R. 2011. ―Analytical Techniques in Biochemistry and Molecular Biology‖. 1st
edition, Springer, New York, USA.
3. Katoch R. 2018. ―Macromolecules, Enzymology and Metabolism‖. 1st edition, Kalyani
Publishers, India.
4. Katoch R. (2019). Principals and techniques in Biochemistry: 1st edition. Published by
Department of Chemistry and Biochemistry, CSKHPKV, Palampur.

119