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V. Vimala ¹, P. Pushpamma ²

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Saifabad, Hyderabad 500001, IN
2 Andhra Pradesh Agricultural University, Rajendranagar, Hyderabad 500030, IN

Abstract

The first major attempt to assess the post harvest losses in India was made by an expert committee appointed by Government of India in I96S According to the committee the total loss to post harvest grain at all stages was estimated to be 9 33 per cent Storage losses recorded in pulses alone accounied to five per cent and they are more when compared with the storage losses of other grains. These storage losses mainly occur due to unscientific storing, rodents, insects and microorganisms. Although the farmer is conscious of the value of grains to him, storage hygiene is as poor as his living conditions. This coupled with the fact that food stores provide undisturbed shelter favourable environment and abundant food supply, pave the way for infestation by insects and their multiplication to reach explosive levels within short period.

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V. Vimala ¹, P. Pushpamma ²

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Saifabad, Hyderabad - 500 004, IN
2 International Donor Registry Conference (IDRC), SG

Abstract

Pulses are stored not only for consumption purpose, but also for seed purpose. The pulses which have been stored for seed purpose must be viable and in good condition for a long time until they are used. Viability of seeds whether it is cereals or pulses is conditioned by temperature and humidity in the surrounding storage atmosphere.

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P. Pushpamma ¹, P. Geervani ², K. Krishna Kumari ²

Affiliations
1 College of Home Science, A. P. Agricultural University, Hyderabad-4, IN
2 College of Home Science,A. P. Agricultural University, Hyderabad-4, IN

Abstract

Diet surveys are often used to collect the information about dietary intake of population groups. The nutrient intake which is computed from diet survey data is usually based on the assumption that nutrients present in the raw foods are more or less completely available to the human body.

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