Vegetables for Nutrition and Entrepreneurship

Preface
Contents
About the Editors
1: Nutritional Enhancement of Vegetable Crops (With Major Emphasis on Broccoli: A New Cole Crop in India)
1.1 Introduction
1.2 Dietary Nutrients and Health Attributes of Vegetables
1.3 Major Nutrients in Vegetable Crops
1.4 Nutraceuticals from Vegetables
1.4.1 Global Scenario of Nutraceuticals
1.4.2 Nutraceuticals/Bioactive Compounds and Their Functions
1.4.2.1 Phyto-Oestrogens and Phytosterols
1.4.2.2 Tocotrienols
1.4.2.3 Organosulphur Compounds
1.4.2.4 Glucosinolates
1.5 Nondigestible Carbohydrates: Dietary Fibre and Prebiotics
1.6 Vitamin C and Vitamin E
1.6.1 Vegetables Rich in Nutraceuticals/Bioactive Compounds
1.6.2 Vegetable Breeding for Quality Traits and Nutraceuticals
1.6.2.1 Requirements for Development of Biofortified Varieties
1.6.2.2 Approaches in Breeding for Quality Attributes in Vegetables
1.7 Phytochemical-Rich Varieties
1.7.1 Pre-breeding for Nutrient-Rich Genetic Stocks
1.7.2 Biofortification of Broccoli for Health Beneficial Glucosinolates
1.8 Antinutrients in Vegetable Crops
1.9 Bioavailability Studies on Biofortified Vegetables
1.10 Conclusion
References
2: New Systems of Vegetable Production: Protected Cultivation, Hydroponics, Aeroponics, Vertical, Organic, Microgreens
2.1 Plastic Mulches
2.2 Plastic Tunnels
2.3 Naturally Ventilated Polyhouse (NVPH)
2.3.1 Net Houses
2.3.2 Rain Shelters
2.3.3 Climate-Controlled Greenhouse
2.4 New Systems of Vegetable Production
2.4.1 Retractable-Roof Greenhouse
2.4.2 Soil-Free Cultivation: Nurseries and Crops
2.4.2.1 Hydroponics
Solid Inert Medium
Water Medium Culture
Advantages of Hydroponics
Disadvantages of Hydroponics
2.4.2.2 Aeroponics
Advantages
Disadvantages
2.4.3 Aquaponics
2.4.3.1 Use of Nanotechnology
2.4.4 Container Farming
2.4.5 Vertical Farming (VF): Food Factories
2.4.5.1 Features of Vertical Farming
2.4.5.2 Advantages of Vertical Farming (VF)
2.4.5.3 Limitations of Vertical Farming
2.4.6 Precision Vegetable Production
2.4.7 Smart Technologies in Vegetable Production
2.4.8 Microgreens
2.4.8.1 Crops for Microgreen Production
2.4.8.2 Production of Microgreens
2.4.9 Vegetables and Photovoltaic
2.4.10 Open Rooftop Greenhouse Cultivation
2.4.11 Vegetable Grafting
2.4.11.1 Problems Associated with Grafting
2.4.12 Organic Farming/Natural Farming
2.5 Summary
References
3: Bioactive Nutrients in Vegetables for Human Nutrition and Health
3.1 Introduction
3.2 Major Phytochemicals in Vegetables
3.2.1 Carotenoids
3.2.2 Xanthophylls
3.2.3 Flavonoids
3.2.4 Glucosinolates
3.2.5 Isothiocyanates
3.2.6 Folic Acid (Vitamin B9)
3.3 Associations Between the Intake of Vegetables and the Risk of Several Chronic Diseases
3.3.1 Vegetables and Obesity
3.3.2 Vegetables and Type 2 Diabetes Mellitus
3.3.3 Vegetables and Hypertension
3.3.4 Vegetables and Coronary Heart Disease (CHD)
3.3.5 Vegetables and Cancer
References
4: Nutritive Vegetable Crop Germplasm for Future Food Security
4.1 Introduction
4.2 National Scenario
4.3 Vegetable Genetic Resources: Diversity Distribution in India
4.4 Collection of Vegetable Germplasm
4.5 Nutritive Primary and Secondary Introductions in Some Vegetable Crops
4.6 Conservation of Vegetable Germplasm at National Gene Bank
4.7 Few Nutritive Trait-Specific Vegetables Conserved at NGB
4.8 Registered Germplasm of Vegetable Crops Conserved in National Gene Bank
References
5: Nutritive Vegetable Production and Protection with the Use of Vrikshayurveda-based Herbal Kunapajala
5.1 Introduction
5.2 Liquid Biofertilizers for Organic Farming
5.3 Kunapajala: The World´s First Fermented Liquid Fertilizer
5.4 Herbal Kunapajala: A Multipurpose Bioformulation
5.5 Preparation of Herbal Kunapajala
5.6 Importance of Herbal Kunapajala in Organic Farming
5.7 Using Herbal Kunapajala in Vegetable Crops
5.8 Usefulness of Kunapajala in Different Vegetable Crops
5.9 Nutritive Value of Organic Vegetables
5.10 Herbal Kunapajala and Nutritive Value of Tomato Fruits
5.11 Conclusion
References
6: Microgreens from Vegetables: More Nutrition for Better Health
6.1 Why Microgreens?
6.2 Selection of Crops for Microgreen Production
6.3 Production Techniques
6.4 Harvesting
References
7: On-Farm Organic Inputs Generation for Quality Vegetable Production
7.1 Introduction
7.2 Crop Waste Management
7.3 On-Farm Production of Organic Inputs
7.3.1 Compost
7.3.2 Biodynamic Compost
7.3.3 Vermi Compost
7.3.4 NADEP Compost
7.3.5 Microbe-Mediated Compost
7.3.6 Bio-Enhancers
7.3.7 Characteristics of Bio-Enhancers
7.3.7.1 Cow Dung
7.3.7.2 Cow Urine
7.3.7.3 Cow Horn Manure (BD-500)
7.3.7.4 BD-501
7.3.7.5 Cow Pat Pit (CPP)
7.3.8 Biodynamic Liquid Manure/Pesticide
7.4 Panchagavya
7.4.1 Jeevamrita
7.4.2 Beejamrita
7.5 Amritpani
7.6 Vermiwash
7.7 Entrepreneurship Development with Bio-Enhancers
7.8 Antimicrobial Property of Microbes Isolated from Bio-Enhancers
7.9 Kitchen Waste Management
7.9.1 Reduction in Municipal Solid Wastes, Improving Happiness and Organic Food Security at Rooftop
7.9.2 Viable Solutions
7.9.2.1 Precautions
7.9.3 Rooftop/Terrace Gardening
7.9.3.1 Precautions
7.9.4 Advantage of Rooftop/Terrace Gardening
7.10 Conclusion
References
8: Bitter Gourd for Human Health, Nutrition, and Value Addition
8.1 Introduction
8.2 Bitter Gourd Plant
8.2.1 Medicinal Uses of Bitter Gourd
8.2.2 Nutritional Importance
8.2.3 Bioactive Compounds in Bitter Gourd for Human Health
8.2.4 Health Benefits of Bitter Gourd
8.2.5 Mode of Action of Bitter Gourd and Its Extract Against Diabetes, Inflammation, and Cancer
8.2.6 Value-Added Products from Bitter Gourd
8.3 Conclusion
8.4 Future Directions
References
9: Nutrition in Potato and Its Food Products
9.1 Introduction
9.2 Nutritional Value of Potato
9.2.1 Energy Value and Carbohydrates
9.2.2 Protein and Amino Acids
9.2.3 Fat Content
9.2.4 Potato Vitamins
9.2.5 Minerals
9.2.6 Dietary Fiber
9.2.7 Antioxidants
9.2.8 Novel Health-Promoting Compounds
9.3 Antinutrients: Glycoalkaloids, Acrylamide, and Phytate
9.4 Nutritional Value of Potato Products
9.4.1 Nutritional Value of Most Popular Processed Potato Products
9.4.1.1 Nutritional Value of Potato Chips
9.4.1.2 Nutritional Value of French Fries
9.4.1.3 Nutritional Value of Sticks and Shreds
9.4.2 Nutritional Value of Frozen Potato Products
9.4.2.1 Nutritional Value of Unsalted Frozen French-Fried Potatoes
9.4.2.2 Nutritional Value of Frozen Potato Wedges
9.4.2.3 Nutritional Value of Frozen Potato Puffs
9.4.2.4 Nutritional Value of Hash Brown Potatoes
9.4.2.5 Nutritional Value of Whole, Boiled Potatoes
9.5 Conclusion
References
10: Antioxidants and Health Benefits of Brinjal
10.1 Hunger and Malnutrition
10.2 Nutrients and Phyto-Chemicals
10.3 Tapping the Economic and Nutritional Power of Vegetables
10.4 The Crop
10.5 Use
10.6 Origin and Taxonomy
10.7 Nutrient Content of Brinjal
10.8 Health Benefits of Brinjal
10.9 Pharmacological Worth of Brinjal
10.10 Conclusion
References
11: Home Gardening: The Way Forward to Be Safe and Healthy
11.1 Introduction
11.2 Characteristics of Home Gardens
11.3 Types of Gardens
11.3.1 Designs of Home Gardens
11.3.1.1 Shape of the Garden Plot
11.3.1.2 Climate: How Where You Live Affects What You Grow
11.3.1.3 Planning the Home Garden: Cropping Systems and Role of Vegetables
11.3.1.4 Role of Nutrients from Home Garden
11.3.1.5 Implementing Home Garden Design
11.3.1.6 Factors to Consider in Selection of a Garden Site
11.3.1.7 Climate and Home Gardening
11.3.2 Hanging/Vertical Gardens
11.3.2.1 Support Structure for Vertical Gardens
11.3.2.2 Setting Up a Vertical Vegetable Garden
11.3.2.3 Low-Tech Version Vertical Gardens
11.3.3 Container/Terrace Gardens
11.3.3.1 What to Grow
11.3.3.2 Choosing a Proper Container
11.3.3.3 Soil Mix/Growing Medium
11.3.3.4 Vegetables for Containers
11.3.4 Window-Box Garden
11.3.4.1 Advantages of Container Gardening
11.3.5 Hydroponics
11.3.5.1 Setting Up a Hydroponic System
11.3.5.2 Setting Up a Hydroponic System
11.3.5.3 Basic Requirement for a Successful Hydroponic System
11.3.5.4 Advantages of Hydroponic System
11.3.5.5 Problems with Hydroponic
11.3.6 Urban Gardens
11.3.7 Rooftop Garden/Rooftop Gardening
11.3.7.1 Home Gardening Is a Great Physical Activity
11.3.7.2 Advantages of Having a Home Garden
12: Andaman´s Indigenous and Exotic Vegetables for Nutrition and Entrepreneurship
12.1 Introduction
12.1.1 Andaman and Nicobar Islands
12.1.2 Land Distribution Pattern in Andamans
12.1.3 Constraints in Growing Commercial Vegetables
12.2 Defining Indigenous Vegetables
12.3 Diversity of Indigenous Vegetables in Andamans
12.4 Potential Uses of Indigenous Vegetables in Nutrition and Entrepreneurship in Islands
12.4.1 Indigenous Vegetables Can Reduce Drain of Island Economy
12.4.2 Indigenous Vegetables Are Fitting to Nutritional Security Schemes
12.4.3 Indigenous Vegetables Are for Immediate Use to Mitigate Climate Change
12.4.4 Indigenous Vegetables Are Suitable Option to Utilize Degraded Land and Water Resources
12.4.5 Indigenous Vegetables Can Develop Local Seed Sector
12.4.6 Indigenous Vegetables Are Best Option for `Organic Andaman´ Mission
12.4.7 Indigenous Vegetables Best Candidates for Enriching Home Gardens and Community Gardens
12.4.8 Indigenous Vegetable-Based Processing, Value-Added Food Items and Bioprospecting
12.4.9 Indigenous Vegetables Can Serve as a Tool for Empowering Rural Women
12.5 Technological Options for Island Vegetable Sector
12.5.1 Suitable Varieties of Vegetables for Increasing Vegetable Productivity in Island Condition
12.5.2 Improved Genotypes of Indigenous Vegetables
12.5.3 Protected Cultivation Technology for Vegetable Crops
12.5.4 Production of Seedlings and Planting Materials
12.5.5 Land Manipulation Technologies for Vegetable Production
12.5.6 Intercropping in Coconut and Areca Nut Gardens
12.6 Reducing the Cost of Production of Vegetables
12.7 Tapping the Potential of Perennial Vegetables in the Islands
12.8 Strengthening `On-Site´ Production System
12.9 Indigenous Vegetables for Livelihood and Entrepreneurship
12.10 Conclusion
References
13: Off-Season Vegetable Growing for Nutrition and Entrepreneurship
13.1 Introduction
13.2 Off-Season Vegetable Cultivation
13.3 Types of Off-Season Vegetable Cultivation
13.4 North-Western Himalayan Region of India as Natural Glass House for Off-Season Vegetable Cultivation and Crop Diversificat...
13.5 Climate of Hills: A Boon for Better Quality and Nutritious Vegetables
13.6 Himachal Pradesh: Hub of Off-Season Vegetable Cultivation
13.7 Off-Season Vegetable Cultivation as Self-Employment for Rural Youths
13.8 Off-Season Vegetables for Human Nutrition
13.9 Challenges
13.10 Future Prospects
13.11 Conclusions
References
14: Capsicums for Nutrition and Entrepreneurship
14.1 Introduction
14.2 Genetic Diversity
14.3 Capsicums for Nutrition
14.3.1 Capsicums Rich in Medicinal Value
14.3.2 Health Benefits of Red Chilli in Ayurveda
14.3.3 Worldwide Demand for Peppers Is Rising Due to Its Wide Application of Bioactive Compounds in Food and Pharmaceutical In...
14.3.3.1 Capsaicinoids
14.3.3.2 Capsinoids
14.3.3.3 Carotenoids
14.3.3.4 Oleoresins
14.3.4 Chilli Is Rich in Other Bioactive Compounds
14.3.5 Metabolite Biodiversity in Pepper
14.4 Capsicums for Entrepreneurship
14.4.1 Capsicums in Farming Business
14.4.2 Capsicums in Seed Business
14.4.3 Capsicums in Seedling Business
14.4.3.1 Solarization of Nursery Bed
14.4.3.2 Advantages of Protray Seedling Production
14.4.3.3 Protected Structures
14.4.4 Capsicums in Export Business
14.4.5 Capsicums in Food Industry
14.4.6 Capsicums in Pharmaceutical Industry
14.4.7 Capsicums in Defence
14.4.8 Capsicums for Solar Cells
References
15: Genetic Resources of Vegetable Crops: A Potential Source of Nutrition and Entrepreneurship in North-Eastern Region of India
15.1 Introduction
15.1.1 Legume Vegetables
15.1.2 Solanaceous Crops
15.1.3 Cole Crops (Brassica oleracea)
15.1.4 Cucurbits
15.1.5 Okra
15.1.6 Leafy Vegetables
15.1.7 Aromatic Plants
15.2 Perennial Fruits
15.3 Biodiversity of Mushrooms
15.4 Conclusion
References
16: Moringa for Nutrition and Entrepreneurship
16.1 Introduction
16.2 Nutritional Value of Moringa
16.3 Chemical Constituents
16.4 Health Benefits of Moringa
16.5 Moringa Production in India
16.6 Moringa for Entrepreneurship
16.7 Value Addition in Moringa
16.8 Moringa Leaf Powder
16.9 Moringa Leaf Tablets and Moringa Capsules
16.10 Moringa Oil
16.10.1 Moringa-Flavoured Tea
16.10.2 Energy Bars
16.10.3 Moringa Wonder Mix
16.10.4 Moringa Gum Powder
16.10.5 Moringa Instant Soups and Moringa Instant Shakes
16.10.6 Moringa Honey
16.10.7 Moringa Dry Flowers
16.10.8 Moringa Bio-Booster
16.10.9 Moringa Seed Cake
16.11 Major Export Products from Moringa
16.12 Moringa Leaf Powder
16.13 India Dominates the Current Global Market and Meets More Than 80% of Global Demand
16.14 Moringa Oil
16.15 Market Opportunity
16.16 Market Potential in Moringa
16.16.1 China and Kenya
16.16.2 The Philippines
References
17: Mushrooms for Nutrition and Entrepreneurship
17.1 Introduction
17.1.1 Global Population vs. Quality Food, Health, and Environment
17.2 Nutritional Composition
17.2.1 Proteins
17.2.2 Fats
17.2.3 Carbohydrates and Fibre
17.2.4 Vitamins
17.2.5 Minerals
17.2.6 Flavour, Taste Compounds, Pigments, Phenolics and Others
17.3 Nutritional Benefits
17.3.1 The Only Vegetable with Vitamin D
17.3.2 Mushrooms as Replacement of Meat and for Weight Control
17.3.3 Mushrooms and Umami
17.3.4 Mushrooms Help in Hypertension/Heart
17.3.5 Mushrooms Enhance Immunity
17.3.6 Mushrooms Regulate Digestive System
17.3.7 Mushrooms Are Gluten Free
17.3.8 Mushroom: Delight of Diabetics
17.3.9 Mushrooms as Antioxidants
17.3.10 Mushrooms as Cosmeceuticals
17.4 Mushrooms as Dietary Supplements
17.5 Mushrooms as Medicine
17.6 Mushrooms for Entrepreneurship
References
18: Aquatic Vegetables for Nutrition and Entrepreneurship
18.1 Introduction
18.2 Water Spinach
18.2.1 Genetic Resources
18.2.2 Importance and Uses
18.2.3 Economics of Water Spinach
18.2.4 Production
18.3 Water Chestnut
18.3.1 Genetic Resources
18.3.2 Importance and Uses
18.3.3 Production
18.3.4 Economics of Water Chestnut Cultivation at Farm Pond
18.4 Lotus Root
18.4.1 Genetic Resources
18.4.2 Importance and Uses
18.4.3 Production
18.4.4 Planting Procedure
18.4.5 Pond vs. Field Cultivation
18.5 Swamp Taro
18.5.1 Genetic Resources
18.5.2 Important and Uses
18.5.3 Production
18.6 Makhana
18.6.1 Genetic Resources
18.6.2 Importance and Uses of Makhana
18.6.3 Medicinal Uses of Makhana
18.6.4 Preparation of Different By-Products of Popped Makhana
18.6.5 Production
18.6.6 Economics of Makhana Cultivation Under Shallow-Pond Cultivation System
18.6.7 Entrepreneurship and Economic Scope of Popped Makhana
18.6.8 Scope of Entrepreneurship by Growing Aquatic Vegetable
References
19: Tropical Tuber Crops: Nutrition and Entrepreneurial Opportunities
19.1 Introduction
19.2 Cassava (Manihot esculenta Crantz)
19.3 Sweet Potato (Ipomoea batatas)
19.4 Yams (Dioscorea sp.)
19.5 Taro (Colocasia esculenta)
19.6 Tannia (Xanthosoma sagittifolium)
19.7 Elephant-Foot Yam (Amorphophallus paeoniifolius)
19.8 Minor Root Crops
19.9 Functional and Nutraceutical Qualities
19.9.1 Sweet Potato
19.9.2 Yams and Elephant-Foot Yam
19.9.3 Taro
19.9.4 Minor Root Crops
19.10 Anti-nutritional Principles in Root Crops
19.10.1 Cyanide in Cassava
19.10.2 Enzyme Inhibitors in Sweet Potato
19.10.3 Other Root Crops
19.11 Processing-Related Changes in Quality of Root Crops
19.11.1 Cassava
19.11.2 Sweet Potato
19.11.3 Other Root and Tuber Crops
19.12 Value-Added Products for Entrepreneurship Development
19.13 Novel Food Products
19.13.1 Cassava Porridge and Rava
19.13.2 Protein- and Fibre-Enriched Functional Foods
19.13.3 Fried Cassava Chips and Snack Foods
19.13.4 Vacuum-Fried Chips
19.13.5 Bakery Products
19.13.6 Sweet Potato-Based Protein-Enriched Nutri Bars
19.13.7 Sweet Potato-Based Food Mixes
19.13.8 Elephant-Food Yam-Based Products
19.13.9 Function Pasta/Spaghetti
19.13.10 Rice Analogues
19.13.11 Extruded Products
19.13.12 Cassava Starch, Sago and Wafers
19.13.13 Functional Sago
19.14 Industrial Products
19.14.1 Starch-Based Adhesives
19.14.2 Starch Graft Co-polymers
19.14.3 Superabsorbent Polymers
19.14.4 Starch-Based Nanocomposites as Sustained Delivery Matrices for Therapeutic Drugs and Curcumin
19.14.5 Resistant Starch
19.14.6 Natural Colourants
19.14.7 Biodegradable Films and Edible Coating
19.14.8 Cassava as a Biofuel Crop
19.14.9 Modified Cassava Starch
19.15 Cassava Stem-Based Particle Boards
References
20: Legume Vegetables for Human Nutrition and Entrepreneurship
20.1 Introduction
20.2 Importance of Legume Vegetables
20.2.1 French Bean: Phaseolus vulgaris L. 2n = 2x = 22
20.2.2 Garden Pea: Pisum sativum L. 2n = 2x = 14
20.2.3 Dolichos Bean: Lablab purpureus L. 2n = 2x = 20
20.2.4 Vegetable Cowpea and Yard-Long Bean
20.2.5 Winged Bean: Psophocarpus tetragonolobus L. 2n = 2x = 18
20.2.6 Vegetable Soybean (Edamame): Glycine max (L.) Merr. 2n = 2x = 14
20.2.7 Cluster Bean: Cyamopsis tetragonoloba 2n = 2x = 14
20.2.8 Broad Bean: Vicia faba L. 2n = 2x = 12
20.3 Anti-nutritional Factors in Legume Vegetables
20.4 Role of Vegetable Legumes in Entrepreneurship
20.4.1 Legume Vegetable Seed Production
20.5 Seed Village Concept: A Source of Higher Income to Farmers
20.5.1 Processing in Garden Pea
20.5.2 Cluster Bean Gum (Guar Gum) Industry
20.6 Conclusion
References
21: Underexploited Vegetables of Coastal India for Nutrition and Entrepreneurship
21.1 Introduction
21.2 Underexploited Vegetables
21.3 Underutilized Vegetable Crops: Features
21.4 Importance of Underutilized Vegetables
21.5 Diversity in Underutilized Vegetable Crops
21.6 Nutritional Importance of Underexploited Vegetable Crops
21.7 Entrepreneurship: A Future Treasure
21.8 Constraints for the Development of Underutilized Vegetable Crops
21.9 Strategies for the Development of Underutilized Vegetable Crops
21.10 Conclusion
22: Root Vegetables for Nutrition and Entrepreneurship
22.1 Carrot
22.1.1 Nutritional Composition of Carrots
22.1.2 Carotenoids in Carrots
22.1.3 Carrot Anthocyanins in Human Health
22.1.4 Dietary Fibre
22.1.5 Phenolics
22.1.6 Organic Acids
22.1.7 Minerals
22.1.8 Fatty Acids
22.2 Radish
22.2.1 Root and Juices
22.2.2 Leaves
22.2.3 Flavonoids and Non-flavonoids
22.2.4 Total Phenolic Content (TPC)
22.2.5 Terpenes and Derivatives
22.2.6 Glucosinolates and Breakdown Products
22.3 Turnip
22.3.1 Nutritional Profile
22.3.2 Antioxidant Activity
22.3.3 Phenolic Compounds and Organic Acids
22.3.4 Bioactive Compounds
22.3.5 Volatiles
22.3.6 Flavonoids
22.3.7 Glucosinolates and Isothiocyanates
22.4 Garden Beet
22.4.1 Betalains in Different Beet Varieties and Cultivars
22.4.2 Biotechnology for the Production of Betalains
22.4.3 Extraction of Red Beetroot Pigments
22.4.4 Encapsulation of Beet Juice
22.4.5 Macronutrients
22.4.6 Micronutrients
22.4.7 Phenolic Compounds
22.4.8 Flavonoids
22.4.9 Saponins
22.4.10 Phytochemicals
22.4.11 Carotenoids
22.4.12 Food Applications
22.5 Parsnip
22.5.1 Nutritional Status
22.6 Rutabaga
References