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GP 621 BREEDING FOR CROP QUALITY TRAITS                                                                                 (2L+2P) III

Objectives
To understand recent advances in improving quality traits in cereals, millets, legumes, oilseeds and forage crops by conventional and modern approaches.

Theory

UNIT I
Nutritional improvement - A human perspective, Developmental biochemistry and genetics of carbohydrates, proteins, fats, vitamins, aminoacids and anti-nutritional factors - Wheat quality- nutritional, rheological, baking properties and fractional aspects; - Molecular and cytogenetic manipulation for quality improvement in wheat - Breeding for quality improvement in barley and oats.

UNIT II
Breeding for grain quality parameters in rice and its analysis- aroma, amylose, GT, gel consistency, elongation ratio, cooking quality, post harvest manipulation for quality improvement – vitamin A enriched and aromatic rice – breeding strategies, achievements and application in Indian context - Molecular basis of quality traits and their manipulation in rice - Post harvest manipulation for quality improvement.

UNIT III
Breeding for quality improvement in Sorghum and pearl millet; Quality protein maize- – concept and breeding strategies –kernel mutants and their uses in breeding for quality; Speciality corns; Breeding for quality improvement in forage crops; Genetic resource management for sustaining nutritive quality in crops

UNIT IV
Breeding for quality in pulses; groundnut, sesame, sunflower and minor oilseeds – Fatty acid metabolism and its manipulation to increase PUFA in oil, Brassica-breeding for low erucic acid and glucosinolates; Soybean- breeding for amelioration of anti nutritional factors; Genetic manipulation for quality improvement in cotton.

UNIT V
Genetic engineering protocols for quality improvement – Achievements made - Value addition in crops; classification and importance - Nutritional genomics and Second generation transgenics

Practicals
Grain quality evaluation in rice; correlating ageing and quality improvement in rice - Quality analysis in millets; a comparison - Quality parameters evaluation in wheat; Quality parameters evaluation in pulses - Quality parameters evaluation in oilseeds - Value addition in crop plants; Post harvest processing of  major field crops - Quality improvement in crops through tissue culture techniques - Evaluating the available populations like RIL, NIL etc. for quality improvement using MAS procedures.

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