Scope and Importance of Biochemistry in Agriculture
1) To evaluate nutritive value of cereals, pulses, poultry and cattle feed.
2) Development and exploitation of better genotypes.
3) Removal and inactivation of toxic or anti nutritional factors present in food grains in general and grain legumes in particular by breeding and chemical treatments. e.g. BOAA in Lakh dal, Trypsin inhibitors of soybean, Aflatoxins of groundnut.
4) Food preservation and processing technology and post-harvest physiology of fruit crops and vegetables and their nutritional quality.
5) Biochemistry of disease and pest resistance.
6) Biochemistry of drought resistance, proline and hydroxyproline imparts drought resistance to Jowar.
7) Formulation of balanced diet
8) Use of nonconventional sources of protein foods viz., single cell proteins, fish protein concentrates, mushrooms and leaf proteins.
9) Developments in the field of inter mediatory metabolism i.e. synthesis and degradation of constituents of living tissues.