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The chemical name of urea is carbamide, the diamide of carbonic acid. Its formula is H2NCONH2.urea, also calledcarbamide. Its formula isH2NCONH2. Urea has important uses as afertilizerand feed supplement, as well as a starting material for the manufacture of plastics and drugs. It is a colourless, crystalline substance that melts at 132.7 C (271 F) and decomposes before boiling.
Urea is the chief nitrogenous end product of the metabolic breakdown of proteins in all mammals and some fishes. The material occurs not only in the urine of all mammals but also in their blood, bile, milk, and perspiration. In the course of the breakdown of proteins, amino groups (NH2) are removed from the amino acids that partlyproteins.
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Garlic has been used since ancient times for its medicinal properties. Its bulbs are found in many traditional medicines.
In India, a juice or paste prepared from garlic bulbs has traditionally been used to relieve coughs, fevers, and earaches, as well as improve skin conditions. In Ayurvedic and Siddha medicine, garlic juice has been used to alleviate sinus problems.
Extracts from dried garlic bulbs have been used in Unani medicine to regulate menstruation and treat digestive problems and fevers.
Hot water extracts from garlic bulbs mixed with honey were a folk remedy for whooping cough and intestinal worms.
In Pakistan, a garlic extract is traditionally taken orally to settle the stomach, treat coughs and reduce fever. In Nepal, East Asia and the Middle East, it has been used to treat fevers, digestive and lung problems, and high blood pressure, among other illnesses.
Some studies have shown that sulphur-containing compounds in garlic, like allicin, may have anti-bacterial, anti-fungal, anti-viral, and antioxidant properties. They may also provide pain relief, support immune function, and help lower blood glucose and blood pressure.
Other research shows that garlic may help lower cholesterol, prevent blood clots, and alleviate swellings, sores, and acne, but more data from clinical trails is needed to support these claims.
Rice waste is one of the agricultural wastes that increased every year. Consequently, rice waste is ideal renewable resources for the production of nanomaterials as a substitute for harmful chemicals. Thus, a researcher in the major rice-producing areas developed eco-friendly sustainable perspective to replace the common practices for rice waste Management. Furthermore, the researcher needs to understand that rice waste assisted fabrication is a cost-effective, eco-friendly sustainable nanoparticle. The chapter considers the types and composition of rice waste, the various process involved in the production of sustainable nanomaterials and their applications in biological and biomedical, environmental, and agri-food sectors was discussed.Si nanoparticles have been synthesized from rice husk. Adding KBr during the reduction of the magnesiothermic method in the synthesis of Si nanoparticles is effective as a scavenger agent. X-ray diffraction (XRD) study confirms the crystalline nature of the Si nanoparticles with a cubic silicon lattice structure, and scanning electron microscopy (SEM) analysis indicates the spherical morphology of the prepared nanoparticles, having an average size of approximately 27.77 nm. Scherrer, Williamson-hall, size-strain plot, and Halder-Wagner method have been used to investigate the particle size and the intrinsic strain from the XRD peak broadening analysis. Further, in the williamson-hall method, different models have been considered to determine physical and microstructural parameters such as strain, stress, and energy density. The average particle size distribution, calculated from several XRD and SEM, indicates that the average particle size is between 24.58 nm and 28.81 nm. The Si nanoparticles were also tested for electrical conductivity. The Si nanoparticles have an electrical conductivity of 2599.39 µS/cm and a resistance of 3.84 Ω at 1 V, indicating that Si nanoparticles are very good as material active electrode on a secondary cell battery.
The nutritional composition of the wheat grain varies with differences in climate and soil. On average, a kernel of wheat contains 12 percent water, 70 percent carbohydrates, 12 percent protein, 2 percent fat, 1.8 percent minerals, and 2.2 percent crude fibers. Thiamin, riboflavin, niacin, and small amounts of vitamin A are also present.Celiac disease, also called nontropical sprue or celiac sprue, is an inherited autoimmune digestive disorder in which affected individuals cannot tolerate gluten, a protein constituent of wheat as well as barley, malt, and rye flours. Celiac disease is thought to be triggered by a combination of genetic and environmental factors when a genetically predisposed individual eats foods containing gluten.
An onion is a round vegetable with a brown skin that grows underground. It has many white layers on its inside which have a strong, sharp smell and taste. Will you chop an onion up for me? It is made with fresh minced meat, cooked with onion and a rich tomato sauce.
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars.
Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.
Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.
Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). The average person consumes about 24 kilograms (53 pounds) of sugar each year, with North and South Americans consuming up to 50 kg (110 lb) and Africans consuming under 20 kg (44 lb).[1]
As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, and tooth decay. Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization strongly recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake.[2]
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Maize has a very distinct growth form; the lower leaves being like broad flags, 50–100 cm long and 5–10 cm wide; the stems are erect, conventionally 2–3 metres in height, with many nodes, casting off flag-leaves at every node. Internodes can reach 20–30 centimetres. Under these leaves and close to the stem grow the ears. The ears are female inflorescences, tightly covered over by several layers of leaves; they do not show themselves easily until the emergence of the pale yellow silks from the leaf whorl at the end of the ear. The silks are elongated stigmas that look like tufts of hair, at first green, and later red or yellow.
he 1121 variety of Basmati developed by Indian Scientists which made Basmati internationally famous .Known for its extra-long length, 1121 Basmati rice is endowed with a subtly distinct aroma, soft texture, delicate looks, non-stickiness, nutritional values and flavor enhancing properties and firmness, 1121 basmati rice from Madhya Pradesh India is one such staple which has been an integral part of the most premium and exotic set of international rice recipes. It is undoubtedly the most commercially successful of all varieties of rice and widely used by international Master Chefs to prepare exotic rice preparations.
1121 Basmati White Raw Rice and Steamed Rice is the longest basmati grain rice in the world and also has one of the largest worldwide markets. This variety belongs to a rich class of basmati long grain rice that is known for its non-stick properties for cooking.1121 Basmati rice is commonly used in cooking biryani which is a known South Asian cuisine in the world.
1121 Sella Basmati Rice is processed typically while Paddy is steamed and then dried before milling. Processing of 1121 Parboiled basmati rice allows the rice to retain more of the vitamins and minerals from the original grain which further makes parboiled rice highly nutrient.
1121 Sella Basmati Rice is long grain aromatic rice grown for many centuries in Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking. Delicious taste, superior aroma and distinct flavor make Basmati rice unique among other aromatic long grain rice varieties.
The 1121 variety of Basmati developed by Indian Scientists which made Basmati internationally famous .Known for its extra-long length, 1121 Basmati rice is endowed with a subtly distinct aroma, soft texture, delicate looks, non-stickiness, nutritional values and flavor enhancing properties and firmness, 1121 basmati Sella rice is one such staple which has been an integral part of the most premium and exotic set of international rice recipes. It is undoubtedly the most commercially successful of all rice varieties and widely used by international Master Chefs to prepare exotic rice preparations.
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A sweet material that consists essentially of sucrose obtained from sugarcane or sugar beets, is typically colorless or white when pure, and is commonly used to sweeten foods and beverages.
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1121 Steam Basmati Rice is long grain aromatic rice grown for many centuries in Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking. Delicious taste, superior aroma and distinct flavor make 1121 Steam Basmati rice from India unique among other aromatic Long grain rice varieties.
he 1121 variety of Basmati developed by Indian Scientists which made Basmati internationally famous .Known for its extra-long length, 1121 Basmati rice is endowed with a subtly distinct aroma, soft texture, delicate looks, non-stickiness, nutritional values and flavor enhancing properties and firmness, 1121 basmati rice from Madhya Pradesh India is one such staple which has been an integral part of the most premium and exotic set of international rice recipes. It is undoubtedly the most commercially successful of all varieties of rice and widely used by international Master Chefs to prepare exotic rice preparations.
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Rice husks are the hard protective coverings of rice grains which are separated from the grains during milling process. Rice husk is an abundantly available waste material in all rice producing countries, and it contains about 30%–50% of organic carbon.
Mahua is a medium-sized deciduous tree, which grows to a height of 16-20 m. It has a short, stout trunk, 80 cm in diameter. The crown is rounded with multiple branches. The bark is grey, vertically cracked and wrinkled, exfoliating in thin scales. The leaves are alternate and clustered at the end of branchlets. The leaf blade is simple, 10-25 cm long x 6-12 cm broad, oblong-shaped, rigid, thick and firm, woolly at the lower face and exuding a milky sap when broken. Young leaves are pinkish or reddish-brown. Flowers are borne on green or pink, furry bunches, each bunch consisting of 12 fragrant cream-coloured flowers. The flowers live for only one night and then fall to the ground. Pollinated flowers develop into a fleshy, greenish ovoid fruit containing 1-4 shiny, oily brown seeds. The seeds are 3-5 cm long, elliptical and flattened on one sided .
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Kabuli Channa is popularly known as Chickpea or Bengal gram. The seeds are high in protein. Garbanzo Beans common in Mediterranean diet found in two varieties, the small dark skinned beans known as desi channa and large white skinned beans known as Kabuli Channa is nutty in taste and smooth texture when cooked.Sri Bhagyalakshmi Foods procures the best quality, High Value Kabuli Channa from Indore, Madhya Pradesh, Maharashtra though it originated from Kabul in Afghanistan and was later introduced in India.has pioneered in supplying the best, premium quality, the tastiest Kabul Channa for the past six decades.Sri supplies the finest fibre-rich and protein rich Kabuli Channa.Premium quality Kabuli Channa procured by Sri Bhagyalakshmi Foods goes through stringent quality check and state of the art storage to preserve the natural goodness of Kabuli Channa.Sortex cleaned and packaged hygienically.gainful amatory memorable economical pvt ltd is available in eco-friendly vacuum bags of 5Kg, 10Kg, 25Kg in variants to suit customers of different industries.No Preservatives
SOYA BEAN
When most of the oil from whole of the soybeans gets extracted, the product which remains afterwards is called Soybean meal or specifically Soybean De-oiled cake (DOC). In other words, it is a byproduct in the manufacturing of Soya Oil. This residue substance or the left over extract form Soybean seeds is an excellent source of protein (the protein content of Soybean DOC has rich amino acids especially lysine) and essential micro nutrients. It also serves as the raw material for many related food products like Soya Flour, Soya Milk and Soya Badi etc. Owing to its high protein & energy content, Soybean DOC sees immense demand across the world from cattle feed manufacturers and the poultry industry.
Soya DOC, a feed supplement, is considered a premium product because of its high digestibility, high energy content and consistency. It is an excellent source of protein and is used extensively in feed for swine, & dairy cattle, poultry, and aquaculture.
The process of removing the oil from the soybeans can be undertaken by solvent extraction, hydraulic or expeller process in which the beans are first heated and then squeezed. In most of the cases it is designed and sold according to its protein content.
Soybean DOC is usually classified for marketing by its crude protein content or by the sum of protein + oil. There are two main categories, the high-protein soybean meal with 49-50% of protein + oil and 3% crude fiber, obtained from de-hulled seeds, and the low protein meal, with 44-46% protein + oil and 6-7% crude fiber, which contain the hulls. In solvent-extracted soybean meals, oil content is typically lower than 2%, while it exceeds 3% in mechanically-extracted meals.
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IR 64 Parboil Rice is one of the most exported varieties of Long grain non-basmati rice with average length of 5.8mm to 6.2mm and has good demand in the international market. Its also called Parimal/IR36/Long Grain White Rice. Our White Long Grain Rice is grown in the perfect climatic conditions of Maharashtra, Andhra and Chhattisgarh by expert farmers. With Rich source of carbohydrate and minerals, IR 64 Parboil Rice got good demand in hotels, restaurants and homes for preparing biryani and it is ideal for basic food requirements. Our IR 64 5% Broken Parboiled rice is double polished and cleaned and processed fine to match/Exceed the global standards.
Indian Long grain Non-Basmati Parboiled Sella IR 64 Rice with 5% Broken got Huge demand in African and Asian countries.
Properties: Rich in taste, Fine cooking characteristics and Healthy
Available Finish:Raw, Parboiled & Steam Form in 5%, 15% & 25% Broken.
Packaging: We offer this rice in PP & non-woven bags to ensure good protection from moisture and bugs.
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