QUALITY OF ORGANICALLY VERSUS INORGANICALLY PRODUCED CROPS- A COMPARISON

KAVITA BISHT¹, K. KULSHRESTHA²*, B.S. MAHAPATRA^3
1Department of Human Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263 145, India
²Professor, Department of Foods & Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263 145, India
³Professor, Department of Agronomy, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263 145, India
* Corresponding Author : kalpana238@gmail.com

Received : 25-05-2018     Accepted : 11-07-2018     Published : 15-07-2018
Volume : 10     Issue : 13       Pages : 6576 - 6583
Int J Agr Sci 10.13 (2018):6576-6583

Keywords : Organic, cereals, pulses, oilseeds, peas, food quality
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to PDCSR (ICAR) for financing the Network Project on Organic Farming and Directorate of Experiment Station, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263 145, for providing the necessary facilities to carry out the research
Author Contribution : All author equally contributed

The present investigation was undertaken to compare the effect of organic and inorganic method of cultivation on the quality of cereals (wheat and rice), pulses (lentil and chickpea), oilseed (mustard), spices (ginger and turmeric) and vegetable (green peas). The results revealed higher hardness, true density and per cent porosity in inorganic grains of wheat, rice, lentil, chickpea and mustard. Inorganic wheat flour was finer than organic one as evident from more retention of inorganic flour in mesh sieve size of less than 40s. Inorganic rice had better milling quality but cooking quality was found better of organic rice as evident from higher elongation ratio and swelling rate. The organic seeds of lentil, chickpea and fresh green peas showed higher per cent cooking at each time interval which was due to lesser hardness of organic grains. Organically grown foods were found to be tastier in comparison to inorganic foods as organic samples scored higher for all the parameters of sensory. Moisture was found higher in inorganic samples of all the crops except for green peas suggesting more nutrient density in organic crops. The quantity of protein was less, but the quality was definitely better in organic crops as measured by in-vitro protein digestibility. No definite trend was seen for effect of inorganic and organic mode of cultivation on crude fat, total ash, crude fibre and carbohydrate content on food crops. Iron was found to be significantly higher in organic rice (1.33 mg/100 g), organic lentil (2.06 mg/100 g), and organic chickpea (8.79 mg/100 mg). Phosphorus was significantly higher in organic wheat (320.20 mg/100 g), inorganic rice (113.13 mg/100 g), organic lentil (287.20 mg/100 g), inorganic chickpea (270.90 mg/100 g) and inorganic peas (91.30 mg/100 g). Calcium was significantly higher in organic wheat (675.90 mg/100 g) and inorganic peas (33.04 mg/100 g). Zinc was found to be significantly higher in organic sample of wheat (4.009 mg/100 g) and lentil (3.737 mg/100 g). No significant difference was observed in manganese, cobalt, and copper content of all the crops produced from organic and inorganic mode of cultivation.

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