Krishan Kumar
@rgu.ac.in
Associate Professor, Faculty of Agricultural Sciences
Rajiv Gandhi University, Rono Hills, Doimukh, Itanagar- 791112
Dr. Krishan Kumar is currently working as Associate Professor at Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh. He is currently working on the development of functional and specialty foods based on underutilized grains and unexploited fruits and vegetables.
EDUCATION
Ph.D. (Food Technology.)
Guru Jambheshwar University of Science & Technology, Hisar (Haryana).
M. Sc. (Food Processing & Technology)
Guru Jambheshwar University of Science & Technology, Hisar (Haryana).
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Horticulture, Health Policy, Multidisciplinary
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Tawseefa Jan, Rajeshwari Negi, Babita Sharma, Divjot Kour, Sanjeev Kumar, Imran Sheikh, Praneet Chauhan, Krishan Kumar, Naseer Ahmed, and Ajar Nath Yadav
Elsevier BV
Tawseefa Jan, Rajeshwari Negi, Babita Sharma, Divjot Kour, Sanjeev Kumar, Ashutosh Kumar Rai, Sarvesh Rustagi, Sangram Singh, Mohd Aaqib Sheikh, Krishan Kumar,et al.
Elsevier BV
Harpreet Kour, Divjot Kour, Satvinder Kour, Shaveta Singh, Syed Azhar Jawad Hashmi, Ajar Nath Yadav, Krishan Kumar, Yash Pal Sharma, and Amrik Singh Ahluwalia
Elsevier BV
Divya Chauhan, Krishan Kumar, Naseer Ahmed, Priyanka Thakur, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, and Ajar Nath Yadav
Open Science Publishers LLP
Legumes are plants of the family Leguminosae with seed pods that split into two halves. Black soybean seed coat contains numerous bioactive compounds having radical scavenging, anti-tumor, and anti-carcinogenic activities. This study was aimed to assess the effect of soaking, germination, natural fermentation, and roasting on nutritional and antinutritional components, minerals (Fe, Zn, Mn, and Cu), and bioactive components of the black soybean. The effect of soaking was studied at 12 and 24 h while that of germination at 24, 48, and 72 h. The results revealed that the phenolic contents augmented significantly ( P ≤ 0.05) in germination, fermentation, and roasting by 11.49%, 8.96%, 2.95%. Further, there was an 11.84% and 22.13% increase in the protein contents during the germination and fermentation processes, respectively. The antioxidant activity of processed grains increased significantly ( P ≤ 0.05) during germination, fermentation, and roasting by 72.51, 10.14, and 9.64%, respectively. The anti-nutritional compounds such as phytic acid and tannin contents decreased significantly ( P ≤ 0.05) during processing treatments. Phytic acid decreased to the extent of 34.04, 51.06, and 13.47% and tannin contents as 47.22, 75, and 38.89%, after germination, fermentation, and roasting processes, respectively. A significant ( P ≤ 0.05) increase in mineral contents was observed after the germination, fermentation, and roasting of the black soybean.
Aayushi Jain, Rahul Mehra, Renu Garhwal, Shafiya Rafiq, Seema Sharma, Barinderjit Singh, Shiv Kumar, Krishan Kumar, Naveen Kumar, and Harish Kumar
Springer Science and Business Media LLC
Priyanka Thakur, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav, Sunil Kumar, Qurat Ul Eain Hyder Rizvi, Divya Chauhan, and Sumaira Jan
Open Science Publishers LLP
Soybean ( Glycine max L.) is considered as an important and widely consumed legume due to its higher nutritional and bioactive potential as well as better functional characteristics. It is a rich source of numerous nutritional components such as essential amino acids, protein, and various dietary components which are suitable for all age groups. This research is aimed to assess the effect of soaking, germination, fermentation (natural and with Saccharomyces cerevisiae ), and roasting on nutritional characteristics, anti-nutritional components, minerals (Fe, Zn, Mn, and Cu), and bioactive components of soybean. The effect of soaking was studied at 12 and 24 h, while that of germination at 24, 48, and 72 h, fermentation for 12, 24, and 36 h interval, and roasting at a temperature of 180°C. The results revealed that the antioxidant activity increased significantly ( P ≤ 0.05) by 98.01% after 72 h of germination and 68% after the 36 h of fermentation with S. cerevisiae . Further, there was a 19.86 and 17.42% increase in the phenolic components during roasting and germination processes, respectively. The protein contents get increased significantly ( P ≤ 0.05) by 6.54, and 23% during germination and fermentation treatments, respectively. The anti-nutrients such as phytic acid and tannin contents declined significantly ( P ≤ 0.05) to the extent of 7.35, 27.94, and 58.82% and tannin contents as 8.70, 44.93, and 58.82%, after soaking, germination, and fermentation processes, respectively. There was a significant ( P ≤ 0.05) increase in mineral contents after processing treatments of soybean. Therefore, the processing treatments were quite effective in increasing the nutritional value as well as the bioactive components and decreasing the antinutritional components.
Qurat Ul Eain Hyder Rizvi, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav, Divya Chauhan, Priyanka Thakur, and Imran Sheikh
Open Science Publishers LLP
Pigeon pea ( Cajanus cajan L.) is an important perennial pulse from the family Fabaceae. It is one of the important underutilized pulses having high nutritional value and can be used as a basic ingredient for the preparation of value- added food products. The present investigation aimed to study the influence of soaking and germination on nutritional and anti-nutritional components, minerals (Fe, Zn, Mn, and Cu), and bioactive components of pigeon pea grains. The effect of soaking was studied at 12 and 24 h while that of germination at 24, 48, and 72 h. The results revealed that there was a 6.34% and 15.41% increase in protein contents during soaking and germination treatments, respectively. A significant ( P ≤ 0.05) increase in reducing power (91.46%) and metal chelating activity (64.16%) was observed in germinated pigeon pea. The phenolic components and antioxidant activity increased by 5.34 and 76.15% after 72 h of germination, respectively, but the anti-nutritional components like tannin contents and the phytic acids decreased significantly ( P ≤ 0.05) by 57.97 and 63.05%, respectively after 72 h of germination. A significant ( P ≤ 0.05) increase in mineral contents was observed after the soaking and germination treatments of pigeon pea grains. Therefore the soaking and germination processing of pigeon pea grains resulted in enhancing the nutritive value and bioactive potential with a reduction in anti-nutritional compounds.
Divya Chauhan, Krishan Kumar, Naseer Ahmed, Tajendra Pal Singh, Priyanka Thakur, Qurat-Ul-Eain Hyder Rizvi, Ajar Nath Yadav, and Harcharan Singh Dhaliwal
Enviro Research Publishers
Maize is considered as an important annual cereal crop cultivated widely throughout the world. Blue Maize (Zea mays L.) is a blue-colored variety of maize containing high content of anthocyanin and belongs to the family Poaceae. The current study aimed to evaluate the effect of soaking, germination, natural fermentation, and roasting on nutritional, anti-nutritional, and bioactive components of blue maize. The changes in chemical composition were studied after 12 and 24 h of soaking and 24, 48, and 72 h of germination treatment. The blue maize grains were subjected to natural fermentation for time intervals of 12, 24, and 36 h, and roasting treatment by heating at 180 °C on a hot plate for 10 s. The results revealed that the phenolic content increased significantly (p≤0.05) from 44.88 to 51.56 mg GAE/100g after 36 h fermentation and from 44.88 to 61.05 mg GAE/100g after 72 h of germination whereas it decreased from 44.88 to 35.73 mg GAE/100g during the roasting process. Further, there was a 44.02 and 20.22% increase in protein content during germination and fermentation processes, respectively, and a slight decrease of 2.16% after roasting treatment. The antioxidant activity increased significantly (p≤0.05) from 10.41 to 18.85% during germination and 10.41 to 14.50% during fermentation, respectively. But it was found to get decreased by 6.53% after the roasting process. The anti-nutrients such as phytic acid and tannins declined significantly (p≤0.05) during the processing treatments. Phytic acid decreased to the extent of 63.57, 55.99, and 27%, and tannin contents as 62.5, 50, and 41.66%, after germination, fermentation, and roasting processes, respectively. There was a significant (p≤0.05) increase in mineral contents after all processing treatments of blue maize.
Naseer Ahmed, Krishan Kumar, Jaspreet Kaur, Qurat-Ul-Eain Hyder Rizvi, Sumaira Jan, Divya Chauhan, Priyanka Thakur, Tajendra Pal Singh, Chhaya, and Shiv Kumar
CRC Press
Krishan Kumar, Naseer Ahmed, Qurat-Ul-Eain Hyder Rizvi, Sumaira Jan, Priyanka Thakur, Divya Chauhan, and Jaspreet Kaur
CRC Press
Sumaira Jan, Krishan Kumar Krishan Kumar, Ajar Nath Yadav, Naseer Ahmed, Priyanka Thakur, Divya Chauhan, Qurat-Ul-Eain Hyder Rizvi, and Harcharan Singh Dhaliwal
Open Science Publishers LLP
The finger millet ( Eleusine coracana L.) flour was subjected to lactic acid fermentation using two strains of Lactobacillus, that is, with Lactobacillus brevis (BF) and Lactobacillus plantarum (PF) , with yeast ( Saccharomyces cerevisiae L.) (YF) , and with yeast + ammonium sulfate used as fermentation activator (YAF) and combined treatment of yeast and L. brevis (CF) at an interval of 12, 24, and 36 h. The samples after drying were evaluated for their nutritional, anti-nutritional, minerals, and bioactive components. The total phenolic contents enhanced significantly ( P ≤ 0.05) during all fermentation treatments but the highest values were observed after PF treatment. Similarly, there was a significant ( P ≤ 0.05) enhancement in the antioxidant activity during all fermentation treatments, and the highest activity was observed during YAF treatment. Fermentation significantly ( P ≤ 0.05) enhanced the crude proteins content but decreased the crude fiber and fat contents. A significant ( P ≤ 0.05) increase in mineral content such as Cu, Fe, Mn, and Zn was observed after all fermentation treatments. Anti-nutrients such as phytic acid and tannins were reduced significantly ( P ≤ 0.05) and the greatest reductions were observed during treatment with L. brevis (BF). Similarly, the tannin contents get reduced significantly ( P ≤ 0.05) during all fermentation treatments. The present study, therefore, shows that fermentation could be the most effective method for improving the nutritional and bioactive components, as well as the antioxidant capacity of finger millet flour with a significant reduction in anti-nutritional components.
Krishan Kumar, Rahul Mehra, Raquel P. F. Guiné, Maria João Lima, Naveen Kumar, Ravinder Kaushik, Naseer Ahmed, Ajar Nath Yadav, and Harish Kumar
MDPI AG
Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.
Priyanka Thakur, Krishan Kumar, and Harcharan Singh Dhaliwal
Elsevier BV
Priyanka Thakur, Krishan Kumar, Naseer Ahmed, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, Tajendra Pal Singh, and Harcharan Singh Dhaliwal
Elsevier BV
Anuj Saklani, Ravinder Kaushik, and Krishan Kumar
ISEKI Food Association
The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.
Arshdeep Kaur, Krishan Kumar, and Harcharan Singh Dhaliwal
Hindawi Limited
Yogesh Sharma, Imran Sheikh, Ambika Sharma, Ajar Nath Yadav, Krishan Kumar, Parveen Chhuneja, Sewa Ram, Sunil Kumar, Pritesh Vyas, and H. S. Dhaliwal
Springer Science and Business Media LLC
Krishan Kumar
Elsevier
Krishan Kumar
Bentham Science Publishers Ltd.
Background:Oyster mushrooms (Pleurotus species) have gained considerable attention of food technologist and nutritionist for their nutraceutical properties. Oyster mushrooms are considered as functional foods due to their richness in functional food ingredients. In recent times, consumption of these mushrooms has increased considerably due to their numerous health benefits. These are potential sources of bioactive components, which are sufficient enough for prevention and treatment of various lifestyle diseases. There are about 200 different species in the genus Pleurotus and these are commonly referred to as “oyster mushrooms”.Objective:The study aimed to grasp a collective information on nutraceutical and processing aspects of highly perishable but nutritious oyster mushroomResults:Pleurotus ostreatus is the most commonly consumed species all over the world due to its superior flavor, taste and nutraceutical properties. It acts as a source of natural antioxidants which might be beneficial for human health in preventing or reducing oxidative damage. Nutritionally, these species are rich sources of proteins, dietary fibres, β-glucan, vitamin B-complex, vitamin C and minerals. They contain higher proportions of certain amino acids such as methionine, cystine and aspartic acid than other edible mushrooms. Oyster mushrooms have been reported to possess hypocholesterolemic, anti-bacterial, anti-diabetic, anti-oxidant, anti-arthritic, anti-carcinogenic, hepatoprotective, anti-viral activities and act as natural resources of immunotherapy activities. The use of these mushrooms can overcome the deficiency of protein in the developing countries where there is unavailability or unacceptability of good quality proteins from animal sources because of religious restrictions.Conclusion:Because of the occurrence of abundant nutritional ingredients and other bioactive components in P. ostreatus, they have a great scope as a potential source for the development of functional or specialty foods for value addition of deficient foods so as to alleviate the nutritional deficiency diseases from society.
Radhika Radhika, Amreen Virk, Manpreet Kaur, Priyanka Thakur, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, and Krishan Kumar
Enviro Research Publishers
Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.
M. Manimekalai, Ashish Rawson, Animesh Singh Sengar, and K. Suresh Kumar
Springer Science and Business Media LLC
Stanley Judy, Narayanan Sathya, Ashish Rawson, and K. Suresh Kumar
The Royal Society of Chemistry
Tomato is one of the most widely consumed food crops worldwide. During the processing of tomato fruits, which requires various unit operations, significant quantities of by-products and waste are generated. Recent industry requirements have led to research efforts with a strong focus on food waste valorization. This has become a potential alternative to the disposal of a wide range of food residues. The present chapter reviews and discusses various opportunities which can be exploited for the utilization of tomato by-products and waste as a high-value product.
Divya Chauhan, Krishan Kumar, Shiv Kumar, and Harish Kumar
Enviro Research Publishers
Oat (Avena sativa L.) is an underutilized cereal and is considered as a rich source of protein, minerals, lipids, β-glucan and other phytochemicals. It has an immense scope for its application in preparation of various nutraceutical and functional foods. Oat flour was incorporated with wheat flour at different concentrations for preparation of breads and noodles. Breads were prepared by incorporation of oat flour (OF) in wheat flour (WF) at different levels (0, 10, 15, 20 and 25%). Overall acceptability of breads decreased with increase in level of oat flour. However, breads were moderately desirable up to 20% replacement of WF with OF and slightly desirable at 25% level of replacement. Significant decrease in loaf volume of oat incorporated bread (OIB) was observed with increase in level of incorporation of OF in WF. Oat incorporated noodles (OIN) were prepared by substitution of OF in WF at proportion of 0, 10, 20, 30 and 40%. These were moderately desirable only up to 30% replacement of wheat flour with oat flour and slightly desirable thereafter. There was significant (P≤0.05) increase in proteins, crude fibres, ash and fat content but significant decrease in carbohydrate content and calorific value of processed products was recorded with increased incorporation of OF in WF. Results of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, respectively. Therefore, oat can be successfully substituted with wheat flour upto a level of 20% for bread and 30% for noodle preparation thereby, enhancing the nutritional components such as crude protein, fibre, fat and ash content in prepared products.
Ambika Sharma, Imran Sheikh, Rahul Kumar, Krishan Kumar, Pritesh Vyas, and H. S. Dhaliwal
Springer Science and Business Media LLC
Krishan Kumar, Ajar Nath Yadav, Vinod Kumar, Pritesh Vyas, and Harcharan Singh Dhaliwal
Springer Science and Business Media LLC