Agricultural university to popularise the nutritious pulse
MADURAI: A project to popularise lentil among people because of its nutritional (protein-rich) quality and to make it a part of the Indian dishes has been offered to the Tamil Nadu Agricultural University (TNAU).
It will be implemented through its home science and agricultural research wings in Madurai.
Canada-based University of Saskatchewan sanctioned this Rs. One crore project titled ‘Exploitation of green lentil as a substitute for Indian pulses,’ which will be carried out by the Home Science College and Research Institute and the Agricultural College and Research Institute (ACRI), Madurai.
C. Ramasamy, TNAU Vice-Chancellor and G. Pankajam, former Vice-Chancellor of Gandhigram Rural University, participated in a seminar held in the city on Tuesday in which agriculture scientists urged people to include green lentil in everyday food.
“Introduce lentil among people because it is rich in protein and should be in every kitchen. It is good for diabetics too,” Dr. Pankajam said.
She said that agriculture and home science were a blend that helped in creating a healthy India and the days of regularly using cereals and millets should be back again.
The TNAU Vice-Chancellor said that getting a project from Canada was a milestone and it reflected the university’s efforts at internationalisation of education. “Pulses play a vital role in tackling malnutrition. Canada, one of the leading exporters of pulses, is creating awareness of green lentil through this project,” he said. Dr. Ramasamy also had an informal interaction with members of Madurai Pulses Manufacturers’ Association.
S. Mohan, Dean in-charge, ACRI, and A. Andal, Dean, Home Science College and Research Institute, along with agriculture scientists from various places conducted awareness sessions and explained the project profile.
Dr. Andal said that the project profile included conducting market survey for native pulse-based products, to develop lentil-based food products and also to evaluate consumer acceptability for green lentil food products.