Publications of NIPGR Scientists

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Author: search.filters.author.Chaurasia, ShikshaHas files: Yes

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    Key determinants of seed size for enhancing genetic gain in legumes
    (John Wiley & Sons, 2026) Padhy, Asish Kumar; Singh, Ananya; Chaurasia, Shiksha; Parida, Swarup Kumar; Tripathi, Kuldeep; Bhatia, Sabhyata
    Legumes play a pivotal role in human nutrition due to their high nutritional value, especially protein content. Therefore, enhancing the productivity of grain legumes is desirable for ensuring food and nutritional security. Seed size and seed weight are key factors influencing productivity. This article consolidates the substantial amount of research conducted to uncover the molecular signatures associated with seed size into a structured format, providing a one-stop platform of available resources for enhancing genetic gains in legumes. The advent of NGS technologies enabled the decryption of genomes and transcriptomes of important grain legumes. Moreover, molecular signatures such as SSRs, SNPs, transcription factors, methylation patterns and so forth scanned from phenotypically and genotypically well-characterized natural and mapping populations helped identify the QTLs, MTAs and candidate genes associated with seed size. Many of these QTLs and candidate genes have been utilized in marker-assisted breeding for achieving larger seeds and enhanced yield in legumes. Besides, the characterization of legume orthologs of candidate genes from other crops using different omics approaches helped in understanding the regulatory pathways involved in seed size determination in legumes. This review provides a direction for the effective utilization of available resources to enhance legume productivity.
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    Innovations in industrial and functional food applications of lentil in the era of biofortification
    (Springer Nature Publishing AG, 2025) Padhy, Asish Kumar; Chaurasia, Shiksha; Manivannan, Abinaya; Tripathi, Kuldeep; Sapna, Sapna; Bhatia, Sabhyata
    Lentil can serve as a prebiotic and therapeutic healthy food due to the presence of essential micronutrients, functional proteins, minerals, and carbohydrates, as well as phytochemicals that have shown to be promising in the prevention of several chronic diseases. Nutraceutical properties derived from the phytochemicals present in lentil has expanded its scope of usage to a broader perspective. In this regard, a lot of innovations have been carried out to use lentil in the form of crisps, chips, bakery products, yogurt, pasta, including in the brewing industries. Eforts are being carried out to develop meat analogs out of lentil four. However, niche area specifc consumer preferences have limited its explorations in other innovative areas. This will also necessitate developing genetic resources and varieties aligning to the needs of producers and consumers with acceptable sensory properties. Hence, demand driven development of breeding materials for biofortifcation and crop improvement programs needs considerable amount of investment in research and development of the crop. This review is a campedium of innovations in development of industrial, functional food products from lentil along with their nutritional properties and sensory acceptability serve a foundation for the researchers to invent more to popularize lentil among the consumers to ensure nutritional security.