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   2017| January-March  | Volume 6 | Issue 1  
    Online since January 23, 2020

 
 
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RESEARCH PAPERS
Enhancement of nutritional value of Khakhra
Swati Verma, Vibha Bhatnagar
January-March 2017, 6(1):15-18
The present investigation was undertaken to determine the sensory quality and nutrient content of khakhra prepared with the incorporation of mushroom powder. For the same purpose fresh shiitake (Lentinus edodes) mushroom was processed, dried and evaluated for nutrient composition. Khakhra were prepared by using refined wheat flour, salt, water and mushroom powder. The developed khakhra were evaluated organoleptically using nine point scale. Khakhra prepared with 10% of mushroom powder was acceptable and used for their proximate content and total dietary fiber. Result shows that khakhra prepared with mushroom powder was found to be high in protein (25 g), total dietary fiber (7.2 g), crude fiber (5.8 g) and ash (2.2 g) as compared to control khakhra. Addition of mushroom powder increased nutrient density of khakhra. Thus, mushroom based value added products may be beneficial for vulnerable population due its high nutritive value. These would also be advantageous for those who are suffering from degenerative diseases because of its therapeutic properties. The results of the present study suggest that the mushrooms powder can be incorporated up to 10% level in the recipes. Incorporation of mushrooms powder (10%) improves nutritional quality of the recipes.
[ABSTRACT]   Full text not available  [PDF]
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Health benefits of phytonutrients present in a dietary model
Mousumi Niyogi
January-March 2017, 6(1):67-79
Purpose: Phytonutrients serve in helping to protect the plants' vitality, they also provide health benefits to those who consume plant food. The purpose of this article is to evaluate the amount of phytonutrients and their medical benefits obtainable from the dietary model proposed earlier. Methods: The estimation of the above is interesting for people following my dietary model because it shows that people enjoying the above diet get tremendous medical benefits. For the evaluation, I have estimated the quantity of relevant vitamins, minerals, phenolic acid, flavonoid content and the antioxidant activity of each of the items in my proposed diet and presented their medical benefits. Results: From the estimation of phytronutrients, I have shown the daily supply of the above from my dietary model. Conclusion: The result shows that for people enjoying my diet chart get sufficient medical help to keep themselves active and healthy.
[ABSTRACT]   Full text not available  [PDF]
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Formulation, standardization and nutritional analysis of soymilk based dessert
Akanksha Yadav, Ramesh Chandra, Bhuvnesh Yadav, Monik Arora, Khushboo Chandra
January-March 2017, 6(1):31-35
Soymilk, which is attaining the popularity as an alternative to cow's milk, is not dairy milk product. Soy milk can be used as a beverage, in desserts/pudding, is ideal for cooking or baking and can also be used in tea or coffee. It does not contain lactose and cholesterol. The present research work was conducted with the objective to study the feasibility of soymilk and standardized milk (standardization at 4.5% fat and 8.5% SNF) in various proportions and also for studying its nutritional properties. The experiments were replicated three times and the data obtained during the investigation was statistically analysed by using analysis of variance (ANOVA), standard deviation and critical difference (CD) techniques. Soymilk based dessert prepared from a blend of soymilk and standardized milk having different ratio of 1:1, 1:2 and 1:3 indicate as TS1, TS2 Iand TS3, respectively and three different level of Paneer, i.e., 5%, 10% and 15% indicated as P1, P2 and P3 respectively were compared to each other. The dessert prepared from standardized milk with 10% paneer served as control (T0P2) for the study. Soymilk based dessert observed on the basis of nutritional analysis in regard to the carbohydrate, fat, moisture and ash; treatment TS3P3 was found acceptable as that of control. Also, the protein and energy content of this combination was comparable to the control. The new formed nutritious dessert is very useful for all vulnerable group, sport persons and preventive protein energy deficiency diseases.
[ABSTRACT]   Full text not available  [PDF]
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Shelf life study of chewy nutritious snack bar
Zainab Cutlerywala, Mahira Sethia, Anuradha Shekar
January-March 2017, 6(1):1-5
A healthy snack bar was developed and standardized as a meal replacer for obese population and for anyone who is conscious of their Calories. The base ingredient used in the bar was Oats with various nuts, brown sugar and honey to make it nutritious. Muskmelon seeds, poppy seeds and sunflower seeds were added as functional foods and choco chips for increasing the flavor and overall acceptability. The bar apart from giving energy, protein and fats contains enough fiber, B-complex and vitamins A, C, E, iron, minerals, etc. Sensory evaluation using scoring test was done for shelf life studies and other aspects studied were Packaging, labeling, budgeting and marketing.
[ABSTRACT]   Full text not available  [PDF]
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Effect of cooking on glycemic index in commonly consumed corn in India
J Vahini, K Bhaskarachary, M Vishnu Vardhan Rao
January-March 2017, 6(1):25-30
Corn is most commonly consumed in India in boiled as well as roasted forms. There are six major types of corn which are available in Indian markets are dent corn, flint corn, pop corn, sweet corn, baby corn and corn flour. Due to modernisation and extensive marketing an increased consumption of corn flakes, sweet corn and pop corn is also observed. Thus, in this study corn in boiled and roasted on coal forms, sweet corn, baby corn, pop corn, corn roti and flakes are taken for studying invitro glycemic index. Factors effecting glycemic index such as resistant starch, rapidly and slowly digestible starch and Amylase inhibition are also studied to understand the reasons for changes in glycemic index in these varieties. The results showed that boiled corn, baby corn and roasted on coal methods had significantly lower glycemic indices (56.19±1.10), (56.92±2.48), and (64.57±4.04) respectively at a p value <0.05. An increase in resistant starch and amylase inhibition in the same samples was also observed. Thus, the study confirms that ancient methods of boiling the corn and roasting on coal are most favourable methods of cooking for corn to maintain the nutritional quality as well to have low glycemic index.
[ABSTRACT]   Full text not available  [PDF]
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Age at menarche: diet and physical activity
Leena Raje
January-March 2017, 6(1):20-24
Two thousand and seventeen girls of aged 10-14 years from schools of city of Mumbai and Pune were selected to examine association between dietary pattern and physical activity with age at menarche (AAM). These parameters were assessed through General Questionnaire and 24 hour dietary record. Physical activity index was developed as a cumulative factor of intensity*duration*frequency and tested in two experimental groups-girls who had Attained Menarche (AM) recently at the time of data collection and perimenarcheal girls (PM). The results showed that mean intakes of all nutrients were notably higher in the PM group compared to AM group. Statistically significant correlation of energy (p-value < 0.01) and fat intake (p-value < 0.05) with age of onset of menarche was found, suggesting role of energy dense and fat rich foods in impacting menarcheal age through modulation of body composition. Observations on physical activity revealed the mean physical activity index of PM group was much higher than AM group. There was statistically significant difference in the means of physical activity index with p-value 0.000 which is significant at 0.01 level.
[ABSTRACT]   Full text not available  [PDF]
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The effect of edible coatings on the storage life of foxtail millet
Baphiralang Wahlang, Neena Joshi, R Chandru
January-March 2017, 6(1):80-86
The shelf life of foxtail millet coated with gum acacia, fenugreek seed, curry leaf and aloe vera was studied. Samples were packed in High density polyethylene (HDPE) pouches and stored in ambient conditions at room temperature (25-30 °C) and relative humidity (40-60%) for 3 months. Samples were drawn in triplicates for evaluation of moisture content, total antioxidant activity, peroxide value, TBARS assay and colour when fresh and after 30, 60 and 90 days of storage. Moisture content gradually increased in all the samples during the storage period. On storage the coated samples had lower increase in peroxide and TBARS values and a lower reduction in the antioxidant activity when compared to the uncoated millet. The highest antioxidant activity was found in curry leaf coated sample (71.10 mM vitamin C/g) followed by fenugreek seed coated sample (60.02 mM vitamin C/g). Gum acacia coated sample and aloe vera coated sample had similar antioxidant activity of 36.44 and 34.64 mM vitamin C/g. The uncoated sample had the lowest activity of 17.75 mM vitamin C/g. Change in colour was observed only in the curry leaf coated sample after the 60th day of storage.
[ABSTRACT]   Full text not available  [PDF]
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Nutritional parameters of rats fed by the dried caterpillars imbrasia oyemensis's flour
Foua Bi Foua Gérard, Meite Alassane, Dally Théodor, Ouattara Howélé, Kouame Koffi Gustave, Kati-Coulibaly Séraphin
January-March 2017, 6(1):36-42
Objective: The aim of this study was to evaluate the nutritional quality of the meal Imbrasia oyemensis dried caterpillars and consumed in the Central West of Cote d'Ivoire. Three groups of young Wistar rats growing fed during 21 days with 3iso-caloric diets (4200 Kca) and differented only by the quality of their animal protein. Two diets isoprotein consist of caterpillars and fish and each containing protein while the third deprives protein have been used. The 5 last days of the experimental period were used to make the nitrogen balance. The nutritional parameters that are: ponderal growth, total protein ingested, the coefficient of efficiency and proteic CEP or food CEF or weight gain WG were determined. Ingesting these foods induces growing about 2 protein diets: 0. 39±0.06 g/j for the caterpillar's diet and 0.32±0.09 g/j for the fish one and decreased weight for the diet without protein of 0.32±0.09 g/j. The others parameters were respectively for fish and caterpillars: 5.44±0.26 g/day and 5.45±0.32g/day concerning the MSI; 0.544±0.026 g/day and 0.545±0.032 g/day for PTI; 0.059±0.017 and 0.0732±0.122 (CEF); 0.59±0.175 and 0.73±0.12 for the CEP. The two diets digestibilities were 85% for the caterpillars and 88% for the fish one. The biological value of caterpillar was 92%. There isn't any significant difference (p<0.05) between all those values.
[ABSTRACT]   Full text not available  [PDF]
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Ginko biloba extract (GBE) could prevent chronic unpredictable mild stress induced behavioralalterations in rats by food method
He Yuan-Qing, Ma Chao-Yue, Pan Ye, Zhou Jie, Yin Li-Jing, Lei Xiao-Chun, Ren Qian
January-March 2017, 6(1):43-50
Stress is an everyday burden, endured by most living creatures for all kinds of reasons. The failure of successful adaptation during stressful situations will results in stress-related diseases including depression. In this study, we evaluated the prevention function of GBE by chronic unpredictable mild stress animal model at first time in food method. The results of the sucrose preference test, open-field test and tail suspension test showed that there are significantly difference between GBE treatment group and saline treatment group after Chronic unpredictable mild stress (CUMS). The results indicated that GBE had obvious function on preventing the damage caused by CUMS. GBE can be used as a prevent food on CUMS.
[ABSTRACT]   Full text not available  [PDF]
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Age changes in body composition and its association with blood pressure among women of kalpa valley, district kinnaur (Himachal Pradesh), North India
Maninder Kaur, Kamna Puri, Preet Kamal
January-March 2017, 6(1):6-13
The aim of the present cross-sectional study was to estimate age changes in body composition and its association with blood pressure among women of Kalpa Valley, District Kinnaur (Himachal Pradesh). Anthropometric, body composition and physiological parameters were taken on 180 healthy women, aged 30 to 69 years and indices were derived. Percentage body fat and fat mass index of females depicted an age associated increase in their mean values from 30 years to 69 years. Mean values of body mass index and fat free mass index showed a decrement after age group 40-49. The mean values of systolic blood pressure presented an increase with advancing age, whereas diastolic blood pressure exhibited an increment till 50-59 years followed by a sharp decline in their mean values. Weight, waist circumference, percent body fat, body mass index and fat mass index showed a positive and significant association with blood pressure, pulse rate and basal metabolic rate, whereas fat free mass index revealed significant correlation only with diastolic blood pressure and basal metabolic rate.
[ABSTRACT]   Full text not available  [PDF]
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Chemical and microbiological evaluation of commercial cowpea flours sold in Enugu, Enugu State, Nigeria
Joseph Ikechukwu Okoye, Godson Izuchukwu Ene, Charles Chijioke Ojobor
January-March 2017, 6(1):95-100
The proximate composition and microbiological qualities of commercial cowpea flours sold in three major markets in Enugu Southeastern, Nigeria were investigated. The home processed cowpea flours were randomly purchased from Ekeagbani, Ogbete and Aria markets, respectively and analyzed for proximate composition and microbial qualities using standard methods. The proximate composition of the flours showed significant (p≤0.05) differences in moisture, crude protein, carbohydrate and energy contents. The microbiological analysis of the flours showed that the mean microbial counts of the samples procured from Ekeagbani market were total aerobic bacterial count, 1.33±0.48 x 105 cfu/g, coliform count, 4.0±4.0 x 104 cfu/g, Escherichia coli count, 1.5±2.5 x 104 cfu/g and fungal count, 9.8±1.8 x 104 cfu/g. The mean microbial counts of the samples from Ogbete market were total aerobic bacterial count, 1.19+0.29 x 105 cfu/g, coliform count, 6.1±1.3 x 104 cfu/g, Escherichia coli count, 2.3±2.7 x 104 cfu/g and fungal count, 9.0±3.0 x 104 cfu/ g. The mean microbial counts of the samples from Aria market were total aerobic bacterial count, 1.08±0.33 x 105 cfu/g, coliform count, 5.1±2.3 x 104 cfu/g Escherichia coli count, 1.8±2.2 x 104 cfu/g and fungal count, 1.5±1.5 x 104 cfu/g. The bacteria isolated from the samples were Bacillus spp, Escherichia coli, Pseudomonas spp and Staphylococcus aureus whereas the fungal genera isolated were Aspergillus, Penicillium and Rhizopus
[ABSTRACT]   Full text not available  [PDF]
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Analysis of chlorophylls, carotenoids and anthocyanin content during ripening of green chilies
S Bhuvaneswari, Minakshi Joshi, Anjali D'Souza
January-March 2017, 6(1):51-55
Chili peppers are one of the widely used popular species with multitude of health benefits. Apart from the capsaicin, chilies also contain various pigments which impart many beneficial effects on human health. The concentration of different pigments like chlorophyll, carotenoids, anthocyanin varies according to the ripening stage. The present study was conducted to evaluate the change in the pigment content in different stages. It was found that the concentration of chlorophyll decreases and the level of anthocyanin and carotenoids increase during storage and ripening of chilies. The observation of the study reveals that the concentration of chlorophyll-b was found to be greater than chlorophyll-aduring all stages of estimation. The chlorophyll content predominates in the initial stage. There is a decrease in the chlorophyll content and a simultaneous increase in the concentration of both carotenoids and anthocyanin during the last stage of study period.
[ABSTRACT]   Full text not available  [PDF]
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Suitability of full fat soy flour for the development of instant mangodi mix
Swati Yadav, Alpana Singh
January-March 2017, 6(1):87-94
Mangodi, a legume based deep fried traditional Indian cuisine prepared from green gram dahl which is a widely consumed pulse and is an excellent source of protein. Soybean is significantly known not only for its nutrient content but also for its health related benefits. Therefore, the present study was conducted to test the suitability and optimization of full fat soy flour in instant mangodi mix. Under the study, modified mangodi prepared by replacing 30-50% of green gram flour by full fat soy flour and rice flour in different combinations. Various parameters, i.e., sensory, physical, hunter colour values, functional, nutritional, storage studies along with its cost analysis have been made and summarized. The mangodi formulation prepared from green gram (50), full fat soy flour (25) and rice (25) was found most acceptable. The value added mangodi was found nutritionally superior in terms of protein, fat, ash and mineral contents. The instant mangodi mix can be stored safely in polypropylene package up to 60 days. This study suggests that this instant mangodi mix is a potential way to enhance soy utilization for better nutritional security.
[ABSTRACT]   Full text not available  [PDF]
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