Post-harvest loss is very common in seasonal fruits due to its high perishability even under refrigerated conditions. Value addition and processing is the best solution to overcome this problem and it also ensures the availability of the product round the year. This study is to develop jackfruit leather that replicates the natural fruit taste and is shelf stable at room temperature (28 ± 2°C). The product contributes 3.63Kcal/g to the energy requirement and is rich in minerals like potassium and sodium (7442μg/g and 1842μg/g, respectively). Sorption isotherm studies showed a sigmoid characteristic for the product. It has a critical moisture content of 48.39±0.44% with respect to 96% relative humidity and a water activity of 0.47. The product was packed in different packaging materials like 220-gauge polyethylene laminated with 50-gauge metalized polyester (Met PE) and 150 gauge Biaxially Oriented Poly Propylene (BOPP) laminated with 50-gauge polyester to study and compare its shelf-life in both the packaging materials at room temperature (28 ± 2°C). Physical and chemical parameters of the product was analyzed during the period of storage and the results revealed a shelf stability for 90 days for the product packed in both the packaging materials.
Assam has a largely rural agrarian economy, which is characterized by high rate of work participation of women.The feeding practices, child rearing practices differs from community to community.The study has been carried out in two villages viz., Neulgaon and Laliti under Dhekargarah development block for study their existing infant feeding practices.The tribal population in the blocks is around 90 per cent and dominated by missing community.Their socio-cultural, economic and educational backgrounds differ from the other communities.A sizable portion of Deuri community also live in the area, although in different nearby villages.Women in this area are involved in various agricultural activities starting from sowing of seeds to hand weeding, harvesting and post-harvest activities.Their socio-cultural, economic and educational backgrounds differ from the other communities.Factors such as ignorance, illiteracy, lack of accessibility and inadequate utilization of health services contribute to poor health status of the tribes.Breastfeeding is an integral part of nurturing and nourishing process in new born health.Each tribe has its own exclusive practices in child rearing.The beliefs and practices related to feeding during the infancy period have a critical impact on the survival of child.In this context, a study has been carried out to identify the existing beliefs and practices on infant feeding among the tribal communities.Results showed that less knowledge about newborn feeding practices of the tribes exists in the study area.Harmful feeding practices due to misconceptions are still prevailing among the tribes despite advancement in health services.There is a need to assess the local tribe specific newborn rearing practices for promotion of beneficial practices and prevention of harmful practices.
Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.
Mental health has become a major public health issue worldwide. Physical, mental and social parameters are vital for all human beings and these are closely interwoven. Good diet has always been associated with physical health, but recent research shows that mental well-being is related to dietary behaviours. The way an individual eats is a complex mixture of thoughts, beliefs and moods.
Seabuckthorn is proved to have industrial, medicinal, cosmetic and nutraceutical value. It contains various extravagant chemical compounds which makes it useful as unconventional provenance in the global market. Sea buckthorn berries are prospects provenience of metabolites which comprises vitamins, carotenoids, phytosterols, antioxidants, tannins, organic acids, fatty acids (saturated and unsaturated fatty acids), amino acids (Leucine, Valine and Alanine), sterols and because of these dynamic bio-active phyto-chemicals sea buckthorn plant parts could play a vital role in improving human health. Ithas an extensive diapason of nutritional and medicinal repercussions. Being an ancient crop, sea buckthorn is used as supplements and a nutritive source commercially. Not only in human health, but also have ecological and economic benefits. This review paper consists and deals for the fundamental nutritional attributes of sea buckthorn.
