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Utilization of sweet potato solids for value-addition to chocolate ice cream
Full text linkSweet potato is rich in carotenoids and fiber and confers sweetness to the product in which it is utilized. The aim of the research was to utilize sweet potato in the form of ‘osmo-vac’ dehydrated powder in medium-fat (6.0% fat) ‘chocolate ice cream’ for value-addition. Use of sweet potato powder (SPP) at 2.0 to 4.0% level did not affect the sensory quality of chocolate ice cream appreciably. SPP when used at 4.0% level in ‘medium-fat’ chocolate ice cream led to enrichment of the ice cream with b-carotene and fiber; it could replace 40.0% of milk fat and 10.0% of sugar in ice cream. Ice cream containing 4.0% SPP tended to have markedly higher total carbohydrates and total solids content as compared to control ‘medium-fat’ ice cream. Presence of SPP in ice cream led to slight impairment in its overrun. The ‘medium-fat’ chocolate ice cream prepared utilizing 4.0% SPP had sensory scores similar to those of ‘full-fat’ (10.0% fat) control ice cream. Ice cream is an ideal medium for utilizing sweet potato solids contributing to value-addition to the frozen delicacy.
Study on Indian traditional art –Karuppur Kalamkari
Full text linkKalamkari is a traditional textile art form which is done using natural dyes and tools. There are two main types of kalamkari practised from the olden days - Srikalahasti and Machilipatnam. There exist two styles Kodalikaruppur and Karuppur styles of kalamkari. This study is about the Karuppur style of Kalamkari. The objective of this research is to understand and document the history of the hand-painted Karuppur style of kalamkari art and create new verge of trendy products that are appealing to the younger generation and can also save this beautiful form of art from extinction. A qualitative experimental and exploratory research method study used primary and secondary data. The primary data of the art was collected from the craftsman family who were practising Karuppur kalamkari in traditional methods. The secondary data was collected from websites, blogs and journals. The products designed and developed were a concoction of trend and tradition without extracting the essence of tradition
What makes the food heritage?: An empirical analysis of determinants
Full text linkUnlike other intangible components of culture, food heritage has been the part and parcel of everyday life connecting the people with their culture, tradition, history, and helping in identity and image formation. Hence, the recognition and preservation of food heritage are of prime importance. The purpose is not only to maintain the dishes, products, or processes because of their unique value but also to indentify the determinants/factors responsible for making it. This present study analyzes how food is transformed into heritage, what we call them ultimately “heritage food”. The process of making heritage food is triggered by various determinants/factors solely responsible for it. To fulfill the aim of the study, a sample of 696 respondents has been collected through a self-constructed standardized questionnaire via online mode (Google form). On the basis of nature, association, and significance of studied variables following statistical tools have been used; Path analysis along with PLS-SEM (partial least square-structural equation modelling) for identifying the determinants of food heritage and multiple regression for measuring impacts of food heritage on identity. The study revealed that all the selected determinants (18 nos) of food heritage have significant determinacy power in making food heritage, which has a high impact on identity.
Plumeria species: a review of morphology, traditional uses, phytochemicals, and pharmacological activities
Full text linkPlants from genus Plumeria belong to the Apocynaceae family and are considered native to the New World. These plants are commonly found in tropical and subtropical areas around the world. Plumerias are well known for their ornamental value and especially as medicinal agents. Species from this genus have played a crucial role in the popular herbal medicine as well as in alternative and complementary system of medicine. This review collects and updates information about Plumeria species. The article highlights findings and explores the medicinal status of these plants with their biological properties and phytochemical components suggested by describing several studies with in vitro and in vivo evaluations. Our review emphasizes the potential beneficial effects of Plumerias for human and provides evidence that this genus can be used as source for drug development in future
Activity of the Hura crepitans (Linn.) seeds as gastrointestinal antiparasitic in fattening lambs
Full text linkThe seed latex of Hura crepitans (Linn.) has been used for managing various diseases in both humans and animals, including as an intestinal antiparasitic against nematodes and coccidia in sheep. This research aimed to evaluate the antiparasitic efficacy of H. crepitans seeds, determine the effective dose for this effect, and assess any potential toxic effects on fattening lambs and their impact on blood parameters. Six ewe lambs were administered different doses of H. crepitans seeds (ranging from 0.16 to 6 g/kg b. w.). The antiparasitic efficacy was assessed by measuring the presence of gastrointestinal parasites, oocysts per gram of feces (opg), and eggs per gram of feces (epg). No significant changes were observed in feed intake or body weight. Vital signs, blood parameters, and most biochemical variables evaluated (AP, GGT, and TP) remained stable, with no increases in AST, ALT, or LDH even at the highest doses (4 and 6 g/kg b. W.). The absence of significant adverse effects or alterations in the measured blood variables suggests that Hura crepitans seeds can be administered to lambs as a gastrointestinal antiparasitic at doses up to 6 g/kg b. w. without causing side effects
Farmer-led conservation of paddy landraces in Western Odisha
Full text linkDespite the Green Revolution's impact, many small-scale farmers continue cultivating landraces for their agronomic, culinary, and cultural values. This study, conducted in Odisha, focuses on region-specific on-farm conservation practices employed by farmers for landraces. Five focused group discussions were conducted in five villages, involving 15 landrace custodian farmers in each village of Western districts of Odisha. The Four-Square Analysis, a participatory approach, was utilized to evaluate landrace conservation practices in five villages. Principal Component Analysis and Biplot visualization were employed to analyze the relationships between practices, varieties, and conservation scores. Focused group discussion revealed that a total of 30 paddy landraces were cultivated and conserved in the sampled villages. The study identified diverse landraces such as Kalabati, Katia, and Kusum kali, each valued for unique traits and cultural significance. Paddy landraces with disease resistance, medicinal value, and economic significance were commonly cultivated in households or on a larger scale. Important agronomic practices involved organic farming, reduced fertilizer use, biological pest control, System of Rice Intensification (SRI), and bacterial culture for landrace conservation. Management practices comprised seed banks, diversity blocks, seed exchanges, and community cultivation. The findings highlight the importance of farmers' indigenous knowledge, their beliefs and cultural practices in conserving landraces. Landraces which were rare and cultivated due to cultural or social importance require special attention in conservation efforts. Incentivizing community involvement and implementing tailored strategies would be crucial for effective landrace conservation initiatives
Comparison of natural farming with organic and conventional farming practices in green gram-paddy cropping system
Full text linkNatural farming system (NFS) is one of the traditional cultivation methods to cut down production costs as well as dependence on external inputs. Being considered as an agro-ecologically diverse farming practice, it brings a host of ecological and social benefits. In order to know the sustainance of natural farming practice, field experiments were conducted at Zonal Agriculture Research Station (ZARS), V.C. Farm, Mandya, Karnataka, India for consecutive years (2019 to 2022). The experiments were laid out in a randomized complete block design comprised of five replication and four different farming practices as treatments namely, absolute control (AC), organic production system (OPS), Natural farming system (NFS) and recommended package of practice (RPP) of UAS, GKVK, Bengaluru. The pooled data of farming practices indicated significant variation in growth, yield and nutrient uptake, among farming practices significantly higher growth, yield and nutrient uptake were recorded with RPP both in green gram and paddy. The results of four years pooled data indicated that compared to conventional farming practice, natural farming recorded decreased yield of 134 (23.53%) and 3350 kg ha-1 (74.49%) in green gram and paddy, respectively. Also recorded 33.38% and 30.23% weed control efficiency by mulching in green gram and paddy, respectively. Based on this study we found that low nutrient demanding crops such as green gram (Pulses) are more suitable under natural farming compared high nutrient demanding crops viz., Paddy. Yields under natural farming can be enhanced by application of Farm yard manure and other natural sources for plant nutrition
Knowledge and consumption of traditional probiotics and prebiotics among adults in India
Full text linkTraditional Indian cuisines are a rich repository of diverse probiotic and prebiotic food sources. However, the level of knowledge and consumption of traditional probiotics and prebiotics among free-living populations are not well-documented. The current study assessed knowledge and consumption of traditional Indian probiotic and prebiotic foods among Indian adults. This cross-sectional study was conducted Pan-India among 240 participants aged over 18 years via Google Forms. Information regarding sociodemographic parameters and knowledge and consumption pattern of Indian probiotics and prebiotics was collected. Knowledge was assessed using a self-designed questionnaire and consumption was assessed using a semi-quantitative food frequency questionnaire and food variety scores. Results showed knowledge of probiotics (Mdn= 5.00) was better than prebiotics (Mdn= 4.00) (p< 0.001). Urban residence (U = 3155.00, p= 0.021) and higher education level (χ2 = 7.440, p= 0.024) influenced knowledge of probiotics. Less than 45% of participants consumed at least one traditional probiotic food daily whereas 76.67% of participants consumed a minimum of one Indian prebiotic food source per day (p< 0.001). Body mass index of the participants was inversely associated with overall food variety scores (rs= -0.184, p= 0.004) and prebiotic food variety scores (rs= -0.171, p= 0.008). Obese participants had lower overall food variety scores than others (χ2 = 8.091, p= 0.044). These findings underline the need to improve knowledge of probiotics and prebiotics among the general public and to reestablish traditional probiotic and prebiotic food consumption to reduce non-communicable disease risk