International Journal of Agricultural and Life sciences (Skyfox Publishing Group)
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Diet Diversity, Emotional Eating Habits and Psychology of Weight Management Among the Adolescents Residing in Twin Cities of Hyderabad: Chapter 3
No full textThe pandemic had greatly influenced the dietary profiles of adolescents, who are prone to developing unhealthy eating habits. Adolescents have bad dietary practices that increases their likelihood of degenerative diseases namely diabetes, cardiovascular disease, obesity, diabetes, to name a few among the non-communicable diseases. Objective: To understand diet diversity, nutritional status and eating habits of adolescents by using the FAO based diet diversity questionnaire, after the pandemic. To study the intake of micronutrients, fermented foods (pre and probiotics) with respect to nutritional adequacy among adolescents. To understand the adolescent psychology on body weight, (calculating the BMI) and their consumption processed foods. To understand the psychology of the adolescents while eating different types of foods and diets being followed to lose weight. Method: This is a quantitative observational study; 150 girls aged between 18 – 21 years participated whose BMI was mostly between 18 and 24. For sampling, purposive method was adopted; information about anthropometry, eating pattern, emotional eating of participants was taken using self-administered questionnaires. Result: greater than 40% of the sample had emotional eating habit, they have a greater tendency to develop obesity. Conclusion: subjects consumed a diverse diet, with an inadequacy of minerals such as selenium, zinc, iron. Emotional eating in our country, is on the rise, which denotes the risk for development of obesity, attention to exercise, creating awareness about healthy eating habits should be adopted
Technologies Applied on Value Addition of Fruits and Vegetables: Chapter 8
No full textAmong the horticulture crops, fruits and vegetables are the most commonly used commodity. Moreover, it is consumed in different forms, like raw or processed, due to its health- promoting factors and nutrition attributes. Further, due to the increase in population, demand for such commodities is also on the rise, leading to more significant production, resulting in wastage during processing that causes economic, nutritional and environmental problems. Food and Agriculture Organization (FAO) reveals that 60% of the wastage is from fruits and vegetables, among all other food commodities. Furthermore, 25% to 30% of whole fruits or vegetables are processing waste. Fruits and vegetables are categorized under perishable and semi-perishable, where the utilization is limited unless processed. Moreover, some technologies play a significant role in valorizing fruits and vegetables with different processing techniques. The bioactive compounds and their nutritional benefits are made available by processing and preservation methods for utilization on extended shelf life. This chapter will briefly discuss thermal and non-thermal technologies with processing techniques that valorize fruits and vegetables
Microbial Fortification: Sustainable Tools to Alleviate Malnutrition and Hidden Hunger Challenge: Chapter 15
No full text‘Hidden hunger’ or micronutrient deficiencies have a great impact on the health of global population. Micronutrient deficiencies can be the root cause of major diseases like goiter, mental retardation, cancer, rickets, pellagra, beriberi and diarrhea. Out of all the ways to combat micronutrient deficiencies, food fortification was found to be economic and affordable by the low-income countries. In food fortification, micronutrients are deliberately added to the staple foods with the sole reason of increasing nutritional content of the specified product. Food vehicle is a food commodity which is commonly consumed and is used to deliver particular nutrient to an individual. Microorganisms which are considered to be Generally Recognized as Safe (GRAS) for consumption are incorporated into staple foods, the food vehicle, thereby enriching the staple foods with desired micronutrients. This review focuses particularly on microbial fortification of food and the various techniques involved in production of fortified foods using microbes
Implementation of Bio Fortification Technique to Overcome Malnutrition – An Overview: Chapter 10
No full textDelivering micronutrients to people who may not have easy access to varied meals and other micronutrient treatments is attainable and affordable through biofortification. The effectiveness of this agriculture-based approach to alleviating micronutrient deficiency through plant breeding has been shown through research initiatives. Currently, biofortified crops are grown and consumed by further than 20 million individuals living in agrarian households in developing nations. Since the Sustainable development goals’ targets were established, it has been of the utmost importance. Malnutrition manifests itself in a variety of ways, including undernourishment, obesity and overeating, and salutary-affiliated illnesses that aren’t transmissible. important of the world’s population is affected by micronutrient deficiencies, which are shortfalls from the norm for vital minerals including zinc, iron, vitamin A, vitamin B12, and iodine. Biofortification is a likely solution to end starvation because it’s sustainable, affordable, and profitable. It’s a food-based method, and a former study has shown that it greatly raises nutrient levels. still, for biofortification to be effective, it needs to be adopted, scaled up, and used by the applicable stakeholders to meet the target set by 2030. This chapter provides an overview of the value of biofortification to human health
Jamun Fruits as a Potential Natural Therapeutic Agent: An updated Review on its Health Benefits: Chapter 2
No full textTropical fruit Syzygium cumini, also referred to as jamun, is a native of the Indian subcontinent, is widely planted throughout numerous continents due to its extraordinary capacity to adapt to various climatic conditions. From India to Southeast Asia, where nations like Bangladesh, Sri Lanka, and Myanmar are included, is where its native range is found with a long history of traditional medicinal use. Due to its adaptability and ability to survive in a variety of environments, jamun trees are a common fruit crop in Asia, Africa, and some regions of South America. In the summer, they produce dark-purple berries that are not only delicious but also nutrient-dense. Jamun offers a wide range of health advantages because of its abundance in antioxidants, dietary fiber, vitamins, and minerals. Because it improves insulin sensitivity and blood sugar regulation, research suggests it may be useful in the management of diabetes. Additionally, the abundance of antioxidants in jamun fights oxidative stress and inflammation, possibly lowering the risk of chronic illnesses. Its dietary fiber aids in weight control and supports digestive health. Jamun also has anti-viral, anti-microbial, and even potential anti-cancer capabilities. It may also strengthen the immune system, promote cardiovascular health, and support cardiovascular health. Although jamun has many health benefits, it should be used in moderation as part of a balanced diet, taking into account individual variances and any sensitivities. Overall, the widespread use, adaptability, and exceptional health benefits of jamun highlight its value as a fruit with a significant capacity to improve people’s well-being
Production and Characterization of Valuable Protein Hydrolysates from De-Oiled Residual Biomass-Spirulina Platensis: Chapter 4
No full textThere is growing curiosity in the exploration of novel renewable resources as alternatives for the production of protein hydrolysates (PH). Thus, the undiscovered potential of utilizing residual biomass from Spirulina, particularly after lipid extraction, for food production presents an encouraging avenue for further research. The aim of this study is to examine the technological and antioxidant properties of protein hydrolysates (PH) obtained from the leftover biomass of Spirulina. Around 70% of biomass was obtained as residue after lipid extraction. The yield and protein content of the PH from residual biomass were 48% and 78% respectively. PH had a high solubility at acidic pH-5. The emulsification power and foaming capacity of PH were 56 m2/g and 275% respectively. PH had a higher ratio of α-helix to ß-sheet (3.4) compared with the raw (1.6) and residual biomass (0.7), which indicates a high digestibility of PH. The antioxidant capacity of PH by reducing power assay, DPPH and ABTS were 80, 1746, 618 µM Trolox g-1 respectively. The findings suggest that PH could be used as a potential ingredient in food and pharmaceutical industry, thus providing a sustainable valorization to protein rich residual biomass
Prospective Research and Technological Advancements in Food and Health Sciences
No full textDevelopment of Turmeric and Curry Leaf Fortified Biobased Sustainable and Edible Bowl ;
Biofilm Formation and Persistence in Food Industries: Perspectives on Emerging Control Strategies ;
Assessment of pH variations during extended period of fermentation of cow milk with different lactic acid bacterial cultures ;
Millets: A Nutritious and Sustainable Crop for Improved Human Health and Food Security ;
Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice ;
Metabolites of Lactic Acid Bacteria (LAB): Production, Formulation and Potential applications in Food Industries ;
Lactic Acid Bacteria – An Overview ;
Development of Health Beneficial Ice Cream Waffle from Pomegranate Peel Powder and Hibiscus Flower ;
A Review of Nutritious Beneficial Food Grains in the Siddha System of Medicine ;
Investigation of Microbe-Metal Interactions: A study on the Effect of Biofilm Communities from Seafood Waste on Aluminium Alloy ;
Spirulina with High Protein for Alternative Food Supplements ;
Food Packaging Waste: Strategies for Reduction and Recycling ;
Postbiotics: A comprehensive Review of Classification, Application and Health Benefits ;
Primary and Supplementary Porridge Diet for Fever: A Microbiobe Provider
Poultry Waste Valorization and its Applications in Various Fields: Chapter 7
No full textPoultry farming has witnessed substantial growth in recent decades due to the global demand for poultry products. This growth, however, has led to a pressing concern – the management of poultry waste. The intensive nature of modern poultry production systems has resulted in the generation of significant amounts of waste, posing environmental and public health challenges. Poultry waste consists of a diverse range of materials, including manure, feathers, bedding materials, and mortalities. Understanding its complex composition is crucial for effective waste management strategies. One promising avenue for valorising poultry waste is through circular economy approaches. Chicken bones, for instance, can be processed to recover valuable nutrients like phosphorus and calcium. Hydrothermal treatment has been identified as an efficient process to extract valuable byproducts from chicken bones, such as hydro-char and process water, which can be utilized for various purposes. This review focuses on poultry waste valorisation and their applications in various fields including agriculture, textile industry, aquaculture, food processing
Pomegranate as a Potential Natural Medicinal Agent: An Updated Study of its Health Advantages: Chapter 14
No full textPunica granatum L., the scientific name for the pomegranate, is a member of the Punicaceae family, which is found all over the world. It is regarded as an essential part of the human diet and has numerous health advantages in addition to its strong antioxidant activity. A diet high in antioxidant fruits and vegetables, according to epidemiological research, considerably lowers the incidence of many diseases linked to oxidative stress. This fruits have a variety of sections, including seed, peel, juice, and leaves, all of which have a wealth of potential bioactive substances. The fruits have a high level of flavonoids (luteolin, quercetin, etc.) and polyphenols (gallic acid, ellagic acid, etc.), which gives them antioxidant potential and the ability to scavenge free radicals. It possesses a range of biological properties, including as anti-inflammatory, anti-cancer, anti-diabetic, cardio-protective, and antimicrobial potential. The entire fruit has medicinal and therapeutic uses in preventing the development of several malignancies, including prostate, breast, colon, and lung cancers. The fruits are used in traditional medicine to treat conditions like gastrointestinal, endocrine, and cardiovascular problems, among others. Modern investigations have validated a number of traditional medicinal plant properties, making them a source for the creation of novel medication compositions. These traits therefore clearly suggest that the entire pomegranate fruit offers a range of advantages in therapeutic applications and that they might be used in the future to treat severe chronic diseases. The article focuses on the possibility of developing new drugs using the bioactive substances present in pomegranates. Their incidence, production, metabolism, and health effects are all well explored
Xinyang Maojian Sweet Tea and Rubusoside (Steviol Glycoside) : A Review
Full text linkXinyang Maojian sweet tea. a kind of rare plant with health care Junction. non-toxicity. low- calorie, and high sweetness, is one of the three sweet plants growing naturally in Xinyang Maojian province. Rubusoside is a main active component in this kind of sweet tea. which is employed as a non-sugar sweetener with high sweetness and low calorific value. Its sweetness is 300 times of sucrose, and its flavor is close to sucrose. This review deals with the distribution and nutritional components as well as the content, physical and chemical properties, separation and purification, determination, physiological functions, and toxicity of the sweet tea component (rubusoside) in Xinyang Maojian sweet tea. The application prospect of rubusoside and the leaves of Xinyang Maojian sweet tea are also forecasted in this review paper