Journal of Advanced Applied Scientific Research (JOAASR)
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Development and evaluation of indigenous snack Promega Khakra enriched with omega-3 rich canola oil and flax seed
Get PDFThere has been an increase in the incidence of life style diseases like, obesity, diabetes mellitus, high blood pressure etc., in our society. Awareness regarding the role of food in causing these lifestyle diseases has also increased among the population. Print media and social media have also started highlighting the ill effects of poor food choices. In general people have become health conscious and acknowledge the importance of healthy food when compared to the easily available junk and fast food. The Corona pandemic has also increased the demand for healthy nutrition. Therefore, there is a need to develop products which will meet the demands of this ever-growing health conscious population. These newer products should be preservative free, natural and should also have health benefits. High levels of Low-density lipoprotein (LDL) cholesterol in an individual has been associated with a wide range of cardiovascular diseases. Omega-3 fatty acids play a significant role in lowering high LDL cholesterol levels. Omega-3 fatty acids also improve cognitive functions among all age groups. There are very few vegetarian foods which provide omega-3 fatty acids. Khakra is a popular traditional Gujarati snack prepared mainly from wheat flour. An attempt has been made to develop a healthy khakra enriched with protein and omega-3 fatty acids (Promega khakra). Various flours like, wheat flour, gram flour, jowar flour and seeds like flax seeds and chia seeds were used in the development of this healthy enriched khakra. Canola oil was used in the preparation of the enriched khakra. Different compositions and combinations were tried to arrive at an acceptable product. These variations were evaluated for their acceptability using a 9 point hedonic scale by 25 semi trained panelists. Sensory evaluation and statistical analysis revealed that khakras (V-1) made with the following ingredients wheat flour (32%), ground flax seeds (19%), jowar flour (6%), gram flour (6%), canola oil (23%), kasuri methi (5%), cumin seeds (3%), turmeric powder (2%), red chilli powder (2%) and salt (2%) was well accepted (7.64 ± 0.71) . Nutritional composition of the standardised khakra showed the following per 100gms: Energy 410.88 kcals, carbohydrates 49.66 g, protein 12.24 g, fat 22.85g, total fiber 9.38g, moisture 1.56 per cent, ash 4.31 percent. The omega-3 content was 2.6 per 100gm (2 promega khakras) which meets approximately 3/4th of the daily requirement of an adult. The healthy Promega khakras thus developed can be consumed by all age groups
A facile green reduction of graphene oxide using Terminalia Catappa leaves extract, it’s anti-microbial properties and adsorption behavior of food wastes: Graphene oxide (GO), Reduced Graphene oxide(rGO), Terminalia catappa, Anti-microbial properties, Adsorbents for food waste
No full textFood processing factories produce tonnes of by-products mainly includes polyphenols and foodprocessing wastewater which have several advantages like antimicrobial applications and UV protectingphenomena that can be utilized as nutraceuticals and these valuable by-products can be recovered tominimize solid waste disposal. In this study, we have discussed the eco-friendly reduction of grapheneoxide (GO) to reduced graphene oxide (rGO) using Terminalia catappa (TC) leaves extract. Thesynthesized reduced graphene oxide is characterized by Fourier transform Infra-red Spectroscopy (FTIR), UV Spectroscopy (UV), Thermogravimetric analysis (TGA), X-ray diffraction (XRD), 3D opticalprofilometer, Scanning Electron Microscope (SEM) and Elemental analysis (EDAX). Further Antimicrobial properties of the produced reduced graphene oxide are investigated. To summarize, assynthesized facile reduced graphene oxide can be employed as a low-cost adsorbent for by-products fromfood industries
Value addition of green tea with nutraceuticals - an acceptability study
No full textGreen tea is manufactured from the leaves of the plant camellia sinensis and has been regarded tohigh polyphenol and antioxidant activity. Today consumers are strongly concerned about their foodhabits, health and lifestyle with globalization and economic development and further on the qualityof life. It is commonly brewed along with vitamin c and immune stimulating properties which playsa positive role to maintain the antioxidant potential. Lemon peel and ginger can serve as an excellentmedium for supplementation of green tea for the formulation of nutraceutical by value addition withlimonoids and gingerol to overcoming the astringent taste of green tea. The present study wasproposed to develop a nutraceutical food by blending lemon peel and ginger to green tea. Variousproportions of lemon peel and ginger was formulated and tried for acceptability of the tea andstandardised. The formulations were analysed for the sensory as well as nutritional value. Valueaddition green tea displayed the high values for antioxidant (DPPH), calcium. Value addition greentea with an increasing concentration of lemon peel and ginger resulted in a reduction on flavonoidcontent, and antioxidant, calcium, vitamin A increased in the new blend tea. The value addition teawas packaged as dips for six grams and was listed for acceptability. Tea bag is processed specificallyto increase the surface area to extract the flavor and nutrients quickly. The overall acceptability wereselected by twenty five adolescents is without the palm sugar. The Variation with most acceptabilitywas 1.2 gram of green tea, 1.2 gram of lemon peel powder and 2.5 gram of ginger powder perportion serving.. The mean score for overall acceptability of product, Variation 1 (V1) was 7.12 thehighest score acceptable. A blend of nutraceuticals like Limonoids and Gingerol can significantlyreduce body weight by decreasing fat in obese individuals and further studies are required toestablish a long-term efficacy
Proximate composition and functional properties of yeast fermented Agathi Leaf (Sesbania grandiflora) powders
No full textGreen Leafy Vegetables (GLVs) are fresh-cut sections of edible plants that play an integral rolein the human diet as a source of dietary fiber, vitamins and minerals. GLVs are generally cooked toimprove their quality and acceptability. It found that the cooking conditions and processing methodsaffect the nutritive value of GLVs. Fermentation seems to enhance the nutritional and medicinal value ofthe foods; hence, this study aimed to determine the proximate composition and functional properties ofyeast fermented Agathi leaves (Sesbania grandiflora). Collected Agathi leaves from a local farm werecleaned, washed and separated the leaves from the stalks. The leaves were subjected to various thermalprocessing such as boiling (20min), simmering (10min), steaming (10min) and dried at 60°C for fewhours. The dried leaf powders were dissolved in water at 1:10 ratio then fermented with 3% w/v Bakers’yeast for 20 hours in a shaking water bath. The fermented slurry was dried in a cabinet drier at 60°C for4-5 hours, made into powder and stored in air-tight containers under refrigeration condition until furtheranalysis. Phytochemicals, nutritional and functional properties of the fermented Agathi leaves powderswere analyzed by following standard procedures. Phytochemical screening of the fermented leavespowder showed the presence of Phenols, Steroids, Alkaloids, Glycosides, Saponins, Tannins, Quininesand Flavanoids in the aqueous extracts. Proximate anlaysis revealed that fermented Agathi leaf powdercontains 6.83-8.10% moisture, 35.59-45.90g% crude protein, 9.06-10.31% minerals, and 7.74-9.49g%crude fiber. The functional properties of the fermented leaf powders were 0.56-0.63g/ml for bulkdensity, 2.70-3.95g/g for Water Absorption Capacity (WAC), 0.96-1.20g/g for Oil Absorption Capacity(OAC), 30.99-51.83% for Foaming Capacity (FC) and 51.26-67.73% for Emulsifying Capacity (EC). Amarked difference in the nutrient content and functional properties of fermented and unfermented Agathileaf powders was observed. The findings suggest that fermented Agathi leaf powders are concentratedwith nutrients like protein, minerals, and crude fiber and exhibited good phytochemicals profiles andfunctional properties that can be used to develop functional food products for the malnourishe
Antioxidant potentials of successive green solvent extracts from the unexplored Ficus subincisa
Get PDFFicus subincisa Buch-Ham.Ex Sm. is considered an endemic medicinal plant. The current researchbased on the antioxidant potential of four different green solvent extracts obtained by the successive solventextraction method from the unexplored F.subincisa leaves was evaluated. Various in vitro assays wereperformed to achieve the aim and variation in scavenging potential of the four green extracts, showed thehighest total phenolic content (TPC), Total flavonoid content (TFC), and free radical scavenging potentialagainst DPPH, ABTS, FRAP Phosphomolybdate, and nitric oxide radical scavenging assay as compared toother extracts.The extraction of Ficus subincisa with different green solvents namely: d-limonene, isopropylalcohol, ethyl lactate, and hydroalcohol.Extracts were evaluated for their antioxidant activity using differentassays namely, DPPH, ABTS, and nitric oxide scavenging. The Folin-Ciocalteau and AlCl3 colorimetricmethods were measured the content of total phenolics and total flavonoids respectively. Reducing power wasdetermined by phosphomolybdate and Ferric reducing antioxidant power (FRAP) methods.Considerableamount of phenolic and flavonoid contents were recorded in the hydroalcohol extract. Although hydroalcoholfractions exhibited good antioxidant activities, the most distinguished radical scavenging potential.Hydroalcohol sowed equivalent to standard in radical scavenging activity by DPPH. Hydroalcohol showedthe higher radical scavenging activity by DPPH (92.03%), Nitric oxide (89.21%) and by ABTS (89.45%),antioxidant activity, the highest total phenols content (78.67 ± 1.07 mg GAE/g fraction), the highest totalflavonoids content (195.58 ± 3.31 mg quercetin equivalent/g extract fraction). The hydroalcohol extractshowed a reducing power of (93.2%) and (1373.91 ± 4.35 µM/ml Ascorbic acid equivalent) using thephosphomolybdate and FRAP assays, respectively.Hydroalcohol shows the strongest antioxidant activity, andit can be attributed to its high content in phenolic and flavonoid compounds. It can be concluded that leavesof Ficus subincisa can be used as an effective natural source of antioxidant, and as a commercial basis for theevolution of nutraceutical
Molecular Heterogeneity in Colorectal Cancer: Insights from Genetic Profiling
Get PDFThe high heterogeneity has become apparent in metastatic colorectal cancer (CRC) and the solitary leading causes of cancer mortality worldwide. Tumor from benign to malignancies derives by gradual and progressive genetic alterations develop into a collection of neoplastic diseases. The parameters are assessed to indicate the extent and prognosis of the disease such as tumor node metastasis stage, tumor grade, microsatellite status, lymphovascular invasion. It is investigated KRAS mutation status in a metastatic to predict the response to anti-epidermal growth factor. CRC has been described that have prognostic and therapeutic relevance at a distinct molecular level. In the present study, the researcher recruited 65 CRC patients with different stages of the tumor at the right-sided colon, left-sided colon and rectum. We have also recognized left-sided was more complex than right sided CRC patents. In CRC, it has revealed the major differences in the characterization of inflammatory infiltrations and cells location in tumor types. All the patients were stratified into different prognostic and therapeutic groups with the help of these parameters. Though, CRC show intra-tumor heterogeneity due to not clear-cut stratification. However, several CRC patients with single tumor mutations show differences in their mutational status, morphology, inflammatory infiltrate and gene expression. In conclusion, the primary focus on the concept of molecular heterogeneity their metastases and clinical implication in CRC
Impact of Prosthesis Fit on Nutritional Health of the Lower Limb Amputee
Get PDFSocket designs ensure optimum fit between the user and the device (prosthesis), as an interface between the human – machine system. The type that an amputee is “fit with” depends on the shape of the residual limb, the length of the residual limb, activity level, prognosis, and individual preference. Patient satisfaction and function relies on pressure and force distribution (Biomechanics) on the socket-residual limb interface. The most determinant factor of prosthetic use lies in the design of the prosthetic socket and fit depends on the degree to which the prosthesis fits the stump. Well planned socket designs and careful consideration of stump presentation had set an achievement platform for the prosthetic user by maximizing range of motion, stability during the performance of daily activities, and comfortably distributing the forces exerted on the residual limb during movement and suspension. A study was conducted to analyze the health issues and their impact on the use/ acceptance of prosthesis among select amputees’. Physiological factors, obesity, age, nutritional status and co-morbidities were found to impose mechanical implications related to accessibility and well being concepts. The study highlighted prosthetic fitting to be more challenging with increased load (obesity) to transmit through the prosthetic socket in limited pressure–tolerant anatomical areas. Hence nutritional and physiotherapy intervention on effective and efficient prosthetic use was done to enhance their health and well -being
Citrus sinensis peel for eco friendly fragrance on textiles
Get PDFFood production and processing generates huge amount of waste and by-products, causing irreversible environmental damage. Most of these waste/ by-products are untreated and underutilized, it is either burnt, dumped/ end up in landfills. Safe utilization of these will prevent disease transmission and pollution. So it is important to find ways to treat this waste and give a second life. Food industries waste can be used as raw material in textile industry to produce value added products. Costumer’s need for special finish on textiles has generated many opportunities for innovative finishes. But these competitions for better sales and profit have led to environmental degradation. Hence finishing using sustainable means is the need of the hour and the investigator selected Citrus sinensis peel an organic waste for the study. Being an unavoidable part in textile treatments, finishes should be highly efficient, durable, and cost effective and manufactured in an environmentally sustainable manner. In this study Nanotechnology, Ultrasonic and Microencapsulation method has been carried out. From subjective evaluation conducted it is clear that nano particle coated fabric have better fragrance than microencapsules padded fabric. The role of Citrus sinensis peel as a natural fragrance finishing agent can be confirmed through this study. Hence this study can be taken as a basis for taking up many more natural materials for fragrance finishing and applied in other textile products
Extraction and identification of β-carotene from unripe date palm
Get PDFCarotenoids are one of the natural plant pigment and also valuable preventive medicines too. Recentresearch shows that there is strong relation between the foods which rich in carotenoids and certain types ofdiseases such as cardiovascular and particular types of malignant growth. The primary target of the currentinvestigation is to extract the carotenoids from two different varieties of unripe Phoenix dactylifera namelyBarhi (yellow in colour, YD) and Khenaizi (red in colour, RD) and then to identify the presence of β-carotenevarious techniques such as Thin layer chromatography (TLC) and High Performance Liquid Chromatography(HPLC). The experimental results of both the samples were compared to standard β-carotene. From the resultsobtained both the samples were contain notable amount of β-carotene, mainly Khenaizi shows more retentiontime (5.09) compared to that of Barhi (5.02).β-carotene is useful in giving likely advantage against deficiencydiseases such as vitamin A because it perhaps the most common public health problems
Prevalence of menopausal symptoms and awareness about menopause amid women aged 40 to 60 years in Hosur
No full textBackground: Menopause, a usual physiological activity of the permanent ceasing of menstruation for 12or more months due to the drop in the reproductive hormones. Menopausal stage is associated with lots of physicaland psychological changes due to which most women experience symptoms like hot flashes, sleep problems,mood changes and depression. Objectives: The existing study was taken up to investigate the prevalence ofmenopause related symptoms of women belonging to 40 and 60 years of age and to understand their level ofawareness about menopause. Method: A community study was conducted between the women of 40 to 60 yearsof age. In this cross-sectional study, the data was collected using google forms with questions related to awarenessof menopause and commonly experienced menopausal and psychological symptoms. Data was collected from atotal of forty participants residing in Hosur city. Results: The result shows that the greater number of theparticipants were housewives (65%) and were living in urban regions. Most of the participants (90%) were awarethat menopause is a natural part of aging and fifty seven percent of the participants said yes, for menopauseincreasing the risk of cardiovascular diseases and bone related problems (85%) and about seventy percent of theparticipants were not aware of hormone therapy. The most experienced physiological symptoms were tiredness(85%), backache (57.5%), Joint pain (52.5%), weight gain (32.5%), hot flash (25%). Sleep problems (67.5%),forgetfulness (55%), depressed mood (52.5%), anxiety (45%) and irritability (40%) were commonly experiencedpsychological symptoms. Conclusion: Women of this age group (40 to 60 years) should be made aware ofmenopause, its related health issues and also the ways to tackle those issues. Awareness through nutritioneducation in this can go a long way in the betterment of health and in improving the overall quality of life