The study of beetroot crackers development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of the study was to develop crackers which provide enough energy, protein and nutrients such as iron and dietary fiber, which can be consumed by patients with hormonal problems like PCOD, PCOS. Beetroot crackers were developed using beetroot powder, pumpkin seed, flaxseed, sesame seed, wheat flour and olive oil. Four different formulations T1, T2, T3, T0 were prepared. T2 was found to be the best formulation after sensory evaluation with 9 Point Hedonic Scale. Further the selected formulation was nutritionally assessed on the basis of physicochemical parameters and microbiological makeup. The designed beetroot crackers was found to have the following composition 9.03 protein, 68.50 carbohydrates, 8.02 fat, 5.66 ash, 6.16gm dietary fiber, 20.5 mg of iron, 598.9 mg of potassium, 538 mg of calcium and delivers up to 382.3 K Cal of energy. The findings demonstrate that beetroot crackers is well regarded and excellent in terms of nutritional value due to its high protein, iron, calcium and dietary fiber content and also can be consumed as a healthier snack. Nidhee S. Thakur | Prof. Nisha M. Wagh "Development and Nutritional Assessment of Beetroot Crackers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52730.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52730/development-and-nutritional-assessment-of-beetroot-crackers/nidhee-s-thakur
Development of Flat Lima Beans Pickles Enriched with Spirulinaijtsrd
The product is different from the regular way of availability and to choose acceptable level of ingredients is important as more amount can cause unacceptable taste, texture and aroma of the product and hence standardization of the product is necessary. The creation of the product emphasis on the nutritional health of the consumer, ingredients used for this product has many health benefits hence standardization of the product is necessary. This literature focuses on many idea of new product development. Flat lima beans are consumed by many people but the product prepared in this study is not much available in the market, the product is enriched by spirulina due to its abundance health benefits. The information or studies available regarding methodology are limited for this product. Benefits of prebiotics include improvement in gut barrier function and also improving host immunity, reduction of potentially pathogenic bacteria e.g., Clostridia and consumer will come across with these benefits due to product created in this study. People also deficient in Vitamin B1 will also meet the nutritional benefits as flat lima beans are good source of Vitamin B1. This study will be helpful to gain perception of new product development, the market for the new product and the demand of consumers regarding nutritious and convenient food product. Product is nutritious as the aim is to provide health benefits. Product development includes all phases of creating a product, from the initial Product development includes all phases of creating a product, from the initial connected with the formulation of a new product on the market or the modification and presentation of an existing product on the market. The focus of the product development is therefore on the processes in the entire life cycle of a product, be it an idea, an innovation or consumption. Raksha Dinesh Gupta | Roonal Kataria "Development of Flat Lima Beans Pickles Enriched with Spirulina" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd56361.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/56361/development-of-flat-lima-beans-pickles-enriched-with-spirulina/raksha-dinesh-gupta
Development of Sorghum Noodles Fortification with Moringa Moringa Oleifera Le...ijtsrd
The study of noodles from sorghum flour, rice flour, and, Moringa oleifera leaf powder development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara Gujarat, India. The cereal grain sorghum has a number of agronomic benefits, contains substances that are good for your health, and is gluten free. One of the most beneficial tropical trees is Moringa Oleifera, which offers vital nutrients and antioxidants to treat vitamin and mineral deficiencies, support a healthy cardiovascular system, help to promote normal blood sugar levels, neutralize free radicals, improve eyesight, mental clarity, and bone strength, and may be helpful in cases of malnutrition, general weakness, lactating mothers, menopause, depression, and osteoporosis. Moringa is a multi beneficial plant with high nutritional value, making it an excellent protein supplement for malnutrition and animal feed. Although Moringa oleifera leaves are high in nutrients, the addition of saponins may increase the bitter taste and unpleasant smell. This study set out to create noodles using moringa leaf powder, sorghum flour, and rice flour and to assess their sensory acceptance, antinutritional content and proximate composition. The findings revealed in moisture 7.62 , total ash 5.48 , protein 6.80 , fat 1.86 , carbohydrate 78.24 , energy 358.9 , calcium 242.4 Ca , and potassium 353.5 content, the total number of E. coli 0157, and coli form. In order to guarantee global food security and meet nutritional needs, the concentration of moringa plant powder must be limited. Moringa Oleifera leaves powder affected, macronutrient, and minerals content in wet noodle products. It is recommended that concentrations of 5 , 10 , and 15 should not exceed 5 because it affects the organoleptic of the product. Muskan Bhavesh Patel | Dhanya Joseph "Development of Sorghum Noodles Fortification with Moringa (Moringa Oleifera) Leaf Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53877.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53877/development-of-sorghum-noodles-fortification-with-moringa-moringa-oleifera-leaf-powder/muskan-bhavesh-patel
Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour...ijtsrd
The Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, conducted the nachos study. This study demonstrates the health advantages of drumsticks, and its main objective is to create nachos that can be enjoyed by people of all ages using the same ingredients. Drumsticks contain a lot of vitamins and have antioxidant effects. For the creation of Nachos, three formulations with a control sample were created. Drumsticks were used to make nachos, they were first boiled, then chopped up, blended into a paste, and then added to boiling water with salt, baking soda, quinoa flour, and rice flour. Garlic powder, black pepper powder, and spices like chili powder for improved taste and flavor, nachos were additionally seasoned with onion powder, chat masala, and mix herbs. During the creation of the dough, different amounts of drumstick paste 20 , 30 , and 40 were added. The dough was first made into tortillas, and then it was further fried. To manufacture nachos, different formulations were prepared. The developed nachos underwent additional testing for microbiological analysis, physio chemical characteristics, and sensory evaluation. The nachos had an energy value of 534.27kcal, 2.08 moisture content, 4.84 ash content, 6.91 protein content, 53.78 carbs content, and 2.08 fat content. Sarvesh Vinayak Bhave | Prof. Nisha Wagh | Pratik Thakar "Development of Nachos using Moringa Oleifera (Drumstick), Zea Mays (Maize) Flour, Chenopodium Quinoa (Quinoa) Flour, and Oryza Sativa (Rice) Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd54003.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/54003/development-of-nachos-using-moringa-oleifera-drumstick-zea-mays-maize-flour-chenopodium-quinoa-quinoa-flour-and-oryza-sativa-rice-flour/sarvesh-vinayak-bhave
Development of Nachos using Cucurbita Pumpkin Seed Powder, Sorghum Jowar Flou...ijtsrd
The study of Nachos was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat. This research shows the health benefits of pumpkin seeds and the major goal was to develop Nachos that could be enjoyed by all age groups by using the same as Pumpkin seed have an Antimicrobial and Antioxidant property and are rich in protein content as well. Three formulations with control sample were formulated for the preparation of Nachos. Nachos was developed by using pumpkin seeds, which was first roasted and ground into powder and combined with jowar flour, maize flour, and Chickpea flour. Roasting enhances the flavour and gives an aroma to the food products. The treated pumpkin flour was mixed with jowar flour, Maize flour and Chickpea flour. Spices like Chili powder, turmeric, amchur powder, Ginger powder Coriander powder, Chili flakes and Oregano were also used for seasoning Nachos for better taste and flavour. Pumpkin seed powder was added in different variations 10 , 20 , 30 during dough preparation. Tortillas were firstly prepared from the dough and further it was it was fried. Difference formulation were formed to make Nachos Maize flour was added in 40 , 30 and 20 . The developed nachos were further analyzed for its sensory evaluation, physio chemical parameters, and microbiological analysis. Dry heat treatments were given to pumpkin seeds prior to use in preparation of Nachos. The nachos had a 4.84 of moisture content and 3.87 of ash content in addition it was found to have 26.01 of protein content 37.23 of carbohydrates content and 28.02 of fat content and energy 505.14kcal. Pratik Anant Thakar | Prof. Nisha Wagh "Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52719.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52719/development-of-nachos-using-cucurbita-pumpkin-seed-powder-sorghum-jowar-flour-zea-mays-maize-flour-and-cicer-arietunum-besan/pratik-anant-thakar
Development of Sorghum Biscuit Incorporated with Orange Peel Powder and Drago...ijtsrd
BISCUIT ”“ A baked flour confectionary down to low moisture content. Name is derived from the Latin word bis coctus, meaning cooked twice. It is basically a small quick bread made from dough that has been rolled out and cut or dropped from a spoon. The basic old biscuit lacks nutrition it majorly consist of carbohydrates. As sorghum is rich source of fibre and. It is also rich in other nutrients, vitamins minerals and they are also good source of antioxidants. The main aim for the development of nutritious biscuit was to meet the increasing demand of healthy diet for human. The samples were subjected to estimate for moisture, estimate for ash content, crude protein, crude fibre and carbohydrate and sensory evaluation. On the basis of present study it can be concluded that this biscuit is an excellent source of fibre and protein. Sonal Meshram | Akansha Tiwari "Development of Sorghum Biscuit Incorporated with Orange Peel Powder and Dragon Fruit Pulp" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd55036.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/55036/development-of-sorghum-biscuit-incorporated-with-orange-peel-powder-and-dragon-fruit-pulp/sonal-meshram
Millets are healthy corse grains cereals. Millets are the fibrous and healthy grains with low GI index and it is also a healthy substitute of refined wheat flour. Ragi millet is very beneficial in anti diabetic and blood pressure.
Sesame Sesamum indicum L. crop is grown in all seasons of the year and being a short duration crop, fits well into various cropping systems. The international market of sesame is on the rise due to high demand and various uses. It was reported that there is about 5 to 10 percent loss from the time of harvest to cleaning and storing. The losses notice dare mainly contributed to non uniform maturity and improper threshing operation Status paper on oil seeds, 2014 . One of the measures to avoid post harvest losses is timely harvesting with proper method and adoption of modern mechanical methods of threshing and winnowing. Er. B. Kailashkumar ""A Need for Sesame Thresher"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd22862.pdf
Paper URL: https://www.ijtsrd.com/engineering/agricultural-engineering/22862/a-need-for-sesame-thresher/er-b-kailashkumar
Pearl millet flour was substituted with Bambara groundnut flour (0-20%) to form blends and used in fura preparation. Functional and microbiological profiles of the flours and food samples respectively as well as proximate and sensory properties were evaluated. Supplementation had raised the nutritional value of the foods. Swelling power and water absorption capacity had increased with an increase in the level of Bambara groundnut flour addition whereas bulk density and viscosity had decreased; the results were as follows-swelling power (23.616-24.203%), water absorption capacity (3.350-3.650g/g), bulk density (0.791-0.785g/cm3), and viscosity (52.965-50.210mPa-s). The moisture content, ash, fat, protein, fibre, carbohydrate and total energy level were found as follows- 42.730-45.500%, 0.510-0.850%, 3.275-7.95%, 3.750-9.375%, 0.775-0.900%, 35.425-48.960% and 240.315-250.750kcal/100g respectively. Concentration of anti-nutritional factors, alkaloids, flavonoids, phytic acids and tannins ranged from 0.09 to 0.15g/100g, 0.28 to 0.35g/100g, 7.31 to 9.83g/100g and 0.04 to 0.16g/100g respectively. The minerals contents were found to be significant as follows Ca (11.55 to 24.35 mg/100g), Fe (2.71 to 5.72 mg/100g), Zn (1.58 to 1.83 mg/100g), P (46.12 to 96.37 mg/100g), Mg (0.63 to 0.77 mg/100g), K (36.19 to 76.89 mg/100g), Na (4.08 to 8.59 mg/100g). In- vitro protein digestibility at 1h ranged between 72.67 to 75.43% and 73.95 to 79.13% at 6hrs‚ starch digestibility ranged between 66.83 to 70.25%. Microbial evaluation revealed moderate counts with the total microbial load of 1.23x103cfu/g (Table 5) in the food formulation F0MfB (100:00). Salmonella and Escherichia coli were not detected in fura food sample made from 80:20% millet-bambara nut flour blend. Staphylococcus aureus, Staphylococcus epidemidis, Salmonella spp, Klebsiella spp, Pseudomonas and Escherichia coli were isolated with the following percentage of occurrences 32.28%, 25.00%, 3.48%, 16.46%, 19.62% and 3.16% respectively. Sensory evaluation results revealed fura from 80:20% millet-bambara nut flour blend had the best score, therefore the most preferred by the respondents.
Development of Flat Lima Beans Pickles Enriched with Spirulinaijtsrd
The product is different from the regular way of availability and to choose acceptable level of ingredients is important as more amount can cause unacceptable taste, texture and aroma of the product and hence standardization of the product is necessary. The creation of the product emphasis on the nutritional health of the consumer, ingredients used for this product has many health benefits hence standardization of the product is necessary. This literature focuses on many idea of new product development. Flat lima beans are consumed by many people but the product prepared in this study is not much available in the market, the product is enriched by spirulina due to its abundance health benefits. The information or studies available regarding methodology are limited for this product. Benefits of prebiotics include improvement in gut barrier function and also improving host immunity, reduction of potentially pathogenic bacteria e.g., Clostridia and consumer will come across with these benefits due to product created in this study. People also deficient in Vitamin B1 will also meet the nutritional benefits as flat lima beans are good source of Vitamin B1. This study will be helpful to gain perception of new product development, the market for the new product and the demand of consumers regarding nutritious and convenient food product. Product is nutritious as the aim is to provide health benefits. Product development includes all phases of creating a product, from the initial Product development includes all phases of creating a product, from the initial connected with the formulation of a new product on the market or the modification and presentation of an existing product on the market. The focus of the product development is therefore on the processes in the entire life cycle of a product, be it an idea, an innovation or consumption. Raksha Dinesh Gupta | Roonal Kataria "Development of Flat Lima Beans Pickles Enriched with Spirulina" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd56361.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/56361/development-of-flat-lima-beans-pickles-enriched-with-spirulina/raksha-dinesh-gupta
Development of Sorghum Noodles Fortification with Moringa Moringa Oleifera Le...ijtsrd
The study of noodles from sorghum flour, rice flour, and, Moringa oleifera leaf powder development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara Gujarat, India. The cereal grain sorghum has a number of agronomic benefits, contains substances that are good for your health, and is gluten free. One of the most beneficial tropical trees is Moringa Oleifera, which offers vital nutrients and antioxidants to treat vitamin and mineral deficiencies, support a healthy cardiovascular system, help to promote normal blood sugar levels, neutralize free radicals, improve eyesight, mental clarity, and bone strength, and may be helpful in cases of malnutrition, general weakness, lactating mothers, menopause, depression, and osteoporosis. Moringa is a multi beneficial plant with high nutritional value, making it an excellent protein supplement for malnutrition and animal feed. Although Moringa oleifera leaves are high in nutrients, the addition of saponins may increase the bitter taste and unpleasant smell. This study set out to create noodles using moringa leaf powder, sorghum flour, and rice flour and to assess their sensory acceptance, antinutritional content and proximate composition. The findings revealed in moisture 7.62 , total ash 5.48 , protein 6.80 , fat 1.86 , carbohydrate 78.24 , energy 358.9 , calcium 242.4 Ca , and potassium 353.5 content, the total number of E. coli 0157, and coli form. In order to guarantee global food security and meet nutritional needs, the concentration of moringa plant powder must be limited. Moringa Oleifera leaves powder affected, macronutrient, and minerals content in wet noodle products. It is recommended that concentrations of 5 , 10 , and 15 should not exceed 5 because it affects the organoleptic of the product. Muskan Bhavesh Patel | Dhanya Joseph "Development of Sorghum Noodles Fortification with Moringa (Moringa Oleifera) Leaf Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53877.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53877/development-of-sorghum-noodles-fortification-with-moringa-moringa-oleifera-leaf-powder/muskan-bhavesh-patel
Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour...ijtsrd
The Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, conducted the nachos study. This study demonstrates the health advantages of drumsticks, and its main objective is to create nachos that can be enjoyed by people of all ages using the same ingredients. Drumsticks contain a lot of vitamins and have antioxidant effects. For the creation of Nachos, three formulations with a control sample were created. Drumsticks were used to make nachos, they were first boiled, then chopped up, blended into a paste, and then added to boiling water with salt, baking soda, quinoa flour, and rice flour. Garlic powder, black pepper powder, and spices like chili powder for improved taste and flavor, nachos were additionally seasoned with onion powder, chat masala, and mix herbs. During the creation of the dough, different amounts of drumstick paste 20 , 30 , and 40 were added. The dough was first made into tortillas, and then it was further fried. To manufacture nachos, different formulations were prepared. The developed nachos underwent additional testing for microbiological analysis, physio chemical characteristics, and sensory evaluation. The nachos had an energy value of 534.27kcal, 2.08 moisture content, 4.84 ash content, 6.91 protein content, 53.78 carbs content, and 2.08 fat content. Sarvesh Vinayak Bhave | Prof. Nisha Wagh | Pratik Thakar "Development of Nachos using Moringa Oleifera (Drumstick), Zea Mays (Maize) Flour, Chenopodium Quinoa (Quinoa) Flour, and Oryza Sativa (Rice) Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd54003.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/54003/development-of-nachos-using-moringa-oleifera-drumstick-zea-mays-maize-flour-chenopodium-quinoa-quinoa-flour-and-oryza-sativa-rice-flour/sarvesh-vinayak-bhave
Development of Nachos using Cucurbita Pumpkin Seed Powder, Sorghum Jowar Flou...ijtsrd
The study of Nachos was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat. This research shows the health benefits of pumpkin seeds and the major goal was to develop Nachos that could be enjoyed by all age groups by using the same as Pumpkin seed have an Antimicrobial and Antioxidant property and are rich in protein content as well. Three formulations with control sample were formulated for the preparation of Nachos. Nachos was developed by using pumpkin seeds, which was first roasted and ground into powder and combined with jowar flour, maize flour, and Chickpea flour. Roasting enhances the flavour and gives an aroma to the food products. The treated pumpkin flour was mixed with jowar flour, Maize flour and Chickpea flour. Spices like Chili powder, turmeric, amchur powder, Ginger powder Coriander powder, Chili flakes and Oregano were also used for seasoning Nachos for better taste and flavour. Pumpkin seed powder was added in different variations 10 , 20 , 30 during dough preparation. Tortillas were firstly prepared from the dough and further it was it was fried. Difference formulation were formed to make Nachos Maize flour was added in 40 , 30 and 20 . The developed nachos were further analyzed for its sensory evaluation, physio chemical parameters, and microbiological analysis. Dry heat treatments were given to pumpkin seeds prior to use in preparation of Nachos. The nachos had a 4.84 of moisture content and 3.87 of ash content in addition it was found to have 26.01 of protein content 37.23 of carbohydrates content and 28.02 of fat content and energy 505.14kcal. Pratik Anant Thakar | Prof. Nisha Wagh "Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52719.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52719/development-of-nachos-using-cucurbita-pumpkin-seed-powder-sorghum-jowar-flour-zea-mays-maize-flour-and-cicer-arietunum-besan/pratik-anant-thakar
Development of Sorghum Biscuit Incorporated with Orange Peel Powder and Drago...ijtsrd
BISCUIT ”“ A baked flour confectionary down to low moisture content. Name is derived from the Latin word bis coctus, meaning cooked twice. It is basically a small quick bread made from dough that has been rolled out and cut or dropped from a spoon. The basic old biscuit lacks nutrition it majorly consist of carbohydrates. As sorghum is rich source of fibre and. It is also rich in other nutrients, vitamins minerals and they are also good source of antioxidants. The main aim for the development of nutritious biscuit was to meet the increasing demand of healthy diet for human. The samples were subjected to estimate for moisture, estimate for ash content, crude protein, crude fibre and carbohydrate and sensory evaluation. On the basis of present study it can be concluded that this biscuit is an excellent source of fibre and protein. Sonal Meshram | Akansha Tiwari "Development of Sorghum Biscuit Incorporated with Orange Peel Powder and Dragon Fruit Pulp" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd55036.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/55036/development-of-sorghum-biscuit-incorporated-with-orange-peel-powder-and-dragon-fruit-pulp/sonal-meshram
Millets are healthy corse grains cereals. Millets are the fibrous and healthy grains with low GI index and it is also a healthy substitute of refined wheat flour. Ragi millet is very beneficial in anti diabetic and blood pressure.
Sesame Sesamum indicum L. crop is grown in all seasons of the year and being a short duration crop, fits well into various cropping systems. The international market of sesame is on the rise due to high demand and various uses. It was reported that there is about 5 to 10 percent loss from the time of harvest to cleaning and storing. The losses notice dare mainly contributed to non uniform maturity and improper threshing operation Status paper on oil seeds, 2014 . One of the measures to avoid post harvest losses is timely harvesting with proper method and adoption of modern mechanical methods of threshing and winnowing. Er. B. Kailashkumar ""A Need for Sesame Thresher"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd22862.pdf
Paper URL: https://www.ijtsrd.com/engineering/agricultural-engineering/22862/a-need-for-sesame-thresher/er-b-kailashkumar
Pearl millet flour was substituted with Bambara groundnut flour (0-20%) to form blends and used in fura preparation. Functional and microbiological profiles of the flours and food samples respectively as well as proximate and sensory properties were evaluated. Supplementation had raised the nutritional value of the foods. Swelling power and water absorption capacity had increased with an increase in the level of Bambara groundnut flour addition whereas bulk density and viscosity had decreased; the results were as follows-swelling power (23.616-24.203%), water absorption capacity (3.350-3.650g/g), bulk density (0.791-0.785g/cm3), and viscosity (52.965-50.210mPa-s). The moisture content, ash, fat, protein, fibre, carbohydrate and total energy level were found as follows- 42.730-45.500%, 0.510-0.850%, 3.275-7.95%, 3.750-9.375%, 0.775-0.900%, 35.425-48.960% and 240.315-250.750kcal/100g respectively. Concentration of anti-nutritional factors, alkaloids, flavonoids, phytic acids and tannins ranged from 0.09 to 0.15g/100g, 0.28 to 0.35g/100g, 7.31 to 9.83g/100g and 0.04 to 0.16g/100g respectively. The minerals contents were found to be significant as follows Ca (11.55 to 24.35 mg/100g), Fe (2.71 to 5.72 mg/100g), Zn (1.58 to 1.83 mg/100g), P (46.12 to 96.37 mg/100g), Mg (0.63 to 0.77 mg/100g), K (36.19 to 76.89 mg/100g), Na (4.08 to 8.59 mg/100g). In- vitro protein digestibility at 1h ranged between 72.67 to 75.43% and 73.95 to 79.13% at 6hrs‚ starch digestibility ranged between 66.83 to 70.25%. Microbial evaluation revealed moderate counts with the total microbial load of 1.23x103cfu/g (Table 5) in the food formulation F0MfB (100:00). Salmonella and Escherichia coli were not detected in fura food sample made from 80:20% millet-bambara nut flour blend. Staphylococcus aureus, Staphylococcus epidemidis, Salmonella spp, Klebsiella spp, Pseudomonas and Escherichia coli were isolated with the following percentage of occurrences 32.28%, 25.00%, 3.48%, 16.46%, 19.62% and 3.16% respectively. Sensory evaluation results revealed fura from 80:20% millet-bambara nut flour blend had the best score, therefore the most preferred by the respondents.
The document discusses underutilized pseudocereal crops like grain amaranth, buckwheat, and chenopods. It notes that these crops have high nutritional value but have reduced in importance over time. It describes the genetic resources conserved for these crops by NBPGR in India, including over 5,800 accessions of amaranth and 1,000 of buckwheat. Varieties have been developed with improved traits like increased yield, plant height, and disease resistance. The crops have medicinal uses and can be intercropped or grown as pure crops. Research is still needed to improve traits like lodging resistance, seed size, and shattering resistance to increase production and utilization of these nutrient-rich pseudocere
Millet is a drought-resistant grain that provides various health benefits and can be used in many dishes. It is gluten-free and a good source of protein, fiber, and micronutrients. The cultivation of millets has decreased in favor of wheat and rice, but interest is growing due to its benefits. The UN has declared 2023 the International Year of Millets. Smt. Lahari Bai of Madhya Pradesh has conserved over 150 varieties of millets and promotes their use.
Edible Mushroom cultivation technique and short review on its genomeSantosh Kumar Sahoo
Here you can able to know about mushroom morphology, types, cultivation techniques, genome, and survey work which was done online through google sheet.
I presented on a mushroom cultivation project, discussing aspects like growing environment, harvesting, market demand, costs and revenue, and project budget. I also highlighted challenges and solutions implemented, showing the project's potential as profitable and sustainable venture.
This document discusses millets, including their origins in Africa and Asia, common varieties, and processing methods. It provides details on the nutrient composition and health benefits of millets. Millets are small-seeded grains that are easily digestible and provide various vitamins, minerals, and fiber. Processing methods like dehulling and pearling can reduce anti-nutrients in millets and improve their nutritional availability.
Utilization of Jackfruit Peel in Preparation of Muffinsijtsrd
Artocarpus heterophyllus, commonly called as ”œJackfruit” has utmost importance in tropical and subtropical region. This study has utilized the peel portion of jackfruit in muffins. Peel which is usually discarded is actually rich in nutrients, Vitamin C and plentiful of minerals. Chemical analysis revealed that peel comprises of 5.77 moisture, 1.32 total ash and 0.03 acidity. Apart from this, peel is a rich source of crude fiber that fits well in bakery industry. Present research has utilized peel portion of jackfruit in muffins manufacturing. Along with bakery flour jackfruit peel powder is taken in different ratios ranging from 0 20 .Control sample 0 jackfruit peel powder T0 , 10 peel powder added in total flour T1 , 20 peel powder added in total flour T2 . Out of the three treatments which are prepared T0, T1 and T2. One sample from each treatment is taken and analysed in terms of colour, flavour, texture, aroma and overall acceptability. Data obtained is statistically and graphically analysed and tabulated. This shows that 20 of jackfruit peel stands best in terms of overall acceptability of muffins. Mishwa Patel | Dhanya Joseph "Utilization of Jackfruit Peel in Preparation of Muffins" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53881.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53881/utilization-of-jackfruit-peel-in-preparation-of-muffins/mishwa-patel
PREPARATION OF PAPAD FROM URAD DHAL FLOUR AND SOYABEAN SEEDS FLOURIRJET Journal
This document summarizes a research study that prepared papad (an Indian snack) from black gram dhal flour and soybean seeds flour. Two formulations were tested: 70% soybean seeds flour and 30% black gram flour (Q1), and 50% of each flour (Q2). Q2 with 50% of each flour produced better quality papads after adding margarine and papad khar. The papads were analyzed for moisture, ash, protein and carbohydrate content. Sensory evaluation showed Q2 with equal proportions of the flours scored highest for taste, texture, flavor, color and appearance. The study demonstrated the potential of using soybean seeds flour along with black gram flour to make nutritious pap
Opportunities and Scope for Value addition in Rice based Products for MFEs in...Dr. Poshadri Achinna
Paddy (Rice) Value addition in Telangana.
Webinar related organised by Telangana State Food Processing Society, Hyderabad Under the Pradhan Mantri Formalisation of Micro food processing Enterprises (PM-FME) Scheme for Azadi Ka Amrit Mahotsav (India@75) initiative
The PPP describes the journey of rice breeding in India. It also describes the present status of rice breeding in respect of biotic and abiotic stresses in view of climate change. It also suggests some strategical points for future rice breeding programme.
This document provides an overview of the seed industry in India, including key developments, policies, and the seed production system. It discusses the following in 3 sentences:
The key developments that have shaped the seed industry include the establishment of the National Seeds Corporation in 1963 to promote a healthy seed industry, the implementation of the National Seeds Project in phases from 1975-1988, and the New Seeds Policy of 1988 that liberalized the industry and allowed private sector participation. Major policies that have impacted the industry include the Seeds Act of 1963, National Seeds Policy of 2002, and the Seeds Bill of 2004. The seed production system in India follows a limited generations system of breeder, foundation and certified seeds to maintain
Millets : A Super Food or A Diet Fad.
This Powerpoint Presentation shows the Millets as a Super-food, rather than a diet fad. Are millets a superfood, offering a plethora of health benefits, or are they merely a passing diet fad? Millets are not just a diet fad; they are a superfood in the truest sense. They offer a wide range of health benefits, are environmentally friendly, and have a long history of nourishing people around the world. Embracing millets in our diets is not a passing trend but a step towards a healthier and more sustainable future for ourselves and our planet. So, let us recognize the potential of millets and incorporate them into our meals, not as a fleeting fad, but as a long-lasting and beneficial dietary choice.
An Overview of the International Year of Millets 2023.pdfsoniyaarora2
The document provides an overview of millets and the International Year of Millets 2023. It discusses that millets are a diverse group of cereals that are nutritious and use less water than other crops like rice. The UN declared 2023 as the International Year of Millets following India's proposal to promote millets globally. The goals are to promote millet cultivation, create market opportunities, and raise awareness of their nutritional benefits. India's approach involves prioritizing millet production and trade, encouraging use in public programs, and increasing investments in R&D and marketing of millet products.
This document summarizes the impacts of organic farming on food grain security in India. It begins with definitions of organic farming and discusses its history and principles. Case studies show higher yields, soil quality, and nutrient levels from organic practices compared to conventional methods. Organic production has increased in India, though challenges remain around transition times, certification costs, and market development. Overall, the document finds that organic farming can help improve long-term productivity, food security, environmental sustainability, and social impacts in India.
Credit seminar OA (organic farming & its impact on food grain security in...Komandla venkatkiran Reddy
This document summarizes the impacts of organic farming on food grain security in India. It begins with definitions of organic farming and discusses its history and principles. Case studies show higher yields, soil quality, and nutrient levels from organic practices compared to conventional methods. Organic production has increased in India, though challenges remain around transition times, marketing, and policy support. Food security frameworks highlight India's progress but ongoing issues of undernutrition. Overall, the document finds that organic farming can help improve long-term productivity, environmental sustainability, and social welfare while supporting national food security goals.
Business Opportunity in Food Processing & Agro Processing IndustryAjjay Kumar Gupta
Business Opportunity in Food Processing & Agro Processing Industry
Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Food processing, any of a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage. A brief treatment of food processing follows. For fuller treatment of storage methods, see food preservation.
Food processing generally includes the basic preparation of foods, the alteration of a food product into another form (as in making preserves from fruit), and preservation and packaging techniques.
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Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing, Processed Foods and Vegetable, India's Food Processing, Food Processing Equipment, Food Processing Methods, Small Scale Food Processing Industry, Food Processing Unit, Food Processing Industry Project Report, Food Processing in India, Methods of Processing Food, Food Processing Industry, Agro Based Food Processing Industry, Agro and Food Processing, Processed Food Industry, Food Processing Business, Food Processing Industry in India, Agro-Food Processing Industries, Food Processing Plant, Agriculture and Food Processing, Food Processing Plants & Equipment, Guide for Food Processing, Project Report on Food Processing, Projects on Food Processing, Most Profitable Food Processing Projects, Food Processing Industries Project, Food Processing & Agro Based Profitable Projects, Project Ideas in Food Processing Industries, Opportunities in Food Processing, Food and Beverage Industry Projects, Food Processing Project Report, Food Processing and Agro Based Industry, How to Start Food Processing Unit in India, Food and Beverage Manufacturing Industry, Business Plan for Food Processing Industry, Steps to Starting Food Processing Business, Starting Food Processing Business, Food Processing Business, Food Manufacturing Business Plan, Food Processing Guide, Business Plan Food Processing Plant, Baby Cereal Food Making, Processing of Baby Food, Baby Food Processing, Baby Food Manufacturing Process, Baby Food Production, Projects on Cereal Processing, Profile on Production of Baby Food, Production Line for Cereal Based Foods, Small Scale Baby Cereal Processing, Food Processing Unit (Pulses & Dates)
Development and Analysis of Chickpea and Oats Crackersijtsrd
Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Crackers was produced from the mixture of chickpea and rolled oats and Spices Garlic paste, lemon juice, salt, oil, turmeric powder, chilli powder, oil and black pepper powder. at different combination. Proximate Analysis and sensory analysis were carried out on the crackers for their quality evaluation. The proximate analysis were determined using standard methods. From the result of proximate analysis, the moisture content is 1.37 . Also the other components of ash, fat, protein, carbohydrate and dietary fiber is 3.78 , 8.75g, 20.88g, 65.22g and 11.8 respectively. Sensory evaluation was done to know the acceptability of chickpea and rolled oats crackers. Sensory evaluation was done to know the acceptability of chickpea and oats crackers. It include colour, taste, flavour, texture, appearance and overall acceptability. The sample scored for overall acceptability i.e.8.7. The taste is rated highest scored i.e. 8.6. Also the other components of color, flavour, texture, appearance and overall acceptability is 8.3, 7.5, 7.9, 7.6 and 8.7 respectively. Result from proximate analysis and sensory analysis was shown that product is acceptable. Dharti Patel | Renuka Singh | Niral Patel "Development and Analysis of Chickpea and Oats Crackers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd55041.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/55041/development-and-analysis-of-chickpea-and-oats-crackers/dharti-patel
The seed industry in India plays a critical role in agriculture by providing farmers access to high-quality seeds and new varieties. It has grown significantly due to government support and private sector involvement. The industry is expected to continue expanding due to factors like increasing R&D, climate-resilient seed varieties, and a rising addressable market size. However, state seed corporations need to modernize to remain competitive in the growing industry.
Effect of incorporation of soy flour on the quality of papadAlexander Decker
The document describes a study that developed papad (a traditional Indian snack) by incorporating different levels of soybean flour, from 20% to 50%. The soy papads were stored in polyethylene, plastic, and steel containers for 3 months at room temperature. Sensory evaluation found that papads with 20% soy flour had the highest acceptability. Nutrient analysis found that products stored in steel containers retained more nutrients than those in plastic or polyethylene. Microbial counts remained within safe limits. The study concluded that steel and plastic packaging can be used to store value-added dry products like soy papad at home levels for long periods.
‘Six Sigma Technique’ A Journey Through its Implementationijtsrd
The manufacturing industries all over the world are facing tough challenges for growth, development and sustainability in today’s competitive environment. They have to achieve apex position by adapting with the global competitive environment by delivering goods and services at low cost, prime quality and better price to increase wealth and consumer satisfaction. Cost Management ensures profit, growth and sustainability of the business with implementation of Continuous Improvement Technique like Six Sigma. This leads to optimize Business performance. The method drives for customer satisfaction, low variation, reduction in waste and cycle time resulting into a competitive advantage over other industries which did not implement it. The main objective of this paper ‘Six Sigma Technique A Journey Through Its Implementation’ is to conceptualize the effectiveness of Six Sigma Technique through the journey of its implementation. Aditi Sunilkumar Ghosalkar "‘Six Sigma Technique’: A Journey Through its Implementation" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64546.pdf Paper Url: https://www.ijtsrd.com/other-scientific-research-area/other/64546/‘six-sigma-technique’-a-journey-through-its-implementation/aditi-sunilkumar-ghosalkar
Edge Computing in Space Enhancing Data Processing and Communication for Space...ijtsrd
Edge computing, a paradigm that involves processing data closer to its source, has gained significant attention for its potential to revolutionize data processing and communication in space missions. With the increasing complexity and data volume generated by modern space missions, traditional centralized computing approaches face challenges related to latency, bandwidth, and security. Edge computing in space, involving on board processing and analysis of data, offers promising solutions to these challenges. This paper explores the concept of edge computing in space, its benefits, applications, and future prospects in enhancing space missions. Manish Verma "Edge Computing in Space: Enhancing Data Processing and Communication for Space Missions" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64541.pdf Paper Url: https://www.ijtsrd.com/computer-science/artificial-intelligence/64541/edge-computing-in-space-enhancing-data-processing-and-communication-for-space-missions/manish-verma
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This document discusses millets, including their origins in Africa and Asia, common varieties, and processing methods. It provides details on the nutrient composition and health benefits of millets. Millets are small-seeded grains that are easily digestible and provide various vitamins, minerals, and fiber. Processing methods like dehulling and pearling can reduce anti-nutrients in millets and improve their nutritional availability.
Utilization of Jackfruit Peel in Preparation of Muffinsijtsrd
Artocarpus heterophyllus, commonly called as ”œJackfruit” has utmost importance in tropical and subtropical region. This study has utilized the peel portion of jackfruit in muffins. Peel which is usually discarded is actually rich in nutrients, Vitamin C and plentiful of minerals. Chemical analysis revealed that peel comprises of 5.77 moisture, 1.32 total ash and 0.03 acidity. Apart from this, peel is a rich source of crude fiber that fits well in bakery industry. Present research has utilized peel portion of jackfruit in muffins manufacturing. Along with bakery flour jackfruit peel powder is taken in different ratios ranging from 0 20 .Control sample 0 jackfruit peel powder T0 , 10 peel powder added in total flour T1 , 20 peel powder added in total flour T2 . Out of the three treatments which are prepared T0, T1 and T2. One sample from each treatment is taken and analysed in terms of colour, flavour, texture, aroma and overall acceptability. Data obtained is statistically and graphically analysed and tabulated. This shows that 20 of jackfruit peel stands best in terms of overall acceptability of muffins. Mishwa Patel | Dhanya Joseph "Utilization of Jackfruit Peel in Preparation of Muffins" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53881.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53881/utilization-of-jackfruit-peel-in-preparation-of-muffins/mishwa-patel
PREPARATION OF PAPAD FROM URAD DHAL FLOUR AND SOYABEAN SEEDS FLOURIRJET Journal
This document summarizes a research study that prepared papad (an Indian snack) from black gram dhal flour and soybean seeds flour. Two formulations were tested: 70% soybean seeds flour and 30% black gram flour (Q1), and 50% of each flour (Q2). Q2 with 50% of each flour produced better quality papads after adding margarine and papad khar. The papads were analyzed for moisture, ash, protein and carbohydrate content. Sensory evaluation showed Q2 with equal proportions of the flours scored highest for taste, texture, flavor, color and appearance. The study demonstrated the potential of using soybean seeds flour along with black gram flour to make nutritious pap
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The document provides an overview of millets and the International Year of Millets 2023. It discusses that millets are a diverse group of cereals that are nutritious and use less water than other crops like rice. The UN declared 2023 as the International Year of Millets following India's proposal to promote millets globally. The goals are to promote millet cultivation, create market opportunities, and raise awareness of their nutritional benefits. India's approach involves prioritizing millet production and trade, encouraging use in public programs, and increasing investments in R&D and marketing of millet products.
This document summarizes the impacts of organic farming on food grain security in India. It begins with definitions of organic farming and discusses its history and principles. Case studies show higher yields, soil quality, and nutrient levels from organic practices compared to conventional methods. Organic production has increased in India, though challenges remain around transition times, certification costs, and market development. Overall, the document finds that organic farming can help improve long-term productivity, food security, environmental sustainability, and social impacts in India.
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https://goo.gl/JnzFkf
https://goo.gl/N3jVsN
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing, Processed Foods and Vegetable, India's Food Processing, Food Processing Equipment, Food Processing Methods, Small Scale Food Processing Industry, Food Processing Unit, Food Processing Industry Project Report, Food Processing in India, Methods of Processing Food, Food Processing Industry, Agro Based Food Processing Industry, Agro and Food Processing, Processed Food Industry, Food Processing Business, Food Processing Industry in India, Agro-Food Processing Industries, Food Processing Plant, Agriculture and Food Processing, Food Processing Plants & Equipment, Guide for Food Processing, Project Report on Food Processing, Projects on Food Processing, Most Profitable Food Processing Projects, Food Processing Industries Project, Food Processing & Agro Based Profitable Projects, Project Ideas in Food Processing Industries, Opportunities in Food Processing, Food and Beverage Industry Projects, Food Processing Project Report, Food Processing and Agro Based Industry, How to Start Food Processing Unit in India, Food and Beverage Manufacturing Industry, Business Plan for Food Processing Industry, Steps to Starting Food Processing Business, Starting Food Processing Business, Food Processing Business, Food Manufacturing Business Plan, Food Processing Guide, Business Plan Food Processing Plant, Baby Cereal Food Making, Processing of Baby Food, Baby Food Processing, Baby Food Manufacturing Process, Baby Food Production, Projects on Cereal Processing, Profile on Production of Baby Food, Production Line for Cereal Based Foods, Small Scale Baby Cereal Processing, Food Processing Unit (Pulses & Dates)
Development and Analysis of Chickpea and Oats Crackersijtsrd
Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Crackers was produced from the mixture of chickpea and rolled oats and Spices Garlic paste, lemon juice, salt, oil, turmeric powder, chilli powder, oil and black pepper powder. at different combination. Proximate Analysis and sensory analysis were carried out on the crackers for their quality evaluation. The proximate analysis were determined using standard methods. From the result of proximate analysis, the moisture content is 1.37 . Also the other components of ash, fat, protein, carbohydrate and dietary fiber is 3.78 , 8.75g, 20.88g, 65.22g and 11.8 respectively. Sensory evaluation was done to know the acceptability of chickpea and rolled oats crackers. Sensory evaluation was done to know the acceptability of chickpea and oats crackers. It include colour, taste, flavour, texture, appearance and overall acceptability. The sample scored for overall acceptability i.e.8.7. The taste is rated highest scored i.e. 8.6. Also the other components of color, flavour, texture, appearance and overall acceptability is 8.3, 7.5, 7.9, 7.6 and 8.7 respectively. Result from proximate analysis and sensory analysis was shown that product is acceptable. Dharti Patel | Renuka Singh | Niral Patel "Development and Analysis of Chickpea and Oats Crackers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd55041.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/55041/development-and-analysis-of-chickpea-and-oats-crackers/dharti-patel
The seed industry in India plays a critical role in agriculture by providing farmers access to high-quality seeds and new varieties. It has grown significantly due to government support and private sector involvement. The industry is expected to continue expanding due to factors like increasing R&D, climate-resilient seed varieties, and a rising addressable market size. However, state seed corporations need to modernize to remain competitive in the growing industry.
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The document describes a study that developed papad (a traditional Indian snack) by incorporating different levels of soybean flour, from 20% to 50%. The soy papads were stored in polyethylene, plastic, and steel containers for 3 months at room temperature. Sensory evaluation found that papads with 20% soy flour had the highest acceptability. Nutrient analysis found that products stored in steel containers retained more nutrients than those in plastic or polyethylene. Microbial counts remained within safe limits. The study concluded that steel and plastic packaging can be used to store value-added dry products like soy papad at home levels for long periods.
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The manufacturing industries all over the world are facing tough challenges for growth, development and sustainability in today’s competitive environment. They have to achieve apex position by adapting with the global competitive environment by delivering goods and services at low cost, prime quality and better price to increase wealth and consumer satisfaction. Cost Management ensures profit, growth and sustainability of the business with implementation of Continuous Improvement Technique like Six Sigma. This leads to optimize Business performance. The method drives for customer satisfaction, low variation, reduction in waste and cycle time resulting into a competitive advantage over other industries which did not implement it. The main objective of this paper ‘Six Sigma Technique A Journey Through Its Implementation’ is to conceptualize the effectiveness of Six Sigma Technique through the journey of its implementation. Aditi Sunilkumar Ghosalkar "‘Six Sigma Technique’: A Journey Through its Implementation" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64546.pdf Paper Url: https://www.ijtsrd.com/other-scientific-research-area/other/64546/‘six-sigma-technique’-a-journey-through-its-implementation/aditi-sunilkumar-ghosalkar
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Communal politics in India has evolved through centuries, weaving a complex tapestry shaped by historical legacies, colonial influences, and contemporary socio political transformations. This research comprehensively examines the dynamics of communal politics in 21st century India, emphasizing its historical roots, socio political dynamics, economic implications, challenges, and prospects for mitigation. The historical perspective unravels the intricate interplay of religious identities and power dynamics from ancient civilizations to the impact of colonial rule, providing insights into the evolution of communalism. The socio political dynamics section delves into the contemporary manifestations, exploring the roles of identity politics, socio economic disparities, and globalization. The economic implications section highlights how communal politics intersects with economic issues, perpetuating disparities and influencing resource allocation. Challenges posed by communal politics are scrutinized, revealing multifaceted issues ranging from social fragmentation to threats against democratic values. The prospects for mitigation present a multifaceted approach, incorporating policy interventions, community engagement, and educational initiatives. The paper conducts a comparative analysis with international examples, identifying common patterns such as identity politics and economic disparities. It also examines unique challenges, emphasizing Indias diverse religious landscape, historical legacy, and secular framework. Lessons for effective strategies are drawn from international experiences, offering insights into inclusive policies, interfaith dialogue, media regulation, and global cooperation. By scrutinizing historical epochs, contemporary dynamics, economic implications, and international comparisons, this research provides a comprehensive understanding of communal politics in India. The proposed strategies for mitigation underscore the importance of a holistic approach to foster social harmony, inclusivity, and democratic values. Rose Hossain "Dynamics of Communal Politics in 21st Century India: Challenges and Prospects" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64528.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/history/64528/dynamics-of-communal-politics-in-21st-century-india-challenges-and-prospects/rose-hossain
Assess Perspective and Knowledge of Healthcare Providers Towards Elehealth in...ijtsrd
Background and Objective Telehealth has become a well known tool for the delivery of health care in Saudi Arabia, and the perspective and knowledge of healthcare providers are influential in the implementation, adoption and advancement of the method. This systematic review was conducted to examine the current literature base regarding telehealth and the related healthcare professional perspective and knowledge in the Kingdom of Saudi Arabia. Materials and Methods This systematic review was conducted by searching 7 databases including, MEDLINE, CINHAL, Web of Science, Scopus, PubMed, PsycINFO, and ProQuest Central. Studies on healthcare practitioners telehealth knowledge and perspectives published in English in Saudi Arabia from 2000 to 2023 were included. Boland directed this comprehensive review. The researchers examined each connected study using the AXIS tool, which evaluates cross sectional systematic reviews. Narrative synthesis was used to summarise and convey the data. Results Out of 1840 search results, 10 studies were included. Positive outlook and limited knowledge among providers were seen across trials. Healthcare professionals like telehealth for its ability to improve quality, access, and delivery, save time and money, and be successful. Age, gender, occupation, and work experience also affect health workers knowledge. In Saudi Arabia, healthcare professionals face inadequate expert assistance, patient privacy, internet connection concerns, lack of training courses, lack of telehealth understanding, and high costs while performing telemedicine. Conclusions Healthcare practitioners telehealth perceptions and knowledge were examined in this systematic study. Its collection of concerned experts different personal attitudes and expertise would help enhance telehealths implementation in Saudi Arabia, develop its healthcare delivery alternative, and eliminate frequent problems. Badriah Mousa I Mulayhi | Dr. Jomin George | Judy Jenkins "Assess Perspective and Knowledge of Healthcare Providers Towards Elehealth in Saudi Arabia: A Systematic Review" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64535.pdf Paper Url: https://www.ijtsrd.com/medicine/other/64535/assess-perspective-and-knowledge-of-healthcare-providers-towards-elehealth-in-saudi-arabia-a-systematic-review/badriah-mousa-i-mulayhi
The Impact of Digital Media on the Decentralization of Power and the Erosion ...ijtsrd
The impact of digital media on the distribution of power and the weakening of traditional gatekeepers has gained considerable attention in recent years. The adoption of digital technologies and the internet has resulted in declining influence and power for traditional gatekeepers such as publishing houses and news organizations. Simultaneously, digital media has facilitated the emergence of new voices and players in the media industry. Digital medias impact on power decentralization and gatekeeper erosion is visible in several ways. One significant aspect is the democratization of information, which enables anyone with an internet connection to publish and share content globally, leading to citizen journalism and bypassing traditional gatekeepers. Another aspect is the disruption of conventional media industry business models, as traditional organizations struggle to adjust to the decrease in advertising revenue and the rise of digital platforms. Alternative business models, such as subscription models and crowdfunding, have become more prevalent, leading to the emergence of new players. Overall, the impact of digital media on the distribution of power and the weakening of traditional gatekeepers has brought about significant changes in the media landscape and the way information is shared. Further research is required to fully comprehend the implications of these changes and their impact on society. Dr. Kusum Lata "The Impact of Digital Media on the Decentralization of Power and the Erosion of Traditional Gatekeepers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64544.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/political-science/64544/the-impact-of-digital-media-on-the-decentralization-of-power-and-the-erosion-of-traditional-gatekeepers/dr-kusum-lata
Online Voices, Offline Impact Ambedkars Ideals and Socio Political Inclusion ...ijtsrd
This research investigates the nexus between online discussions on Dr. B.R. Ambedkars ideals and their impact on social inclusion among college students in Gurugram, Haryana. Surveying 240 students from 12 government colleges, findings indicate that 65 actively engage in online discussions, with 80 demonstrating moderate to high awareness of Ambedkars ideals. Statistically significant correlations reveal that higher online engagement correlates with increased awareness p 0.05 and perceived social inclusion. Variations across colleges and a notable effect of college type on perceived social inclusion highlight the influence of contextual factors. Furthermore, the intersectional analysis underscores nuanced differences based on gender, caste, and socio economic status. Dr. Kusum Lata "Online Voices, Offline Impact: Ambedkar's Ideals and Socio-Political Inclusion - A Study of Gurugram District" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64543.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/political-science/64543/online-voices-offline-impact-ambedkars-ideals-and-sociopolitical-inclusion--a-study-of-gurugram-district/dr-kusum-lata
Problems and Challenges of Agro Entreprenurship A Studyijtsrd
Noting calls for contextualizing Agro entrepreneurs problems and challenges of the agro entrepreneurs and for greater attention to the Role of entrepreneurs in agro entrepreneurship research, we conduct a systematic literature review of extent research in agriculture entrepreneurship to overcome the study objectives of complications of agro entrepreneurs through various factors, Development of agriculture products is a key factor for the overall economic growth of agro entrepreneurs Agro Entrepreneurs produces firsthand large scale employment, utilizes the labor and natural resources, This research outlines the problems of Weather and Soil Erosions, Market price fluctuation, stimulates labor cost problems, reduces concentration of Price volatility, Dependency on Intermediaries, induces Limited Bargaining Power, and Storage and Transportation Costs. This paper mainly devoted to highlight Problems and challenges faced for the sustainable of Agro Entrepreneurs in India. Vinay Prasad B "Problems and Challenges of Agro Entreprenurship - A Study" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64540.pdf Paper Url: https://www.ijtsrd.com/other-scientific-research-area/other/64540/problems-and-challenges-of-agro-entreprenurship--a-study/vinay-prasad-b
Comparative Analysis of Total Corporate Disclosure of Selected IT Companies o...ijtsrd
Disclosure is a process through which a business enterprise communicates with external parties. A corporate disclosure is communication of financial and non financial information of the activities of a business enterprise to the interested entities. Corporate disclosure is done through publishing annual reports. So corporate disclosure through annual reports plays a vital role in the life of all the companies and provides valuable information to investors. The basic objectives of corporate disclosure is to give a true and fair view of companies to the parties related either directly or indirectly like owner, government, creditors, shareholders etc. in the companies act, provisions have been made about mandatory and voluntary disclosure. The IT sector in India is rapidly growing, the trend to invest in the IT sector is rising and employment opportunities in IT sectors are also increasing. Therefore the IT sector is expected to have fair, full and adequate disclosure of all information. Unfair and incomplete disclosure may adversely affect the entire economy. A research study on disclosure practices of IT companies could play an important role in this regard. Hence, the present research study has been done to study and review comparative analysis of total corporate disclosure of selected IT companies of India and to put forward overall findings and suggestions with a view to increase disclosure score of these companies. The researcher hopes that the present research study will be helpful to all selected Companies for improving level of corporate disclosure through annual reports as well as the government, creditors, investors, all business organizations and upcoming researcher for comparative analyses of level of corporate disclosure with special reference to selected IT companies. Dr. Vaibhavi D. Thaker "Comparative Analysis of Total Corporate Disclosure of Selected IT Companies of India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64539.pdf Paper Url: https://www.ijtsrd.com/other-scientific-research-area/other/64539/comparative-analysis-of-total-corporate-disclosure-of-selected-it-companies-of-india/dr-vaibhavi-d-thaker
The Impact of Educational Background and Professional Training on Human Right...ijtsrd
This study investigated the impact of educational background and professional training on human rights awareness among secondary school teachers in the Marathwada region of Maharashtra, India. The key findings reveal that higher levels of education, particularly a master’s degree, and fields of study related to education, humanities, or social sciences are associated with greater human rights awareness among teachers. Additionally, both pre service teacher training and in service professional development programs focused on human rights education significantly enhance teacher’s knowledge, skills, and competencies in promoting human rights principles in their classrooms. Baig Ameer Bee Mirza Abdul Aziz | Dr. Syed Azaz Ali Amjad Ali "The Impact of Educational Background and Professional Training on Human Rights Awareness among Secondary School Teachers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64529.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/education/64529/the-impact-of-educational-background-and-professional-training-on-human-rights-awareness-among-secondary-school-teachers/baig-ameer-bee-mirza-abdul-aziz
A Study on the Effective Teaching Learning Process in English Curriculum at t...ijtsrd
“One Language sets you in a corridor for life. Two languages open every door along the way” Frank Smith English as a foreign language or as a second language has been ruling in India since the period of Lord Macaulay. But the question is how much we teach or learn English properly in our culture. Is there any scope to use English as a language rather than a subject How much we learn or teach English without any interference of mother language specially in the classroom teaching learning scenario in West Bengal By considering all these issues the researcher has attempted in this article to focus on the effective teaching learning process comparing to other traditional strategies in the field of English curriculum at the secondary level to investigate whether they fulfill the present teaching learning requirements or not by examining the validity of the present curriculum of English. The purpose of this study is to focus on the effectiveness of the systematic, scientific, sequential and logical transaction of the course between the teachers and the learners in the perspective of the 5Es programme that is engage, explore, explain, extend and evaluate. Sanchali Mondal | Santinath Sarkar "A Study on the Effective Teaching Learning Process in English Curriculum at the Secondary Level of West Bengal" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd62412.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/education/62412/a-study-on-the-effective-teaching-learning-process-in-english-curriculum-at-the-secondary-level-of-west-bengal/sanchali-mondal
The Role of Mentoring and Its Influence on the Effectiveness of the Teaching ...ijtsrd
This paper reports on a study which was conducted to investigate the role of mentoring and its influence on the effectiveness of the teaching of Physics in secondary schools in the South West Region of Cameroon. The study adopted the convergent parallel mixed methods design, focusing on respondents in secondary schools in the South West Region of Cameroon. Both quantitative and qualitative data were collected, analysed separately, and the results were compared to see if the findings confirm or disconfirm each other. The quantitative analysis found that majority of the respondents 72 of Physics teachers affirmed that they had more experienced colleagues as mentors to help build their confidence, improve their teaching, and help them improve their effectiveness and efficiency in guiding learners’ achievements. Only 28 of the respondents disagreed with these statements. With majority respondents 72 agreeing with the statements, it implies that in most secondary schools, experienced Physics teachers act as mentors to build teachers’ confidence in teaching and improving students’ learning. The interview qualitative data analysis summarized how secondary school Principals use meetings with mentors and mentees to promote mentorship in the school milieu. This has helped strengthen teachers’ classroom practices in secondary schools in the South West Region of Cameroon. With the results confirming each other, the study recommends that mentoring should focus on helping teachers employ social interactions and instructional practices feedback and clarity in teaching that have direct measurable impact on students’ learning achievements. Andrew Ngeim Sumba | Frederick Ebot Ashu | Peter Agborbechem Tambi "The Role of Mentoring and Its Influence on the Effectiveness of the Teaching of Physics in Secondary Schools in the South West Region of Cameroon" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64524.pdf Paper Url: https://www.ijtsrd.com/management/management-development/64524/the-role-of-mentoring-and-its-influence-on-the-effectiveness-of-the-teaching-of-physics-in-secondary-schools-in-the-south-west-region-of-cameroon/andrew-ngeim-sumba
Design Simulation and Hardware Construction of an Arduino Microcontroller Bas...ijtsrd
This study primarily focuses on the design of a high side buck converter using an Arduino microcontroller. The converter is specifically intended for use in DC DC applications, particularly in standalone solar PV systems where the PV output voltage exceeds the load or battery voltage. To evaluate the performance of the converter, simulation experiments are conducted using Proteus Software. These simulations provide insights into the input and output voltages, currents, powers, and efficiency under different state of charge SoC conditions of a 12V,70Ah rechargeable lead acid battery. Additionally, the hardware design of the converter is implemented, and practical data is collected through operation, monitoring, and recording. By comparing the simulation results with the practical results, the efficiency and performance of the designed converter are assessed. The findings indicate that while the buck converter is suitable for practical use in standalone PV systems, its efficiency is compromised due to a lower output current. Chan Myae Aung | Dr. Ei Mon "Design Simulation and Hardware Construction of an Arduino-Microcontroller Based DC-DC High-Side Buck Converter for Standalone PV System" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64518.pdf Paper Url: https://www.ijtsrd.com/engineering/mechanical-engineering/64518/design-simulation-and-hardware-construction-of-an-arduinomicrocontroller-based-dcdc-highside-buck-converter-for-standalone-pv-system/chan-myae-aung
Sustainable Energy by Paul A. Adekunte | Matthew N. O. Sadiku | Janet O. Sadikuijtsrd
Energy becomes sustainable if it meets the needs of the present without compromising the ability of future generations to meet their own needs. Some of the definitions of sustainable energy include the considerations of environmental aspects such as greenhouse gas emissions, social, and economic aspects such as energy poverty. Generally far more sustainable than fossil fuel are renewable energy sources such as wind, hydroelectric power, solar, and geothermal energy sources. Worthy of note is that some renewable energy projects, like the clearing of forests to produce biofuels, can cause severe environmental damage. The sustainability of nuclear power which is a low carbon source is highly debated because of concerns about radioactive waste, nuclear proliferation, and accidents. The switching from coal to natural gas has environmental benefits, including a lower climate impact, but could lead to delay in switching to more sustainable options. “Carbon capture and storage” can be built into power plants to remove the carbon dioxide CO2 emissions, but this technology is expensive and has rarely been implemented. Leading non renewable energy sources around the world is fossil fuels, coal, petroleum, and natural gas. Nuclear energy is usually considered another non renewable energy source, although nuclear energy itself is a renewable energy source, but the material used in nuclear power plants is not. The paper addresses the issue of sustainable energy, its attendant benefits to the future generation, and humanity in general. Paul A. Adekunte | Matthew N. O. Sadiku | Janet O. Sadiku "Sustainable Energy" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64534.pdf Paper Url: https://www.ijtsrd.com/engineering/electrical-engineering/64534/sustainable-energy/paul-a-adekunte
Concepts for Sudan Survey Act Implementations Executive Regulations and Stand...ijtsrd
This paper aims to outline the executive regulations, survey standards, and specifications required for the implementation of the Sudan Survey Act, and for regulating and organizing all surveying work activities in Sudan. The act has been discussed for more than 5 years. The Land Survey Act was initiated by the Sudan Survey Authority and all official legislations were headed by the Sudan Ministry of Justice till it was issued in 2022. The paper presents conceptual guidelines to be used for the Survey Act implementation and to regulate the survey work practice, standardizing the field surveys, processing, quality control, procedures, and the processes related to survey work carried out by the stakeholders and relevant authorities in Sudan. The conceptual guidelines are meant to improve the quality and harmonization of geospatial data and to aid decision making processes as well as geospatial information systems. The established comprehensive executive regulations will govern and regulate the implementation of the Sudan Survey Geomatics Act in all surveying and mapping practices undertaken by the Sudan Survey Authority SSA and state local survey departments for public or private sector organizations. The targeted standards and specifications include the reference frame, projection, coordinate systems, and the guidelines and specifications that must be followed in the field of survey work, processes, and mapping products. In the last few decades, there has been a growing awareness of the importance of geomatics activities and measurements on the Earths surface in space and time, together with observing and mapping the changes. In such cases, data must be captured promptly, standardized, and obtained with more accuracy and specified in much detail. The paper will also highlight the current situation in Sudan, the degree to which survey standards are used, the problems encountered, and the errors that arise from not using the standards and survey specifications. Kamal A. A. Sami "Concepts for Sudan Survey Act Implementations - Executive Regulations and Standards" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63484.pdf Paper Url: https://www.ijtsrd.com/engineering/civil-engineering/63484/concepts-for-sudan-survey-act-implementations--executive-regulations-and-standards/kamal-a-a-sami
Towards the Implementation of the Sudan Interpolated Geoid Model Khartoum Sta...ijtsrd
The discussions between ellipsoid and geoid have invoked many researchers during the recent decades, especially during the GNSS technology era, which had witnessed a great deal of development but still geoid undulation requires more investigations. To figure out a solution for Sudans local geoid, this research has tried to intake the possibility of determining the geoid model by following two approaches, gravimetric and geometrical geoid model determination, by making use of GNSS leveling benchmarks at Khartoum state. The Benchmarks are well distributed in the study area, in which, the horizontal coordinates and the height above the ellipsoid have been observed by GNSS while orthometric heights were carried out using precise leveling. The Global Geopotential Model GGM represented in EGM2008 has been exploited to figure out the geoid undulation at the benchmarks in the study area. This is followed by a fitting process, that has been done to suit the geoid undulation data which has been computed using GNSS leveling data and geoid undulation inspired by the EGM2008. Two geoid surfaces were created after the fitting process to ensure that they are identical and both of them could be counted for getting the same geoid undulation with an acceptable accuracy. In this respect, statistical operation played an important role in ensuring the consistency and integrity of the model by applying cross validation techniques splitting the data into training and testing datasets for building the geoid model and testing its eligibility. The geometrical solution for geoid undulation computation has been utilized by applying straightforward equations that facilitate the calculation of the geoid undulation directly through applying statistical techniques for the GNSS leveling data of the study area to get the common equation parameters values that could be utilized to calculate geoid undulation of any position in the study area within the claimed accuracy. Both systems were checked and proved eligible to be used within the study area with acceptable accuracy which may contribute to solving the geoid undulation problem in the Khartoum area, and be further generalized to determine the geoid model over the entire country, and this could be considered in the future, for regional and continental geoid model. Ahmed M. A. Mohammed. | Kamal A. A. Sami "Towards the Implementation of the Sudan Interpolated Geoid Model (Khartoum State Case Study)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63483.pdf Paper Url: https://www.ijtsrd.com/engineering/civil-engineering/63483/towards-the-implementation-of-the-sudan-interpolated-geoid-model-khartoum-state-case-study/ahmed-m-a-mohammed
Activating Geospatial Information for Sudans Sustainable Investment Mapijtsrd
Sudan is witnessing an acceleration in the processes of development and transformation in the performance of government institutions to raise the productivity and investment efficiency of the government sector. The development plans and investment opportunities have focused on achieving national goals in various sectors. This paper aims to illuminate the path to the future and provide geospatial data and information to develop the investment climate and environment for all sized businesses, and to bridge the development gap between the Sudan states. The Sudan Survey Authority SSA is the main advisor to the Sudan Government in conducting surveying, mappings, designing, and developing systems related to geospatial data and information. In recent years, SSA made a strategic partnership with the Ministry of Investment to activate Geospatial Information for Sudans Sustainable Investment and in particular, for the preparation and implementation of the Sudan investment map, based on the directives and objectives of the Ministry of Investment MI in Sudan. This paper comes within the framework of activating the efforts of the Ministry of Investment to develop technical investment services by applying techniques adopted by the Ministry and its strategic partners for advancing investment processes in the country. Kamal A. A. Sami "Activating Geospatial Information for Sudan's Sustainable Investment Map" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63482.pdf Paper Url: https://www.ijtsrd.com/engineering/information-technology/63482/activating-geospatial-information-for-sudans-sustainable-investment-map/kamal-a-a-sami
Educational Unity Embracing Diversity for a Stronger Societyijtsrd
In a rapidly changing global landscape, the importance of education as a unifying force cannot be overstated. This paper explores the crucial role of educational unity in fostering a stronger and more inclusive society through the embrace of diversity. By examining the benefits of diverse learning environments, the paper aims to highlight the positive impact on societal strength. The discussion encompasses various dimensions, from curriculum design to classroom dynamics, and emphasizes the need for educational institutions to become catalysts for unity in diversity. It highlights the need for a paradigm shift in educational policies, curricula, and pedagogical approaches to ensure that they are reflective of the diverse fabric of society. This paper also addresses the challenges associated with implementing inclusive educational practices and offers practical strategies for overcoming barriers. It advocates for collaborative efforts between educational institutions, policymakers, and communities to create a supportive ecosystem that promotes diversity and unity. Mr. Amit Adhikari | Madhumita Teli | Gopal Adhikari "Educational Unity: Embracing Diversity for a Stronger Society" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64525.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/education/64525/educational-unity-embracing-diversity-for-a-stronger-society/mr-amit-adhikari
Integration of Indian Indigenous Knowledge System in Management Prospects and...ijtsrd
The diversity of indigenous knowledge systems in India is vast and can vary significantly between different communities and regions. Preserving and respecting these knowledge systems is crucial for maintaining cultural heritage, promoting sustainable practices, and fostering cross cultural understanding. In this paper, an overview of the prospects and challenges associated with incorporating Indian indigenous knowledge into management is explored. It is found that IIKS helps in management in many areas like sustainable development, tourism, food security, natural resource management, cultural preservation and innovation, etc. However, IIKS integration with management faces some challenges in the form of a lack of documentation, cultural sensitivity, language barriers legal framework, etc. Savita Lathwal "Integration of Indian Indigenous Knowledge System in Management: Prospects and Challenges" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63500.pdf Paper Url: https://www.ijtsrd.com/management/accounting-and-finance/63500/integration-of-indian-indigenous-knowledge-system-in-management-prospects-and-challenges/savita-lathwal
DeepMask Transforming Face Mask Identification for Better Pandemic Control in...ijtsrd
The COVID 19 pandemic has highlighted the crucial need of preventive measures, with widespread use of face masks being a key method for slowing the viruss spread. This research investigates face mask identification using deep learning as a technological solution to be reducing the risk of coronavirus transmission. The proposed method uses state of the art convolutional neural networks CNNs and transfer learning to automatically recognize persons who are not wearing masks in a variety of circumstances. We discuss how this strategy improves public health and safety by providing an efficient manner of enforcing mask wearing standards. The report also discusses the obstacles, ethical concerns, and prospective applications of face mask detection systems in the ongoing fight against the pandemic. Dilip Kumar Sharma | Aaditya Yadav "DeepMask: Transforming Face Mask Identification for Better Pandemic Control in the COVID-19 Era" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64522.pdf Paper Url: https://www.ijtsrd.com/engineering/electronics-and-communication-engineering/64522/deepmask-transforming-face-mask-identification-for-better-pandemic-control-in-the-covid19-era/dilip-kumar-sharma
Streamlining Data Collection eCRF Design and Machine Learningijtsrd
Efficient and accurate data collection is paramount in clinical trials, and the design of Electronic Case Report Forms eCRFs plays a pivotal role in streamlining this process. This paper explores the integration of machine learning techniques in the design and implementation of eCRFs to enhance data collection efficiency. We delve into the synergies between eCRF design principles and machine learning algorithms, aiming to optimize data quality, reduce errors, and expedite the overall data collection process. The application of machine learning in eCRF design brings forth innovative approaches to data validation, anomaly detection, and real time adaptability. This paper discusses the benefits, challenges, and future prospects of leveraging machine learning in eCRF design for streamlined and advanced data collection in clinical trials. Dhanalakshmi D | Vijaya Lakshmi Kannareddy "Streamlining Data Collection: eCRF Design and Machine Learning" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63515.pdf Paper Url: https://www.ijtsrd.com/biological-science/biotechnology/63515/streamlining-data-collection-ecrf-design-and-machine-learning/dhanalakshmi-d
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
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bread and confectionery goods (Abou-Gharbia,
Shahidi, Shehata, & Youssef, 1997). According to
sesame's chemical makeup, the seed is a significant
source of oil (44-58%), protein (18-25%),
carbohydrate (13.5%), and ash (5%); this information
was found in studies by Kahyaoglu and Kaya (2006).
Flax (Linum usitatissimum), a member of the
Lineaceae family, is an annual herb with blue flowers
and small, flat seeds that range in color from golden
yellow to reddish brown.
The texture and flavor of flaxseed are crisp [Morris
2007 and Rubilar et al. 2010]. Short chain
polyunsaturated fatty acids, such as alpha linolenic
acid, are found in flax seeds (ALA) [Parikh, 2018].
Flax seed is also a good source of minerals like
calcium, iron, magnesium, phosphorus, zinc and very
little sodium [Singh KK.]. Flaxseed contains
bioactive compounds and functional ingredients
which have beneficial effects on health like
cardiovascular diseases, cancer, diabetes, obesity,
bone disorder, renal and hormonal issues. Flaxseed
has cholesterol lowering properties as it possesses
antioxidant and hepatoprotective properties [Bhathena
SJ, 2013].
Pumpkin seed belongs to the Cucurbitaceae family
[M.Z. Amin, 2019 and M. Andjelkovic, 2010]. In a
few areas of Mexico, Canada, the United States,
China, and Europe, salted and roasted pumpkin seeds
are eaten as a snack. They have a distinctive flavor
and nutty taste. It contains significant amounts of
protein, vitamin E, carotenoids, pigment, pyrazine,
provitamins, saponins, phytosterol, triterpenoids,
phenolic compounds, and derivatives of coumarin, as
well as unsaturated fatty acids and flavonoids [JA
Acorda, 2019 and S Dakeng,2012]. Along with
minerals including zinc, manganese, calcium, sodium,
copper, and iron, pumpkin seeds are also significant
providers of magnesium, phosphorus, and potassium.
Development of healthier versions of chips called
crackers by adding different flours and seed powder
can increase the nutritional value of the product. The
idea behind adding beetroot and seed powder to the
crackers is to make the cracker more wholesome and
accessible to everyone. The main aim of the study is
to develop nutrient rich crackers from beetroot and
seeds powder (flax, sesame and pumpkin).
2. Material and Methodology
2.1. Procuring of Raw Materials
The ingredients used in the preparation of the beetroot
crackers were beetroot, sesame seed flour, pumpkin
seed flour, flaxseed flour, wheat flour, corn flour,
olive oil, salt and spices like (peri peri and black
pepper)
2.2. Beetroot powder preparation
Local markets or areas often have fresh beetroots
available. One of the most important factors in
beetroot selection is choosing the right size and
searching for a healthy, clean beetroot. Remove all
the soil, dust, and grime from the beetroot by washing
it under running water. Beetroot are then peeled with
a hand peeler and blanched until the water is
simmering for 10 min and then immediately cooling it
down. The texture of blanched beetroot is slightly soft
and it retains the color and some nutrients. Then,
beetroot is peeled by hand, blanched for 10 minutes
until the water is simmering, and then quickly cooled
down. The texture of the blanched beetroot is slightly
soft, yet it still has some color and nutrients. Beetroot
is grated to create fine particles so that it would dry
more quickly in a dryer. The beetroot is then stored in
a tray dryer for 6 to 7 hours at 65 degrees. In the tray,
the beets are distributed equally. The dried beetroot is
ground into a fine powder after cooling to room
temperature for 6–7 hours. After 6- 7 hours the dried
beetroot is cooled down to room temperature and
grind into fine powder so that they can be stored for a
longer period of time.
Figure1:- Flowchart of preparation of beetroot
powder
Beetroot
Washing
Peeling
Blanching for 5 mins at 100 C
Cooling
Grating
Tray drying for 6-7 hrs at 65 C
Grinding into fine powder
Beetroot powder obtained
2.3. Roasting of seeds
Sesame, flaxseed and pumpkin seeds were roasted in
an open pan. Sesame was roasted for about 5 min on
low flame similarly, flaxseed and pumpkin seed were
roasted in the same pan on low flame.
2.4. Flour preparation
After the roasting of seeds they were cooled at room
temperature. The seeds were then grinded separately
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in a grinder and sieve manually to get (uniform) fine
powder.
2.5. Preparation of Crackers.
The various ingredients used for the standardization
of recipe for the preparation of beetroot crackers
consist of 20g beetroot powder, 10g of flax seed
powder, 10g of pumpkin seed powder, 10g of sesame
seed powder, 50g of wheat flour, 10g of corn flour, 1
tsp of olive oil and spices.
Each of the above ingredients required for making
130 g of crackers from 100g of mixed material in
total. The dry ingredients were weighed and mixed
together. Spices like (pepper and peri peri), salt and
oil were added. 60 ml of water was added to make the
dough. The dough was then flattened by a rolling pin
and cut into desired shape (square) and then
transferred into the oven tray. The oven was
preheated at 180 C for 10 minutes. The crackers were
then baked in the oven for 15 - 20 minutes until they
gave a crunchy texture. The crackers were cooled and
packed in Polyp-roplylene (PP) pouches. The
crackers were stored at ambient and 37 C temperature
conditions for shelf life evaluation
Figure 2:-Flowchart of preparation of beetroot
crackers
Roasting of seeds
Grinding
Sieving
Powder obtained
Mixing of all the ingredients
Dough formation
Flattening the dough
Cutting into shapes
Baking at 180 C for 15 to 20 mins
Beetroot crackers ready
2.6. Formulations of beetroot crackers.
There were three formulations made for beetroot
crackers and were marked as T1, T2 and T3. The
composition of the formulation is mentioned in the
table 1 below.
Table 1:- Formulation of Beetroot crackers
Ingredients
T1
(gms)
T2
(gms)
T3
(gms)
Beetroot powder 20 20 25
Sesame seed powder 20 10 5
Flax seed powder 20 10 5
Pumpkin seed powder 20 10 10
Wheat flour 20 50 50
Corn flour - 10 5
Olive oil 1 tsp 1 tsp 1 tsp
Black pepper 3 3 3
Peri peri 2 2 2
2.7. Sensory evaluation
The sensory evaluation of different sensory attributes
was carried out by five panelists. Samples were
placed on the tray labeled as T1, T2,T3, T0 and
presented to panelists in a randomized order. Between
each sensory test, panelists were given water to rinse
their palate, to reduce sensory fatigue. The sensory
evaluation consisted of attributes like taste, texture,
color, appearance and overall appearance. All the
samples were assessed with the help of a nine point
hedonic scale, grading 9 as liked extremely to 1
disliked extremely.
3. Result and Discussion
Contrary to ordinary crackers (which contain refined
wheat flour ), this product was created by using
beetroot powder, seed powder and whole wheat flour,
which has a higher nutritional value than other types
of plain crackers. In comparison to normal crackers
the fat and butter is replaced with healthy oil. Olive
oil is rich in monounsaturated fatty acid and has
antioxidant properties. By creating crackers with
mixed seed flour and beetroot powder, the nutritious
value is often increased. The final product was
analyzed for Chemical parameter, Sensory analysis,
Microbial analysis and Stored at room temperature.
Figure 3:- Beetroot cracker prepared from
selected formulation
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3.1. Proximate Composition of Beetroot, Pumpkin seed, Flaxseed, Sesame seed and Wheat flour
Proximate composition of beetroot, pumpkin seed, flaxseed and sesame seed is mentioned in Table 2. The
significant difference is observed in the nutritional parameters.
Table 2:- Proximate composition of Beetroot powder, Pumpkin seed, Flaxseed, Sesame seed and
Wheat flour.
Nutritional Parameters Beetroot Pumpkin seed Flaxseed Sesame seed Wheat flour
Protein 1.54±0.62 19.94±1.64 22.37±0.12 22.41±1.25 12.85±2.25
Carbohydrates 21.8±0.95 38.77±2.86 24.67±0.06 25.2±0.07 77.5±0.51
Total Fat 0.20±0.06 26.38±2.15 43.55±0.06 41.20±0.07 3.55±1.25
Moisture 10.0± 0.53 8.46±0.45 4.91±0.06 4.53±0.3 7.20±1.31
Total Ash 5.26±0.51 6.54±0.14 2.86±0.06 4.27±0.50 1.70±0.80
[B Hossain, 2019; Singh KK, 2017; Sabiha Abbas, 2020 and Kahyaoglu T, 2006]
Table 3 shows the chemical parameter of Beetroot crackers (BC) and was compared with the wheat flour
crackers (WFC). The carbohydrate content of the WF was found to be more as compared to BC. It was observed
that the protein content of the beetroot crackers was found to be 9.03%, which was higher as compared to WF
that ranged from 4.57 ± 2.20. Daily requirement of protein in men and women is 55-60 gms per day which is
fulfilled by diet [RDA, 2010]. The fat content of WF ranged from 0.79 ± 0.06 and BC was 8.02 ± 0.02. The
beetroot cracker contained healthier oil than that of regular wheat flour crackers. The dietary fiber was found to
be more in BC 6.16±0.04 as it contained seed powder (sesame seed, flaxseed and pumpkin seed) which is rich
source fiber. Moisture and ash contained in WFC was 10.66±0.34 and 0.49 ±0.07 respectively as compared to
BC was 8.79±0.3 and 5.66±0.01.
Table 3:- Chemical Parameters of Beetroot Crackers and Wheat flour crackers
Parameters
Beetroot crackers
(BC)
Wheat flour crackers (WFC)
Carbohydrates (%) 68.5 77.98
Protein (%) 9.03 4.57 ± 2.20
Total Fat (%) 8.02 10.79 ± 0.06
Total Ash (%) 5.66 0.49 ± 0.07
Moisture(%) 8.79 10.66 ± 0.34
Dietary fiber (100gms) 6.16 0.51 ± 0.05
[Sachithra Mihiranie, 2017]
3.2. Physical properties
The physical properties (thickness, weight, puffiness and baking loss) of the four types of cracker are mentioned
in Table 4. There was no significant difference observed in the weight of the crackers and the control group but
the ratio increased as the incorporation of seed flour. However, there was a significant difference among the
beetroot crackers and control group with respect to the thickness, puffiness and baking loss. High fat content
may prevent the dough from rising during the proofing process, which may have contributed to the crackers'
reduced puffiness. Due to the low moisture content of seed powders (sesame, flax, and pumpkin seed) and
beetroot powder, baking loss in crackers was found to be lower. Due to the low moisture level present and the
extended product shelf life, baking loss is a great indicator of the quality of crackers.
Table 4:- Physical properties of Beetroot crackers
Sample Weight Thickness Puffiness Baking loss (%)
T0 6.3 0.72 6.43 2.2
T1 6.0 0.41 2.68 1.0
T2 6.2 0.57 3.22 1.8
T3 6.4 0. 66 3.96 2.0
3.3. Sensory Characteristics of Beetroot crackers
The result of the sensory analysis was based on the taste, texture, color, appearance and overall acceptability
presented in Figure 3 and Table 5. It was showed, that crackers with only wheat flour (T0) had low rank for all
the attributes indicating the preference was low. There was no significant difference among the T1 and T3
crackers with regard to the appearance, overall acceptability, taste and color. Hard texture was observed by the
panelist with the ratio of 1:1:1:1 used in the T1 cracker. The texture of the T0 and T1 sample was almost similar
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and was least preferred by the panelist. However the T3 sample showed significant difference in the terms of
texture as compared to T0 and T1 sample. T2 was the highest preferred sample with all the attributes approved
and ranked by the panelist. The significant difference was observed in the T2 sample and other samples. The
best and most liked beetroot cracker with the highest overall acceptability was T2 with rating of 8.3.
Table 5:- Sensory Analysis of Beetroot crackers
Sensory parameters T0 T1 T2 T3
Appearance 6.8 7 8.4 7.2
Colour 7 7.4 8.2 7.3
Texture 6.4 6.6 8 7.6
Taste 6.6 7 8 6.8
Overall Acceptability 6.6 7 8.3 7.2
Figure 4:- Sensory analysis of Beetroot crackers
3.3.1. Color analysis
The color measurement of the crackers were affected by different levels of the composition of Beetroot powder
and seeds flour (pumpkin seed, flax seed and sesame seed). The red or pink color of the crackers was obtained
from the addition of beetroot powder. The darkness of the crackers was observed due to the increased proportion
of the beetroot powder in the crackers. The reduction in the color indicated the decreased proportion of beetroot
powder in the crackers.
The protein content in the beetroot powder and the seed powder is negatively correlated with the color of the
crackers.
3.3.2. Texture analysis
The texture of the beetroot crackers with addition of seeds flour (pumpkin seed, sesame seed and flaxseed ) and
wheat flour differ significantly in all samples. The crackers have a crispy texture but less dry because of the
moisture content present in the crackers. Due to its high water content, crackers porosity is reduced while frying
as a result of this, which decreases the quality of the crackers, specifically their crispness[Amirrah N I. 2018].
Since the most moisture is removed during baking, the crackers are light, crisp, and have a low moisture content.
Crackers with higher fracturability break more quickly. [Jauharah M, 2014]. The decreased fracturability of
crackers was seen in 1:1:1:1 ratio crackers (T1) because of more fat and moisture content and absence of corn
flour. Corn starch helps to bind the crackers together. The crispy texture of the cracker was enhanced by the
addition of corn flour, which was observed in T2 and T3 samples.
3.4. Mineral analysis
The iron content in the ordinary crackers is very less, which is increased by fortification or supplementation
process. The Seeds are rich in iron content. The selected crackers mineral analysis are listed in the Table 6.The
mixture of beetroot and the seeds flour increased the iron content to 20.5mg/100gms of product. When compared
to crackers made with whole wheat flour, beetroot crackers were shown to have the highest levels of calcium
(598.9mg) and potassium(538 mg) content.
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Table 6:- Mineral Analysis of Beetroot crackers and Whole wheat flour crackers.
Minerals Beetroot crackers (T2) Wheat flour crackers (T0)
Iron, Fe (mg/100 gms) 20.5 3.08
Calcium, Ca (mg/100 grams) 598.9 50
Potassium, K (mg/100 gram ) 538 297
3.5. Microbiological analysis
The microbial analysis results of the crackers are listed in the table below. According to the test results of the
microbial evaluation, the data showed that the total plate count and yeast and mold were found to be <10.
However, the variations were within the tolerable limits. The carbohydrate and the sugar present in the flour act
as food and growing medium for the microbes. The increase in TPC may be attributed to increase in moisture
content during storage [Frazier,1988]. The absence of yeast, mold and coliform bacteria is an indication of good
handling of food products [Eczema, 2007].
Table 7:- Results of the Microbial properties of Beetroot crackers.
Parameter T0 T1 T2 T3
TPC <10 <10 <10 <10
Yeast and mold <10 <10 <10 <10
4. Conclusion
According to the data presented by this study, the
beetroot crackers were nutritionally rich as compared
with normal wheat flour crackers. It could be
concluded that among different formulations of
beetroot powder, sesame seed, flax seed,
pumpkinseed, wheat flour and corn flour the most
approved formulation was T2. The T2 formulation of
beetroot crackers contained 9.03 % protein, 68.50 %
carbohydrates, 8.02 %fat, 20.5 mg Iron, 5.66 %ash,
6.16gm dietary fiber, 598.9 mg of potassium, 538 mg
of calcium and delivers up to 382.3 K/Cal of energy.
The ingredients were chosen wisely in the beetroot
crackers to provide enough energy, high protein, high
fiber and minerals like iron, calcium and potassium.
The beetroot crackers can be consumed by normal
individuals and even diabetic, weight loss and
hormonal patients. The beetroot crackers can be the
excellent healthier alternative and can be the best
substitution for high fat crackers.
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