Abstract
Aim: To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of
those with pure rice mix Idli and Dosa.
Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional
ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory
qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.
Results: The millet-based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate
(72–74%) compared to the rice-based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The
millet-based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%)
compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation
significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation
results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 0.5
Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable
with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients
but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for
alleviating malnutrition.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Protein doesn't just mean steak! Nuts, beans/legumes, soy, and other plant based proteins can adequately meet a person's protein needs while reducing one's carbon footprint and improving health. In this workshop, discover how to incorporate more plant proteins into your diet with recipes using ingredients like lentils, chickpeas, almonds, and seitan.
Development and Organoleptic Evaluation of Sweet Biscuits Formulated by Using...CrimsonPublishersIOD
Development and Organoleptic Evaluation of
Sweet Biscuits Formulated by Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics by Himani Lalit* and Anita Kochhar in Himani Lalit* and Anita Kochhar in Interventions in Obesity & Diabetes
Specifications of feed ingredients and finished feeds, and bis standardsDr.Balakesava Reddy
Specifications are defined as a group of standards given by Bureau of Indian Standards (BIS) or Indian Standards Institute(ISI) to different feed ingredients for feeding of animals.
These are essential for feed quality assurance programme and serve as basis for ration formulation.
mix fruit jam
content
introduction
raw material used
health benefits of mix fruit jam
objectives
preparation of business plan
organization of production
organizing utility
time management
production marketing
method of preparation of mix fruit jam
sales
raw material costs
economy production
fixed capital
nutritional value of mixed fruit jam
FORMULATION OF VALUE ADDED LOW-CALORIE, HIGH FIBRE BISCUITS USING FLAX SEEDS ...Neeleshkumar Maurya
Worldwide scientists are focusing on developing functional food products which are healthy and low in calories. The possibility of incorporating roasted flax seeds flour (RFF) and substituting sugar with Stevia rebaudiana leaves powder (SLP) for developing nutritious, healthier and high quality biscuits has been investigated. Overall six biscuit formulations were designed besides control. SLP was used as a natural sweetener and RFF was used as a source of dietary fibre. Standardisation was done by evaluating the sensory quality of the formulated biscuits prepared from a mixture of blends. As soon as standardisation of blends was completed, the standardised flour mix was used to formulate biscuits by substituting sucrose with SLP at levels of 5.5%, 6%, 6.5%, 7%, 7.5% and 8%. The treatment (T4) was found to be the best among different variations on the basis of sensory evaluation with incorporation of 8% (RFF) and 7% (SLP) resulted in increased moisture (7.57%), ash (3.69%), protein (18.88 g/100g), fat (10.97 g/100g), fibre (4.52 g/100g), calcium (408.23 mg/100g), phosphorus (445.03 mg/100g) and iron (10.01 mg/100g) content in comparison to control (T0) which was high in calories (384 Kcal/100g) and carbohydrate (62.34g/100g) content. Thus, results signify that incorporation of RFF at 8% and SLF at 7% enhance the functional properties of developed biscuits by reducing the calorie density and improving the health benefits.
when animal feed is considered, plant protein supplements play an important role. this ppt contains several plant protein supplements that are commonly used in sri lanka.;compositions and inclusion rates are included.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Protein doesn't just mean steak! Nuts, beans/legumes, soy, and other plant based proteins can adequately meet a person's protein needs while reducing one's carbon footprint and improving health. In this workshop, discover how to incorporate more plant proteins into your diet with recipes using ingredients like lentils, chickpeas, almonds, and seitan.
Development and Organoleptic Evaluation of Sweet Biscuits Formulated by Using...CrimsonPublishersIOD
Development and Organoleptic Evaluation of
Sweet Biscuits Formulated by Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics by Himani Lalit* and Anita Kochhar in Himani Lalit* and Anita Kochhar in Interventions in Obesity & Diabetes
Specifications of feed ingredients and finished feeds, and bis standardsDr.Balakesava Reddy
Specifications are defined as a group of standards given by Bureau of Indian Standards (BIS) or Indian Standards Institute(ISI) to different feed ingredients for feeding of animals.
These are essential for feed quality assurance programme and serve as basis for ration formulation.
mix fruit jam
content
introduction
raw material used
health benefits of mix fruit jam
objectives
preparation of business plan
organization of production
organizing utility
time management
production marketing
method of preparation of mix fruit jam
sales
raw material costs
economy production
fixed capital
nutritional value of mixed fruit jam
FORMULATION OF VALUE ADDED LOW-CALORIE, HIGH FIBRE BISCUITS USING FLAX SEEDS ...Neeleshkumar Maurya
Worldwide scientists are focusing on developing functional food products which are healthy and low in calories. The possibility of incorporating roasted flax seeds flour (RFF) and substituting sugar with Stevia rebaudiana leaves powder (SLP) for developing nutritious, healthier and high quality biscuits has been investigated. Overall six biscuit formulations were designed besides control. SLP was used as a natural sweetener and RFF was used as a source of dietary fibre. Standardisation was done by evaluating the sensory quality of the formulated biscuits prepared from a mixture of blends. As soon as standardisation of blends was completed, the standardised flour mix was used to formulate biscuits by substituting sucrose with SLP at levels of 5.5%, 6%, 6.5%, 7%, 7.5% and 8%. The treatment (T4) was found to be the best among different variations on the basis of sensory evaluation with incorporation of 8% (RFF) and 7% (SLP) resulted in increased moisture (7.57%), ash (3.69%), protein (18.88 g/100g), fat (10.97 g/100g), fibre (4.52 g/100g), calcium (408.23 mg/100g), phosphorus (445.03 mg/100g) and iron (10.01 mg/100g) content in comparison to control (T0) which was high in calories (384 Kcal/100g) and carbohydrate (62.34g/100g) content. Thus, results signify that incorporation of RFF at 8% and SLF at 7% enhance the functional properties of developed biscuits by reducing the calorie density and improving the health benefits.
when animal feed is considered, plant protein supplements play an important role. this ppt contains several plant protein supplements that are commonly used in sri lanka.;compositions and inclusion rates are included.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Nutritional significance of cereals and legumes based food mix- A reviewSkyfox Publishing Group
Tertiary processed foods are commercially formulated foods designed for the ease of consumption. These foods are
mainly formulated using the refined flour which are lacking in one or more nutrients. Whole cereals and legumes found to possess
immense nutritional potentials which could complement one another if accurately processed and combined. Therefore, it is essential to
formulate composite blends and carry out scientific research to ascertain the nutritive adequacy of the cereal and legumes for possible
use as tertiary foods. The present study is therefore a part of an exploratory work towards this goal. The study emphasis on formulation
of tertiary processed foods with application of processing and drying methods using multicereals and legume combination. Successful
utilization of cereals and legumes with added functionality in snack food sector will definitely open up new dimensions to the food
industries.
The food industry is highly diverse and covers many industrial activities, such as production,
processing, packaging, distribution, preparation, preservation, and food service. Traditionally, the
food industry is considered to be low-tech, but it has become more technology intensive in recent
years, as measured by its R&D to sales ratio (Traill and Meulenberg, 2002). Due to an aging society
and labor shortages in countries such as Japan, automation in the food industry is in high demand to
maintain profit margins. In particular, upon the impact of the COVID-19 pandemic, automation is
strongly advocated at all stages in food production systems considering food safety and ensuring food
supply (Henry, 2020).
In food factories, some operations such as food production, processing, and packaging require
direct contact with food products. For operations of production and processing, dedicated machines,
for example rice making machine, dumpling maker machine, and automatic chocolate molding
machine, are usually preferable because the operations are constantly required without frequent
change and update
A Study of the Preparation and Evaluation of Noodles from Black Riceijtsrd
This study looked at the effects of substituting different amounts of black rice flour for wheat flour on the qualitative traits of ready made noodles. The findings showed that compared to wheat flour, the black rice BR type had greater levels of crude protein, crude fat, ash, and fiber. The greatest levels of the vitamin B complex group were found in black rice. According to the findings, Black rices is an excellent source of anthocyanin and antioxidant activity. Noodles were functionally evaluated and content of polyphenolics, flavonoids, and anthocyanin were improved compared to the control. Moreover, Black rice can be excellent ingredient to increase the nutritional value and antioxidant properties of noodles. Mahima Patel | Dhanya Joseph "A Study of the Preparation and Evaluation of Noodles from Black Rice" 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/ijtsrd52832.pdf Paper URL: https://www.ijtsrd.com/home-science/food-and-nutrition/52832/a-study-of-the-preparation-and-evaluation-of-noodles-from-black-rice/mahima-patel
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
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Starts with Organic farming and tells how Desi cow is integral to organic farming. Also shows different types or breeds of Desi Cows and their relevance in day-to-day life.
Spirulina super food (nutrient bar, fig jam) & super product (biodegradable p...NamdevgopalHadapad
This comprehensive presentation showcases the journey of our innovative and sustainable products, starting with the experimental data from growing algae on a small scale. We carefully cultivate and harvest the finest quality spirulina, a protein-rich microalgae renowned for its numerous health benefits.
Using this superior spirulina, we have developed a range of nutrient bars and jams available in three delightful flavors. Each product is meticulously crafted to combine the goodness of spirulina with a tantalizing blend of ingredients, resulting in a wholesome and flavorful experience.
Our nutrient bars are designed to provide a convenient and nutritious source of energy, making them perfect for a quick snack or a post-workout boost. Packed with essential amino acids, vitamins, and minerals, they offer a well-rounded and balanced nutritional profile.
Similarly, our jams offer a unique twist on traditional spreads. By blending the natural sweetness of figs with the powerful antioxidant properties of spirulina, we have created a delicious and nourishing product. Whether spread on toast, used as a filling in pastries, or incorporated into various recipes, our spirulina fig-jams provide a delectable and health-conscious addition to any culinary creation.
Furthermore, our commitment to sustainability extends to the production of biodegradable plastic. Leveraging the potential of microalgae, particularly spirulina, we have developed an innovative solution to combat plastic pollution. Our biodegradable plastic, derived from spirulina, offers the same durability and convenience as traditional plastics while breaking down naturally over time without leaving behind harmful microplastics.
This groundbreaking alternative to traditional plastic packaging represents a significant step towards a greener and cleaner future. By choosing our biodegradable plastic, you actively contribute to reducing plastic waste and minimizing the impact on our environment.
Through rigorous experimentation and a dedication to sustainability, we have successfully integrated spirulina into various products, ranging from nutrient bars and jams to biodegradable plastic. This presentation serves as a testament to our commitment to harnessing the potential of microalgae and providing innovative solutions that promote health, well-being, and environmental consciousness.
The study was on the development of weaning food based on wheat, chickpea and ragi and adapting the Malting, Germinating and Popping technology. The composition was done for the physico- chemical and nutritional quality of malted, germinated and popped weaning mix with the control weaning mix with similar composition. The results suggest that the weaning foods based on wheat, chickpea and ragi are nutritionally balanced and possess good growth promoting quality. The traditional technologies such as Malting, Germinating and Popping of cereals and legumes could be easily adapted to prepared weaning and supplementary foods from wheat, chickpea and ragi. Malting, Germinating and Popping have a high potential for developing low cost weaning and supplementary foods. Dr. Bhavana Y Chauhan"Study on Nutritious Multigrain Weaning Mix" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-5 , August 2017, URL: http://www.ijtsrd.com/papers/ijtsrd2262.pdf http://www.ijtsrd.com/home-science/food-and-nutrition/2262/study-on-nutritious-multigrain-weaning-mix/dr-bhavana-y-chauhan
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.