scholarly journals Improving nutritional quality of wheat through soil and foliar zinc application  

2013 ◽  
Vol 59 (No. 8) ◽  
pp. 348-352 ◽  
Author(s):  
K. Bharti ◽  
N. Pandey ◽  
D. Shankhdhar ◽  
Srivastava PC ◽  
Shankhdhar SC
Keyword(s):  
Nutritional Status ◽  
Nutritional Quality ◽  
Foliar Spray ◽  
Molar Ratio ◽  
Wheat Grain ◽  
Zn Content ◽  
Foliar Zinc Application ◽  
Zinc Application ◽  
Methionine Content

A field study was conducted to ascertain the effect of three zinc (Zn) levels: 0, 20 kg ZnSO<sub>4</sub>/ha and 20 kg ZnSO<sub>4</sub>/ha + foliar spray of 0.5% ZnSO<sub>4</sub>, on wheat grain Zn content and factors contributing to or hindering in its bioavailability. Increasing Zn levels were established as serviceable in improving the nutritional status of genotypes. Soil application + foliar spray proved to be paramount for all the traits leading to an 80% increase in grain Zn content, 61.3% in methionine content and a decrease of 23.2% in phytic acid as an average of all genotypes and both years. The genotype UP 2382 was found more suited to Zn fertilization in allocating Zn and maintaining a lower phytate to Zn molar ratio.

Nutritional and Microbial Changes During Production of Tostones (Fried Plantains)

1981 ◽  
Vol 44 (1) ◽  
pp. 55-58
Author(s):  
R. J. ALVAREZ ◽  
J. A. KOBURGER ◽  
H. APPLEDORF
Keyword(s):  
Water Activity ◽  
Nutritional Quality ◽  
Fat Content ◽  
Moisture Loss ◽  
Crude Fiber ◽  
Penicillium Species ◽  
Large Segment ◽  
Zn Content ◽  
Salt Brine

Tostones (fried plantains) are consumed by a large segment of the Latin population in Florida. In addition, their use in specialty restaurants is on the increase. However, little is known about the microbial and nutritional quality of this product, particularly as affected by processing. Tostones are prepared by peeling and cutting the plantains into slices; soaking slices in a salt brine; frying, drying and flattening the slices; and refrying them until golden brown. Protein, ash, crude fiber and carbohydrate content increased during preparation as a result of moisture loss during processing. Fat content increased due to uptake during frying. Phosphorus, Na, Hg, Se and Zn content also increased, whereas that of K and Fe decreased. Changes in water activity and pH were not significantly pronounced. Bacillus and Penicillium species were the only organisms isolated from laboratory-prepared samples. The finished product contained 48.0% carbohydrate, 26.5% moisture, 21.5% fat, 2.5% protein, 1.0% ash, 0.5% crude fiber and 395 Kcal/100 g.

scholarly journals Mobile Decision Support System to Determine Toddler's Nutrition Using Fuzzy Sugeno

2017 ◽  
Vol 7 (6) ◽  
pp. 3683
Author(s):  
Suharjito Suharjito ◽  
Jimmy Jimmy ◽  
Abba Suganda Girsang
Keyword(s):  
Nutritional Status ◽  
Nutritional Quality ◽  
Measurement Accuracy ◽  
Physical Development ◽  
Indicator Variables ◽  
Nutritional Status Of Children ◽  
Evaluation Measurement ◽  
Manual Calculation

Determination of nutritional status is closely related to the determination of dietary patterns should be given to infants. Nutrition is very important role in mental, physical development, and human productivity. In this study, the system based on android is developed to determine the nutritional status of infants by using Fuzzy Sugeno. Indicator variables are age, height, circle head, and body weight according to the male or female. In this study, the results of measurements of nutritional status of children with Fuzzy Sugenoare tested by comparing the nutritional quality of the data Posyandu toddler by using anthropometric tables. The results of the evaluation measurement accuracy in this application are compared with the results of manual calculation based infant growth charts according to WHO standards. Therefore, these applications can be used to help the community in monitoring the nutritional status of children so that the growth of children is more appropriate in line with expectations.

scholarly journals Enrichment of 65Zn in two contrasting rice genotypes under varying methods of zinc application

2014 ◽  
Vol 60 (No. 3) ◽  
pp. 111-116
Author(s):  
B. Mathpal ◽  
Srivastava PC ◽  
Shukla AK ◽  
D. Shankhdhar ◽  
Shankhdhar SC
Keyword(s):  
Foliar Spray ◽  
Rice Varieties ◽  
Soil Application ◽  
Plant Parts ◽  
Zn Content ◽  
Translocation Efficiency ◽  
Rice Genotypes ◽  
Almost All ◽  
Zinc Application ◽  
Different Levels

Zinc (Zn) is an essential micronutrient for growth and development of almost all organisms and its deficiency severely affects the health of plants, animals and humans. In order to investigate the enrichment of Zn in cereals a pot experiment was performed in two contrasting rice varieties viz., PD16 (zinc efficient) and NDR359 (zinc inefficient) under different levels of zinc regimes such as control (0 Zn), soil application (5 mg Zn/kg soil tagged with 3.7 MBq of <sup>65</sup>Zn/pot), foliar spray of 0.5% ZnSO<sub>4</sub> at 30, 60 and 90 days (925 KBq of <sup>65</sup>Zn/pot), soil application (5 mg Zn/kg soil tagged with 3.7 MBq of <sup>65</sup>Zn/pot) + foliar spray of 0.5% ZnSO<sub>4</sub> at 30, 60 and 90 days (925 KBq of <sup>65</sup>Zn/pot). Both varieties markedly differ in <sup>65</sup>Zn accumulation and grain Zn content. NDR359 showed poor translocation efficiency and accumulated relatively less <sup>65</sup>Zn in all the plant parts. In both rice varieties, highest concentration of Zn in dehusked grains could be obtained with soil application of Zn + foliar spray of zinc sulphate. Though NDR359, a zinc inefficient variety exhibited poor zinc translocation efficiency yet, it contained more Zn content in grains with husk and dehusked grains than PD16.

scholarly journals Effect Of Soil And Foliar Applications Of Zinc And Iron On The Yield And Quality Of Onion (Allium cepa L.)

2013 ◽  
Vol 38 (1) ◽  
pp. 41-48
Author(s):  
AP Trivedi ◽  
KN Dhumal
Keyword(s):  
Foliar Spray ◽  
Growth Yield ◽  
Poor Quality ◽  
Research Centre ◽  
Cow Dung ◽  
Yield And Quality ◽  
Allium Cepa L ◽  
Zinc Application ◽  
Bulb Yield

A field experiment was carried out at the research farm of National Research Centre for Onion and Garlic, Manjari, Pune (Maharashtra), India during kharif season of 2004 and 2005 to find out the effect of application of zinc and iron and their different modes of applications on growth, yield, and quality of onion. There were 27 treatment combinations with Zn and Fe were applied either in the soil or as foliar spray with cow dung slurry/FYM/gibbrelic acid/amino acids/2,4- D to onion. Application of Zn significantly increased the bulb weight (73.9 g), bulb yield (45 t/ha) when applied with 2,4-D (3 ppm) as foliar spray. Zinc application significantly influenced the bulb quality and recorded the highest ‘A’ grade bulbs and the lowest poor quality ‘C’ grade bulbs when applied with 2,4-D (81.9%) as foliar spray. The maximum medium ‘B’ grade bulbs were obtained with the application of Fe with cow dung slurry (11.4%). Bangladesh J. Agril. Res. 38(1): 41-48, March 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i1.15188

scholarly journals Inclusion of Red seaweed (Hypnea musciformis) improves nutritional quality of vegetable salad

2021 ◽  
Vol 32 (2) ◽  
pp. 369-371
Author(s):  
MD. ENAMUL HOQ ◽  
MOHAMMAD ASRAFUL HAQUE ◽  
JAKIA HASAN ◽  
MD. ZAHIDUL ISLAM ◽  
MD. MOHIDUL ISLAM
Keyword(s):  
Iron Content ◽  
Nutritional Quality ◽  
Red Seaweed ◽  
Nutritional Content ◽  
Hypnea Musciformis ◽  
Nutritional Properties ◽  
Zn Content ◽  
Quality Of Food

Nutritional properties of vegetable salad incorporated with red seaweed (Hypnea musciformis) wasevaluated. Two lots of vegetable salad were prepared viz., control salad without adding seaweed and seaweedsalad with inclusion of 20% seaweed along with cucumber, tomato, carrot, cloves, garlic, lemon and salt.Micronutrient composition indicated that addition of seaweed increased the Ca, Na, Fe and Zn content ofvegetable salad. Calcium and iron content was substantially higher in seaweed mixed salad. The resultsindicate that incorporation of seaweed in vegetable salad improves the nutritional content and hence can beused to enrich nutritional quality of food salad.

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