scholarly journals Standardization of protein-enriched cookies made from Tamarind seed flour

2021 ◽  
Vol 13 (SI) ◽  
pp. 194-197
Author(s):  
Farhat Sultana ◽  
Vijayalakshmi ◽  
Geetha ◽  
Mini
Keyword(s):  
Low Cost ◽  
Protein Energy Malnutrition ◽  
Value Added ◽  
Supplemental Food ◽  
Seed Flour ◽  
Tamarind Seed ◽  
Protein Energy ◽  
Protein Rich ◽  
Value Added Products ◽  
Children Under 5

Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed flour incorporated cookies was 11.26%. This study depicted that Tamarind seed flour can be used as the replacement of conventionally used cereal flours to develop functional foods to curb protein-energy malnutrition.  

scholarly journals Development of Protein Rich Flavored Bar

2021 ◽  
Vol 9 (12) ◽  
pp. 104-107
Author(s):  
Kaustav Mukherjee
Keyword(s):  
Protein Energy Malnutrition ◽  
Market Price ◽  
Value Added ◽  
Nutrient Content ◽  
Diabetic Patients ◽  
Organoleptic Evaluation ◽  
Sesame Seeds ◽  
Pumpkin Seeds ◽  
The Cost ◽  
Protein Rich

Abstract: The present study entitled “Development of protein rich flavoured bar” was conducted with the objective to develop protein rich flavoured bar using different ingredients, to assess the sensory accessibility, determine the nutritional composition and cost of developed protein bar. Protein rich flavoured bar were prepared by using three treatments i.e. T1 (dates 50g, oats 10g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 5g, cocoa powder 10g), T2 (dates 45g, oats 8g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, guava flavour 10g) and T3 (dates 40g, oats 13g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, orange flavour 10g). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card by Srilaksmi (2015). The nutrient content of the value added food products were calculated with the help of food composition table given by Gopalan et al., (2011). The cost of individual raw ingredients used in the preparation of the food product as the prevailing market price. All treatments were replicated four times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T1 was scored highest in terms of colour and appearance, body and texture, flavour and taste and overall acceptability. As well as T1 shows significantly high in the nutritive value among all treatments regarding energy, protein, carbohydrates, fat, fibre, calcium and iron. The cost of the protein rich flavoured bar per 100g of dry ingredients at the prevailing cost of the raw materials was highest in T1 (Rs. 29.33) followed by T2 (Rs. 20.69) and T3 (Rs. 20.34). Dates are very good source of fibre, carbohydrate, protein and act as natural sweetener with no fat. As the bar is rich in protein, iron and other macronutrients, so it is majorly recommended for Protein-energy malnutrition (PEM), athletes and anemic patient. Daily 100g of dates intake helps to get all essential nutrients. Strictly restricted for Type-1 diabetic patients. Keywords: Protein, Nutrient content, organoleptic evaluation, nutrition bar, cost.

scholarly journals Production of Bacterial Cellulose by Acetobacter tropicalis Isolated from Decaying Apple Waste

2022 ◽  
Vol 34 (2) ◽  
pp. 453-458
Author(s):  
Lakhvinder Kaur ◽  
Shachi Shah
Keyword(s):  
Bacterial Cellulose ◽  
Organic Waste ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Value Added ◽  
Bacterial Isolates ◽  
Research Areas ◽  
Wide Range ◽  
Potential Alternative ◽  
Value Added Products

Fruits and vegetables have the highest wastage rates of 45% of any food. One of the recent research areas is food waste valorization as a potential alternative to the disposal of a wide range of organic waste using microorganisms as one of the strategies known as microbial valorization. Bacterial cellulose is best known microbial valorization product because of its low cost, environmentally friendly nature, renewability, nanoscale dimensions, biocompatibility and extremely high hydrophilicity. Therefore, present study focuses on the isolation, characterization and identification of cellulose producing bacteria from decaying apple waste. Cellulose producers were isolated from decaying apple waste. The bacterial isolates obtained were identified through the morphological biochemical, physiological and molecular identification. The bacterial isolates exhibited potential remediation options to biovalorize decaying fruit waste by producing value added products as well as in safe disposal of waste.

scholarly journals Calcium Hydroxyapatite-Based Marine Origin: Novel Sunscreen Materials for Cosmeceutical Treatments

2018 ◽  
Vol 34 (6) ◽  
pp. 2770-2776
Author(s):  
Mohd Zul Helmi Rozaini ◽  
Habibah Hamzah ◽  
Chia Poh Wai ◽  
Mohd Hasmizam Razali ◽  
Uwaisulqarni M. Osman ◽  
...  
Keyword(s):  
Uv Light ◽  
Low Cost ◽  
Value Added ◽  
Dry Weight ◽  
Calcium Hydroxyapatite ◽  
The Novel ◽  
X Ray Diffraction ◽  
Light Absorber ◽  
Mn Doped ◽  
Value Added Products

Fringescalesardinella or TambanSisik bones have been discovered can be utilized as sunscreen agent in cosmeceuticals. Its flesh is the main ingredient in keropoklekor or fish crackers in Malaysia and the bones contained very high hydroxyapatite (HAp), (Ca10(PO4)6(OH)2) compound which exhibit as UV light absorber. The percentage yields obtained from the hydrothermal extraction consist of 41.2 ± 0.66 % (w/w) of HApwhich was almost half of the dry weight of 100 g samples.The additional of manganeseand ferum,initiated the novel sunscreen materials from hydroxyapatite-Fe and hydroxyapatite-Mn doped (modified bones). The unmodified HAp recorded with SPF 20 and modified HAp-Mn measured with SPF 40. Modified HAp-Fe emulsions were recorded with SPF 50 as the highest SPF value. Therefore, the bones have been characterized using Fourier Transform Infrared Radiation (FTIR)spectroscopy and x-Ray diffraction (XRD).The results obtained clearly indicated that the HAp existence in waste of Fringescalesardinella bones with addition of FeCl2which exhibits high potential as sunscreen compared to manganese and unmodified bones. Thus, the utilization of waste from the fish bones not only produce value-added products from low-cost resources, but also help in reducing pollution to the environment and preserved the global sustainability.

Dexterous Creation of Soccer-Ball Pattern by Using Urethane Rubber

2016 ◽  
Vol 10 (2) ◽  
pp. 239-243 ◽  
Author(s):  
Kosuke Funatani ◽  
◽  
Keiichi Nakamoto ◽  
Anthony Beaucamp ◽  
Yoshimi Takeuchi ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Production Technology ◽  
Sodium Acetate ◽  
Low Cost ◽  
Value Added ◽  
Soft Materials ◽  
High Quality ◽  
Soccer Ball ◽  
Soft Objects ◽  
Value Added Products

It is important to establish new approaches to create value-added products, such as craftwork or artistic goods, that are different from traditional methods of realizing high-quality and low-cost products. Such a production technology is commonly called “dexterous machining.” This study addresses the creation of artistic products by using soft materials with complicated shapes by employing an aqueous solution of sodium acetate to fix a workpiece and to suppress the deformation. Experimental results show that the use of an aqueous solution of sodium acetate has the potential to realize the “dexterous machining” of soft objects.

scholarly journals Systems biology and metabolic engineering of Rhodococcus for bioconversion and biosynthesis processes

2021 ◽  
Author(s):  
Eva Donini ◽  
Andrea Firrincieli ◽  
Martina Cappelletti
Keyword(s):  
Renewable Resources ◽  
Rational Design ◽  
Low Cost ◽  
Value Added ◽  
Adaptive Laboratory Evolution ◽  
Toxic Compounds ◽  
Laboratory Evolution ◽  
Metabolic Versatility ◽  
Genomic Basis ◽  
Value Added Products

AbstractRhodococcus spp. strains are widespread in diverse natural and anthropized environments thanks to their high metabolic versatility, biodegradation activities, and unique adaptation capacities to several stress conditions such as the presence of toxic compounds and environmental fluctuations. Additionally, the capability of Rhodococcus spp. strains to produce high value-added products has received considerable attention, mostly in relation to lipid accumulation. In relation with this, several works carried out omic studies and genome comparative analyses to investigate the genetic and genomic basis of these anabolic capacities, frequently in association with the bioconversion of renewable resources and low-cost substrates into triacylglycerols. This review is focused on these omic analyses and the genetic and metabolic approaches used to improve the biosynthetic and bioconversion performance of Rhodococcus. In particular, this review summarizes the works that applied heterologous expression of specific genes and adaptive laboratory evolution approaches to manipulate anabolic performance. Furthermore, recent molecular toolkits for targeted genome editing as well as genome-based metabolic models are described here as novel and promising strategies for genome-scaled rational design of Rhodococcus cells for efficient biosynthetic processes application.

scholarly journals Fish Waste-Potential Low Cost Substrate for Bacterial Protease Production: A Brief Review

2016 ◽  
Vol 10 (1) ◽  
pp. 335-341 ◽  
Author(s):  
Aishwarya Ramkumar ◽  
Nallusamy Sivakumar ◽  
Reginald Victor
Keyword(s):  
Low Cost ◽  
Value Added ◽  
Protease Production ◽  
Industrial Biotechnology ◽  
Fish Waste ◽  
Environment And Health ◽  
Protease Enzyme ◽  
The Rich ◽  
The Cost ◽  
Value Added Products

Industrial biotechnology processes have recently been exploited for an economic utilization of wastes to produce value added products. Of which, fish waste is one of the rich sources of proteins that can be utilized as low cost substrates for microbial enzyme production. Fish heads, tails, fins, viscera and the chitinous materials make up the wastes from fish industries. Processing these wastes for the production of commercial value added products could result in a decrease in the cost of production. In addition, we can eliminate the pollution of the environment and health issues due to the improper disposal of these fish wastes. This review highlights the potential use of fish waste as a cheaper substrate for the production of economically important protease enzyme.

Alkali Pretreatment and Acid Hydrolysis of Coconut Pulp and Empty Fruit Bunch to Produce Glucose

2015 ◽  
Vol 74 (7) ◽  
Author(s):  
Noorhalieza Ali ◽  
Che Afifi Che Aziz ◽  
Onn Hassan
Keyword(s):  
Acid Hydrolysis ◽  
Sodium Hydroxide ◽  
Low Cost ◽  
Value Added ◽  
Empty Fruit Bunch ◽  
Alkali Pretreatment ◽  
Infra Red ◽  
Different Temperatures ◽  
Hydrolysis Of ◽  
Value Added Products

Lignocellulose waste has great potential to be converted into value added products sustainably as it is readily available at low cost. The aim of this study is to examine the amount of glucose produced from coconut pulp and coconut empty fruit bunch using acid hydrolysis. Sodium hydroxide pretreatment is carried out at 70oC using different concentrations of sodium hydroxide which are 5%, 10%, 15% and 20% v/v for a duration time of 2 hours. Optimum pretreatment is evaluated using Fourier Transform Infra-Red (FTIR) analysis. It is observed that optimum pretreatment is at 20% v/v sodium hydroxide. The optimum samples are then hydrolysed using concentrations of 5%, 10%, 15% and 20% v/v of sulphuric acid at different temperatures of 30, 50, 70 and 90oC for 2 hours. Glucose concentration is analysed using an ultraviolet (UV) Spectrophotometer. The highest glucose concentrations obtained are 0.895 g/L and 0.550g/L for coconut pulp and coconut empty fruit bunch, respectively at 20% v/v acid concentration and a temperature of 90oC. 

scholarly journals Community-based nutritional intervention for reducing malnutrition among children under 5 years of age in the Islamic Republic of Iran

2000 ◽  
Vol 6 (2-3) ◽  
pp. 238-245
Author(s):  
H. Malekafzali
Keyword(s):  
Protein Energy Malnutrition ◽  
Nutritional Intervention ◽  
Primary Health Care System ◽  
Growth Monitoring ◽  
Community Based ◽  
Protein Energy ◽  
Feeding Methods ◽  
Islamic Republic Of Iran ◽  
Practical Instruction ◽  
Children Under 5

A project was conducted in a rural area in September 1994 with the aim of decreasing the incidence of protein-energy malnutrition among children under 5 years, by nutritional intervention through the primary health care system. An initial situation analysis revealed the region’s resources and causes of malnutrition. Practical instruction on feeding methods, deworming, environmental sanitation, the promotion of home-grown vegetables and reinforcement of the growth monitoring programme were chosen as the routes for intervention. All indices were reassessed in the region after 1 year. Results showed that nutritional awareness had grown among mothers, and that the incidence of malnutrition had dropped from 6.5% to 1.8%, as measured against the weight-for-height index

scholarly journals Preparation of Low-Cost Value-Added Indian Desserts

2021 ◽  
Vol 9 (9) ◽  
pp. 770-780
Author(s):  
Mausam Kumari
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Low Cost ◽  
Value Added ◽  
Potato Flour ◽  
Barley Flour ◽  
Seed Flour ◽  
Amaranth Seed ◽  
Sweet Potato Flour ◽  
The Cost

Abstract: The inter-relationships between poverty and nutrition are well known; poverty restricts access to food required to meet daily requirements or ensure dietary diversity and thus leads to malnutrition, while malnutrition can adversely affect educational and economic attainments, thus perpetuating poverty. Locally available foods which contains various nutrients like carbohydrates, proteins, essential amino acids (lysine, metheonine, valine etc.), “Preparation of Low Cost Value Added Indian Desserts (Pancake)”. with the objectives to determine the nutrient composition of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour and acceptability of value added prepared products by the incorporation of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels, to assess the organoleptic evaluation which were serve as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) respectively, and “Pancake” was served as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30 g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) without incorporation of “malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour” (T0) served as control. They were replicated three times for all three products and orangoleptic evaluation was carried out using the nine point hedonic scale. Nutritional composition was calculated using the different chemical analysis procedure; data obtained during investigation were statiscally analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of findings, was concluded that in case of “Pancake” incorporation level of treatment T2 (25g malted wheat flour, 20g malted barley flour, 30g sweet potato flour,15g carrot flour, 10g puffed amaranth seed flour) scored the best with regard to colour and appearance, body and texture, taste and flavour, overall acceptability. The cost of products based on raw materials (Rs/ 100g). The cost of the (Pancake) ranged between Rs 8.9 to Rs 11.45. Nutrient analysis of the products showed an increase in energy, protein, fat, carbohydrate, calcium and iron content when compared with control. On the basis of findings we concluded that the products for prepared by incorporating malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels were at par with control/ conventional food products as well as improve the iron, fiber and calcium content. These food products are beneficial for malnourished children. Keywords: Malted Wheat, Malted Barley, Puffed Amaranth seed, Sweet Potato, Carrot, Pancake, amino acid.

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