Development of Protein Rich Flavored Bar

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.

SYSTEM APPROACH TO STUDYING THE TECHNOLOGY OF PUMPKIN SEEDS POST-HARVEST TREATMENT

The main technical task of agricultural production in the field of seed production is to obtain conditional seeds that meet national and international quality standards. One of the important stages of growing agricultural seeds is their post-harvest processing, which includes the drying process, which is the main and one of the most effective methods for storing and processing agricultural raw materials. It is possible to increase the efficiency of the technology of post-harvest treatment of pumpkin seeds by determining the possibilities of using a systematic approach to solving the problems of implementing measures and means, identifying the mechanism of functioning and developing its effectiveness. Modeling and systems analysis are the main research methods and agricultural technology systems. Systems analysis is widely used in the study of various branches of agricultural production. The article discusses the main features of the components of the technology of post-harvest treatment of pumpkin seeds, forming a certain hierarchical system: technology - technological process - technological operation. The input factors of the pumpkin seed drying system will be such indicators as the supply of the input material, its moisture content, the parameters of the drying agent, and the quality indicators of the input material. A structural diagram of pumpkin seed production has been developed and the target function of the system in matrix form and an algorithm for the implementation of the target function of the pumpkin seed production system have been selected. The matrix of the objective function and the algorithm for its implementation can be used to analyze the pumpkin seed production system as a whole at the level of an individual enterprise, and by individual elements to find bottlenecks in this technology.

Effect of processing on vitamin A and some mineral contents of pumpkin (Cucurbita maxima) seed

Pumpkin (Cucurbita maxima) seeds are important food materials used by most Nigerian families due to their delicious taste, aroma and appeal. In this study, changes between chemical composition of processed and unprocessed pumpkin seeds (Cucurbita maxima) was investigated. The nutritional compositions were analyzed by standard methods. The vitamin A contents 36.83 μg/100g and 33.72 μg/100g respectively. The copper, zinc, magnesium,phosphorus and iron contents of processed seeds were; 0.063, 0.43, 47.67, 58.19 and 610.77 ppm respectively while the values for unprocessed were; 0.047, 0.41, 36.73, 58.45 and 211.19 ppm respectively with significant difference between the processed and unprocessed. The finding suggests that pumpkin seed is rich in this vitamin and minerals. If utilized efficiently. It can also ameliorate micronutrients deficiency problem in population of all age groups.

Amelioration of related complications by the combined usage of Gymnadenia orchidis Lindl and pumpkin seed in type 2 diabetic mice

Background Inflammation, insulin resistance, hyperinsulinemia and cell damage are the major patho-physiological reasons behind type 2 diabetes (T2DM), which is one of the most prevalent non communicable metabolic disorders in the world. Oral hypoglycemic drugs and insulin shots are usually exercised to treat the diabetic patients but it produces many side effects. Thereby paving the way for natural hypoglycemic agents; a Himalayan herb and alternative nutritional therapy; low glycaemic indexed pumpkin seed, are used in combination for a better management of the disease. Objectives To explore the combined efficacy of Gymnadenia orchidis Lindl root Salep and low-glycemic indexed-pumpkin seeds in better management of T2DM and associated complications. Methods Balb/c mice were randomly allocated to six different groups (n=5). Streptozotocin along with high-fat-diet was used to induce T2DM. The experimental animals were supplemented with low-glycemic food or root Salep (200 mg/kg body weight) or combination of both according to their groups for 21 days, post which various biochemical tests were performed. Results T2DM augmented the IL-6, IFN-γ, TNF-α, BAX, Insulin levels, and HOMA-IR with concurrent reduction of IL-4, QUICKI, Bcl-2, estradiol and progesterone levels. FACS revealed augmented cellular damage in T2DM mice. Interestingly, root Salep and pumpkin seeds normalized those parameters in T2DM animals suggesting significant (p<0.001) improvement of immunity of the diseased animals and ameliorated associated complications. Conclusions Root Salep and pumpkin seed display synergism among binomial set of herbal agents which may be safely used for T2DM management.

STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD

The paper examines the effect of native and germinated pumpkin and watermelon seeds on the quality of semi-finished and finished bread products. Native and germinated seeds, pre-dried and ground into flour, were used as an additive to bread in the amount 5%, 10%, 15% by weight of the flour. Pumpkin and watermelon seeds were added in order to enrich the bread with micronutrients. The influence of these additives on the quantity and quality of gluten has been analysed. It has been found that the addition of pumpkin seed flour in quantities of 5%, 10% and 15% by weight of wheat flour leads to a decrease in the gluten content and an increase in its elasticity. The study has shown that adding native pumpkin seeds does not have a significant effect on the moisture and acidity of semi-finished and finished products, and adding germinated seeds leads to a slight increase in these parameters. Thus, the moisture content of the crumb with native pumpkin and watermelon seeds added increased by 0.2–1.3%, as compared with the reference sample, and with germinated seed flour added, it increased by 0.5–2.2%. The acidity of the crumb changes slightly, within experimental error. According to the physicochemical quality parameters, the most practical amount of the additives is 5% by weight of wheat flour. A comparative analysis has been carried out to establish how addition of 5% of native and germinated pumpkin and watermelon seeds changes the organoleptic properties of bread. The analysis has shown that ready-made bread products containing native pumpkin seeds taste better and have better olfactory properties than products with germinated seeds. The nutritional and calorific values of the reference sample and of bread with 5% of pumpkin and watermelon seed flour have been compared and characterised. It has been found that the addition of native pumpkin seeds will increase the content of minerals: of iron by 230%, of magnesium by 116%, and of potassium by 118%. The addition of native watermelon seeds will increase the phosphorus content by 13%. As a result of this research, the prospects of using flour of native pumpkin and watermelon seeds to fortify wheat bread have been shown

Treatment of Lupus Nephritis from Iranian Traditional Medicine and Modern Medicine Points of View: A Comparative Study

Objective. Nephritis or kidney inflammation is characterized as one of the most common renal disorders leading to serious damage to the kidneys. Nephritis, especially lupus nephritis (LN), has remained as the main cause of chronic renal failure which needs serious therapeutic approaches such as dialysis and kidney transplant. Heredity, infection, high blood pressure, inflammatory diseases such as lupus erythematosus and inflammatory bowel disease, and drug-related side effects are known as the main causes of the disease. According to Iranian traditional medicine (ITM), infectious diseases and fever are the main reasons of nephritis, which is called “Varam-e-Kolye” (VK). Results. There are various plant-based remedies recommended by ITM for the treatment of nephritis, as discussed herein, comparing with those available in the modern medicine. There is no definite cure for the treatment of nephritis, and immunosuppressive drugs such as corticosteroids and nonsteroidal anti-inflammatory drugs, antibiotics, diuretics, analgesics, and finally dialysis and kidney transplantation are usually used. Based on the efficacy of medicinal plants, jujube (Ziziphus jujuba), almond (Prunus amygdalus), pumpkin seeds (Cucurbita pepo), purslane (Portulaca oleracea), and fig (Ficus carica) were found to be effective for the treatment of kidney inflammation in ITM. Conclusion. Considering the fact that there is no efficient strategy for the treatment of nephritis, use of herbal medicine, particularly based on the fruits or nuts that have been safely used for several years can be considered as a versatile supplement along with other therapeutic methods.

Vibro-Fluidized Bed Drying of Pumpkin Seeds: Assessment of Mathematical and Artificial Neural Network Models for Drying Kinetics

Pumpkin seeds were dried in a vibro-fluidized bed dryer (VFBD) at different temperatures at optimized vibration intensity of 4.26 and 4 m/s air velocity. The drying characteristics were mapped employing semiempirical models and Artificial Neural Network (ANN). Prediction of drying behavior of pumpkin seeds was done using semiempirical models, of which, one was preferred as it indicated the best statistical indicators. Two-term model showed the best fit of data with R2 − 0.999, and lowest χ2 − 1.03 × 10−4 and MSE 7.55 × 10−5. A feedforward backpropagation ANN model was trained by the Levenberg–Marquardt training algorithm using a TANSIGMOID activation function with 2-10-2 topology. Performance assessment of ANN showed better prediction of drying behavior with R2 = 0.9967 and MSE = 5.21 × 10−5 for moisture content, and R2 = 0.9963 and MSE = 2.42 × 10−5 for moisture ratio than mathematical models. In general, the prediction of drying kinetics and other drying parameters was more precise in the ANN technique as compared to semiempirical models. The diffusion coefficient, Biot number, and hm increased from 1.12 × 10−9 ± 3.62 × 10−10 to 1.98 × 10−9 ± 4.61 × 10−10 m2/s, 0.51 ± 0.01 to 0.60 ± 0.01, and 1.49 × 10−7 ± 4.89 × 10−8 to 3.10 × 10−7 ± 7.13 × 10−8 m/s, respectively, as temperature elevated from 40 to 60°C. Arrhenius’s equation was used to the obtain the activation energy of 32.71 ± 1.05 kJ/mol.