Pub Date : 2023-12-14DOI: 10.36647/ijanp/03.04.a001
Namboorimadathil M. Nahala, C. Pareeth, K. P. S. Hussan, T. Babu, K. B. Soni, V. S. Amritha
Honey from stingless bee is highly regarded as a medicine in many global communities due to its nutritional and therapeutic value. There is a comparatively restricted amount of research on the biological characteristics of stingless bee honey (SBH) in contrast to Indian bee honey (IBH). Therefore, the objective of this research is to explore the anti-cancer properties of Tetragonula travancorica honey. In the present investigation, antioxidant activity of honey was evaluated using ABTS, DPPH and SOD radical scavenging assays. Anti-proliferative effects was examined on various cell lines using the MTT assay. Liquid chromatography-mass spectrometry (LCMS) analysis was employed to characterize the honey. Binding capabilities of compounds identified in SBH on estrogen receptors (ER) α and ER β were explored through Schrödinger Maestro software. Results indicated that SBH effectively scavenged ABTS, DPPH and SOD free radicals with IC50 values of 22, 36.15, and 79.85 v/v, respectively. SBH exhibited anti-proliferative activity against MCF-7 and HeLa cell lines, with IC50 values of 58.11 and 66.68 v/v, respectively. LCMS analysis, shows the presence of methyl syringate, 2-hydroxycinnamic acid, and fumaric acid in SBH which were not present in IBH. Docking experiments determined that these compounds, with the exception of fumaric acid, interacted stronger with the binding sites of ER β than ER α. The comprehensive findings from antioxidant, anti-proliferative, and docking studies underscore the potential anti-cancer properties of Tetragonula travancorica honey, particularly its heightened cytotoxicity against reproductive system cancer cell lines, such as those in the breast and cervix. Keywords : Anti-proliferative, estrogen receptor, stingless bee, cytotoxicity.
{"title":"Anticancerous Properties of Tetragonula travancorica (stingless bee) Honey on Reproductive Cancer Cells","authors":"Namboorimadathil M. Nahala, C. Pareeth, K. P. S. Hussan, T. Babu, K. B. Soni, V. S. Amritha","doi":"10.36647/ijanp/03.04.a001","DOIUrl":"https://doi.org/10.36647/ijanp/03.04.a001","url":null,"abstract":"Honey from stingless bee is highly regarded as a medicine in many global communities due to its nutritional and therapeutic value. There is a comparatively restricted amount of research on the biological characteristics of stingless bee honey (SBH) in contrast to Indian bee honey (IBH). Therefore, the objective of this research is to explore the anti-cancer properties of Tetragonula travancorica honey. In the present investigation, antioxidant activity of honey was evaluated using ABTS, DPPH and SOD radical scavenging assays. Anti-proliferative effects was examined on various cell lines using the MTT assay. Liquid chromatography-mass spectrometry (LCMS) analysis was employed to characterize the honey. Binding capabilities of compounds identified in SBH on estrogen receptors (ER) α and ER β were explored through Schrödinger Maestro software. Results indicated that SBH effectively scavenged ABTS, DPPH and SOD free radicals with IC50 values of 22, 36.15, and 79.85 v/v, respectively. SBH exhibited anti-proliferative activity against MCF-7 and HeLa cell lines, with IC50 values of 58.11 and 66.68 v/v, respectively. LCMS analysis, shows the presence of methyl syringate, 2-hydroxycinnamic acid, and fumaric acid in SBH which were not present in IBH. Docking experiments determined that these compounds, with the exception of fumaric acid, interacted stronger with the binding sites of ER β than ER α. The comprehensive findings from antioxidant, anti-proliferative, and docking studies underscore the potential anti-cancer properties of Tetragonula travancorica honey, particularly its heightened cytotoxicity against reproductive system cancer cell lines, such as those in the breast and cervix. Keywords : Anti-proliferative, estrogen receptor, stingless bee, cytotoxicity.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"1995 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138973884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-14DOI: 10.36647/ijanp/03.03.a002
S. Teeta, Mali Sarobol, Ploypailin Promdonkloy
The visual appearance of flour is one factor that influences consumer choice in several ways, the purpose of this study was to examine the impact of three different drying temperatures (55, 60, and 65°C) on the colour characteristics of green banana flour and the associated process variables. The study involved conducting experiments utilizing a far-infrared power of 3000 watts. The drying process resulted in a reduction of the moisture content to a range of 10 to 12% dry basis. The CIE L*a*b* system was employed to define the colour parameters. These parameters were used to calculate the hue angle (°h), browning index, chroma, and total colour change (ΔE*). The L* value exhibited a reduction, whilst the a* and b* values demonstrated an increase in response to the rise in temperature. The drying temperature of 65°C resulted in the least noticeable change in colour, followed by 60°C and 55°C. The corresponding drying times were 210, 300, and 330 minutes, respectively. Drying at 65 °C provided the least lightness, resulting in a browner product colour than the other drying temperatures and the highest browning index due to the partial Maillard reaction that may have occurred due to high amounts of starch and protein, including the high temperatures. Keywords : Far-infrared, Drying, Banana flours, Colour
{"title":"Influence of Drying Temperature on the Changes of Colour in Green Banana Flour Following Infrared Radiation Heating","authors":"S. Teeta, Mali Sarobol, Ploypailin Promdonkloy","doi":"10.36647/ijanp/03.03.a002","DOIUrl":"https://doi.org/10.36647/ijanp/03.03.a002","url":null,"abstract":"The visual appearance of flour is one factor that influences consumer choice in several ways, the purpose of this study was to examine the impact of three different drying temperatures (55, 60, and 65°C) on the colour characteristics of green banana flour and the associated process variables. The study involved conducting experiments utilizing a far-infrared power of 3000 watts. The drying process resulted in a reduction of the moisture content to a range of 10 to 12% dry basis. The CIE L*a*b* system was employed to define the colour parameters. These parameters were used to calculate the hue angle (°h), browning index, chroma, and total colour change (ΔE*). The L* value exhibited a reduction, whilst the a* and b* values demonstrated an increase in response to the rise in temperature. The drying temperature of 65°C resulted in the least noticeable change in colour, followed by 60°C and 55°C. The corresponding drying times were 210, 300, and 330 minutes, respectively. Drying at 65 °C provided the least lightness, resulting in a browner product colour than the other drying temperatures and the highest browning index due to the partial Maillard reaction that may have occurred due to high amounts of starch and protein, including the high temperatures. Keywords : Far-infrared, Drying, Banana flours, Colour","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139340043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-14DOI: 10.36647/ijanp/03.03.a003
Aakash S
Plant-based meat alternatives have been developed and are becoming more and more popular as a result of the desire for environmentally friendly and sustainable protein sources. The feasibility of using green lentils as the main ingredient in plant-based meat alternatives is investigated in this study. A viable possibility for plant-based meat production, green lentils provide a plentiful supply of protein, fibre, and other minerals. The study assesses the nutritional makeup of green lentils, including their protein concentration, amino acid profile, and micronutrient content, and compares it to conventional meat sources. Green lentils (Lens culinaris), which are a great alternative to meat since they are high in protein, fibre, and other vital elements. The edible seeds of green lentils, formally known as Lens culinaris, a species of legume, are a major reason for their widespread cultivation. They are a great source of protein, dietary fibre, vitamins, and minerals, all of which are vital elements. Given their flavor-friendly taste, texture, and capacity to absorb flavours, green lentils present an appealing choice for creating plant-based meat substitutes. They’re a distinct flavour and texture that can replicate the sensation and flavour of conventional meat products. The research also looks into the useful qualities of green lentils, such as their resemblance to the texture, appearance, and flavour of regular meat. It examines various methods of processing, such as extrusion and texturization, to improve the sensory qualities and general acceptability of items derived from green lentils that resemble meat. This study also investigates the environmental impact of using green lentils as a protein source. When compared to the production of traditional meat, lentil farming uses less land, water, and energy. According to the study, green lentils have the potential to be a more environmentally friendly source of protein than sources based on animals by evaluating the carbon and water footprints they leave behind during every stage of production. The study also looks into how green lentil-based plant-based meat products are perceived by consumers and how they are accepted by the market. In order to determine consumer acceptance and potential adoption hurdles, surveys and sensory evaluations are used to examine consumer attitudes towards sustainability, health, and flavour preferences. Overall, this study sheds light on the potential of green lentils as a more environmentally friendly source of protein for plant-based meat. It draws attention to their nutrient profiles, practical qualities, effects on the environment, and market possibilities. The findings support continuing initiatives to create environmentally friendly protein sources and advance a more sustainable food system.
{"title":"A Greener Protein Option: Examining the Viability of Plant-Based Meat with Green Lentils","authors":"Aakash S","doi":"10.36647/ijanp/03.03.a003","DOIUrl":"https://doi.org/10.36647/ijanp/03.03.a003","url":null,"abstract":"Plant-based meat alternatives have been developed and are becoming more and more popular as a result of the desire for environmentally friendly and sustainable protein sources. The feasibility of using green lentils as the main ingredient in plant-based meat alternatives is investigated in this study. A viable possibility for plant-based meat production, green lentils provide a plentiful supply of protein, fibre, and other minerals. The study assesses the nutritional makeup of green lentils, including their protein concentration, amino acid profile, and micronutrient content, and compares it to conventional meat sources. Green lentils (Lens culinaris), which are a great alternative to meat since they are high in protein, fibre, and other vital elements. The edible seeds of green lentils, formally known as Lens culinaris, a species of legume, are a major reason for their widespread cultivation. They are a great source of protein, dietary fibre, vitamins, and minerals, all of which are vital elements. Given their flavor-friendly taste, texture, and capacity to absorb flavours, green lentils present an appealing choice for creating plant-based meat substitutes. They’re a distinct flavour and texture that can replicate the sensation and flavour of conventional meat products. The research also looks into the useful qualities of green lentils, such as their resemblance to the texture, appearance, and flavour of regular meat. It examines various methods of processing, such as extrusion and texturization, to improve the sensory qualities and general acceptability of items derived from green lentils that resemble meat. This study also investigates the environmental impact of using green lentils as a protein source. When compared to the production of traditional meat, lentil farming uses less land, water, and energy. According to the study, green lentils have the potential to be a more environmentally friendly source of protein than sources based on animals by evaluating the carbon and water footprints they leave behind during every stage of production. The study also looks into how green lentil-based plant-based meat products are perceived by consumers and how they are accepted by the market. In order to determine consumer acceptance and potential adoption hurdles, surveys and sensory evaluations are used to examine consumer attitudes towards sustainability, health, and flavour preferences. Overall, this study sheds light on the potential of green lentils as a more environmentally friendly source of protein for plant-based meat. It draws attention to their nutrient profiles, practical qualities, effects on the environment, and market possibilities. The findings support continuing initiatives to create environmentally friendly protein sources and advance a more sustainable food system.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139340163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-14DOI: 10.36647/ijanp/03.03.a001
Piriya Praneekit, Mali Sarobol, S. Teeta, Pongsathorn Kongkaew, Thanin Rudchapo
Most people in Thailand make most of their money from farming. But it's getting increasingly expensive as people move from rural to urban areas, where they can make more money in less time. There are many reasons for this. Greatly affecting the efficiency of vegetable crops. Both weed problems and inadequate care Therefore, in this research, a real-time soil, solar, and weather monitoring system was created for farmers to enable them to know the actual conditions of their crops and to calculate the correct watering and fertilization. It saves time in agriculture. From the research, the researcher has set up a program to monitor humidity, temperature, and pH. Then, put the equipment and the screen into the steel box so that it is easy to set up at the vegetable plot. Once the system is set up correctly, farmers can use their own cell phones to look at information about their vegetable plots. The experimental results found that using equipment to monitor the environment of the vegetable plots helped farmers spend less time caring for the plots. Also, the productivity of the vegetable plots that have been set up with this kind of system is good. The researchers tested it with farmers who grew kale. The cultivated kale yielded good yields similar to those of normal kale but took less time. We compared kale growth between kale grown in greenhouses and kale grown outdoors. The results showed that the overall increase in the first period was not different, and the later period of kale grown at the farm showed better growth. Keywords : Smart farm, Thailand agriculture, Monitoring System, Internet of Things, Smart devices.
{"title":"Smart Farm Solar Soil and Weather Real-time Monitoring System for Farmers","authors":"Piriya Praneekit, Mali Sarobol, S. Teeta, Pongsathorn Kongkaew, Thanin Rudchapo","doi":"10.36647/ijanp/03.03.a001","DOIUrl":"https://doi.org/10.36647/ijanp/03.03.a001","url":null,"abstract":"Most people in Thailand make most of their money from farming. But it's getting increasingly expensive as people move from rural to urban areas, where they can make more money in less time. There are many reasons for this. Greatly affecting the efficiency of vegetable crops. Both weed problems and inadequate care Therefore, in this research, a real-time soil, solar, and weather monitoring system was created for farmers to enable them to know the actual conditions of their crops and to calculate the correct watering and fertilization. It saves time in agriculture. From the research, the researcher has set up a program to monitor humidity, temperature, and pH. Then, put the equipment and the screen into the steel box so that it is easy to set up at the vegetable plot. Once the system is set up correctly, farmers can use their own cell phones to look at information about their vegetable plots. The experimental results found that using equipment to monitor the environment of the vegetable plots helped farmers spend less time caring for the plots. Also, the productivity of the vegetable plots that have been set up with this kind of system is good. The researchers tested it with farmers who grew kale. The cultivated kale yielded good yields similar to those of normal kale but took less time. We compared kale growth between kale grown in greenhouses and kale grown outdoors. The results showed that the overall increase in the first period was not different, and the later period of kale grown at the farm showed better growth. Keywords : Smart farm, Thailand agriculture, Monitoring System, Internet of Things, Smart devices.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139340258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.36647/ijanp/03.02.a002
Supreetha S
Fermented milk beverages are manufactured by addition of starter culture (lactic acid bacteria) to carryout fermentation. Several changes with respect to the composition and physico- chemical properties take place in the fermented milk beverages. The metabolites formed as a result of fermentation exhibit functional properties and several health benefits. The components of the fermented milk beverages like lactose, protein, fat and starter culture possess functional properties. The prominent functional properties exhibited by the fermented milk beverages are prevention of gastro- intestinal disorders, anti- microbial property, anti- virulence, anti- allergenic characteristic, anti- tumor property, alleviation of lactose intolerance, decrease in serum cholesterol and food fortification vehicle. Hence, consumption of fermented milk beverages contributes to beneficial health and functional properties. Keywords : Fermented Milk Beverages, Functional Properties, Anti- Viral Property, Anti- Tumor Property, Starter Culture.
{"title":"Potential Functional Properties of Fermented Milk Beverages","authors":"Supreetha S","doi":"10.36647/ijanp/03.02.a002","DOIUrl":"https://doi.org/10.36647/ijanp/03.02.a002","url":null,"abstract":"Fermented milk beverages are manufactured by addition of starter culture (lactic acid bacteria) to carryout fermentation. Several changes with respect to the composition and physico- chemical properties take place in the fermented milk beverages. The metabolites formed as a result of fermentation exhibit functional properties and several health benefits. The components of the fermented milk beverages like lactose, protein, fat and starter culture possess functional properties. The prominent functional properties exhibited by the fermented milk beverages are prevention of gastro- intestinal disorders, anti- microbial property, anti- virulence, anti- allergenic characteristic, anti- tumor property, alleviation of lactose intolerance, decrease in serum cholesterol and food fortification vehicle. Hence, consumption of fermented milk beverages contributes to beneficial health and functional properties. Keywords : Fermented Milk Beverages, Functional Properties, Anti- Viral Property, Anti- Tumor Property, Starter Culture.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139370070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.36647/ijanp/03.02.a001
Andrina Michelle Rebeiro, A.Joseph Thatheyus
Certain foods like wheat would cause an allergic reaction in Celiac disease patients because of the protein, gluten that is present in wheat. This can cause damage in the cell lining of the small intestine in such individuals. The requirement for gluten-free grains is more due to the increasing incidences of celiac disease and gluten sensitivity problems. Teff, a minor crop (Eragrostis teff – Brown teff) unlike other cereals has received very less recognition in the food industry due to its recent emergence as a food crop. Buckwheat (Fagopyrum esculentum – common buckwheat) is a pseudocereal and an evergreen crop that is available throughout the year. These grains are gluten free and serve as an essential advantage for celiac disease patients as these grains would contribute to the major portion of their diet. Teff and buckwheat require less water for cultivation and therefore are the best suited for cultivation in South India and many other parts of the country where there is water scarcity during any time of the year. Due to these advantages of Teff and Buckwheat, there is an increased need to utilize these grains to enjoy their health benefits especially by those who are gluten sensitive. The study conducted is an experimental study with 3 phases. The purpose of the study was to prepare an adai (a type of dosa or a South Indian crepe) ready mix for celiac disease patients which would be time efficient and also provide them with adequate nutrients. Specific nutrient, chemical, microbial and sensory analysis was performed for the two combinations of adai mix using standard protocols and the results are discussed. With reference to the t-test result, the sample with a higher proportion of teff and a lesser proportion of buckwheat (60:40) was the most preferred. The preference of this product had also increased with the days of storage. Keywords : Buckwheat, Celiac disease, Gluten free, Gluten sensitivity, Teff
小麦等某些食物会引起乳糜泻患者的过敏反应，因为小麦中含有蛋白质麸质。这会对这些人的小肠细胞膜造成损伤。由于乳糜泻和麸质敏感问题的发病率越来越高，对无麸质谷物的需求也越来越大。与其他谷物不同，麸质谷物（Eragrostis teff - Brown teff）是一种次要作物，由于最近才作为一种粮食作物出现，因此在食品工业中很少得到认可。荞麦（Fagopyrum esculentum - 普通荞麦）是一种假谷物，也是一种四季常青的作物。这些谷物不含麸质，是乳糜泻患者的基本优势，因为这些谷物将成为他们饮食的主要部分。Teff和荞麦的种植需要较少的水，因此最适合在南印度和印度其他许多地区种植，这些地区一年四季都缺水。由于 Teff 和荞麦的这些优点，人们越来越需要利用这些谷物来享受它们对健康的益处，尤其是那些对麸质敏感的人。本研究是一项分三个阶段进行的实验研究。研究的目的是为乳糜泻患者准备一种adai（一种多萨或南印度薄饼）预拌粉，这种预拌粉既省时又能为他们提供充足的营养。研究采用标准方案对两种阿代预拌粉组合进行了特定的营养、化学、微生物和感官分析，并对结果进行了讨论。根据 t 检验结果，最受青睐的是茶籽比例较高而荞麦比例较低（60:40）的样品。随着贮藏天数的增加，人们对这种产品的偏好也在增加。关键词：荞麦 乳糜泻 无麸质 膳食敏感性 茶夫
{"title":"Nutritional and Sensory Attributes of Brown Teff and Buckwheat Flour Usage in Indian Foods","authors":"Andrina Michelle Rebeiro, A.Joseph Thatheyus","doi":"10.36647/ijanp/03.02.a001","DOIUrl":"https://doi.org/10.36647/ijanp/03.02.a001","url":null,"abstract":"Certain foods like wheat would cause an allergic reaction in Celiac disease patients because of the protein, gluten that is present in wheat. This can cause damage in the cell lining of the small intestine in such individuals. The requirement for gluten-free grains is more due to the increasing incidences of celiac disease and gluten sensitivity problems. Teff, a minor crop (Eragrostis teff – Brown teff) unlike other cereals has received very less recognition in the food industry due to its recent emergence as a food crop. Buckwheat (Fagopyrum esculentum – common buckwheat) is a pseudocereal and an evergreen crop that is available throughout the year. These grains are gluten free and serve as an essential advantage for celiac disease patients as these grains would contribute to the major portion of their diet. Teff and buckwheat require less water for cultivation and therefore are the best suited for cultivation in South India and many other parts of the country where there is water scarcity during any time of the year. Due to these advantages of Teff and Buckwheat, there is an increased need to utilize these grains to enjoy their health benefits especially by those who are gluten sensitive. The study conducted is an experimental study with 3 phases. The purpose of the study was to prepare an adai (a type of dosa or a South Indian crepe) ready mix for celiac disease patients which would be time efficient and also provide them with adequate nutrients. Specific nutrient, chemical, microbial and sensory analysis was performed for the two combinations of adai mix using standard protocols and the results are discussed. With reference to the t-test result, the sample with a higher proportion of teff and a lesser proportion of buckwheat (60:40) was the most preferred. The preference of this product had also increased with the days of storage. Keywords : Buckwheat, Celiac disease, Gluten free, Gluten sensitivity, Teff","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139370045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-01DOI: 10.36647/ijanp/02.03.a001
I. Sharma, D. Chauhan, D. Gupta
Oyster mushroom occupy important place in quality rich food due to their delectability & nutritive enrichment for living being also used to grow widely more in agro waste & household waste showing Bioremediation effect on waste material by breakdown into a suitable media to grow Mushroom mycelium. Unique data obtained showing assembles its food by secreting degrading enzymes, its decomposing the complex organic materials on which it grows the substrate to generate simpler Compounds for Its nutrition. The product we carried or substrate use are house hold waste like raw residue Wheat flour, rice flour, gram flour and agricultural ashes of wheat (choker),rice coverings, burned and filtered teas, raw vegetables washing, utensils washing water. Are considering as wastes these waste, are not carefully disposed of in surrounding by dumping or burning type of vernacular method create lot of pollution. Oyster create a ecologic balance Link to use this waste as a substrate to grow the mushroom mycelium fast increasing Mushroom yield too by the process of bioremediation. mushroom cultivation reports that the economical viable biotechnology process for conversion of waste food residues , ashes agriculture waste & washing water at the outlet fits very well into this category, after treating dry sterilization or wet sterilization of all substrate For growth promotion test Of given substrate By pour plate Method on the select given media compositing with these three types of waste in triplicates (G1)Raw food stuff in equal ratio like Wheat flour, rice flour, gram flour(G2)Ashes of wheat (choker),rice coverings, burned and filtered teas,(G3)Vegetable Washings, utensil washing ,kitchen cleaning water, In growth promotion test showing the maximum colonies in raw food stuff then ashes than washing water shown by minimum concentration of waste or unused product. Pleurotus Ostreatus act as a scavenging agent for the waste food Stuff creating new Fruiting mushroom body to grow In it & Utilized to environment cleanups. Keywords : Pleurotus Ostreatus, Growth promotion test, Pour plate method, Bioremediation.
{"title":"Significant Rise in Growth of Pleurotus Ostreatus on Substrates Deriving from Different Agriculture & House Hold Waste Leads to Environment Cleanups","authors":"I. Sharma, D. Chauhan, D. Gupta","doi":"10.36647/ijanp/02.03.a001","DOIUrl":"https://doi.org/10.36647/ijanp/02.03.a001","url":null,"abstract":"Oyster mushroom occupy important place in quality rich food due to their delectability & nutritive enrichment for living being also used to grow widely more in agro waste & household waste showing Bioremediation effect on waste material by breakdown into a suitable media to grow Mushroom mycelium. Unique data obtained showing assembles its food by secreting degrading enzymes, its decomposing the complex organic materials on which it grows the substrate to generate simpler Compounds for Its nutrition. The product we carried or substrate use are house hold waste like raw residue Wheat flour, rice flour, gram flour and agricultural ashes of wheat (choker),rice coverings, burned and filtered teas, raw vegetables washing, utensils washing water. Are considering as wastes these waste, are not carefully disposed of in surrounding by dumping or burning type of vernacular method create lot of pollution. Oyster create a ecologic balance Link to use this waste as a substrate to grow the mushroom mycelium fast increasing Mushroom yield too by the process of bioremediation. mushroom cultivation reports that the economical viable biotechnology process for conversion of waste food residues , ashes agriculture waste & washing water at the outlet fits very well into this category, after treating dry sterilization or wet sterilization of all substrate For growth promotion test Of given substrate By pour plate Method on the select given media compositing with these three types of waste in triplicates (G1)Raw food stuff in equal ratio like Wheat flour, rice flour, gram flour(G2)Ashes of wheat (choker),rice coverings, burned and filtered teas,(G3)Vegetable Washings, utensil washing ,kitchen cleaning water, In growth promotion test showing the maximum colonies in raw food stuff then ashes than washing water shown by minimum concentration of waste or unused product. Pleurotus Ostreatus act as a scavenging agent for the waste food Stuff creating new Fruiting mushroom body to grow In it & Utilized to environment cleanups. Keywords : Pleurotus Ostreatus, Growth promotion test, Pour plate method, Bioremediation.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"228 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131418871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-01DOI: 10.36647/ijanp/02.03.a002
Rajnee Sharma, D. Chauhan, D. Gupta
In these modern era due to increase in technology, researches human being using various technique for finding product in low cost and time ,money saving .various oils are extracted derived from different parts of plants .Different methods of derivation cause more oil waste .these oil waste are formed in various industrial& domestic refineries like kohlus without treating thrown out in river and on land which cause damage to flora ,fauna in water and soil by forming oil film coating on water reservoir and on land which cause various water and soil pollution ,these oil wastes are causing destruction the animals live in water by blockage or respiration and air blockage. the various white rot fungus like reishi mushroom have the scavenging properties find out in various studies for bioremediation. Its various species are used in beverage industries like syrups, in teas coffees ,concoction are used widely in new generation due to its optimistic properties. The reishi mushroom have capacity of forming lignocellulosic complex ability which is dangerous for living plant, fauna. but this ability is used by human in beneficiary for human being and environment .This quantity is used for converting agrowaste &industrial waste into nutritive form . The agrowaste and industrial waste like mustard crude oil, menthe oil ,eucalyptus oil waste are derived during extraction , distillation ,filtration processes. The methods used is growth promotion test, Pour plating for evaluation and sample are taken from different domestics sources. the sample preparation and processes includes sample taken in triplets. In this experiment these the crude oil waste are taken for conversion to productive form the experimental substrate for these oil are used to find out the reishi ability for bioremediation. The observation or finding are that the highest amount of colony are found in the mustard crude oil then Menthe oil then eucalyptus oil. these are derived from the mustard seed ,menthe plant parts and eucalyptus plant parts .the observation shows that this fungi convert the waste into qualitative and quantitative product. Keywords : Bioremediation, crude oils, Ganderma lucidium, lignocellulolytic complexes.
{"title":"Optimum Utilization of Agricultural & Industrial Waste Oils by Ganoderma Lucidium","authors":"Rajnee Sharma, D. Chauhan, D. Gupta","doi":"10.36647/ijanp/02.03.a002","DOIUrl":"https://doi.org/10.36647/ijanp/02.03.a002","url":null,"abstract":"In these modern era due to increase in technology, researches human being using various technique for finding product in low cost and time ,money saving .various oils are extracted derived from different parts of plants .Different methods of derivation cause more oil waste .these oil waste are formed in various industrial& domestic refineries like kohlus without treating thrown out in river and on land which cause damage to flora ,fauna in water and soil by forming oil film coating on water reservoir and on land which cause various water and soil pollution ,these oil wastes are causing destruction the animals live in water by blockage or respiration and air blockage. the various white rot fungus like reishi mushroom have the scavenging properties find out in various studies for bioremediation. Its various species are used in beverage industries like syrups, in teas coffees ,concoction are used widely in new generation due to its optimistic properties. The reishi mushroom have capacity of forming lignocellulosic complex ability which is dangerous for living plant, fauna. but this ability is used by human in beneficiary for human being and environment .This quantity is used for converting agrowaste &industrial waste into nutritive form . The agrowaste and industrial waste like mustard crude oil, menthe oil ,eucalyptus oil waste are derived during extraction , distillation ,filtration processes. The methods used is growth promotion test, Pour plating for evaluation and sample are taken from different domestics sources. the sample preparation and processes includes sample taken in triplets. In this experiment these the crude oil waste are taken for conversion to productive form the experimental substrate for these oil are used to find out the reishi ability for bioremediation. The observation or finding are that the highest amount of colony are found in the mustard crude oil then Menthe oil then eucalyptus oil. these are derived from the mustard seed ,menthe plant parts and eucalyptus plant parts .the observation shows that this fungi convert the waste into qualitative and quantitative product. Keywords : Bioremediation, crude oils, Ganderma lucidium, lignocellulolytic complexes.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125179705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-01DOI: 10.36647/ijanp/02.03.a003
Anuradha Sameer Joshi, Preet D. Nagda, Soumya Bugade, Dr. S.S. Barve
Many plants that we consume on a daily basis are known for their medicinal values since ancient times. Research has now once again picked up, to restore those beliefs on a more scientific basis by rigorous investigation and checking of phytochemicals present in the plants. One such plant of interest is Fenugreek (Trigonella foenum-graecum L.). This study includes preparation of crude extracts of Fenugreek leaves and seeds by Soxhlet, phytochemical detection and preliminary screening of Fenugreek secondary metabolites, such as, Flavonoids, Alkaloids, Phenolics, Steroids, Terpenoids, Saponins, etc., followed by depiction of its anti-inflammatory and antioxidant properties and its eventual use in formulating a medicinal cream. Keywords : Anti- inflammatory, Biochemical assays, Fenugreek, Medicinal Plant, Methanolic Extraction, Phytochemical Analysis.
{"title":"Investigation of Anti-inflammatory and Immunomodulatory Effects of Methanolic Extracts of Fenugreek Leaves and Seeds to Justify its Use in Topical Creams for Preventing Inflammation and Joint-Pain","authors":"Anuradha Sameer Joshi, Preet D. Nagda, Soumya Bugade, Dr. S.S. Barve","doi":"10.36647/ijanp/02.03.a003","DOIUrl":"https://doi.org/10.36647/ijanp/02.03.a003","url":null,"abstract":"Many plants that we consume on a daily basis are known for their medicinal values since ancient times. Research has now once again picked up, to restore those beliefs on a more scientific basis by rigorous investigation and checking of phytochemicals present in the plants. One such plant of interest is Fenugreek (Trigonella foenum-graecum L.). This study includes preparation of crude extracts of Fenugreek leaves and seeds by Soxhlet, phytochemical detection and preliminary screening of Fenugreek secondary metabolites, such as, Flavonoids, Alkaloids, Phenolics, Steroids, Terpenoids, Saponins, etc., followed by depiction of its anti-inflammatory and antioxidant properties and its eventual use in formulating a medicinal cream. Keywords : Anti- inflammatory, Biochemical assays, Fenugreek, Medicinal Plant, Methanolic Extraction, Phytochemical Analysis.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125803224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-11DOI: 10.36647/ijanp/02.02.a001
Roopa K.H.
Indian economy mainly depends on the agriculture sector. At the time of independence, this sector contributed about 52% of Gross Domestic product (GDP) and employed over three-fourth of total work force in the country. In 1961, there were 31.5 million agricultural labourers in India, which accounts for around one-fourth of the agricultural work force. Some of the small and marginal landholders engaged as labourers, but these minute holdings cannot afford even bare subsistence for a family. These landholders’ major part of the income is derived from working on others farmer’s field. In this sense, these landholders are labourers. A large group of landless labourers belongs to the poorest and most depressed sections of society . Mostly the landless agricultural labour groups such as the Malas and Madigas are generally employed in the fields of the dominant ‘ryots’ as farm servants and seasonal labourers. Even though Coastal Andhra has irrigation facilities to a large extent and agricultural development is of the higher order in the region, the proportion of the agricultural labourers to the total agricultural workers has increased remarkably after the Green Revolution due to various technological advancements in the agrarian sector. Numerous agricultural labourers got displaced from the agricultural sector in rural areas due to agrarian transformation and mechanization during the green revolution period of post-independence era.
{"title":"Socio-economic Conditions of Agricultural Labourers in the Guntur District of Andhra Pradesh","authors":"Roopa K.H.","doi":"10.36647/ijanp/02.02.a001","DOIUrl":"https://doi.org/10.36647/ijanp/02.02.a001","url":null,"abstract":"Indian economy mainly depends on the agriculture sector. At the time of independence, this sector contributed about 52% of Gross Domestic product (GDP) and employed over three-fourth of total work force in the country. In 1961, there were 31.5 million agricultural labourers in India, which accounts for around one-fourth of the agricultural work force. Some of the small and marginal landholders engaged as labourers, but these minute holdings cannot afford even bare subsistence for a family. These landholders’ major part of the income is derived from working on others farmer’s field. In this sense, these landholders are labourers. A large group of landless labourers belongs to the poorest and most depressed sections of society . Mostly the landless agricultural labour groups such as the Malas and Madigas are generally employed in the fields of the dominant ‘ryots’ as farm servants and seasonal labourers. Even though Coastal Andhra has irrigation facilities to a large extent and agricultural development is of the higher order in the region, the proportion of the agricultural labourers to the total agricultural workers has increased remarkably after the Green Revolution due to various technological advancements in the agrarian sector. Numerous agricultural labourers got displaced from the agricultural sector in rural areas due to agrarian transformation and mechanization during the green revolution period of post-independence era.","PeriodicalId":274546,"journal":{"name":"International Journal of Agro Nutrifood Practices","volume":"135 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124208987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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