Debanjal Borah, Sunayana Rathi, Minakshi Dutta, Priyanka Das, A. M. Baruah, S. Baishya
Background: Millets are highly variable small-seeded annual grasses, primarily cultivated as grain crops in marginal lands. They are the sources of protein, minerals and vitamins and help in reducing the incidence of various diseases. These “Nutri Cereals” are considered as “famine reserves” and have comparable nutritional quality with that of rice, the staple food of the region. Methods: Eight millet genotypes of Assam were evaluated and compared with a standard rice variety for nutritional, antioxidant and antinutritional constituents. Standard protocols were followed for the said estimations. Result: Millets were found to have comparable proximate composition with rice. Total phenol and antioxidant activity ranged from 190.58-280.89 mg GAE/100 g and 163.07-335.73 ìg/ml, respectively. Calcium and iron content ranged from 23.62-291.87 mg/100 g and 3.83-6.52 mg/100 g on dry weight basis, respectively. Tannin, phytate P and oxalate content ranged from 53.48-136.13 mg/100 g, 193.83-663.81 mg/100 g and 4.84-13.74 mg/100 g on dry weight basis, respectively. Millets were found to be superior to the rice variety in majority of the quality traits like crude fat, crude protein, crude fibre, ash, minerals, phenol, antioxidant activity, tannin, phytate P and oxalate content and therefore may be encouraged for inclusion in the common crop sequence for cultivation.
背景：黍是变化很大的小粒种子一年生禾本科植物，主要作为粮食作物在贫瘠的土地上种植。它们是蛋白质、矿物质和维生素的来源，有助于降低各种疾病的发病率。这些 "营养谷物 "被视为 "饥荒储备"，其营养质量与该地区的主食大米相当。研究方法对阿萨姆邦的八个小米基因型进行了评估，并与标准水稻品种的营养、抗氧化和抗营养成分进行了比较。上述评估遵循标准方案。结果发现小米的近似成分与大米相当。总酚和抗氧化活性分别为 190.58-280.89 mg GAE/100 g 和 163.07-335.73 ìg/ml。按干重计算，钙和铁的含量分别为 23.62-291.87 毫克/100 克和 3.83-6.52 毫克/100 克。单宁、植酸 P 和草酸盐含量分别为 53.48-136.13 毫克/100 克、193.83-663.81 毫克/100 克和 4.84-13.74 毫克/100 克（以干重计）。研究发现，在大多数质量性状方面，如粗脂肪、粗蛋白、粗纤维、灰分、矿物质、酚、抗氧化活性、单宁、植酸 P 和草酸盐含量，黍都优于水稻品种，因此可鼓励将其纳入普通作物序列进行种植。
{"title":"Nutritional, Antioxidant and Antinutritional Quality of Millets in Comparison to Rice","authors":"Debanjal Borah, Sunayana Rathi, Minakshi Dutta, Priyanka Das, A. M. Baruah, S. Baishya","doi":"10.18805/ajdfr.dr-2032","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2032","url":null,"abstract":"Background: Millets are highly variable small-seeded annual grasses, primarily cultivated as grain crops in marginal lands. They are the sources of protein, minerals and vitamins and help in reducing the incidence of various diseases. These “Nutri Cereals” are considered as “famine reserves” and have comparable nutritional quality with that of rice, the staple food of the region. Methods: Eight millet genotypes of Assam were evaluated and compared with a standard rice variety for nutritional, antioxidant and antinutritional constituents. Standard protocols were followed for the said estimations. Result: Millets were found to have comparable proximate composition with rice. Total phenol and antioxidant activity ranged from 190.58-280.89 mg GAE/100 g and 163.07-335.73 ìg/ml, respectively. Calcium and iron content ranged from 23.62-291.87 mg/100 g and 3.83-6.52 mg/100 g on dry weight basis, respectively. Tannin, phytate P and oxalate content ranged from 53.48-136.13 mg/100 g, 193.83-663.81 mg/100 g and 4.84-13.74 mg/100 g on dry weight basis, respectively. Millets were found to be superior to the rice variety in majority of the quality traits like crude fat, crude protein, crude fibre, ash, minerals, phenol, antioxidant activity, tannin, phytate P and oxalate content and therefore may be encouraged for inclusion in the common crop sequence for cultivation.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141923383","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}
Reichan Lisa Az Zahra, Sasqia Khairunnisa Aulia Prayudi, T. W. Suprayogi, D. Wardhana, M. Effendi, A. Khairullah, S. Kurniawan
Background: Escherichia coli infection from inside the chicken’s body may be present if the previously slaughtered chicken was contaminated with pathogens or the cage’s hygiene is inadequate. One of the resistance mechanisms against antibiotics used by Gram-negative bacteria of the Enterobacteriaceae family is the production of extended-spectrum β-lactamases (ESBL). Research is required to determine which E. coli genotypes in broiler chicken samples collected from Surabaya’s traditional marketplaces produce ESBL. Methods: A total of 100 small intestine samples collected from broiler chickens were used in this study. After initial processing all the samples were separately injected into Eosin Methylene Blue Agar (EMBA) and Indole, Methyl Red, Voges Proskauer and Citrate (IMViC) tests were used to confirm the results. A test for antibiotic sensitivity based on the Kirby-Bauer method called the Double Disk Synergy Test (DDST) was used to analyze isolates that showed resistance to aztreonam and multidrug resistance (MDR). PCR testing was performed on ESBL-verified isolates to detect the TEM and CTX-M genes. Result: The results of the test for E. coli antibiotic resistance revealed that 14 isolates were proven to be multidrug-resistant (MDR) and six of them were found to be E. coli that produced ESBL. Four isolates were found to carry the TEM and CTX-M genes after genotyping analysis. Understanding the dangers of using antibiotics as feed additives and growth promoters is crucial for farmers to address the problem of ESBL-producing E. coli bacteria in chickens. Furthermore, the government needs to take action to monitor and enforce stronger controls on the use of antibiotics, which are even readily available on the market.
{"title":"Identification of the Genotypes of Extended-spectrum β-lactamase Producing Escherichia coli in the Small Intestine of Broiler Chickens at a Traditional Market in Surabaya, Indonesia","authors":"Reichan Lisa Az Zahra, Sasqia Khairunnisa Aulia Prayudi, T. W. Suprayogi, D. Wardhana, M. Effendi, A. Khairullah, S. Kurniawan","doi":"10.18805/ajdfr.drf-376","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-376","url":null,"abstract":"Background: Escherichia coli infection from inside the chicken’s body may be present if the previously slaughtered chicken was contaminated with pathogens or the cage’s hygiene is inadequate. One of the resistance mechanisms against antibiotics used by Gram-negative bacteria of the Enterobacteriaceae family is the production of extended-spectrum β-lactamases (ESBL). Research is required to determine which E. coli genotypes in broiler chicken samples collected from Surabaya’s traditional marketplaces produce ESBL. Methods: A total of 100 small intestine samples collected from broiler chickens were used in this study. After initial processing all the samples were separately injected into Eosin Methylene Blue Agar (EMBA) and Indole, Methyl Red, Voges Proskauer and Citrate (IMViC) tests were used to confirm the results. A test for antibiotic sensitivity based on the Kirby-Bauer method called the Double Disk Synergy Test (DDST) was used to analyze isolates that showed resistance to aztreonam and multidrug resistance (MDR). PCR testing was performed on ESBL-verified isolates to detect the TEM and CTX-M genes. Result: The results of the test for E. coli antibiotic resistance revealed that 14 isolates were proven to be multidrug-resistant (MDR) and six of them were found to be E. coli that produced ESBL. Four isolates were found to carry the TEM and CTX-M genes after genotyping analysis. Understanding the dangers of using antibiotics as feed additives and growth promoters is crucial for farmers to address the problem of ESBL-producing E. coli bacteria in chickens. Furthermore, the government needs to take action to monitor and enforce stronger controls on the use of antibiotics, which are even readily available on the market.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141921493","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}
Background: The purpose of this study was to evaluate the effect of Moringa (Moringa oleifera) dry leaf powder supplementation on milk yield, composition and milk quality of lactating Rathi cows, as well as the economic impact of this intervention. Fifteen cows were selected from the herd of Rathi cattle of Livestock Research Station Bikaner, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan. Methods: The animals were divided into three treatment groups based on nearness of their body weight, parity and lactation stage. Cows were fed with Moringa oleifera leaf powder supplement at the levels of 0 g (control, T0), 10 g (T1) and (T2) 20 g per 100 kg bw/cow/day for 60 days (14 days of adjustment and 46 days of sampling period). Daily milk yield was recorded and samples were taken at every 7 day interval. Result: The results of the study indicated that the milk fat, lactose, solid not fat and total solids per cent were found significantly higher (P less than 0.01), while lower somatic cell count (P less than 0.05) reported in the supplemented groups when compared with control group. No significant difference was observed in milk yield and milk protein in the moringa supplemented groups. The treatment groups supplemented with moringa also had higher economic efficiency.
{"title":"Effect of Moringa (Moringa oleifera) Dry Leaf Powder Supplementation on Production Performance and Economics of Lactating Rathi Cows","authors":"Himanshu Saini, Vijay Kumar, Abhishek Joshi, M.L. Choudhary","doi":"10.18805/ajdfr.dr-2157","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2157","url":null,"abstract":"Background: The purpose of this study was to evaluate the effect of Moringa (Moringa oleifera) dry leaf powder supplementation on milk yield, composition and milk quality of lactating Rathi cows, as well as the economic impact of this intervention. Fifteen cows were selected from the herd of Rathi cattle of Livestock Research Station Bikaner, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan. Methods: The animals were divided into three treatment groups based on nearness of their body weight, parity and lactation stage. Cows were fed with Moringa oleifera leaf powder supplement at the levels of 0 g (control, T0), 10 g (T1) and (T2) 20 g per 100 kg bw/cow/day for 60 days (14 days of adjustment and 46 days of sampling period). Daily milk yield was recorded and samples were taken at every 7 day interval. Result: The results of the study indicated that the milk fat, lactose, solid not fat and total solids per cent were found significantly higher (P less than 0.01), while lower somatic cell count (P less than 0.05) reported in the supplemented groups when compared with control group. No significant difference was observed in milk yield and milk protein in the moringa supplemented groups. The treatment groups supplemented with moringa also had higher economic efficiency.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141803292","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}
Thi Trong Hoa Vo, Thi Tho Nguyen, Thi Minh Nguyet Nguyen, Thi Mong Diep Nguyen
Background: Ramie leaf rice cake is a traditional dessert in Vietnam. To date, there are no data regarding the nature of mycotoxins that may contaminate this product in this country. This study was conducted to find out if harmful fungal strains were present in traditional ramie leaf rice cake in Binh Dinh province, Vietnam. Method: The ramie leaf rice cake samples were collected at traditional cake production facilities in Binh Dinh province, transported to the laboratoryand then kept at room temperature. After 3 to 5 days, the cake began to mold, with a slimy surface and a rancid smell. We then carried out microbial analyses. The genetic correlation between the fungal strains discovered was then determined. Results: The isolation process and preliminary identification through morphological characteristics revealed the presence of four harmful fungal strains. After PCR identification and ITS sequencing, the results showed that the four fungal strains belong to the genus Aspergillus: Aspergillus niger, Aspergillus flavus, Aspergillus tamariiand Aspergillus fumigatus. The traditional Binh Dinh ramie leaf rice cake in Vietnam is very perishable due to Aspergillus fungus if not consumed quickly. Producers and consumers should pay attention to storage methods, especially during transportation to other areas.
背景介绍苎麻叶年糕是越南的一种传统甜点。迄今为止，还没有关于越南苎麻叶年糕可能受到霉菌毒素污染的数据。本研究旨在了解越南平定省的传统苎麻叶年糕中是否存在有害真菌菌株。研究方法在平定省的传统糕点生产设施中采集苎麻叶年糕样本，将其运送到实验室，然后在室温下保存。3 至 5 天后，苎麻叶年糕开始发霉，表面黏糊糊的，有一股酸臭味。我们随后进行了微生物分析。然后确定了所发现的真菌菌株之间的遗传相关性。结果通过分离过程和形态特征的初步鉴定，我们发现了四种有害真菌菌株。经过 PCR 鉴定和 ITS 测序，结果显示这四种真菌属于曲霉属：黑曲霉、黄曲霉、担子曲霉和烟曲霉。越南传统的平定苎麻叶年糕如果不尽快食用，很容易因曲霉菌而变质。生产者和消费者应注意储存方法，特别是在运输到其他地区的过程中。
{"title":"Survival and Growth of Food Borne Harmful Fungi during Storage of Vietnamese Ramie Leaf Rice Cake","authors":"Thi Trong Hoa Vo, Thi Tho Nguyen, Thi Minh Nguyet Nguyen, Thi Mong Diep Nguyen","doi":"10.18805/ajdfr.drf-383","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-383","url":null,"abstract":"Background: Ramie leaf rice cake is a traditional dessert in Vietnam. To date, there are no data regarding the nature of mycotoxins that may contaminate this product in this country. This study was conducted to find out if harmful fungal strains were present in traditional ramie leaf rice cake in Binh Dinh province, Vietnam. Method: The ramie leaf rice cake samples were collected at traditional cake production facilities in Binh Dinh province, transported to the laboratoryand then kept at room temperature. After 3 to 5 days, the cake began to mold, with a slimy surface and a rancid smell. We then carried out microbial analyses. The genetic correlation between the fungal strains discovered was then determined. Results: The isolation process and preliminary identification through morphological characteristics revealed the presence of four harmful fungal strains. After PCR identification and ITS sequencing, the results showed that the four fungal strains belong to the genus Aspergillus: Aspergillus niger, Aspergillus flavus, Aspergillus tamariiand Aspergillus fumigatus. The traditional Binh Dinh ramie leaf rice cake in Vietnam is very perishable due to Aspergillus fungus if not consumed quickly. Producers and consumers should pay attention to storage methods, especially during transportation to other areas.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141806818","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}
Background: This study aimed at the possibility of concentrating milk in the laboratory using ultra-filtration technology instead of the traditional evaporation method that is still used in Iraq. Methods: Therefore, 5 litres of raw, cow milk were taken from a reliable source and two different concentrations of lemongrass were added as a preservative to observe the changes occurring during concentration, chemically and microbial. The best conditions were found to concentrate the milk 2.7 once and improve it over many days with the addition of lemongrass extract as a preservative. A material with a flat membrane polyethyle-solphen with a measurement of 10 kdalton (Snyder USA) was selected. Throughout the duration of the more than three-hour experiment, the measurements were taken. Two sets of data were examined: in the first set, the flow rate was varied between 0.15 and 0.25 L/min while the trans membrane pressure (TMP) was kept constant at 2 bar. The value of 0.15 L/min was determined to be the ideal flux. In the second group, the trans membrane pressure was varied between 0.5 and 1,2 bar while the flow rate was kept constant at 0.15 L/min. At TMP 2 bar, the ideal flux value was discovered at 35°C, the permeate flux was around 5-7 L/m2.hr. Result: It was found the change of the total solid and protein were excellent percentages with time of filtration. The total number of bacteria at both concentrations decreased significantly (p less than 0.05) in the biological test results.
{"title":"Possibility of Concentrating Milk Enriched with Lemongrass (Cymbopogon) as a Preservative using Ultrafiltration Technology","authors":"H. Al-hamdani, A. Alnaemi, Azhar Getan","doi":"10.18805/ajdfr.drf-390","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-390","url":null,"abstract":"Background: This study aimed at the possibility of concentrating milk in the laboratory using ultra-filtration technology instead of the traditional evaporation method that is still used in Iraq. Methods: Therefore, 5 litres of raw, cow milk were taken from a reliable source and two different concentrations of lemongrass were added as a preservative to observe the changes occurring during concentration, chemically and microbial. The best conditions were found to concentrate the milk 2.7 once and improve it over many days with the addition of lemongrass extract as a preservative. A material with a flat membrane polyethyle-solphen with a measurement of 10 kdalton (Snyder USA) was selected. Throughout the duration of the more than three-hour experiment, the measurements were taken. Two sets of data were examined: in the first set, the flow rate was varied between 0.15 and 0.25 L/min while the trans membrane pressure (TMP) was kept constant at 2 bar. The value of 0.15 L/min was determined to be the ideal flux. In the second group, the trans membrane pressure was varied between 0.5 and 1,2 bar while the flow rate was kept constant at 0.15 L/min. At TMP 2 bar, the ideal flux value was discovered at 35°C, the permeate flux was around 5-7 L/m2.hr. Result: It was found the change of the total solid and protein were excellent percentages with time of filtration. The total number of bacteria at both concentrations decreased significantly (p less than 0.05) in the biological test results.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141807144","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}
Background: Poultry production quality could be adjusted or improved through the introduction of local plant resources into the diet. The current study evaluated the effects of total corn substitution with triticale and bentonite supplementation on broiler performance, carcass meat characteristics and blood profiles. Methods: Ninety one-day old broiler Cobb 500 chicks were allocated in a completely randomized experimental design, with three dietary treatments totaling 30 birds per treatment. The treatments contained either corn as a control group (BD), triticale (TRT) as a sole grain source, or triticale + 2% bentonite (TRT2%). The diets were provided from 14 to 47 days of age. Growth performance, carcass and breast meat quality and serum components were measured. Result: The chicks fed a triticale-based diet (TRT2%) had a higher final body weight and weight gain (P less than 0.05), while the FCR increased in the birds fed a triticale-bentonite-based diet (TRT2%). The data obtained indicated that total replacement of triticale for corn and dietary supplementation with bentonite resulted in better growth performance and an increase in breast yield (P less than 0.05). Moreover, the dietary supplementation of bentonite and triticale had a significant influence (P less than 0.05) on the serum levels of triglycerides and calcium. The chicks fed a basal diet had significantly (P less than 0.05) higher triglycerides and lower calcium blood serum levels than those fed experimental diets. However, there was no significant effect on breast meat traits (P greater than 0.05).
{"title":"Dietary Inclusion of Triticale and Bentonite Enhances Productive Performance and Carcass Meat Characteristics of Broiler Chickens","authors":"Belhocine Chaima, Belabbes Mohamed, Bouderoua Kaddour, Larbaoui Abdelkarim, Chaib Eddour Ahmed Readh","doi":"10.18805/ajdfr.drf-406","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-406","url":null,"abstract":"Background: Poultry production quality could be adjusted or improved through the introduction of local plant resources into the diet. The current study evaluated the effects of total corn substitution with triticale and bentonite supplementation on broiler performance, carcass meat characteristics and blood profiles. Methods: Ninety one-day old broiler Cobb 500 chicks were allocated in a completely randomized experimental design, with three dietary treatments totaling 30 birds per treatment. The treatments contained either corn as a control group (BD), triticale (TRT) as a sole grain source, or triticale + 2% bentonite (TRT2%). The diets were provided from 14 to 47 days of age. Growth performance, carcass and breast meat quality and serum components were measured. Result: The chicks fed a triticale-based diet (TRT2%) had a higher final body weight and weight gain (P less than 0.05), while the FCR increased in the birds fed a triticale-bentonite-based diet (TRT2%). The data obtained indicated that total replacement of triticale for corn and dietary supplementation with bentonite resulted in better growth performance and an increase in breast yield (P less than 0.05). Moreover, the dietary supplementation of bentonite and triticale had a significant influence (P less than 0.05) on the serum levels of triglycerides and calcium. The chicks fed a basal diet had significantly (P less than 0.05) higher triglycerides and lower calcium blood serum levels than those fed experimental diets. However, there was no significant effect on breast meat traits (P greater than 0.05).\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141809450","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}
S.M. Rodge, A.N. Devkatte, P. D. Shere, G.S. Pawar
Background: Sorghum (Variety: Parbhani shakti) is India’s first bio-fortified sorghum with significantly higher iron and zinc content than regular sorghum. Today’s customers are expected to accomplish more than just feed their hunger and give them the nutrients they need to stay healthy. Methods: Present investigation was undertaken to develop gluten free multi millet pasta by using sorghum, pearl millet and finger millet with 1% carboxyl methyl cellulose and compared with wheat pasta for its nutritional and sensory properties. Pasta products were prepared with different formulations wheat (100% wheat flour) and sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1), 80:10:10 (SPF2), 70:15:15 (SPF3) and 60:20:20 (SPF4) and examined for pasta making potential. Result: Proximate composition of raw materials showed that wheat contains highest protein compared to sorghum, pearl millet and foxtail millet. Sensory evaluation results revealed that pasta made form sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) was highly acceptable (Overall acceptability score 8.3) next to wheat pasta (Overall acceptability score 8.5).This study showed that highly nutritious gluten free pasta could be prepared with sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) with 1% carboxyl methyl cellulose.
{"title":"Development and Effectual Evaluation of Gluten Free Multi Millet Pasta based on Nutritional, Sensory and Colour Characteristics","authors":"S.M. Rodge, A.N. Devkatte, P. D. Shere, G.S. Pawar","doi":"10.18805/ajdfr.dr-2206","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2206","url":null,"abstract":"Background: Sorghum (Variety: Parbhani shakti) is India’s first bio-fortified sorghum with significantly higher iron and zinc content than regular sorghum. Today’s customers are expected to accomplish more than just feed their hunger and give them the nutrients they need to stay healthy. Methods: Present investigation was undertaken to develop gluten free multi millet pasta by using sorghum, pearl millet and finger millet with 1% carboxyl methyl cellulose and compared with wheat pasta for its nutritional and sensory properties. Pasta products were prepared with different formulations wheat (100% wheat flour) and sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1), 80:10:10 (SPF2), 70:15:15 (SPF3) and 60:20:20 (SPF4) and examined for pasta making potential. Result: Proximate composition of raw materials showed that wheat contains highest protein compared to sorghum, pearl millet and foxtail millet. Sensory evaluation results revealed that pasta made form sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) was highly acceptable (Overall acceptability score 8.3) next to wheat pasta (Overall acceptability score 8.5).This study showed that highly nutritious gluten free pasta could be prepared with sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) with 1% carboxyl methyl cellulose.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141813292","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}
Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total carbohydrate, dietary fibre and its fractions viz. soluble and insoluble. Malting is a nutrition transition natural method having many benefits. Further, a resistant starch (RS) is called a fraction of dietary fibre which forms on heating starch rich foods. Millets were malted and moist steamed in order to improve CQ and DFQ and used in preparation of pizza base. Methods: The moist steamed millets (MSM) malt was analyzed under Scanned Electronic Microscopic (SEM) to detect RS. The developed pizza base was analyzed for proximate composition, in-vitro digestibility and Estimated Glycemic Index (EGI) etc. Result: The SEM of moist steamed malt showed the retrograded starch molecules as an effect of moist steaming and cooling process. The proximate composition of pizza base showed a significant change in all parameter on fortification. The microbial parameters were slightly affected on fortification. The total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content were too reduced on fortification. The Hydrolysis Index (HI) and Estimated Glycemic Index (EGI) were too decreased from 45.06 to 31.74 and 64.45 to 53.14 respectively on fortification. Hence, it is concluded that the MSM malt utilization in pizza base has impact on overall quality of pizza base including physico-chemical properties, microbial and EGI. The high fibre and RS millets malt could be utilized in the preparation of high fibre and low EGI pizza base.
{"title":"Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base","authors":"A.C. Dagadkhair, P. D. Shere, R.B. Kshirsagar","doi":"10.18805/ajdfr.dr-2198","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2198","url":null,"abstract":"Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total carbohydrate, dietary fibre and its fractions viz. soluble and insoluble. Malting is a nutrition transition natural method having many benefits. Further, a resistant starch (RS) is called a fraction of dietary fibre which forms on heating starch rich foods. Millets were malted and moist steamed in order to improve CQ and DFQ and used in preparation of pizza base. Methods: The moist steamed millets (MSM) malt was analyzed under Scanned Electronic Microscopic (SEM) to detect RS. The developed pizza base was analyzed for proximate composition, in-vitro digestibility and Estimated Glycemic Index (EGI) etc. Result: The SEM of moist steamed malt showed the retrograded starch molecules as an effect of moist steaming and cooling process. The proximate composition of pizza base showed a significant change in all parameter on fortification. The microbial parameters were slightly affected on fortification. The total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content were too reduced on fortification. The Hydrolysis Index (HI) and Estimated Glycemic Index (EGI) were too decreased from 45.06 to 31.74 and 64.45 to 53.14 respectively on fortification. Hence, it is concluded that the MSM malt utilization in pizza base has impact on overall quality of pizza base including physico-chemical properties, microbial and EGI. The high fibre and RS millets malt could be utilized in the preparation of high fibre and low EGI pizza base.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141813167","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}
Vaisakh Venu, P.K. Anjitha, P.R. Vipin, E.R. Ramdas, R. Senthilkumar, B. Sreenath
Background: Buffalo milk production in India plays a significant role in the global dairy market, with a rich history deeply intertwined with the country’s economy and culture. Over six decades, the dynamics of buffalo farming have been pivotal in shaping India’s dairy landscape. Methods: This paper delves into the subject by analysing a comprehensive time series dataset spanning six decades. The focus lies on understanding the economic and cultural significance of buffalo farming, particularly in relation to milk production. Four forecasting models-ARIMA, SES, Seasonal Naive and ETS-are employed to discern temporal patterns in buffalo milk production. Result: The study reveals that the ARIMA and ETS models outperform SES and Seasonal Naive models in capturing and elucidating data behaviour. Their superior performance underscores their efficacy in predicting buffalo milk production trends accurately. These findings offer valuable insights for policymakers and stakeholders aiming to optimize buffalo milk production and foster long-term growth in India’s dairy sector.
{"title":"Temporal Trends and Future Projections: A Deep Dive into India’s Buffalo Milk Production Through Time Series Modelling","authors":"Vaisakh Venu, P.K. Anjitha, P.R. Vipin, E.R. Ramdas, R. Senthilkumar, B. Sreenath","doi":"10.18805/ajdfr.dr-2199","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2199","url":null,"abstract":"Background: Buffalo milk production in India plays a significant role in the global dairy market, with a rich history deeply intertwined with the country’s economy and culture. Over six decades, the dynamics of buffalo farming have been pivotal in shaping India’s dairy landscape. Methods: This paper delves into the subject by analysing a comprehensive time series dataset spanning six decades. The focus lies on understanding the economic and cultural significance of buffalo farming, particularly in relation to milk production. Four forecasting models-ARIMA, SES, Seasonal Naive and ETS-are employed to discern temporal patterns in buffalo milk production. Result: The study reveals that the ARIMA and ETS models outperform SES and Seasonal Naive models in capturing and elucidating data behaviour. Their superior performance underscores their efficacy in predicting buffalo milk production trends accurately. These findings offer valuable insights for policymakers and stakeholders aiming to optimize buffalo milk production and foster long-term growth in India’s dairy sector.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141810150","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}
Background: The present study pertained to records on milk production and milk constituents of 100 Sahiwal cattle and 115 Karan Fries cattle, the data collected over a period of 2004 to 2016 from Animal Genetics and Breeding division from ICAR-National Dairy Research Institute, Karnal Haryana. Methods: Good quality genomic DNA was used for amplification of exon 3 of AAT gene (474bp) by polymerase chain reaction under optimized conditions and Sequenced data analysis for SNPs detection. The analysis was carried out with appropriate Statistical method using software’s in the computer centre of the institute under the Restricted Maximum Likelihood Method (REML), Estimation of breeding value, Association Estimation, Effect of genotypes on Breeding Value. Result: In Sahiwal SNP at position G6997C was highly associated for FL305DMY, FLTMY, and FL305DSNFY. The mean ± SE of GG genotype for FL305DMY, FLTMY, FL305DFY, FL305DSNFY and FL305DPYwere found to be 1748.45±6.47, 1962.30±8.47, 100.33±0.44, 154.41±0.09 and 43.99±0.10 respectively and for GC genotype 1860.17±5.86, 2050.44±7.66, 100.35±0.39, 155.28±0.08 and 43.82±0.10 respectively. GG genotype was superior for FL305DPYand Heterozygous GC genotype was superior for rest of other traits. In Karan Fries cattle SNP at position G6997C was highly associated for FL305DMY, FLTMY, FL305DSNFY and FL305DPY. The mean ± SE of GG genotype for FL305DMY, FLTMY, FL305DFY, FL305DSNFY, FL305DPY were found to be 3564.74±6.0, 4584.50±6.00, 135.05±4.76, 278.53±0.06 and 113.80±0.06 respectively and for GC genotypeswere 3459.23±7.48, 4478.76±7.48, 136.19±5.96, 277.50±0.07, 112.75±0.08 respectively. Heterozygous (GC) genotype was superior for FL305DFY and GG genotype was superior for FL305DMY, FLTDMY, FL305DSNFY and FL305DPY.
{"title":"Genetic Variants at Exon 3 in AAT Gene in Relation to Milk Production Traits in Sahiwal and Karan Fries Cattle","authors":"A. Yadav, Anupama Mukherjee","doi":"10.18805/ajdfr.dr-2202","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2202","url":null,"abstract":"Background: The present study pertained to records on milk production and milk constituents of 100 Sahiwal cattle and 115 Karan Fries cattle, the data collected over a period of 2004 to 2016 from Animal Genetics and Breeding division from ICAR-National Dairy\u0000Research Institute, Karnal Haryana. Methods: Good quality genomic DNA was used for amplification of exon 3 of AAT gene (474bp) by polymerase chain reaction under optimized conditions and Sequenced data analysis for SNPs detection. The analysis was carried out with appropriate Statistical method using software’s in the computer centre of the institute under the Restricted Maximum Likelihood Method (REML), Estimation of breeding value, Association Estimation, Effect of genotypes on Breeding Value. Result: In Sahiwal SNP at position G6997C was highly associated for FL305DMY, FLTMY, and FL305DSNFY. The mean ± SE of GG genotype for FL305DMY, FLTMY, FL305DFY, FL305DSNFY and FL305DPYwere found to be 1748.45±6.47, 1962.30±8.47, 100.33±0.44, 154.41±0.09 and 43.99±0.10 respectively and for GC genotype 1860.17±5.86, 2050.44±7.66, 100.35±0.39, 155.28±0.08 and 43.82±0.10 respectively. GG genotype was superior for FL305DPYand Heterozygous GC genotype was superior for rest of other traits. In Karan Fries cattle SNP at position G6997C was highly associated for FL305DMY, FLTMY, FL305DSNFY and FL305DPY. The mean ± SE of GG genotype for FL305DMY, FLTMY, FL305DFY, FL305DSNFY, FL305DPY were found to be 3564.74±6.0, 4584.50±6.00, 135.05±4.76, 278.53±0.06 and 113.80±0.06 respectively and for GC genotypeswere 3459.23±7.48, 4478.76±7.48, 136.19±5.96, 277.50±0.07, 112.75±0.08 respectively. Heterozygous (GC) genotype was superior for FL305DFY and GG genotype was superior for FL305DMY, FLTDMY, FL305DSNFY and FL305DPY.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141811294","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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