Background: Dry yeast is considered a food additive that is used as a probiotic. In this study, it was added to the diet of quails that were raised at different densities to enhance growth and raise production performance, especially with the high density of birds per unit area. Methods: This research was conducted in the field of poultry production, College of Agriculture and Forestry/University of Mosul, (50 days) to study the effect of adding yeast in concentrations of (0, 2, 4, 6) gram/liter of drinking water with three densities of breeding (56, 72, 88) birds/m2 for the purpose of identifying the productive performance and some characteristics that are related to egg production for quail birds. Result: Statistical analysis showed that: - Average body weight, weight gain and feed consumption increased significantly with increasing the density, while the feed conversion factor decreased with the increase of egg mass at a density of 72 birds/m2. From the other hand, the egg weight increased significantly at the density of 88 birds/m2. - Body weight and weight gain increased significantly with increasing the amount of the yeast added and the consumed feed decreased with the improvement in the feed conversion factor. Moreover, there was a significant increase in egg mass, both of the weight of egg, yolk, albumin, shell, egg length, height of yolk and albumin. - The combination 72 bird/m2 +4 gm yeast gave the best body weight, weight gain, egg mass, while the conversion factor decreased with the addition of yeast for all densities in addition to a significant increase in the weight of each of egg, yolk, albumin and the shell. The feed consumption increased significantly in the density 88 bird /m2 with different concentrations of yeast addition.
{"title":"Addition of S-servicia Dry Yeast at Different Densities and its Effect in Some Productive Traits of Quail","authors":"A. Al-hamed","doi":"10.18805/ajdfr.drf-369","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-369","url":null,"abstract":"Background: Dry yeast is considered a food additive that is used as a probiotic. In this study, it was added to the diet of quails that were raised at different densities to enhance growth and raise production performance, especially with the high density of birds per unit area. Methods: This research was conducted in the field of poultry production, College of Agriculture and Forestry/University of Mosul, (50 days) to study the effect of adding yeast in concentrations of (0, 2, 4, 6) gram/liter of drinking water with three densities of breeding (56, 72, 88) birds/m2 for the purpose of identifying the productive performance and some characteristics that are related to egg production for quail birds. Result: Statistical analysis showed that:\u0000- Average body weight, weight gain and feed consumption increased significantly with increasing the density, while the feed conversion factor decreased with the increase of egg mass at a density of 72 birds/m2. From the other hand, the egg weight increased significantly at the density of 88 birds/m2.\u0000- Body weight and weight gain increased significantly with increasing the amount of the yeast added and the consumed feed decreased with the improvement in the feed conversion factor. Moreover, there was a significant increase in egg mass, both of the weight of egg, yolk, albumin, shell, egg length, height of yolk and albumin.\u0000- The combination 72 bird/m2 +4 gm yeast gave the best body weight, weight gain, egg mass, while the conversion factor decreased with the addition of yeast for all densities in addition to a significant increase in the weight of each of egg, yolk, albumin and the shell. The feed consumption increased significantly in the density 88 bird /m2 with different concentrations of yeast addition.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141265810","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 aim of the study was to develop a Sapodilla flavoured yogurt enriched with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Millet milk was extracted by simple soaking and pressure cooking method. Methods: Four variations and control sample of the yogurt were developed with incorporation of millet milk in the proportions; 10%, 20%, 30% and 40%, where 0% served as the control. Sensory evaluation was performed using the nine-point hedonic scale. Variation 2 of the yogurt (Y2-20%) having the highest overall acceptability (7.70±0.05) was finalized for further analyses. Result: The physicochemical analysis including texture (hardness- 75.66±0.57), syneresis (4.50±0.10), pH (4.46±0.05), total titratable acidity (0.86±0.05) and total solids (23.2±0.20) were studied for the developed product. Antioxidant activity revealed 87.93% inhibition and total Phenolic content was found to be significant (P value less than 0.001) in comparison with the control. Development of flavored yogurt enriched with kodo millet milk is a novel technique. Hence, as indicated, great prospects exist in India for such value added ingredients made with traditional millets and milk byproducts along with advanced technologies for their processing.
{"title":"Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet)","authors":"S. Mariam, Vasantha Kumari","doi":"10.18805/ajdfr.dr-2129","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2129","url":null,"abstract":"Background: The aim of the study was to develop a Sapodilla flavoured yogurt enriched with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Millet milk was extracted by simple soaking and pressure cooking method. Methods: Four variations and control sample of the yogurt were developed with incorporation of millet milk in the proportions; 10%, 20%, 30% and 40%, where 0% served as the control. Sensory evaluation was performed using the nine-point hedonic scale. Variation 2 of the yogurt (Y2-20%) having the highest overall acceptability (7.70±0.05) was finalized for further analyses. Result: The physicochemical analysis including texture (hardness- 75.66±0.57), syneresis (4.50±0.10), pH (4.46±0.05), total titratable acidity (0.86±0.05) and total solids (23.2±0.20) were studied for the developed product. Antioxidant activity revealed 87.93% inhibition and total Phenolic content was found to be significant (P value less than 0.001) in comparison with the control. Development of flavored yogurt enriched with kodo millet milk is a novel technique. Hence, as indicated, great prospects exist in India for such value added ingredients made with traditional millets and milk byproducts along with advanced technologies for their processing.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141268254","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 research looks at putting pea shells, a byproduct of pea processing, into macaroni to improve nutrition and sustainability. It aims to emphasize the feasibility and benefits of utilizing pea shells in popular cuisines by investigating their nutritional profile and sensory characteristics. This study addresses waste and nutrient-deficient packaged foods by exploring the synergy of culinary innovation and sustainability. Utilizing phyto-nutrient-rich by-products from fruits and vegetables, it proposes enhancing products like macaroni, noodles, cakes, biscuits and soups for a healthier and more environmentally sustainable future. Methods: Studied how adding pea shell powder (10-30%) affected the chemical, sensory and cooking quality of four macaroni types, comparing them to a control group without pea shell powder. Result: Macaroni with pea shell powder excelled in color, appearance and taste. Type I (10%) showed superior sensory attributes, while Type III (30%) lagged, impacting overall acceptability. Furthermore, cooking performance analysis indicated that the inclusion of pea shell powder influenced cooking time (16.45-11.48 minutes), water absorption capacity (106-160 g/100 g) and cooking loss (14.3-4.89 g/100 g). The pea shell powder incorporation enhances the nutritional profile of macaroni, including significantly increased protein (8.57-12.64%), dietary fibers, minerals and decreased fat, carbohydrate and energy (370.4-206.66 kcal/100 g) content. Calcium, magnesium, iron and potassium contents were significantly higher in value-added macaroni than in the control. The quality analysis clearly showed that value addition improves the nutrition and taste of macaroni, which indicates potential premium macaroni products for the food industry and healthy alternatives for consumers.
{"title":"Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni","authors":"Amita Beniwal, Savita, V. Sangwan, D. Punia","doi":"10.18805/ajdfr.dr-2156","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2156","url":null,"abstract":"Background: This research looks at putting pea shells, a byproduct of pea processing, into macaroni to improve nutrition and sustainability. It aims to emphasize the feasibility and benefits of utilizing pea shells in popular cuisines by investigating their nutritional profile and sensory characteristics. This study addresses waste and nutrient-deficient packaged foods by exploring the synergy of culinary innovation and sustainability. Utilizing phyto-nutrient-rich by-products from fruits and vegetables, it proposes enhancing products like macaroni, noodles, cakes, biscuits and soups for a healthier and more environmentally sustainable future. Methods: Studied how adding pea shell powder (10-30%) affected the chemical, sensory and cooking quality of four macaroni types, comparing them to a control group without pea shell powder. Result: Macaroni with pea shell powder excelled in color, appearance and taste. Type I (10%) showed superior sensory attributes, while Type III (30%) lagged, impacting overall acceptability. Furthermore, cooking performance analysis indicated that the inclusion of pea shell powder influenced cooking time (16.45-11.48 minutes), water absorption capacity (106-160 g/100 g) and cooking loss (14.3-4.89 g/100 g). The pea shell powder incorporation enhances the nutritional profile of macaroni, including significantly increased protein (8.57-12.64%), dietary fibers, minerals and decreased fat, carbohydrate and energy (370.4-206.66 kcal/100 g) content. Calcium, magnesium, iron and potassium contents were significantly higher in value-added macaroni than in the control. The quality analysis clearly showed that value addition improves the nutrition and taste of macaroni, which indicates potential premium macaroni products for the food industry and healthy alternatives for consumers.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141105014","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}
N.D. Arkan, T. Setyawardani, J. Sumarmono, R. Naufalin, S.S. Santosa, A.H.D. Rahardjo
Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g.
{"title":"Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese","authors":"N.D. Arkan, T. Setyawardani, J. Sumarmono, R. Naufalin, S.S. Santosa, A.H.D. Rahardjo","doi":"10.18805/ajdfr.drf-374","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-374","url":null,"abstract":"Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141108838","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}
Puryantoro, Mohammad Rizal Hidayat, J. M. M. Aji, Sasmita Sari
Background: The government and numerous institutions have pushed the formation of farmer groups as one of the agricultural development initiatives to increase the well-being of coffee producers. However, many coffee farmers are still hesitant to join owing to a variety of concerns. This lack of interest is frequently associated with financing challenges for agricultural capital via lending access. The goal of this study is to investigate the factors that influence farmers’ decisions to join farmer groups, particularly in terms of finance access. Methods: This study was carried out in East Java’s coffee production area, notably in the Sumber Wringin District of Bondowoso Regency. During the 2023 agricultural season, the sample consisted of 173 coffee producers from the examined area. To create a homogeneous sample of coffee farmers, a multistage sampling procedure was used and the data were analyzed using binary logistic regression (logit biner). Result: Farmers who join farmer groups are influenced by criteria such as their age, length of education, quantity of produce, land size and labor. According to field research, credit access has no effect on small coffee farmers who join farmer groups. Farmers who do not belong to farmer groups can nevertheless obtain agricultural finance. Similarly, gender and the number of dependents in the family had little bearing on farmers’ decisions to join farmer groups.
背景：政府和许多机构都在推动成立农民团体，将其作为提高咖啡生产者福利的农业发展举措之一。然而，许多咖啡种植者出于种种顾虑，仍对加入团体犹豫不决。这种兴趣的缺乏往往与通过借贷途径获得农业资本的融资挑战有关。本研究旨在调查影响农民决定加入农民团体的因素，尤其是在融资渠道方面。研究方法：本研究在东爪哇的咖啡生产区进行，特别是邦多沃索县的 Sumber Wringin 区。在 2023 年的农业季节，样本包括来自考察地区的 173 名咖啡生产者。为了对咖啡种植者进行同质化抽样，采用了多阶段抽样程序，并使用二元逻辑回归（logit biner）对数据进行分析。结果加入农民团体的农民受年龄、受教育程度、产品数量、土地面积和劳动力等标准的影响。根据实地调查，信贷渠道对加入农民小组的小咖啡农没有影响。不过，不属于农民团体的农民也可以获得农业融资。同样，性别和家庭受抚养人的数量对农民决定是否加入农民团体也没有什么影响。
{"title":"Does Credit Access Affect Decision-making within Farmer Groups? Evidence from Smallholder Coffee Farmers: Case Study in Bondowoso, Indonesia","authors":"Puryantoro, Mohammad Rizal Hidayat, J. M. M. Aji, Sasmita Sari","doi":"10.18805/ajdfr.drf-380","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-380","url":null,"abstract":"Background: The government and numerous institutions have pushed the formation of farmer groups as one of the agricultural development initiatives to increase the well-being of coffee producers. However, many coffee farmers are still hesitant to join owing to a variety of concerns. This lack of interest is frequently associated with financing challenges for agricultural capital via lending access. The goal of this study is to investigate the factors that influence farmers’ decisions to join farmer groups, particularly in terms of finance access. Methods: This study was carried out in East Java’s coffee production area, notably in the Sumber Wringin District of Bondowoso Regency. During the 2023 agricultural season, the sample consisted of 173 coffee producers from the examined area. To create a homogeneous sample of coffee farmers, a multistage sampling procedure was used and the data were analyzed using binary logistic regression (logit biner). Result: Farmers who join farmer groups are influenced by criteria such as their age, length of education, quantity of produce, land size and labor. According to field research, credit access has no effect on small coffee farmers who join farmer groups. Farmers who do not belong to farmer groups can nevertheless obtain agricultural finance. Similarly, gender and the number of dependents in the family had little bearing on farmers’ decisions to join farmer groups.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141112290","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 main aim of this study was to determine the functional and physical characteristics of composite flour prepare with flour of rice, finger millet and xanthan gum which can be with rice flour, finger millet and xanthan gum flour which can be used in the manufacture of pasta and bread in India due to its easy availability. Methods: Xanthan gum at 0, 0.5, 1.0, 1.5 and 2.0% level were mixed in uniform amounts of flour prepared with finger millet and rice flour. The functional and physico-chemical parameters like ash, moisture, protein, fat and other properties like swelling power, water retantion capacity, foaming capacity, bulk density and oil absorption capacity were determined. Result: Moisture, ash, fat and protein were 9.8-10.6%, 1.1-3.8%, 1.9-1.8% and 7.4-7.1%, each. The composite flour moisture content was under 12%, making safe storage for a long time. The water retention capacity, swelling power, bulk density, oil absorption capacity and foaming capacity as determined were 7.02 to 7.35 g/g, 106 to 364%, 0.869 to 0.994 gm/ml, 4.0 to 2.9% and 85 to 127%.
{"title":"Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough","authors":"Kunal Singh, Genitha Immanuel","doi":"10.18805/ajdfr.dr-2161","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2161","url":null,"abstract":"Background: The main aim of this study was to determine the functional and physical characteristics of composite flour prepare with flour of rice, finger millet and xanthan gum which can be with rice flour, finger millet and xanthan gum flour which can be used in the manufacture of pasta and bread in India due to its easy availability. Methods: Xanthan gum at 0, 0.5, 1.0, 1.5 and 2.0% level were mixed in uniform amounts of flour prepared with finger millet and rice flour. The functional and physico-chemical parameters like ash, moisture, protein, fat and other properties like swelling power, water retantion capacity, foaming capacity, bulk density and oil absorption capacity were determined. Result: Moisture, ash, fat and protein were 9.8-10.6%, 1.1-3.8%, 1.9-1.8% and 7.4-7.1%, each. The composite flour moisture content was under 12%, making safe storage for a long time. The water retention capacity, swelling power, bulk density, oil absorption capacity and foaming capacity as determined were 7.02 to 7.35 g/g, 106 to 364%, 0.869 to 0.994 gm/ml, 4.0 to 2.9% and 85 to 127%.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140986087","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: Malnutrition is a global health crisis and Uttarakhand state is no exception. Besides the implementation of various government schemes for eradication of undernutrition is at very slow pace calls for analyzing the present situation and future prospects of food crops. In this regard, Uttarakhand a hilly state with many agricultural constraints needs special attention. Pulses known for rich protein and micronutrient content can serve as an excellent source for mitigating protein deficiency and attaining food and nutrition security. Various pulses in different cropping pattern are being grown in the state. The current study aims at exploring the dynamics, diversification and decomposition of pulses in Uttarakhand and their role in providing food and nutritional security. Methods: Secondary data related to area under pulses, production and yield were taken from official website of Agriculture department, Government of Uttarakhand. The data gaps were filled through linear interpolation. Production of total pulses was linearly extrapolated to estimate pulses production for 2035-36. Growth and instability, diversification and decomposition of pulses were analyzed. The Food and Nutritional security statistics were taken from directorate of Economics and Statistics, Government of Uttarakhand and explored in relation to pulses. Result: It was found that the state is faring well in production of pulses as an increase in absolute area, production, yield and proportion of pulses in gross sown area was observed. High pulse diversification was seen. However, a decline in all major pulse-based cropping systems was seen. Moreover, in the state, where 31% of the population lacks adequate protein intake, there is a pressing need to enhance the availability, accessibility and absorption of protein-rich pulses, particularly for vegetarians. Additionally, it is essential to reevaluate the state’s food and nutrition security status in alignment with the updated guidelines from ICMR-NIN in 2020.
{"title":"Pulses in Uttarakhand: Has Their Potential Been Tapped Enough to Attain Food and Nutritional Security?","authors":"Shefali Srivastava, Anju Bisht, Rupanjali Baurai, Sarita Srivastava","doi":"10.18805/ajdfr.dr-2147","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2147","url":null,"abstract":"Background: Malnutrition is a global health crisis and Uttarakhand state is no exception. Besides the implementation of various government schemes for eradication of undernutrition is at very slow pace calls for analyzing the present situation and future prospects of food crops. In this regard, Uttarakhand a hilly state with many agricultural constraints needs special attention. Pulses known for rich protein and micronutrient content can serve as an excellent source for mitigating protein deficiency and attaining food and nutrition security. Various pulses in different cropping pattern are being grown in the state. The current study aims at exploring the dynamics, diversification and decomposition of pulses in Uttarakhand and their role in providing food and nutritional security. Methods: Secondary data related to area under pulses, production and yield were taken from official website of Agriculture department, Government of Uttarakhand. The data gaps were filled through linear interpolation. Production of total pulses was linearly extrapolated to estimate pulses production for 2035-36. Growth and instability, diversification and decomposition of pulses were analyzed. The Food and Nutritional security statistics were taken from directorate of Economics and Statistics, Government of Uttarakhand and explored in relation to pulses. Result: It was found that the state is faring well in production of pulses as an increase in absolute area, production, yield and proportion of pulses in gross sown area was observed. High pulse diversification was seen. However, a decline in all major pulse-based cropping systems was seen. Moreover, in the state, where 31% of the population lacks adequate protein intake, there is a pressing need to enhance the availability, accessibility and absorption of protein-rich pulses, particularly for vegetarians. Additionally, it is essential to reevaluate the state’s food and nutrition security status in alignment with the updated guidelines from ICMR-NIN in 2020.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140995487","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}
Starches are complex polysaccharides which are notorious to create glucose load in diet. But the advancements in the fields of food chemistry have come up with a fact that there are some starches which can release glucose in controlled manner. They are known as resistant starches. They are basically four types depending upon sources of origin: Type I physical inaccessible starch (RS1), Type II that inhibit the action of enzymes (RS2), Type III retrograded starch (RS3) and Type IV chemically modified starch (RS4). Resistant Starches now a days are used in many sectors of food industry. It has unique physical and chemical properties such as high viscosity, formation of gel and water-binding capacity that make it valuable new food product development. This has enhanced its usage in food industries. The bland flavour and transparency in colour of RS with low water holding property is making them a good encapsulating medium in microencapsulation of probiotics. They are known to have low glycemic index and good impact on bowel health by acting as prebiotic to the gut microflora. Their demand in the food industry is arisen to the extent that normal starches are retrograded to convert them to RS. Impact of dry and wet heat methods of cooking on content of resistant starches in several food products have been established by many studies.
{"title":"Role of Resistant Starch in Food and Healthcare Industry: A Review","authors":"Sakshi Mishra, Madhvi Awasthi","doi":"10.18805/ajdfr.dr-2137","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2137","url":null,"abstract":"Starches are complex polysaccharides which are notorious to create glucose load in diet. But the advancements in the fields of food chemistry have come up with a fact that there are some starches which can release glucose in controlled manner. They are known as resistant starches. They are basically four types depending upon sources of origin: Type I physical inaccessible starch (RS1), Type II that inhibit the action of enzymes (RS2), Type III retrograded starch (RS3) and Type IV chemically modified starch (RS4). Resistant Starches now a days are used in many sectors of food industry. It has unique physical and chemical properties such as high viscosity, formation of gel and water-binding capacity that make it valuable new food product development. This has enhanced its usage in food industries. The bland flavour and transparency in colour of RS with low water holding property is making them a good encapsulating medium in microencapsulation of probiotics. They are known to have low glycemic index and good impact on bowel health by acting as prebiotic to the gut microflora. Their demand in the food industry is arisen to the extent that normal starches are retrograded to convert them to RS. Impact of dry and wet heat methods of cooking on content of resistant starches in several food products have been established by many studies.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140997158","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: Bakery products like cakes are rich in starch, fat, and energy but deficient in fiber, vitamins, and minerals. The cake is becoming a well-known delicacy during festival periods between all age groups mostly in urban areas. Providing a healthy and nutritious cake remains a main problem on account of extreme sugar or fat content that predisposes the buyers to obesity. Mixing the flours with plant components helps solve problems of low nutritive value of cereals. Pea shells are an excellent source of nutrients and have excellent functional properties, the substitution of flour with pea shells powder is the best way for consuming the nutrients which are likely to contribute substantially to the fight against targeted hunger and to bridge the gap of malnutrition. Keeping the view of the potential of pea shells powder in formulated products the healthy and nutritious cakes were investigated. Methods: Three cakes were developed with different formulations that include refined flour and pea shells powder in the ratio of 100:0, 90:10, and 80:20 with other basic ingredients of baking. The developed cakes were analyzed for organoleptic and nutritional properties such as proximate, dietary fiber, and minerals. Result: The sensory mean score was increased by the supplementation of pea shells powder. The result showed that 10% level was the optimum level of incorporation. A significant increase (0 greater than 0.05) in the nutrient contents such as protein (10.97 to 12.38%), crude fiber 90.31 to 1.85%), ash, calcium (53.33 to 193.33 mg/100 gm), potassium (162.48 to 335.42 mg/100 gm), magnesium (56.75 to 253.33 mg/100 gm), iron (3.94 to 5.49 mg/100 gm), and potassium (162.48 to 335.42 mg/100 gm) of incorporated cakes and decreased the fat (25.55 to 21.72%), energy (451.83 to 413.76 kcal/100 gm) content compared to control cake. The calcium and magnesium content increased two or four times more than control cakes. From the present study, it can be concluded that cakes containing 20% pea shells powder were nutritionally rich.
{"title":"Development of Nutrient-rich Cake with Supplementation of Pea Shells Powder and Nutritional Evaluation","authors":"Amita Beniwal, Savita, V. Sangwan, D. Punia","doi":"10.18805/ajdfr.dr-2149","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2149","url":null,"abstract":"Background: Bakery products like cakes are rich in starch, fat, and energy but deficient in fiber, vitamins, and minerals. The cake is becoming a well-known delicacy during festival periods between all age groups mostly in urban areas. Providing a healthy and nutritious cake remains a main problem on account of extreme sugar or fat content that predisposes the buyers to obesity. Mixing the flours with plant components helps solve problems of low nutritive value of cereals. Pea shells are an excellent source of nutrients and have excellent functional properties, the substitution of flour with pea shells powder is the best way for consuming the nutrients which are likely to contribute substantially to the fight against targeted hunger and to bridge the gap of malnutrition. Keeping the view of the potential of pea shells powder in formulated products the healthy and nutritious cakes were investigated. Methods: Three cakes were developed with different formulations that include refined flour and pea shells powder in the ratio of 100:0, 90:10, and 80:20 with other basic ingredients of baking. The developed cakes were analyzed for organoleptic and nutritional properties such as proximate, dietary fiber, and minerals. Result: The sensory mean score was increased by the supplementation of pea shells powder. The result showed that 10% level was the optimum level of incorporation. A significant increase (0 greater than 0.05) in the nutrient contents such as protein (10.97 to 12.38%), crude fiber 90.31 to 1.85%), ash, calcium (53.33 to 193.33 mg/100 gm), potassium (162.48 to 335.42 mg/100 gm), magnesium (56.75 to 253.33 mg/100 gm), iron (3.94 to 5.49 mg/100 gm), and potassium (162.48 to 335.42 mg/100 gm) of incorporated cakes and decreased the fat (25.55 to 21.72%), energy (451.83 to 413.76 kcal/100 gm) content compared to control cake. The calcium and magnesium content increased two or four times more than control cakes. From the present study, it can be concluded that cakes containing 20% pea shells powder were nutritionally rich.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140997496","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}
Ligi Milesh, Ramesh Kumar Kushwaha, Twinkle Mathew, Saket Kumar
The burden of human population is influences availability and quality of food, therefore edible insect may be an alternative source for food. Almost all insects are rich in their nutritional content and have the potential to be served as food for animals and humans. It is provide important necessary nutrition required for the people, while its nutritional content may vary from species to species and genus to genus. Many numbers of insect are recognized as edible that belong to genus Ocalea, order Coleoptera. Apart from direct consumption, edible insects have a huge impact in the food processing industry. These insects are extremely rich in their nutritional value and can help to resolve the world’s hunger crisis and other global deficits. At present day, most of the edible insects are collected from the wild area, even though in-house and these insects provide sustainable product. Till date, there is total of 1,900 edible insects are reported from worldwide. This review is summarizing on the different types of edible insects availability, nutritional composition and production strategies.
{"title":"Future of Food Exploring Edible Insects- An Alternative Approach: A Review","authors":"Ligi Milesh, Ramesh Kumar Kushwaha, Twinkle Mathew, Saket Kumar","doi":"10.18805/ajdfr.dr-2134","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2134","url":null,"abstract":"The burden of human population is influences availability and quality of food, therefore edible insect may be an alternative source for food. Almost all insects are rich in their nutritional content and have the potential to be served as food for animals and humans. It is provide important necessary nutrition required for the people, while its nutritional content may vary from species to species and genus to genus. Many numbers of insect are recognized as edible that belong to genus Ocalea, order Coleoptera. Apart from direct consumption, edible insects have a huge impact in the food processing industry. These insects are extremely rich in their nutritional value and can help to resolve the world’s hunger crisis and other global deficits. At present day, most of the edible insects are collected from the wild area, even though in-house and these insects provide sustainable product. Till date, there is total of 1,900 edible insects are reported from worldwide. This review is summarizing on the different types of edible insects availability, nutritional composition and production strategies.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141002860","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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