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P- ISSN: 0976-1675
E- ISSN: 2249-4538

© CARAS (Centre for Advanced Research in Agricultural Sciences)
NAAS Score: 4.56

Volume- 15 - March 2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 01–08
Vijaya Vahini R1, Ajmul Reema N2, Jayashree R3 and Pon Kirthika K4
1-4 P. G. Department of Home Science – Food Science, Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chromepet, Chennai - 600 044 Chennai, Tamil Nadu, India
Abstract
Gummies, renowned for their chewy texture and vibrant colors, have long been a beloved treat enjoyed by both children and adults. Historically categorized as sources of empty calories, these confections have undergone a transformation in response to evolving consumer preferences towards healthier options. Traditionally crafted from gelatin and flavored with fruit extracts, gummies are now being reimagined with a focus on plant-based ingredients, natural flavors, and functional additives. This shift reflects a growing awareness of the importance of nutrition, particularly in children's diets. New formulations, such as fruit-based alternatives, offer sensory-friendly options with enhanced nutritional profiles, catering to health-conscious consumers. Current investigation aims to explore the transition of gummy candies (GCs) from conventional sugary treats to functional food by addition of nutraceuticals. The study encompasses one such innovation which involves the incorporation of curcumin extracted from turmeric into jamun fruit-based gummy formulations. Curcumin, the primary bioactive compound in turmeric is extracted employing Soxhlet extraction. The extraction yield was found to be 82.39%, presents a myriad of health benefits, ranging from anti-inflammatory to antioxidant effect. With its antioxidant, antimicrobial, and antidiabetic properties, Jamun fruit contributes to the development of functional gummy candies aimed at supporting health and wellness. Furthermore, the inclusion of palm sugar, a minimally processed sweetener rich in nutrients and antioxidants, adds depth to the nutritional profile of the newly formulated curcumin-incorporated gummies. The findings of this study shows that the formulated curcumin incorporated jamun based gummies has favorable physicochemical properties and nutritional parameters, including TCL confirmation of curcumin (0.56±0.08), energy content (298.42±1 kcal), protein (3.86±0.01 g), fat (1.62±0.01 g), calcium (15.9±0.1%), carbohydrates (67.16±0.20g), moisture (56.02±0.02%), ash (4.42±0.02%) and notably high levels of total flavonoid content (5921.13±0.21 mg/ml). In conclusion, the formulation of the curcumin incorporated jamun based gummies from traditional confections to functional nutraceuticals reflects a broader trend towards healthier indulgences. By leveraging innovative ingredients and formulations, gummies are poised to not only delight the taste buds but also contribute to overall health and well-being.

Vijaya Vahini R1, Ajmul Reema N2, Jayashree R3 and Pon Kirthika K4 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 09–15
R. Subaratinam1 and Vigneashwari R. A*2
1-2 Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chennai - 600 044, Tamil Nadu, India
Abstract
The convention of fermented rice into fermented rice powder is a natural option with the technology involved. Fermentation is an ancient process that enhances probiotics and maintains gut health. This experimental methodology includes cooking, fermentation, freeze-drying, and analysis of the powder. The fermented rice powder had an acceptability of 8.21 ± 0.32 on a nine-point hedonic scale score. The analyses covered the physical parameters of hand-pound rice, such as length (5.0 mm), width (3.16 mm), thousand-kernel weight (11.22 mg), bulk density, and cooked rice properties like water take-up ratio, and optimum cooking time. Proximate analysis of hand-pound fermented rice powder showed 12.3 ± 0.22% moisture,6.38 ± 0.21% protein, 0.9 ± 0.03% fat, 1.2 ± 0.15% ash, 0.7 ± 0.03% crude fiber, 73.72% carbohydrates, and 328.5 g of energy per 100 grams. The microbial analysis showed no yeast and mold growth. The probiotic count was 238 × 104 CFU/gm, thus interpreting the essential attributes in invitro assays was qualified. The fermented rice powder has bile salt tolerance, 30% stainless steel adherence, tolerated pH 3 acidic conditions, and no evidence of food-borne pathogens. The inclusion of freeze-drying made the fermented rice powder more feasible with a longer shelf life. Fermented rice powder is an organic form of probiotics with traditionally fermented rice characteristics in a unique convenient form.

R. Subaratinam1 and Vigneashwari R. A*2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 16–19
E. Krithika*1 and P. A. Raajeswari2
1 Department of Food Science and Technology, Arul Anandar College, Karumathur - 625514, Madurai, Tamil Nadu, India 2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
Abstract
Artificial Intelligence (AI) is a common term that implies the use of a computer to advanced intelligent behavior with minimal human intervention. AI is generally accepted as having started with the invention of robots. The term derives from the Czech word robota, meaning biosynthetic machines used as forced labor. This makes the job of consumers easy, efficient and time friendly. Through the study, an attempt made to efficiently use artificial intelligence in ensuring food security by the consumers on their own. This technology is used in the product vegan egg powder through label and website specifically designed for it. This enables the consumer to get regular message alert about the expiry date of the product and object recognition helps to detect the storage life through simple scanners. The software makes it consumer friendly and also data once entered cannot be further changed or altered. It also furnishes with the data that used from initial stage to final stage of product development. This method will enable the awareness of consumers and also upgrade the food security that everyone can access and get benefited through virtual mode.

E. Krithika*1 and P. A. Raajeswari2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 20–21
Suganya K*1 and Nagalakshmi G2
1 Department of Home Science- Clinical Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated with the University of Madras, Chrompet, Chennai - 44, Tamil Nadu, India 2 PG Department of Home Science- Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated with the University of Madras, Chrompet, Chennai- 44, Tamil Nadu, India
Abstract
Growing interest in conventional dairy products of all the traditional Indian sweets, Gulab Jamun is a popular one made with khoa. The major components of Gulab Jamun (GJ) are Refined Wheat Flour (RWF) and khoa. The present study was designed to develop a value-added GJ by replacing refined wheat flour with Malted Sorghum flour (MSF) at different levels and to assess the organoleptic quality of the developed GJ through sensory analysis. Four treatment groups with incorporating Malted Sorghum flour at levels of 10%, 20%, 30%, and 40% with RWF naming T1, T2, T3 and T4 respectively were prepared and compared with the control GJ [40% RWF and 60% Khoa]. The T4 variety [40% MSF and 60% khoa] was found to be highly acceptable by the 20 semi- trained panel members followed by T1, T3 and T2.

Suganya K*1 and Nagalakshmi G2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 22–25
F. Michael Raj*1, A. Jackob Anbarasu1, A. Anitha1 and Soven Dhawa2
1 Post Graduate Department of Chemistry, Arul Anandar College, Karumathur, Madurai - 625 514, Tamil Nadu, India 2 Department of Chemistry, Dr. MGR Educational and Research Institute, Chennai - 600 095, Tamil Nadu, India
Abstract
Transition metal sulfides nanocomposites have indeed garnered significant interest in the field of energy storage devices due to their unique features. These materials offer several advantages that make them promising candidates for applications such as batteries, solar cells, super capacitors etc. Twisted leaves like CuMnS@rGO nanocomposites were synthesized by co-precipitation method using sodium sulfide, Copper acetate and Manganese acetate as the precursors. X-ray diffraction studies (XRD) revealed that the synthesized CuMnS@rGO nanostructures were hexagonal structure with particle size 2.5 nm which is calculated from the XRD pattern using Debye Scherer’s method. The bandgap value was computed from the UV-Vis spectrum by Tauc’s plot as 2.2 eV. The electrochemical properties were examined by dielectric studies and J-V Characteristic studies. This indicates that the CuMnS@rGO electrode possesses high electrocatalytic activity for the reduction of triiodide to iodide at the counter electrode which is due to twisted-leaves-like structure and high specific surface area. As charge transfer resistance (RCT) reduces, photo catalytic activity rises, increasing the solar cells overall efficiency (DSSCs).

F. Michael Raj*1, A. Jackob Anbarasu1, A. Anitha1 and Soven Dhawa2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 26–29
Abirami S. P*1 and Duraksha Begum H2
1-2 Food Science, Nutrition and Dietetics, Department of Home Science, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chennai, Tamil Nadu, India
Abstract
Energy bars are a well-accepted, convenient food that would be an ideal food format for delivering all required nutrients in appropriate proportions for consumers. The aim of the present study was to develop an energy bar by adding roasted safflower seeds, dates, oats, soy flour, and skimmed milk powder. The energy bar was formulated in three variations (i.e., T1, T2, and T3), in which T3 was selected by sensory analysis. The value-added snack bar was evaluated in comparison to control (without the addition of safflower seeds) and the best accepted variation treatment (T3- with addition of safflower seeds) to analyze the nutritional composition and investigate the shelf-life of the formulated bar. The energy bars were rated on a 9-point hedonic scale for sensory evaluation, and the attributes of control (C) and T3 resulted in color (C-8.5 ± 0.01, T3-8.9 ± 0.2), taste (C-7.9 ± 0.21, T3-8.65 ± 0.34), flavor (C-7.95±0.02, T3-8.6±0.28), texture (C-7.9 ± 0.51, T3-8.85 ± 0.73), appearance (C-6.85 ± 0.07, T3-8.75 ± 0.20), and overall acceptability (C-7.3 ± 0.04, T3-8.6 ± 0.07), thus proving that the formulated product (T3) is more acceptable than control group. The Nutri bar developed for further analysis of nutritional attributes such as energy, protein, fat, carbohydrate, dietary fiber, iron, and calcium results in a well-balanced microbial analysis of newly formulated product is safe to consume.

Abirami S. P*1 and Duraksha Begum H2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 30–34
Renu Agarwal1 and Kaviya J*2
1-2 Department of Home Science- Food Science, Nutrition and Dietetics Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chennai, Tamil Nadu, India
Abstract
Research on this topic to be focusing on the use of natural dyes for dyeing textile yarns, because of the present environmental and economic sensitivity. This research aims to develop natural dye from Red Banana leaf (Chlorophyll) and Red Dacca banana peel (Anthocyanin) by solvent extraction method, then optimizing the dye extractions (e.g.; pH, Temperature and time) and assess dyeing process on Cotton yarns by Exhaust method in the different concentrations such as 60°C - 110°C in 60 min and characterize its quality stability such as Washing Fastness test and Light fastness test for 0th to 5th day. The results showed that chlorophyll dye was stable at pH 9, Temperature at 40°C - 50°C in 15min and Anthocyanin dye was stable at pH 6, Temperature at 60°C in 60min. Dyeing of cotton yarns was stable in the concentration of 80 °C for 50 min (Chlorophyll) and 70 °C for 40 min (Anthocyanin). Washing fastness test for dyed chlorophyll cotton yarns showed very good grade and Anthocyanin showed Excellent grade. Light fastness test showed Excellent grade for both the Chlorophyll and Anthocyanin dyed Yarns.

Renu Agarwal1 and Kaviya J*2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 35–40
Renu Agarwal1, Bavani S. P.2 and Sri Varshni J*3
1-3 Department of Home Science - Food Science, Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to the University of Madras, Chennai, Tamil Nadu, India
Abstract
The consumption of snacks has seen an increase in today’s world. Among them, healthy varieties of snack products seem to be increasingly consumed. Thus, incorporating various nutritionally significant products are developed. Moringa oleifera (Drumstick) leaves are found to improve the nutritional content when incorporated in crackers. Hence, research was done on developing crackers incorporated with Moringa leaf powder and a study was done to analyze the physicochemical, nutritional, and organoleptic properties of these wheat-based Crackers. Moringa leaf powder was incorporated along with wheat flour in different proportions, to formulate the crackers. The incorporation of 25g of the leaf powder seemed to have good consumability. The overall acceptability of the treatment 2 formulation had a value of 8.7±0.5. The energy, carbohydrate, protein, fat, dietary fibre, ash, moisture, vitamin C, iron and calcium contents of the selected treatment group per 100g was analyzed and found to have 266.2 kcals, 7.44g, 44.9g, 6.36g, 4.33g, 2.19%, 7.68%, 0.08mg, 99.2mg, and 238.3mg respectively. Hence it is a wholesome ready-to-eat food product rich in protein, fiber, iron, and calcium, and low in calories and fat.

Renu Agarwal1, Bavani S. P.2 and Sri Varshni J*3 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 41–47
Subaitha Hilma K. N¹ and G. Nandhini²
1-2 Department of Clinical Nutrition, Ganga institute of Health Sciences (The Tamil Nadu Dr. MGR Medical University), Coimbatore - 641 022, Tamil Nadu, India
Abstract
Food security is necessary to live a healthy life. Secure access to food contributes to numerous factors, including job creation, economic growth and poverty reduction. About 795 million people, or every ninth person, is undernourished, with the majority living in developing countries and rural areas. The agriculture industry today is becoming smarter, digitalized, and more innovation and technological driven and integrated. New, existing, and emerging technologies can address the four dimensions of food security are genetic modification, methods for improving soil fertility, bioavailability and irrigation technologies can increase food availability. This paper assesses the role of technology in ameliorating the risk of food security. Post-harvest and agro-processing technologies can address food accessibility, biofortification can make food more nutritious, and climate-smart solutions anchored in science, technology and innovation (STI). Furthermore, the paper discusses the socioeconomic and environmental implications of these technologies, including their impact on smallholder farmers, biodiversity, and sustainability. However, harnessing the potential of such technologies for food security requires investments in research and development, human capital, infrastructure and knowledge flows. Creating an environment for agricultural innovation also benefits from an enabling environment, gender-sensitive approaches to technology development and dissemination, regional and international collaboration, and technology foresight and assessment for agricultural innovations.

Subaitha Hilma K. N¹ and G. Nandhini² Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 48–51
Revathi P*1
1 Department of Food Science and Technology, Arul Anandar College, Karumathur, Madurai - 625 514, Tamil Nadu, India
Abstract
The inter-relationships between poverty and nutrition are well known; poverty restricts access to food required to meet daily requirements or ensure dietary diversity and thus leads to malnutrition, while malnutrition can adversely affect educational and economic attainments, thus perpetuating poverty. Dessert is a course or a sweet dish typically served at the end of a meal. It is intended to provide a satisfying and indulgent treat, often comprising a variety of flavors, textures, and ingredients that are specifically designed to satisfy the palate's craving for sweetness. Desserts can include cakes, pies, pastries, ice creams, puddings, chocolates, fruit salads, and other confections that are typically served after the main course. Locally available foods which contains various nutrients like carbohydrates, proteins, essential amino acids, Vitamins and Minerals. Desserts are most favourite for all the age group peoples. Value addition is the enhancement of a product or service before it is offered to the customers. Germination of cereals is important both from nutritional as well as functional point of view. It is not only improving the bioavailability of the various minerals, vitamins and dietary fibers along with the nutritional profile of the seed grains, but also reduces some anti-nutritional factors which reflects the beauty of this method. Sweet potato flour can serve as a source of energy and carbohydrates, beta carotene (pro-vitamin A), minerals (Ca, P, Fe and K) and dietary fibre which can add natural sweetness, colours and flavour to processed food products. Hence this study planned to standardize low-cost value-added desserts like Gulab Jamun and Cookies with the incorporation of malted barley flour and sweet potato flour and found the acceptability of the formulated low-cost desserts.

Revathi P*1 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 52–59
Subaratinam R1 and Kavya V*2
1-2 Department of Home Science- M. Sc. Food Science, Nutrition and Dietetics Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chennai, Tamil Nadu, India
Abstract
This study introduces a ready-to-cook (RTC) foxtail millet product to meet the demand for convenient and nutritious dietary options. Various treatments (T1 to T15) were applied, including boiling, pressure cooking, and straining, with T8 emerging as the preferred variant with an average hedonic scale score of 8.84±0.45. This variant underwent freeze-drying. Physical parameters of raw millet and cooked millet properties were analyzed, along with characteristics of the RTC millet such as color analysis, rehydration ratio, and volume expansion. Proximate composition analysis revealed that the final product had reduced moisture (8±0.03%) and fat (0.8±0.12g), increased protein (12.8±0.67g) and crude fiber (6.4±0.03%), with carbohydrates at 72±0.26g per 100 grams. Vitamin B1 and B2 levels slightly decreased, while calcium and iron showed minor reductions. Antinutrients were significantly reduced. Microbial analysis indicated the effectiveness of freeze-drying, and a 60-day shelf-life assessment revealed a gradual increase in bacterial count but within consumable limits. Sensory analysis favored treatment R3 (Rehydrated RTC millet) with a mean score of 8.66±0.6. Paired comparison with traditionally cooked millet confirmed the superiority of RTC millet (R3). This study highlights the potential of RTC foxtail millet, demonstrating its adaptability, nutritional profile, and consumer appeal. Freeze-drying effectively preserves product quality, offering a promising solution for accessible and health-conscious food alternatives.

Subaratinam R1 and Kavya V*2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 60–68
Subasshini V¹ and Janani S*²
1-2 Department of Home Science - Food Science, Nutrition and Dietetics Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chromepet, Chennai, Tamil Nadu, India
Abstract
Convenience foods require little to no preparation or cooking before consumption, they are ideal for people who are constantly on the go. Food is considered "ready-to-cook" when it has been brought to the point of consumption by enabling direct cooking to produce the desired serving form. In India's Ayurvedic and Siddha medical systems, senna auriculata is a traditional medicinal herb used to cure a variety of ailments. It has been used to cure skin conditions, rheumatism, asthma, diabetes, dysentery, and metabolic issues. It includes a variety of photochemicals. Diabetics can benefit from red rice flakes that are strong in fibre. The unprocessed husk has antioxidants that increase metabolism and guard against colon cancer. Magnesium is another ingredient that helps to build bones, fight asthma, and lower the risk of obesity. Therefore, the study's goal was to create, combine, and standardize recipes through the use of trial and error. Examinations were done on the self-life, microbiological, functional, and physical aspects. By integrating mix into particular recipes, a 9-point hedonic scale was used to conduct the sensory evaluation. Moisture (10%±1.03), protein (2.8gm±0.09), fat (2.5gm±1.03), ash (5.45%±0.15), crude fiber (8.8%±0.09), carbohydrates (54.05gm±0.01), and energy (350.7kcal±0.1) were the results of the mix's proximate composition study. In addition to having a high nutritional composition and being enhanced with antioxidants, the study found that adding red rice flakes and senna auriculata also prevented microbial development for 30 days and helped all recipe treatments achieve the highest acceptance score of 7.5 to 8.5. Thus, it could be a unique antioxidant combination for people of all age group.

Subasshini V¹ and Janani S*² Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 69–73
Abirami S. P.1 and N. Prabhavathy Devi*2
1-2 Department of Nutrition and Dietetics, Meenakshi Academy of Higher Education and Research, deemed to be University, Chennai, Tamil Nadu, India
Abstract
Social media has become an integral part of adolescents' lives, with over 90% having at least one social media account. This widespread presence has led food and beverage companies to target adolescents through social media advertising, potentially influencing their food choices and contributing to adverse health outcomes such as obesity, hypertension, and type 2 diabetes. This review aims to investigate the impact of social media food and beverage advertisements on college going student’s dietary decisions by examining existing literature. Narrative analysis revealed two primary findings: adolescents were more likely to recall unhealthy food products advertised on social media, and celebrity endorsements were frequently used in these advertisements. These findings underscore the active utilization of social media by food and beverage companies to target adolescents and adults, often promoting products that may not align with healthy dietary choices. As such, healthcare professionals should incorporate routine assessments of adolescents' social media usage and dietary habits into their practice. Educating adolescents, parents, and families about the potential health risks associated with exposure to unhealthy food advertisements on social media is imperative. Moreover, implementing regulatory measures and policies to regulate such advertising practices may help mitigate the negative impact on adolescent health.

Abirami S. P.1 and N. Prabhavathy Devi*2 Click here to download file

Research Review | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 74–80
Renu Agarwal1 and Sri Varshni J*2
1-2 Department of Home Science - Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated with the University of Madras, Chromepet, Chennai, Tamil Nadu, India
Abstract
Emerging contaminants known as "Microplastics," which are 5 mm or smaller, are harmful to human health. This study aims to analyze the prevalence of Microplastic (MP) contamination in Tilapia, collected from two freshwater bodies in Chennai. With secondary data stating the polluted level of these waters, it is thus necessary to determine, if the organisms surviving in this environment are also affected by these MP pollutants. Tilapia (Oreochromis mossambicus), called Jalebi in Tamil is a highly consumed freshwater fish by the Chennai people as evidenced by the survey conducted among 20 fishermen. A total of 12 samples were collected from the Puzhal and Retteri fish markets and measured for their morphological features. The analysis methods included dissection, digestion, filtration, and FTIR (Fourier Transform Infrared Spectroscopy) characterization of the MP particles obtained. Both the edible tissues and gastrointestinal tracts of the fish were analyzed. Results showed the presence of MPs in all 12 Tilapia samples in the form of filaments, fibers, and fragments of color yellow, white, and black. The study’s result is an indicator of contaminant risk for fish consumers. Consumption of such foods may pose serious threats to the human body.

Renu Agarwal1 and Sri Varshni J*2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 81–86
K. Sowmiya Devi*1 and M. Devayani2
1-2 Department of Food Science and Technology, Arul Anandar College (Autonomous), Affiliated to Madurai Kamaraj University, Madurai - 625 514, Tamil Nadu, India
Abstract
Iron deficiency anemia is the most frequently acquired nutritional anemia and over 2 billion people i.e., nearly one third throughout the world have iron deficiency anemia. In India it is a major public health problem among preschoolers, adolescent girls, pregnant women and lactating mothers. The overall prevalence of anemia among adolescent girls is around 70 percent. One of the major causative factors for the prevalence of anemia is proved to be inadequate intake of all the essential nutrients especially iron. It is evident from varied research studies that one of the effective strategies in combating anemia could be through diet supplementation. Spirulina (Arthrospira plantensis) is a potent functional food for maintaining blood health. It can either be taken in the diet and allow the body to naturally absorb more iron than other food sources. Hence, the study was undertaken to find the effect of Spirulina and moringa incorporated energy bar in the improvement of the iron level in anemic adolescent girls (18- 22 years). This study focusses on the Formulation of Nutridense Energy Bar for Anemic Adolescent Girls (18-22 years). The study is undertaken with the following objectives – i) to assess the nutritional status of the adolescent girls ii) to formulate and standardize Spirulina incorporated moringa energy bar iii) to study the acceptability of Spirulina incorporated moringa energy bar.

K. Sowmiya Devi*1 and M. Devayani2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 87–91
Renu Agarwal1 and Madhuvanthi*2
1-2 PG Department of Home Science- Food science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Woman, Affiliated with the University of Madras Chromepet, Chennai - 44, Tamil Nadu, India
Abstract
The aim of the study is to enrich multigrain bread with grape seed flour without affecting its sensory properties. The multigrain bread was prepared with different composite flours such as wheat flour, barley flour and grape seed powder according to the recipe. Products such as sugar, seeds (flax seeds, pumpkin seeds, chia seed), yeast are added to the composite flours. The prepared dough was kept in baking tray at 225ºC. The samples were taken into proportion, the highly acceptable treatment was Treatment 2 which has 35% (each of wheat and barley flours) and 15% of grape seed powder. Nutritional quality evaluation was conducted on the multigrain bread. The values were recorded for 100 grams showed energy value is 178.17kcal/100gm, for protein 9.63g, for fat 1.6g, for moisture 37.23%, fibre 25.03 %, for carbohydrate 35.22gm. Antioxidant was measured using DPPH scavenging showed 78%. Conclusion of this study that fortification was successfully carried out, this multigrain bread contains more diverse range of nutrients including vitamins, minerals and antioxidant contributes to improved digestion and helps to regulate blood sugar levels, making it a healthier choice for overall well-being.

Renu Agarwal1 and Madhuvanthi*2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 92–98
R. Vijaya Vahini1, P. Sneha*2 and G. Oviya3
1 Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chromepet, Chennai, Tamil Nadu, India 2-3 Department of Home Science, Food Science Nutrition & Dietetics, SDNBV College for Women, Chromepet, Chennai, Tamil Nadu
Abstract
The spices and herbs are well known for its flavor and health benefits. The use of Phytochemicals from the Black cardamom (Amomum sublatum) and Black cumin (Nigella sativa) enriches the novel food products. Encapsulation is a widely used technique in food industries to entrap the volatile and bioactive components into a wall material and is used to enhance food products. This study aims to Formulate Dark chocolate with the incorporation of Encapsulated Phytochemicals and the Nutritional, and functional properties of the product will be assessed. Encapsulated phytochemicals from these spices were then incorporated to dark chocolate, a food product known for its health benefits. Combining dark chocolate's natural phytochemicals with the therapeutic properties of the encapsulated phytochemicals will result in a fortified product with enhanced antioxidant properties. The findings of this study show that the formulated dark chocolate contain favorable nutritional parameters, including energy content (812.5 ± 3.21kcal), protein (7.04 ± 0.06 g), fat (48.5 ± 0.3g), calcium (7.33 ± 0.11%), carbohydrates (86.45 ± 0.49g), moisture (2.58 ± 0.22%), ash (3.90 ± 0.07%), and notably high levels of total phenol content (4596.46 ± 3.49mg/ml) and antioxidant activity. It can be summarized from the current investigation that the formulated Dark chocolate incorporated with Encapsulated Phytochemicals from Black cardamom and Black cumin can be used by all age groups people to improve the antioxidant scavenging activity to prevent chronic diseases caused by free radical formation.

R. Vijaya Vahini1, P. Sneha*2 and G. Oviya3 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 99–107
Malarkannan S. P.*1
1 Department of Rural Development Science, Arul Anandar College, Karumathur - 625 514, Madurai, Tamil Nadu, India
Abstract
The investigation was conducted to determine the feasibility of incorporating stevia powder by replacing cane sugar at 25, 50, 75, and 100% levels for the manufacture of yoghurt. Concerning the rat feeding trial, rats fed with low-calorie yoghurt can able to maintain the body weight as that of the control group. The blood glucose level of group 2 was increased significantly than the normal control. The other control groups and also produced a marked decrease in blood glucose levels in diabetic rats after 28 days of treatment. The plasma insulin levels are significantly decreased from normal control and other treatment groups. Haemoglobin levels of G2 are considerably lower in the treatment group than in the normal control group. G2's HBA1c levels for the normal control and other treatment groups are significantly higher. The total protein levels of G2 in the treatment group are significantly lower than in the control group and other treatments. The total cholesterol levels of G2 in the treatment group are significantly greater than in the control group. A significant (p<0.05) reduction in triglycerides and a significant increase in HDL as compared to the diabetic groups was found. The hepatic functions analysis of low-calorie yoghurt-fed rats showed a significant reduction in the ALT, AST, and ALP levels and an increase in urea and creatine levels in diabetic control animals. The SOD, CAT, GPx, GSH and MDA levels of experimental rats after administration of low-calorie yoghurt samples showed a significant fall in the measured antioxidants in parenchymal cells of the liver. The histological examination of the pancreas revealed the presence of peripheral widening between the islets of Langerhans and pancreatic acini in the diabetic control group. However, diabetic rats that underwent treatment with various formulations of low-calorie yoghurt (100 mg/kg) showed relatively less pronounced architectural changes and low peripheral broadening between acinar and Langerhans cells as compared with diabetic rats. The summary of the research showed that oral administration of fermented milk products tasted with low-calorie stevia produced a reasonable improvement and protection in type 2 diabetic-induced lab animals without many side effects.

Malarkannan S. P.*1 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 108–112
Geetha S1 and Rugmani B2
1-2 Department of Home Science- Nutrition, Food Service Management and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women (Autonomous), (Affiliated to University of Madras), Chromepet - 600 044, Chennai, Tamil Nadu, India
Abstract
Black rice biscuit incorporated with little millet (BRB-LM) presents a promising avenue for enriching snack foods with nutrients. This study aimed to evaluate the sensory characteristics of biscuits based on a combination of black rice flour and little millet flour. The semi trained panelist are involved in sensory evaluation using nine-point hedonic scale and focused on attributes such as Appearance, texture, color, taste and overall acceptability. Statistical analysis, using one-way ANOVA, is conducted to compare the three different formulations (Black rice flour + Little Millet flour) 7:3 (T1), 3:2 (T2), and 1:1 (T3) respectively. The results showed that the combination of black rice flour and little millet flour significantly influenced the sensory characteristics of the biscuits. Among the three formulations, T3, with 50% black rice flour and 50% little millet flour, emerged as the preferred option across all sensory variables, including appearance, texture, color, taste and overall acceptability. This suggests that incorporating little millet flour into black rice biscuits not only enhances their nutritional value but also improves their sensory appeal, making them a potentially popular and nutritious snack choice.

Geetha S1 and Rugmani B2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 113–119
Renu Agarwal¹, Nandhini K², Anu Priya N3 and Harini P*4
¹ Vice Principle (SFS) and Assistant Professor, Food Science Nutrition and Dietetics, Department of Home Science, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chennai, Tamil Nadu, India 2 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chennai, Tamil Nadu, India 3 Assistant Professor, Nutrition Food Service Management and Dietetics, Department of Home Science, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chennai, Tamil Nadu, India 4 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chennai, Tamil Nadu, India
Abstract
The Nahuatl term 'tlahco' means "half or in the middle," which refers to the way tacos are made. The taco is a delicious and historic component of Mexico's cultural and culinary variety. Sorghum is a tropical grass that is usually grown in semi-arid climates. Sorghum is a good source of phenolic compounds, including phenolic acids, flavonoids, and condensed tannins. Cassava usage in taco shells as a binding agent to reduce breakage. The developed gluten-free sorghum tacos incorporated with cassava are very rich in protein and calcium (31.2g/100g and 34.9g/100g). It can be recommended for celiac patients.

Renu Agarwal¹, Nandhini K², Anu Priya N3 and Harini P*4 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 120–128
Subasshini V1, Jothika S*2, Keerti R3 and Indira S. H*4
1, 3-4 P. G. Department of Home Science - Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chromepet - 600 044, Chennai, Tamil Nadu, India 2 Dietician, Prashanth Hospital, Velachery Chennai - 600 042, Tamil Nadu, India
Abstract
The study focused on developing vegan curd from chickpeas and evaluating its probiotic efficacy. Microbial analysis showed a total viable count of 1.52×10^6 CFU/ml, with no presence of yeast, mold, or E. coli. Using a nine-point hedonic scale, organoleptic evaluation demonstrated significant acceptability based on sensory attributes like appearance, colour, taste, texture, flavour, and overall acceptability. Proximate composition analysis revealed energy content (191 Kcal), carbohydrates (12.11 g), protein (35.1 g), fat (1.24 g), fiber (5.33 g), calcium (49.04 mg), and vitamin C (195 mg). Additionally, physical properties such as pH, colour, viscosity, titratable acidity, total soluble solids, and textural properties were assessed, along with a 7-day storage study. The vegan curd exhibited potential as a probiotic, richness in vitamin C, cost-effectiveness, and microbial safety, making it a promising option for individuals with dietary restrictions or preferences seeking alternatives to cow milk.

Subasshini V1, Jothika S*2, Keerti R3 and Indira S. H*4 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 129–132
Anu Priya N*1 and Dhanusri S. P2
1-2 Food Science, Nutrition and Dietetics, Department of Home Science, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women (Affiliated to University of Madras, Chennai), Chromepet - 600 044, Chennai, Tamil Nadu, India
Abstract
Punarnava soup cube is a novel product formulated with the medicinal herb Punarnava (Boerhavia diffusa) known for its therapeutic properties like nephroprotective, antidiabetic and anti-inflammatory activities. This study is aimed to standardize the formulation and evaluate the sensory attributes of Punarnava soup cube. Various treatments were developed, considering different ratios of Punarnava leaves, vegetables, spices, and flavor enhancers. The sensory evaluation was conducted to assess parameters such as appearance, flavor, taste, texture, and overall acceptability. Statistical analysis was performed to determine significant differences among treatments and to identify the most preferred treatment. The most accepted treatment was T5(100g- Punaranva leaves) which was assessed in comparison to the control soup cube. The findings provide insights into optimizing the formulation of Punarnava soup cube to meet consumer preferences while retaining its medicinal benefits. This research contributes to the development of functional food products incorporating traditional medicinal herbs for enhanced health benefits.

Anu Priya N*1 and Dhanusri S. P2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 133–140
Subasshini V¹ and Indira S. H*2
1-2 Department of Home Science - Food Science Nutrition and Dietetics Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chromepet, Chennai, Tamil Nadu, India
Abstract
Fermentation, harnessing beneficial gut bacteria, plays a crucial role in enhancing the flavour and nutritional value of food. This research aimed to create Swallow Root pickle using traditional ingredients such as curd, chili powder, lemon, and raw mustard. The study assessed microbial safety, sensory qualities, nutritional composition, shelf-life, in vitro probiotic effectiveness, and molecular identification. Results indicated microbial growth below safety limits, with a high sensory appeal (rated 8.7). Proximate composition analysis revealed moisture content (65%), carbohydrates (28.46g), protein (2.8g), fat (0.8g), iron (0.34mg), calcium (6.654mg), ash (2.54%), energy (133.23kcals), and crude fiber (0.54g). Fermentation notably increased B vitamin levels. Over 30 days, shelf-life analysis showed a gradual rise in yeast, with negligible mold and E. coli presence. Probiotic efficacy tests demonstrated substantial pH (89%) and bile salts (97%) tolerance, bacterial adhesion (37%), and antimicrobial activity. Antibiotic susceptibility profiling revealed resistance to oxacillin, chloramphenicol, and cefoxitin, with sensitivity to tetracycline and vancomycin. Molecular identification via 16S rRNA sequencing confirmed Bacillus subtilis as the probiotic strain. Swallow Root pickle presents itself as a nutritious dietary option, promoting enhanced gut health.

Subasshini V¹ and Indira S. H*2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 141–144
P. Sangavi1 and T. Shailaja*2
1 Department of Home Science - Clinical Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chennai, Tamil Nadu, India 2 Department of Home Science - Food Science, Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chennai, Tamil Nadu, India
Abstract
The sugars added in processed food nowadays are a serious health concern as they lead to bad skin, cancer, heart diseases, weight gain, and the formation of dental cavities. Sugar is consumed in a large amount throughout the world so, it is good for looking alternatives to sugars. This study uses dry date powder as a natural sweetener to develop a brownie mix using millet. Dry date powder is high in fiber, helps reduce cholesterol levels in the body, and has a low glycemic index so it is an excellent choice for diabetes patients. Pearl millet is used for making this brownie mix as it is gluten–free, low-cost, and lowers blood glucose levels since it has a high amount of zinc. It is also good for bone health. The product was developed and standardized by various methods, including T1, T2, T3, and control. Based on sensory components using a nine-point hedonic scale T1 has a high mean (8.9) and was chosen for further analysis. The physical, microbial, shelf life and proximate were all examined. It has a good shelf life, and no microbial growth yeast or mold is detected hence, it is a highly nutritious, and iron-rich food.

P. Sangavi1 and T. Shailaja*2 Click here to download file

Research Article | Published online : 30-Mar-2024

Research Journal of Agricultural Sciences
Vol : 15 - Issue : 2 ; 145–149
Renu Agarwal1 and Harini P*2
1-2 Department of Home Science - Food Science, Nutrition and Dietetics Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chennai, Tamil Nadu, India
Abstract
The study aimed to develop frozen millet pancake cubes using water chestnut powder, perceived as tasty and nutritious by consumers. The pancake batter consisted of sorghum and water chestnut flour, jaggery, milk, oil, baking powder, soda, and vanilla essence. Various formulations were prepared with different proportions of sorghum and water chestnut flour. Quality evaluation was conducted on these pancake cubes. Nutritional analysis per 100 grams showed energy values of 338.6 Kcal for the control and 111.5 Kcal for Treatment 3, with moisture content at 24.7% and 71% respectively. Treatment 3 exhibited higher protein, fat, fiber, and mineral content compared to the control. Antioxidant activity measured by DPPH scavenging showed a range of 73%, with a total phenol content of 64.20. Shelf-life assessment over 30 days indicated a gradual increase in Total Bacterial Count, while yeast and mold growth remained negligible. From the results protein, fiber, and minerals of T3, were higher than in the control sample. These innovative methods satisfy the demands of contemporary customers. These findings demonstrate the potential of incorporating water chestnut powder into frozen millet pancake cubes to meet the preferences of modern consumers.

Renu Agarwal1 and Harini P*2 Click here to download file

Research Article | Published online : 30-Mar-2024