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Day 1 full schedule

December 03, 2020 @ 10:00 -

Is There Any Correlation Between The Ingestion of Some Kinds of Foods and Headache?

Wei Ling Huang

Wei Ling Huang

Acupuncturist

Brasil

ABSTRACT

Statement of the Problem: According to Western medicine headache is not a symptom but a disease in its own right. There are four types of primary headache: migraine, tension headache, trigeminal autonomic cephalalgia, and other primary headache disorders. In traditional Chinese medicine (TCM) theory classifies migraine as an external invasion or an internal disruption. Depending on the area where the headache is occurring, the doctor will be able to identify which energy meridian is affected. Frontal headache means involvement of the Stomach meridian. Temporal headache (Gallbladder); parietal (Liver); occiput (Bladder). Weight pain means moisture retention. Purpose: The aim of this study is to demonstrate that there is a correlation between eating certain types of food and headache. Methods: Through an extensive literature review by PubMed and NCBI on headache in Western medicine and traditional Chinese medicine and the report of a clinical case demonstrating the importance of dietary counseling in the adequately treatment of headache symptoms. Foods that imbalance the Liver and Gallbladder are: fried foods, chocolate, honey, alcoholic beverages, coconut, eggs. foods that imbalance the bladder are: coffee, soda and matte tea. And foods that impair the balance of spleen and pancreas meridian could cause the sensation of weight pain are; dairy products, cold water, sweets, raw food. Results: The patient had a significant improvement of her headaches symptoms changing completely her dietary habits and rarely had headaches like in the beginning of her treatment. Conclusion: The conclusion of this study is that the ingestion of some kind of foods is correlating with the headaches symptoms. To prevent the headache symptoms, it is important to understand which energy meridian is affected by the patient and which kind of food should be inducing or maintaining the patients’ symptoms.

Enhancing Nutritional and Functional Properties of wheat based noodles by incorporating seaweeds, Gracilaria verrucosa and Ulva lactuca.

Dr. Pradeepa Jayasinghe

Dr. Pradeepa Jayasinghe

Professor

Sri Lanka

ABSTRACT

Noodles is a staple food in Asia and is becoming popular around the world. Seaweeds and based products play an important role in human health and nutrition as it is a rich sources of minerals, fiber, and fatty acids. Value chain climbing is a recent trend in the seaweed industry of Sri Lanka providing more benefits to local economy. The main focus of the study was to evaluate the sensory quality of noodles by incorporating different Gracilaria and Ulva Percentages. The best two formulae selected, were improved for textural properties. Final products were compared with commercially available noodles for proximate composition, total dietary fiber (TDF), micro and macro metals fatty acid profile and shelf life

Five different combinations of Ulva lactuca and Gracilaria verrucosa percentages (5%, 7%, 10%, 15% and 20%) were incorporated by replacing wheat flour content in the noodles dough mixture. Sensory evaluation resulted in 7% Gracilaria and 5% Ulva in noodles score maximum points. The smoothness of the noodles were further improved by mixing with 2% and 3% xanthine gum manufacturing  round and ribbon shape noodles. Gracilaria 7% and 2% xanthene gum in round shape noodles significantly improved the sensory quality. Ulva 5% with 2% xanthine gum with round shape noodles scored the maximum points. There was no significant difference between sensory quality of commercially available noodles and formulated noodles in the present study. There is an 18% improvement in TDF value of Gracilaria based noodles and 13% in Ulva based noodles when compared to commercially available products. Ulva incorporated noodles showed Calcium (1125mg/kg), Magnesium 6750 mg/kg, and Potassium (925mg/kg) levels. Gracilaria based noodles were with five types of polyunsaturated fatty acids. It can be concluded that the incorporation of seaweeds enhances nutritional and functional properties of wheat based noodles.

Consumption of high protein foods and their impact on health of Mauritians

Hanaa Amiirah  Sohawon

Hanaa Amiirah Sohawon

Nutritionist-Dietitian

Mauritius

ABSTRACT

Background and Aims: Dairy products and pulses are rich sources of proteins and can be used as substitutes for red meat, chicken and eggs which, apart from being protein-rich foods, are also high in saturated fats and cholesterol. The aim of this study is to investigate whether or not Mauritians know the importance of dairy products and pulses as alternative and rich sources of proteins, whether these are included in their daily diets, and their impact on health.

Methods: A survey-based questionnaire was designed to carry out a cross-sectional study among 500 respondents.  Questions included were on socio-demographic factors, socio-economic factors, lifestyle factors, health and nutritional status, and consumption pattern of red meat, chicken, eggs, dairy products and pulses.                                            

Results: Data showed that although a majority of respondents knew the importance of dairy products and pulses as rich sources of proteins in the diet, they did not consume these adequately. Respondents who consumed more of these foodstuffs everyday were consequently healthier than respondents who consumed red meat, chicken or eggs on a daily basis. Links were found between daily dairy product and pulses consumptions and low prevalence of non-communicable diseases among the respondents who consumed more of these foods, as opposed to those who consumed red meat, chicken or eggs everyday.                                                                                                                            

Conclusion: The study revealed that awareness must be raised on the importance, health impacts and on the adequate inclusion of alternative protein food sources such as dairy products and pulses in the daily diet of Mauritians.

Proximate, Mineral and Antinutrient Contents of Cocoyam (Xanthosoma sagittifolium (L.) Schott) from Ethiopia

Eyasu Wada Wachamo

Eyasu Wada Wachamo

Professor

Ethiopia

ABSTRACT

Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important food crop especially in the tropics and subtropics. Its cormels and leaves are eaten after cooking in the rural areas in Ethiopia. There is lack of information on the nutritional composition of cocoyam grown in the country. In this study, cormels of green- and purple- cocoyams were analyzed to determine proximate and mineral contents and antinutritional factors. The moisture contents (%) of green- and purple- cocoyams were 61.91 and 63.53, respectively. Crude protein (10.10%) and fiber (2.66%) contents of purple cocoyam were significantly higher than crude protein (8.48%) and fiber (2.14%) contents of green cocoyam. Fat contents (%) of the green- and purple cocoyam were 0.85 and 0.22, respectively. Ash content of green cocoyam (3.25%) was significantly higher than the ash content of purple cocoyam (2.27%). The carbohydrate contents (%) and gross energy values (Kcal/100g) of green- and purple- cocoyam, respectively, were 85.36 and 378.47 and 84.76 and 380.27, showing that cocoyam grown in Ethiopia can be a good source of energy. Mineral contents (mg/100g) of green cocoyam were determined as Fe (8.20), Zn (3.07), Cu (1.04), Mg (78.77), Mn (2.48), P (120.93), Na (29.22), K (1085.70) and Ca (56.57) while purple cocoyam had Fe (9.88), Zn (3.12), Cu (1.14), Mg (82.00), Mn (3.74), P (129.87), Na (24.33), K (1223.30) and Ca (44.90). High antinutritional factors (phytate and tannin) (mg/100g) were determined from both green- and purple-cocoyam genotypes with significantly higher quantities in purple cocoyam(187.57 phytate and 156.1 tannin) than the green cocoyam (167.76 phytate and 139.62 tannin). This study provided important information about the nutritional composition of cocoyam from Ethiopia, which can help to develop cocoyam food products and to promote production and utilization of cocoyam by encouraging its sustainable use. More detailed analyses including processing and sensory testing are suggested for further investigation in order to obtain healthful and comfortable cocoyam products.

Stevia rebaudiana Bertoni: a natural alternative sweetener and its benefits on glycemic response of type 2 diabetic patients

Dr. Majid Hajafaraji

Dr. Majid Hajafaraji

Research Associate Professor

Egypt

ABSTRACT

 

Objective: Stevia (Stevia rebaudiana) is a natural and healthy alternative sweetener to sugar and artificial sweeteners, which has become important for human diets and food manufactures.

Herbal sweeteners such as stevia (Stevia rebaudiana) are known as natural alternatives to artificial sweeteners, especially in management of insulin sensitivity and type 2 diabetes. In this study, the effects of stevia or sucralose as tea sweeteners on glycemic and lipid profile of type 2 diabetic patients were investigated.   

Materials and Methods: A double-blind clinical trial was carried out in 34 type 2 diabetic patients. These patients were assigned into two groups of stevia (n=15) (received 1 cup of 2% stevia extract-sweet tea in three meals) and non-stevia (n=19) (received one tablet of sucralose sweetener) daily for eight weeks. Glycemic response and lipid profile of the participants were assessed. Furthermore, height, weight and body mass index (BMI) of the participants were measured as well as their dietary intakes at the baseline and at the end of the study.     

Results: Findings showed no significant differences in fasting blood sugar (FBS) levels between the base line and after two hours, in participants. In addition, no significant differences in insulin, glycosylated hemoglobin (HbA1C) and lipid levels were found between the two groups.

Conclusion: Results of the current study showed that the highlighted doses of stevia in sweetened tea could be an alternative to sucralose in diabetic patients with no effects on blood glucose, HbA1C, insulin and lipid levels.

Therapeutic ketosis and the broad field of applications for the ketogenic diet: Ketone ester applications & clinical updates

Raffaele Pilla

Raffaele Pilla

Assistant Professor

Italy

ABSTRACT

It has been recently shown that nutritional ketosis is effective against seizure disorders and various acute/chronic neurological disorders. Physiologically, glucose is the primary metabolic fuel for cells. However, many neurodegenerative disorders have been associated with impaired glucose transport/metabolism and with mitochondrial dysfunction, such as Alzheimer’s/Parkinson’s disease, general seizure disorders, and traumatic brain injury. Ketone bodies and tricarboxylic acid cycle intermediates represent alternative fuels for the brain and can bypass the ratelimiting steps associated with impaired neuronal glucose metabolism. Therefore, therapeutic ketosis can be considered as a metabolic therapy by providing alternative energy substrates. It has been estimated that the brain derives over 60% of its total energy from ketones when glucose availability is limited. In fact, after prolonged periods of fasting or ketogenic diet (KD), the body utilizes energy obtained from free fatty acids (FFAs) released from adipose tissue. Because the brain is unable to derive significant energy from FFAs, hepatic ketogenesis converts FFAs into ketone bodies-hydroxybutyrate (BHB) and acetoacetate (AcAc)-while a percentage of AcAc spontaneously decarboxylates to acetone. Large quantities of ketone bodies accumulate in the blood through this mechanism. This represents a state of normal physiological ketosis and can be therapeutic. Ketone bodies are transported across the blood-brain barrier by monocarboxylic acid transporters to fuel brain function. Starvation or nutritional ketosis is an essential survival mechanism that ensures metabolic flexibility during prolonged fasting or lack of carbohydrate ingestion. Therapeutic ketosis leads to metabolic adaptations that may improve brain metabolism, restore mitochondrial ATP production, decrease reactive oxygen species production, reduce inflammation, and increase neurotrophic factors’ function. It has been shown that KD mimics the effects of fasting and the lack of glucose/insulin signaling, promoting a metabolic shift towards fatty acid utilization. In this work, the author reports a number of successful case reports treated through metabolic ketosis

The Role of Honeybee (Apismellifera) Pollination in Enhancing Seed Yield and Yield Related Parameters of Coriandrum sativumL

Bekele Tesfaye

Bekele Tesfaye

Researcher

Ethiopia

ABSTRACT

Coriander (Coriandrum sativum L.) is one of the most important annual spice and medicinal herb plant. It is an open pollinated crop and honeybees are effective pollinators for open pollinated crops because of a lot of nectar and pollens are available on the flowers of Coriandrum sativum. An experiment was conducted to evaluate the effect of honeybees pollination on Coriandrum sativum seed yield and yield related parameters at Sinana Agricultural Research center at on-station. The study had three experiment; these includes plots caged with honeybees (T1), plots caged without honeybees (T2) and open pollinated plots (T3). All collected data were analyzed using One-way-Analysis of Variance (ANOVA).There were no significant different(P>0.05) on Date of blooming, Date of flowering,, Primary and secondary branches among the three treatments. Whereas, there were a significant difference (P<0.05) on Flowering period, shading time, Number of capsule, Thousand kernel weight and total seed yield per hector. The result also revealed that about 29.70% of seed yield advantage of Coriandrum sativum pollinated by honeybees over control/un pollinated by any insect. From this result it was concluded that visits of honeybees at flowering time of Coriandrum sativum have very helpful in increasing seed yield and yield related components of this crop.

 

Importance of Understand Foods and Water Energy in Prevention of Hospital Infection and Treatment of all kinds of Diseases

Wei Ling Huang

Wei Ling Huang

Acupuncturist

Brasil

ABSTRACT

In Western medicine, nutrition studies the composition of food in relation to protein, carbohydrates, lipids, vitamins, etc. Whereas in traditional Chinese medicine (TCM), food is viewed from an energetic point of view, being separated into Cold, Neutral, Warm and Hot food. The author of this study proposes, through several congresses presented on hospital infection control and infectious diseases, that currently treated diseases are seen at leaf level when comparing the point of view of Western medicine with TCM in a representation of the figure of the tree where TCM looks not only at the leaf, but at the entire tree including its root. In addition, it takes into account the external pathogenic factors that may be affecting this tree (Wind, Cold, Heat, Dryness and Humidity). Through the treatment of energy imbalances found at the root of the tree, represented by the theories of Yin and Yang and the Five Elements, one of the primary factors for energy rebalancing is the use of the right food for health. Following the thoughts of Hippocrates who says that we owe our food as our medicine and our medicine as our food. Water, the main component of the human body, also plays a major role in maintaining health. The author, through various scientific publications, affirms the need to ingest the water at a temperature that does not cause an energy imbalance in the Spleen-pancreas meridian, and should be ingested at a temperature of 32 degrees Celsius and, thus, prevent the beginning of formation and maintenance various diseases, infectious or non-infectious such as diabetes, obesity, cancer, pain in general, etc. In this study the author will present various works already published by her on the treatment of various diseases and the importance of adequate food and water in the prevention and treatment of these diseases.

Innovative Food Safety Training Solution Using Behavioral Sciences To Increase Knowledge Retention And Behavioral Change.

Robert Mancini

Robert Mancini

Professor

Canada

ABSTRACT

The importance of training food handlers is critical to effective food hygiene; however, there have been limited studies on the effectiveness of such training.

Food safety training courses are administered worldwide in attempts to reduce outbreaks in food service, retail and temporary food service establishments. However, food handlers often exhibit a poor understanding of microbial or chemical contamination of food and the measures necessary to correct them.

Studies suggest that the provision of a hands-on format of training embedded in behavioural sciences would be more beneficial than traditional classroom-based programs. The delivery of such a program will assist in changing ones’ food safety behaviours and aid in the retention of knowledge that are necessary to reduce the incidence of foodborne illness.

I will discuss a new innovative approach to food safety training that is hands-on, interactive and heavily rooted in the behavioural sciences. The talk will also cover innovative solutions to increase food safety knowledge retention and behavioral change for foodservice workers including proven scientific methods in learning and development such as the “spacing effect”.

Innovative Food Safety Training Solution Using Behavioral Sciences To Increase Knowledge Retention And Behavioral Change.

Robert Mancini

Robert Mancini

Professor

Canada

ABSTRACT

The importance of training food handlers is critical to effective food hygiene; however, there have been limited studies on the effectiveness of such training.

Food safety training courses are administered worldwide in attempts to reduce outbreaks in food service, retail and temporary food service establishments. However, food handlers often exhibit a poor understanding of microbial or chemical contamination of food and the measures necessary to correct them.

Studies suggest that the provision of a hands-on format of training embedded in behavioural sciences would be more beneficial than traditional classroom-based programs. The delivery of such a program will assist in changing ones’ food safety behaviours and aid in the retention of knowledge that are necessary to reduce the incidence of foodborne illness.

I will discuss a new innovative approach to food safety training that is hands-on, interactive and heavily rooted in the behavioural sciences. The talk will also cover innovative solutions to increase food safety knowledge retention and behavioral change for foodservice workers including proven scientific methods in learning and development such as the “spacing effect”.

Nutrition-Sensitive Poultry Intervention Emphasizing Cage Utilization Reduced Underweight and Anaemia Among Under Two Children: Cluster Randomized Community Trial in Rural Ethiopia

Anteneh Omer Ali

Anteneh Omer Ali

PhD

Ethiopia

ABSTRACT

Background: Complementary foods in Ethiopia lack animal source foods. Global interest is growing on promotion of one-egg-a-day following recent reports of promising results in reducing undernutrition. Homestead poultry can play great role in increasing egg availability particularly in rural settings. However, preventing contact of children with chickens and their faces is essential. We hypothesized nutrition-sensitive poultry intervention promoting cage utilization will improve nutritional status of under-two children.

Methods: Targeting 6-15 months old children, a community trial was conducted from May- Nov 2018 in Southern Ethiopia. Children in the intervention (n=129) received two egg-laying chickens in a ceremonial event called ‘Chicken Gift Ceremony’ where caregivers promised to add two more hens, replace if die and not to sell nor share eggs or chickens. The children were also gifted with a night coop and materials for construction of day enclosure. Poultry and nutrition education were provided promoting one-egg-a-day and chicken excreta-free environment. Control groups (n=128) had existing nutrition and agriculture interventions.

Results: At baseline, both groups were comparable in socio-economic status, poultry production, child feeding practices and mean egg intake (3 eggs/child/month). At end line, 50% of children in the intervention group had three or more chickens and egg consumption increased with mean intake of 20 eggs/child/month (p<0.001). Compared to controls, weight-for-age z- score and haemoglobin increased significantly by 0.23 (95% CI, 0.09-0.36) and 0.70 (95% CI,

0.42-0.98) respectively. Underweight (61% [RR, 0.39; 95% CI, 0.21-0.72]) and anaemia (57% [RR, 0.43; 95% CI, 0.24-0.77]) significantly reduced in the poultry group. Compared to a previous intervention with similar approach in the same study area but without cage, greater effect was observed in this study particularly in increasing haemoglobin and reducing anaemia.

Conclusion: Increased egg intake up to 20 eggs/month through environment friendly nutrition- sensitive poultry intervention significantly reduced underweight and anaemia among under two children.

The Holobiont and Diet: New Insights for Traditional Medicine

Marcello Menapace

Marcello Menapace

Director

UK

ABSTRACT

Modern advances in glycoscience have unravelled the mystery of the inner workings of the blood type diets (BTD). The verified occurrence of special small or larger sugars (glycans) in all food stuff can now explain how and why people of different blood type react differently to the various chemical entities in foods. Based on this differentiation, women and men have been historically divided into four blood groups: A, B, AB and O. This division of humanity into distinct groups (or constitutions) is neither exceptional nor exclusive of BTD, as history is replete of such characterizations. Traditionally, ancient medicines have always helped humanity overcome  diseases with their own special insights based on ones diet and a concept, the constitution of the individual, which had various proofs. All non-Western (Eastern) medicines (from Unani, to traditional Chinese medicine, Ayurveda, etc) and Western medicines of the past (especially, traditional Western medicine) had similar world-views. Even if the number of constitutions or somatotypes may differ according to each own tradition, the fundamental concepts remain the same. A new paradigm has emerged of late which futher confirm the already strong scientific backing to these ancient traditions: the holobiont. Through the biological underpinnings of the microbiota-host interactions it is possible to attain a develop a diet that can re-equilibrate the original balance. The result is a new nutritional system, which takes into account both the well-tested traditional suggestions (seasonal foods, etc) and the contemporary biological medicine.

Impact of fortification of ABT fermented milk with heat treated yeasts on enhancement the growth and viability of probiotics, organic acids profile, antioxidant and proteolytic activities

Fouad M. F. Elshaghabee

Fouad M. F. Elshaghabee

Associate Professor

Egypt

ABSTRACT

 

The present study is conducted to evaluate the effect of adding two different heat treated (85 °C for 10 min) yeasts (Kluyveromyces lactis and Saccharomyces cerevisiae) on some properties of ABT fermented milk. Results of this study showed that addition of 3 and 5% (w/v) of heat treated yeasts to the milk could enhance the growth of starter culture; Lactobacillus acidophilus, bifidobacteria and Streptococcus thermophilus during fermentation period as well as its viability after twenty days of cold storage period. Also levels of lactic and acetic acids were increased. Moreover, the addition of heat treated yeasts to ABT fermented milk enhanced the antioxidant activity through increase the efficiency of free radical scavenging as well as the proteolytic activity.

Optimization of the fluidizing and sweetening capacity of Atp germinated corn flour.

Stephano Tambo Tene

Stephano Tambo Tene

Faculty

Cameroon

ABSTRACT

Protein-energy malnutrition is a major syndrome affecting more than 33% of preschool children in Cameroon. It appears in the weaning age and it is generally due to a weaning diet of high consistency, indigestible and of low nutritional value. The use of germinated corn flour in solving this problem has long been the subject of several studies, but there are still problems related to production conditions and their applicability. This led us to investigate the optimization of the production conditions of Atp germinated corn flour with a strong diastasic and sweetening power.

To do this, a variety of maize (Atp) was collected at the IRAD (Institut de Recherche Agricole pour le Développement) Polyvalente Station to be used to optimize the production of germinated maize flour. To do this, the centred composite plan applied to 5 factors (soaking time, plant salt concentration, soaking temperature, germination and maturation time) was used. Flow velocity, amylolytic activity and reducing sugar content were used as response.

It appears that these answers vary according the production conditions and were significantly (P<0.05) affected by the linear, interaction and quadratic effects of different factors. The regression coefficients were all higher than 75%. The Absolute Mean Deviation Analysis and the Bias Factor were 0 and 1 respectively for all responses evaluated. The optimal conditions for the production of Atp germinated corn flour with a high diastasic capacity were 27.418 hours of soaking in the presence of 0.7245% vegetable salt at a temperature of 27.837°C during 169.106 hours of germination and 37.0691 hours of maturation. The optimal conditions for the production of germinated corn flour have improved its fluidizing and sweetening power. They would therefore make it possible to prepare sweet porridges, high energy densities and comply with the standards recommended by the WHO for complementary foods.

 

 

Polifunctional Liposomes Whit Trace Elements And VitaminsTo Prevent Sars-Cov2

Bruno Riccardi

Bruno Riccardi

Professor

Italy

ABSTRACT

After many months of SARS-Cov2 pandemic, in the absence of a vaccine or effective drug therapy, we present new generation supplements, products with advanced technology .


The supplements are formulated with selected trace elements and vitamins of undisputed immunostimulating efficacy, which are included in individual liposomes, and for this reason we have defined them multifunctional .

Liposomes act as vectors and improve the absorption and bioavailability of the substances included.
In this work we focus the discussion on the effectiveness of the proposed formulation and on the role of zinc as an effective immunostimulant and specific antagonist of SARS-Cov2 virus.

And we propose the use of this product in the prevention of SARS-Cov2 and as adjuvant therapy with those currently used

 

Characterisation and purification of RNase A from Rat testes and long term effects of metosartan on male fertility

Eswari Beeram

Eswari Beeram

Assistant Professor

India

ABSTRACT

Ion exchange chromatography and chromatofoccusing serve as two important techniques used to isolate proteins based on the PH. RNaseA has an isoelectric PH of 9.6 where as testicular characterisation of RNase By HPLC and chromatofocussing proved to contain two RNases in which one of the RNase has similar structure and isoelectric PH similar to standard RNaseA. The molwt. of the RNase A in rat testes was found to be about 24kd determined by MALDI- TOF.Long term treatment of rats with metosartan does not shown effect on histology of rat testes but elevated apoptosis in rat testes and epididymal sperms. Affect of metosartan on weight of testes was not satisfactory but some what significant.

Utilization of wild pomegranate (Punica granatum) for development and quality evaluation of functional food products

Anita Kumari

Anita Kumari

Assistant Professor

India

ABSTRACT

The study was conducted to develop and evaluate wild pomegranate-based food products i.e. RTS beverage and tablet in relation to nutritional composition, sensory acceptability and microbiological parameters at different storage intervals i.e. fresh, 3, 6 and 9 months. Focusing attention on underutilized fruit is an effective way to help maintain a diverse and healthy diet. It was observed from the study that the fruit had high amounts of anthocyannin (21.38 mg/100g), vitamin C (17.00 mg/100g), fibre (5.58 %), pectin (1.86 % as calcium pectate), potassium (155.00 mg/100g) and phosphorous content (86.66 mg/100g). The results pertaining to wild pomegranate beverage blended with cultivated pomegranate juice in different ratios (0:100, 25:75, 50:50,75:25 and 100:00) and pomegranate tablet showed that the TSS, acidity, ascorbic acid, total and non-reducing sugars decreased significantly while reducing sugars increased significantly with the increase of storage interval. The TSS, acidity and reducing sugars increased from 17.49-17.86, 0.37-0.51 and 4.72-5.49 while pH, ascorbic acid, total and non –reducing sugars decreased from 3.94-3.89, 2.17-1.75, 15.27-12.61 and 9.99-6.70, respectively. The prepared food products (RTS beverage and tablet) were subjected for sensory evaluation to a panel of 15 members at different storage intervals and the products were found to be acceptable in terms of colour, taste, consistency/texture up to storage interval of 6 months.  All the prepared products had non -significant effect on the microbial load till 6 months of storage interval.

Trade Pattern of Maize in India: A Potential Opportunity for Seed Export

Nithyashree M. L

Nithyashree M. L

Scientist

India

ABSTRACT

India being a top ten exporter of agricultural products in the world, the trade surplus increased ten-fold during 1991-92 to 2013-14. However subsequent fall of export and increased import resulted in a significant decline of trade surplus between, 2013-14 to 2016-17 and further reduced in 2018-19. To improve the trade performance of agricultural commodities and recognising its crucial role contributing towards doubling farmers’ income, the Government of India recently approved the Agriculture Export Policy, 2018. The policy focusing on doubling the present level of agricultural exports from 30 to 60 billion US $ by 2022. Maize being an important cereal crop after rice and wheat, witnessed impressive production growth. How this growth can contribute to enhancing the export performance has been discussed in this paper. The analysis of data compiled from the Directorate General of Commercial Intelligence and Statistics (DGCIS) and UN COMTRADE during 2001-2019, indicated India’s trade balance in maize is decreasing gradually. Further by classifying the maize export based on the purpose of use, grain, and seed, a different pattern was observed. There is a stable increase of maize-seed export, particularly after 2015, which witnessed increasing demand for the Indian maize seed industry. Contrarily export of maize as grain was reduced during the study period.  Perhaps rising demand in the country by the feed industry leads to reduced export share of maize grain. Consistent with the presence of revealed comparative advantage with other maize seed exporters, maize-seed has become more competitive in the global market over a period of time. Those who wish to take up seed production as a new venture can explore this opportunity. Along with domestic demand, the surplus can be targeted for niche markets.

Celosia cristata L.: an underutilized potential source of functional biocolourants

Monika Thakur

Monika Thakur

Assistant Professor

India

ABSTRACT

Food colorants are dye, pigments or substance that imparts color when added to food or drink and enhances the appeal and acceptability of food. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in indigenous cooking. Currently, there is increasing awareness among people towards use of biocolourants in food products due to severe health problems due to use of synthetic colourants. Because of the deficiencies of existing natural food colorants, the demand for natural pigments is repeatedly raised by the food industry. Celosia crista commonly known as ‘Cockscomb’ and can offer a more natural and healthy way of coloring food and can be used as a new source of natural pigment - Betalains. Till now, most research has been focused on carotenoids and anthocyanins but betalains have not yet received much attention. So far, there is only one single betalainic source that has been extensively used in food industries worldwide and that is the red beet. To meet the high demands of food industries, there is a need for developing natural food colours from sources other than red beets. C. cristata is used mainly as a food color in traditional mutton recipes, traditional sharbats etc. It imparts a fiery hot colour to gravies, without affecting the taste and aroma of the dish, unlike beetroot pigments that impart an earthy flavor to the dishes due to geosmin. The Celocia flowers are also a source of biologically active components with important pharmacological and antioxidant effects. The major anti-oxidant components present are phenols, flavonoids and α-tocopherol. Ascorbic acid and secondary metabolites like saponins, and alkaloids found and are also known to exhibit antioxidant activities. The flower was found to be a good source of minerals, fatty acids and amino acids. Thus, the unexploited potential of this underutilized flower can be further explored and can be used to extract the natural colorants at a commercial scale also.