A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Isaac, Betty Rani
- Body Mass Index and Body Fat Percent of Adult Women in Kochi, Kerala
Authors
1 St. Teresa's College, Ernakulam, Kerala, IN
2 Department of Food Science and Nutrition, Avinashilingam University, Coimbatore, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 2 (2014), Pagination: 24-29Abstract
Though Kerala has registered a significant improvement in key health care indicators, the health situation in the state reflects a paradox. Being a state in developmental transition, Kerala faces the double burden of pre-transition diseases like under nutrition and infectious diseases as well as post transition chronic degenerative diseases associated with overweight and obesity. In Kerala the prevalence of overweight and obesity has increased many folds in the past few decades. The substantial proportion of underweight persons together with continuing high overall levels of overweight and obese persons produce dual burden of nutritional disorders for the state. The objective of the study was to elicit information on Body Mass Index (BMI), skin fold thickness and body fat percent of adult Women of Kochi, in Kerala. Adult (18-60 years), non pregnant and non lactating women from Kochi corporation area in Ernakulam district of Kerala was selected for the conduct of the present study. Kochi Corporation is divided into 72 wards comprising Urban, Rural, Coastal and Unclassified wards out of which 25 wards were selected as study locations to represent the corporation. A total of 1288 adult women were selected as study sample. BMI classification of WHO , was followed to categorise the sub sample for the in-depth study on the body composition pattern in relation to different BMI. Only 55.4 per cent of women were found to have normal weight (BMI between 18.5-24.9). Among subjects studied there was a higher percentage overweight/obese category than underweight. All the four skin fold measurements of the subjects showed a steep rise as per increase in BMI. Subjects had a higher skin fold in the late adult hood (30-60 yrs) compared to early adulthood. There was a direct proportion between BMI and per cent body fat; at higher BMI per cent body fat was also high.Keywords
Body Fat Percent (BFP), Body Mass Index (BMI), Normal Height, Overweight, Underweight Skin Folds.- Effect of Turmeric on the Growth of Pathogenic and Probiotic Bacteria
Authors
1 Department of Home Science, St. Teresa's College, Ernakulam, Kerala, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 3, No 1 (2016), Pagination: 30-35Abstract
The study has been undertaken to explore the significant antibacterial activity exhibited by extract of Turmeric the dried rhizome of Cucurma longa, an herbaceous plant, and native to tropical South East Asia. It is titled as "Golden spice" as well as "spice of life" due to its cardinal role in ameliorating grievous diseases. This study also explores the effect on growth of the beneficial probiotic bacteria which keeps human gut healthy. The pathogenic bacterial strains included gram positive Bacillus cereus and Staphylococcus aureus, gram negative Escherichia coli and Salmonella typhimurium. The probiotic bacterial strains selected for the study included gram positive Lactobacillus and Bifidobacterium. Disc diffusion method was opted to study the zone of inhibition exhibited by these spice extracts on the selected bacterial strains. Turmeric was effective against E. coli, Staphylococcus aureus and Bacillus cereus. The pioneer study conducted based on the sensitivity of probiotic bacteria on the spice extract revealed that the growth of these beneficial bacteria is not inhibited. Thus the study brings out the significance of spices in maintaining the health and longevity.Keywords
Antibacterial Activity, Disc Diffusion Method, Pathogenic, Probiotic, Turmeric.References
- Holt P. R., et al., “Curcumin therapy in inflammatory bowel disease: a pilot study”, Digestive Diseases and Sciences, vol. 50(11), p. 2191–2193, 2005.
- Srinivas L., et al., “Turmerin: a water soluble antioxidant peptide from turmeric [Curcuma longa]”, Archives of biochemistry and biophysics, vol. 292(2), p. 617–623, 1992.
- Gurib-Fakim A., “Medicinal plants: Traditions of yesterday and drugs of tomorrow”, Journal of Molecular Aspects of Medicine, vol. 27, p. 1–93, 2006.
- Baeur A. W., Kirby W. M., Sherris J. C., and Turck M., “Antibiotic susceptibility testing by a standardized single disc method”, Am J Clin Pathol, vol. 45(4), p. 493–496, 1966.
- Kumar P. R., and Pranay J., “Comparative Studies on the Antimicrobial Activity of Black Pepper (Piper Nigrum) and Turmeric (Curcuma Longa) Extracts”, International Journal of Applied Biology and Pharmaceutical Technology, vol. 1(2), p. 491–501, 2010.
- Manonmani P., et al., “Synthesis of Silver Nanoparticles Using Natural Products From Acalypha Indica (Kuppaimeni) And Curcuma Longa (Turmeric) On Antimicrobial Activities”, International Journal of Pharmaceutical Research and Bio-Science, vol. 4(1), p. 151–164, 2015.
- Nutrient Analysis of Tender Jackfruit (Artocarpus heterophyllus) Flour and its Incorporation in Breakfast Recipes for Diabetics
Authors
1 Department of Home Science, St. Teresa’s College, Ernakulam – 682011, Kerala, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 4, No 2 (2017), Pagination: 42-46Abstract
Jackfruit is an important underutilized fruit in Kerala and often called the poor man’s fruit because of its affordability and availability in large quantities during the season. The rich bioactive profile of jackfruit makes it a highly nutritious and desirable fruit crop. The value added products from Jackfruit namely tender jackfruit flour is now being manufactured in Kerala with minimal processing so that they can be added in recipes. Generally tender jackfruit is known to be good food for diabetic patients. Study was designed to analyse the nutrient content of tender jackfruit flour. An attempt was made to develop breakfast recipes incorporated with tender jackfruit flour for diabetic patients. The nutrient composition of tender jackfruit flour was analyzed using standardized procedures. Survey was conducted to identify the types of breakfast items which were frequently consumed by diabetic patients. Sixty diabetic patients were selected equally from urban, rural and coastal areas of Ernakulam District in Kerala to conduct the survey. The tools used to collect data in the present study were interview schedule and questionnaire. A total of eight breakfast recipes commonly used by the subjects were selected. To the basic recipe, incorporation of jackfruit flour was done until a good product was obtained. Hundred percent tender jackfruit flour could be used in Chapati, Puttu and Idiyappam. All the developed breakfast items (Puttu, Dosa, Appam, Chapatis, Porridge, Idiyappam, Upma, Idli) were evaluated for their acceptability by a semi trained panel of ten judges.Keywords
Breakfast Recipes, Nutrient Content, Sensory Evaluation, Tender Jack Fruit Flour.References
- Swami SB, Thakor NJ, haldankar PM, Kalse SB. Jack-fruit and its many functional components as related to human health. Comprehensive Reviews in Food Science and Food safety. 2012; 11(6): 565–76. https://doi.org/10.1111/j.1541-4337.2012.00210.x
- Haq N. Jackfruit (Artocarpus Heterophyllus): Tropical fruits Trees. Edited by Williams JT, Smith RW, Dunsiger Z; Southampton, UK: Southampton Centre for Underutilised Crops, University of Southampton.
- 3. Hettiaratchi UPK, Ekanayake S, Welihinda W. Do Sri Lankan meals help decrease blood glucose response? Ceylon Medical Journal. 2009; 54: 39–43. https://doi.org/10.4038/cmj.v54i2.793 PMid:19670545
- Biworo A. Antidiabetic and Antioxidant Activity of Jackfruit (Artocarpus Heterophyllus) Extract. Journal of Medical and Bioengineering. 2015; 4(4): 318–23. https://doi.org/10.12720/jomb.4.4.318-323
- Raghuramulu N, Madhavan NK, Kalyanasundaram SA. Manual of Laboratory Techniques. Hyderabad, India: National Institute of Nutrition. Indian Council of Medical Research; 2003.
- Pearson D. Chemical Analysis of Foods. Seventh Edition. London, UK: Church Hill Livingstone; 1976. p. 72–3, 138–43, 488–96.
- Nutrient Composition and Consumer Acceptability of Cultivated Edible Mushrooms
Authors
1 Department of Home Science, St. Teresa’s College, Ernakulam – 682011, Kerala, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 6, No 2 (2019), Pagination: 19-23Abstract
Worldwide mushrooms have gained great commercial interest due to their nutraceutical and nutritional properties, even though lots of new food products being introduced in the market day by day. Mushroom cultivation and utilization is not catching up in India. The present study was undertaken with the following objectives to have an insight on the consumer preference for mushrooms, to conduct a market survey on availability and cost of cultivated mushrooms analyze the proximate nutrient composition of the selected mushroom sand. Hundred home makers in Ernakulum city were selected to study the consumer preference for mushrooms. Survey conducted showed that majority (78%) of them did not purchase mushroom. About one- fourth (22%) of urban consumers bought mushrooms [white button mushroom (Agaricus), oyster mushroom (Pleurotus) and milky mushrooms (Calocybe)]. Market survey revealed that only three mushroom species namely, Agaricus bisporus, Pleurotuso streatus and Calocybe indica were available in Ernakulam market. Proximate analysis of these three varieties of mushrooms showed that mushrooms are rich in protein (15.4 g to 21.3 g) and fiber (8.3 g to 19.8 g) but low in fat content (2.9 g to 4.7 g) per 100 gms.References
- Hawksworth DL. The fungal dimension of biodiversity: Magnitude, significance and conservation. Mycological Research. 1991; 95:641–55. https://doi.org/10.1016/S0953-7562(09)80810-1
- Marshall E, Nair NG. Make money by growing mushrooms. Diversification Booklet Number- 7, 3. 2009.
- Raghuramulu N, Madhavan NK, Kalyanasundaram SA. Manual of laboratory techniques. Hyderabad, India: National Institute of Nutrition. Indian Council of Medical Research. 2003. sp. 56–70.
- Pearson D. Chemical analysis of foods. 7th ed. London: J and A Churchill; 1976. p. 34–56.
- Effect of Minimal Processing on Physicochemical Properties of Pineapple Variety Mauritius (Ananas cosmosus)
Authors
1 Department of Home Science, St. Teresa’s College, Ernakulam – 682035, Kerala, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 8, No 1 (2021), Pagination: 1-6Abstract
Pineapple is considered as one of the most wanted fruit crop grown in the tropical and subtropical areas. Many varieties of pineapple are cultivated in the world. Mauritius variety is one of the important fruit crops of pineapple. The Vazhakulam area in Ernakulam district of Kerala state has more concentrated in pineapple cultivation. The present study aimed to determine the physical properties of Vazhakkulam pineapple (Mauritius grade) before and after minimal processing. The present study revealed that the fresh pineapple comprises of TSS (12.20 Brix), acidity (0.64%), firmness (12 Kg/cm2 ), sweetness index (19.06), ascorbic acid (48.48 mg), reducing sugar (4.014%), total sugar (26.26%), non-reducing sugar (21.13%) and the fresh fruit was acidic. The total weight of fruit was 702 g and the percentage recovery of edible fruit was 62.5%. Physio-chemical properties of the fruit were changed based on the minimal processing method used.
Keywords
Mauritius Variety, Minimal Processing, Physio-chemical Properties, PineappleReferences
- Gonzalez-Aguilar GA, Ayala-Zavala JF, Olivas GI, de la Rosa LA, Alvarez-Parrilla E. Preserving quality of freshcut products using safe technologies. Journal of Verbrauch Lebens. 2010; 5(1):65–72. https://doi.org/10.1007/s00003- 009-0315-6.
- Ngereza A, Elke P. Nutritional characterization of organically and conventionally grown mango (Mangifera indica L.) and pineapple (Ananas cosmus) of different origins. Journal of Crop Science and Agronomy. 2016; 1(1):2–17.
- Ranganna S. Manual of analysis of fruit and vegetable products. New Delhi: Tata McGraw-Hill Publishing Company Limited; 1994. p. 6343.
- Ali SMY, Ahiduzzaman M, Hossain MM, Ali MA, Biswas MAM, Rahman MH, Onik JC. Physical and chemical characteristics of pineapples grown in Bangladesh. International Journal of Business, Social and Scientific Research. 2015; 3(4):234–46.
- Eman, A.A. Abd El-Moneim, H.M. Kamel, Zeinab A. Zaki and M.E. Abo Rehab. Effect of Honey and Citric Acid Treatments on Postharvest Quality of Fruits and Fresh-Cut of Guava. World Journal of Agricultural Sciences. 2015; 11(5):255-26.