Informatics Publishing Limited

Divya K.

Abstract

Domestic violence is a principal factor responsible for social exclusion among women, particularly among marginalised groups. Being a woman from a socially excluded groups, the risk factors are severe than other victims of domestic violence from mainstream communities. Most of the studies on dalit women deal with the violent experiences faced by them from non- dalit social groups, however, this study deals with the violent experience of dalit women within the families with special reference to dalit women in Puducherry, India This study examines the relationship between domestic violence against Dalit women and how it excludes them from the mainstream society. The result indicates that Dalit women victims of domestic violence are exceedingly vulnerable to the impact of domestic violence and it makes them socially exclusion from the mainstream of the society. It reduces the possibilities of Dalit women’s participation in social life. Thus, domestic violence induced social exclusion works as a process which blocks the Dalit women’s contribution into the society as well as the nation. 

Keywords

domestic violence, social exclusion, dalit women, gender, caste discrimination

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Divya K. ¹, Alamelu Mangai S. ¹

Affiliations
1 PG and Research Department of Home Science, Bharathidasan Government College for Women, Puducherry-605 009, IN

Abstract

Science and technology in today era is exploring the possibilities of keeping the phrase “Let food be thy Medicineâ€. Compared to staple cereals rice and wheat, millets are termed as ’Nutri cereals’ that have high proportion of non-starchy polysaccharides and dietary fiber and has low glycemic index. Pearl millet is a drought tolerant crop cultivated in most parts of Africa and Asia, has high level of calcium, iron, zinc, lipids and good quality protein. Noodles are one of the most popular foods in the world; it ranks second after bread in the global consumption. Generally noodles are prepared using refined wheat flour and studies have shown the enrichment of noodles with wheat flour and millets, green leafy vegetables and others vegetables etc. In this study an attempt was taken to prepare homemade noodles by replacing the refined wheat flour totally with wheat flour and pearl millet flour. Pearl millet (Pennisetum glaucum) is processed into flour and substituted with wheat flour in five different proportions 40:60, 50:50, 60:40, 70:30 and 80:20. The formulated blends were used in the production of noodles and their cooking characteristics such as water absorption, swelling index and cooking loss were found. And the formulated noodles were further subjected to sensory evaluation by the panel of 30 members. The result showed that the noodles prepared with blend of wheat flour (60 per cent) and pearl millet flour (40 per cent) is found to be the most commonly accepted blend in both dry and cooked noodles. Hence pearl millet flour noodles will be a promising substitute when compared with commercial noodles in quality, taste and flavor.

Keywords

Pearl Millet, Noodles, Sensory Attribute, Swelling Index, Nutri Cereal

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