Rice is the staple food to half of world’s population providing more than one fifth of the calories consumed worldwide. Cereal grains are rich sources of phenolic compounds present in cell walls that help in combating many life style diseases occurring due to oxidative stress. Ri...
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Research Article10.9734/ijecc/2020/v10i930224
Millets are climate-resilient crops adaptable to wide variety of ecological conditions requiring less water for irrigation with better growth and productivity in low nutrient soils. They require low artificial fertilizers application and show minimal vulnerability to environment...
Open access
Research Article10.9734/irjpac/2019/v20i330136
The rural populations consisting of marginal and poor farmers are dependent on labourers for all farm related activities like sowing / planting of paddy, harvesting of agricultural and horticultural produce and application of pesticides which can be very costly. These labourers a...
Open access
Research Article10.9734/ijecc/2022/v12i1131178
Millets being climate resilient crops with high nutritional value are far better than staple grains like wheat and rice. Being adaptable to wide range of agro ecological conditions, the nutricereals little millet can grow on low fertility dry lands meeting demands of exploding po...
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Research Article10.9734/ijecc/2020/v10i930230
Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little mi...
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Research Article10.9734/irjpac/2020/v21i1130219
Conventional measurements used to study consumer response to food products may be subject to cognitive bias, as measurement data was consumer’s reported thoughts or through questionnaires. Therefore, for an unbiased approach electroencephalography (EEG), an electrophysiological m...
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Research Article10.9734/cjast/2020/v39i530545
Fermentation is a household procedure used to preserve and produce diversified products enriched with bioactive components. Different combinations of instant or ready to use dosa mixes were prepared using foxtail millet, rice and pulses like black gram and green gram dals by ferm...
Open access
Research Article10.9734/cjast/2020/v39i530542
Phytochemicals are a complex group of bioactive non-nutrient compounds of the plant kingdom and an integral part of the human diet. The present research was carried out to screen the phytochemicals in raw and germinated foxtail millets. The screening showed the presence of carboh...
Open access
Research Article10.9734/cjast/2019/v38i630394
Foxtail millet has been consumed similar to rice from times immemorial and many products like soups, vermicelli, pasta and malt mixes were done in recent times to increase the nutrient content of various food products. Due to climate changes, millet usage is increasing nowadays a...
Open access
Research Article10.9734/irjpac/2019/v19i230104
Quinoa has proteins of high biological value, carbohydrates of low glycemic index and phytosteroids with w - 3 and 6 fatty acids that provide health benefits. The main advantage of quinoa is that along with being a protein supplement in the flour industry, it meets the increasing...
Open access
Research Article10.9734/JPRI/2018/37915
The aim of the present study was to investigate the in-vitro antimicrobial activity of zinc nanoparticles synthesized from ethanol extract of Momordica charantia fruit. Antimicrobial activity was evaluated for Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and As...
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Research Article10.9734/JSRR/2017/31727
The success or failure of a crop is heavily depends on accumulation of received amount and intensity of rainfall mostly from southwest and northeast monsoon. Crop loss can be minimized by making adjustment through timely and accurate weather forecasting. Hence, there is necessity...
Open access
Research Article10.9734/ijecc/2022/v12i1030860
Millets are the 5th most important cereals in the world after wheat, maize, rice and barley. It is a minor cereal containing abundant of nutrients but its consumption is lacking to a certain extent mainly due to the lack of ready-to-cook or ready-to-eat products and processing of...
Open access
Research Article10.9734/cjast/2021/v40i1231385
There is a growth trend in buckwheat consumption, as it has high nutritional value. Buckwheat is the main form consumed, although the consumption of buckwheat sprouts is increasingly popular in the world. Buckwheat grains were germinated at 30°C for 48 hours with 12 hours of soak...
Open access
Research Article10.9734/irjpac/2021/v22i130350
Fermentation is a promising food processing method that can be used to diversify the food and improve nutritional property. Pasta a convenient and ready to cook food was developed using durum wheat and fermented little millet flour. Different formulations were prepared by mixing...
Open access
Research Article10.9734/irjpac/2020/v21i1630255
Nowadays, demand and aspiration for nutritionally balanced snacks that are palatable, portable, convenient is high. Increasing demand from consumers for nutritious snacks has provoked the researcher to develop food bars that are nutritious and convenient. The bar was developed w...
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Research Article10.9734/cjast/2020/v39i2030802
The study aims to standardize papaya – black grape blend fruit rollups in proportions of 70:30, 60:40, 50:50 with experimental Ezidri food dehydrator and to compare them with 50:50 of control cabinet dryer rollups. Experimental Ezidri 50:50 ratio rollups were accepted by taste pa...
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Research Article10.9734/cjast/2019/v35i530200
Consumption of natural bioactive compounds and dietary fibre offers health benefits and protection against lifestyle diseases. Papaya peel which is discarded waste contributes to environmental pollution, but it can be a good source of minerals, fibre and phenolic compounds with a...
Open access
Research Article10.9734/JPRI/2018/41384
Blending vegetable oils can be one of the potential solutions for optimum fatty acids composition and good storage stability. The present study was conducted to identify the best oil blend ratio in terms of physico-chemical, functional and sensory properties of cottonseed and soy...
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Research Article10.9734/CJAST/2018/40193
Lot of attention is focused on the development of value-added foods that promote wellbeing and improve health due to increased awareness among consumers, rapid urbanization and globalization. Many by-products may be useful as source of nutrients and potential functional ingredien...
Open access
Research Article10.9734/irjpac/2019/v19i330114
Agriculture is extremely vulnerable to climate change and short duration and higher temperatures eventually reduced yields of crops white encouraging weed and pest proliferation. the changes in precipitation patterns increase the likelihood of short- run crop failure and long run...
Open access
Research Article10.9734/ijecc/2022/v12i121440
Incorporation of cotton stubbles into the soil after harvesting will help in reducing the pink boll worm incidence. The present study was conducted with an aim to determine the effectiveness and usefulness of incorporation of cotton stubbles into the soil by the farmers. A total...
Open access
Research Article10.9734/ijecc/2022/v12i111382
Aims: To study the parameters for recording speed of germination, vitamin C and amylolytic changes in quinoa over a period of 72 h. Sample: Whole (HGQ) quinoa grain (Chenopodium quinoa Willd) was procured from Department of Agronomy, College of Agriculture, PJTS Agricultural Univ...
Open access
Research Article10.9734/irjpac/2019/v20i430143
Aim: To analyse the antioxidant and antinutritional components of germinated quinoa. Sample: Whole (HGQ) and dehulled (DGQ) quinoa grain (Chenopodium quinoa Willd) was procured from Department of Agronomy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyder...
Open access
Research Article10.9734/cjast/2019/v38i630449