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to utilize the potato flour for preparation of potato chocolate cookies. The potato tubers were procured from the experimental farm of Central Potato Research Institute (CPRI), Modipuram for the present studies and other materials viz. milk powder, sugar and PET jars were procured from the local market. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, dried and milled into flour. In this experiment potato flour was blended with wheat flour in ratio of 30:70%, 40:60%, 50:50%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The physico-chemical analysis and sensory evaluation was done to know the acceptability of Potato-chocolate cookies. On the basis of nutritional and sensory evaluation, cookies containing 30% potato flour scored high score for over-all acceptability.

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The prime role of the hydrochloric acid secreted by the parietal cells of the stomach is to assist in digestion of food .The another important role of it is to assist in immunity. The presence and secretion of the hydrochloric acid is a part of innate immunity that fights against the pathogens that enter our body through oral route. However if a person drinks fluids while eating food, the hydrochloric acid whose pH is 2-3, is greatly diluted and as a result the acid cannot effectively prevent the invasion of the GI tract by pathogens that are present in our food and water .This study reveals that those subjects who do not drink water while eating food but drink it after one hour of consumption of food are less likely to be infected with pathogens through GI tracts. Whereas those people who drink water while taking food are more prone to be infected by the pathogens.