Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar 2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour.
An attempt was made to develop sapota jam to assess its prospect in marketability. The fruits were collected from local market and the pulp was extracted in the laboratory. Then the pulp was analyzed monthly for proximate composition. The proximate analysis of sapota pulp showed moisture 70.07%, ascorbic acid 8.90 mg/100g, pH 5.10, TSS 19.4% and total sugar 16.07%. No special change of ingredients was found during two months of storage. But, a little change was observed after four months. The products (jam) with three different formulations (50%, 75% and 100% pulp of the standard formula) were prepared. Sodium benzoate was added as preservative in a required quantity. These products were packed in appropriate container. A taste panel consisting 10 panelists adjudged the acceptability of the samples. The consumers’ preferences were measured by statistical analysis. Among the samples, jam made with 75% pulp of the standard formula (sample A2) was adjudged the best product by the panelists. Keywords: Jam; sapota; ascorbic acid; sugar; Achras zapotaDOI: http://dx.doi.org/10.3329/agric.v9i1-2.9473 The Agriculturists 2011; 9(1&2): 1-7
Abstract:Medicinal plants form an important and often the only component in the formulations used by the folk medicinal practitioners of Bangladesh for treatment of various ailments. Folk medicinal practitioners, otherwise known as Kavirajes, perform an integral role in the delivery of primary health-care to substantial segments of both rural and urban population of the country. To get a comprehensive view of the medicinal plants of Bangladesh, it is therefore important to conduct extensive interviews of individual Kavirajes of both urban and rural areas. Towards obtaining such comprehensive information, the present ethno-medicinal survey was conducted among the Kavirajes of 15 randomly surveyed villages of Tangail Sadar Upazila in Bangladesh to document their use of medicinal plants and the ailments treated by those plants. Information was obtained from the Kavirajes with the help of a semi-structured questionnaire and the guided field-walk method. The results showed that the Kavirajes of the 11 villages surveyed used a total of 55 plants distributed into 35 families in their formulations. The Mimoceseae family provided 4 plants, while the Acanthaceae, Liliaceae, Lamiaceae and Fabaceae families provided 3 plants each. Mainly leaves were used for this purpose. Other plant parts roots and stems were also used. The various ailments treated included gastrointestinal disorders, cuts and wounds, fever, respiratory tract disorders, snake bites, pain, menstrual problems, physical weakness, diabetes, mental disorders, cardiovascular disorders, skin disorders, chicken pox, burns, spermatorrhea, bone fractures and cattle ailments.
The study was carried out among the 246 school going children of urban slum of Tangail district and random sampling methods were applied. Slum population has been increasing in Bangladesh over the last three decades along with the growth and expansion of cities and towns.The facilities in urban slums were very much unsatisfactory due to lack of proper water supply and adequate hygiene and sanitation facilities. The good hygienic and sanitation knowledge and the practice have been found to be significantly low among the slum dwellers of Tangail district. Thewater supply and sanitation condition are improving very slowly in the urban slums of Tangail. Majority (94.7%) of the slum people use tube well water for drinking, cleaning and household purposes. The dustbin facility was the most neglected sector in these slums. Besides, Solid waste management and drainage system were totally unsatisfactory. It was observed that houses, shops, drains, roads etc. have been constructed unplanned and solid wastes were preserved on open places. Majority (58.1%) of the children did not ware sandal while going to latrine and did not cut finger nail regularly (54.5%). Most of the slum dwellers (63.4%) did not use cover for safety of the prepared food. It was observed that there was presence of pet/animal/insect in food preparation area of maximum households. Most of the people were unaware about toilet cleaning regularly. Findings of the study showed that 40.7% children were underweight, 28.9% children were stunted and 31.3% children were wasted. The child morbidity rate was high. Water quality, environmental sanitation and hygiene practices were positively correlated (r = 0 to +1) with health status of school going children. Thewater quality, environmental sanitation and hygiene practices have significant impact (p≤ 0.05) on the health of school going children of these slums.
The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T 1 . The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, p H , cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made
Herbal extracts are often used by the folk medicinal practitioners, rural peoples of Bangladesh for the treatments of various ailments for the primary health care. Now-a-days its uses are going more frequent with an established scientific literature. Low cost nutritive wafer biscuits made of ayurvedic or herbal extracts such as shatavari, ashwagandha and yastimadhu powder was developed and evaluated for its chemical composition for nutritive parameters. Brief microbiological studies were also planned to evaluate the shelf life and safety of the product. Finally a sensory evaluation was conducted to ascertain its overall acceptability amongst the population. It was shown that newly developed wafer biscuits were rich in carbohydrate (65%), energy and fat (24% fat). The results indicate that newly formulated biscuits were surprising high in protein (8.20%), dietary fiber (1.5%) and widely accepted by the consumers mainly due to its low cost and health benefits with respect to sensory qualities, high nutritive values . The results also indicated that the newly formulated biscuits were high in self-life ranking and it was agreed that this type of initiative could more effective for growing children as well as in certain therapeutic conditions when general malaise dominates the diseases and such type of fortified foods can be industrially launched as a social business.
This study described the comparison of different physicochemical parameters between fresh and frozen lamb meat. The pH measurement for fresh and frozen lamb meat did not show a significant difference. CIE L*a*b* (Commission Internationale de l'éclairage) color measurement technique was used and ∆E (distance between 2 colors) was found 5.32. On shrinkage measurement, there were significant differences (p<0.05) between the fresh and frozen meat. Frozen lamb sample showed 26.99% shrinkage compared to the fresh lamb which showed 18.09% shrinkage. The thawing loss did not show any significant difference. For texture analysis force and work were evaluated together for both fresh and frozen samples through Warner Bratzler texture analysis. The values did not show any significant difference. The absolute values of force and work were significantly different (p<0.05). Water binding capacity of the frozen and fresh sample were 56.57% and 59.27%, respectively. The moisture contents of fresh and frozen sample were 73.64% and 72.85%, respectively. Fat contents of fresh and frozen sample were 5.08% and 6.09% respectively. The study concludes that while comparing fresh and frozen lamb, only shrinkage and texture analysis showed significant difference whereas other physicochemical properties showed minor differences.
The ultimate goal of this study was to investigate the level of meat misbranding and adulteration from slaughterhouses, which is an indirect criminal activity according to the food law. In this study 87 slaughterhouses were selected from 30 markets in Dhaka municipal area purposively to collect data through a well-structured questionnaire. Results showed that a significant percentages of illegal activities done in slaughterhouses. Low weight given during the selling operations, mixing low quality species of meat with high quality one, low quality part of meat through hiding consumer concerns, water mixing before or after slaughter, un-hygienic practices and the level were 56.32%; 49.43%; 42.53%; 72.41% and 85.18% respectively. On the other hand, about 8.04% slaughterhouse used different types of non-meat chemical ingredients illegally to their product. Among four observed chemical sodium phosphate was used in 2.3% of slaughterhouses, nitrate & nitrite was used in 1.15% of slaughterhouses, sodium chloride was also used in 2.3% of slaughterhouses and cleaners & sanitizers was used in 3.45% of slaughterhouses. About 91.96% of slaughterhouses did not use those non meat ingredients chemical.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.