Specific duplex polymerase chain reaction (PCR) was employed on 411 (386 cattle and 25 buffaloes) blood samples of dairy animals from 9 districts of Punjab, India, for simultaneous detection of Babesia bigemina and Trypanosoma evansi. The results were compared and correlated with conventional Giemsa stained thin blood smear (GSTBS) examination and haematological alterations to know the clinical status and pathogenicity of infections. The Bg3/Bg4 and TR3/TR4 primers were used in duplex PCR for B. bigemina and T. evansi amplified products of 689 bp and 257 bp, respectively. The overall prevalence by duplex PCR was found to be 36.49, 2.43, and 3.41% for T. evansi, B. bigemina, and dual infection, respectively. A more significant difference was observed for dual infection status (P ≤ 0.005) as compared to T. evansi (P ≤ 0.05) and B. bigemina (P ≤ 0.01) among various districts under study. A very low prevalence of T. evansi (0.73%) and B. bigemina (0.48%) was seen by GSTBS. The highly sensitive, specific, and cost-effective duplex PCR was able to detect latent T. evansi and B. bigemina infection in cattle and buffaloes. Haematological evaluation revealed marked pathology in B. bigemina infected group and in dual infected group in contrast to that infected with T. evansi alone.

Background: Dairy products like ice cream, yogurt and buttermilk are consumed widely due to their rich taste but these products lack anthocyanins, which are polyphenol and exhibit great antioxidant activity in both in vivo and in vitro studies. Therefore, adding a natural source of these antioxidants to the commonly consumed dairy product will be beneficial to the masses. Among all the sources, black carrots are the extraordinary and cheapest source of anthocyanins, which are commonly consumed as a natural fermented drink. In this study, an attempt has been made to examine the feasibility of black carrot concentrate as an ingredient into dairy products. Methodology: Ice cream, yogurt and buttermilk were prepared by incorporating black carrot concentrate at 2.5, 5.0, 7.5 and 10% level and were subjected to sensory analysis. The most acceptable products with 7.5% black carrot concentrate were analyzed for minerals, polyphenols and antioxidant activity. Effects of storage on physicochemical, microbial and sensory attributes of black carrot concentrate incorporated dairy products were further analyzed. Results: Sensory analysis revealed that black carrot concentrate could be used up to 7.5% as an ingredient into dairy product with high acceptability. Significant improvement in mineral content (Mg and Fe), polyphenols and antioxidant activity were reported in black carrot concentrate added dairy products. Developed dairy products exhibited an excellent amount of 24.52-113.27 mg/100g anthocyanins. Flavonoids increased by 14.52-34.62 times and Folin-Ciocalteu reducing capacity increased by 26.39-35.87 times in experimental dairy products. The storage study revealed that ice cream could be stored for more than 60 days, yogurt up to 5 days and buttermilk up to 10 days with excellent stability attributes. Conclusion: Incorporation of black carrot concentrate at the level of 7.5% resulted in high acceptability and exceptional nutraceutical property of dairy products. Incorporation of black carrot concentrate into dairy products would enhance the nutraceutical properties and mineral content of food, which could be highly significant in preventing hidden hunger and oxidative stress-induced disorders in developing countries.

Our work suggests that miR168 family has conserved sequence in higher plants. The seed region position 2-8 shows 70-95% pairing with human targets. Cleavage site at position 10-14 and these were analysed for the base preference with the targets showed 80-96% Watson Crick pairing.

Purpose – The purpose of this paper is to develop and standardize nutrient dense, easily digestible and affordable ready-to-eat supplementary foods from locally available ingredients for malnourished children and to assess their nutritional composition. Design/methodology/approach – To develop supplementary foods, wheat and green gram were germinated, dried and made into flour. Potatoes of “Kufri Pukhraj” variety procured from university were washed, peeled, sliced, boiled, dipped in potassium metabisulphite solution, dried and grounded into flour. Spinach leaves were washed, dried and made into powder. Five wholesome ready-to-eat supplementary foods, namely, panjiri, mathi, seviyan, biscuits and pinni, were developed from germinated cereal, pulse and potato flour and spinach leaves powder. The products were standardized with potato flour and spinach leaves powder. The developed products were analyzed for proximate composition by standardized methods. Findings – One-way analysis of variance and Tukey’s test was used to obtain differences in organoleptic scores within different levels of treatments. All five supplementary foods were acceptable at 30 per cent level of potato flour and 2.5 per cent level of spinach leaves powder. Mean scores of panjiri, mathi, seviyan, biscuits and pinni were significantly different (p < 0.05). Significant (p < 0.05) difference was observed in terms of moisture, crude protein, crude fat, crude fibre and ash content among the developed products. Practical implications – The developed ready-to-eat supplementary foods can be recommended for supplementary feeding programmes running in the country. Originality/value – The paper aims at the development of high energy protein supplementary foods for malnourished children. The developed complementary food blend is made up of variety of food groups like cereal, pulse, root and tuber and green leafy vegetables to provide wholesome nutrition to children. This is different to originally provided supplementary foods to children made up of only cereal. The developed products also add a variety to supplementary foods given to malnourished children in supplementary feeding programmes.

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An insalubrious diet regime and lack of physical exercise are the root causes for the causation of metabolic diseases. Thus, need for food choices that are nutritious, rich in antioxidants and are ready to eat has grown to a great extent. Accordingly, the present study was planned to develop an antioxidant rich bar with puffed wheat, Chia seed, mango (Leather+peel powder), apple (whole fruit Leather), guava (whole fruit Leather), peanut and honey in different proportions using standard bar moulds. Therefore, three types of bars were prepared, namely mango Chia seed bar, apple Chia seed bar and guava Chia seed bar. Formulated mango Chiaseed bar of 55g showed the highest overall acceptability with 2g mango peel powder and 8g mango leather. Apple Chiaseed bar and guava Chia seed bar were found acceptable on incorporation of 5g leather of apple and guava respectively. The fatty acid profile of the selected bars showed significant increase (p<0.01) in PUFA content. A significant increase (p<0.01) was found in vitamin C and β-carotene content, both of which act as a good natural antioxidants. The bioactive component and antioxidants such as total phenols, flavonoids, tannins showing DPPH, FRAP, ABTS and RPA activity elevated to significant (p<0.01) levels with the highest content in mango chia seed bar. The bar prepared was acceptable and nutrient-dense, therefore can be consumed by the general population to prevent and cure lifestyle diseases by increasing antioxidant content in their diet.