Construction industry has accomplished extensive growth worldwide particularly in past few decades. For a construction project to be successful, safety of the structures as well as that of the personnel is of utmost importance. The safety issues are to be considered right from the design stage till the completion and handing over of the structure. Construction industry employs skilled and unskilled labourers subject to construction site accidents and health risks. A proper coordination between contractors, clients, and workforce is needed for safe work conditions which are very much lacking in Indian construction companies. Though labour safety laws are available, the numerous accidents taking place at construction sites are continuing. Management commitment towards health and safety of the workers is also lagging. A detailed literature study was carried out to understand the causes of accidents, preventive measures, and development of safe work environment. This paper presents the results of a questionnaire survey, which was distributed among various categories of construction workers in Kerala region. The paper examines and discusses in detail the total working hours, work shifts, nativity of the workers, number of accidents, and type of injuries taking place in small and large construction sites.
Millets are nutritionally rich and occupy an important place in the diet of people in many regions of the world. Although millets are nutritionally superior to cereals, their utilization as a food is mostly confined to the traditional consumers. So, the present study was undertaken to standardize millet milk from barnyard millet, little millet, kodo millet and finger millet by enzymatic extraction method. Aqueous extract of millet milk was treated with α amylase and pasteurized at 75ºC for 15 minutes. The pasteurized millet milk was evaluated for physical and nutritional parameters. Results showed that the physical properties of developed millet milk have met the requirement of plant-based milk in terms of viscosity (2.32±0.02 to 2.82±0.03). Protein content of millet milk varied from 1.38±.0.03 to 1.12±.0.02 g. Total polyphenols (205.72±0.13 mg/100 ml) and total antioxidant activity (81.64±1.77%) were high for finger millet milk and total flavonoid content was high for barnyard millet milk (96.25±1.88 mg/100 ml). Enzymatic treatment significantly reduced the anti-nutritional factor (phytic acid, tannin and trypsin inhibitor activity) content in millet milk. The enzymatically developed product had high In vitro protein (69.28±0.28 to 85.57±1.39%) and starch digestibility (69.75±0.56 to 63.36±0.12 mg maltose/g). From the results, it was concluded that the current approach provides a convenient way for the production of nutritionally sound millet milk at the household and industrial level.
A short duration high yielding barnyard millet culture ACM 10145 was developed at the Department of Plant Breeding and Genetics, Agricultural College and Research Institute, TNAU, Madurai. The culture inflorescence is pyramidal shape, incurved compact raceme and yield on an average 1700 kg/ha and 2500 kg/ha grain under rain-fed and irrigated condition which was 22 % and 17.6 % improved yield over VL 172 and CO (Kv) 2 respectively.. The grains are yellowish grey, oval and bold in size (1.09 mm) with high iron content (16 mg/100g). The white rice recovery of the milled rice and good taste that well suits the consumer's preferences and acceptance. The culture recorded the quality and average yield of fodder is also better than local check CO (Kv) 2.
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