IOSR-JESTFT   Volume-1 ~ Issue-5 ~ Nov–Dec 2012

Abstract: Due to the lack of proper knowledge on the quality of water, Indian farmers are facing huge problems these days as the industrial waste water enters into the rivers and are used for irrigation purpose by the farmers. There is scarcity of water as the water levels are decreasing day by day. As the population continues to increase, the shortage of water becomes eminent. Water quality is also an issue, since runoff from fields makes river water more saline because they carry soluble mineral salts as well as excess nutrients from fertilizer such as nitrogen, phosphorus and potassium. As a result the water may be too salty to use for irrigation further downstream, since most crops cannot cope with salty water. By making the farmers aware of quality usage of water we can help them to tackle the major problems related to water.
Keywords:Reduction of farmer's problem, water problem in agriculture, reclaimed water in agriculture

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Abstract: Effects of fortification of flaxseed at different levels were assessed on the nutritional and sensory quality of biscuit. Supplementation of wheat flour with flaxseed powder was done at different levels 0-43%. A novel fortified biscuit was successfully produced and it was observed as the concentration of flaxseed increased the moisture, fat, ash, protein showed gradual increase whereas dietary fibre showed a rapid increase and however, carbohydrate content was decreased. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased. Also the dark color intensity was increased with the increase in fortification. On the basis of nutritional and sensory quality, biscuit when fortified with blends of 10% flax seed resulted in better quality and nutritious biscuits (carbohydrate content 69.76%, protein content 10.59%, fat content 11.07%, ash content 2.48% and fibre content 7.77%).
Keywords:Biscuits, Wheat Flour, Flaxseed Powder.

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Abstract: Nutri bar is a popular food with blend of ingredients to provide nutrition to different age groups most widely recommended for consumption by women (who are pregnant, lactating or are attempting to become pregnant) in an amount that is effective for enhancing their nutrition. Despite the interesting nutritional properties, Nutri bar provides some medicinal properties as well, like demulcent, carminative, laxative, lactogenic, and rubefacient. In present research traditional ingredients, such as fenugreek, dry ginger, gum acacia, have been incorporated into Nutri bar to increase milk production of mothers along with some other ingredients like almonds, cashews, coconut, honey, makhana as nutrition supplement. These ingredients used were assessed at different levels to make a bar of better nutrition. Semolina (92.5g) when fortified with makhana (7.5g), coconut (6g), cashew (5g), almonds(5g), fenugreek(0.1g), ginger (0.1g), gum acacia (5g) and honey (42g) attained a good consistency, nutritional value and better organoleptic properties. Microbiological studies during storage under ambient temperature conditions were also studied.
Keywords:Nutribar, supplementation, sensory quality, semolina, makhana.

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Abstract: Flour prepared from dried potato peels were inoculated with pure strains of either Aspergillus niger or Saccharomyces cerevisiae and then left to ferment for seven days. Chemical analysis of the fermented peel mash revealed a significant (P< 0.05) increase in the crude protein content (13.62%) of the potato peel mash when compared with the unfermented potato peel (10.50%).The result also shows that fermentation increased significantly the crude protein, ash, lipid and fibre content of the fermented potato peel mash, while a decrease in carbohydrate was observed. Moisture concentration of 125%, temperature of 30OC and 25OC and a pH of 3.5 and 5.5 were found to be optimum for the growth of A. niger and S. cerevisiae on the mash. Increase in all mass resulting from the growth of the micro-fungi contributed to the resultant increase in the crude protein content of the fermented mash. The fermented peels could therefore be a good source of cheap protein enriched feed.
Keywords:Feed, Fermentation; Potato peels; Crude Protein; Microorganisms.

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