004944   MURAGOD P P, CHIMMAD V B (Food Processing and Nutrition Dep, Akkamahadevi Mahila Vishwavidyalaya, Vijayapur- 586 108) : Food and nutrition behaviour of women in Hubli-Dharwad. J Eco-friendly Agric 2019, 14(2), 75-7.

Nutrition, as one of the key factors that help an individual to attain one’s full potential as an adult, depends to a great extent on the quantity and quality of food. The investigation, to assess the food behaviour and diet quality of women police personnels working in technical cadres of police department of Hubbali-Dharwad, was carried out during 2013-2014. The nutrient adequacy of women police varied for energy (81 to 157 %), protein (55.66-96.54 %), fat (109.85-379.60 %), thiamine (96.00 to 211.00 %) and magnesium (31.20-298.49 %). The rest of the nutrient contents were lower than the RDA. More than 50 per cent of police women consumed fair quality diets (54.45 %) followed by good (22.22 %) and poor (18.89 %) qualities. Only 4.44 per cent women police consumed very good quality diet.

3 tables, 8 ref

004947   TRIPATHI J, SINGH J (Food, Nutrition and Public Health Dep, Sam Higginbottom Univ of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, Email: jayatripathi1009@gmail.com) : Nutritional potential of malted nutri flour against conventional flours used in Indian food products. J Appl Nat Sci 2019, 11(3), 694-7.

The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100 g) as well iron content (9.22 mg/100 g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.

1 table, 17 ref

004943   MISHRA S, SHARMA K (FSN Dep, Maharana Pratap Univ of Agriculture & Technology, Udaipur, Rajasthan) : Development of pumpkin peel cookies and its nutritional composition. J Pharmacogn Phytochem 2019, 8(4), 370-2.

In India pumpkin has been used in huge quantities and it is well known that pumpkin is a nutritious food. So, in a very large amount of pumpkin peel are also produced and its gone as a waste item. The objectives of this study were develop and standardize pumpkin peel based biscuit and analyze the proximate component of developed product. Biscuits prepared by 20 % of pumpkin peel flour were most accepted by the panel members on 9-point hedonic scale of sensory evaluation. Proximate analysis in which moisture, protein, fat, fibre, carbohydrate, energy and ash value had been calculated and the mean value of the analysis are respectively- Moisture (6.59 %), Fat (21.75 gm/100 gm), Protein (0.08 gm/100 gm), Carbohydrate (69.40 gm/100 gm), Fibre (0.16 gm/100 gm), Ash (1.91 gm/100 gm) and Energy (473.71 kcal/100 gm). Hence, the biscuit is quite rich in nutrient and can be used for combating malnutrition and also for the pregnant women.

1 table, 9 ref

004946   SRILEKHA K, KAMALAJA T, MAHESWARI K U, RANI R N (Foods and Nutrition Dep, Professor Jayashankar Telangana State Agricultural Univ, Hyderabad, Telangana) : Evaluation of physical, functional and nutritional quality parameters of kodo millet flour. J Pharmacogn Phytochem 2019, 8(4), 192-5.

Evaluation of quality characteristics of millets help in development and promotion of millet based products. Evaluation of physical and functional properties revealed that bulk density, rehydration ratio, water activity, water holding capacity, water absorption index and water solubility index was 0.68 ± 0.00 g/ml, 2.14 ± 0.07 %, 0.48 ± 0.00, 0.53 ± 0.00, 8.00 ± 0.00 g/100 g and 8.06 ± 0.02 g/100 g respectively. Water activity and rehydration ratio were within the acceptable range indicating good storage stability, freshness. The nutritional composition of kodo millet flour was moisture, protein, fat, ash and crude fiber, carbohydrate, energy, vitamin C, dietary fiber, in vitro protein digestibility and per cent radical scavenging activity was 9.64 ± 0.13 %, 7.60 ± 0.1 %, 1.24 ± 0.15 %, 1.39 ± 0.05 % and 4.06 ± 0.03 %, 76.04 ± 0.12 %, 345.77 ± 0.9 K. Cal/100 g, 0.67 ± 0.12 mg/100 g, 14.78 ± 0.11 g/100 g, 74.58 ± 0.35 and 55.22 ± 1.60 % respectively.

1 illus, 1 table, 27 ref

004942   GOYAL S, KAUR T J (Home Science Dep, Kurukshetra Univ, Kurukshetra, Haryana) : Antioxidants: Dietary scavengers in lifestyle diseases. J Pharmacogn Phytochem 2019, 8(4), 96-102.

Many researchers have reviewed the involvement of free radicals in the development of lifestyle diseases like diabetes, cancer, cardiovascular diseases, cataract, aging, neurodegenerative diseases, etc. Antioxidant plays an important role in preventing these degenerative diseases by scavenging free radicals. Antioxidants from exogenous sources are necessary to have as endogenous antioxidant defenses like superoxide dismutases, metal binding protein, H₂O₂ removing enzymes are inadequate to prevent these diseases. Considering all this, the review article presents the research conducted by various researchers on dietary sources of antioxidants and their benefits in preventing lifestyle diseases.

1 illus, 113 ref

003699   NAZIR S (Islamic Univ of Science and Technology, Awantipora, Jammu and Kashmir) : Development and quality evaluation of pulse (soya) based beef nuggets. Int J Multidiscip Res Dev 2019, 6(6), 75-9.

The expense of beef source protein is expanding step by step. So it is important to examine the utilization of less expensive and nutritive options in different meat businesses. The examination was directed with the end goal of exploring the incorporation of soya meat in beaf nuggets and its impacts on physical characteristics, nourishing arrangement and tangible quality with five (5) treatments, 0% (T0), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) having three (3) replications. The results indicated that the incorporation of soya meat decreased moisture, crude protein, ether extract, and cooking loss but increased carbohydrate, ash and cooking yield in beef nugget samples. Highly significant (<0.0001) difference was observed in moisture, crude protein, ether extract, ash, carbohydrate and cooking yield. L* values increased and a* values decreased with a high level of soya meat incorporation. No significant difference was observed in the color parameter except in L* values. Incorporation of soya meat decreased aroma and taste score of beef nugget whereas appearance and texture indicated the highest score. Production cost was reduced for incorporating soya meat in a beef nugget. Beef nugget treated with 50% and 100% soya meat found to be more acceptable in terms of sensory evaluation.

31 ref

003695   JANDU R, KAWATRA A (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar, Haryana) : Nutritional composition of kulcha prepared from three varieties of pearl millet by incorporating soyabean flour. Pharma Innov 2019, 8(6), 52-4.

The present investigation was conducted to evaluate the nutrient composition of kulcha prepared from three varieties of pearl millet with incorporating soyabean flour. The protein and fat content of kulcha developed from HC-20, HHB-67 improved and WHC-901 were observed as 14.26, 13.53 and 13.79 g/100g and 9.23, 8.71 and 9.88 g/100g, respectively. The concentration of calcium and iron in kulcha developed from HC20, HHB-67 improved and WHC-901 were 39.51, 40.35 and 39.57 mg/100g and 4.47,3 3.57 and 3.16 mg/100g, respectively. It was found that development of pearl millet based bakery products is not only nutritionally superior but also provides an alternative to wheat based bakery products.

2 tables, 10 ref

003703   SRUJANA M N S, KUMARI B A, SUNEETHA W J, PRATHYUSHA P (Foods and Nutrition Dep, Professor Jayashankar Telangana State Agricultural Univ, Rajendranagar, Hyderabad, Telangana) : Processing technologies and health benefits of quinoa. Pharma Innov 2019, 8(5), 155-60.

Quinoa (Chenopodium quinoa Willd) is a stress-tolerant pseudo cereal cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions with Peru and Bolivia being the main producers. The edible seeds of quinoa are small, round and flat. Seed colors can range from white to grey and black, or can be yellow and red. Because of its high nutritional characteristics, United Nations General Assembly has therefore declared 2013 as the "International Year of Quinoa. Quinoa is a rich source of protein (12-16.5%) with protein quality equivalent to that of casein. In addition, this “wonder grain” is gluten free, rich in bioactive compounds like antioxidants, polyphenols, flavonoids, vitamins and minerals that imparts various health benefiting characteristics to this grain. Human health and food security have become increasingly important with the advents of climate change, accelerated human population growth, rise of metabolic disease, and increasing median age of the population. About 1 in 8 individuals are suffering from chronic undernourishment, while diabetes, obesity, and other metabolic disorders resulting in a mounting prevalence of age-related disorders such as fragility, cardiovascular diseases, and osteoporosis. Functional products prepared with different processing techniques such as quinoa cereal bar, quinoa flakes, quinoa pasta, have been known to have various health benefits and to be effective in cases of obesity, cardiovascular diseases, hypertension, and celiac disease. Grain processing techniques like soaking, germination and malting, are known to improve the nutrient content and decrease the antinutrients in quinoa grain.

1 illus, 3 tables, 51 ref

003693   GODAGE S, SHERE P D, GAIKWAD S T, AGRAWAL R S (Design and Technology Univ, Pune, Maharashtra) : Antioxidant synergism: An approach for development of antioxidant rich blend for snack bar. Pharma Innov 2019, 8(5), 36-40.

The intake of antioxidants helps to decrease oxidative stress which may lead to cancer, cardiovascular disease and pre-mature ageing. Phytochemicals from plant are more effective in reducing the free radical formation and act as a natural antioxidant. Vitamin A, C, E and phenolic compounds are partners in defence and have a synergistic relationship working together so that their combined effect is greater than the sum of their individual actions. The attempts were made in present investigation to formulate the natural antioxidant rich snack bar blends and assess the in vitro antioxidant activity of blends. Three blend formulations rich in natural antioxidants were developed with plant food ingredients rich in vitamin A, C, E and polyphenols. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method was standardized for sample extraction and estimation of in vitro antioxidant activity. The red kidney bean-based blend formulation found to contain highest % inhibition activity compared to other two formulations. Ascorbic acid was used as a positive control. The antioxidant rich snack bar blend formulation was developed with natural plant food ingredients.

2 illus, 3 tables, 23 ref

003690   ALSAAD A J A, ALTEMIMI A B, AZIZ S N, LAKHSSASSI N (Food Science Dep, Basrah Univ, Basra, Iraq, Email: ammaragr@siu.edu) : Extraction and identification of cactus Opuntia dillenii seed oil and its added value for human health benefits. Pharmacogn J 2019, 11(3), 579-87.

Cactus Opuntia dillenii presents multiple health benefits. The current study aims to investigate the seed composition and content of prickly pear fruits from Iraq. Results obtained showed that Opuntia dillenii contained 9.5 % of seeds of the entire fruit while extracted oil presented 6.5 % of total seed composition. Fatty acid analysis revealed that the polyunsaturated linoleic acid (72.9 %), the saturated palmitic acid (15.12 %) and stearic acid (7.51 %) presented the main seed fatty acids of Opuntia dillenii. Other essential oils were detected but at low percentage. Interestingly, stearic acid content in Cactus oil presented 7.51 %, which is much higher than soybeans (~3 %) that are considered as the largest source of animal protein feed and the second largest source of vegetable oil worldwide. Stearic acid presents neutral effects on the concentration of blood serum LDL cholesterol and does not exhibit cholesterolemic effects on human health. The analysis of cactus seed oil demonstrated a strong antioxidant ability estimated by their capability to reduce oxidation. Treated cake with BHT (butylated hydroxytoluene) at concentration of 0.02 mg/100 g of butter from cactus seed-oil exhibited lower peroxide values ranging from 0.67 to 1.5 milli-equivalents (meq) peroxide per 1 kg of oil throughout 15 days of storage time at 4 °C. In contrast, treated cake with 0.11 mg/100 g of butter from cactus seed-oil presented lower peroxide values ranged from 0.69 to 2.5 meq peroxide per 1 kg of oil among all treatments. Because of its high-saturated fatty acid composition (>22 %) and rich linoleic acid (72.9 %) composition, Opuntia dillenii present an alternative source with several health benefits by lowering cholesterol risks and for biodiesel production.

4 illus, 4 tables, 53 ref

003706   WIRAWATI C U, SUDARWANTO M B, LUKMAN D W, WIENTARSIH L, SRIHANTO E A (Bogor Agriculture Univ, Bogor, Indonesia, Email: cutami@polinela.ac.id) : Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Vet World 2019, 12(6), 823-9.

Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6 % (five isolates) were identified as Lactococcus lactis ssp. lactis, 25 % (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6 % (two isolates) were identified as L. lactis ssp. cremoris, and 8.3 % (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.

3 illus, 3 tables, 41 ref

003689   AKSHATHA, SANKANGOUDAR S (Extension and Communication Management Dep, Agricultural Sciences Univ, Dharwad, Karnataka) : Knowledge perception of Anganwadi workers regarding overall development of children. J Pharmacogn Phytochem 2019, 8(3), 1938-42.

The research study was conducted in Dharwad taluk of Dharwad district of Karnataka state during 2016- 17 to know the knowledge of Anganwadi workers regarding overall development of children. Co-relation research design was employed in the present research study. Total 150 rural Anganwadi workers (AWWs) were selected randomly for the study. The data was collected from the selected sample through questionnaire. The collected data were tabulated and analyzed by using suitable statistical tools. The results showed that, knowledge level statements regarding overall development of children were divided into three aspects viz. immunization, nutrition and growth monitoring. Among these, AWWs had high knowledge regarding immunization and medium knowledge about nutrition and growth monitoring. AWWs had good knowledge about developmental activities like physical, cognitive, emotional, language and social development. In case of respondent’s age, education, socio-economic status, experience and training were positively and significantly related with knowledge level. Size of family and job performance were non-significantly related with knowledge level of AWWs.

7 tables, 5 ref

003692   DEY S, SARKAR D (Zoology Dep, A.P.C. Roy Govt. Coll, Siliguri, Darjeeling, West Bengal) : Quantitative estimation of total protein, fatty oil and soluble sugar content in different mutant plant types of Sesamum indicum L. J Pharmacogn Phytochem 2019, 8(3), 1102-4.

Quantitative estimation of protein, fatty oil and soluble sugar content is made in control and 21 different true breeding viable macromutant (induced by chemical mutagenesis) lines of sesame (Sesamum indicum L.) at M4 generation. Results indicate that thick leaf mutant shows superiority over control for all the traits under study but many of them show increased content of protein, fatty oil and soluble sugar content than control. Some of the true breeding macromutants closely correspond to the ideotype being looked for in the species. More desirable plant types may be raised after intercrossing, followed by selection for increased benefits in the long run.

1 table, 23 ref

003698   KISAN B S, KUMAR R, ASHOK S P, SANGITA G (Dairy Technology Div, ICAR-NDRI, Karnal, Haryana) : Probiotic foods for human health: A review. J Pharmacogn Phytochem 2019, 8(3), 967-71.

Probiotic foods are the leading components of functional food sector. Probiotic organisms are known for their several health beneficial abilities. Fermented dairy products are the most preferred traditional matrix for probiotic, but increasingly, other products are being used as the probiotics delivery vehicle. Composite foods are the relatively uncommon matrix for probiotic. Combination of milk and cereal can provide better nutrition to mankind with higher growth of the probiotic organism. Composite probiotic products may lead to product diversification with improved nutrition at a lower cost. However, the sensory acceptability of these types of food products remains to be a major problem. Further, Probiotic composite dairy products are not systematically evaluated for their health beneficial properties in animal and human model. Systematic and in-depth study is required in this field.

1 table, 61 ref

003705   TYAGI P, CHAUHAN A K, APARNA (Banaras Hindu Univ, Varanasi, Uttar Pradesh) : Effect of storage period on chemical parameters and sensory admissibility of cookies incorporated with stem powder of Giloy (Tinospora cordifolia). J Pharmacogn Phytochem 2019, 8(3), 739-42.

In present investigation cookies were developed by incorporation of giloy stem powder and effect of storage on cookies qualities were analyzed by chemical parameters [(Moisture %, Peroxide value (PV) and Thiobarbituric Acid Value (TBA)] and sensory characteristics. The result showed gain in moisture content from 1.82 ± 0.04 % to 4.31 ± 0.23 %, peroxide value from 1.48 ± 0.17 to 5.25 ± 0.09 (meq O₂ /kg fat) and TBA value from 0.06 ± 0.01 to 0.29 ± 0.03 (mg malonaldehyde /kg sample) respectively, and decrement in sensory parameters in giloy cookies during storage of 90 days. It was revealed that giloy cookies significantly more stable than control cookies and accepted by consumers up to 90 days of storage. Hence incorporation of giloy stem powder as a source of phytochemical could be an innovative approach to enhance its chemical stabilities and maintain sensory qualities.

5 illus, 3 tables, 23 ref

003697   KHANAM T, MALIK S, GURURANI P, CHAUDHARY V (Food Technology Dep, Uttaranchal Univ, Premnagar, Dehradun, Uttarakhand) : Nutritionally enriched cake using vegetable and fruit waste: A review. J Pharmacogn Phytochem 2019, 8(3), 722-5.

Cake is considered as a semi-dry spongy food item that contains air pockets that have entrapped in a starch and protein network. Cake has being prepared by using different constituents like eggs, flour, sugar, fat, additives and leavening agents. The final quality of the cake is influenced by the different formulations used in cake. In today’s society cake is consumed as one of the most common and popular dessert. Each ingredient in cake performs specific function and enhances the importance of cake in the market. Fruits and vegetables are also added in cake to increase the quality of the cake. Pumpkin is rich in antioxidants, proteins, vitamins, carotenoids and minerals but low in calories and fat. Pumpkin is antidiabetic, anti-carcinogenic, anti-inflammatory, anti-microbial and anti-parasitic in nature. Along with the flavor pumpkin also enhance the nutritive value of the cake. Apple pomace is a waste generated from apple juice industry. Apple pomace is an excellent source of dietary fibre, proteins, pectin and antioxidants. Apple pomace has many health benefits. Pumpkin and apple pomace also show some medicinal properties. The cake prepared from apple pomace and pumpkin was evaluated for its proximate and physico chemical parameters.

3 tables,33 ref

003694   HAZRA T, SINDHAV R, PARMAR M, PATEL A, APARNATHI K D (Kamdhenu Univ, Amreli, Gujarat) : Tomato skin: A source of natural antioxidant for ghee during storage. J Pharmacogn Phytochem 2019, 8(3), 718-21.

Ghee (Clarified butterfat), a popular dairy product of the Indian subcontinent, develops off-flavor during storage due to autoxidation. Addition of tomato skin, a source of natural antioxidants, @ 0.4 %, increased the antioxidant potential of ghee in terms of without affecting sensory and physicochemical properties. Peroxide value analysis revealed that shelf life of ghee added tomato skin was significantly higher than that of control ghee. Thus the study suggested that tomato skin could be used as a source of natural antioxidants for increase the oxidative stability of ghee.

2 illus, 2 tables, 8 ref

003704   TEWARI S, DAVID J, GAUTAM A (Warner Coll of Dairy Technology Dep, Sam Higginbottom Univ of Agriculture, Allahabad, Uttar Pradesh) : A review on probiotic dairy products and digestive health. J Pharmacogn Phytochem 2019, 8(3), 368-72.

Probiotics are live bacteria and yeasts that are good for human health, specially for digestive system. Human body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep our gut healthy. The health promoting benefits and efficacy of probiotics has been demonstrated in many models of gastrointestinal disease. Probiotics have an antimicrobial effect through modifying micro flora, secreting antibacterial substances, competing with pathogens and bad microorganism to prevent their adhesion, competing with nutrients necessary for pathogen survival, producing an antitoxin effect and reversing some of the consequences of infection on the gut epithelium. Fermented milks, kulfi, cheese, enriched yoghurt, yoghurt-like products are the commonly used Probiotic food preparation.

2 tables, 14 ref

003700   RAGHUWANSHI V P, AGRAWAL R S, MANE K A (Design and Technology Univ, Loni- Kalbhor, Pune, Maharashtra) : Flaxseed as a functional food: A review. J Pharmacogn Phytochem 2019, 8(3), 352-54.

Flaxseed has recently gained attention as a functional food ingredient due to its rich potential health benefits associated with its biologically active components such as alpha-linolenic acid, lignans, and dietary fiber. Health benefits attributed to flaxseed include antioxidant, antidiabetic, anticancer properties etc. As a functional food ingredient, flaxseed or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review is an attempt to highlight the potential of flaxseed as functional food.

1 table, 15 ref

003701   SHINDE D D, PAWAR V S (Food Chemistry and Nutrition Dep, Food Technology Coll, VNMKV, Parbhani, Maharashtra) : Preparation of mid-day meal premix using multigrain. J Pharmacogn Phytochem 2019, 8(3), 74-6.

Multigrain premix is an astonishing breakfast meal that is packed with minerals, vitamins, an amazing amount of protein, energy, carbohydrates and dietary fibre, due to the supplementation of soya mince and other whole legumes. Thus it is found convenient to prepare a multigrain premix for the mid-day meal of student which will provide them all nutrients with proper amount and best suited overall acceptability. The present investigation on “preparation of mid-day meal premix by using multigrain” formulated from mixture of cereals and whole legumes, were carried out in department of Food Chemistry and Nutrition, College of Food Technology, V.N.M.K.V., Parbhani MHS. The result revealed of analysis that taste of multigrain premix had significant and positive impact on the consumer with the ample amount of nutrients it supply. The premix in primarily wheat based and supported with rice, whole legumes and soya mince.

3 tables, 9 ref

002440   SINGHAL P, GUPTA P K, SINGH P (Community Medicine Dep, Mulayam Singh Yadav Medical Coll & Hospital, Meerut, Uttar Pradesh) : Assessment of domestic violence and its determinants among women- A questionnaire study. J Adv Med Dent Sci Res 2019, 7(3), 175-7.

The present study was conducted to assess cases of domestic violence and its determinants in known population. The present study was conducted among 180 females. An interviewer‑based semi structured questionnaire was prepared based on the WHO multi‑country study on women’s health and domestic violence against women. Age difference between women and husband was 0-4 years in 68, 5-9 years in 92, >10 years in 20. Dowry was asked and given in 94, asked and not given in 40, not asked but given in 34 and neither asked not given in 12. Choice of husband by self in 36, parents in 84 and relatives in 60. The difference was significant (P< 0.05). Physical violence was seen in 110. Emotional abuse in 34 and sexual abuse in 36 cases. The difference was significant (P< 0.05). Authors concluded that there was high number of domestic violence among women, hence effective steps should be taken to avoid such incidence.

2 tables, 12 ref

002437   SETYAWARDANI T, SUMARMONO J, WIDAYAKA K (Animal Production Dep, Jenderal Soedirman Univ, Purwokerto, Indonesia, Email: trianaunsoed@gmail.com) : Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2). Vet World 2019, 12(3), 409-17.

The research was conducted to determine the effect of temperature and storage duration on the physicochemical, lipolytic, microbiological, and proteolytic characteristics of goat cheese made using Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2 bacteria. The cheese was stored at 4°C and −20°C for 0, 15, 30, 45, and 60 days. Observations were made on its physicochemical, lipolysis, and microbiological characteristics. The proteolysis pattern was measured with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The protein, fat, ash and total solids levels of cold-stored cheese were higher than the frozen-stored one. The frozen-stored cheese’s free fatty acids (FFA) and acid degree value (ADV) levels are lower than those of the cold-stored cheese as indicated by the partial lipolysis event. The total yeast in the frozen-stored cheese is lower than that in the frozenstored cheese. Finally, the electrophoresis profile indicates that proteolysis of the frozen-stored cheese is formed since there have been detected α_s1-casein, α_s2-casein, β-casein, and κ-casein in the casein breakdown during the 60-day storage. The physicochemical characteristics of cold-stored cheese are better than the cheese stored at frozen temperature. However, frozen-stored cheese produces lower FFA and ADV than cold-stored cheese and lipolysis occurs only partially.

3 illus, 3 tables, 29 ref

002433   JHANSYRANI T, SUJATHA D, RUPASREE P, BHARATHI K, PRASAD K V S R G (Sri Padmavati Mahila Visvavidyalayam, Tirupati - 517 502, Email: kvsrgprasad@gmail.com) : In-vitro antioxidant potential of selected nutraceuticals. Int J Pharm Sci Res 2019, 10(3), 1426-32.

The current study involves evaluation of antioxidant potential of selected nutraceuticals like barley grass juice (Hordeum vulgare L.), ethanolic extracts of cashew apple (Anacardium occidentale L.) and sea lettuce (Ulva reticulata F.) in in-vitro experimental model using goat liver slices at different concentrations (100, 200, 400, 800 and 1600 mg/kg, p.o). The oxidative stress was induced using hydrogen peroxide, and the levels of lipid peroxidation (LPO), superoxide dismutase (SOD), catalase, and reduced glutathione (GSH) were measured. Rutin was used as a standard. Barley grass juice, ethanolic extracts of cashew apple and sea lettuce have dosedependently ameliorated the LPO, an indicator of membrane damage caused by oxidative stress. The selected nutraceuticals have significantly improved the levels of antioxidant enzymes like SOD, catalase, and GSH. Although the present study reported the antioxidant potential of the selected nutraceuticals, it still needs to be explored in different test systems employing different inducers.

1 table, 32 ref

002431   GAUTAM S P, SINGH R P (Biochemistry Dep, N.D. Univ of Agriculture and Technology, Kumarganj, Ayodhya, Uttar Pradesh) : Biochemical screening of antinutritional factors in desi and kabuli chickpea (Cicer arietinum L.) germplasm. J Pharmacogn Phytochem 2019, 8(2), 2116-8.

The present investigation was carried out in thirty distinct (desi and kabuli) chickpea garmplasm namely KWR 108, BG 547, PDG 84-16,Phule G-5, HC 3,BG 362,SBD 377,JAKI 9218, Rajush ICCV 88105, Vijay, IPC 97-72, BG 5058,ICCV 05107,IPC 2004-52,Virat, KAK 2,BG 1003,JGKI,BG 1053,BG 267,L 550, HK 94-134, ICC 3137, GNG 2237, Phule G 0625-9, CSJK 77, NDGK 99-9 NDGK 98-8IPCK 2009- 145. All the chickpea germplasms showed wide variability in there antinutrient content regarding phytic acid, tannin and total phenol content which were recorded maximum in desi genotype followed by kabuli germplasm. The phytic acid (mg/g), tannin (mg/g) and total phenol content where noticed between 10.52- 12.71, 4.67-4.83 and 71.23-107.40. The phytic acid tannin and total phenol of kabuli germplams where reported from 10.35-11.16 (mg/g), 4.53-4.72 (mg/g) and 95.37-68.23 (mg/100 g). Minimum phytic acid, tannin, total phenol content observed in Vijay, KWR 108 and KWR 108 in desi gerplasm. The minimum phytic acid tannin and total phenol content where found in BG 1003 followed by CSJK 77.

1 illus, 1 table, 12 ref

002435   PUNIA D, REENA, DHANDA B, BALDA S (Human Development and Family Studies Dep, CCSHAU, Hisar, Haryana) : Relationship between aspects of interpersonal cognitive and social problem among children. J Pharmacogn Phytochem 2019, 8(2), 1908-11.

The present study was carried out in Hisar district of Haryana state. Social problem-solving test- revised developed by Rubin (1988) was used to assessed interpersonal cognitive problem-solving skills of children. Result showed that prosocial strategies were negatively correlated with all aspects of social problem solving. Authority strategies were positively correlated trade bribe (r= 0.18*) and apart from all aspects were negatively correlated with authority. Further reveals that trade bribe strategies were positively correlated with affect manipulated (r= 0.18*) and negatively correlated with physical attack" (r= -0.56***),"command"(r= -0.77***), and “grab" (r= -0.62***) strategies. Affect manipulated were negatively correlated with physical attack" (r= -0.46***),"command"(r= -0.52***), and “grab" (r= - 0.66***) strategies. Physical attack strategies were strongly and positively correlated with “command"(r= 0.92***), and “grab" (r= 0.82***) strategies. Further aspect of command strategies were positively correlated with "grab" (r= 0.80***) strategies.

2 tables, 15 ref

002439   SINGH V, SINGH B (Horticulture Dep, N.D. Univ of Agriculture & Technology, Kumarganj, Ayodhya, Uttar Pradesh) : Standardization of recipe, processing and storage stability of aonla based tomato sauce. J Pharmacogn Phytochem 2019, 8(2), 1878-81.

Possibility for utilization of aonla fruits in sauce industry has been examined. Sauce containing 0.5 Kg. aonla pulp+0.5 Kg. tomato pulp with 75 g. Sugar, 10 g salt, 50 g. onion, 5 g garlic,10 g ginger, 5 g red chillies and 10 g hot spices was found to be the most ideal for preparation of the quality of Sauce remained acceptable upto 12 months at room temperature. However, a little change in chemical properties was found after commercial processing of aonla based sauce will be helpful for establishing the acceptability of the agro-processing industry to utilize aonla fruits, as it is going to become the fruit of 21st century, as it is valued very high for its nutritional and medicinal properties.

2 illus, 2 tables, 15 ref

002432   JANA B R, SRIVASTAVA A, IDRIS M (ICAR-RCER, Basudeopur, Darbhanga, Bihar) : New makhana (Euryale ferox Salisb.) processed products for health benefit. J Pharmacogn Phytochem 2019, 8(2), 1662-6.

Makhana or gorgon nut is an important non cereal food from aquatic resources. People now a day’s prefer to protein rich food in their eating habit for sound health as compared to carbohydrate rich products. For our present study conducted at Research Centre on Makhana, Darbhanga, India during 2015-2016, we prepared Makhana barfi and kalakand as sweets and makhana chapatti and makhana pokora as evening snack food from makhana flour and mixed flour. Makhana flour was prepared from drying of seed at 30-35 ⁰C for 42 hours followed by crashing and sieving. The water and oil absorption capacity of makhana flour were 6.39 g gel/g and 2.09 g gel/g, respectively whereas moisture content and bulk density of the flour were 9.15 % and 696.74 kg /cm³ , respectively. As the sugar content of the products were very less and having medium to high calorific value, it might be fitted for normal as well as diabetic and B.P. patient. Makhana-wheat chapatti (1:1) was very excellent product, which had calorific value of 317.24 cal/100 g product and might improve overall status of health of aged people. Makhana kalakand was low free sugar (16.66 %) and high protein (11.53 %) sweets as compared to makhana barfi (19.33 % sugar & protein 5.40 %). From this study we concluded that kalakand as sweets and makhana chapatti (1:1) as evening snack food were the best for health conscious people in terms of their calorie intake. Resultant products from makhana flour had very good expansion, appearance, colour and taste and may be exploited as evening snack food potentially.

1 illus, 4 tables, 22 ref

002445   YADAV N, KUSHWAHA A, TYAGI S P, YADAV M P S (Animal Husbandry & Dairying Dep, Chandra Shekhar Azad Univ Of Agriculture & Technology, Kanpur, Uttar Pradesh) : Optimized buffalo milk chhana spread on the basis of organoleptic attributes. J Pharmacogn Phytochem 2019, 8(2), 1243-6.

The value of milk as a food is well established over the world particularly in our country where large sections of the population are lacto-vegetarians. Milk, therefore, play an import- ants role in the diets of our children the aged, pregnant and nursing mothers and others nutritionally vulnerable sections of the population. Chhana or paneer, means the product obtained from cow or buffalo milk or a combination of them by precipitation with sour milk, Ebe less than 50 % of the dry matter (PFA, 1976). The study was conducted in the Student’s Training Dairy and Research Laboratory of Warner School of Food and Dairy Technology, SHIATS Allahabad. The buffalo milk as (M₂) were used for making chhana spread and three different coagulant temperature 60⁰C, 65⁰C, 700C asT₁ T₂ T₃ and three salt levels 1 %,1.5 %, 2 % S₁, S₂, S₃ were used in the present experimental work. 9 treatment combinations used in the experiment namely M₂T₁S₁ M₂T₁S₂, M₂T₁S₃, M₂T₂S₁, M₂T₂S₂, M₂T₂S₃, M₂T₃S₁, M₂T₃S₂, M₂T₃S₃ and replicated three times. The experiment treatment combination (M₂T1S3) chhana spread contained highest percentage of moisture (54.66). The experiment treatment combination (M2T₃S₁) contained highest percentage of fat (25.98).The highest percentage of protein (15.29) was found in the treatment combination (M₂T₂S₁). The highest percentage of lactose (3.06) was found in the treatment combination (M₂T₂S₁). The treatment combination (M₂T₃S₁) contained highest percentage of ash (3.07).The highest percentage of calcium (479.63) was found in the treatment combination (M₂T₁S₃). The highest energy value of (253.26) was found in the treatment combinastions (M₂T₂S₁). Chhana spread is still in its infancy and needs various parameters to be fixed and tested before its commercial use and large scale productions by organized sector. Considering the popularity characteristics and nutritive values of chhana and to develop cheap technology for its spread production and with longer self-life.

1 table, 12 ref

002444   WAGHAYE S Y, KSHIRSAGAR R B, SAWATE A R, SHAREEF M (Food Engineering Dep, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra) : Studies on development and organoleptic evaluation of lime and Aloe vera spread. J Pharmacogn Phytochem 2019, 8(2), 1240-2.

The study was conducted to develop different formulations of lime and Aloe vera spread. Spreads were prepared using lime rind extract pulp, lime pulp with different levels of Aloe vera gel. Lime spreads were formulated by mixing Lime pulp and lime peel pulp (60g+40g= 100 gm) with fresh Aloe vera juice with various proportions such as (100:20), (100:40) and (100:60) were used as T1, T2, T3 respectively and evaluated with reference to lime spread alone (control). Control and T2 were found to be most preferred variant with respect to sensory quality such as color, flavor, taste, and overall acceptability. Finally it can be concluded that Aloe vera juice upto (40 %) in preparation of lime spread with good sensory attributes and nutritional value can be prepared.

2 tables, 9 ref

002429   BARANWAL D, SANKHLA A (Home Science Dep, BHU, Varanasi, Uttar Pradesh) : Physical and functional properties of malted composite flour for biscuit production. J Pharmacogn Phytochem 2019, 8(2), 959-65.

In the present investigation, during the process of standardization of flour, biscuit prepared in four levels of Malted Coarse Grain (barley, sorghum, pearl millet, 1:1:1) blend (10-40 %) with wheat (50-80 %) and defatted soy flour (10 %). After sensory evaluation, all the four variations of flours were liked moderately by panel members. Though, the all four treatments were not significantly different from each other, the highest ratio of MCG blend (40 %) in composite flour was selected to meet the goal of value addition for further physical and functional properties evaluation. The observations in case of physical properties of malted composite flour i.e. particle size, bulk density, crude gluten, wet gluten and sedimentation volume were found to be 170.38 micron, 0.56 g/ml, 8.60 %, 20.66 % and 23.66 ml respectively. Functional properties of malted composite flour were reported to be 1.45 % Water Absorption Capacity, 1.72 % Oil Absorption Capacity, 16 % Least Gelation Concentration, 33 % Foaming Capacity, 62 % Foaming Solubility, 12.46 % Swelling Power, 12.83 % Solubility, 67.33 % dispersibility, and 1.86 mg/100g maltose value. The physical and functional characteristics of the developed malted composite flour were found as per the desired standards required for bakery products.

2 tables, 61 ref

002430   DONGARE S A, DIGE Y P, SYED H M (Food Chemistry and Nutrition Dep, Vasantrao Naik Marathwada Krishi Vidyapeeth, Maharashtra - 431 402) : Storage study and textural profile analysis of paneer at different temperature. J Pharmacogn Phytochem 2019, 8(2), 864-8.

Paneer is an Indian traditional milk product which occupies an important place as a base product for the production of various culinary preparations. The shelf life of paneer is a major constraint in its utilization. The results obtained for sensory evaluation of fresh and stored samples of paneer are presented below. The data obtained for changes in sensory score of paneer during storage at refrigerated temperature (4±1 ⁰C). The data obtained for changes in sensory score of paneer during storage at room temperature (27±1 °C). The storage period had significant effect on the sensorial attributes of the paneer. During this period of storage different tests, such as sensory evaluation, texture profile analysis, safety study and microbial analysis were conducted. Up to 9 days at refrigeration temperature.

6 tables, 17 ref

002443   VERMA A, KUSHWAHA A, GUPTA S (ECM Dep, C.S. Azad Univ of Agriculture & Technology, Kanpur, Uttar Pradesh) : Study on constraints of working women in decision making pattern of household activities. J Pharmacogn Phytochem 2019, 8(2), 669-72.

“Study on constraints of working women in decision making pattern of household activities” was carried in two zone of Kanpur Nagar to access decision making pattern of working women with respect to household activities. Thus selected total number of 120 respondents in which 60 respondents for the study purpose were selected from each zone of Kanpur Nagar. Having a problem during travelling with mean score value 2.50 and rank II. 59.2 % working women agree and 30.8 % working women undecided have face tension in marital life being job with mean score value 2.49 and rank III. The results of the study showed that different age group of working women have different kinds of problems and challenges and different categories as married, single, divorcee, single parent, separated, have different issues at stake in the workplace. Some problems are definitely common, like mental and physical stress, lack of proper balance between employment and family care, unfair treatment in the workplace, stressful life and work place discrimination etc.

3 tables, 7 ref

002442   VERMA A, KUSHWAHA A, GUPTA S (FRM Dep, C.S. Azad Univ of Agriculture & Technology, Kanpur, Uttar Pradesh) : A decision making pattern of working women in household activities. J Pharmacogn Phytochem 2019, 8(2), 665-8.

A decision making pattern of working women in household activities” was carried in two zone of Kanpur Nagar to access decision making pattern of working women with respect to household activities. Thus selected total number of 120 respondents in which 60 respondents for the study purpose were selected from each zone of Kanpur Nagar. Table reveals that distribution of working women according to age maximum 45.0 % of women were being age up to 40 years and above level followed by 34.2 %, 13.3 %, 7.5 % of working women were belong to 30 to 35 years,35 to 40 years, up to 30 years level in the study area of Kanpur Nagar. Table reveals that distribution of working women according to education maximum 67.5 % of women were being educated up to post graduate level followed by 32.5 % of working women were belong to graduate level in the study area of Kanpur Nagar.

4 tables, 2 ref

002436   RATHOD B M, GADHE K S, GAIKWAD M P, THAKUR P P (Food Science and Technology Dep, Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani, Maharashtra) : Nutritional enhancement of extruded snacks by incorporation of oat and soybean flour. J Pharmacogn Phytochem 2019, 8(2), 511-3.

The present investigation was carried out to assess the suitability of different ingredients in development of extruded snack food and to observe the effect of different ingredients on the sensorial and nutritional properties of prepared snack. The studies were focused on standardizing the concentration of different ingredients to a level of acceptable quality. The multigrain extruded snacks were prepared by 50 % chickpea flour and varying concentration of rice flour (50-10 %) and oat and soybean flour (10-20 %). The results revealed that the extruded snacks prepared from composite flour (Chickpea, Oat, Soybean and Rice flour in the ratios of 50: 10: 10: 30) was found to be more acceptable with respect to mentioned sensorial quality parameters and incorporation of oat and soybean flour in the snack food increased its nutritional value.

4 tables, 15 ref

002438   SHARMA A (Food Science and Technology Div, Sher-e-Kashmir Univ of Agricultural Sciences & Technology of Jammu, Chatha, Jammu, Jammu and Kashmir) : Effect of packaging and storage on physico-chemical characteristics of osmotically dehydrated oyster mushrooms. J Pharmacogn Phytochem 2019, 8(2), 425-9.

Mushrooms treated with 15 % NaCl (dipping in brine solution of concentration of 15 % for 1 hour) and dried in cabinet tray dryer at 50⁰C were packaged in LDPE, PET jars and aluminium laminated pouches for extending their storage life. Mushrooms packaged in aluminium laminated pouches were found best followed by those packed in PET jars and LDPE. However, with the advancement in storage period, there was decline in the sensory score whereas microbial count increased but within acceptable limits. The overall acceptability score decreased from an initial score of 8.08 to 7.46 after storage period of 90 days in LDPE pouches and minimum decrease in overall acceptability was recorded in samples packed in laminated pouches where the decrease was from 8.08 to 7.86 at the end of storage.

1 illus, 6 tables, 23 ref

002441   VEER S J, SAWATE A R, KSHIRSAGAR R B, GAIKWAD G P, MANE R P (Food Engineering Dep, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra) : Studies on physical, rheological and sensorial properties of ashwagandha (Withania somnifera) root powder based ice-cream. J Pharmacogn Phytochem 2019, 8(2), 258-61.

The present investigation was aimed to evaluate sensorial and physical characteristics of ice-cream. The ice-cream were made by incorporating ashwagandha root powder at varying concentration viz., 1 %, 2 %, 3 % and 4 %. Ice cream was evaluated for its physical properties like Overrun, Total solids, Meltdown point, specific gravity and viscosity. Further prepared ice-cream was evaluated for its sensory properties by using 9 point hedonic scale. Results revealed that overrun and meltdown point of ice-cream decreased due to increase in viscosity, specific gravity and total solids of resultant ice-cream. From the sensorial examination it was found that treatment T₁ and T₂ were most acceptable as compared to rest of other. Overall acceptability was not significant for T₃ and T₄.

5 illus, 3 tables, 10 ref

002434   McDONALD J, VAILLANCOURT R, MISHRA P, POULIOT A (Pharmacy Dep, Children’s Hospital of Eastern Ontario, Ontario, Canada, Email: rvaillancourt@cheo.on.ca) : HIV-TB treatment pictogram tool designed from semiotic analysis for community pharmacists in India. Indian J Pharm Sci 2019, 81(2), 373-79.

A pictogram-based counselling pamphlet for pharmacists in India for HIV-TB co-infection and treatment was developed. Pictograms have been shown to improve health literacy and adherence by increasing retention and comprehension of health information, especially in persons with lower levels of literacy. The development of the draft pictogram pamphlet for HIV-TB treatment was based on semiology and adaptation of existing pictograms and incorporation of key counselling points identified in a literature review. A total of 103 articles were reviewed and 21 (n=9 for HIV; n=12 for TB) were identified as applicable to pharmacist counselling and were used in the development of key counselling points. Of the 22 pictograms in the draft pamphlet, n=5 were redesigned based on existing pictograms, n=11 were based on semiotic analysis of existing pictograms, n=5 were based on semiology of a web-based image search, and n=1 was developed in consultation with Indian pharmacists. The future goal is to validate the pictogram pamphlet as there is a scarcity and oversimplification of validated pictograms targeted to counselling patients with HIV-TB. Although validation of more complicated pictograms in a low-literacy population may be challenging, the aim of pictograms is to enhance recall and deliver the pictogram information in combination with verbal instruction in order to improve adherence and patient outcomes.

1 illus, 2 tables, 28 ref

001164   GATHE B M, DHANVIJAY A, SAHU B, DHOKNE N, NAGRALE N, SARAF C (Physiology Dep, Rajshree Medical Research Institute and Hospital, Bareilly, Uttar Pradesh, Email: dranupkumard@gmail.com) : PowerPoint versus chalk and board teaching in physiology of vision - A comparative study. Natl J Physiol Pharm Pharmacol 2019, 9(1), 1-3.

It was always debated, which one is the best PowerPoint (PPT) or chalk and board (CB), many studies prove the efficacy and advantages of one over another. With an increasing number of medical seats in medical colleges and an extensive syllabus, there has been a constant effort to use modern teaching aids in medical colleges. Most of the studies were qualitative, so we carried out a quantitative study to compare the above methods of teaching. The aim of the study was to compare the performance of students after PPT and CB teaching in the physiology of vision for first MBBS students. This comparative study was conducted in the department of physiology on April–June 2016. Approval from Institutional Ethical Committee has been taken. After written consent from students, they were divided into two different groups in two different lecture halls at different times; the division was random, each group has 40 students. For the Group I, pre-test and post-test were conducted for 10 min (10 marks) before and after the PPT teaching (30 min). For Group II, same was done after CB teaching. A total of five sessions were conducted for the physiology of vision. The obtained marks by two groups were analyzed with the paired t-test. In post-test, mean marks of CB are slightly higher than PPT. Values are statistically significant on applying the paired t-test in all sessions (except in session 5). In small group, teaching performance of students in CB teaching is better than PPT teaching group, and it is statistically significant.

1 table, 7 ref

001165   GAUTAM S, SINGH L (The NorthCap Univ, Gurugram - 122 017, Email: suman.gautam82@gmail.com) : The development of spectral features in the speech of Indian children. Sadhana 2019, 44(1), 15.

Indian children represent a unique population of bilinguals who learn two or more languages of different isochrony. Most of their native languages are syllable-timed, whereas in school the language of learning is English, which is a stress-timed language. Exposure to multiple languages with different types of rhythmic patterns as stimulus during the development stage differentiates these children from monolinguals acquiring rhythms of a single language. Thus, to partially fill this gap, a comparative study in 115 children (aged four to eight years) and 18 adults was carried out. We investigated the frequencies around the pitch and first formant which encodes prosodic information in speech. It was found that the harmonic content in speech increases even after four years (where children exhibit or possess intelligent speech) and the spectra of adults were more distributed and had more peaks at higher frequencies as compared to the power spectra of children, where energy in higher frequency was less. This study has implications in finding speech abnormalities in Indian children with speech disorders.

3 illus, 20 ref

001175   KERKETTA P, VIRGINIA P (SHUATS, Allahabad, Uttar Pradesh) : Quality characteristics and antioxidant properties of muffins enriched with the multigrain flour and fruit juice/pulp. J Pharmacogn Phytochem 2019, 8(1), 188-91.

The study was carried out to develop rich Multigrain Muffins. The combination of Oats, Ragi, Bajra and Maize flour with incorporation of fruits pulp/juice such as orange, pineapple the objective was to develop Muffins using multigrain flour and fruit pulp/juice mixture and to assess its organoleptic, nutritional properties, antioxidant and cost. Standard recipe Muffins served as a Control (T₀) with five treatments of Muffins were prepared by replacing refined flour with different ratio of multigrain flour mixture which was referred to as T₁, T₂, T₃ and T₄, T₅ respectively. They were analyzed on 9 point hedonic score card for different sensory attributes. The result revealed that the T₅ (8.5 ± 0.16) was found to be the most acceptable with regards to its overall acceptability followed by T₁ (6.4 ± 0.16), T₀ (7.9 ± 0.08), T₂ (6.5 ± 0.08) T₃ (7.0 ± 0.05) and T₄ (8.1 ± 0.09), respectively. Proximate analysis was used to determine the nutritional composition Muffins. The result revealed that Nutrients content was significantly increased in treatment T5 as compared to control and cost content was significantly increased in treatment T₅ as compared to control. So it was concluded from the result that the value addition of incorporation of Multigrain flour and fruit pulp/juice at different level can improve the sensory attributes of Muffins thereby enhancing the nutritive value and cost though acceptable and reasonable in market price.

2 illus, 3 tables, 16 ref

001166   GEDAM C V, TEKALE V S, GANDHALE A A (Extension Education Dep, Dr. PDKV, Akola, Maharashtra) : Profile analysis of tribal youth. J Pharmacogn Phytochem 2019, 8(1), 89-92.

The present study was conducted during the year 2015–2016 in Nagpur, district of Maharashtra state. From Nagpur district Ramtek tahsil was purposively selected as they have maximum population of tribal people i.e. 49856 tribal people which was more than any other tahsil from Nagpur district. From the Ramtek tahsil 10 villages selected purposively having high tribal population. From each village 12 tribal youth selected randomly. Thus total 120 respondents were in the sample of the study, which was able to express their views on participation in agricultural and subsidiary occupational activities. As regard with the profile of tribal youth it was observed that majority of the respondent belong to age group of 20 to 24 years, they were educated up to middle school, they had small land holding. Respondent had medium size of family and belonged to nuclear type of family. It was also observed that respondents family occupation was Agriculture + labour, respondents had low annual income and medium level of social participation, source of information, economic motivation and innovativeness. 

1 table, 8 ref

001174   KAUR H, KAUR N (Food and Nutrition Dep, Punjab Agricultural Univ, Ludhiana, Punjab, Email: meen1894@gmail.com) : Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties. J Appl Nat Sci 2019, 11(1), 211-6.

Soybean based bakery products were prepared by supplementing germinated soybean varieties namely SL 525, SL 744 and SL 958 with refined flour at different substitution levels and were organoleptically evaluated using nine-point hedonic rating scale for sensory attributes like appearance, color, texture, flavor, taste and overall acceptability by a semi-trained panel of 10 judges (panel included Professors and Assistant Professors). Incorporation of germinated soybean flour at 10, 20 and 30 percent levels showed both significant and non-significant difference (p < 0.05) for products namely biscuits, muffins, bread, donuts and tarts for overall acceptability. Among varieties, biscuits were highly acceptable at 20 percent for SL 744 with score 8.0. Supplementation of 10 percent was highly acceptable and the scores for overall acceptability for muffins (8.42), donuts (8.0) of SL 958 and bread (8.01) of SL 525 were achieved. Tarts were highly acceptable at 20 percent supplementation in SL 525 with overall acceptability of 7.93. It may be concluded that soybean flour can be an economical alternative for refined flour in bakery products for future industrial commercialization. Further awareness regarding nutrient composition and utilization of the germinated soybean flour in the daily diet needs to be generated.

2 tables, 21 ref

001168   GUPTA R, BISHT D (Punjab Agricultural Univ, Ludhiana, Punjab, Email: deepshelly@gmail.com) : Awareness and incidents of occupational health hazards among female workers of small scale food processing units of Punjab state. J Appl Nat Sci 2019, 11(1), 42-7.

Female workers have to work both in the industry as well as at the home to meet their family’s daily need. The work pattern in food processing units is very repetitive and exposes workers to several health risks. Lack of protective clothing and equipment also exposes workers’ health to Occupational Health and Safety (OHS) hazards and diseases, thereby reducing their efficiency and productivity. The present study was, therefore, undertaken to explore the awareness and incidents of occupational health hazards among female workers of small scale food processing units. The study was carried out on 30 women workers engaged in small scale food processing units. The sample was randomly selected from five randomly selected food processing units of Punjab state. Personal interview method, using an interview schedule, and observation technique were adopted to collect the relevant data. Results revealed that most of the respondents were aware about many of the occupational health hazards related to their work and all the respondents were suffering from muscle pain and discomfort because of working in awkward posture for long working hours. Majority (85 %) of the respondents were aware about the regular use of Personal Protective Equipment/Clothing (PPE/PPC) at workplace, but only 33.3 per cent were using apron, 36.7 per cent were using gloves, 26.7 per cent were using face mask and 40 per cent were using head cover at the workplace. Also because of the pain in the lower back of the respondents, many of their routine activities got affected. The present study highlighted the occupational health hazards faced by the workers of small scale food processing units and the causes of health hazards. It will be beneficial for the workers and the employers of food processing units to take preventive measures to avoid or reduce any health risks at the workplace.

3 tables, 13 ref

001173   KADWE M D (Tukadoji Maharaj Nagpur Univ, Nagpur, Maharashtra) : Anxiety and athletic performance. Int J Phys Educ Sports Health 2019, 6(1), 163-7.

Anxiety before or during athletic competitions can hinder your performance as an athlete. The coordinated movement required by athletic events becomes increasingly difficult when your body is in a tense state. A certain level of physical arousal is helpful and prepares us for competition. But when the physical symptoms of anxiety are too great, they may seriously interfere with your ability to compete. Similarly, a certain amount of worry about how you perform can be helpful in competition, but severe cognitive symptoms of anxiety such as negative thought patterns and expectations of failure can bring about a self-failing prophecy. If there is a substantial difference between how you perform during practice and how you do during competitions, anxiety may affect your performance. The main objective of this article is to know about effect of anxiety on players regarding physiological, psychological and behavioral perspective. The population of this research study was comprised of all players participating in different sports activities. A complete list of all registered players was taken from directorate of sports RTM University, Nagpur. For data collection the researcher developed closed form of questionnaire and personally get back response from his responses from 120 players which were selected randomly as a target population. After collection of data it was tabulated and analyzed by using percentage and mean average as statistical tool by the researcher. After analysis of data the researcher arrived at conclusion that anxiety negatively affects the overall sports performance of a player. The data also revealed that awareness about anxiety and its negative effects and also reduction processes and practices such as medication, meditation, Psychotherapy are most important to overcome and face anxiety in sports participation.

4 tables, 14 ref

001169   HIDAYAT A, PRATAMA R, MUSLIMIN, KHUDRI A (Pendidikan Olahraga Univ, Bina Darma, Indonesia) : Development of test devices and measurement of passing computer based volleyballs. Int J Phys Educ Sports Health 2019, 6(1), 158-62.

Manually testing and measuring pass in volleyball has not yet been effective, efficient, and objective, so there is a need for the development of passing instruments of volleyball. The purpose of this research is to develop a manual volleyball passing instrument into a computer-based volleyball passing test kit. This type of research is Research and Development (R & D). Subjects are male and female volleyball athletes of Bina Darma University. The data were analyzed with descriptive qualitative and descriptive quantitative percentage. The research results are as follows: a) Expert validation of the first stage volleyball game of 65 % was quite feasible, b) 62.5 % first stage electronics experts was reasonable enough, c) first-stage computer expert of 59.3 % was quite feasible. Result of research a) Expert validation of second stage volleyball game of 71.6 % was feasible. b) electronic expert of the second stage of 75 % was worth c) second stage computer experts of 71.88 % was feasible. From the results of this study can be concluded that the test and measurement of underhand pass and overhand pass computerbased volleyball game is feasible to be used as a passing volleyball test tool.

3 tables, 9 ref

001195   WATHAR S D, HOOVANNA S (Studies in Physical Education and Sports Sciences Dep, Akkamahadevi Women’s Univ, Vijayapur, Karnataka) : Effect of weight training exercises on the improvement of arm and leg strength of basketball players. Int J Phys Educ Sports Health 2019, 6(1), 155-7.

The purpose of the study was to realize the effect of selected weight training exercises on the growth of arm and leg strength of Basketball players. To work on the purpose 20 wrestlers who were the students of excellent residential school vijayapura were taken as the subjects. The selected group of subjects was divided into two groups viz. experimental and control. The weight training schedule which was administered on experimental group only, different weight training exercises were given (i.e. standing barbell curls, standing dumbell curls, dumbel hammer curls, incline dumbell curls, precher curls, dumbell concentration curls, lying barbell extension, close grip bench press, triceps dumbell extensions, triceps bench dips, squat, dumbell lunges, standing leg curls, dumbell dead lift, and leg press). This weight training programme were carried out for a period of 8 weeks for one hour every evening, excluding Tuesday, Thursday, Saturday, and Sunday. Control groups was no treatment group and were engaged in their own daily activity programme. As delimited to measure the leg strength of the subjects standing broad jump (SBJ) and to measure the arm strength pull-ups tests were used. For the administration and scoring of these tests item procedure mentioned in AAPHER, youth fitness test (1958) was taken as the model. It was realize from the results of the study that there was significant effect of the weight training exercise on the leg strength as well as arm strength of the selected basketball players.

2 tables, 5 ref

001186   PRAMOD R, DIVYA K (Alagappa Univ, Karaikudi, Tamil Nadu) : The effect of medicine ball training on shoulder strength and abdominal strength and endurance among Sudan school boy’s football players in Qatar. Int J Phys Educ Sports Health 2019, 6(1), 151-4.

The purpose of the study was find out the effect of medicine ball training on shoulder strength and abdominal strength and endurance among Sudan school boy’s football players in Qatar. To achieve the purpose of this study, Thirty (N=30) inter school football boys player of Sudan nationalities randomly selected as subject from Indian school Doha-Qatar. Their age ranged between 13 and 17 years. The selected participants were randomly divided into two groups. Group I consider as Experimental Group (N=15) and Group II acted as Control Group (N=15). Experimental Group (EG) underwent Medicine Ball Training (MBT) three alternative days in a week and training section lasted 60 min for six week. Control Group (CG) was not performing any specific training but they were participated in regular activities. The shoulder strength (SS) was assessed by Warner Test of Soccer Skill (in Meter) and Abdominal Strength and Endurance (ASE) was assessed by AAHPER Youth Fitness Test (in Number) were selected as variables. The pre and post-test data were collected on selected criterion variables prior to and immediately after the training programme. The pre and post-test scores were statistically examined by the dependent‘t’ test and analysis of co-variance (ANCOVA). The level of significant was fixed at 0.5 level of confidence, which was considered as appropriate. It was concluded that the experimental group had shown significantly improved in SS and ASE due to MBT and control group had not showing any significant improvement in SS and ASE.

3 tables, 8 ref

001176   KESHAVA MURTHY T (Mangalore Univ, Mangalagangothri, Karnataka) : A study on common injuries in the game of volleyball. Int J Phys Educ Sports Health 2019, 6(1), 148-50.

Top most position acquired in the field of competitive game as per the spectators concern that is soccer. Second position grasp in the game of volleyball at International level has one of the highest participation rates in worldwide, including both indoor and beach volleyball. It is one of the unique team sports that has evolved into two distinct Olympic events–indoor and beach. Although injury patterns differ between indoor and beach volleyball, there are similar injuries commonly seen between the two sports. Overall, overuse injuries are more common than acute injuries, because of the amount of repetition, improper technique, and type of playing surface. Overuse conditions of the knee, shoulder and lower back are not unusual in volleyball. Volleyball players repeatedly use their shoulders for spiking and blocking, overuse of injuries of the shoulder are common. Sprains and strains, most often around ankle, also occur. Finger injuries (phalanges), such as dislocations and tendon tears, frequently occur during setting and blocking in the game of volleyball. The researcher has the experience of more than 30 years in the game of volleyball, as a player, as a coach for the Mangalore University. Hence, investigator would like to educate the present and future players about the common injuries in the game of volleyball.

3 ref

001191   SOLANKI J, TIWARI S, SOLANKI V (Govt. Coll Badli, Jhajjar, Haryana) : Ramification of isochronal aerobic training on vital capacity, peak flow rate and body mass index. Int J Phys Educ Sports Health 2019, 6(1), 143-7.

The present study was conducted to assess the Effect of Isochronal Aerobic Training on Vital Capacity, Peak Flow Rate and Body Mass Index in College males. The objective of the study was to find out the effect of 15 minutes of high intensity isochronal aerobic workout on physiological parameters of sedentary male subjects for a total duration of twelve weeks. For the purpose of the study, twenty six (n=26) male subjects were selected. The age group of the subjects ranged from 17 years to 24 years. The subject selected were the students from Maharaja Surajmal Institute. The statistical technique employed for analysing the data were mean, standard deviation and paired ‘t’ test. The level of significance was set at 0.05 levels for interpreting the results. The result of the study indicates a significant difference in PrePost training data of selected physiological parameters after twelve weeks isochronal aerobic training. Further, Post training data had significantly higher average performance mean score as a result of twelve weeks of aerobic training than the Pre training data.

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001189   SALEEJ K T (Physical Education Dep, Calicut Univ, Malappuram, Kerala) : Analysis of B.P.Ed curriculum in the universities of southern India. Int J Phys Educ Sports Health 2019, 6(1), 140-2.

The purpose of the study was an analysis of Bachelor Degree of Physical Education curriculum in the Universities of Southern India Selection of subjects is taken to know the necessary information and the data. The personal technique and questionnaire will be adopting for the data collection. Obtain permission from the authority to procure the necessary information pertaining for the study. Investigator is made a personally visit to each B.P.Ed training centres of with a self-introductory letter written by Head of the Department. The collected data categorized in various parts. The general information included the year of establishment and the information about the various courses. The infrastructure facilities are listed both the indoor and outdoor facilities including the various test items for the test and measurement. The scheme of selection divided in physical fitness test, written examination, game proficiency and sports participation marks. Based on eligibility and detailed reservation percentages are divided the total intake of seats along with the general merit selection. The fee structure payment different total amounts for university students, out of university students and category students. The course syllabus of for the theory subjects and its unit vise details included in the back materials. The scheme of theory examination covered the total internal, external and total marks in both semesters and its total time duration for each examination. The scheme of practical examination listed based on the major games, track and field, teaching practice and its total internal, external and total marks for each semester. Other activities in practical examination listed the various marks for formal activities, drill and marching, rhythmic activities and projects works.

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