A Study Of Incidence Of Neural Tube Defects And Their Pattern In A Tertiary Care Hospital Of Gurugram

Objective: The study was undertaken to determine the proportion and pattern of Neural Tube Defects (NTD)reported at tertiary care teaching hospital in Gurugram. The incidence of NTDs were determined and comparedwith other studies done in India and other countries.Material and methods: The study was carried out in SGT Medical College Hospital and Research Institute,Gurugram. The total number of deliveries was recorded from 2017- 2019.The aborted fetuses with NTDs wereobserved in detail externally for the sex, type of NTD and other associated anomalies after obtaining ethicalclearance and written informed consent of the parents.Results: The number of deliveries conducted between 2017-2019 at SGT Medical College Hospital and ResearchInstitute, Gurugram was 2500. There were 8 babies born with NTDs (5 female and 4 male). Overall incidence ofNTDs in the present study was 3.2/1000 births with female preponderance. The incidence of fetuses withanencephaly, myelocele, meningomyelocele, craniorachischisis and encephalocele were 0.8, 1.2, 0.4, 0.4, and0.4 per 1000 births respectively.Conclusion: Birth defects like Neural Tube Defects are easily detected by routine screening tests like USG in firstand second trimester of pregnancy. Public health measures like preconception folic acid supplements andincreasing awareness about maternal care during pregnancy needs to be highlighted to decrease the incidenceof congenital anomalies and their comorbidities.

Intervention of fruit juice in yoghurt preparation

Fruit yoghurt was prepared with the addition of different ratios [5, 10 and 15%] of jackfruit and mango juice. The physical, chemical and microbiological characteristics were analyzed to assess the quality of yoghurt. The physical parameters showed that 5% JFD and 10% MFD came in top position compared to other types of yoghurt or Dahi. The fat and protein contents decreased in both JFD and MFD but not in plain Dahi owing to the lower fat and protein content of fruit juice. Acid contents increased in JFD and MFD due to the high concentrations of fermentable sugars in fruit juice which promotes acid formation. The microbial concentration of fruit Dahi were within standard values, though the H and K Dahi samples contained slightly below standard cocci and bacilli. The findings confirm that the addition of fruit juice up to a certain limit, not exceeding 5-10% of the milk, improved the color, texture, flavor and taste of yoghurt