A concise review on oil extraction methods, nutritional and therapeutic role of coconut products.

The coconut palm belongs to the Arecaceae family, which is distinct from other fruits, known for its versatility. Fresh coconut products are valuable for many food preparations owing to their nutritional and flavour properties. For example, tender coconut yields coconut water, a refreshing nutritious drink that provides good nutrients including electrolytes and other interesting compounds. The mature coconut meat which is rich in fat and protein, aids in coconut milk extraction and is a major component in the wet and dry process of oil extraction. Coconut milk has market potential owing to its increasing applications in food and beverage industries. Coconut is also known for its by-product namely coconut flour, which is rich in protein and dietary fiber, could be used in the preparation of functional foods. The different methods involved in the oil extraction process which helps in more efficient oil recovery were discussed briefly. The nutritional health-promoting functional role of coconut water and virgin coconut oil is highlighted in review paper.

A scalable, self-sustaining model for screening and treatment of diabetic retinopathy in rural Karnataka.

The Indian health infrastructure is struggling to handle the burgeoning number of people with diabetes. Managing the complications of diabetes in an organized manner through the government health programs is still a distant reality. Here, we describe a program aimed at addressing the problem of diabetic retinopathy in rural areas of Tumkur district in Karnataka. By amalgamating telescreening and our own novel distributive care model, we were able to screen 85% of the registered diabetics in the Government noncommunicable disease clinics and treat 95% of those needing laser therapy. We also describe the importance of using electronic medical records in public health programs which not only increase the efficiency in screening for disease but help in increasing uptake of treatment by tracking defaulters.

Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour.

Green mussel protein hydrolysates (GMPH) utilization for the enrichment of gluten-free bread followed by characterization of flavour peptides using chromatography and electronic nose techniques have been done. The degree of hydrolysis was carried out in each protease digest, and the higher degree of hydrolysis was observed in pepsin digestion. Gluten-free (GF) bread was formulated by using buckwheat flour (BWF), rice flour (RF) and chickpea flour (CPF) (70:20:10) and GMPH were added in the range of 0-20% in the GF bread for enrichment with GMPH. Radar plot of the electronic nose analysis showed that the sensors P30/2, T30/1 and T70/2 had a higher response to the GF bread and GMPH. Consequently, the peptide sequence was obtained manually by ESI-MS spectra of GMPH (KGYSSYICDK) and F-II (SSYCIVKICDK). Flavour quality was 97% discriminately comparable to the GMPH and F-II fractions. Mussel flavoured GF bread can be included in the celiac diet.