Nutrient analysis of Kunapa jala and Pancha gavya and their evaluation on germination of Ashwagandha and Kalamegha seeds: A comparative study.

BACKGROUND: Vrikshayurveda, an ancient science of plant life described by Surapala, deals with healthy growth and productivity of plants, which has clearly outlined a systematized agricultural practice that insisted the use of Kunapa jala (KJ) and Pancha gavya (PG). OBJECTIVE: An experiment was conducted to validate KJ and PG by nutrient analysis and their effect on the germination parameters of Ashwagandha and Kalamegha seeds in comparison with other treatment groups. MATERIALS AND METHODS: KJ and PG were prepared according to the classical references. The nutrient contents and germination parameters of KJ and PG were compared with other groups namely control (Contr), farmyard manure (FYM), humic acid (HA) and NPK. RESULTS: The pH and EC were 5.793, 2.653 dS/m and 5.584, 2.216 dS/m for KJ and PG respectively. KJ possess highest nutrient contents followed by PG. The germination parameters revealed the better activity of NPK followed by KJ, PG, HA, FYM and Contr. CONCLUSION: KJ and PG were found to be good in nutrient contents and were found to be effective on studied germination parameters of Ashwagandha and Kalamegha seeds.

Evaluation of Kunapa jala and Pancha gavya on plant quality, physiology, biochemistry, yield and growth attributes - A case study of Withania somnifera Dun.

BACKGROUND: 'Vrikshayurveda', an ancient science of plant life described by Surapala, has clearly outlined a systematized agricultural practice that insisted on the use of Kunapa jala (KJ) and Pancha gavya (PG) to enhance the yield and quality of plants. OBJECTIVE: An experiment was conducted to evaluate the effect of KJ and PG on growth, physiological, biochemical, quality attributes and yield of Withania somnifera Dun. MATERIALS AND METHODS: The effect of KJ and PG was evaluated in comparison with control, organic (farmyard manure and humic acid) and inorganic (NPK) fertilizer at 60, 90, 120 and 150 days after sowing (DAS). The study was conducted in randomized complete block design method. RESULTS: KJ group were higher in, total leaf area (1707.89 cm2) at 120 DAS, leaf area index (3.795) at 120 DAS, crop growth rate (0.256 g m-2 day-1) at 60-90 DAS, leaf area duration (101.909) at 120-150 DAS, relative growth rate (0.0170 g g-1 day-1) at 60-90 DAS, net assimilation rate (0.0537 g m-2 day-1) at 60-90 DAS. Leaf area ratio was higher in PG group (37.937 m2 g-1) at 60 DAS. The higher levels of chlorophyll a, b and carotenoids were in KJ group (1.877, 0.745 and 1318.14 mg g-1 respectively) at 90 DAS. Yield and quality attributes at harvest (150 DAS) indicated, higher dry root yield (5.93 quintal hectare-1), root length (15.66 cm) were higher in KJ group and root diameter was higher in PG group (1.36 cm). CONCLUSION: Vrikshayurveda practices viz. Kunapa jala and Pancha gavya were effective on studied parameters of W. somnifera. Economical and eco-friendly Vrikhayurveda practices can be initiated for sustainable agriculture.

A less energy intensive process for dehydrating onion.

Onion powder has an extensive demand and wide application worldwide as flavour additive in convenience foods and medicinal products. Conventionally onion powder is prepared by hot air drying of onion slices followed by grinding. Convective air drying when used alone demands longer drying time and thus has a high expense of energy. As bulk of onion is water (82-87 %), removal of moisture prior to drying can reduce moisture loading on dryer and hence the energy consumption. Keeping this in view, onions were partially dewatered using centrifugal force before convective drying. The effect of partial mechanical dewatering and drying air temperature was studied on drying time, specific energy consumption and onion powder quality (colour and flavour). The combination process was also optimized to achieve increased drying rate and product quality comparable to products obtained using convective drying alone. Onions subjected to 60 % partial mechanical dewatering and hot air drying at 70 °C exhibited significantly (p ≤ 0.5) shortened drying time, decreased energy consumption and maintained colour and flavour of the dried product.

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds.

The effect of hot water blanching treatment on thin layer drying kinetics of aonla shreds was studied at drying air temperatures of 50, 55 and 60 °C with the air velocity of 1.2 m/s. The drying time decreased with the increase in air temperature and blanching. The drying process was observed in falling rate. Drying after blanching reduced the vitamin C content of aonla shreds by 69.36% whereas it decreased by 27.78% in unblanched shreds. Eight commonly used mathematical models were evaluated to predict the drying behavior of aonla shreds. The Midilli model described the drying behaviour of unblanched aonla shreds at all temperatures better than other models whereas two-term model described the drying kinetics of blanched aonla shreds satisfactorily. The effective diffusivities of the unblanched and blanched aonla shreds were determined using Fick's law of diffusion. The activation energy was found to be 47.21 kJ/mol for unblanched and 43.98 kJ/mol for blanched aonla shreds.

Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment.

Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < 0.05) higher in BC. Total fluid release (TFR), water release (WR) and fat release (FR) was lowest in BC. Significantly (P < 0.05) higher lightness (L) in BC and redness (a) in FP emulsion were observed. Higher firmness, gumminess, chewiness and cohesiveness were observed in BC emulsion. SEM studies revealed a dense and compact protein matrix characteristic of heat induced protein gels. All micrographs showed structures that are compatible with fat globules, muscle fiber, meat protein matrix and heat induced gel/protein matrix. Sensory evaluation showed no significant difference between three treatments for colour, flavour, texture and acceptability scores. Thus, food processor and indigenously developed meat cutter found suitable for producing a stable chicken meat emulsion required for indigenous meat products.

Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates.

The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum viscosity, breakdown viscosity, final viscosity and total set back and similar degree of gelatinization and nutritional profile. At 15% incorporation level, water absorption index and water solubility index found to be maximum while degree of gelatinization and all the pasting properties showed lowest values for both sorghum and wheat extrudates. Similarly nutritional profile observed to be significantly higher for 15% as compared to 10% and 15% incorporation levels. Incorporation of legumes at 15% could be effective in producing high energy dense food products having better functional and nutritional properties.

Rheological and nutritional quality of selected dehulled legumes blended rice extrudates.

Rheological and nutritional quality of ready-to-eat rice (Oryza sativa ) -legume viz. black gram (Vigna mungo), green gram (Vigna radiata), lentil (Lens culinaris) and peas (Pisum sativum) based extrudates were studied using low cost collet extruder. Extrudates were prepared keeping constant feed rate (25 kg/h) and moisture content (14% wb) at 0, 5, 10 and 15% legume incorporation levels. Rheological properties of porridge made of extrudate flour were evaluated using Rapid Visco Analyser (RVA). Maximum and minimum peak viscosity for rice extrudates alone and rice extrudates blended with 15% peas were 697 cp and 523 cp, respectively. There was a decreasing trend in degree of gelatinization with increase in legume incorporation level. Other RVA rheological parameters like trough break down and final viscosity were in the range of 266-226 cp, 431-297 cp and 452-375 cp respectively. Maximum values of protein, fat, fibre and ash contents were found in rice extrudates at 15% legumes blend levels. There was an increasing trend in nutrient contents with legume content in rice extrudates. Degree of gelatinization for rice alone extrudate was 29.4% and showed a decrease in gelatinization with increase in legumes extrudate and was minimum (22.4%) for rice blended with 15% dehulled green gram. Sensory evaluation scores for all extrudates showed the most acceptable range of 6 to 8. Thus, legume blend level (up to 15%) of dehulled legumes fetched good scores and showed promising trend for the production of low cost expanded extrudates and its instant flour.

Dietary fibre in foods: a review.

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic-chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.

Quality evaluation of millet-soy blended extrudates formulated through linear programming.

Whole pearl millet, finger millet and decorticated soy bean blended (millet soy) extrudates formulations were designed using a linear programming (LP) model to minimize the total cost of the finished product. LP formulated composite flour was extruded through twin screw food extruder at different feed rate (6.5-13.5 kg/h), screw speed (200-350 rpm, constant feed moisture (14% wb), barrel temperature (120 °C) and cutter speed (15 rpm). The physical, functional, textural and pasting characteristics of extrudates were examined and their responses were studied. Expansion index (2.31) and sectional expansion index (5.39) was found to be was found maximum for feed rate and screw speed combination 9.5 kg/h and 250 rpm. However, density (0.25 × 10(-3) g/mm(3)) was maximum for 9.5 kg/h and 300 rpm combination. Maximum color change (10.32) was found for 9.5 kg/h feed rate and 200 rpm screw speed. The lower hardness was obtained for the samples extruded at lowest feed rate (6.5 kg/h) for all screw speed and feed rate at 9.5 kg/h for 300-350 rpm screw speed. Peak viscosity decreases with all screw speed of 9.5 kg/h feed rate.

Validation of drying models and rehydration characteristics of betel (Piper betel L.) leaves.

Effect of temperature on drying behaviour of betel leaves at drying air temperatures of 50, 60 and 70°C was investigated in tunnel as well as cabinet dryer. The L* and b* values increased whereas, a* values decreased, as the drying air temperature increased from 50 to 70°C in both the dryers, but the colour values remained higher for cabinet dryer than tunnel dryer in all cases. Eleven different drying models were compared according to their coefficients of determination (R(2)), root mean square error (RMSE) and chi square (χ (2)) to estimate drying curves. The results indicated that, logarithmic model and modified Page model could satisfactorily describe the drying curve of betel leaves for tunnel drying and cabinet dryer, respectively. In terms of colour quality, drying of betel leaves at 60°C in tunnel dryer and at 50°C in cabinet dryer was found optimum whereas, rehydration at 40°C produced the best acceptable product.

Vermicompost substitution influences growth, physiological disorders, fruit yield and quality of strawberry (Fragaria x ananassa Duch.).

Studies were conducted to determine the effect of vermicompost on growth, physiological disorders, fruit yield and quality of 'Chandler' strawberry. For this, 4 levels of vermicompost (2.5, 5.0, 7.5 and 10.0tha(-1)) were supplemented with inorganic fertilizers to balance fertilizer requirement of strawberry under semi-arid region of northern India. The vermicompost was incorporated into top 10cm layer of soil, which was supplemented on the basis of chemical analysis, with amount of inorganic N, P, K fertilizer calculated to equalize the recommended dose of nutrients. Vermicompost application increased plant spread (10.7%), leaf area (23.1%) and dry matter (20.7%), and increased total fruit yield (32.7%). Substitution of vermicompost drastically reduced the incidence of physiological disorders like albinism (16.1-4.5%); fruit malformation (11.5-4.0%) and occurrence of grey mould (10.4-2.1%) in strawberry indicating that vermicompost had significant role in reducing nutrient-related disorders and disease like Botrytis rot, and thereby increasing the marketable fruit yield up to 58.6% with better quality parameters. Fruit harvested from plant receiving vermicompost were firmer, have higher TSS, ascorbic acid content and lower acidity, and have attractive colour. All these parameters appeared to be dose dependent and best results were achieved @ 7.5tha(-1), however, beyond this dose of vermicompost, there was not significant influence on these parameters.

Production of ß-galactosidase by Kluyveromyces marxianus MTCC 1388 using whey and effect of four different methods of enzyme extraction on ß-galactosidase activity.

Whey containing 4.4% (w/v) lactose was inoculated with Kluyveromyces marxianus MTCC 1389 for carrying out studies related to ß-galactosidase production. ß-galactosidase activity was found to be maximum after 30 h and further incubation resulted in decline in activity. The maximum cell biomass of 2.54 mg mL(-1) was observed after 36 h of incubation. Lactose concentration dropped drastically to 0.04 % from 4.40% after 36 h of incubation. Out of the four methods tested for extraction of enzyme, SDS - Chlorofom method was found to be best followed by Toluene - Acetone, sonication and homogenization with glass beads in that order. It could be concluded through this study that SDS - Chloroform is cheap and simple method for enzyme extraction from Kluyveromyces cells, which resulted in higher enzyme activity as compared to the activity observed using the remaining extraction methods. The study could also establish that whey could effectively be utilized for ß-galactosidase production thus alleviating water pollution problems caused due to its disposal into the water streams.

Transport across liquid membranes containing vitamin A (retinol acetate).

The role of the surface activity of vitamin A has been studied in the light of the liquid membrane hypothesis of drug action. Transport of relevant amino acids such as serine, threonine, arginine, and histidine and various ions such as calcium, sodium, and potassium in the presence of liquid membranes generated by vitamin A has been studied. The data on the modifications in the permeability of relevant amino acids and ions indicate that the liquid membranes generated by vitamin A may also play a significant role in its physiological action.

Transport studies through liquid membranes of ciprofloxacin and norfloxacin.

Ciprofloxacin and norfloxacin, the widely used drugs have been shown to generate liquid membranes in series with a supporting membrane (Sartorius celluose acetate microfiltration membrane). Transport of dextrose and ions, such as NH4+, Mg2+, Ca2+, K+ and PO4(3-) has been studied in the presence of liquid membranes generated by these drugs. The data obtained on the modification in the permeability of dextrose and ions in the presence of liquid membrane indicate the significance of liquid membranes in passive transport.

Actinomycotic mycetoma due to Nocardia brasiliensis in a case of leprosy.

Various bacterial and fungal infections associated with non-healing ulcers in cases of leprosy have been reported (G Ebenzer et al, 2000, Rama Ramani et al, 1990). There are no reports of mycetoma associated with leprosy patients in the literature. We report here a case of actinomycotic mycetoma due to Nocardia brasiliensis associated with the non-healing plantar ulcer of a leprosy patient.

Role of liquid membrane phenomenon in biological actions of ACE inhibitors, captopril and lisinopril.

The liquid membrane phenomenon in angiotensin converting enzyme (ACE) inhibitors namely, captopril and lisinopril has been studied. Hydraulic permeability data have been obtained to demonstrate the existence of the liquid membrane in series with a supporting membrane generated by the ACE inhibitors. Data on the transport of the relevant permeants in presence of the liquid membrane formed by ACE inhibitors indicate that liquid membrane phenomenon is likely to play a significant role in the action of ACE inhibitors.

A quantitative luminescence assay for measuring cell uptake of aqueous-based microcapsules in vitro.

We recently developed a system of microencapsulation consisting of aqueous-based polymers (e.g. alginate) and aqueous amines (e.g. spermine). We found that microencapsulation enhanced virus-specific protective immune responses. In addition, we found that microencapsulation may enhance virus-specific immune responses by selecting for antigen-presenting cells (APC) that are more efficient at processing and presenting viral antigens than those involved after natural infection. To determine the intracellular trafficking patterns and fate of microcapsules within APC, we developed a luminescence assay that permits the determination of specific quantities of proteins introduced into cells by microcapsules. We found that the time-dependent uptake of horseradish peroxidase (HRP)-labeled microcapsules was accurately detected in lysates of peritoneal exudate cells using luminol. The amplitude of HRP-catalyzed chemiluminescence in cell lysates correlated with the capture efficiency and retention kinetics of HRP in three different microcapsule preparations. HRP was most efficiently captured and retained by linking biotinylated HRP to microcapsulses chemically modified at the amine moiety with egg avidin. This preparation yielded more accurate and sensitive quantitation of HRP contained within cells than preparations capturing HRP or HRP-conjugated goat antibody into the microcapsular matrix by ionic interactions.

Water-based microsphere delivery system for proteins.

This paper describes formulation of a model protein, horseradish peroxidase (HRP), in a water based microcapsule delivery system and demonstrates the utility of this delivery system for proteins. Aqueous solutions (1 mg/mL) of the enzyme were separately blended with aqueous solutions of the neutral sodium salt of the anionic polymer iota carrageenan (0.6 mM in repeat unit). These blends were instilled as uniform microdroplets into aqueous solutions of a series of eleven mono-, di-, or oligo-amines (as neutral hydrochloride or acetate salts). Essentially instantaneous salt exchange interaction of the sodium salt of anionic polymer with amine hydrochloride resulted in formation of microparticles of amine/polymer complex. The enzyme was captured in the resulting capsules. The particles were washed by repeated centrifugation and resuspension in water and their particle size distribution was determined. HRP in washed pelleted microspheres was analyzed for fragmentation/aggregation by SDS-PAGE and size exclusion chromatography, for unfolding by fluorescence spectroscopy, and for specific enzymatic activity, capture efficiency and release studies by absorbance spectroscopy. Dependent on amine employed, capture efficiencies ranged from 1 to 72%. Encapsulation produced no adverse effect on protein size as no molecular fragments or aggregates were visible below or above 44 kDa. The tryptophan fluorescence spectrum of the protein did not change after encapsulation indicating no conformational change in tertiary structure. There was an apparent substrate diffusion related reduction in activity of encapsulated HRP, but almost 100% of activity was recovered on lysis of the capsules. It is concluded that water based charged film encapsulation used as a drug delivery system for proteins does not alter structural conformation or specific activity of the model protein tested and provides protein release at a constant rate.

Amine composition influences apparent activity of enzyme in charged film microcapsules.

It has been shown that, when captured in charged film microcapsules prepared from spermine alginate, intact viruses retain infectivity, isolated viral proteins retain immunogenicity, and trypsin retains enzymatic activity. However, it was unclear whether the greater anionic strength of hemisulfate residues such as those in carrageenan might alter protein conformation and activity unfavourably in comparison with the lesser influence of alginate carboxylates. Further, the influence of the structure of the amine used to prepare the capsules was largely unknown. To examine these questions, trypsin, used as a model protein, was encased in microcapsules prepared from iota-carrageenan and oligoamines drawn from either the homologous series spermine, spermidine, putrescine or ethylenediamine, diethylenetriamine, triethylenetetramine, tetraethylenepentamine. The gross structures of encapsulated and native trypsin were compared by denaturing electrophoresis and their enzymatic activity by the method of Hummel. In all encapsulations SDS PAGE gave no evidence of alteration of protein structure. When encapsulated, the apparent activity of trypsin was reduced by about 60 to 75%, but when the capsules were lysed in hypertonic saline activity was restored. This apparent reduction in activity is attributed to the diffusional barrier imposed by the encapsulating membrane but it should be recognized that it may be the result of reversible denaturation.