bluuebunny/crossref_metadata_2025 huggingface dataset:
First-principles calculations of the phonon, mechanical and Thermoelectric properties of half-Heusler alloy VIrSi alloys
Authors: Adebambo Paul O. , Adetunji Bamidele I. , Uto Oghenekevwe T. , Kenmoe Stephane , Adebayo Gboyega A.
Published: November 2022

The density functional theory was used to explore the structural, electronic, dynamical, and thermoelectric properties of a VIrSi Half-Heulser (HH) alloy. The minimum lattice constant of 5.69 ( ̊A) was obtained for VIrSi alloy. Besides, the band structure and the projected density of states for this HH alloy were calculated, and the gap between the valence and conduction bands was noted to be 0.2 eV. Also, the quasi-harmonic approximation was used to predict the dynamical stability of the VIrSi HH alloy. At 300 K, the Seebeck Coefficient of 370 and -270 μV.K−1., respectively, was achieved for the p and n-type doping. From the power factor result, the highest peak of 18 X 1011W/cm.K2 is obtained in the n-type doping. The Figure of Merit (ZT) result revealed that VIrSi alloy possesses a high ZT at room temperature, which would make VIrSi alloy applicable for thermoelectric performance.
Place Attachment Kampung Kota Semarang Studi Kasus Kampung Batik Semarang Timur
Authors: Sonaesti Ceratomia , Purwanto Edi , Wijayanti Wijayanti
Published: November 2022

Kampung Batik Semarang is now developing into a tourist destination that is thought to have a place attachment. Place attachment is built through place creation, place identity and place dependence. This study uses a qualitative method, aims to identify places that contain place attachments, find out the processes and factors that form place attachments, and map the relationship patterns of these places. The results conclude that the creation of place attachments in physical elements, activities and functions, due to the development of latent activities. The identity of a place is built through its physical and non-physical identity. Place dependence is manifested in a sense of belonging, security, pride, memory, a feeling of being at home, and a desire to maintain a place. The factors that influence it are the fulfillment of the community's need for public space, historical, cultural and economic factors, good location, physical condition and available facilities.
Individual and Combined Prevalence of Malnutrition, Inflammation and Atherosclerosis with Cardiovascular Calcification in Hemodialysis Patients
Authors: Jasani Rachana , Kumar Rajesh , Dedhia Paras
Published: November 2022

The triad of Malnutrition, Inflammation, Atherosclerosis (MIA) is associated with a high mortality rate in hemodialysis patients. The concomitant existence of cardiovascular calcification worsens the condition. Hence, it is of interest to study whether patients with calcification present with higher prevalence of MIA. The main objective of the study was to assess individual and combined prevalence of MIA with cardiovascular calcification in hemodialysis patients. This was a cross sectional study. Subjects above 18 years of age, undergoing chronic hemodialysis not less than twice a week were screened. Out of 126 screened subjects, 109 were eligible and 100 completed the study. Blood samples were drawn for renal profile, calcium, phosphorus, vitamin D3, parathyroid hormone (PTH), lipid profile and high sensitivity (hs) CRP. Computed Tomography (CT) scans of coronary arteries and Subjective Global Assessment (SGA) score were performed. A comparison of individual and combined prevalence of MIA was reported using Z-test for proportions. When individual conditions were compared, the prevalence of atherosclerosis was found to be highly significant (P: 42%, N: 10%, p-value: 0.00001). When a combined prevalence of all three conditions was compared, it was found to be highly significant in calcified subjects (P: 17%, N: 0%, p-value: 0.000001). It was concluded that the prevalence of MIA syndrome individually or in a combined form was greater in subjects with cardiovascular calcification. This may further predispose this group to increased risk of morbidity and mortality. Early screening of these conditions and planning of treatment strategies to lower them are recommended.
A Comparison of Macronutrient Intake and Anthropometric Profile between Male and Female Type 2 Diabetics
Authors: Kanneganti Aishwarya , Hussain Mariam , Sri Ravalika , Sahay Rakesh , Kudugunti Neelaveni , Sashi Latha
Published: November 2022

Medical nutrition therapy and weight management are vital for type 2 diabetes management. Obesity and truncal adiposity increase insulin resistance and predict progression and severity of diabetes. The objective was to identify macronutrient intake, assess body composition and associations between the two, among South Indians. A crosssectional observational study was conducted in the endocrinology OPD at a public hospital (n=88). Dietary intake was assessed by 24-hour recall, body composition using bioelectrical impedance, Waist Circumference (WC) and Waist-Hip Ratio (WHR) using standardized techniques. Mean calorie intake was 1956.52 ± 373.52 kcal and 1578.82 ± 256.64 kcal (p<0.001) in men and women respectively. Carbohydrate, protein and fat intakes were 59.55 ± 4.33, 11.44 ± 1.49 and 26.45 ± 4.67 % Total Energy (TE) in men and 56.12 ± 5.92, 10.54 ± 2.46 and 32.77 ± 5.2 4% TE in women. More women consumed inadequate protein, consumed > 30% TE from fat (p = 0.008) and were sedentary (p = 0.02). Per BMI, 40.9% were overweight and 34.1% obese. Majority were obese as per WC (87.5%) and WHR (93.2%). There were no significant differences between genders for fat and muscle mass. Of the total population, 3.4%, 34.1%, and 2.3% had normal total body fat, visceral fat and skeletal muscle mass respectively. Female diabetics are less likely to meet macronutrient and physical activity guidelines. Most exceed BMI have high body fat and truncal adiposity. Weight management, dietary intake and physical activity counselling may be a costeffective strategy in this population.
Macro and Micro Nutrient Content in Raw and Cooked Forms of Black Rice and White Rice
Authors: J. Sridevi , Kowsalya S.
Published: November 2022

This study was carried out to evaluate the nutrient values of black rice and white rice in raw and cooked forms. Macro and micro nutrients were analysed for the six rice samples. The total carbohydrate content of all samples were higher than 75 %, protein and fat contents in black rice and white rice samples ranged from 9.56 g to 7.43 g and 2.65 g to 1.89 g respectively. The high amount of fibre content was recorded in the pressure cooked sample of black rice (6.49 g). Vitamins like thiamine, riboflavin and niacin were found to be higher in black rice raw samples. In general, it was observed that the maximum loss of vitamins was seen in conventionally cooked samples of black and white rice followed by pressure cooked samples. Statistical interpretations revealed that there was a significant difference between the groups and within the groups in the values of macronutrients and micronutrients in black rice and white rice both in raw and cooked forms.
Nutrient Content and Drying Quality Characteristics of Achras zapota (Sapota) Pulp Powder Stored in Different Packages
Authors: A. Thahira Banu , J. Padmini , M. Aswini
Published: November 2022

The present study was embarked to understand the nutrient content and drying quality of Achras zapota (sapota) using different drying methods namely shade drying, cabinet drying, vacuum drying and freeze-drying. Fresh and unbruised sapota fruits were collected from the local farms of Gandhigram, Dindigul District. The fruits were cleaned, washed, peeled, deseeded and cut into uniform size and subjected to drying. The samples were coded as A, B, C and D for shade dried, cabinet dried, vacuum dried and freeze-dried respectively and stored in airtight container and zip lock packs (LDPE). The dried samples were used to detect the moisture content, dehydration and rehydration ratio, nutrient content and shelf life using standard procedure. From the results, it is understood that freeze-dried sample had the lowest moisture content. Rehydration ratio of freeze-dried samples stored in an airtight container was (17.68:5), zip lock packs (17.62:5) and dehydration ratio of freeze-dried samples was low when compared to other methods. Nutrient content namely calcium (14.57 ± 0.07 mg, 14.57 ± 0.06 mg) and vitamin C (43.81 ± 0.1 mg, 43.85 ± 0.13 mg) was of highest amount in freeze-dried samples stored in airtight and zip lock packs when compared to other methods of drying. Freeze dried samples had highest Total Soluble Solids (22 ± 0° Brix) and titratable acidity (0.273 ± 0.004, 0.279 ± 0.001 %) stored in airtight container and zip lock packs respectively. The airtight container and zip lock packed freeze-dried powders had a longer shelf life of 30 days than other methods of drying. Thus, it was concluded from the study that, freeze drying method is best suited for drying sapota and it can help to extend the shelf life and retain its nutrient quality after drying.
Artificial Intelligence-Based Diet: An Interventional Field Study
Authors: Agrawal Ankit
Published: November 2022

Specialist dieticians and nutritionist are not present in every hospital of developing countries like India, where malnutrition and metabolic diseases are a big problem. Use of Artificial Intelligence (AI) to prepare a diet chart may be an answer to this problem. Pre-post analytic observational field study was done at multiple centres to evaluate and compare AI based diet accuracy with the diet advised by the dieticians. Accuracy of the Diet AI in providing counseling to the patients for improvements in nutritional choices and lifestyle was found to be high at 96%. The AI based diet plan can overcome the need of expert dieticians at remote hospitals and rural areas where trained dieticians are not available.
Assessment of Serum Vitamin D Levels in Patients with Pulmonary Tuberculosis-A Comparative Cross Sectional Study in a Teritiary Care Centre in Kolar
Authors: L. S. Y. M. J. Maharaj , V. Lakshmaiah , K. N. Shashidhar
Published: November 2022

Tuberculosis remains as one of the deadliest disease affecting humankind and vitamin D deficiency is a global health problem. The evidence is increasingly pointing towards increased susceptibility to TB among individuals with vitamin D deficiency and worse disease progression if infected with TB. Hence the current study was undertaken to assess the prevalence of vitamin D deficiency in patients with pulmonary tuberculosis and to compare it with non-tuberculosis cases. This study was a comparative cross-sectional study conducted in R.L. Jalappa hospital among 100 individuals divided into two groups. Group 1 consisted of 70 sputum positive pulmonary TB case and group 2 consisted of 30 community healthy controls matched for age and gender. The subjects were investigated for biochemical parameters and serum vitamin D level using Electro-chemiluminescence Immuno Assay (ECLIA). The mean age of TB and non-TB cases was 52.53 ± 15.68 years and 56.07 ± 10.06 years respectively. Mean vitamin D level in the study population were 29.51± 28.19 ng/ml. Vitamin D deficiency was found in 54 (77.14%) cases with TB and in 10 (33.33%) non-TB cases. The mean difference in serum albumin (3.89 ± 0.89 g/dl vs 3.42 ± 0.76 g/dl); calcium levels (7.3 ± 1.59 mg/dl vs 8.5 ± 1.37 mg/dl) and vitamin D level (22.02 ± 23.8 ng/ml vs 47 ± 30.22 ng/ml) were statistically significant (p value < 0.01) across the group. This study concludes that vitamin D deficiency is associated with an increased prevalence of tuberculosis. This recommends the screening for vitamin D deficiency and encourages vitamin D supplementation for all tuberculosis patients.
Holistic Approach during a Pandemic for Healthy Well-Being
Authors: Rawat Dimple , Gulati Arti , Singh Namrata , Vikram Naval K. , Kumar Amit , Sharma Anshu
Published: November 2022

Currently, the entire globe is facing a pandemic ‘COVID-19' and the numbers are rising exponentially. Unfortunately, along with the triple burden of malnutrition and many non-communicable diseases, Corona virus has knocked India's door. As it is don't know for how long this battle will continue, the present review is an attempt to highlight the importance of non-pharmacological approaches like a balanced diet, stress management, adequate sleep and physical activity to build up a strong immune system, as it reduces the complications in individuals who are already at nutritional risk and might get exposed to the infection. Globally, scientists are working to find potential vaccines to combat COVID-19, meanwhile,it must utilize this time window in building our immunity by adopting a healthy dietary and other lifestyle measures. Hence, it is the need of the hour to build up immunity by adopting a holistic approach as there is no nutritional magic pill, which can boost immunity instantly.
Development and Nutritional Evaluation of Infant Food Premix to Improve the Nutritional Status of the Malnourished Infants (06-24 Months)
Authors: Singh S. , Dunkwal V.
Published: November 2022

Malnutrition is widely prevalent in children with 6-23 months of age group. To provide nutritionally adequate and balanced complementary foods, it is important to have food mixtures or variety of foods that fulfil macro and micro nutrient needs of the infant. The objective of the study was to develop nutritious infant food premix to improve the nutritional status of the malnourished infants from locally available resources by using household food processing techniques and analyse them for sensory attributes as well as nutrients. Four variations of Infant Food Premix (IFP) were formulated i.e., IFP1, IFP2, IFP3 and IFP4 by blending of 35 g pearl millet/wheat, 15 g pumpkin/carrot, 15 g finger millet, 15 g roasted bengal gram, 15 g milk powder and 5 g niger seeds and analyse them for sensory attributes via nine point hedonic scale. Among all variations of infant food premixes (IFP1, IFP2, IFP3 and IFP4), mean score of all the sensory attributes i.e., colour, appearance, texture, flavour, taste and overall acceptability for IFP4 was significantly higher at 1 % level of significance as compared to that of other IFP combinations i.e., IFP1, IFP2, IFP3 and according to 9-point hedonic scale, it was "liked very much''. Whereas the mean scores for other infant food premix (IFP1, IFP2 and IFP3) of all the sensory attributes were "liked very much to liked moderately''. The nutritional analysis of the best accepted infant food premix (IFP4) was high in nutrient contents i.e., protein (17.4 g), energy (406 Kcal), fats (9.65 g), iron (7.78 mg), calcium (481.83 mg), carbohydrate (62.40 g) and beta- carotene (1251 Î¼g) as compared to ICDS Poshahar i.e., energy (399.35 kcal), protein (11.7 g), fats (8.16 g), iron (4.08 mg), carbohydrates (69.76 g), calcium (53.18 mg) and beta-carotene (156.55 Î¼g) due to presence of pearl millet, finger millet, roasted bengal gram, pumpkin powder, milk powder and niger seeds. It can be concluded from the study that organoleptically accepted infant food premix had the high nutrient content which indicated that it has the potential to improve the nutritional status of infants.
Oral Hydration and Food During Labour - Is Restriction Necessary?
Authors: Kanneganti Aishwarya , Hashim Sumrana , Jairam Debanjali , Sashi Latha
Published: November 2022

Hospital labour room policies restrict oral intake of women in labour to clear liquids, due to fears of pulmonary aspiration in cases of emergency C-sections under general anesthesia. Professional organizations have provided varying recommendations for oral intake in labour with some advocating clear fluids alone, which are unlikely to meet the 50-100 kcal/hour energy requirements of labour; and others recommending ad-lib intake. The objective was to explore intra partum food choices and compare the effect of ad-lib oral calorific clear fluid intake vs solids and calorific clear liquids on obstetric and neonatal outcomes. A prospective observational study was conducted in low-risk pregnant women >18 years of age with 36+ gestational age in the labour wards of urban maternity tertiary centres in Hyderabad (N=211). Women were given the option of eating and drinking from a standardised low residue menu. 72.2, 22.4 and 5.38 % of the women consumed liquids, a combination of liquids and solids, and fasted respectively. Women consuming solids and fluids consumed 350.5 ± 171.9 kcal whereas those consuming only calorific clear liquids consumed 168.35 ± 106.2 kcal during the intra partum period (p<0.001). No significant differences were observed in obstetric or neonatal outcomes between groups. Eating during labour is safe in low-risk pregnancies and women who consume both solids and liquids are able to meet the calorie requirements of labour. Obstetricians should give women greater freedom in their choice of oral intake.
Formulation and Evaluation of Functional, Nutritional and Sensory Properties of Inulin Incorporated Ready to Eat Multi-Grain Breakfast Cereal
Authors: Kapoor Taniya , A. Haripriya
Published: November 2022

Multi grain breakfast cereal is often considered as a healthy choice for people to increase their fiber intake. Chicory root fiber (inulin) is a natural soluble fiber with GRAS status that offers both nutritional (prebiotic fiber) and functional (texture and taste improvement) benefits for a variety of food applications. In this present study, attempts have been made to develop a fibre rich and sugar free Ready to Eat (RTE) breakfast cereal by addition of standardized proportion of inulin. The breakfast cereal was made by preparing a batter with composite flours consisting of oats flour, sprouted foxtail millet flour, quinoa flour, sprouted amaranth flour; beetroot powder, inulin powder, baking powder and strawberry essence. This batter was piped into rings using a plain nozzle and baked (170°C for 10-15 minutes). Breakfast cereals with varied proportion of inulin along with control samples were subjected for sensory analysis on a 9-point hedonic scale. Sample with highest sensory score (IBC3) and control sample (CBC1) were subjected to functional, nutritional and shelf life analysis. The moisture content, protein, fat, carbohydrate, dietary fiber and total calories of breakfast cereal (IBC3) were 3.3 ± 0.05%, 10.1 ± 0.1%, 5.24 ± 0.04%, 65.17 ± 0.5 g, 22.49 ± 0.5 g and 348 kcal respectively. The developed breakfast cereal was on par with the market samples for energy, fat and protein consisting of good amount of dietary fibre. The per serving nutrient adequacy of the developed breakfast cereal was 15.2 % for energy, 13.7 % for protein, 8.84 % for fat, 22.4 % for fibre, 9 % for iron, 33.1 % for calcium and 15.7 % for phosphorus of the RDA. Iron, calcium and phosphorus estimated were 3.84 ± 0.02 mg, 49.5 ± 0.1mg and 236.06 ± 0.01 mg respectively. The Free Fatty Acid (FFA) and Initial peroxide Value (IPV) of CBC3 and IBC1 increased slightly during storage without reaching their standard values which were set at no more than 30 meq.gof iodide/kg for FFA and 3 mg of KOH/100 g for IPV. Breakfast cereal can be stored at room temperature for 60 days. The current study recommends that inulin (16%) can be incorporated in the breakfast cereal which confers dual benefits of a sweetener and for fibre enrichment.
Assessment of Nutritional Status, Body Composition and Fitness Levels of Women Performing Zumba
Authors: Sonani Priya , Menon Lakshmi
Published: November 2022

Zumba is a moderate to high intensity workout which involves music and consistent body movements. The present study compared and assessed body composition, fitness levels and nutritional status of women performing Zumba and other selected aerobic exercises. Sixty female participants aged 20-35 years were assessed and grouped as a control group, Experimental Group 1 (EG1) and Experimental Group 2 (EG2). All assessments were conducted using standard methods. It was observed that women who choose Zumba had normal Body Mass Index (BMI) (23.32 ± 3.76) and body fat percentage of 31.06 ± 3.76 %. Statistically significant results were seen for fitness analysis. Cardiorespiratory fitness test for group Zumba (EG1) was assessed at 40.96 ± 4.31 ml/kg/min and flexibility test at 19.46 ± 3.37 inches. Dietary results showed that intake was caloric deficient and high fat diet in all groups. The study results indicate that Zumba fitness exercise can be recommended as effective group fitness exercise for the changes in body composition and fitness levels of women.
Optimization and Functionality of Inulin Added Minor Millet Based Gluten-Free Noodles
Authors: S. Asmath Mubeena , A. Haripriya
Published: November 2022

The objective of the present study was to optimize and develop minor millet-based inulin incorporated gluten free instant noodles with seasonings. The noodles were prepared using durum wheat flour (control 1) and multi millet flour (control 2) along with inulin, xanthan gum, salt and water. The noodles were extruded with the thickness of 3 mm and steamed for 5 minutes in a pre-heated steamer. The steamed noodles were dried at 100°C for 20 minutes and then at 40°C until the moisture content decreased to 9-10 %. The sensory, physico-chemical and textural characteristics of the noodles were evaluated. Noodles with 20% inulin incorporation scored high among variations. The moisture, dietary fiber and fat content of the noodles increased significantly (P<0.05) with the addition of inulin, whereas total carbohydrates and total calories decreased. There was a significant difference in the functional characteristics of the noodles with inulin incorporation.
Non Starch Polysaccharides (Dietary Fibre) of Bio-Fortified Pearl Millet Varieties as Influenced by Malting
Authors: Bajaj Aashima , Sangwan Veenu , Kawatra Asha , Rani Varsha
Published: November 2022

The investigation was carried out to assess the effect of malting on non starch polysaccharides i.e. dietary fibre contents of bio-fortified pearl millet varieties (HC-20 and Dhanshakti). It was found that the crude fibre content of malted flours of both the varieties increased significantly (10.0 to 23.07 and 7.74 to 10.96 % respectively in HC-20, and Dhanshakti) compared to unprocessed pearl millet flour. However, a significant reduction in total dietary fibre content of malted flours was observed and this decrease ranged from 3.88 to 4.81 % in HC-20 and from 6.89 to 8.11 % in Dhanshakti variety. The insoluble dietary fibre content of malted flours was also significantly lower than that of unprocessed flours. As a result of malting, soluble dietary fibre content decreased from 12.58 to 18.54 % (HC-20) and 17.36 to 22.22 % (Dhanshakti) compared to unprocessed flour. All types of processed and unprocessed HC-20 flours contained significantly higher amounts of soluble dietary fibre compared to Dhanshakti variety. The crude fibre and dietary fibre of Dhanshakti variety flour was significantly higher than that of HC-20.
Thermal Processing of Traditional Fermented Pearl Millet Porridge in Ready-to-Eat (RTE) Form
Authors: P. Anu Ranjani , A. Karthiayani
Published: November 2022

"Millet Porridge” is a south Indian beverage prepared by double fermentation of millet flour with broken rice is popularly called as ‘koozh' in tamil. Pearl millet porridge packed in retortable pouches was thermally processed to enhance the shelf life. The Ball's Process time and F0 value obtained were 17 min and 3 min respectively. The retort pouches were stored at room temperature and analysed for changes in physico-chemical, microbiological and sensory properties at 0th, 60th, 120th and 180th days of storage. During storage, acidity increased with decrease in pH; moisture and ‘Nitrogen Free Extract' content changed significantly, whereas no significant difference was seen in crude protein, crude fibre, fat and total ash. The microbiological analysis showed the absence of total plate count, Escherichia coli and yeast /mold on retort processed porridge whereas it was observed before processing. Sensory evaluation revealed that the porridge was within the acceptable limit during 180 days of storage at ambient conditions.
Prevalence of Iodine Deficiency Disorders (IDD) among School Going Children in Rural Areas of Bangalore
Authors: N.S. Anil , R. Deepthi , K. Pratibha , M. Shashikumar , Kumbhar Suresh
Published: November 2022

Spectrum of IDD includes simple goitre to debilitating problems like mental retardation, psychomotor defect and still birth. School-age children of 6 to 12 years are considered as an important target group for surveillance of IDD because they are highly vulnerable, easy to access, and also their applicability in a variety of surveillance activities. The objective of the study was to estimate prevalence of goitre among school children of rural areas of Bangalore urban district and to estimate the urine iodine excretion and the salt iodine content in a sub sample. A cross sectional descriptive study was conducted among school going children of rural areas of Bangalore Urban district. Cluster sampling method was used to select in 30 villages. A sample of 90 children was selected from each village. All 2703 children were examined for goiter, 540 salt samples and 270 urine samples were collected for iodine estimation. Goitre prevalence in the study population was 33%. Maximum prevalence of goitre was observed in â‰¥10 years age group followed by 8-9 years and 6-7 years age group and equally distributed among boys and girls. The Median Urine Iodine (MUI) levels detected were 12.5 mg/l and median salt iodine detected was 27.5 ppm. The total goitre rate is above 5% in the children surveyed between 6-12 years age group indicating the district is endemic for goitre. The goitre grade 1+2 prevalence is â‰¥30% indicating a severe public health problem with current adequate nutritional iodine intake.
Quantitative Phytochemical Screening and GC-MS Analysis of the Ethanolic Extract of Tabebuia roseo-alba (Ridl) Sand
Authors: Suseela Vivekananthan , Nirmaladevi Ramalingam
Published: November 2022

Medicinal plants have been used in folkloric medicine to treat various ailments. The compound investigations of medicinal plants have largely been driven to discover new drugs to treat human diseases. The study was designed to estimate the amount of phytochemical constituents and also to explore the presence of bioactive compounds in ethanolic extract of Tabebuia roseo-alba using Gas Chromatography-Mass Spectrometry (GC-MS). Quantitative phytochemical analysis was carried out by standard procedures. GC-MS analysis of the plant extracts was performed by using GC SHIMADZU QP2010 system and Gas Chromatograph interfaced to a Mass Spectrometer (GC-MS) equipped with RXi -1ms fused silica capillary column. The total phenol content was found to be 112.67+0.03 in ethanolic extract of Tabebuia roseo-alba leaves. The GC-MS analysis revealed the presence of eight major peaks from which various bioactive compounds were ascertained. In conclusion, ethanolic extract of Tabebuia roseo-alba possess many bioactive constituents which may be accountable for its various pharmacological activities.
Systematic Review: Vulnerability of Metabolic Syndrome in COVID-19
Authors: Dhawan Deepika , Sharma Sheel
Published: November 2022

SARS-CoV-2 infection has become a widely spread disease around the world causing rapid hospitalization and death, especially in people with metabolic syndrome. There is very limited literature that goes to present the clinical implications and management of metabolic syndrome in this pandemic. Hence an attempt has been made towards meeting this end. A literature review has been done extracting articles from scopus database following PRISMA guidelines. The manuscripts were studied to identify articles that report metabolic syndrome and its components in COVID-19 infection. A total of 25 manuscripts were included in this systematic review. These studies report systematic inflammation and organ damage in metabolic syndrome that has up regulated SARS-CoV-2 infection. Various treatment strategies have also been suggested and hypothesized. The results of this analysis indicate that patients suffering from metabolic syndrome are vulnerable to COVID-19 owing a sequence of complications.
An Overview about Safety Surveillance of Adverse Drug Reactions and Pharmacovigilance in India
Authors: Zehravi Mehrukh , Maqbool Mudasir , Ara Irfat
Published: November 2022

One pathway for more actively monitoring Adverse Drug Reactions (ADRs) and, as a result, improving patient care safety is a structured Adverse Drug Reaction Surveillance network. Multiple methods for testing and recording the efficacy of drugs in clinical use are important for avoiding or reducing patient injury and strengthening public health. This entails establishing a well-structured Pharmacovigilance programme in clinical practise. Once a prescription has been published into the "true world," pharmacovigilance is an important method of monitoring medication-related issues. Pharmacovigilance and other drug-related problems should be familiar to those whose life is impacted by prescription procedures in some way. In modern times, pharmacovigilance has gained prominence as a technology critical to sound clinical practise and public health science. Since ADRs have such a detrimental influence on patients' wellbeing and inflict too much financial strain, it's critical to carefully monitor each medication for any potential adverse effects in animal models (preclinical studies) and clinical trials until releasing it. Pharmacovigilance aims to serve a significant part in combating the dangers faced by an ever-growing number of drugs, each of which is vulnerable to unpredictably negative side effects. When adverse effects and toxicity occur, they must be recorded, analysed and the importance of the results correctly communicated to those who may understand the evidence. By ensuring that prescription drugs of high consistency, purity and effectiveness are used rationally, the risk of injury will be minimised. In this study it will briefly explore adverse drug reaction safety control and pharmacovigilance in India.
Daily Nutrient Intake and Physical Activity in Relation to Anthropometry and Body Composition of Professional Women
Authors: Singla Sakshi , Jain Shruti , Bains Kiran
Published: November 2022

Overweight among professional women is a major health issue which remains a challenge to be addressed in the coming years. A study was carried out among female university teachers in the age group of 31-60 years to determine an association of anthropometry and body composition with nutrient intake and physical activity. The requirements of energy, protein and carbohydrates were adequately met. The fat intake was higher than requirement but the intake of dietary fibre was inadequate. The Physical Activity Frequency Score (PAFS) for sitting at work/commuting was found to be the highest. The longer time spent on sitting at work and home was significantly correlated with abdominal obesity parameters. Body weight was positively and significantly (p ? 0.05) correlated with intake of total fat as well as saturated fat thus, indicated that fat intake is a major determinant of obesity in this group. Energy and saturated fat intake were significantly (p ? 0.05) associated with Abdominal Volume Index, thereby indicating that abdominal obesity was attributed to higher intake of energy and fat. Longer time spent on sitting at work or while commuting was significantly correlated with Waist-hip ratio (p ? 0.01), Waist-height ratio (p ? 0.05) and Conicity Index (p ? 0.01), indicating that long sitting hours is one of the determinants of abdominal obesity in the studied group.
Development of Low Alcoholic Wine Using Tender Coconut and Tender Palmyra as a Novel Source and its Quality Evaluation
Authors: Kochadai Nitthya , Kochadai Nitthya , Mahendran Radhakrishnan , Mahendran Radhakrishnan , Bhosale Yuvraj Khasherao , Bhosale Yuvraj Khasherao , Vincent Hema , Vincent Hema , Vadakkepulppara Ramachandran Nair Sinija
Published: November 2022

Tender coconut and Palmyra are known for their micro minerals and nutrients that are essential for human health and consumed mostly in tropical countries. The growing demand for low-alcohol beverages and natural preservation techniques for these raw materials necessitated the need for the present study, which aims to assess the suitability of these raw materials for the production of low-alcohol wine. Different blend ratios of tender coconut and palmyra juice ranging from 80:20 to 20:80 were subjected to fermentation. The wine was filtered and analysed for physicochemical, phytochemical properties and mineral profile. Initially, all the samples were adjusted to 20°Brix which decreased to a range of 6.25 ± 0.28 to 13.23 ± 0.48°Brix and alcohol content between 4.1 ± 0.16% (A7) and 8.1 ± 0.41% (A1) with phenols and antioxidants (421.63 ± 11.15 to 650.72 ± 10.15 mgGAE/100 mL and 57.38 ± 0.002% to 85.95 ± 0.0004%, respectively). Principle component analysis revealed A5 (60:40 palmyra: tender coconut) as the most acceptable blend with high micronutrients like vitamin C (49.92 mg/100 mL), potassium (3338.27 mg/L), sodium (218.87 mg/L) and magnesium (132.8 mg/L). The study throws light to the utilization of highly perishable tender coconut and palmyra endosperm to make a shelf-stable refreshing low-alcoholic wine with high antioxidants and mineral content.
In Vitro Protein Digestibility of Selected Plant and Animal Foods by Multi-Enzyme Assay
Authors: Bandyopadhyay Sulagna , Kuriyan Rebecca , Kurpad Anura V.
Published: November 2022

The recent Food and Agricultural Organization / World Health Organization United Nations University expert consultations on protein quality have emphasized the need for protein digestibility measurements in humans. The standard in vivo oro-ileal protein digestibility measurements are invasive, expensive, time-consuming and burdensome on participants. The in vitro multi-enzyme based assays have been a promising tool for rapid, non-invasive and cost-effective protein digestibility measurements in foods. The digestibility estimates obtained from these methods have not been compared with true ileal digestibility measurements in humans. This study measured in vitro protein digestibility in selected commonly consumed plant and animal proteins, assessed the effect of heat-treatment on protein digestibility and compared the digestibility estimates with previously published human true ileal protein digestibility values. The in vitro protein digestibility in the raw plant proteins ranged from 35% in pigeon pea to 72% in rice. Cooking improved digestibility by 8% in potato to 26% in pigeon pea. The in vitro protein digestibility in freeze dried and spray dried milk powder were €85% which reduced to 73% after heat-treatment at 120°C for 40 minutes. The mean difference between the in vitro protein digestibility coefficients and the true ileal protein digestibility estimates was 4.3% (95% CI:-1.05, 9.74%). Although, the in vitro assays can be used as useful tools to predict ileal digestibility in humans, and to rank food proteins according to their digestibility, further studies are warranted for inter-laboratory validation of assays with appropriate evaluation on same protein sources against true ileal digestibility measured in humans.
Formulation of Kattuyanam Rice Cupcake and its Quality Assessment
Authors: R. Akshaya , R. Vijaya Vahini , R. Vijaya Vahini , T. S. Lakshmi
Published: November 2022

Cereal and pulse combination is considered as the staple food in the diet pattern, whereas refined or processed food consumption plays an important role in the occurrence of chronic lifestyle-related diseases. Cake is a sweet baked food made from refined flour and sugar, egg and fat. Consumers are gaining awareness about the importance of consuming healthy and wholesome foods. Hence, there is a felt need to develop plant-based, gluten-free and lactose-free cupcakes incorporating indigenous kattuyanam rice by completely replacing refined flour. Brown rice (Oryza sativa L.), also recognized as Kattuyanam rice is one of the traditional coloured rice variety which has immense nutrient potentials and improves human health. The present study was intended to formulate a plant-based cupcake that is rich in protein, fibre and calcium. The study also aimed at evaluating its nutritional composition, calculate its cost, and to assess the level of acceptability by subjecting to organoleptic evaluation. The plant-based cupcakes were formulated in three different ratios using each pulse variety and with kattuyanam rice. The two varied pulses used were horse gram dhal [A KHC (50:10), B KHC (40:20), C KHC (30:30)] and green gram dhal [D KGC (50:10), E KGC (40:20), F KGC (30:30)], the cakes were formulated and standardized without the addition of any artificial preservatives. Sensory evaluation of the cupcakes was carried out by a panel comprising of twenty members and the nine-point hedonic scale was used. The results of the sensory evaluation revealed that the kattuyanam rice cupcakes formulated in the ratio 30:30 [C KHC and F KGC] from both the variations had maximum overall acceptability score, these were subjected for further analysis. Results of the nutrient analysis revealed that the cupcakes were rich sources of protein, fibre and iron. The cupcakes were priced at twelve rupees per piece, making it economical. The formulated kattuyanam rice cupcake can be considered a viable solution for people with celiac, lactose intolerance patients, and the population adopting a vegan lifestyle.
Food Safety in Selected Bakery Outlets during Covid 19 - A Case Study
Authors: V. Ramya , S. Alamelu Mangai
Published: November 2022

The advent of hospitality industry dates far back in history. It origins as simple inns to now a multibillion-dollar industry. Hospitality refers to receiving guests in a spirit of goodwill especially strangers from other lands. These catering establishments play a major role in maintaining the health of their customers. Advent of covid-19 forces the catering establishments to rethink their business due to its rapid spread. There are a lot of uncertainties as to how to address these changes in food industry to ensure better nutrition and health for customers. The implementation of food safety management systems are imperative to bring down the risk of covid-19 infection. Appropriate cleaning, sanitization and good hygiene practices are crucial. An average customer is very much anxious about the food safety practices followed in the catering establishments especially during this pandemic time. Hence case studies were done in selected bakery outlets near bus stations in Tiruchirapalli town, Tamil Nadu, India regarding the food safety aspects with special reference at the point of sales and personnel hygiene. Bakery outlets were chosen for the study as convenience foods that are sold are easily grabbed by the consumers without much crowding inside the outlet. Case study was undertaken using checklist and by observation method in four selected bakery outlets to study the upgraded cleaning and sanitization procedures, disinfection strategies, method of food service adopted, awareness among food service personnel on the standard operating procedures like usage of PPEs, social distancing, frequent hand washing, maintaining adequate health status of employees free from covid-19. The study revealed that all the selected bakery outlets adopted adequate covid-19 food safety protocols at the points of food service. Though the bakery units were aware of and implemented the standard operating procedures to be followed to overcome the uncertainty, the success lies in the hands of the food service personnel to boost confidence among the customers regarding food safety.
Process Optimisation of Pumpkin Powder and its Quality Evaluation
Authors: Rajendran Sinthiya , Jerald Lovelin
Published: November 2022

The objective of the research work is to supply a dehydrated powder from pumpkin and to research the characteristics of the ultimate product. The study was carried with tray dryer at two different levels of temperature (60°C and 70°C). The drying temperature affects the standard of dehydrated powder. The pumpkin powder is dried using tray dryer at 60°C, where the drying temperature has better characteristics (moisture content, ash, protein, fat, carbohydrate, resistance starch and beta carotene). Pumpkin powder contains 13.2% moisture, 7.8% protein, 3.1% crude fat, 1.0% ash, 5.2% total dietary fiber. The result showed that the pumpkin powder dried at 60°C has more protein and beta carotene content in it. Ash content of pumpkin powder at 70°C has high mineral content. Color of pumpkin powder is lower in lightness and redness but higher in yellowness when dried at 70°C.
Acceptability Analysis and Nutritional Quality of a Nutri-Dense Iron Rich Supplement
Authors: S. Karpagavalli , C. Padmavathi
Published: November 2022

Adolescence is a period of life with specific health and developmental period predictably understood as the years between the onset of puberty and the formation of social independence and is the period where the maximum amount of physical, psychological and behavioral changes takes place. Anaemia is considered as one of the major health problems all over the world. Among adolescent female the prevalence of anaemia is found to be 35.1 per cent. The overall nutritional status of adolescent females is affected due to anaemia. Due to the increased nutritional needs the development of healthy eating habit is important at the age of adolescence. The present paper aims at highlighting the, acceptability analysis and nutritional quality of a nutridense iron rich supplement. The area selected for the study was Coimbatore. The schools that falls under the north taluk was identified and one school among them was selected for the conduct of the study using convenient sampling female pre-adolsecent between the age group 11-13 years were selected for the conduct of the study. Using standard tools demographic profile, anthropometric, clinical examination and dietary pattern were assessed. Iron rich ladoo was prepared using sesame seeds, pumpkin seeds, jaggery, raisins and groundnut were selected as they are rich in iron, protein and also low in cost. Total of five variations of ladoo were prepared. Acceptability analysis of all the five variation of ladoo was tested for its organoleptic characteristics using five point rating scale. The mean acceptability score was calculated. As a result, by the mean scores, variation II was highly acceptable and it was considered for nutrient analysis. Also the cost analysis of the variations showed that it was cheap and costed Rs.5 per serving and hence it can be affordable iron supplement for all the groups.
Development and Evaluation of Pumpkin Flour Incorporated Weaning Mix
Authors: D Dhanalakshmi , S. Yamuna
Published: November 2022

The improvement of recent weaning meals combination that may be organized in the domestic calls for an knowledge of a whole lot of social, cultural, financial and nutritional factors that may affect the acceptability and the nutritional quality of the diet. The study was done with the objectives to develop the value added weaning meals product using flours of germinated cereal-pulse and fortified with different concentration of pumpkin flour. Fresh pumpkin (Cucurbita maxima) were dehydrated and powdered, brown rice, wheat (Triticium aestium), bajra (Pennisetum americanum), whole green gram (Phaseolus aureus roxb) were germinated, dried, pulverised and combined with roasted groundnut (Arachis hypogea) and palm jaggery. Weaning mix (porridge) and pumpkin ladoo were prepared with three proportions (10, 20 and 30 g) of pumpkin flour. The weaning meals blend was subjected to sensory, physical and nutritional evaluation. It was observed that cooking time and gelatinization temperature multiplied with increasing incorporation of pumpkin flour. The sensory evaluation found out that weaning meals blend with 10 g pumpkin flour fortification had good sensory qualities. Hence weaning blend (porridge and laddu) contains all essential nutrients, essential for physical growth, prevent diseases, malnutrition and complete meals for infants and adults.
Determining the Glycemic Index of Mango Leaf Powder Incorporated Health Mix
Authors: S. Thilakavathy
Published: November 2022

Medicinal plants serve as an alternative medicine to allopathy as they are cheaper and have no side effects. In Ayurveda research, mango tree and its parts have many medicinal properties. Mango tree and its leaves and fruits has properties like anti-diabetic, anti-oxidant, anti-viral and anti-inflammatory. Phenolic constituents like caffeic acid, polyphenols like mangiferr in and gallic acid, flavonoids and volatile compounds are present in mango leaves. The objectives of the study are to develop and standardize mango leaves incorporated health mix, analyze the nutrient content and determine the glycemic index. The ingredients selected for health mix were wheat, barley, foxtail millet, green gram dhal, roasted Bengal gram dhal, groundnut and almonds. Five variations of health mix were prepared and it was made as porridge and evaluated. Fresh mango leaves was washed, dried and powdered. The powder was incorporated into the health mix at 10, 20 and 30 per cent level. Porridge was prepared with three variations and it was evaluated for its acceptability. Health mix incorporated with mango leaves powder at 10 and 20 per cent was highly acceptable while 30 per cent incorporation had a bitter taste and not acceptable. Nutrient analysis was carried out for the standard and the acceptable health mix. Glycemic index of the health mix and mango leaf powder incorporated health mix was determined. Due to the presence of fibre in mango leaf incorporated health mix, glycemic index was low when compared to standard health mix.
Formulation and Quality Evaluation of Sesame Seed Based Non-Dairy Milk Alternative
Authors: R. Vijaya Vahini , Mary Nirmala Josephine
Published: November 2022

Non-dairy milk alternatives are defined as dissolved and disintegrated plant extracts of cereals, millets, pseudo cereals, legumes, nuts and oil seeds that resemble bovines’ milk in appearance and consistency. In recent years, consumers opting for non-dairy milk alternative are gradually increasing due to medical and ethical reasons. Sesame seeds are the most underutilized and low maintenance crop with abundant health benefits and functional properties. In spite of its superior nutritional quality and high calcium content (1174 mg), the diversification and commercialization of novel sesame seed-based food products is still insufficient and certainly needs research focus. The present study was aimed to formulate sesame seed based non-dairy milk alternatives and quality evaluation of the same. Decorticated sesame seeds were purchased from local market, Chennai and subjected to simple household processing techniques such as soaking, grinding and filtration. Soaked sesame seeds were subjected to grinding process in domestic blender and filtered using triple layer muslin cloth to remove the slurry. The obtained sesame seed extracts were pasteurized and stored in pre sterilized glass bottles at 40°C and subjected to physiochemical, proximate, sensory and cost analysis. The results of quality analysis of sesame seed extract revealed that the extract possessed appreciable nutritional composition with desirable sensory attributes and also found to be low cost. The study implied that formulation of novel and acceptable non-dairy product from indigenous low-cost ingredients such as sesame seeds was feasible and suits well to population seeking non - dairy milk alternatives.