Abstract The present study was designed to prepare to wean food by replacing plant proteins with egg proteins. The weaning foods containing 14, 16 and 18% extruded soy proteins were replaced with 0, 25, 50, 75 and 100% egg proteins using whole egg powder. Physicochemical analysis of raw material and weaned products, water activity, bulk density, in vitro study for protein digestibility, color analysis, microbiological analysis, and sensorial evaluation. Protein content significantly (p < 0.05) varied from 13.76% to 19.89% for formulated weaning foods with the highest value in T12. Treatment T5 and T11 exhibited minimum water absorption capacity (1.86 mL/g) and maximum (2.63 mL/g), respectively. Treatment T1 exhibited the highest (0.76 mL/g) values of bulk density, while the treatment T7 and T12 had the lowest values (0.69 mL/g). The maximum in vitro digestibility was observed in treatment T15 (83.8%) while the minimum (65.4%) was observed in treatment T1. The sensorial evaluation results for all the treatments are significantly (p < 0.05) varies with an overall acceptable score. Results indicate that the microbial loads also within acceptable limits. The weaning foods composite animal proteins can be a cost-effective and possible tool to overcome malnutrition among children in developing countries.

Abstract Buckwheat is a precious source of various bioactive compounds like phenolics, flavonoids, rutin, and quercetin, etc. This research work was performed to harvest the nutraceutical potential of indigenous buckwheat varieties and their milling fractions (fine flour, coarse flour, bran flour, and husk). Common buckwheat (CBW) and Tartary buckwheat (TBW) were analyzed in terms of total phenolic content (TPC), total flavonoid content (TFC), and DPPH scavenging activity. When compared to common buckwheat, Tartary buckwheat had a higher total phenolic content (2101.421 mg GAE/100 g), total flavonoid content (1233.990 mg QEQ/100 g), and DPPH scavenging activity (44.51%).In the same context, throughout comparisons among milling fractions, the highest TPC and TFC were observed in the husk part of Tartary buckwheat while the lowest was found in common buckwheat. During the comparison of different solvents and their concentrations, it was observed that Ethanol 70% extracted a greater quantity of phytochemicals as compared to the rest of the other solvents and concentrations. This study recognized variability among buckwheat varieties and milling fractions for nutraceutical potential and nutritional qualities that can be used in the treatment of different maladies and food products.`

Abstract This study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product.

Abstract A cohort study of 90 days was designed to explore the hypercholesterolemic associated blood pressure with intake of extruded flaxseed powder (EFSP) fortified yogurts. The hypercholesterolemic subjects were distributed into two groups (1 and 2), then blood samples and blood pressure were taken. Descriptive statistics were used for comparison between groups. A significant increase in serum total cholesterol (TC) (6.330.48 to 6.510.04 mmol/dL) and low-density lipids-cholesterol (LDL-C) (5.170.28 to 5.370.47 mmol/dL) was observed in participants consuming plain milk yogurts for 30 days. A significant decrease in TC (6.470.95 to 6.28 ± 0.84) and LDL-C (5.350.29 to 5.130.44 mmol/dL) was observed in the group consuming EFSP fortified sheep milk yogurt. Similarly, a significant decrease in serum TC (6.381.01 to 6.200.98 mmol/dL), and LDL-C (5.301.16 to 4.980.99 mmol/dL) was noticed in the group consuming EFSP fortified cow milk yogurt. The intake of fortified yogurts reduced significantly serum cholesterol associated with blood pressure in both groups.

Abstract Zinc deficiency is a growing issue in developing countries. Moreover, it is a well-known fact that the bakery products have very low zinc content and the further loss of zinc occurs during milling of wheat and under baking of end products, which makes it hard to produce nutritional bakery products. For this purpose, zinc sulfate has been incorporated in wheat flour at 0, 32.5, 65, and 97.5 mg/100 g to prepare cookies and determine their physicochemical and nutritional properties as well as stability under controlled storage conditions, i.e. temperature (23-25 °C) and relative humidity (45-55%). The findings exhibited that the cookies-percentage of fat and protein decreased after the addition of zinc sulfate. The fiber content of cookies was non-significantly changed, while the moisture content increased. Moreover, the diameter of cookies significantly increased from 45.65 ± 1.46 cm to 45.84 ± 1.34 cm. The thickness and spread factor of cookies were also effects ranged from 1.49 to 1.54 cm and 30.63 ± 2.98 to 29.76 ± 1.64 respectively. The results revealed that zinc sulfate was stable up to 90 days and under normal baking conditions. Based on the sensorial attributes, it was unveiled that the nutritional cookies were prepared by using 65 mg zinc sulfate with (AARI-2011) wheat flour.

Abstract To explore the protective effect of sesame seed oil (SSO) extracted from Til-06 sesame variety in Sprague-Dawley male rats against the management of hypercholesterolemia, the current two-phase study was conducted. In the first phase, oil was taken out from the sesame seeds (Til-06) and physicochemical analysis was carried out to find out the content of oil following by the evaluation of the quality attributes of extracted oil. In the second phase, efficacy was carried out to check the hyperlipidemic activity of sesame seed oil. Randomly distributed twenty (20) rats into 5 different groups with four (04) rats in each group and for 60 days fed as follow; the first group was fed on a basal diet, while the other groups were fed with 2, 4, 6 and 8% SSO plus basal diet. Blood samples were collected at the beginning and end of the study for biochemical study i.e. lipid profile which includes high-density lipoprotein (HDL-C), triglycerides (TG), low-density lipoprotein (LDL-C), total cholesterol (TC), and very-low-density lipoprotein (VLDL) and antioxidant status. Findings of the present study indicate that the oral administration of SSO significantly (P < 0.05) improved the antioxidant status with lower TC, LDL-C, TG, VLDL-C, and higher HDL-C values of hypercholesterolemic rats.