Despite of its multiple values, cultivation of grain amaranth has not received much attention. Processing and utilization of the grain in Ethiopia is currently low. This research was initiated to study the effect of processing methods (soaking and roasting) on nutritional and anti-nutritional value of amaranth grain; and potential future application of amaranth grain in injera making. The experiment was laid out as a randomized complete design and replicated three times per treatment. The outcome of the study revealed that as the amaranth grain has good nutritional qualities and concurrently less amount of tannin and phytic acid. The crude fat, ash, fiber and protein contents of raw amaranth was 7.33%, 2.97%, 3.67 % and 13.07% respectively. The results revealed that, processing methods had significantly affected the nutritional qualities. The proximate compositions, minerals and anti-nutrients of the soaked amaranth was slightly lower than the roasted. In this study, roasting reduced crude protein content 3.44% and iron by 1.84mg/100g. Furthermore, soaking significantly reduces the anti-nutrients than roasting though it had effect on some nutritional qualities. Soaking reduced the phytates and tannin contents by 29.67mg/100g (11.85%) and 3.39mg/100g (49.62%) respectively. The injera griddled from amaranths grain had good colour, high number and evenly distributed of eyes and non-sticky and soft texture which makes it promising to replace teff for injera making.

Bioactive peptides are specific sequences of amino acids, which are generated during food processing, microbial action, or enzymatic hydrolysis. Bioactive peptides have been researched for specific bio-functional role since many years. Well documented health benefits includes, antimicrobial activity, anticancer activity, anti-oxidative activity, antiaging activity, opioid activity, antithrombotic, hypocholesterolemic, immunomodulatory, cytomodulatory, mineral binding activity and also antihypertensive activity. Inhibiting mechanisms and structure of peptides plays crucial role in the bio-functional activity. Bioactive peptides with multi-functionality are now gaining special interest from researchers. Here, this article explained different functions of peptides, possible mechanisms of bioactive peptides, multifunctional role, and sources of multifunctional peptides.

Tungrymbai is a traditional fermented food of Khasi and Jaintia tribes of Meghalaya. In this study Tungrymbai was analyzed for physico-chemical and microbial quality of pre-cooked and post-cooked samples prepared by using Lactobacillus fermentum and Lactobacillus plantarum culture combination in 1:1 ratio at 1, 2 and 3% culture combination. Shelf-life of the product was carried out by storing at 6ËšC and 33ËšC for 4 days. pH was found to decrease while titratable acidity increases as the number of storage days increases. Protein content was highest in Tungrymbai with 3% cell biomass. pH and titratable acidity was more in pre-cooked samples, whereas protein content was more in post-cooked samples. Lactobacillus count was found in all the samples, yeast and mold was observed only in the 4th day of storage and coliforms was absent in pre-cooked samples. However, microbes were absent in post-cooked sample I and only Lactobacillus strain were detected in post-cooked samples II which indicates that the cooking procedure and heat intensity while cooking affect the Lactobacillus strains. Therefore, awareness can be created for the preparation method of Tungrymbai without cooking the product, to get the beneficial properties of Tungrymbai prepared with Lactobacillus strains.

Indigenous fermented beverage brewed from rice is an integral part of the rich tribal diet and culture in the region of West Garo Hills, Meghalaya. The beverage is fermented using locally available rice varieties and traditional rice starter cultures containing a mixed population of indigenous microbes (yeast, bacteria and moulds) and topical medicinal plants. The aim of the present study was to evaluate the antibacterial property of the traditionally fermented rice beverage with respect to five different medicinal plants used individually in the starter culture namely Plumbago zeylanica, Thelypteris clarkei C.F. Reed, Clorodendrum D. Don, Leucas lavandulaefolia and Scoparia dulcis. All the beverages exhibited good antibacterial property in agar well diffusion assay with the beverage brewed using S. dulcis and L. lavandulaefolia showing the highest inhibition zone of 39.50 ± 0.70mm against B. cereus Control beverage brewed from the starter without medicinal plants showed the least inhibition zones ranging from 8.75±0.21mm to 15.67±0.45mm. Hence the investigations testified a potential increase antibacterial property of the traditional rice beverage which can be attributed to the addition of medicinal plants thus plausibly contributing to its curative and health-promoting property claimed by the local tribal folks of West Garo Hills, Meghalaya.

Whey is the liquid fraction that remains following manufacture of cheese, chhana, paneer and casein. It is utilized for the growth of lactic cultures, and scaled up to laboratory scale (500 ml), followed by pilot scale (3 liters) using whey based medium. The biomass of lactic cultures obtained from the whey based medium was tested for suitability in preparation of fermented dairy products like dahi, buttermilk, yoghurt and whey beverage. The fermented dairy products analyzed for physico-chemical properties and sensory attributes. The results obtained for the growth of lactic cultures showed that this medium can be a suitable low-cost alternate for producing high amount of cell biomass. Therefore, present study entailed to conclude that a novel use of these low-cost by-product of the dairy industry, offering an alternative way of its utilization, helping to minimize their negative impact on the environment.

Zinc is second most abundant trace mineral in our body after iron. In recent years zinc is gaining attention, as its deficiency is widespread across the world. Most foods are low in zinc content therefore fortification is very stable long term approach to control zinc deficiency. Fermented milk products consumption has increased drastically in recent time due to their functional properties and high nutritive values. Fermented products having certain specific ingredients with specific health benefits could be of potential interest. Milk fermented products are very effective vehicles for zinc fortification due its popularity in many ethical population including vegetarians who do not consume meat but they consume fermented dairy products. Zinc fortification is a fruitful strategy in order to prevent zinc deficiency especially for risk groups such as elderly, vegetarians, lactating women and children. Fermented milk foods can be served as better vehicle for zinc fortification than cereals and other plant based sources.

This study was conducted on 100 adolescents residing in Delhi. They belonged to high socio-economic strata. Dietary intake patterns of subjects revealed low intake of iron rich foods. Green leafy vegetables consumption was also very low. It was also observed that 37 percent adolescents were in habit of skipping meals and 12 percent were in habit of eating junk foods daily. Mean intake of all nutrients (calories, proteins and iron was lower than RDAs. There were no economic constraints still intake of nutrients was deficient due to faulty eating habits. Nutrient Adequacy Ratio (NAR) was not adequate in 81 percent subjects. Only 23 percent subjects were non anaemic and rest had mild or moderate anaemia. Impact of anaemia could be seen in terms of non-participation of anaemic subjects in sports in school and their feeling lethargic.

This study was conducted to find efficacy of weight management programme on forty one adults attending weight loss clinic in Gurgaon. At baseline eighteen (44%) were overweight and remaining 56% were in different stages of obesity. Their weight, height, waist circumference, hip circumference and different biochemical parameters were taken at base line. They all underwent the weight management programme of three months involving- Dietary modification ( high fiber diet providing 1200-1500 Kcal, 50-60 g protein and 20 g of fat per day), physical activity for 30-45 minutes, counseling sessions two to three times a week. After three months there was significant reduction in mean weight, mean height, mean waist and mean hip circumference. Though changes in BMI Index and waist hip ratio were non-significant. Significant reduction in fasting blood sugar and triglyceride level was observed. Other biochemical parameters showed non- significant changes. Thus weight management programme was found to be effective in improving anthropometric and biochemical parameters even in short duration of six months