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Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours
Issue:
Volume 10, Issue 4, July 2021
Pages:
78-85
Received:
18 May 2021
Accepted:
5 July 2021
Published:
13 July 2021
Abstract: Injera is fermented, leavened, flat and round pancake-like Ethiopian traditional bread, and made from cereals like teff, wheat, barley, sorghum, maize or a combination of some of these cereals. This study was conducted to investigate the effect of blending ratio and fermentation times on the textural and eye /hole/ characteristics of injera prepared from quality protein maize (QPM) and teff composite flours. Factorial design of two factors in CRD arrangement was used. The factors were blending ratio of teff flour (20%, 30%, and 40%) and fermentation times (48hr, 60hr, and 72hr). The sensory acceptability scores for eye-size, texture, and rollability were ranged from 5.08 to 5.50, 5.01 to 5.76, and 4.61 to 5.69 due to blending ratio, respectively and from 5.18 to 5.41, 5.28 to 5.48, and 5.08 to 5.29 due to fermentation times, respectively tested for fresh injera. The peak force, which indicate the firmness level of injera samples also varied significantly (p<0.05) and the values ranged between 2.23 to 3.13 N (first day) due to blending ratio and from 2.59 to 2.69 N (first day) due to fermentation times. Increasing the blending proportions of teff flour in the composite was found improving the texture, firmness, and eye qualities of QPM-teff composite injera samples.
Abstract: Injera is fermented, leavened, flat and round pancake-like Ethiopian traditional bread, and made from cereals like teff, wheat, barley, sorghum, maize or a combination of some of these cereals. This study was conducted to investigate the effect of blending ratio and fermentation times on the textural and eye /hole/ characteristics of injera prepare...
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Assessment of Knowledge, Attitude, and Practice of Type 2 Diabetic Subjects in a Tertiary Care Hospital
Sornalatha K.,
Rajalakshmy P.,
Sujatha T.
Issue:
Volume 10, Issue 4, July 2021
Pages:
86-88
Received:
27 March 2021
Accepted:
10 June 2021
Published:
16 July 2021
Abstract: DM is one of the most common chronic conditions in human history. DM can occur at any age. Type 2 DM is most common at 50-70 years of age, affecting both sexes equally. The purpose of this study is to assess the Knowledge, Attitude, and Practice on the diabetes of type- 2 diabetic subjects in Puducherry population. The reasons for increase in the prevalence of diabetes mellitus in developing countries may include unhealthy lifestyle, rapid westernization food habits, poor knowledge, negative attitude and poor practices are the main reason for type 2 diabetic mellitus. The World Health Organization [W. H. O] has estimated the global number of people with diabetes will be more than double over the next 25 years. Community Based Interactive Approach-diabetes mellitus [CBIA-DM] is an active self-learning method and it is the other way for knowing about the KAP. Almost all high-income countries, diabetes is a leading cause of cardiovascular disease, blindness and kidney failure. Family history has a major role in the cause of diabetes First-degree relatives of diabetic subject have long been known to have an increased risk of developing T2DM. Recent studies in genetic research have also identified the genetic variants linked with T2DM. A total of 75 patients enrolled for the study age between 30-60 years with 40 male & 35 female. Among the 75 Type 2 diabetes mellitus patients, knowledge level was identified as 4% poor, 13.3% average and 82.7 are a good level of knowledge. All 100% participant shows a positive attitude and 8% poor, 17.3% average and 74.7% are good in practice. Several socio-demographic factors play significant roles about knowledge, attitude and practice of diabetes. This study has highlighted even though knowledge level has good among most of the population some more educational intervention is needed to increase their Knowledge, attitude and practice on their disease conduction.
Abstract: DM is one of the most common chronic conditions in human history. DM can occur at any age. Type 2 DM is most common at 50-70 years of age, affecting both sexes equally. The purpose of this study is to assess the Knowledge, Attitude, and Practice on the diabetes of type- 2 diabetic subjects in Puducherry population. The reasons for increase in the p...
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Consumers’ Perspective for the Betterment of Street Food and Women Food Vendors in Kolkata
Parvin Anjum Wara,
Nayak Binata
Issue:
Volume 10, Issue 4, July 2021
Pages:
89-94
Received:
10 August 2021
Accepted:
23 August 2021
Published:
30 August 2021
Abstract: Like all other city of India, street foods are widely used in Kolkata. Without any formal establishment street food mainly comprises unorganized food vending where cooked food may be served. Street foods are easily available and affordable to consumers, so it is highly popular to all age group specially in urban area. The objective of the study was to assess the socio-economic status, food safety knowledge and attitude among street food consumers. To find out the status of street food consumers and their perspective for the betterment of street food and women food vendor a questionnaire was given to 65 consumers. The data found that 27.7% consumers take street food daily basis, 35.4% choose women vendor for neat and clean stall. Among all street food stable foods (like rice, roti) are most popular. 56.9% people take street food for easy availability. 21.5% consumers had no idea about food borne illness. There are large number of women street food vendors are selling cooked food in Kolkata. There are also many consumer depends on street foods only. However they all want betterment of street food, betterment of women food vendor and they suggest social security, good infrastructure, and training programme for vendor. To satisfy consumer demand for street foods change in existing perception and government supervision is necessary.
Abstract: Like all other city of India, street foods are widely used in Kolkata. Without any formal establishment street food mainly comprises unorganized food vending where cooked food may be served. Street foods are easily available and affordable to consumers, so it is highly popular to all age group specially in urban area. The objective of the study was...
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