International Journal of Trend in Scientific Research and Development: Food and Nutrition

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Showing posts with label Food and Nutrition. Show all posts
Showing posts with label Food and Nutrition. Show all posts

Wednesday, 6 October 2021

Analysis of Soybean Meal Price Discovery Function in China

October 06, 2021 0
Analysis of Soybean Meal Price Discovery Function in China
Soybean meal, as the largest and most active agricultural product futures in China, involves a wide range of industries and a wide range of industries. After the Sino US trade friction, the raw material cost of soybean meal has risen, and the price fluctuates greatly. It is important to explore the impact of trade friction on the price discovery function of...

Monday, 23 August 2021

A Study on Knowledge, Attitude and Practice KAP on Anemia and Socio Economic Characteristics of Rural Adolescent Girls in Odisha

August 23, 2021 0
A Study on Knowledge, Attitude and Practice KAP on Anemia and Socio Economic Characteristics of Rural Adolescent Girls in Odisha
Anemia is a critical public health problem in India that affects women and children throughout the lifecycle. The Govt. of India took an effort by launching the programme called “12 by 12 initiatives- addressing the problem of anemia in adolescents. Under Rajiv Gandhi Scheme for Adolescent Girls SABALA programme initiated in 2011, adolescent girls are being...

Friday, 18 June 2021

Effect of Mothers Working and Non Working Status on the Nutritional Status of Pre School Children

June 18, 2021 0
Effect of Mothers Working and Non Working Status on the Nutritional Status of Pre School Children
Health and nutritional status are two crucial and interlinked aspects of human development, which in to interact with demographic variables Malnutrition a condition that occurs due to intake of inadequate amount of nutrients leading to insufficient nourishment continues to be a problem of considerable magnitude in most of the developing countries in the world....

Sunday, 4 April 2021

Inulin a Crucial Component in Food Industry A Review

April 04, 2021 0
Inulin a Crucial Component in Food Industry A Review
Principally as a storage polysaccharide, inulin is widely distributed in plants and vegetables. It has been proven as a vital prebiotic which is available in more than 30,000 plant species on planet. The fermentation of inulin in large intestine result in the growth and improved metabolism of microbiota. Besides, its nutritional and therapeutic ability it imparts...

Thursday, 4 February 2021

Development and Standardisation of Nutri Bar using Oats, Wheat Bran and Flax Seeds

February 04, 2021 0
Development and Standardisation of Nutri Bar using Oats, Wheat Bran and Flax Seeds
Cardiovascular diseases continue to be the major cause of morbidity and mortality in industrialized society. Various studies indicate the consumption of a vegetarian diet or a diet high in cereal fiber appears to be associated with reduced risk of cardiovascular diseases. Based on this, a product was developed which is not only high in fiber, low in saturated...

Saturday, 4 July 2020

Prevalence of Anaemia among Adolescent Girls in Palani Block

July 04, 2020 0
Prevalence of Anaemia among Adolescent Girls in Palani Block
According to World Health Organisation, Adolescents are defined as the period of life spanning the age between 10 19 years. This particular period in girls has been recognised as a special period of transition from girlhood to womanhood. It is a vulnerable period in the human life cycle for the development of nutritional anaemia. Number of nutritional programmes,...

Saturday, 21 December 2019

Sensory and Nutritional Evaluation of Biscuit Supplemented with Hibiscus Rosasinensis Flower

December 21, 2019 0
Sensory and Nutritional Evaluation of Biscuit Supplemented with Hibiscus Rosasinensis Flower
The objective of the present study was to develop value added products by incorporating the dehydrated flower powder to increase the consumption of edible flowers in the daily diet. Three different variations of biscuit were prepared by incorporating dehydrated hibiscus powder. The proportion of refined wheat flour and hibiscus flower powder were 95 5, 90...

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