Beetroot (Beta vulgaris L.) green is more nutritious as compared to the beetroot but many part of India it is not used as food it is only used as animal fodder so that we can utilize beetroot green waste which is nutritionally rich in fiber, protein, and carbohydrate, vitamins and minerals for the products development to overcome the malnutrition problem of developing countries. In this study Response surface methodology (RSM) was used to study the effect of moisture content, chickpea powder and beetroot leaves powder on the functional properties of extradites developed from beetroot leaves powder (BRLP) along with cereals and pulse powder. Moisture content, chickpea powder and beetroot leaves powder had significant effect on lateral expansion, water absorption capacity (WAI), water solubility index (WSI) and sensory evaluation. Result showed that with increase in moisture content and chickpea powder lateral expansion of extrudates increase up to optimum level and finally decrease. Increase in moisture content, chickpea powder and beetroot leaves powder resulted in decrease in lateral expansion of the extradites. Results revealed that optimized extruded products are rich in crude fiber content and total phenolic content (TPC).
This research study aimed to ascertain the sensory acceptability of squash (Cucurbita Maxima) of varied quantities in baking cake as to appearance, taste, color, texture and general acceptability. A panel of 20 evaluators, purposely picked, from the School of Hotel and Restaurant Services Technology of the West Visayas State University – Janiuay Campus, were utilized as respondents. Formulated in the study were four treatments– three of which used squash at various quantities while as the control variable, one treatment, which contained no squash at all, was used. A modified sensory evaluation score sheet anchored on Five-Point Hedonic Scale was used by the respondents to assess the finished products. Means, ANOVA and Scheffe Test were utilized as the statistical tools. As a whole, results disclosed that baked cakes with no grated squash and 120 grams grated squash were moderately liked by the respondents while those baked cakes with 240 grams grated squash and 380 grams grated squash were liked very much by the respondents. There were significant differences in the level of acceptability of the different treatments as to appearance, taste, color, texture as well as general acceptability.
Livestock production is the vital sector which action a major source of income to the impoverished rural households throughout the world. Livestock equip people with food, income, draught power and fertilizer and act as the major livelihood means of millions of our country, where crop farming faces challenges India is one among the fastest growing economics of the world and mainly depends on the agrarian sector as a tool for progress. Dairy sector is emerging as the highest contributor to the agricultural wealth of India, surpassing even cereals. India is the highest milk producing country in the world contributing 16% of the world production. The annual milk production in India has reached 119.44 million tonnes in 2011 against the 23 million tonnes in 1971 and the share of this sector is also increasing year by year.