T. Poongodi Vijayakumar ¹, Jemima Beryl Mohankumar ²

Affiliations
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.G. College of Arts and Science, Coimbatore - 641 014, Tamil Nadu, IN

Abstract

Drying is a thermo-physical and physico chemical operation by which it removes water from food material at appropriate temperature and most suitable rate to retain maximum food values. Drying is one of the simplest and best methods of preservation of foods, because it reduces the cost of storage and transport by reducing both weight and volume of final product.

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T. Poongodi Vijayakumar ¹, Jemima Beryl Mohankumar ², R. Jaganmohan ³

Affiliations
1 Department of Food Science, Periyar University, Salem, IN
2 Department of Nutrition and Dietetics, PS.G. College of Arts and Science, Coimbatore, IN
3 Indian Institute of Crop Processing Technology, Thanjavur, IN

Abstract

Millet is a major crop in many of the countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice.

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Poongodi Vijayakumar ¹, P. Nazni ¹, P. Sathyapriya ¹, Jemima Beryl Mohankumar ²

Affiliations
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.GCollege of Arts and Science, Coimbatore-14, IN

Abstract

India has made impressive progress in overcoming the threat of famine that plagued its history. India faced serious food shortages in the first few decades of independence'. Since independence in 1947, however, concentrated investment in agricultural production and rural infrastructure has quadrupled the production of rice and wheat, and India has become self-sufficient in basic food production with rapid transport of food grains to areas facing shortages under the Public Food Distribution System (PDS).

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T. Poongodi Vijayakumar ¹, P. Mazmo ¹, K. Nirmala Devi ², Jemima Beryl Mohankumar ³

Affiliations
1 Department of Food Science, Periyar Univeristy, Salem-636 011, IN
2 Vellalar College of Women, Thindal, Erode - 638 009, IN
3 Department of Nutrition and Dietetics, P.S.G. College of Arts & Science, Coimbatore - 641 014, IN

Abstract

Iodine is an essential nutrient, which helps the body to produce thyroxine, the hormone that regulates normal growth and development. Iodine is vitally needed during childhood, adolescence and pregnancy. The mean daily requirement of iodine for an adult is 150 micrograms.

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Jemima Beryl Mohankumar ¹, K. Bhavani ¹

Affiliations
1 Department of Nutrition & Dietetics, PSG College of Arts and Science, Coimbatore, IN

Abstract

Cauliflower has originally been developed from the wild varieties of cauliflower plants found on the sea coasts of England. Cauliflower is related to a type of wild cabbage, called "cole worts". The botanical name of cauliflower plant is "brassica oleraceal. Var. botrytis". Cauliflower greens are good source of iron, which contain about 40 mg of iron per 100g leaves Balabo stated that iron is the major component to maintain blood hemoglobin level.

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Jemima Beryl Mohankumar ¹, Uthira L. ¹, Uma Maheswari S. ¹

Affiliations
1 PSG College of Arts and Science, Coimbatore-641 014, IN

Abstract

The increasing consumers’ demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with Antioxidant Activity (AOA) has encouraged a quick expansion of research studies about phenols in vegetables. Gourd vegetables refer to the fruits of plants in the two Cucurbitaceae genera Lagenaria and Curcubita. There is a diverse source of polyphenols in plant materials. Seven gourd vegetables grown conventionally (CV) were collected from the local market and a set of the same vegetables from certified organic farms (OG). They were analysed for the Total Phenol (TP) content by the Folin-Ciocalteu method using Gallic acid as standard. Earlier each vegetable was extracted with ethanol, methanol and water separately for the estimation of TP. The TP content was expressed as μg of GAE/g of FW. Bitter gourd had the highest amounts of TP in both the conventional (1766.52 μg of GAE/g of FW)) and organic (1962.0 μg of GAE/g of FW)) samples. Conventional gourd vegetables had more TP when compared to organic varieties. Among the solvents, the extraction of phenols was the highest in water followed by methanol and ethanol. Gourd vegetables are widely available and can contribute significant amounts of phenols to the diet.

Keywords

Total Phenolics, Folin-Ciocalteu Method, Gourd Vegetables, Organic Farming, Ethanol, Methanol, Water Solvents.

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