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Singh, Praveen Kumar
- Economic Valuation of Non Timber Forest Products Contribution in Tribal Livelihood in West Singhbhum District of Jharkhand
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Indian Forester, Vol 137, No 11 (2011), Pagination: 1258-1264Abstract
The study has been conducted to evaluate the economic dependency of tribal livelihoods and to explore the economic contribution of NTFP in their livelihoods in 50 selected villages of West Singhbhum district of Jharkhand state. The study reveals substantial contribution of NTFP in the tribal livelihoods. Six major NTFPs of this forests, managed under 'Mundari-khuntkattidari' system of traditional management by the Tribals, were included in the present study. The economic returns from NTFP was found to have suffered a lot as a result of some major constraints like- unorganized trade, lack of proper storage and value addition facilities and marketing by The middle men. Besides the economic valuation of NTFPs contribution in tribal livelihoods, the gaps in existing practices and knowledge levels leading to low returns were also identified and factors affecting the profitability were screened with some suggestion to further enhance the economic returns.Keywords
Tribal, Economic Returns, Livelihood, NTFP
- Impact of Laser Induced Breakdown Spectroscopy on Value added Snacks of Coarse Grains
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Affiliations
1 Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
2 Centre of Food Technology, University of Allahabad, Allahabad (U.P.), IN
1 Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
2 Centre of Food Technology, University of Allahabad, Allahabad (U.P.), IN
Source
Asian Journal of Bio Science, Vol 11, No 1 (2016), Pagination: 232-234Abstract
The present study was carried out with the objective to prepare Pua, Thalipeeth, Laddo and Gatta by incorporating bajra flour and soya flour, to assess the qualitative analysis elements content by laser induced breakdown spectroscopy. In control, no addition of soya flour and bajra flour was done while in case of experimental treatments T1, T2,and T3, soya flour was added at 10 per cent, 20 per cent and 30 per cent levels, respectively. In all experimental treatments, 10 per cent bajra flour was kept constant. Each treatment was replicated five times.On the basis of findings, it was concluded that in case of Pua and Thalipeeth, T1 (10%) was found to be best in terms of colour and appearance, body and texture, taste and flavour and overall acceptability. In case of Laddo, T2 (20%) was best in body and texture, taste and flavour while T3 (30%) was found to be best in terms of colour and appearance and overall acceptability. Control of Gatta was best with regards to colour and appearance while T2 (20%) was best in body and texture, taste and flavour and overall acceptability. Elements detected from LIBS spectra for the developed products were carbon, hydrogen, nitrogen, calcium, iron, sodium and magnesium. Hence, it can be concluded that upto 20 per cent soya flour can be successfully incorporated in the prepared products.
Keywords
Value Added Snacks, Coare Grains, Bajra Flour, Soya Flour.- 2-D Velocity Structure in Kerala-Konkan Basin using Traveltime Inversion of Seismic Data
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Affiliations
1 CSIR-National Geophysical Research Institute, Uppal Road, Hyderabad - 500 007, IN
1 CSIR-National Geophysical Research Institute, Uppal Road, Hyderabad - 500 007, IN
Source
Journal of Geological Society of India (Online archive from Vol 1 to Vol 78), Vol 79, No 1 (2012), Pagination: 53-60Abstract
The existence of gas-hydrates in marine sediments increases the seismic velocity, whereas even a small amount of underlying free-gas reduces the velocity considerably. The change in velocities against the background (without gas-hydrates and free-gas) velocity can be used for identification and assessment of gas-hydrates. Traveltime inversion of identifiable reflections from large offset multi channel seismic (MCS) experiment is an effective method to derive the 2-D velocity structure in an area. We apply this method along a seismic line in the Kerala-Konkan (KK) offshore basin for delineating the gas-hydrates and free-gas bearing sediments across a bottom simulating reflector (BSR). The result reveals a four layer 2-D shallow velocity model with the topmost sedimentary layer having velocity of 1,680-1,740 m/s and thickness of 140-190 m. The velocity of the second layer of uniform thickness (110 m) varies from 1,890 to 1,950 m/s. The third layer, exhibiting higher velocity of 2,100-2,180 m/s, is interpreted as the gas-hydrates bearing sediment, the thickness of which is estimated as 100 to 150 m. The underlying sedimentary layer shows a reduction in seismic velocity between 1,620 to 1,720 m/s. This low-velocity layer with 160-200 m thickness may be due to the presence of free-gas below the gas-hydrates layer.Keywords
Gas-Hydrates, Free-Gas, Velocity, BSR, Traveltime Inversion.References
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