Kamlesh Prasad

Plant system: Nature's nanofactory

Three categories of plants growing under three different extreme conditions were taken for assaying their promises to undertake nano-transformation. It was found that all of them successfully synthesize silver nanoparticles. The synthesis was performed akin to room temperature. X-ray and transmission electron microscopy analyses were performed to ascertain the formation of silver nanoparticles. X-ray analysis indicated that silver nanoparticles have FCC unit cell structure. Individual nanoparticles having the particle sizes of 2-5 nm were found. Possible involved mechanisms for the synthesis of silver nanoparticles from above plant systems have also been proposed.

Biosynthesis of silver nanoparticles using Eclipta leaf

A green, low‐cost and reproducible Eclipta leaves negotiated synthesis of silver nanoparticles is reported. The synthesis is performed at room temperature. X‐ray and transmission electron microscopy analyses are performed to ascertain the formation of Ag nanoparticles. Nanoparticles almost spherical in shape having a size of 2–6 nm are found. UV‐visible study revealed the surface plasmon resonance at 419 nm. The lattice strain is estimated to be 0.0045 using Williamson‐Hall approach. The use of Eclipta for the synthesis of silver nanoparticles offers the benefit of ecofriendliness and amenability for large scale production through scaling up.

Biosynthesis of Sb2O3 nanoparticles: A low-cost green approach

A low-cost green and reproducible microbe (Lactobacillus sp.)-mediated biosynthesis of Sb(2)O(3) nanoparticles is reported. The synthesis was performed at around room temperature. X-ray and transmission electron microscopy analyses were performed to ascertain the formation of Sb(2)O(3) nanoparticles. X-ray analysis indicated that Sb(2)O(3) nanoparticles had a face-centered cubic unit cell structure. Individual nanoparticles as well as a few aggregates of 3-12 nm were found. A possible mechanism for the synthesis of nano Sb(2)O(3) is proposed.

Maize—A potential source of human nutrition and health: A review

Abstract Maize or corn (Zea mays L.) is an important cereal crop of the world. It is a source of nutrition as well as phytochemical compounds. Phytochemicals play an important role in preventing chronic diseases. It contains various major phytochemicals such as carotenoids, phenolic compounds, and phytosterols. It is believed to have potential anti-HIV activity due to the presence of Galanthus nivalis agglutinin (GNA) lectin or GNA-maize. A tablespoon of maize oil satisfies the requirements for essential fatty acids for a healthy child or adult. Decoction of maize silk, roots, leaves, and cob are used for bladder problems, nausea, vomiting, and stomach complaints. Zein an alcohol-soluble prolamine found in maize endosperm has unique novel applications in pharmaceutical and nutraceutical areas. Resistant starch (RS) from maize reduces the risk of cecal cancer, atherosclerosis, and obesity-related complications. This review presents a detailed view on the nutritional and potential health benefits of maize.

Optimization and functionality of millet supplemented pasta

Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.

Technological, Processing and Nutritional approach of Finger Millet (Eleusine coracana) - A Mini Review

Finger millet (Eleusine Coracana L.) also known as African millet and is commonly called “ragi” in India. It is having excellent nutritional value and even superior to other common cereals. It is richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are Oleic (49%), linoleic (25%) and palmitic acids (25%). Finger millet contains both water-soluble and liposoluble vitamins. Emerging products prepared from this millet are pasta, noodles, vermicelli and bread. Being gluten-free it is suitable for individuals suffering from celiac disease. It is also rich source of several phytochemicals. Commonly used processing techniques for this millet are milling, malting, popping and decortications.

Engineering properties of high and low altitude rice varieties from Kashmir valley at different processing levels

Abstract The knowledge of engineering properties such as gravimetrical properties (1,000 grain mass, bulk density, true density, and porosity), dimensional properties (length, width, thickness, aspect ratio, surface area, geometric mean diameter, and sphericity), frictional properties (angle of repose and coefficient of friction), and aerodynamic properties (drag coefficient and terminal velocity) are necessary parameters related to machine design for different agricultural process operations such as handling, harvesting, threshing, cleaning, conveying, sorting, drying, processing, and storage. India is a vast country and contributes 20% of the total world’s rice production with cultivars ranging from the scented long grain ones to the sticky short grains. The Kashmir valley cultivates mainly short–medium bold varieties as temperate conditions in the valley are not suitable for the cultivation of long grain scented basmati rice. The most steps in cultivation and postharvest processing are manual and the aim of this work is to emphasize which variety sustains the processing steps to produce high yield quality rice for strengthening the economic conditions of the people.

Hot air convective dehydration characteristics of Daucus carota var. Nantes

Abstract The present work focuses on experimental and theoretical study of air dehydration kinetics of Daucus carota var. Nantes in laboratory scale drying chamber. Steam blanching as a pretreatment was applied prior to dehydration of shreds and the results indicated a gradual decrease in drying time from 2.9 to 5.5% in temperature range of 50–70°C, for steam blanched samples in comparison to untreated carrots. Four different mathematical drying models (Newton, Page, Modified Page and Henderson and Pabis) were evaluated for goodness of fit by comparing their respective R2, χ2, and RMSE parameters. Comparison of the statistical parameters led to conclusion that Page model showed a better quality of fit and presents dehydration characteristics in better way to obtain drying curves than any other model.

Effect of parboiling and puffing processes on the physicochemical, functional, optical, pasting, thermal, textural and structural properties of selected Indica rice

The selected Gurjari rice variety was identified as intermediate amylose content (20.52 ± 0.30%) Indica, medium grain size, coarse rice based on physico-chemical characteristics. Changes in the properties of rice on parboiling and puffing process were investigated and reported the statistical differences at p ≤ 0.05. The studied attributes are physico-chemical, functional, textural, pasting, thermal, optical, micro-structural, XRD and FTIR characteristics. Process of puffing has significantly (p ≤ 0.05) increased the dimensional parameters almost twice of original dimension and thus reduced the hardness of puffed rice by eight times. The process of puffing significantly (p ≤ 0.05) reduced the moisture content of puffed rice with the enhancement of five times the surface area with the reduced the bulk density more than nine times. Water absorption index and water solubility index were significantly affected on process of puffing. Puffed rice being a precooked product the pasting time were observed as lowest. The differential scanning calorimetric assessment of Gurjari rice indicated as the selected rice is among the low gelatinization temperature rice. The lighter colored puffed rice with the enhanced level of resistant starch associated with puffed rice improves the functionality of the developed puffed rice to consume directly as ready-to-eat or to be used as ready to use item in the preparation of various functional foods thereof.

Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes: Dynamic changes in health-promoting properties…

Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health-promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar-to-cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.