Rashmi Kapoor

Supplementary effect of spirulina on hematological status of rats during pregnancy and lactation.

The effect of Spirulina on iron status was assessed based on hemoglobin, packed cell volume, serum iron, total iron binding capacity and ferritin levels of rats during pregnancy and lactation. Rats were fed 5 different kinds of diets (casein, Spirulina, wheat gluten, Spirulina + wheat gluten, Spirulina without additional vitamins and minerals) each providing 22 percent protein. Diets containing Spirulina alone or in combination with wheat gluten resulted in significantly higher iron storage and hemoglobin contents than casein and wheat gluten diets during the first half of pregnancy and lactation. Wheat gluten diet result in the smallest increase in hemoglobin levels and iron stores compared to other diets. The values of serum iron and iron binding capacity remained unchanged with different diets. Spirulina appears to be effective in improving the iron status of rats during pregnancy and lactation.

Utilization of β-carotene fromSpirulina platensis by rats

The availability of β-carotene from Spirulina as compared to standard all trans β-carotene was studied by the liver and kidney vitamin A storage method. After 21 days of vitamin A depletion, the rats were repleted with β-carotene from Spirulina and a standard source at two dietary levels (60 and 120 µg/day) for a 10 day period. At lower levels, the liver storage levels of vitamin A and the percent of β-carotene absorption were comparable to those of the standard. At higher levels both these parameters of the Spirulina fed group were significantly (P<0.01) inferior to the standard source fed group. However, the Spirulina fed group showed better (P<0.05) growth than the standard fed group did at both low and high levels of feeding.

Effect of different treatments on keeping quality of pearl millet flour

Abstract The flour of pearl millet (Pennisetum americanum) after different treatments, namely, addition of antioxidants (butylated hydroxyanisole, butylated hydroxytoluene and ascorbic acid), thermal treatment, defatting and salting was stored in earthen pots at prevailing room temperature (28 to 34°C) and relative humidity (60 to 80%) for 30 days. The flour was analysed periodically (10, 20 and 30 days) for keeping quality by chemical methods. The levels of peroxide and fat acidity increased and that of unsaturated fatty acids decreased during storage. The development of peroxides in antioxidant-treated flour samples was lower than other treated (thermal and salt) and untreated flour. Butylated hydroxyanisole and thermal treatments significantly retarded the increase in fat acidity values. The defatted flour had the lowest fat acidity and peroxide values, which did not vary during storage. The loss of unsaturated fatty acids was slightly less in flour treated with butylated hydroxyanisole and butylated hydroxytoluene. The proportion of unsaturated fatty acids remained almost constant in defatted flour. Microbiological examination of the flour samples revealed a considerable increase in fungal count while the bacterial count remained constant during storage. Butylated hydroxyanisole and ascorbic acid showed inhibitory effects against fungal growth.

Biological evaluation of pearl millet protein : effect of different treatments and storage

Whole grain flour of one variety (HC-4) of pearl millet (Pennisetum americanum L. Leeke) after giving different treatments (defatting, butylated hydroxyanisole, ascorbic acid and thermal) was stored in earthen pots at prevailing room temperature (28–34°C) and relative humidity (70–80%) for 30 days. The flour samples were evaluated for protein quality using rats. Storage of flour for 30 days markedly reduced the protein quality. The values of protein efficiency ratio, true digestibility, biological value, net protein retention and net protein utilisation were significantly (P<0.05) higher in fresh and treated flour than untreated flour. Among treated flours, defatted flour showed best growth followed by butylated hydroxyanisole, thermal and ascorbic acid treated flour.