Scientific Program

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Scientific Program Day 1

Day 1 :

  • Food & Beverages

Session Introduction

Thamara Fernando

University Of Vocational Technology,Rathmalana,Sri Lanka

Title: Development of Protein Rich Curry Powder Cube For Vegans
Biography:

I have completed my bachelors degree at the age of 30 years from University of Vocational Technology and I’m an agriculture extension worker in Coconut Cultivation Board,Sri Lanka.

Abstract:

Vegans restrict their diet to plant foods.It may be a risk of not getting sufficient amounts of protein.due to lack of all essential amino acids in plant sources.However mixture of plant proteins can serve as a complete and well balanced diet.Furthermore some research findings have shown that vegetarians consume less protein than non vegetarians as well as presently most of people reject meat based products according to thier health conditions. 
Curry powder mixture was decided by conducting traial and error experiments for conventional recipes.The ingredients used for this experiment including dehydrated mushroom powder,corn starch,coriander,fennel,cumin,fenugreek,cinnamon,mustard,cardamom,mace.Mushroom and corn flour were used as special ingredients to enchance the protein content and as a binding agent respectively. 
The experiment was conducted by changing the mushroom and corn flour content(three different concentrations)while keeping other ingredient level constant.Most suitable ingredient mixture was identified by evaluating the sensory attributes such as appearance, color, flavour, taste, texture, odor, and overall acceptability using 32 untrained sensory panelists and results were analysed by using friedman test. 
According to the sensory analysis, curry powder mixture which is having mushroom powder 3g and corn flour 1g was selected as most suitable ingredient mixture.Proximate analysis was conducted to estimate thenutritional composition of vegan curry powder cube.According to the results,the product consists of 9.21%,10% moisture, 34% crude fat, 24% ash,11.68%,crude fiber 11.9% and pH6.16  

Kunjal Shrestha

Central Department of Food Technology, Tribhuvan University, Dharan, Nepal

Title: Blanching and Processing Effect on Functional Properties of Lizard Plant (Houttuynia cordata Thunb.)
Biography:

My name is Kunjal Shrestha currently working in Central Department of Food Technology, Tribhuvan University, Dharan, Nepal

Abstract:

The present study is an attempt to put an insight into a medicinal plant Houttuynia cordata Thunb., which is indigenous to North-East India and China. The plant is used as a medicinal salad for lowering blood sugar level in parts of North-Eastern parts of India. The study provides detail information about the chemical composition and functional properties (total chlorophyll, total polyphenols, total flavonoids, antioxidant activity and anti-glycation activity) of plant before and after processing (dehydration and pressure cooking). The plant parts were subjected to blanching for 2 minutes and its effect on functional properties were determined. As different parts of the lizard plant were processed (drying and pressure cooking) and its effect on functional properties determinded. The total chlorophyll (2.61 mg/g db), total polyphenols (30.72 mg GAE/g db) and total flavonoids (12.91 mg/g db) content of fresh gande in 80% acetone extract and 80% ethanol extract determined spectrophotometrically lowered significantly (p<0.05) after blanching. The dehydrated leaves showed highest retention in chlorophyll content followed byalkaline blanched samples. The effect of processing on antioxidant and anti-glycation activity of plant extract was compared with fresh plant parts extract. DPPH radical scavenging activity or IC50 value of fresh leaves extract was 285.69 µg/ml, followed by rhizomes (309 µg/ml) and stem (367.87 µg/ml). Similarly, the fluorescence value of glycated material showed highest inhibition to glycation by fresh leaves extract (93.82%). Processing conditions significantly (p<0.05) decreased the activity i.e. higher concentration was required for 50% inhibition and lower inhibition for glycation. The study showed that total polyphenol and the flavonoid content of HC were the highest in controlled sample. The results imply that these plants are potential sources of natural antioxidants which have free radical scavenging activity and might be used for reducing oxidative stress in diabetes.

Gourab Samanta

Odissa University of Agriculture and Technology, India

Title: Safe food production from poultry, Japanese quail and pigs with antibiotic alternative
Biography:

Gourab Samanta has completed his BVSc and AH from Jabalpur Veterinary University, India. After qualifying ICAR, he is pursuing his MVSc in Poultry Science from Odissa University of Agriculture and Technology. He has published four papers in reputed journals.

Abstract:

In view of antibiotic free meat production from broiler chicks, Japanese quail and pigs, antibiotic growth promoter was compared to different organic acid salts (OAS) with or without Yeast Mann Oligosaccharide (MOS). In the first experiment, day old chicks of Japanese Quail (n-250) were randomly assigned into seven dietary treatments: Control (T0) chicks with a standard basal diet; T1-basal diet with antibiotic (Bacitracin Methyl Disalisylate-BMD) at 0.5 gKg­-1; T2-diet with sodium butyrate at 5 gKg-1; diet with MOS 1 gKg-1; diet with ammonium formate at 1 gKg-1, calcium propionate 1 g Kg-1 and sodium butyrate 5 gKg-1; diet with sodium butyrate 5 gKg-1 and MOS at 1 gKg-1; Ammonium formate at 1 gKg-1, calcium propionate at 1 gKg-1, sodium butyrate at 5 gKg-1 and MOS at 1 gKg-1 of the diet. Six weeks feeding trial indicated supplementation of organic acids significantly (P<0.05) increased live weight gain with superior feed conversion. Organic acids also reduces the bacterial load in gut than antibiotic. In the second experiment, broiler chicks were randomly distributed in six groups having four replicates of ten birds in each. The experimental groups were: Control (T0)-provided with standard basal diet; T1-ammonium formate (0.1%) calcium propionate (0.15%), and MOS (0.2%); T2 ammonium formate (0.15%) and calcium propionate (0.15%); T3-ammonium formate (0.1%) calcium propionate (0.1%), calcium lactate (0.1%) and activated charcoal (0.1%); T4-with BMD (0.05%). Six weeks growth study showed that significantly higher (P<0.05) body weight gain and improved feed conversion were observed in the group (T1), supplemented with OAS and MOS combination than antibiotic (T4) and control (T­0) groups respectively. The pathogenic organism count in the gut was reduced with organic acids compared to antibiotic supplementation. In the third experiment, Ghungroo pigs, a local variety were divided in to four experimental groups. Group T0 (control) was provided with standard pig starter and grower diet; group T1-diet with calcium lactate (0.1%), calcium propionate (0.1%) and ammonium formate (0.1%), group T2-with organic acids and Mann oligosaccharide (0.1%) and group T3-with antibiotic supplement aurofac 14 (0.05%) respectively. 90 days feeding trial indicated that there was significantly (P<0.05) superior weight grain and feed efficiency compared to control (T0) and antibiotic supplementation. The microbiological study in feeds and faeces indicated that microbial count like E.coli, coliform and clostridium were significantly (p<0.05) lower with organic acids. From the present findings, it may be inferred that organic acids and mannoligosaccharide may be an alternative of antibiotic for safe food production and controlling of pathogenic microorganism in poultry, Japanese quail and pig production.
 

Galiwango Henry

Makerere University, Uganda

Title: The association between the extent of women’s participation in agriculture-decision making and household food security in Luwero district, Central Uganda
Biography:

Galiwango Henry is in the final stages of completing his Master’s degree at Makerere University. He finished his first degree in Agriculture Education at Makerere University. He has been a Tutor in School of Education at Makerere and Bugema Universities (both in Uganda). His research area is basically gender, agriculture and food security.

Abstract:

Globally, women greatly contribute to the food-security of their households through their role in growing food-crops and marketing those crops to raise income for purchasing food products, not grown besides being very crucial in ensuring household dietary diversity, by selecting what foods to serve depending on availability. But, their low access to and control over resources in the household reduces their influence over household decisions regarding agricultural production. Little is known as to whether this state affects their ability to ensure food security of their households. The study sought to determine the association between the extent of women’s participation in agriculture decision-making and household food-security in Luwero district, Central Uganda using a descriptive cross sectional survey design on a randomized sample of 135 women from dual-headed farming households in Luwero Sub-county, Luwero district. The women empowerment in agriculture index (WEAI) tool helped to determine the extent of women’s participation as well as the household food insecurity access scale (HFIAS) to determine the food security status of the households. Chi square tests helped determine the association between the extent of women’s participation in agricultural decision-making and household food. Majority of women (62%) had a moderate decision-making position and only 30% had a high decision-making position in agricultural production. However, the Chi-square test conducted revealed a statistically significant association between women’s participation in agriculture decision-making and household food-security (X2=15.230; p=0.004) thus showing the likely contribution of women to food-security if they fully participate in making agricultural decisions.