<div>Background: Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual&rsquo;s needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. 
 
Methods: RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. 
 
Result: Protein, fat, carbohydrate and energy content of the mix were 18.5g, 9.56g, 58.21 g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/kg of oil during storage. Total bacterial count (TBC) was increased from 4.5 X 102 to 8.1 X 103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society.</div>

​Nutritional Composition and Shelf Life Evaluation of Millet based Composite Mix

<div>Background: Sorghum (Sorghum bicolor) is commonly named as Jowar, belongs to family Framineae. The presence of anti-nutrients affect the nutritional values by limiting protein and starch digestibility, hinder mineral bioavailability. This can be reduced by malting procedures. Hence, the study was undertaken to study the effect of malting on nutritional composition, anti nutritional factors and mineral composition. 
 
Methods: Processing methods include soaking for 24 hr and germination for different time periods and drying in hot air oven for 2-3 hr. at 50oC. The yield of malted sorghum flour is 95g/100g. 
 
Result: Nutrient composition include moisture, protein, fat, ash, crude fibre, carbohydrate and energy showed that the sorghum germinated for 3 days has the higher value of 6.7%, 11.37g, 3.27g, 1g 2.4g 73.57g 375 /100g respectively. The micronutrients i.e. calcium and iron content of malted flour was significantly increased (p&lt;0.05) to 28mg/100g, 5.83mg/100g. Anti-nutrients like Tannin and Phytate decreased subsequently in three day germinated sorghum to 61.2mg/100g, 50.625mg/100g respectively. The result showed that processing increases the nutritional, mineral composition and decreases theanti-nutritional factors in sorghum. Hence, Sorghum has potential in fortification of food productsand its suitability of utilization in formulation of value added food products.</div>

Effect of Malting on the Nutritional Composition, Anti-nutrition Factors and Mineral Composition on Sorghum (Sorghum bicolor)

Background: Intravenous urography is a contrast radiographic visualization of the renal parenchyma, pelvis, ureter as well as urinary bladder which overcomes the inherent limitations of plain survey radiography. In veterinary science, the positive contrast research often emphasizes on the usage of iodine concentration of the contrast agent but little attention is paid to its side effects. Therefore, the present study was conducted to assess and compare the systemic effects of non-ionic and ionic contrast agents following intravenous urography in healthy dogs. 
 
Methods: Twelve clinically healthy canines were randomly divided into groups I and II consisting of six animals of either sex in each. Both the contrast agents were administered at the same dose rate i.e. 1100 mg I/kg body weight and diluted with an equal amount of 5% dextrose saline solution intravenously over a period of 10-15 minutes under general anaesthesia. The physiological, haemato-biochemical parameters and urine analysis were investigated at (0 hr) and at 1 hr, 6 hr and 24 hrs interval. 
 
Result: Physiological parameters and haematological parameters revealed a non-significant decrease at 1 h following administration of non-ionic and ionic agent. Among biochemical parameters, serum glucose, ALT, AST and ALP showed non-significant variation except serum urea nitrogen and serum creatinine which increased significantly (p&lt;0.05) at 1 h following administration of contrast agent in both groups. Urine pH and specific gravity altered marginally. Absence of sediment and glucose in urine were recorded in all the animals of both the group I and II during observation period. There were transient changes in physiological, haemato-biochemical and urine parameters and compensated within 6 h as well as all parameters remained within physiological limits. These parameters provided data assess to evaluate the functional status of urinary system and adverse reaction/systemic effects of the contrast agents. Therefore, it can be concluded that intravenous urography using non-ionic and ionic contrast agents does not produce any adverse reaction or deleterious effect on vital organs and changes remained within physiological limits, thus both can be safely used @ 1100 mg I/kg in canine.

Assessment of Systemic Effects of&nbsp; Non-ionic and Ionic Contrast Agents Following Intravenous Urography in Healthy Dogs

<div style="text-align: justify;">Functional food is a modified food that claims to improve health or well-being by providing benefits. Functional foods may include such items as cereals, breads and beverages these are fortified with vitamins, some herbs, and nutraceuticals. It was observed that T1 showed highest protein, fat and ash content among various treatments. T1 has highest oxylate content with respect to anti nutritional content. Here expect proximate value fibre impart functional properties to the food which has therapeutic value. T4 has highest phytic acid, flavonoids and tannin had highest amount moisture, fibre, carbohydrate and energy content while T4 has highest total phenol and DPPH scavenging activity with respect to antioxidant. The study suggests that wheat flour, barley flour, garlic powder and black cumin seed powder can be used for ready to eat functional food products and commercial purpose because of its exotic flavour and nutritive value was higher to the products than market products and helps in many metabolic diseases.</div>

Assessment of nutritional and phytochemical composition of composite flour rich in functional compounds

<div style="text-align: justify;">Research was conducted to determine the quality and chemical composition of silages obtained by mixing in different ratios of narbonne vetch (Vicia narbonensis L.) and barley (Hordeum vulgare L.) grown in rabi season of 2017-2018 in Eastern Anatolia, Turkey. In the study we studied the pure sowings of barley and narbonne vetch and their mixtures (20, 30, 40, 50, 60, 70, 80% of narbonne vetch (N) + 80, 70, 60, 50, 40, 30, 20% of barley (B). The values of ADF (acid detergent fiber), NDF (neutral detergent fiber), DDM (digestible dry matter), DMI (dry matter intake), DM (dry matter), CP (crude protein) and RFV (relative feed value) of silages of analyzed were respectively 33.38, 33.73, 62.89, 3.57, 24.69, 15.50%, 174.64. We also founded that LA (lactic acid), AA (acetic acid), BA (butyric acid), PA (propionic acid) and Ca, P, Mg, K and pH of silages investigated were respectively 1.60, 0.57, 0.42, 0.06, 1.17, 0.53, 0.25, 3.51% and 3.80. Our results shows that silages with high narbonne vetch were higher quality values for CP, ADF, NDF, DM, RFV, DDM, DMI, Ca, Mg, LA which determined chemical composition and feeding quality of silages. As a result, it is suggested that mixture silages with narbonne vetch (80%) and the barley ratio (20%) have important advantages for some properties of silages.&nbsp;</div>

<div style="text-align: justify;">Determination of Quality and Chemical Composition of Silages Obtained from Narbonne Vetch (Vicia narbonensis) and Barley (Hordeum vulgare) Composition&nbsp;</div>

<div style="text-align: justify;">Background: The fertilization success and seed quality of Labeo rohita from different locations show wide variation. The important reason for these variations is sperm quality. Spermatological parameters are considered to be the deciding factors of sperm quality. The present study envisages delineating the strain-specific variations in spermatological parameters and seminal plasma composition of L. rohita from three different locations (Manimuthar, Thanjavur and Mettur) of Tamil Nadu.&nbsp; Methods: In the present study conducted during 2019, milt samples were collected from three different strains of Labeo rohita. The samples were analyzed for the spermatological parameters such as pH, volume, sperm density, spermatozoa motility and seminal plasma composition (Na+, K+, Ca2+, Mg2+, Cl-) following standard protocols and the statistical comparisons were made. Result: Among the strains, the spermatozoa of Thanjavur strain exhibited best performance with highest motility duration (82.33&plusmn;6.03 s) (p&lt;0.025) and sperm density (2.526&plusmn;0.25 &times; 109 cells/ml). With regard to seminal plasma composition, the concentration of Na+ (113.64&plusmn;4.97 mmol/L) and K+ (149.91&plusmn;1.67 mmol/L) was the highest in Thanjavur strain. Mettur strain exhibited highest Ca2+ (1.24&plusmn;0.06 mmol/L) content (p&lt;0.01) besides its lowest Na+ concentration (51.28&plusmn;3.52 mmol/L). The results revealed a significant correlation between ionic composition of seminal plasma and sperm motility. The increased motility duration in Thanjavur strain was due to increased K+ concentration. A synergistic effect of ions in controlling sperm motility was also observed as the higher Ca2+ concentration could sustain lowered Na+ concentration in Mettur strain.</div>

<div style="text-align: justify;">Comparative Study on Spermatological Parameters and Seminal Plasma Composition of Labeo rohita Strains from Tamil Nadu, India</div>

Goat is one of the main contributors of milk and meat products. Goat milk is different from cow and human milk in composition, nutritional and therapeutic attributes. The compositional differences are of significance in indicating the technological suitability for goat milk processing and its products. The differences in composition of cow milk and goat milk may result into the products with different sensory characteristics, nutritional and therapeutic values. &nbsp;Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B12 and folate contents are less. Goat milk is recommended for infants, old and convalescent people. Three fatty acids viz., caproic, caprylic and capric have great medicinal values for patients suffering from a variety of ailments. Further, it is worthwhile to compare the milk of goats with that of cows and note benefits or limitations which may result from differences found. Goat milk products other than cheese and pasteurized milk are considered to be the diary products with greatest marketing potential. Therefore, several characteristic of goat milk are currently the focus of increased research interest. Fermented goat milk incorporating live probiotic cells represent a group of products with great prospects in the future with regard to their nutritive and therapeutic properties.&nbsp;

Composition, nutritional and therapeutic values of goat milk: A review

<div>Background: Jackfruit (Artocarpus heterophyllus Lam.) belongs to the family Moraceae.Two cultivars of jackfruit are popular in Kerala being &ldquo;Koozha&rdquo; and &ldquo;Varikka&rdquo; The rind of jackfruit is mostly thrown away or given to cattle. This issue has been addressed by processing the rind into flour and ascertaining its nutritional and chemical composition.&nbsp; 
 
Methods: Mature jackfruits-Raw and ripe (cv varikka and koozha) with optimum maturity indices were selected from the instructional farm, College of Agriculture, Vellayani. They were cleaned, cut and immersed in pre treatment media and subjected to drying. The dried product was milled and packed in laminated pouches. They were subjected to quality analysis using standard procedures. 
 
Result: The nutrient analysis of jackfruit rind flour showed significant differences among raw and ripened varikka and koozha rind flours. Raw Koozha jackfruit rind flour showed higher content of crude fiber (18 g/ 100 g) and dietary fiber (13.56 g/ 100 g). It had low content of carbohydrate (29 g/100 g) and fat (1.84 g/10 0 g). The chemical composition of raw koozha jackfruit rind flour had higher tannins (0.088 g/100 g). It also had higher content of polyphenols (2 g/100 g) that could be responsible for the enzymatic browning of rinds and had lower peroxide value (0.5 g/100 g), which could be the reason for better keeping quality of this rind type. Pectin content was found to be higher (27.5 g/100 g) in ripe varikka jackfruit rind flour.</div>

Nutritional and Chemical Composition of Jackfruit Rind Flour

<div>Background: Vitamins A and E are unable to get synthesized by animal&rsquo;s body and due to unavailability of sufficient green fodder in the ration, supplementation is required. Buffaloes are the major milk producer dairy animal in India and hence a study was undertaken to evaluate the effect of supplementing vitamin A and E on the colostrum composition of peri-parturient Murrah buffaloes. &nbsp; 
 
Methods: Twenty-two multiparous Murrah buffaloes during their advance stage of pregnancy (-30 day) were selected and divided into three groups i. e. control (C, n=8), treatment 1 (T1, n=7) and treatment 2 (T2, n=7) based on the most probable producing ability of milk, parity and body weights. Buffaloes were fed either control diet (C) or supplemented with vitamin A and E @ 75,000 IU &nbsp;and 1,500 IU/day, respectively, in group T1 and @ 1,50,000 IU&nbsp;and 3,000 IU/day, respectively in group T2. Colostrum samples were collected from one day after parturition up to day 5th after calving and analysed for fat, protein, lactose, solid-not-fat and total solids.&nbsp; 
 
Result: Supplementation of vitamin A and E at a higher level (T2) was helpful to increase (P&lt;0.05) colostrum protein levels for first three days and total solids percentage for first two days as compared to control, while colostrum lactose and solid not fat % were high (P&lt;0.05) in T1 groups as compared to control at day third only. The fat percentage had a reducing tendency (P&lt;0.05) in control and T1 group and total solids in the T1 group only with the advancement of the post-parturient period. Based on the findings of the study, it may be concluded that vitamins A and E supplementation had a positive influence on the colostrum composition of peri-parturient Murrah buffaloes.</div>

<div>Vitamins Supplementation Affecting Colostrum Composition in Murrah Buffaloes</div>

<div>Background: Here we investigate whether the composition and some chemical properties of milk can correlate with bacterial species causing subclinical mastitis in cows. 
 
Methods: One hundred and eighty cows were used in the study. The California Mastitis Test (CMT) was applied to the selected cows. The cows were divided into four groups: cows with negative CMT (n = 45), the Escherichia coli (n = 45), Streptococcus agalactiae (n = 45) and Staphylococcus aureus (n = 45) groups. 
 
Result: Milk composition and some chemical properties were measured. The highest fat ratio (5.82&plusmn;0.34%) was found in the Escherichia coli group (p&lt;0.05). The proportions of solid-non-fat (9.67&plusmn;0.09%), protein (3.51&plusmn;0.03%), lactose (5.29&plusmn;05%) and mineral matter (0.75&plusmn;0.01%) were lowest in the Escherichia coli group (p&lt;0.05). The electrical conductivity of milk was lowest in the CMT-negative group (4.23&plusmn;0.02 mS/cm), while the Streptococcus agalactiae group had the highest value (4.61&plusmn;0.02 mS/cm) (p&lt;0.05). The specific gravity of the Escherichia coli group was lower than the CMT-negative (1,034.91&plusmn;0.56 kg/m3) and Staphylococcus aureus (1,034.24&plusmn;0.65 kg/m3) groups (p&lt;0.05). Based on our findings, we propose that milk composition and some chemical parameters are altered in subclinical mastitis. However, these could not be standardized according to the responsible bacterial species. We recommend that these parameters are monitored regularly on dairy farms.</div>

Nutritional Composition and Shelf Life Evaluation of Millet based Composite Mix

Effect of Malting on the Nutritional Composition, Anti-nutrition Factors and Mineral Composition on Sorghum (Sorghum bicolor)

Assessment of Systemic Effects of Non-ionic and Ionic Contrast Agents Following Intravenous Urography in Healthy Dogs

Assessment of nutritional and phytochemical composition of composite flour rich in functional compounds

Determination of Quality and Chemical Composition of Silages Obtained from Narbonne Vetch (Vicia narbonensis) and Barley (Hordeum vulgare) Composition

Comparative Study on Spermatological Parameters and Seminal Plasma Composition of Labeo rohita Strains from Tamil Nadu, India

Composition, nutritional and therapeutic values of goat milk: A review

Nutritional and Chemical Composition of Jackfruit Rind Flour

Vitamins Supplementation Affecting Colostrum Composition in Murrah Buffaloes

Impact of Subclinical Mastitis-causing Bacterial Species on the Composition and Chemical Properties of Milk