EARLY VIEW

Research Article

Preparation and evaluation of value added functional flavoured milk using spirulina powder

Srushty O. Patil, Raman Seth

OPEN ACCESS | Published on : 30-Jun-2024 | Doi :10.37446/jinagri/rsa/11.2.2024.1-17 | Pages : 1-17

Background: The interest in spirulina lies due to its high level of protein and mineral content besides its excellent functionality and health promoting characteristics. Methods: Spirulina powder was added to milk at different levels 0.3 and 0.5% respectively. Analysis of variance (ANOVA) with a least significant difference (LSD) test was applied for multiple sample comparisons to test for any significant differences (p≤0.05) in the mean values of all the groups. Results: The average chemical composition of spirulina powder showed protein 68%, fat 6%, ash 9%, moisture 3%, carbohydrate (by difference) 14%, Iron 980 ppm and calcium 685 ppm. Gamma Linolenic acid (GLA) was found as a major fatty acid i.e.30mg/gm in spirulina powder. Conclusion: An increase in protein content 0.76 %, essential fatty acid 8.02%, iron 5.16 ppm and calcium 137.37ppm, and gamma Linolenic acid at both the levels of spirulina powder addition in milk was observed when compared with control during the storage at refrigeration temperature over a period of 6 days. Separation of milk protein containing spirulina powder was carried out using SDS-PAGE. It showed that milk protein bands interact with spirulina proteins near 19 kDa.


Research Article

Morphological traits and seed yield of non-branching monostem sesame VRI 5 under varied crop geometry

Chandrasekaran Harisudan, Mahalingam Angamuthu, Thailappan Ezhilarasi, Mookkan Paramasivan, Pandiyan Indiragandhi, Rangasamy Baskaran, Kasirajan Subrahmaniyan

OPEN ACCESS | Published on : 30-Jun-2024 | Doi :10.37446/jinagri/rsa/11.2.2024.18-22 | Pages : 18-22

Background: Prominence and demand for sesame is high, however, its production remains quite low. Scarcity of labour is one of the constraints to carry out the key operations in time, wherein delayed operations result in low productivity. The newly evolved non-branching type sesame is amenable for farm mechanization. Optimizing the crop geometry is a pre-requisite to step further for mechanizing the newly evolved monostem sesame cultivation. Keeping these aspects in view, field evaluations were conducted to evaluate the yield potential of non-branching monostem sesame. Methods: The newly evolved non branching monostem sesame VRI was evaluated with eight set of treatments viz., T1 - 30 x 30 cm, T2 - 30 x 15 cm, T3 - 30 x 10 cm, T4 - 20 x 20 cm, T5 - 20 x 15 cm, T6 - 20 x 10 cm, T7 - 30 x 20 x 10 cm in paired row, T8- 30 x 15 x 10 cm in paired row during two seasons viz., Summer 2021 and Summer 2022. The experiment was laid out in three replications following randomized block design. Results: Higher plant height at harvest (88.1 cm), number of nodes per plant (14.1) and internode length (5.38 cm) were noted at a wider spacing of 30 x 30 cm. However, a higher seed yield of 770 kg/ha was recorded at a square geometry of 20 x 20 cm. Conclusion: Based on the two consecutive years of field experiment it is ascertained that the crop geometry at a spacing of 20 x 20 cm is ascertained to be optimum in recording higher productivity of monostem sesame VRI 5.