Abstract The research was aimed to observe the effect of malting and fermentation on antinutritional component functional characteristics sorghum flour. For whole flour, cleaned grain milled pass through 40 mesh sieve. malting, steeped in 0.2% calcium hydroxide solution for 24 hr then germinated 48 at 90% RH 27 ± 2°C. Sprout removed, dried hot air oven 50 2°C fermented 13.3 mg% diastase 2 mg % pepsin (on basis flour weight) added cooked (88 2°C) left 1 hr. Lactobacillus plantarum (10 7...

The various ethnic groups of Nepal consume a variety traditional fermented and nonfermented foods. major foods beverages include Masyaura, Fulaura, Jilebi, Selroti, Kinema, Gundruk, Sinki, Khalpi, Mesu, Chhurpi, Dahi, Mahi, Ghiu, Jandh, Rakshi, whereas the Chiura, Makai-Bhatmas, Dalmodh, Bhujiya, Khir, Dhakane, Puwa, Kasar, Jimbu, Khoa, Chook-Amilo, Chaku, Shakhar, Chiuri-Ghiu. This article presents critical review preparation consumption these food products Nepal.

Abstract The research was aimed to study the effect of addition Osmo‐air‐dried mulberry ( TSS 29.33%) in yoghurt on syneresis and a bioactive component yoghurt. Two types yoghurts, with or without Osmo‐dried mulberry, were developed using standard culture Streptococcus thermophilus Lactobacillus bulgaricus ), changes at refrigerated temperature (<5°C) studied. Fruit showed high total soluble solids s) low‐fat content (dry basis) (17.67% 11.84%) compared normal (9.5% 17.21%). fruits...

Abstract Poultry meat can be contaminated by different types of microorganisms during processing in plant. The microbiological quality chicken carcasses and along with steps environmental condition was analyzed this study an ISO 22000:2005 certified poultry plant Kathmandu. Standard plate count method applied for the enumeration detection total mesophilic bacteria, coliform, faecal Staphylococcus load selected pathogens like Salmonella spp., S. aureus , Escherichia coli Clostridium...

The study aims to isolate the yeast strains that could be used effectively as baker’s and compare them with commercial available in market of Nepal. A total 10 samples including locally sources like fruits, Murcha, a local tree “Dar” were collected from different localities Bhaktapur, Kavre, Syangja districts Nepal, respectively. Following enrichment fermentation samples, 26 isolated using selective medium Wallerstein Laboratory Nutrient Agar. From differential tests which included...

Gundruk is a famous Nepalese non-salted and fermented vegetable product especially from mustard, rape, radish vegetables. The fermentation complete in about week. This preferred by the Napalese people primarily on basis of an acidic taste typical flavour. In this paper, acid-producing bacteria chemical changes occuring during natural have been investigated. Lactobacillus plantarum, casei subsp. casei, pseudoplantarum, cellobiosus Pediococcus were identified fermentation. Of lactics,...

Microbially produced gamma poly glutamic acid (γ-PGA) is a commercially important biopolymer with many applications in foods and various other substances are abundantly used different parts of the world. With an aim to study potent γ-PGA producing

Five sun-dried Kinema samples were collected from the eastern hills of Nepal and their proximate composition, mineral contents amino acid compositions analyzed. The contained 6.0±0.3% (mean±s.d., dry matter base) ash, potassium comprised about 30% ash prepared sample. average value trichloroacetic acid-soluble nitrogen (TCA-N) content relative to total was 35.3% (s.d.=6.6). percent liberation acids (ratio sum free contents) ranged 6.0% 16.5% with an 11.4% (s.d.=4.3). When these values...

Abstract The research aimed to utilize the prebiotic potential of yacon fruit by preparation synbiotic juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying changes in physicochemical properties during storage. fresh extracted was added with subjected for storage at refrigerated (4°C) room condition (25°C) along control (nonfermented) juice. viability strains found be satisfactory level (10 6 CFU/ml) 27 15 days, respectively, condition. Total soluble solid,...

A thermophilic strain, Aeribacillus pallidus BTPS-2 was isolated from Bhurung geothermal spring of Nepal. The 16 s rRNA sequence showed 99.8 % similarity with the type strain DSM 3670. morphological, physiological and biochemical properties were similar to strain. Alpha-amylase A. purified 19-fold purification by DEAE-Cellulose ion exchange chromatography. Km value amylase on starch 0.51 ± 0.05 mg/mL. optimum pH temperature 7.0 70 °C. SDS-PAGE analysis a single band at 100 kDa. half-life...

The escalating prevalence of colistin-resistant Escherichia coli in poultry has emerged as a significant concern. This study aimed to assess the occurrence mcr-1 gene E. isolates from samples. A cross-sectional was conducted at National Avian Disease Investigation Laboratory, Nepal, on 210 chicken meat samples, including liver, heart, and spleen. isolated identified by conventional cultural methods. Antibiotic resistance pattern assessed Kirby–Bauer disc diffusion method. detected polymerase...

Pectinase are the group of enzymes that catalyze degradation pectin substances through de-polymerisation and de-esterification. This study is concerned on isolation, screening selection suitable strain pectinolytic organism optimization cultural conditions for biosynthesis pectinase. From soil samples collected from Lalitpur, Kathmandu, Gulmi, Manang Dang, 18 fungal colonies were isolated basis halozone formation Potato dextrose agar identified. Enzyme production was carried out by submerged...

The occurrence of mycotoxins in foods and feeds has long been recognized as a potential hazard for human animal health due to their severe toxic carcinogenic properties. Among various mycotoxins, ochratoxin A (OTA) is the most hazardous one because its serval contamination cases world. In this study levels Aspergillus ochraceus coffee samples were assessed, where two strains it isolated from 65 samples. They confirmed by using Czapeck yeast extract agar (CYA). Fermentation was carried out...

Alkaline protease is one of the most important industrial enzymes which are excessively used in detergent industry, food feed pharmaceutical leather etc. 60% produced alkaline consumed by industry alone. In present study, bacterial isolates that can produce for purpose bio-detergent were screened among isolated from kinema (an fermented eastern Nepal). Selected further hemolysis activity and production other hydrolytic enzymes. Four selected tested their capacity to five different...

The present study was conducted at laboratory of Veterinary Standards and Drug Administration Office, Tripureshwor, Kathmandu in the month October to December 2007 with aim determining prevalence level sulfonamide penicillin residue semi-quantitatively market milk samples from Kathmandu, Lalitpur, Bhaktapur Kavrepalanchowk districts. All were processed using standard procedure given protocol rapid test kit provided by Division Food, Department Medical Sciences, Ministry Public Health,...

Swertia chirayita is one of the highly traded medicinal plants Nepal. This plant was chosen for investigation as folk medicines and then collected from diverse habitats Rasuwa district Nepal specimens have been checked identified at National Herbarium Plant Laboratories (NHPL), Godavari, Lalitpur. The subjected to study physiochemical biological activity. stem, root leaves were dried, made powder mixed ratio 1 : extracted using methanol solvent by cold warm method. percentage yield highest...

Today consumers prefer foods that not only provide basic nutrition but also contain compounds confer health benefits. Among the functional food, synbiotic products are showing a promising future. Soy based using different probiotics: A1B and MgA (lactobacillus strains) L.rhamanosus ATCC 9595 prebiotics: lactulose, sunfibre inulin were prepared its antiradical activities along with other characteristics studied. The study aimed to determine most suitable prebiotics probiotics. Furthermore,...

A new functional yoghurt drink consisting of banana and honey was developed from Sweet Cream Buttermilk (SCBM)and its physicochemical, microbiological sensory characteristics were assessed with respect to plain skim milk drinks. Storage stability drinks prepared by using standard probiotic culture lactobacillus acidophilus (La5) determined in terms acidity, strain viability consumer acceptability final products. In corporation decreased post acidification increased the carbohydrate...

A study was carried out incorporating fiber-rich psyllium husk into soy yoghurt to enhance its nutritional profile and functionality compare it with that of cow milk yoghurt. Four different formulations each were made using as a prebiotic ABT7 (mixed culture: L. bulgaricus, S. thermophillus, B. animalis) probiotics, the first batch serving control. The best formulation chosen based on sensory attributes selected then physically chemically analyzed for various parameters such pH, titratable...

A thermophilic amylolytic strain, Anoxybacillus tengchongensis RA1-2-1 was isolated from geothermal spring of Rasuwagadi district Nepal. The BLAST alignment the 16s rRNA sequence revealed 99.3% similarity with type strain T-11. morphological, physiological and biochemical properties were similar to strain. enzyme purified 40-fold purification by DEAE-cellulose ion exchange chromatography. Km value 0.68±0.05 mg/ml. optimum pH temperature 7.0 70 °C. SDS-PAGE analysis showed a single band at 69...