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Capacity of Milk of Crossbred Holstein Friesian and Vechur Cattle during Different Lactation" class="work-thumbnail" src="https://attachments.academia-assets.com/121435964/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748252/Comparison_of_Total_Antioxidant_Capacity_of_Milk_of_Crossbred_Holstein_Friesian_and_Vechur_Cattle_during_Different_Lactation">Comparison of Total Antioxidant Capacity of Milk of Crossbred Holstein Friesian and Vechur Cattle during Different Lactation</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Milk is a rich source of vitamins, minerals, fats and high quality proteins. Milk pro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Milk is a rich source of vitamins, minerals, fats and high quality proteins. Milk proteins such as casein, lactoferrin and amino acids in milk like tyrosine, cysteine, tryptophan, lysine, etc. have antioxidant properties. The objective of this study was to compare the antioxidant level of milk of crossbred Holstein Friesian (CBHF) and Vechur cattle during different stages of lactation. Methods: Total antioxidant capacity (TAC) was estimated by using ferric reducing antioxidant assay. Milk samples from six animals each of CBHF and Vechur cattle were collected separately at early lactation, mid lactation and late lactation period. Results: Milk samples from CBHF and Vechur cattle during the early stages of lactation had significantly higher total antioxidant capacity than milk samples from later stages of lactation. This could be because of the high fat content in the early phases. The total antioxidant content of Vechur milk was higher than that of CBHF milk throughout lactation. The milk of the Vechur cow contains higher beta casein A2 than A1. No significant difference in the TAC values noticed between milk of mid and late lactation in both CBHF and Vechur cattle. The high antioxidant capacity of milk from Vechur cattle suggests that it has a great therapeutic potential. Different animal milk and milk products with antioxidant defense systems can be considered to have health-beneficial effects against free radical damage.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0d638578a238addea28e05d9cf15c0a6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435964,"asset_id":127748252,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435964/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748252"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748252"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748252; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748252]").text(description); $(".js-view-count[data-work-id=127748252]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748252; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748252']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748234"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748234/Relationship_of_Temperament_during_Milking_with_Milking_Behavioural_Features_Milk_Yield_and_Udder_Health_of_Crossbred_Jersey_Cows_in_Tropical_Climate"><img alt="Research paper thumbnail of Relationship of Temperament during Milking with Milking Behavioural Features, Milk Yield and Udder Health of Crossbred Jersey Cows in Tropical Climate" class="work-thumbnail" src="https://attachments.academia-assets.com/121435949/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748234/Relationship_of_Temperament_during_Milking_with_Milking_Behavioural_Features_Milk_Yield_and_Udder_Health_of_Crossbred_Jersey_Cows_in_Tropical_Climate">Relationship of Temperament during Milking with Milking Behavioural Features, Milk Yield and Udder Health of Crossbred Jersey Cows in Tropical Climate</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Milking behaviour of milch cows has notable impacts on their production efficiency. T...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Milking behaviour of milch cows has notable impacts on their production efficiency. The present investigation is designed to explore the relationship of temperament while milking with other milking behavioural features, milk yield and udder health in crossbred Jersey cows. Methods: The study was done on crossbred Jersey cows (N=94) kept at ICAR-National Dairy Research Institute, Eastern Regional Station, Kalyani, West Bengal. The cows' temperament score (TS) was judged on 5 points scale (1-docile, 5-aggressive). Calmer cows (TS-1 and 2) covered relatively higher (75.24%) proportions and no observation had shown for TS-5. Result: The temperament score was positively associated (P<0.01) with stepping/milking (0.72), flight speed (0.43) and exit score (0.33), while it was negatively associated (P<0.01) with milk yield (-0.64), milking duration (-0.61) and milk flow rate (-0.65). It was concluded from the above study that milking behavioural features are directly correlated with each other and production parameters. Dairy animals of calmer temperament were significantly high-yielders. The temperament of dairy animals did not significantly impact udder health as assessed through MCMT and somatic cell counts in milk.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="25baaee1135f4391689ff9ae4f036626" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435949,"asset_id":127748234,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435949/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748234"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748234"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748234; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "25baaee1135f4391689ff9ae4f036626" } } $('.js-work-strip[data-work-id=127748234]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748234,"title":"Relationship of Temperament during Milking with Milking Behavioural Features, Milk Yield and Udder Health of Crossbred Jersey Cows in Tropical Climate","internal_url":"https://www.academia.edu/127748234/Relationship_of_Temperament_during_Milking_with_Milking_Behavioural_Features_Milk_Yield_and_Udder_Health_of_Crossbred_Jersey_Cows_in_Tropical_Climate","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"cFpzNGV0d0VsdDlzWHZtUkJ5OWhpQWhiNDhtRzFmbFUwZzJlalBOWHN0Tk5IZmI1VFQyWXdwY2Z2Ym5nZkFBTC0tOFpOTG1xcDNMZG5EU1N1QnRMemdBQT09--c0a0829c8563c514cb581c3e9acba1aed3e144ee"},"attachments":[{"id":121435949,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435949/thumbnails/1.jpg","file_name":"24_157_160_.pdf","download_url":"https://www.academia.edu/attachments/121435949/download_file","bulk_download_file_name":"Relationship_of_Temperament_during_Milki.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435949/24_157_160_-libre.pdf?1739965600=\u0026response-content-disposition=attachment%3B+filename%3DRelationship_of_Temperament_during_Milki.pdf\u0026Expires=1741078997\u0026Signature=Ft7x8j-Fh68cnh2NxRWqBULS2szpfIgE-rTPGtbwWPLWvDOMF~36101X5wJFjR5TJFAo9wPQvPa1cJLJBmufVpttjB761uwMxlXyfMPL2n8uyOS8q2Hlfl3CAxvQrdXroDkGcFyhLtJc~0fPSfJPj~EuODjzFgBVvGZpBjqUQe~U4emW56-XUH4HXlpBDfPZtK3TEuR5BA35HALB5WNWadyLvoBV0oGm-T6zUEEOvxUoEJE5Z3dAQXqm5J6BnCKedOIOQiqgpmGopJ6800R1rnF5roaqZwk~PsA4QFqnow5ZRPuSRwvUAjyqL~E0-wiVIvod10G~7ejbxunA1SJK7A__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748212"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748212/The_Effect_of_Replacing_Levels_of_Compounded_Feed_by_Cowpea_bean_Vigna_marina_Stems_and_Leaves_in_The_Diet_on_the_Growth_of_Bach_Thao_Goat"><img alt="Research paper thumbnail of The Effect of Replacing Levels of Compounded Feed by Cowpea bean (Vigna marina) Stems and Leaves in The Diet on the Growth of Bach Thao Goat" class="work-thumbnail" src="https://attachments.academia-assets.com/121435934/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748212/The_Effect_of_Replacing_Levels_of_Compounded_Feed_by_Cowpea_bean_Vigna_marina_Stems_and_Leaves_in_The_Diet_on_the_Growth_of_Bach_Thao_Goat">The Effect of Replacing Levels of Compounded Feed by Cowpea bean (Vigna marina) Stems and Leaves in The Diet on the Growth of Bach Thao Goat</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The study aimed to identify the impact of Cowpea bean replacement on goat growth as a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The study aimed to identify the impact of Cowpea bean replacement on goat growth as a basis for developing a sustainable meat-goat farming model under climate change conditions. Methods: The experiment was conducted over a period of 60 days (including a 10-day adaptation period), on 18 Bach Thao male goats, approximately 4 to 5 months old, arranged in a completely randomized design with 3 treatments and 6 replications. Treatment1: 30% compound feed + 70% para grass, Treatment 2: 15% compound feed + 15% Cowpea Bean stems and leaves + 70% para grass and Treatment 3: 0% compound feed + 30% Cowpea Bean stems and leaves + 70% para grass. Result: Results showed that live weight gain (g/head/day) had a statistical difference between the experiment treatments (P<0.01), with the highest gain in 30% compound feed of diet at 104 g/head/day; following 15% compound feed of diet at 52g/head/day and finally 0% compound feed in the diet at 57 g/head/day.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7fbc7da895220b746334bfee68075cca" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435934,"asset_id":127748212,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435934/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748212"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748212"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748212; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748203"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748203/Effect_of_Azolla_pinnata_Feeding_on_Linear_Type_Traits_and_its_Relation_to_Economic_Feasibility_in_Sahiwal_Calves"><img alt="Research paper thumbnail of Effect of Azolla pinnata Feeding on Linear Type Traits and its Relation to Economic Feasibility in Sahiwal Calves" class="work-thumbnail" src="https://attachments.academia-assets.com/121435914/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748203/Effect_of_Azolla_pinnata_Feeding_on_Linear_Type_Traits_and_its_Relation_to_Economic_Feasibility_in_Sahiwal_Calves">Effect of Azolla pinnata Feeding on Linear Type Traits and its Relation to Economic Feasibility in Sahiwal Calves</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Concentrate is the most vital element in animal diet, prepared primarily from traditi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Concentrate is the most vital element in animal diet, prepared primarily from traditional protein sources. All these protein sources are very expensive and responsible for reducing the income. Human beings and animals are competing for protein sources either for consumption or industrial use. Under this context, Azolla pinnata can act as best protein replacement source for protein. Methods: The study was conducted on eighteen female Sahiwal calves for 90 days. The animals were distributed into three groups (T0, T1 and T2). The animals in (T0) group were fed as per ICAR 2013 feeding standard. In the (T1 and T2) group, fresh Azolla pinnata was fed by replacing 15% and 30% protein content of concentrate with Azolla pinnata on DM basis, respectively. Result: There was no significant difference in all the parameters used for estimating the linear type traits (LTT). Body weight measured through Schaeffer's formula showed a significant difference between the T0 and T2 groups. The significant difference (P<0.05) was obtained for feed cost/kg weight gain in between the T0 and T2 groups. The reduction in the feed cost/kg weight gain in T1 and T2 group as compared to T0 group was Rs. 7.28 and 14.51 respectively. It was concluded that Azolla inclusion at 30% replaced level was the most profitable replacement.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d73fb24dd358f93956905ab43a799ef4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435914,"asset_id":127748203,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435914/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748203"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748203"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748203; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748203]").text(description); $(".js-view-count[data-work-id=127748203]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748203; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748203']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748177"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748177/Molecular_Diagnosis_and_Management_of_Leptospiral_Mastitis"><img alt="Research paper thumbnail of Molecular Diagnosis and Management of Leptospiral Mastitis" class="work-thumbnail" src="https://attachments.academia-assets.com/121435892/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748177/Molecular_Diagnosis_and_Management_of_Leptospiral_Mastitis">Molecular Diagnosis and Management of Leptospiral Mastitis</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Bovine Leptospirosis is one of the leading causes of abortion, infertility, stillbirt...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Bovine Leptospirosis is one of the leading causes of abortion, infertility, stillbirths and sudden drop in milk production to complete agalactia in cattle and buffaloes. An outbreak in water buffaloes with the history of sudden appearance of bloody/ pinkish milk from all four quarters and decrease in milk production to complete agalactia was investigated in village Baghot, Mahendergarh, Haryana, India. Methods: A total of fifty eight (n=58) biological samples (milk=38, blood=11 and urine =9) samples) from 17 buffaloes were collected from Baghot and its neighbouring villages of district Mahendergarh, Haryana, India. All collected samples were processed for molecular diagnosis using pathogenic Leptospira specific TaqMan probe based real-time PCR and nucleotide sequencing. Result: The pathogenic Leptospira spp. was detected in real time PCR from milk samples of 6 animals (35.2%) out of 17 buffaloes. None of the blood and urine sample was found positive for pathogenic leptosipra spp. PCR amplified product were further sequenced and confirmed pathogenic Leptospira spp. The affected animals in the village were treated with parenteral administration of Streptopenicillin, Tranexamic acid and Ascorbic acid for 3-5 days, in recommended doses. Treated animals responded positively to the therapeutic regimen. Furthermore, animal owners and veterinary staff were instructed to take protective measures to ensure no further spread to animals and humans.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5a9aca442a4d2d71ddaedc05f0191525" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435892,"asset_id":127748177,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435892/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748177"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748177"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748177; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748177]").text(description); $(".js-view-count[data-work-id=127748177]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748177; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748177']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5a9aca442a4d2d71ddaedc05f0191525" } } $('.js-work-strip[data-work-id=127748177]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748177,"title":"Molecular Diagnosis and Management of Leptospiral Mastitis","internal_url":"https://www.academia.edu/127748177/Molecular_Diagnosis_and_Management_of_Leptospiral_Mastitis","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"YkU0bUJLNDJhMENGT0FxclhFTjloVFp4U0M2MUFWTUtXb21MNXdTdU11Y3V4RktKVnFHSlE1cmNMaEdGS3ZKdi0tbjNCbEVVRUM1RXhHUGRqNWNDblROQT09--14f3b31dfe2ed1f68ac5dc3a4b8604017e96ca82"},"attachments":[{"id":121435892,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435892/thumbnails/1.jpg","file_name":"21_140_145_.pdf","download_url":"https://www.academia.edu/attachments/121435892/download_file","bulk_download_file_name":"Molecular_Diagnosis_and_Management_of_Le.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435892/21_140_145_-libre.pdf?1739965630=\u0026response-content-disposition=attachment%3B+filename%3DMolecular_Diagnosis_and_Management_of_Le.pdf\u0026Expires=1741078997\u0026Signature=FmshV59hgGxWJagZQYWuNDBQElkiZNiKDpC7vnEJ7dAtNET4f1TkWDWTCIGtJM18detAgem6giGBa-ACCjFytlyFxKLozTDhYCfoWA1MxvZ2b-21FuNfew3ghgFQ2JeevaUysG2aovpsNKzbLwO9z5uxKGyNwsDfAMOJMsnBUaLeCY6XINU7qtrHKe2uHp0c6EL6l0bJ7XlpKwlmyPsnDNKQbeSsdTHz0MaVNGlsMh6qnoEeVkP8poCDXCxGw323luVClp00s0lEiNuMjJ5pPQHV2RxJy5Pl-t3CaHLs4ly10N6tGgi3wsHS7Iy7CwNb3-Ya-KDHSHCWP2aJTPmckA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748155"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748155/Performance_Evaluation_of_Crossbred_Cattle_Fed_Treated_Leftover_Feed"><img alt="Research paper thumbnail of Performance Evaluation of Crossbred Cattle Fed Treated Leftover Feed" class="work-thumbnail" src="https://attachments.academia-assets.com/121435869/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748155/Performance_Evaluation_of_Crossbred_Cattle_Fed_Treated_Leftover_Feed">Performance Evaluation of Crossbred Cattle Fed Treated Leftover Feed</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Left over feed is still an unnoticed problem at organized dairy farms which often lea...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Left over feed is still an unnoticed problem at organized dairy farms which often leads to considerable economic losses. This study was done to assess the feasibility of treated left over feed and performance of crossbred dairy cattle for a period of 150 days during winter and spring seasons. Methods: 24 healthy crossbred (Vrindavani) animals (8-12 months of age) were randomly selected to four different groups viz. Group-1 (Gr-1): 100% treated leftover feed; Group-2 (Gr-2): 75% treated feed; Group-3 (Gr-3): 50% treated feed and Group-4 (Gr-4) or Control: 100% green fodder. The leftover feed F-1, F-2, F-3, F-4, F-5 and F-6 were treated with combination of 1% urea+5% molasses+0.5% salt, 1% urea+5% molasses+1% salt, 1% urea+10% molasses+0.5% salt, 1% urea+10% molasses+1% salt, 5% molasses+0.5% salt and 10% molasses+0.5% salt, respectively. Each feed was offered for a period of one month to each group and animals were rearranged after every trial. Adjustment period of one week was given after every treatment. Result: The palatability score was found significantly (P<0.05) higher in Gr-1 than other treatment groups. The Gr-3 animals had equivalent palatability and weight gain in compared with control group. The average feeding cost per animal at farm was 80Rs. under normal circumstances. Analyzed data revealed that feeding cost was reduced significantly in Gr-1, Gr-2 and Gr-3 respectively. It can be concluded that the leftover feed can efficiently and economically be utilized for feeding to various classes of dairy animals under farm conditions and provide a better option during the scarcity period.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ab2d052b67dcbd47938a1b04fb41dafc" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435869,"asset_id":127748155,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435869/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748155"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748155"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748155; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748141"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748141/Growth_Performance_of_Achatina_achatina_Fed_with_Leaf_Powder_Enriched_in_Oyster_Shell_Powder"><img alt="Research paper thumbnail of Growth Performance of Achatina achatina Fed with Leaf Powder Enriched in Oyster Shell Powder" class="work-thumbnail" src="https://attachments.academia-assets.com/121435849/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748141/Growth_Performance_of_Achatina_achatina_Fed_with_Leaf_Powder_Enriched_in_Oyster_Shell_Powder">Growth Performance of Achatina achatina Fed with Leaf Powder Enriched in Oyster Shell Powder</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Snail farming is becoming increasingly popular in sub-Saharan Africa. But the real su...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Snail farming is becoming increasingly popular in sub-Saharan Africa. But the real success of snail farming depends on the right feed formulas. With the aim of contributing to the formulation of diets for giant African snails, a study was carried out on the growth performance and meat yield of Achatina achatina subjected to different diets based on leaves powder. Methods: Fifteen batches of 30 two-month-old snails seedlings were fed for 6 months on diets made by enriched the leaves (papaya, taro, moringa and pigeon pea) powder at different rates (0%, 5%, 10%, 15% and 20%) with oyster shell powder. The growth performance and meat yields of these snails were determined and compared with those of a control batch of snails fed fresh papaya, taro, moringa and pigeon pea leaves. Result: Snails fed with leaf powder enriched with 20% oyster shell showed the greatest gains in weight (97.33卤4.2 g) and shell length (3.3卤0.8 cm). Although these animals had the highest proportions of shell (40卤3.2%), they provided the greatest quantities of soft tissue (60.3卤3.2 g) and edible flesh (33.5卤2.9 g). The diet consisting solely of fresh leaves induced the smallest gains in weight (21.6 卤5.1 g) and shell length (1.08卤0.9 cm). Snails fed this diet had the highest percentage of soft tissue (78.02卤6.53%). However, they provided the lowest amounts of soft tissue (19.34卤2.8 g) and fresh edible meat (9.66卤1.4 g).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="247a4c998e82f7cd29228bbe19493f2c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435849,"asset_id":127748141,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435849/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748141"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748141"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748141; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748113"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748113/The_Overall_Situation_of_the_Livestock_and_Evaluation_of_the_Quantity_of_Beef_Production_in_Batna_City_Algeria"><img alt="Research paper thumbnail of The Overall Situation of the Livestock and Evaluation of the Quantity of Beef Production in Batna City (Algeria" class="work-thumbnail" src="https://attachments.academia-assets.com/121435835/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748113/The_Overall_Situation_of_the_Livestock_and_Evaluation_of_the_Quantity_of_Beef_Production_in_Batna_City_Algeria">The Overall Situation of the Livestock and Evaluation of the Quantity of Beef Production in Batna City (Algeria</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: This study aims to determine the evolution of beef production during the last five ye...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: This study aims to determine the evolution of beef production during the last five years (2019-2023) in Batna city (Algeria). Methods: For the realization of this work we carried out an investigation at the municipal slaughterhouse of the city. During this investigation, we also took slaughter data. These include the weight of the carcasses and the classification of the slaughterhouse according to the categories of animals slaughtered. Moreover, a study was conducted to gather data from the Directorate of Agricultural Services (DSA) and the Ministry of Agriculture and Rural Development (MADR) regarding the number of cow herds in the studied city. The goal of this strategy is to comprehend the general state of the city's livestock, including those destined for fattening and slaughter. Result: The animals intended for slaughter are mainly male cattle; of the young bulls and calves, the females admitted are cull dairy cows (>8 years). The results of this investigation showed that the beef production has experienced a remarkable drop from 1262560 kg in 2019 to 473430 kg in 2022, a slight change observed in 2023 but which still remains weak.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2768ee745e28b78e1118752550135d14" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435835,"asset_id":127748113,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435835/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748113"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748113"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748113; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2768ee745e28b78e1118752550135d14" } } $('.js-work-strip[data-work-id=127748113]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748113,"title":"The Overall Situation of the Livestock and Evaluation of the Quantity of Beef Production in Batna City (Algeria","internal_url":"https://www.academia.edu/127748113/The_Overall_Situation_of_the_Livestock_and_Evaluation_of_the_Quantity_of_Beef_Production_in_Batna_City_Algeria","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"dzNINjNjbm5WMTkvVXdFOG4vazB2dzVEblN4ZCtrQVBhWWRmY3BJRFJudVRTVFpSOWdNN3d1cmpTUCtqQmhKSy0tVllBVXZtdGlTTnRtZWhYU0Zwbm5CZz09--d68063832253cdbc8c5e7cb5376c3b177df627e4"},"attachments":[{"id":121435835,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435835/thumbnails/1.jpg","file_name":"18_124_127_.pdf","download_url":"https://www.academia.edu/attachments/121435835/download_file","bulk_download_file_name":"The_Overall_Situation_of_the_Livestock_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435835/18_124_127_-libre.pdf?1739965638=\u0026response-content-disposition=attachment%3B+filename%3DThe_Overall_Situation_of_the_Livestock_a.pdf\u0026Expires=1741078997\u0026Signature=IleLuo1w~5qWfwE9IIG-Nui4SFXSpmnghzc1orGcWqrROwbFYJlAwYV~PkIvZoDKQ00HIAjGwMlDoBKYjeK8emeuA7VszY1yLac2eCxGEh1DrnEhr3OL1jf~Vi14TS-K4fEFW7XN3w55dZisJvXFEILkGCwPwDy2S33UzCTAzKxch8SsCeSAxsmna11s0bR-tAHj56nJ9UMLmS-U8nD4koK4lJakRLOVFi028EYewSv8JYGxGkXhyVUWynYYd14OuO9vkD7t7xx9ZZmaMNAkbu0IHugr1ICdJdo3J-ezHljborAugyGmjIpkyFByZE8BJAJ6E7SfkgRPHrSf5XyWBA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748106"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748106/Textural_Profile_Characterizations_of_White_Brined_Cheese_Manufactured_from_Sheeps_Goats_or_Combination_Milk_Mixtures"><img alt="Research paper thumbnail of Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep's, Goat's or Combination Milk Mixtures" class="work-thumbnail" src="https://attachments.academia-assets.com/121435826/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748106/Textural_Profile_Characterizations_of_White_Brined_Cheese_Manufactured_from_Sheeps_Goats_or_Combination_Milk_Mixtures">Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep's, Goat's or Combination Milk Mixtures</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://arccjournals.academia.edu/ArccJournals">Arcc Journals</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/NAlkhalaileh">Nazieh Alkhalaileh</a></span></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: White-brined cheese is widely consumed and produced in the Mediterranean countries an...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: White-brined cheese is widely consumed and produced in the Mediterranean countries and Jordan. Traditionally, white-brined cheese produced from sheep's milk. The study aimed to examine the effect of storage duration and mixing different milk proportions and combinations of sheep's and goats milk on cheese yield and texture profile of white-brined cheese. Methods: Jordanian WBC which is made by mixing different proportions from sheep's and goat's milk types then boiled for 15 min. Some characteristics such as texture profile and cheese yields were measured and evaluated. after storage for 12 months at room temperature. Result: WBC made from sheep's milk or from mixtures of sheep's and goat's showed an increase in cheese yield by 11.07% and 5.59% for sheep's and sheep's milk mixtures, respectively. The addition of goat's milk in a percentage >25% to sheep's milk decreases cheese hardness and gumminess while adding goat's milk in a percentage of 25% causes a significant increase in cheese hardness, cohesiveness and gumminess. The increase in hardness for treatment 5 to 4801.2卤1463 gf compared with the control treatment 1 of 4111.4卤1401 gf. Storage of WBC increased hardness significantly (p<0.05) after 12 months by 47.2% of WBC made from sheep's milk. The texture profile and cheese quality characteristics of White brined cheese are influenced by storage time and milk types.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f1e4802c332bbc6f6903c47e1c4cbf82" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435826,"asset_id":127748106,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435826/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748106"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748106"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748106; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748106]").text(description); $(".js-view-count[data-work-id=127748106]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748106; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748106']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f1e4802c332bbc6f6903c47e1c4cbf82" } } $('.js-work-strip[data-work-id=127748106]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748106,"title":"Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep's, Goat's or Combination Milk Mixtures","internal_url":"https://www.academia.edu/127748106/Textural_Profile_Characterizations_of_White_Brined_Cheese_Manufactured_from_Sheeps_Goats_or_Combination_Milk_Mixtures","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"Znk2YWlPbitYOXV1bkViWitac05IQTBFN3RRTGxpeG9zZ2c2VkFNY2wranV1cUtJLzMvZ0tpV3dVOGg4b3UzZC0tdS9UUWt6V3hMSUZsNmcrTGhmeFN4dz09--92f4293cf84d5f89be325fecc6a92939bad113c7"},"attachments":[{"id":121435826,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435826/thumbnails/1.jpg","file_name":"17_117_123_.pdf","download_url":"https://www.academia.edu/attachments/121435826/download_file","bulk_download_file_name":"Textural_Profile_Characterizations_of_Wh.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435826/17_117_123_-libre.pdf?1739965655=\u0026response-content-disposition=attachment%3B+filename%3DTextural_Profile_Characterizations_of_Wh.pdf\u0026Expires=1741078997\u0026Signature=QjsqgPXqL19LSzkYnh0Sk8lIMYjjANp2CWOIi6x2G3z4miAqulqMYpazo-sgm2iWDljS8CCFI741WLw-vCgOvvgJYVP4byX53fYemIqsIqoJveO4u~VAMqmEvW2op7wYachGQa6Xme937mNk-kuB3-jyPmImcJKe-SoAHnl1MUAmP8usfxJxMcGiwQGxAyVHMvRCYSY6hqx9TCtNJLYyu6X4YcbW-oxGPYENAtyXVnpFoGqDEIkdf96PTTXRmHI6X73tiQhm7-4-zftnq-sB1~DVUdzter9xEg-U~sPBR9zpNDKT3JLp48DjXzYKlaCzh5aJJTPB2JxRnNutAagCfA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748052"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748052/Effect_of_Glycerol_on_Physical_Mechanical_and_Color_Properties_of_Chicken_Intestine_Gelatin_Films"><img alt="Research paper thumbnail of Effect of Glycerol on Physical, Mechanical and Color Properties of Chicken Intestine Gelatin Films" class="work-thumbnail" src="https://attachments.academia-assets.com/121435762/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748052/Effect_of_Glycerol_on_Physical_Mechanical_and_Color_Properties_of_Chicken_Intestine_Gelatin_Films">Effect of Glycerol on Physical, Mechanical and Color Properties of Chicken Intestine Gelatin Films</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The vast majority of the polymers for plastic food packaging used today are synthetic...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The vast majority of the polymers for plastic food packaging used today are synthetic. The increasing use of synthetic plastic packaging films causes severe ecological problems. Hence, there is a thin layer of ecologically beneficial and consumable packaging material found to replace plastic called as edible film. The main ingredient to make edible film is gelatin. Edible film made from chicken intestines gelatin has not been carried out. Gelatin films offer a strong defense against light, air and scent transfer, but they can be too fragile as packaging material. Glycerol can be used as a plasticizer to solve these weak. This work aims to establish the best glycerol concentration on the physical, mechanical and color properties of edible films. Methods: This research applied a completely randomized design, involving five glycerol concentrations (10%, 20%, 30%, 40%, 50%) and three replications. The data collected were further analyzed using the variance test and the Tukey test was used to find out the differences between the treatments provided. Result: According to the findings, glycerol concentration treatments had a significant effect (P<0.05) on moisture content, thickness, water vapor permeability, solubility, tensile strength, elongation, Young's modulus, L* and transparency. While a*, b*, 飦凟 and WI had no significant effect (P>0.05). In this case, the best chicken intestine gelatin edible film was made of 10% glycerol concentration.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c5f872edccb2f86603dfe3af6dcba3ff" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435762,"asset_id":127748052,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435762/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748052"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748052"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748052; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "c5f872edccb2f86603dfe3af6dcba3ff" } } $('.js-work-strip[data-work-id=127748052]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748052,"title":"Effect of Glycerol on Physical, Mechanical and Color Properties of Chicken Intestine Gelatin Films","internal_url":"https://www.academia.edu/127748052/Effect_of_Glycerol_on_Physical_Mechanical_and_Color_Properties_of_Chicken_Intestine_Gelatin_Films","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"WjVGblQ0Y0ZMRUxkVGRCNmV5L3hWVks2YmNZWi9vWitzVlpwRk1XV0lYN0M4bFJ5LzhHcEcwV3Naa3h6VThKTy0tc1JmZ2d4MTdPeFhKSDlTMmdqQUVpQT09--0b4b46f7625c6e0ef38ed7e8e5042645fa59eb05"},"attachments":[{"id":121435762,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435762/thumbnails/1.jpg","file_name":"16_109_116_.pdf","download_url":"https://www.academia.edu/attachments/121435762/download_file","bulk_download_file_name":"Effect_of_Glycerol_on_Physical_Mechanica.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435762/16_109_116_-libre.pdf?1739965677=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Glycerol_on_Physical_Mechanica.pdf\u0026Expires=1741078997\u0026Signature=fsejiC2QIXkBgo5ub5SH6Gj-sdkohyElWxmXKi9FDx0M-iq4t3tlccNPmioXHCppymNdsi6njBkqkgxYIS-tT1svl8TUPrDLeLnUAhuUB0ihKsOchc4TIzjbntkPkqTEyzpoeMKfjwyaKG3iTABhsLV4v4yKTw7jGcYq1eTvWanAvZFSJeUnXszxMUgMDjis1~K8hDly1MPSzeOQP~8ABs9NGVp~5Lp5an1aQvhW~CQXTnFwfe8lHXzRJeStkaP9f~MwPiMxoPAJVnpZH23BLxCCK5Tf8PeTpTi8IespnwEFBNWVjnuNkFMCNNa~hJGWlhtkVaTJ7R7GzGGCN4Z5kw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748030"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748030/Factor_Affecting_of_Food_Security_in_Organic_Rice_Farming_Households_A_Finding_in_Sleman_Yogyakarta_Indonesia"><img alt="Research paper thumbnail of Factor Affecting of Food Security in Organic Rice Farming Households: A Finding in Sleman Yogyakarta, Indonesia" class="work-thumbnail" src="https://attachments.academia-assets.com/121435740/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748030/Factor_Affecting_of_Food_Security_in_Organic_Rice_Farming_Households_A_Finding_in_Sleman_Yogyakarta_Indonesia">Factor Affecting of Food Security in Organic Rice Farming Households: A Finding in Sleman Yogyakarta, Indonesia</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://arccjournals.academia.edu/ArccJournals">Arcc Journals</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/TriyonoTriyono185">Triyono Triyono</a></span></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Extensive research has been conducted on organic rice farming, but its impact on the ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Extensive research has been conducted on organic rice farming, but its impact on the food security of farmer households has not been thoroughly investigated. Thus, the purpose of this study is to assess the degree of food security and identify the factors influencing the food security of organic rice farmers in Sleman Regency. Methods: The investigation took place in four districts: Sleman, Cangkringan, Pakem and Berbah. Data collection techniques were conducted by observation and interviews using direct questionnaires with seventy farmers as respondents in the Sleman Regency area. The analysis of food security in this study used a food expenditure share approach. The study utilized multiple linear regression to examine the various factors impacting food security. Result: The findings indicated that farming households, in general, faced food insecurity due to a significant portion (60%) of their expenses being allocated to food, along with insufficient energy sufficiency (less than 80%). The factors affecting food security in these households, specifically in terms of the proportion of food expenditure, included the age of the family's leader, educational background, non-farming income and food expenses. While the influenced factors in the energy adequacy level were age, number of family member and food expenditure.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5767eb66e468d18d5d7c2cdf7f13c0b3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435740,"asset_id":127748030,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435740/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748030"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748030"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748030; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747972"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747972/Optimization_and_Development_of_Bacopa_monnieri_Infused_Nutri_cereals_Pizza_Base"><img alt="Research paper thumbnail of Optimization and Development of Bacopa monnieri Infused Nutri-cereals Pizza Base" class="work-thumbnail" src="https://attachments.academia-assets.com/121435688/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747972/Optimization_and_Development_of_Bacopa_monnieri_Infused_Nutri_cereals_Pizza_Base">Optimization and Development of Bacopa monnieri Infused Nutri-cereals Pizza Base</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Pizza, an Italian culinary delight, is relished by diverse groups of individuals. In ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Pizza, an Italian culinary delight, is relished by diverse groups of individuals. In this study, pizza base was innovatively crafted by substituting refined wheat flour (RWF) by combining with little millet flour (LMF) and proso millet flour (PMF) along with Bacopa monneri. Methods: A meticulous investigation was conducted to assess the impact of different quantities of RWF (20-40 g), LMF (20-40 g) and PMF (20-40 g) on the quality attributes of the pizza base, using a D-optimal design for optimization. Result: The findings revealed that an increased proportion of refined wheat flour (RWF) enhanced the overall acceptability of the pizzabase. Further more, the hardness of the pizzabase was influenced by higher RWF quantities and reduced levels of proso millet flour (PMF) and little millet flour (LMF). Similarly, an increase in the amount of PMF led to a significant increase in both protein and antioxidant content. The optimized proportions for RWF, LMF and PMF were determined to be 40 g, 33.3334 g and 26.6666 g, respectively. This optimization yielded the following outcomes: An overall acceptability score of 8.33, an antioxidant content of 92.2727%, a pizza base texture (hardness) of 2388.88 g and a protein content of 10.3131%. These results are in concurrence with the predictions made by the significantly (p<0.05) fitted quadratic models.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d608b1f17dda9fb4e158547c8c6d17d9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435688,"asset_id":127747972,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435688/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747972"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747972"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747972; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127747972]").text(description); $(".js-view-count[data-work-id=127747972]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127747972; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127747972']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d608b1f17dda9fb4e158547c8c6d17d9" } } $('.js-work-strip[data-work-id=127747972]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127747972,"title":"Optimization and Development of Bacopa monnieri Infused Nutri-cereals Pizza Base","internal_url":"https://www.academia.edu/127747972/Optimization_and_Development_of_Bacopa_monnieri_Infused_Nutri_cereals_Pizza_Base","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"S1hEN3ZBc0trZlpkdzA2RlRMK2xiL3FoQ1paZEIvYUVpS3B5NkMyNlFieHNOZ0ExZzhRV096V0lsalBLdktQKy0tRjMzZDcxNnBpUTd6SXBJcm1yRWdVdz09--0277b48ade7665da4db4cafaebfc6fd798d13655"},"attachments":[{"id":121435688,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435688/thumbnails/1.jpg","file_name":"14_92_99_.pdf","download_url":"https://www.academia.edu/attachments/121435688/download_file","bulk_download_file_name":"Optimization_and_Development_of_Bacopa_m.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435688/14_92_99_-libre.pdf?1739965705=\u0026response-content-disposition=attachment%3B+filename%3DOptimization_and_Development_of_Bacopa_m.pdf\u0026Expires=1741078997\u0026Signature=R~7WMaejOb8jKrZ~XjZHxeHqmvl2gfXDE6rIOP-Lb8HchxQB5l12lRpdBNckW8RWcRCrawxunrenb1xf4K1jqvtNfSubt5mUP4vseyUdzEyZqi~I9HWCIcBXvaPxSxBM-0gXxXgL8beF7phafGbRKJIxpDh69o1NCwMmx1kJn8cD~oIsyyjpZv69E6fOSOMPjwKl6Z1jG3-HuL4lwNQKbARpjzY~O~ep04hw0bIFklRcx72sij~9bAO8o4eUxV3QzPIhKnmU~YlULVhEk~Zp8Y8l3J0jRnvTaDpd49baeNseXEpTWWYx-eHuFTkcgXBLQlceEgzr1VtulqX~BoV39Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747963"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747963/Preparation_of_Gluten_Free_Cookie_using_Chestnut_and_Foxnut_Flour_Blend_Composition_Optimization_Through_Response_Surface_Methodology"><img alt="Research paper thumbnail of Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology" class="work-thumbnail" src="https://attachments.academia-assets.com/121435679/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747963/Preparation_of_Gluten_Free_Cookie_using_Chestnut_and_Foxnut_Flour_Blend_Composition_Optimization_Through_Response_Surface_Methodology">Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly known protein found in wheat flour, contributes to the extensibility and elasticity of cookie dough. For an individual with aceliac disease, the consumption of gluten should be avoided. In addition, those who observe religious fasts abstain from wheat and wheat-derived items. This study developed gluten-free cookies and studied the impact of chestnut and foxnut flour on its physical, nutritional and sensory properties. Methods: The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables (foxnut and chestnut flour) were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies' moisture, ash, fat and protein contents were examined. For general acceptance, 25-30 semi-trained panelistswere chosen to conduct the sensory analysis based on a numerical scoring test. Result: The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat and protein, were 3.84%, 3.51%, 18.52% and 6.92%, respectively. Compared to the control sample, S12 was preferredby the panelists.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f93694de2625aed4de02aa023219f444" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435679,"asset_id":127747963,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435679/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747963"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747963"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747963; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127747963]").text(description); $(".js-view-count[data-work-id=127747963]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127747963; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127747963']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f93694de2625aed4de02aa023219f444" } } $('.js-work-strip[data-work-id=127747963]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127747963,"title":"Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology","internal_url":"https://www.academia.edu/127747963/Preparation_of_Gluten_Free_Cookie_using_Chestnut_and_Foxnut_Flour_Blend_Composition_Optimization_Through_Response_Surface_Methodology","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"T085VW0wRllaVnFtVXBHWW9Mc1NzZ1EzZEtabmREdGhWOHBXcVBoQThqc3N0MXlrL2k0VHFidWlQcStWOEQ1Ly0tbVh5RlV3VUE2aktpMVJMYUw0UDFnQT09--7b7773070f14ae79bb29ea810ffaf7fb90c4ab35"},"attachments":[{"id":121435679,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435679/thumbnails/1.jpg","file_name":"13_84_91_.pdf","download_url":"https://www.academia.edu/attachments/121435679/download_file","bulk_download_file_name":"Preparation_of_Gluten_Free_Cookie_using.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435679/13_84_91_-libre.pdf?1739965714=\u0026response-content-disposition=attachment%3B+filename%3DPreparation_of_Gluten_Free_Cookie_using.pdf\u0026Expires=1741078997\u0026Signature=TRZF4tRvg3X8jsrelzX5ipmydUPHx569uMpYHZoxfovIEos3egRSzXoMXx~E5PAcNFdzRfNaARA0C9XfOX3-3fdfRRjInPsr~-JR9G1XtZG6zPhlNtzC8b35dh9HYG0kBmsZM6XDnxO~x4yukXgWprcFcAovHM1bW2wV5weHKG5eP7K48q7KoCR4ELxFtHT3W9J85XeDiU867nk-DFHTcTPJLEgApsa4Y6CAbYYtQoR-cXJ8WLuNhZ9FAhuh7zVSip12M~WIBHC06RvltGKhNVJZ9R0Y1T8orhb~kPsCwXzxdtKtDgx-n-4FS497NpbWaGsAoo92itFJw3Si-587RA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747957"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747957/Respiration_Behavior_and_Heat_of_Respiration_of_Mango_cv_Alphonso_under_Different_Storage_Conditions"><img alt="Research paper thumbnail of Respiration Behavior and Heat of Respiration of Mango (cv. Alphonso) under Different Storage Conditions" class="work-thumbnail" src="https://attachments.academia-assets.com/121435668/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747957/Respiration_Behavior_and_Heat_of_Respiration_of_Mango_cv_Alphonso_under_Different_Storage_Conditions">Respiration Behavior and Heat of Respiration of Mango (cv. Alphonso) under Different Storage Conditions</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The rate of respiration of each agricultural commodity varies significantly from comm...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The rate of respiration of each agricultural commodity varies significantly from commodity to commodity and cultivar to cultivar. To build a controlled, modified or cold storage system and determine shelf life, it is necessary to quantify the rate of respiration and the heat generated as a result of respiration. Methods: A scientific study was carried out to determine the effect of different storage conditions on the rate of respiration and heat of respiration of mango fruits (cv. Alphonso). An airtight multi-chamber temperature and RH control system was developed to experiment with various temperatures. Mango fruits were stored at 10, 15, 20, 25飩癈 and ambient temperature in the developed airtight multi-chamber system. The rate of respiration and heat of respiration was determined for different storage conditions.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8fb74317ca2afa60db67798c62e518c1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435668,"asset_id":127747957,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435668/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747957"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747957"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747957; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127747957]").text(description); $(".js-view-count[data-work-id=127747957]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127747957; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127747957']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8fb74317ca2afa60db67798c62e518c1" } } $('.js-work-strip[data-work-id=127747957]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127747957,"title":"Respiration Behavior and Heat of Respiration of Mango (cv. Alphonso) under Different Storage Conditions","internal_url":"https://www.academia.edu/127747957/Respiration_Behavior_and_Heat_of_Respiration_of_Mango_cv_Alphonso_under_Different_Storage_Conditions","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"QVpnMkVJUGFVbVJCMUFRRVdsQnk4UTdDVEdQOXJ2NTNPRDVUMDBPVVYydVZOTFNmbUlWZjc5dWFQT0taVktQTC0tL1BlbVJ1c2JQY1VNQjBnL2NERElTZz09--51ca7136bf4cb6b12e02ea3bc66586a3295a556a"},"attachments":[{"id":121435668,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435668/thumbnails/1.jpg","file_name":"12_80_83_.pdf","download_url":"https://www.academia.edu/attachments/121435668/download_file","bulk_download_file_name":"Respiration_Behavior_and_Heat_of_Respira.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435668/12_80_83_-libre.pdf?1739965727=\u0026response-content-disposition=attachment%3B+filename%3DRespiration_Behavior_and_Heat_of_Respira.pdf\u0026Expires=1741078997\u0026Signature=CKd3tpR6aiekDgVuAnPmqlwN530iGU1oJJWjTXYzFJNzFUYoUnm4mrgUurK8wJeHjyoY7NxuEGaHsokddmH9aTu8gjUbuMQn~XaDlA5KDI-tY7~28sYRefT5gRDcip284j3YyvTkHKzUub3vpAimJiQSMt8mTNGDXvxgXl0sNBkUrkFBqdVjH2WauMBaxD6TY0CynmInFBEsRC0sNNKba~1sOy9JFMo1eAaD2tny8P154Jikm3NV9we9zBlEZvK~AtM-bF14SbKJHo8vp~mzcLgKSrWoZ39eiHD1AsZlRWj2uk5p28Fft8FWjgDkejg3RHkwfb8b7enHphFPZnnnqA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747949"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747949/Fortification_and_Development_of_Nutritive_Rich_Cupcake_using_Prunus_dulcis"><img alt="Research paper thumbnail of Fortification and Development of Nutritive Rich Cupcake using Prunus dulcis" class="work-thumbnail" src="https://attachments.academia-assets.com/121435658/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747949/Fortification_and_Development_of_Nutritive_Rich_Cupcake_using_Prunus_dulcis">Fortification and Development of Nutritive Rich Cupcake using Prunus dulcis</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Almond (Prunus dulcis) is the most consumed tree nut, next to walnut and cashew and I...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Almond (Prunus dulcis) is the most consumed tree nut, next to walnut and cashew and India is number one importer of almonds. Ingredients such as Barnyard millet (Echinochloa frumentacea), Kodo millet (Panicum sumatrense) and Black rice (Oryza sativa) were popular in the past but neglected by people now a days due to changes in the life style and regular food intake. Taking this into consideration an attempt was made to utilize these ingredients to develop a low-cost cupcake (Almocake) with high calcium and magnesium content for people suffering from micronutrient deficiency. The current rate of cupcakes per kg is approximately 700 rs/kg but the "Almocake" is 495 rs per kg, which is much lesser than the commercially available one. Methods: The ingredients were procured, dry roasted and ground. Three different proportions supplemented with 1:2:2:2, 1:2:1:2 and 2:1:1:1 ABVB (Almond, Barnyard millet, Kodo millet and Black rice) per serving were prepared and sensory analysis was carried out using a five-point hedonic scale that considered appearance, texture, taste and aroma. Result: The proportion 2:1:1:1 was found to be comparatively better than the other proportions. Nutritional analysis tests show that calcium content of 39.4 mg and magnesium content of 23.8 mg were present in the cupcake. The antioxidant activity by DPPH antioxidant test was found to be 60%. The shelf life analysis by spread plate technique of the product was observed to be 20 days.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a9e797ea4afebf1418a526ccfc30bfb0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435658,"asset_id":127747949,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435658/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747949"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747949"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747949; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747891"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747891/Comparative_Study_on_Uttarakhands_Indigenous_Black_Soybean_Variety_Bhat_for_Tofu_Production"><img alt="Research paper thumbnail of Comparative Study on Uttarakhand's Indigenous Black Soybean Variety (Bhat) for Tofu Production" class="work-thumbnail" src="https://attachments.academia-assets.com/121435610/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747891/Comparative_Study_on_Uttarakhands_Indigenous_Black_Soybean_Variety_Bhat_for_Tofu_Production">Comparative Study on Uttarakhand's Indigenous Black Soybean Variety (Bhat) for Tofu Production</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Tofu is increasingly captivating the food industry as a milk-based product alternativ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Tofu is increasingly captivating the food industry as a milk-based product alternative. Diverse soybean varieties worldwide are harnessed to create various milk substitutes. This study assesses the potential of Uttarakhand's indigenous bhat variety for producing soymilk and tofu, comparing its commercial viability and quality with conventional counterparts. Methods: The study focused on Uttarakhand's indigenous variety, bhat and the commercially popular PS-1347 for soymilk extraction. Preliminary investigations were conducted to optimize the process to maximize recovery and minimize beany flavor, grinding soybeans for 6 minutes and boiling for 20 minutes. Tofu was produced using CaSO 4 as a coagulant at varying concentrations (0.2%, 0.4%, 0.6%) and coagulating temperatures (75飩癈, 85飩癈, 95飩癈). Result: Tofu produced from bhat, coagulated with 0.4% CaSO 4 at 85飩癈, exhibited superior acceptability, making it suitable for largescale commercial production. Its quality matched commercial counter parts, with protein at 16.45%, total mineral at 6.23%, calcium at 152.66 mg/100 g and iron at 14.62 mg/100 g.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="70b49f6d128fd577961516a0c10a736c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435610,"asset_id":127747891,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435610/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747891"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747891"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747891; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747855"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747855/Impact_of_Malting_and_Moist_steaming_on_Carbohydrate_and_Dietary_Fibre_Quotient_of_Millets_and_its_Utilization_in_the_Preparation_of_Low_Estimated_Glycemic_Index_and_High_Fibre_Pizza_Base"><img alt="Research paper thumbnail of Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base" class="work-thumbnail" src="https://attachments.academia-assets.com/121435574/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747855/Impact_of_Malting_and_Moist_steaming_on_Carbohydrate_and_Dietary_Fibre_Quotient_of_Millets_and_its_Utilization_in_the_Preparation_of_Low_Estimated_Glycemic_Index_and_High_Fibre_Pizza_Base">Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total carbohydrate, dietary fibre and its fractions viz. soluble and insoluble. Malting is a nutrition transition natural method having many benefits. Further, a resistant starch (RS) is called a fraction of dietary fibre which forms on heating starch rich foods. Millets were malted and moist steamed in order to improve CQ and DFQ and used in preparation of pizza base. Methods: The moist steamed millets (MSM) malt was analyzed under Scanned Electronic Microscopic (SEM) to detect RS. The developed pizza base was analyzed for proximate composition, in-vitro digestibility and estimated glycemic index (EGI) etc. Result: The SEM of moist steamed malt showed the retrograded starch molecules as an effect of moist steaming and cooling process. The proximate composition of pizza base showed a significant change in all parameter on fortification. The microbial parameters were slightly affected on fortification. The total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content were too reduced on fortification. The hydrolysis Index (HI) and estimated glycemic index (EGI) were too decreased from 45.06 to 31.74 and 64.45 to 53.14 respectively on fortification. Hence, it is concluded that the MSM malt utilization in pizza base has impact on overall quality of pizza base including physico-chemical properties, microbial and EGI. The high fibre and RS millets malt could be utilized in the preparation of high fibre and low EGI pizza base.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1129e656e142768a17015d8d53062f56" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435574,"asset_id":127747855,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435574/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747855"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747855"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747855; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747810"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747810/Physicochemical_Cooking_Quality_and_Sensory_Acceptability_of_Three_Cowpea_Varieties_Grown_in_Botswana"><img alt="Research paper thumbnail of Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana" class="work-thumbnail" src="https://attachments.academia-assets.com/121435530/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747810/Physicochemical_Cooking_Quality_and_Sensory_Acceptability_of_Three_Cowpea_Varieties_Grown_in_Botswana">Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are required for nutrition information, to design processing and for consumer acceptance. In view of this, three cowpea varieties (Tswana, Blackeye and ER7) grown in Botswana were evaluated. Methods: Proximate compositions, physical, gelatinization and sensory properties respectively were evaluated following AOAC, conventional, Amylograph and on 7-point hedonic sensory acceptability scale. Result: Significant variations (p<0.05) were observed in fat, fiber, ash and available carbohydrate (CHO) contents, length, thickness, hundred seeds weight (HSW), hydration capacity, hydration index, cooking time, flour starches maximum gelatinization temperature (Tm,飩癈) and viscosity at Tm. The percentage moisture, protein, fiber, fat, ash and available carbohydrate contents ranged 9.5-10.1, 21.7-22.8, 2.3-2.6, 1.1-2.0, 2.1-3.0 and 59.4-62.3, respectively. Initial gelatinization temperature (To,飩癈) and Tm (飩癈) were ranged 71.3 (ER7)-73.7 (Tswana) and 83.0 (ER7)-84.7 (Blackeye), respectively. Significant (p<0.05) variations in Tm and viscosity at Tm were observed because of differences in water uptake, swelling and thickening ability at high temperature. Longest cooking time was recorded for Tswana (43.57 min) while shortest was for Blackeye (36.10 min). Tswana recorded a longer cooking time probably because of low water hydration capacity, small seed size and low HSW. There was no significant difference in the sensory liking of the cooked cowpea seeds and were rated from slightly to moderately like. Cowpeas of high protein and fiber contents, short cooking time and high thickening ability on cooking are preferred for healthy diets. In terms of cooking time and thickening ability, Tswana variety appeared poor. Shorter cooking time, high protein content and high thickening ability of Blackeye cowpea is more acceptable. The ER7 is preferred for its large seed size.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="165352a6cb31a4bfa6f5798df6b9da40" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435530,"asset_id":127747810,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435530/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747810"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747810"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747810; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747781"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747781/SWOT_Analysis_of_Dairy_Marketing_Chain_of_JMF_using_Analytical_Hierarchy_Process"><img alt="Research paper thumbnail of SWOT Analysis of Dairy Marketing Chain of JMF using Analytical Hierarchy Process" class="work-thumbnail" src="https://attachments.academia-assets.com/121435510/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747781/SWOT_Analysis_of_Dairy_Marketing_Chain_of_JMF_using_Analytical_Hierarchy_Process">SWOT Analysis of Dairy Marketing Chain of JMF using Analytical Hierarchy Process</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Jharkhand State Cooperative Milk Producers' Federation (JMF) plays a vital role in th...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Jharkhand State Cooperative Milk Producers' Federation (JMF) plays a vital role in the processing of raw milk purchased from Jharkhand State member-producers and contributes to the development of the dairy sector. The current study explores the essential components in JMF's dairy supply chain, focusing on the marketing unit, and provides a preliminary framework for making decisions regarding its ramifications. Methods: To compile a SWOT analysis of the milk marketing system in JMF, data were collected from dairy producer members, including dairy farmers, marketing unit executives, and key informants. This includes establishing the objectives of the dairy sector and the internal and external critical factors (CFs). Because SWOT analysis does not give an investigative basis for evaluating the priorities of CFs, the analytic hierarchy approach is utilised to determine the priorities of detected CFs. The CFs have also been ranked according to their importance. Result: This study's findings indicate that the SWOT-based methodology gives crucial sensitivity when evaluating marketing chain strategy for dairy cooperatives like JMF. The findings of this study show that wide range of quality dairy products,absence of strong sales and marketing experience, emerging new markets offering greater marketing potential, seasonal slump are the major strength, weakness, opportunity and threat of JMF, respectively.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9e76c91fd6ebd65e4c5ddd347c2f06e2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435510,"asset_id":127747781,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435510/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747781"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747781"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747781; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747751"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747751/Economic_Effect_of_COVID_19_Pandemic_on_Member_and_Nonmember_Farmers_of_Dairy_Cooperative_Societies_in_West_Bengal_State_India"><img alt="Research paper thumbnail of Economic Effect of COVID-19 Pandemic on Member and Nonmember Farmers of Dairy Cooperative Societies in West Bengal State, India" class="work-thumbnail" src="https://attachments.academia-assets.com/121435483/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747751/Economic_Effect_of_COVID_19_Pandemic_on_Member_and_Nonmember_Farmers_of_Dairy_Cooperative_Societies_in_West_Bengal_State_India">Economic Effect of COVID-19 Pandemic on Member and Nonmember Farmers of Dairy Cooperative Societies in West Bengal State, India</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The COVID-19 pandemic has brought an unprecedented threat to the dairy sector and it ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The COVID-19 pandemic has brought an unprecedented threat to the dairy sector and it faced disruptions primarily due to the perishable nature of dairy products and the breakdown of the supply chain. In this study, an attempt was made to quantify the economic losses faced by the members and non-members of the Dairy cooperative societies (DCS). Methods: The study was conducted in Howrah, Nadia and N-24 Parganas districts of West Bengal, India. A multistage sampling scheme was employed to select dairy farmers from each district. A total of 90 DCS member and 90 non-member dairy farmers were studied. The data collected from the farmers covered the three periods of the first wave of the COVID-19 pandemic i.e.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1b44474214e6edca3d002209ec02d58c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435483,"asset_id":127747751,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435483/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747751"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747751"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747751; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="1107644" id="papers"><div class="js-work-strip profile--work_container" data-work-id="127748252"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748252/Comparison_of_Total_Antioxidant_Capacity_of_Milk_of_Crossbred_Holstein_Friesian_and_Vechur_Cattle_during_Different_Lactation"><img alt="Research paper thumbnail of Comparison of Total Antioxidant Capacity of Milk of Crossbred Holstein Friesian and Vechur Cattle during Different Lactation" class="work-thumbnail" src="https://attachments.academia-assets.com/121435964/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748252/Comparison_of_Total_Antioxidant_Capacity_of_Milk_of_Crossbred_Holstein_Friesian_and_Vechur_Cattle_during_Different_Lactation">Comparison of Total Antioxidant Capacity of Milk of Crossbred Holstein Friesian and Vechur Cattle during Different Lactation</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Milk is a rich source of vitamins, minerals, fats and high quality proteins. Milk pro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Milk is a rich source of vitamins, minerals, fats and high quality proteins. Milk proteins such as casein, lactoferrin and amino acids in milk like tyrosine, cysteine, tryptophan, lysine, etc. have antioxidant properties. The objective of this study was to compare the antioxidant level of milk of crossbred Holstein Friesian (CBHF) and Vechur cattle during different stages of lactation. Methods: Total antioxidant capacity (TAC) was estimated by using ferric reducing antioxidant assay. Milk samples from six animals each of CBHF and Vechur cattle were collected separately at early lactation, mid lactation and late lactation period. Results: Milk samples from CBHF and Vechur cattle during the early stages of lactation had significantly higher total antioxidant capacity than milk samples from later stages of lactation. This could be because of the high fat content in the early phases. The total antioxidant content of Vechur milk was higher than that of CBHF milk throughout lactation. The milk of the Vechur cow contains higher beta casein A2 than A1. No significant difference in the TAC values noticed between milk of mid and late lactation in both CBHF and Vechur cattle. The high antioxidant capacity of milk from Vechur cattle suggests that it has a great therapeutic potential. Different animal milk and milk products with antioxidant defense systems can be considered to have health-beneficial effects against free radical damage.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0d638578a238addea28e05d9cf15c0a6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435964,"asset_id":127748252,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435964/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748252"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748252"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748252; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748234"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748234/Relationship_of_Temperament_during_Milking_with_Milking_Behavioural_Features_Milk_Yield_and_Udder_Health_of_Crossbred_Jersey_Cows_in_Tropical_Climate"><img alt="Research paper thumbnail of Relationship of Temperament during Milking with Milking Behavioural Features, Milk Yield and Udder Health of Crossbred Jersey Cows in Tropical Climate" class="work-thumbnail" src="https://attachments.academia-assets.com/121435949/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748234/Relationship_of_Temperament_during_Milking_with_Milking_Behavioural_Features_Milk_Yield_and_Udder_Health_of_Crossbred_Jersey_Cows_in_Tropical_Climate">Relationship of Temperament during Milking with Milking Behavioural Features, Milk Yield and Udder Health of Crossbred Jersey Cows in Tropical Climate</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Milking behaviour of milch cows has notable impacts on their production efficiency. T...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Milking behaviour of milch cows has notable impacts on their production efficiency. The present investigation is designed to explore the relationship of temperament while milking with other milking behavioural features, milk yield and udder health in crossbred Jersey cows. Methods: The study was done on crossbred Jersey cows (N=94) kept at ICAR-National Dairy Research Institute, Eastern Regional Station, Kalyani, West Bengal. The cows' temperament score (TS) was judged on 5 points scale (1-docile, 5-aggressive). Calmer cows (TS-1 and 2) covered relatively higher (75.24%) proportions and no observation had shown for TS-5. Result: The temperament score was positively associated (P<0.01) with stepping/milking (0.72), flight speed (0.43) and exit score (0.33), while it was negatively associated (P<0.01) with milk yield (-0.64), milking duration (-0.61) and milk flow rate (-0.65). It was concluded from the above study that milking behavioural features are directly correlated with each other and production parameters. Dairy animals of calmer temperament were significantly high-yielders. The temperament of dairy animals did not significantly impact udder health as assessed through MCMT and somatic cell counts in milk.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="25baaee1135f4391689ff9ae4f036626" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435949,"asset_id":127748234,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435949/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748234"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748234"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748234; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748212"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748212/The_Effect_of_Replacing_Levels_of_Compounded_Feed_by_Cowpea_bean_Vigna_marina_Stems_and_Leaves_in_The_Diet_on_the_Growth_of_Bach_Thao_Goat"><img alt="Research paper thumbnail of The Effect of Replacing Levels of Compounded Feed by Cowpea bean (Vigna marina) Stems and Leaves in The Diet on the Growth of Bach Thao Goat" class="work-thumbnail" src="https://attachments.academia-assets.com/121435934/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748212/The_Effect_of_Replacing_Levels_of_Compounded_Feed_by_Cowpea_bean_Vigna_marina_Stems_and_Leaves_in_The_Diet_on_the_Growth_of_Bach_Thao_Goat">The Effect of Replacing Levels of Compounded Feed by Cowpea bean (Vigna marina) Stems and Leaves in The Diet on the Growth of Bach Thao Goat</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The study aimed to identify the impact of Cowpea bean replacement on goat growth as a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The study aimed to identify the impact of Cowpea bean replacement on goat growth as a basis for developing a sustainable meat-goat farming model under climate change conditions. Methods: The experiment was conducted over a period of 60 days (including a 10-day adaptation period), on 18 Bach Thao male goats, approximately 4 to 5 months old, arranged in a completely randomized design with 3 treatments and 6 replications. Treatment1: 30% compound feed + 70% para grass, Treatment 2: 15% compound feed + 15% Cowpea Bean stems and leaves + 70% para grass and Treatment 3: 0% compound feed + 30% Cowpea Bean stems and leaves + 70% para grass. Result: Results showed that live weight gain (g/head/day) had a statistical difference between the experiment treatments (P<0.01), with the highest gain in 30% compound feed of diet at 104 g/head/day; following 15% compound feed of diet at 52g/head/day and finally 0% compound feed in the diet at 57 g/head/day.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7fbc7da895220b746334bfee68075cca" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435934,"asset_id":127748212,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435934/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748212"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748212"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748212; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748203"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748203/Effect_of_Azolla_pinnata_Feeding_on_Linear_Type_Traits_and_its_Relation_to_Economic_Feasibility_in_Sahiwal_Calves"><img alt="Research paper thumbnail of Effect of Azolla pinnata Feeding on Linear Type Traits and its Relation to Economic Feasibility in Sahiwal Calves" class="work-thumbnail" src="https://attachments.academia-assets.com/121435914/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748203/Effect_of_Azolla_pinnata_Feeding_on_Linear_Type_Traits_and_its_Relation_to_Economic_Feasibility_in_Sahiwal_Calves">Effect of Azolla pinnata Feeding on Linear Type Traits and its Relation to Economic Feasibility in Sahiwal Calves</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Concentrate is the most vital element in animal diet, prepared primarily from traditi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Concentrate is the most vital element in animal diet, prepared primarily from traditional protein sources. All these protein sources are very expensive and responsible for reducing the income. Human beings and animals are competing for protein sources either for consumption or industrial use. Under this context, Azolla pinnata can act as best protein replacement source for protein. Methods: The study was conducted on eighteen female Sahiwal calves for 90 days. The animals were distributed into three groups (T0, T1 and T2). The animals in (T0) group were fed as per ICAR 2013 feeding standard. In the (T1 and T2) group, fresh Azolla pinnata was fed by replacing 15% and 30% protein content of concentrate with Azolla pinnata on DM basis, respectively. Result: There was no significant difference in all the parameters used for estimating the linear type traits (LTT). Body weight measured through Schaeffer's formula showed a significant difference between the T0 and T2 groups. The significant difference (P<0.05) was obtained for feed cost/kg weight gain in between the T0 and T2 groups. The reduction in the feed cost/kg weight gain in T1 and T2 group as compared to T0 group was Rs. 7.28 and 14.51 respectively. It was concluded that Azolla inclusion at 30% replaced level was the most profitable replacement.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d73fb24dd358f93956905ab43a799ef4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435914,"asset_id":127748203,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435914/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748203"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748203"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748203; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d73fb24dd358f93956905ab43a799ef4" } } $('.js-work-strip[data-work-id=127748203]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748203,"title":"Effect of Azolla pinnata Feeding on Linear Type Traits and its Relation to Economic Feasibility in Sahiwal Calves","internal_url":"https://www.academia.edu/127748203/Effect_of_Azolla_pinnata_Feeding_on_Linear_Type_Traits_and_its_Relation_to_Economic_Feasibility_in_Sahiwal_Calves","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"dnJCQmdzWjd1dTlhaFFEMVhtbC90WklzVFlkQjVqcWlzN3hrQWpSQnVqbnRTSjU4ckllbHJUTVNDdDJRV2VEcS0tSDJVRndKN0xCdnB1NGo5UGdseU9vZz09--653a1f24f660a1a829cc9cd1884eee44e82a1bea"},"attachments":[{"id":121435914,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435914/thumbnails/1.jpg","file_name":"22_146_151_.pdf","download_url":"https://www.academia.edu/attachments/121435914/download_file","bulk_download_file_name":"Effect_of_Azolla_pinnata_Feeding_on_Line.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435914/22_146_151_-libre.pdf?1739965625=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Azolla_pinnata_Feeding_on_Line.pdf\u0026Expires=1741078997\u0026Signature=HCChymJ8ixW7HL7MeV~nF~VNwXS~RQdjD0nbPVAqWiMATKSPMnFwxIFqJNIDn~l7usEiWIPlSETf6e-QYSxmZJ535fJQeykxQL2qe4kbaGhLOvd8a1A8y4r1PS~5uSWB9Ig8bzIOTjvVNMkEby-UuHeUzOTAR~dODDyTXKqK6nmrGvmDaCCTWcn7eN3atx2piVRh4F0GVhDwn61g2QsZ8Gb9gmRwlLGeGoS4b3f0CiwLOF~QrYoXQMBhS0GK2tCKqJcdUmUBXUngr1P1eusRjGmaai1vuQuSUe44Q04ieWfkJFwTjDvzySDb~9Eb3mgGFi3AFLKGeand~VKWhxnUqw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748177"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748177/Molecular_Diagnosis_and_Management_of_Leptospiral_Mastitis"><img alt="Research paper thumbnail of Molecular Diagnosis and Management of Leptospiral Mastitis" class="work-thumbnail" src="https://attachments.academia-assets.com/121435892/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748177/Molecular_Diagnosis_and_Management_of_Leptospiral_Mastitis">Molecular Diagnosis and Management of Leptospiral Mastitis</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Bovine Leptospirosis is one of the leading causes of abortion, infertility, stillbirt...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Bovine Leptospirosis is one of the leading causes of abortion, infertility, stillbirths and sudden drop in milk production to complete agalactia in cattle and buffaloes. An outbreak in water buffaloes with the history of sudden appearance of bloody/ pinkish milk from all four quarters and decrease in milk production to complete agalactia was investigated in village Baghot, Mahendergarh, Haryana, India. Methods: A total of fifty eight (n=58) biological samples (milk=38, blood=11 and urine =9) samples) from 17 buffaloes were collected from Baghot and its neighbouring villages of district Mahendergarh, Haryana, India. All collected samples were processed for molecular diagnosis using pathogenic Leptospira specific TaqMan probe based real-time PCR and nucleotide sequencing. Result: The pathogenic Leptospira spp. was detected in real time PCR from milk samples of 6 animals (35.2%) out of 17 buffaloes. None of the blood and urine sample was found positive for pathogenic leptosipra spp. PCR amplified product were further sequenced and confirmed pathogenic Leptospira spp. The affected animals in the village were treated with parenteral administration of Streptopenicillin, Tranexamic acid and Ascorbic acid for 3-5 days, in recommended doses. Treated animals responded positively to the therapeutic regimen. Furthermore, animal owners and veterinary staff were instructed to take protective measures to ensure no further spread to animals and humans.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5a9aca442a4d2d71ddaedc05f0191525" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435892,"asset_id":127748177,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435892/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748177"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748177"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748177; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748177]").text(description); $(".js-view-count[data-work-id=127748177]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748177; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748177']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5a9aca442a4d2d71ddaedc05f0191525" } } $('.js-work-strip[data-work-id=127748177]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748177,"title":"Molecular Diagnosis and Management of Leptospiral Mastitis","internal_url":"https://www.academia.edu/127748177/Molecular_Diagnosis_and_Management_of_Leptospiral_Mastitis","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"YkU0bUJLNDJhMENGT0FxclhFTjloVFp4U0M2MUFWTUtXb21MNXdTdU11Y3V4RktKVnFHSlE1cmNMaEdGS3ZKdi0tbjNCbEVVRUM1RXhHUGRqNWNDblROQT09--14f3b31dfe2ed1f68ac5dc3a4b8604017e96ca82"},"attachments":[{"id":121435892,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435892/thumbnails/1.jpg","file_name":"21_140_145_.pdf","download_url":"https://www.academia.edu/attachments/121435892/download_file","bulk_download_file_name":"Molecular_Diagnosis_and_Management_of_Le.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435892/21_140_145_-libre.pdf?1739965630=\u0026response-content-disposition=attachment%3B+filename%3DMolecular_Diagnosis_and_Management_of_Le.pdf\u0026Expires=1741078997\u0026Signature=FmshV59hgGxWJagZQYWuNDBQElkiZNiKDpC7vnEJ7dAtNET4f1TkWDWTCIGtJM18detAgem6giGBa-ACCjFytlyFxKLozTDhYCfoWA1MxvZ2b-21FuNfew3ghgFQ2JeevaUysG2aovpsNKzbLwO9z5uxKGyNwsDfAMOJMsnBUaLeCY6XINU7qtrHKe2uHp0c6EL6l0bJ7XlpKwlmyPsnDNKQbeSsdTHz0MaVNGlsMh6qnoEeVkP8poCDXCxGw323luVClp00s0lEiNuMjJ5pPQHV2RxJy5Pl-t3CaHLs4ly10N6tGgi3wsHS7Iy7CwNb3-Ya-KDHSHCWP2aJTPmckA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748155"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748155/Performance_Evaluation_of_Crossbred_Cattle_Fed_Treated_Leftover_Feed"><img alt="Research paper thumbnail of Performance Evaluation of Crossbred Cattle Fed Treated Leftover Feed" class="work-thumbnail" src="https://attachments.academia-assets.com/121435869/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748155/Performance_Evaluation_of_Crossbred_Cattle_Fed_Treated_Leftover_Feed">Performance Evaluation of Crossbred Cattle Fed Treated Leftover Feed</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Left over feed is still an unnoticed problem at organized dairy farms which often lea...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Left over feed is still an unnoticed problem at organized dairy farms which often leads to considerable economic losses. This study was done to assess the feasibility of treated left over feed and performance of crossbred dairy cattle for a period of 150 days during winter and spring seasons. Methods: 24 healthy crossbred (Vrindavani) animals (8-12 months of age) were randomly selected to four different groups viz. Group-1 (Gr-1): 100% treated leftover feed; Group-2 (Gr-2): 75% treated feed; Group-3 (Gr-3): 50% treated feed and Group-4 (Gr-4) or Control: 100% green fodder. The leftover feed F-1, F-2, F-3, F-4, F-5 and F-6 were treated with combination of 1% urea+5% molasses+0.5% salt, 1% urea+5% molasses+1% salt, 1% urea+10% molasses+0.5% salt, 1% urea+10% molasses+1% salt, 5% molasses+0.5% salt and 10% molasses+0.5% salt, respectively. Each feed was offered for a period of one month to each group and animals were rearranged after every trial. Adjustment period of one week was given after every treatment. Result: The palatability score was found significantly (P<0.05) higher in Gr-1 than other treatment groups. The Gr-3 animals had equivalent palatability and weight gain in compared with control group. The average feeding cost per animal at farm was 80Rs. under normal circumstances. Analyzed data revealed that feeding cost was reduced significantly in Gr-1, Gr-2 and Gr-3 respectively. It can be concluded that the leftover feed can efficiently and economically be utilized for feeding to various classes of dairy animals under farm conditions and provide a better option during the scarcity period.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ab2d052b67dcbd47938a1b04fb41dafc" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435869,"asset_id":127748155,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435869/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748155"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748155"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748155; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748155]").text(description); $(".js-view-count[data-work-id=127748155]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748155; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748155']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ab2d052b67dcbd47938a1b04fb41dafc" } } $('.js-work-strip[data-work-id=127748155]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748155,"title":"Performance Evaluation of Crossbred Cattle Fed Treated Leftover Feed","internal_url":"https://www.academia.edu/127748155/Performance_Evaluation_of_Crossbred_Cattle_Fed_Treated_Leftover_Feed","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"RmlvY1pVcGo2dVVpbGtKcDg1eWd4cXpYRmk0NEx5dlo5T3dFOHl2a0xtSmJXUXRaem1yaHd2enRxb24yWVdTVC0tdWs2ZlY1alh5eXh5aHA3bHY3dEM2dz09--40e1fe3aa141740658c8cb886ee361e7dcac255b"},"attachments":[{"id":121435869,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435869/thumbnails/1.jpg","file_name":"20_134_139_.pdf","download_url":"https://www.academia.edu/attachments/121435869/download_file","bulk_download_file_name":"Performance_Evaluation_of_Crossbred_Catt.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435869/20_134_139_-libre.pdf?1739965641=\u0026response-content-disposition=attachment%3B+filename%3DPerformance_Evaluation_of_Crossbred_Catt.pdf\u0026Expires=1741078997\u0026Signature=BHfs7MB0NliXfGcgchGWlCiAtyoFNKYScNmRUL~WyTk8L1dWUgO5YjAgbd5unm5yHxv~3ymmW0e-sZ8j0yfFjjbCc5Q3GLZCIhGTIeerzJgzK5C7z-whu1YElpDLimsT7Bsz-3U9~lO5jftqghvu3cT-mF-vOAXTFVqCBsJMOaTNoJX2fkYa9hPCQM0CceqDYGwuQ4dJoy3tjKLEIVrGQ-uFOwXFcAmYf4ezctv98QJ0fLY87GR9vO8Jc7eG63iJI4Uwo5m3RghRdmD-BUKGFv8d8A8VpgO8TjGoKyR5oh~pKOgAXOLl-Cg1xvPBKcDgFUfXItXH2I6L8DdPorYdQw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748141"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748141/Growth_Performance_of_Achatina_achatina_Fed_with_Leaf_Powder_Enriched_in_Oyster_Shell_Powder"><img alt="Research paper thumbnail of Growth Performance of Achatina achatina Fed with Leaf Powder Enriched in Oyster Shell Powder" class="work-thumbnail" src="https://attachments.academia-assets.com/121435849/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748141/Growth_Performance_of_Achatina_achatina_Fed_with_Leaf_Powder_Enriched_in_Oyster_Shell_Powder">Growth Performance of Achatina achatina Fed with Leaf Powder Enriched in Oyster Shell Powder</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Snail farming is becoming increasingly popular in sub-Saharan Africa. But the real su...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Snail farming is becoming increasingly popular in sub-Saharan Africa. But the real success of snail farming depends on the right feed formulas. With the aim of contributing to the formulation of diets for giant African snails, a study was carried out on the growth performance and meat yield of Achatina achatina subjected to different diets based on leaves powder. Methods: Fifteen batches of 30 two-month-old snails seedlings were fed for 6 months on diets made by enriched the leaves (papaya, taro, moringa and pigeon pea) powder at different rates (0%, 5%, 10%, 15% and 20%) with oyster shell powder. The growth performance and meat yields of these snails were determined and compared with those of a control batch of snails fed fresh papaya, taro, moringa and pigeon pea leaves. Result: Snails fed with leaf powder enriched with 20% oyster shell showed the greatest gains in weight (97.33卤4.2 g) and shell length (3.3卤0.8 cm). Although these animals had the highest proportions of shell (40卤3.2%), they provided the greatest quantities of soft tissue (60.3卤3.2 g) and edible flesh (33.5卤2.9 g). The diet consisting solely of fresh leaves induced the smallest gains in weight (21.6 卤5.1 g) and shell length (1.08卤0.9 cm). Snails fed this diet had the highest percentage of soft tissue (78.02卤6.53%). However, they provided the lowest amounts of soft tissue (19.34卤2.8 g) and fresh edible meat (9.66卤1.4 g).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="247a4c998e82f7cd29228bbe19493f2c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435849,"asset_id":127748141,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435849/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748141"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748141"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748141; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748113"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748113/The_Overall_Situation_of_the_Livestock_and_Evaluation_of_the_Quantity_of_Beef_Production_in_Batna_City_Algeria"><img alt="Research paper thumbnail of The Overall Situation of the Livestock and Evaluation of the Quantity of Beef Production in Batna City (Algeria" class="work-thumbnail" src="https://attachments.academia-assets.com/121435835/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748113/The_Overall_Situation_of_the_Livestock_and_Evaluation_of_the_Quantity_of_Beef_Production_in_Batna_City_Algeria">The Overall Situation of the Livestock and Evaluation of the Quantity of Beef Production in Batna City (Algeria</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: This study aims to determine the evolution of beef production during the last five ye...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: This study aims to determine the evolution of beef production during the last five years (2019-2023) in Batna city (Algeria). Methods: For the realization of this work we carried out an investigation at the municipal slaughterhouse of the city. During this investigation, we also took slaughter data. These include the weight of the carcasses and the classification of the slaughterhouse according to the categories of animals slaughtered. Moreover, a study was conducted to gather data from the Directorate of Agricultural Services (DSA) and the Ministry of Agriculture and Rural Development (MADR) regarding the number of cow herds in the studied city. The goal of this strategy is to comprehend the general state of the city's livestock, including those destined for fattening and slaughter. Result: The animals intended for slaughter are mainly male cattle; of the young bulls and calves, the females admitted are cull dairy cows (>8 years). The results of this investigation showed that the beef production has experienced a remarkable drop from 1262560 kg in 2019 to 473430 kg in 2022, a slight change observed in 2023 but which still remains weak.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2768ee745e28b78e1118752550135d14" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435835,"asset_id":127748113,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435835/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748113"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748113"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748113; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748113]").text(description); $(".js-view-count[data-work-id=127748113]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748113; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748113']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2768ee745e28b78e1118752550135d14" } } $('.js-work-strip[data-work-id=127748113]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748113,"title":"The Overall Situation of the Livestock and Evaluation of the Quantity of Beef Production in Batna City (Algeria","internal_url":"https://www.academia.edu/127748113/The_Overall_Situation_of_the_Livestock_and_Evaluation_of_the_Quantity_of_Beef_Production_in_Batna_City_Algeria","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"dzNINjNjbm5WMTkvVXdFOG4vazB2dzVEblN4ZCtrQVBhWWRmY3BJRFJudVRTVFpSOWdNN3d1cmpTUCtqQmhKSy0tVllBVXZtdGlTTnRtZWhYU0Zwbm5CZz09--d68063832253cdbc8c5e7cb5376c3b177df627e4"},"attachments":[{"id":121435835,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435835/thumbnails/1.jpg","file_name":"18_124_127_.pdf","download_url":"https://www.academia.edu/attachments/121435835/download_file","bulk_download_file_name":"The_Overall_Situation_of_the_Livestock_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435835/18_124_127_-libre.pdf?1739965638=\u0026response-content-disposition=attachment%3B+filename%3DThe_Overall_Situation_of_the_Livestock_a.pdf\u0026Expires=1741078997\u0026Signature=IleLuo1w~5qWfwE9IIG-Nui4SFXSpmnghzc1orGcWqrROwbFYJlAwYV~PkIvZoDKQ00HIAjGwMlDoBKYjeK8emeuA7VszY1yLac2eCxGEh1DrnEhr3OL1jf~Vi14TS-K4fEFW7XN3w55dZisJvXFEILkGCwPwDy2S33UzCTAzKxch8SsCeSAxsmna11s0bR-tAHj56nJ9UMLmS-U8nD4koK4lJakRLOVFi028EYewSv8JYGxGkXhyVUWynYYd14OuO9vkD7t7xx9ZZmaMNAkbu0IHugr1ICdJdo3J-ezHljborAugyGmjIpkyFByZE8BJAJ6E7SfkgRPHrSf5XyWBA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748106"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748106/Textural_Profile_Characterizations_of_White_Brined_Cheese_Manufactured_from_Sheeps_Goats_or_Combination_Milk_Mixtures"><img alt="Research paper thumbnail of Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep's, Goat's or Combination Milk Mixtures" class="work-thumbnail" src="https://attachments.academia-assets.com/121435826/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748106/Textural_Profile_Characterizations_of_White_Brined_Cheese_Manufactured_from_Sheeps_Goats_or_Combination_Milk_Mixtures">Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep's, Goat's or Combination Milk Mixtures</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://arccjournals.academia.edu/ArccJournals">Arcc Journals</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/NAlkhalaileh">Nazieh Alkhalaileh</a></span></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: White-brined cheese is widely consumed and produced in the Mediterranean countries an...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: White-brined cheese is widely consumed and produced in the Mediterranean countries and Jordan. Traditionally, white-brined cheese produced from sheep's milk. The study aimed to examine the effect of storage duration and mixing different milk proportions and combinations of sheep's and goats milk on cheese yield and texture profile of white-brined cheese. Methods: Jordanian WBC which is made by mixing different proportions from sheep's and goat's milk types then boiled for 15 min. Some characteristics such as texture profile and cheese yields were measured and evaluated. after storage for 12 months at room temperature. Result: WBC made from sheep's milk or from mixtures of sheep's and goat's showed an increase in cheese yield by 11.07% and 5.59% for sheep's and sheep's milk mixtures, respectively. The addition of goat's milk in a percentage >25% to sheep's milk decreases cheese hardness and gumminess while adding goat's milk in a percentage of 25% causes a significant increase in cheese hardness, cohesiveness and gumminess. The increase in hardness for treatment 5 to 4801.2卤1463 gf compared with the control treatment 1 of 4111.4卤1401 gf. Storage of WBC increased hardness significantly (p<0.05) after 12 months by 47.2% of WBC made from sheep's milk. The texture profile and cheese quality characteristics of White brined cheese are influenced by storage time and milk types.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f1e4802c332bbc6f6903c47e1c4cbf82" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435826,"asset_id":127748106,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435826/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748106"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748106"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748106; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127748106]").text(description); $(".js-view-count[data-work-id=127748106]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127748106; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127748106']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f1e4802c332bbc6f6903c47e1c4cbf82" } } $('.js-work-strip[data-work-id=127748106]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127748106,"title":"Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep's, Goat's or Combination Milk Mixtures","internal_url":"https://www.academia.edu/127748106/Textural_Profile_Characterizations_of_White_Brined_Cheese_Manufactured_from_Sheeps_Goats_or_Combination_Milk_Mixtures","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"Znk2YWlPbitYOXV1bkViWitac05IQTBFN3RRTGxpeG9zZ2c2VkFNY2wranV1cUtJLzMvZ0tpV3dVOGg4b3UzZC0tdS9UUWt6V3hMSUZsNmcrTGhmeFN4dz09--92f4293cf84d5f89be325fecc6a92939bad113c7"},"attachments":[{"id":121435826,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435826/thumbnails/1.jpg","file_name":"17_117_123_.pdf","download_url":"https://www.academia.edu/attachments/121435826/download_file","bulk_download_file_name":"Textural_Profile_Characterizations_of_Wh.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435826/17_117_123_-libre.pdf?1739965655=\u0026response-content-disposition=attachment%3B+filename%3DTextural_Profile_Characterizations_of_Wh.pdf\u0026Expires=1741078997\u0026Signature=QjsqgPXqL19LSzkYnh0Sk8lIMYjjANp2CWOIi6x2G3z4miAqulqMYpazo-sgm2iWDljS8CCFI741WLw-vCgOvvgJYVP4byX53fYemIqsIqoJveO4u~VAMqmEvW2op7wYachGQa6Xme937mNk-kuB3-jyPmImcJKe-SoAHnl1MUAmP8usfxJxMcGiwQGxAyVHMvRCYSY6hqx9TCtNJLYyu6X4YcbW-oxGPYENAtyXVnpFoGqDEIkdf96PTTXRmHI6X73tiQhm7-4-zftnq-sB1~DVUdzter9xEg-U~sPBR9zpNDKT3JLp48DjXzYKlaCzh5aJJTPB2JxRnNutAagCfA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748052"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748052/Effect_of_Glycerol_on_Physical_Mechanical_and_Color_Properties_of_Chicken_Intestine_Gelatin_Films"><img alt="Research paper thumbnail of Effect of Glycerol on Physical, Mechanical and Color Properties of Chicken Intestine Gelatin Films" class="work-thumbnail" src="https://attachments.academia-assets.com/121435762/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748052/Effect_of_Glycerol_on_Physical_Mechanical_and_Color_Properties_of_Chicken_Intestine_Gelatin_Films">Effect of Glycerol on Physical, Mechanical and Color Properties of Chicken Intestine Gelatin Films</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The vast majority of the polymers for plastic food packaging used today are synthetic...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The vast majority of the polymers for plastic food packaging used today are synthetic. The increasing use of synthetic plastic packaging films causes severe ecological problems. Hence, there is a thin layer of ecologically beneficial and consumable packaging material found to replace plastic called as edible film. The main ingredient to make edible film is gelatin. Edible film made from chicken intestines gelatin has not been carried out. Gelatin films offer a strong defense against light, air and scent transfer, but they can be too fragile as packaging material. Glycerol can be used as a plasticizer to solve these weak. This work aims to establish the best glycerol concentration on the physical, mechanical and color properties of edible films. Methods: This research applied a completely randomized design, involving five glycerol concentrations (10%, 20%, 30%, 40%, 50%) and three replications. The data collected were further analyzed using the variance test and the Tukey test was used to find out the differences between the treatments provided. Result: According to the findings, glycerol concentration treatments had a significant effect (P<0.05) on moisture content, thickness, water vapor permeability, solubility, tensile strength, elongation, Young's modulus, L* and transparency. While a*, b*, 飦凟 and WI had no significant effect (P>0.05). In this case, the best chicken intestine gelatin edible film was made of 10% glycerol concentration.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c5f872edccb2f86603dfe3af6dcba3ff" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435762,"asset_id":127748052,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435762/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748052"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748052"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748052; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127748030"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127748030/Factor_Affecting_of_Food_Security_in_Organic_Rice_Farming_Households_A_Finding_in_Sleman_Yogyakarta_Indonesia"><img alt="Research paper thumbnail of Factor Affecting of Food Security in Organic Rice Farming Households: A Finding in Sleman Yogyakarta, Indonesia" class="work-thumbnail" src="https://attachments.academia-assets.com/121435740/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127748030/Factor_Affecting_of_Food_Security_in_Organic_Rice_Farming_Households_A_Finding_in_Sleman_Yogyakarta_Indonesia">Factor Affecting of Food Security in Organic Rice Farming Households: A Finding in Sleman Yogyakarta, Indonesia</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://arccjournals.academia.edu/ArccJournals">Arcc Journals</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/TriyonoTriyono185">Triyono Triyono</a></span></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Extensive research has been conducted on organic rice farming, but its impact on the ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Extensive research has been conducted on organic rice farming, but its impact on the food security of farmer households has not been thoroughly investigated. Thus, the purpose of this study is to assess the degree of food security and identify the factors influencing the food security of organic rice farmers in Sleman Regency. Methods: The investigation took place in four districts: Sleman, Cangkringan, Pakem and Berbah. Data collection techniques were conducted by observation and interviews using direct questionnaires with seventy farmers as respondents in the Sleman Regency area. The analysis of food security in this study used a food expenditure share approach. The study utilized multiple linear regression to examine the various factors impacting food security. Result: The findings indicated that farming households, in general, faced food insecurity due to a significant portion (60%) of their expenses being allocated to food, along with insufficient energy sufficiency (less than 80%). The factors affecting food security in these households, specifically in terms of the proportion of food expenditure, included the age of the family's leader, educational background, non-farming income and food expenses. While the influenced factors in the energy adequacy level were age, number of family member and food expenditure.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5767eb66e468d18d5d7c2cdf7f13c0b3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435740,"asset_id":127748030,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435740/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127748030"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127748030"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127748030; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747972"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747972/Optimization_and_Development_of_Bacopa_monnieri_Infused_Nutri_cereals_Pizza_Base"><img alt="Research paper thumbnail of Optimization and Development of Bacopa monnieri Infused Nutri-cereals Pizza Base" class="work-thumbnail" src="https://attachments.academia-assets.com/121435688/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747972/Optimization_and_Development_of_Bacopa_monnieri_Infused_Nutri_cereals_Pizza_Base">Optimization and Development of Bacopa monnieri Infused Nutri-cereals Pizza Base</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Pizza, an Italian culinary delight, is relished by diverse groups of individuals. In ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Pizza, an Italian culinary delight, is relished by diverse groups of individuals. In this study, pizza base was innovatively crafted by substituting refined wheat flour (RWF) by combining with little millet flour (LMF) and proso millet flour (PMF) along with Bacopa monneri. Methods: A meticulous investigation was conducted to assess the impact of different quantities of RWF (20-40 g), LMF (20-40 g) and PMF (20-40 g) on the quality attributes of the pizza base, using a D-optimal design for optimization. Result: The findings revealed that an increased proportion of refined wheat flour (RWF) enhanced the overall acceptability of the pizzabase. Further more, the hardness of the pizzabase was influenced by higher RWF quantities and reduced levels of proso millet flour (PMF) and little millet flour (LMF). Similarly, an increase in the amount of PMF led to a significant increase in both protein and antioxidant content. The optimized proportions for RWF, LMF and PMF were determined to be 40 g, 33.3334 g and 26.6666 g, respectively. This optimization yielded the following outcomes: An overall acceptability score of 8.33, an antioxidant content of 92.2727%, a pizza base texture (hardness) of 2388.88 g and a protein content of 10.3131%. These results are in concurrence with the predictions made by the significantly (p<0.05) fitted quadratic models.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d608b1f17dda9fb4e158547c8c6d17d9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435688,"asset_id":127747972,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435688/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747972"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747972"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747972; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d608b1f17dda9fb4e158547c8c6d17d9" } } $('.js-work-strip[data-work-id=127747972]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127747972,"title":"Optimization and Development of Bacopa monnieri Infused Nutri-cereals Pizza Base","internal_url":"https://www.academia.edu/127747972/Optimization_and_Development_of_Bacopa_monnieri_Infused_Nutri_cereals_Pizza_Base","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"S1hEN3ZBc0trZlpkdzA2RlRMK2xiL3FoQ1paZEIvYUVpS3B5NkMyNlFieHNOZ0ExZzhRV096V0lsalBLdktQKy0tRjMzZDcxNnBpUTd6SXBJcm1yRWdVdz09--0277b48ade7665da4db4cafaebfc6fd798d13655"},"attachments":[{"id":121435688,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435688/thumbnails/1.jpg","file_name":"14_92_99_.pdf","download_url":"https://www.academia.edu/attachments/121435688/download_file","bulk_download_file_name":"Optimization_and_Development_of_Bacopa_m.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435688/14_92_99_-libre.pdf?1739965705=\u0026response-content-disposition=attachment%3B+filename%3DOptimization_and_Development_of_Bacopa_m.pdf\u0026Expires=1741078997\u0026Signature=R~7WMaejOb8jKrZ~XjZHxeHqmvl2gfXDE6rIOP-Lb8HchxQB5l12lRpdBNckW8RWcRCrawxunrenb1xf4K1jqvtNfSubt5mUP4vseyUdzEyZqi~I9HWCIcBXvaPxSxBM-0gXxXgL8beF7phafGbRKJIxpDh69o1NCwMmx1kJn8cD~oIsyyjpZv69E6fOSOMPjwKl6Z1jG3-HuL4lwNQKbARpjzY~O~ep04hw0bIFklRcx72sij~9bAO8o4eUxV3QzPIhKnmU~YlULVhEk~Zp8Y8l3J0jRnvTaDpd49baeNseXEpTWWYx-eHuFTkcgXBLQlceEgzr1VtulqX~BoV39Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747963"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747963/Preparation_of_Gluten_Free_Cookie_using_Chestnut_and_Foxnut_Flour_Blend_Composition_Optimization_Through_Response_Surface_Methodology"><img alt="Research paper thumbnail of Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology" class="work-thumbnail" src="https://attachments.academia-assets.com/121435679/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747963/Preparation_of_Gluten_Free_Cookie_using_Chestnut_and_Foxnut_Flour_Blend_Composition_Optimization_Through_Response_Surface_Methodology">Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly known protein found in wheat flour, contributes to the extensibility and elasticity of cookie dough. For an individual with aceliac disease, the consumption of gluten should be avoided. In addition, those who observe religious fasts abstain from wheat and wheat-derived items. This study developed gluten-free cookies and studied the impact of chestnut and foxnut flour on its physical, nutritional and sensory properties. Methods: The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables (foxnut and chestnut flour) were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies' moisture, ash, fat and protein contents were examined. For general acceptance, 25-30 semi-trained panelistswere chosen to conduct the sensory analysis based on a numerical scoring test. Result: The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat and protein, were 3.84%, 3.51%, 18.52% and 6.92%, respectively. Compared to the control sample, S12 was preferredby the panelists.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f93694de2625aed4de02aa023219f444" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435679,"asset_id":127747963,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435679/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747963"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747963"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747963; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127747963]").text(description); $(".js-view-count[data-work-id=127747963]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127747963; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127747963']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f93694de2625aed4de02aa023219f444" } } $('.js-work-strip[data-work-id=127747963]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127747963,"title":"Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology","internal_url":"https://www.academia.edu/127747963/Preparation_of_Gluten_Free_Cookie_using_Chestnut_and_Foxnut_Flour_Blend_Composition_Optimization_Through_Response_Surface_Methodology","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"T085VW0wRllaVnFtVXBHWW9Mc1NzZ1EzZEtabmREdGhWOHBXcVBoQThqc3N0MXlrL2k0VHFidWlQcStWOEQ1Ly0tbVh5RlV3VUE2aktpMVJMYUw0UDFnQT09--7b7773070f14ae79bb29ea810ffaf7fb90c4ab35"},"attachments":[{"id":121435679,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435679/thumbnails/1.jpg","file_name":"13_84_91_.pdf","download_url":"https://www.academia.edu/attachments/121435679/download_file","bulk_download_file_name":"Preparation_of_Gluten_Free_Cookie_using.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435679/13_84_91_-libre.pdf?1739965714=\u0026response-content-disposition=attachment%3B+filename%3DPreparation_of_Gluten_Free_Cookie_using.pdf\u0026Expires=1741078997\u0026Signature=TRZF4tRvg3X8jsrelzX5ipmydUPHx569uMpYHZoxfovIEos3egRSzXoMXx~E5PAcNFdzRfNaARA0C9XfOX3-3fdfRRjInPsr~-JR9G1XtZG6zPhlNtzC8b35dh9HYG0kBmsZM6XDnxO~x4yukXgWprcFcAovHM1bW2wV5weHKG5eP7K48q7KoCR4ELxFtHT3W9J85XeDiU867nk-DFHTcTPJLEgApsa4Y6CAbYYtQoR-cXJ8WLuNhZ9FAhuh7zVSip12M~WIBHC06RvltGKhNVJZ9R0Y1T8orhb~kPsCwXzxdtKtDgx-n-4FS497NpbWaGsAoo92itFJw3Si-587RA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747957"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747957/Respiration_Behavior_and_Heat_of_Respiration_of_Mango_cv_Alphonso_under_Different_Storage_Conditions"><img alt="Research paper thumbnail of Respiration Behavior and Heat of Respiration of Mango (cv. Alphonso) under Different Storage Conditions" class="work-thumbnail" src="https://attachments.academia-assets.com/121435668/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747957/Respiration_Behavior_and_Heat_of_Respiration_of_Mango_cv_Alphonso_under_Different_Storage_Conditions">Respiration Behavior and Heat of Respiration of Mango (cv. Alphonso) under Different Storage Conditions</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The rate of respiration of each agricultural commodity varies significantly from comm...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The rate of respiration of each agricultural commodity varies significantly from commodity to commodity and cultivar to cultivar. To build a controlled, modified or cold storage system and determine shelf life, it is necessary to quantify the rate of respiration and the heat generated as a result of respiration. Methods: A scientific study was carried out to determine the effect of different storage conditions on the rate of respiration and heat of respiration of mango fruits (cv. Alphonso). An airtight multi-chamber temperature and RH control system was developed to experiment with various temperatures. Mango fruits were stored at 10, 15, 20, 25飩癈 and ambient temperature in the developed airtight multi-chamber system. The rate of respiration and heat of respiration was determined for different storage conditions.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8fb74317ca2afa60db67798c62e518c1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435668,"asset_id":127747957,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435668/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747957"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747957"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747957; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=127747957]").text(description); $(".js-view-count[data-work-id=127747957]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 127747957; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='127747957']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8fb74317ca2afa60db67798c62e518c1" } } $('.js-work-strip[data-work-id=127747957]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":127747957,"title":"Respiration Behavior and Heat of Respiration of Mango (cv. Alphonso) under Different Storage Conditions","internal_url":"https://www.academia.edu/127747957/Respiration_Behavior_and_Heat_of_Respiration_of_Mango_cv_Alphonso_under_Different_Storage_Conditions","owner_id":6123124,"coauthors_can_edit":true,"owner":{"id":6123124,"first_name":"Arcc","middle_initials":null,"last_name":"Journals","page_name":"ArccJournals","domain_name":"arccjournals","created_at":"2013-10-13T19:20:38.437-07:00","display_name":"Arcc Journals","url":"https://arccjournals.academia.edu/ArccJournals","email":"QVpnMkVJUGFVbVJCMUFRRVdsQnk4UTdDVEdQOXJ2NTNPRDVUMDBPVVYydVZOTFNmbUlWZjc5dWFQT0taVktQTC0tL1BlbVJ1c2JQY1VNQjBnL2NERElTZz09--51ca7136bf4cb6b12e02ea3bc66586a3295a556a"},"attachments":[{"id":121435668,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/121435668/thumbnails/1.jpg","file_name":"12_80_83_.pdf","download_url":"https://www.academia.edu/attachments/121435668/download_file","bulk_download_file_name":"Respiration_Behavior_and_Heat_of_Respira.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/121435668/12_80_83_-libre.pdf?1739965727=\u0026response-content-disposition=attachment%3B+filename%3DRespiration_Behavior_and_Heat_of_Respira.pdf\u0026Expires=1741078997\u0026Signature=CKd3tpR6aiekDgVuAnPmqlwN530iGU1oJJWjTXYzFJNzFUYoUnm4mrgUurK8wJeHjyoY7NxuEGaHsokddmH9aTu8gjUbuMQn~XaDlA5KDI-tY7~28sYRefT5gRDcip284j3YyvTkHKzUub3vpAimJiQSMt8mTNGDXvxgXl0sNBkUrkFBqdVjH2WauMBaxD6TY0CynmInFBEsRC0sNNKba~1sOy9JFMo1eAaD2tny8P154Jikm3NV9we9zBlEZvK~AtM-bF14SbKJHo8vp~mzcLgKSrWoZ39eiHD1AsZlRWj2uk5p28Fft8FWjgDkejg3RHkwfb8b7enHphFPZnnnqA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747949"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747949/Fortification_and_Development_of_Nutritive_Rich_Cupcake_using_Prunus_dulcis"><img alt="Research paper thumbnail of Fortification and Development of Nutritive Rich Cupcake using Prunus dulcis" class="work-thumbnail" src="https://attachments.academia-assets.com/121435658/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747949/Fortification_and_Development_of_Nutritive_Rich_Cupcake_using_Prunus_dulcis">Fortification and Development of Nutritive Rich Cupcake using Prunus dulcis</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Almond (Prunus dulcis) is the most consumed tree nut, next to walnut and cashew and I...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Almond (Prunus dulcis) is the most consumed tree nut, next to walnut and cashew and India is number one importer of almonds. Ingredients such as Barnyard millet (Echinochloa frumentacea), Kodo millet (Panicum sumatrense) and Black rice (Oryza sativa) were popular in the past but neglected by people now a days due to changes in the life style and regular food intake. Taking this into consideration an attempt was made to utilize these ingredients to develop a low-cost cupcake (Almocake) with high calcium and magnesium content for people suffering from micronutrient deficiency. The current rate of cupcakes per kg is approximately 700 rs/kg but the "Almocake" is 495 rs per kg, which is much lesser than the commercially available one. Methods: The ingredients were procured, dry roasted and ground. Three different proportions supplemented with 1:2:2:2, 1:2:1:2 and 2:1:1:1 ABVB (Almond, Barnyard millet, Kodo millet and Black rice) per serving were prepared and sensory analysis was carried out using a five-point hedonic scale that considered appearance, texture, taste and aroma. Result: The proportion 2:1:1:1 was found to be comparatively better than the other proportions. Nutritional analysis tests show that calcium content of 39.4 mg and magnesium content of 23.8 mg were present in the cupcake. The antioxidant activity by DPPH antioxidant test was found to be 60%. The shelf life analysis by spread plate technique of the product was observed to be 20 days.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a9e797ea4afebf1418a526ccfc30bfb0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435658,"asset_id":127747949,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435658/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747949"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747949"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747949; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747891"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747891/Comparative_Study_on_Uttarakhands_Indigenous_Black_Soybean_Variety_Bhat_for_Tofu_Production"><img alt="Research paper thumbnail of Comparative Study on Uttarakhand's Indigenous Black Soybean Variety (Bhat) for Tofu Production" class="work-thumbnail" src="https://attachments.academia-assets.com/121435610/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747891/Comparative_Study_on_Uttarakhands_Indigenous_Black_Soybean_Variety_Bhat_for_Tofu_Production">Comparative Study on Uttarakhand's Indigenous Black Soybean Variety (Bhat) for Tofu Production</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Tofu is increasingly captivating the food industry as a milk-based product alternativ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Tofu is increasingly captivating the food industry as a milk-based product alternative. Diverse soybean varieties worldwide are harnessed to create various milk substitutes. This study assesses the potential of Uttarakhand's indigenous bhat variety for producing soymilk and tofu, comparing its commercial viability and quality with conventional counterparts. Methods: The study focused on Uttarakhand's indigenous variety, bhat and the commercially popular PS-1347 for soymilk extraction. Preliminary investigations were conducted to optimize the process to maximize recovery and minimize beany flavor, grinding soybeans for 6 minutes and boiling for 20 minutes. Tofu was produced using CaSO 4 as a coagulant at varying concentrations (0.2%, 0.4%, 0.6%) and coagulating temperatures (75飩癈, 85飩癈, 95飩癈). Result: Tofu produced from bhat, coagulated with 0.4% CaSO 4 at 85飩癈, exhibited superior acceptability, making it suitable for largescale commercial production. Its quality matched commercial counter parts, with protein at 16.45%, total mineral at 6.23%, calcium at 152.66 mg/100 g and iron at 14.62 mg/100 g.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="70b49f6d128fd577961516a0c10a736c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435610,"asset_id":127747891,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435610/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747891"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747891"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747891; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747855"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747855/Impact_of_Malting_and_Moist_steaming_on_Carbohydrate_and_Dietary_Fibre_Quotient_of_Millets_and_its_Utilization_in_the_Preparation_of_Low_Estimated_Glycemic_Index_and_High_Fibre_Pizza_Base"><img alt="Research paper thumbnail of Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base" class="work-thumbnail" src="https://attachments.academia-assets.com/121435574/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747855/Impact_of_Malting_and_Moist_steaming_on_Carbohydrate_and_Dietary_Fibre_Quotient_of_Millets_and_its_Utilization_in_the_Preparation_of_Low_Estimated_Glycemic_Index_and_High_Fibre_Pizza_Base">Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total carbohydrate, dietary fibre and its fractions viz. soluble and insoluble. Malting is a nutrition transition natural method having many benefits. Further, a resistant starch (RS) is called a fraction of dietary fibre which forms on heating starch rich foods. Millets were malted and moist steamed in order to improve CQ and DFQ and used in preparation of pizza base. Methods: The moist steamed millets (MSM) malt was analyzed under Scanned Electronic Microscopic (SEM) to detect RS. The developed pizza base was analyzed for proximate composition, in-vitro digestibility and estimated glycemic index (EGI) etc. Result: The SEM of moist steamed malt showed the retrograded starch molecules as an effect of moist steaming and cooling process. The proximate composition of pizza base showed a significant change in all parameter on fortification. The microbial parameters were slightly affected on fortification. The total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content were too reduced on fortification. The hydrolysis Index (HI) and estimated glycemic index (EGI) were too decreased from 45.06 to 31.74 and 64.45 to 53.14 respectively on fortification. Hence, it is concluded that the MSM malt utilization in pizza base has impact on overall quality of pizza base including physico-chemical properties, microbial and EGI. The high fibre and RS millets malt could be utilized in the preparation of high fibre and low EGI pizza base.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1129e656e142768a17015d8d53062f56" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435574,"asset_id":127747855,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435574/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747855"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747855"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747855; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747810"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747810/Physicochemical_Cooking_Quality_and_Sensory_Acceptability_of_Three_Cowpea_Varieties_Grown_in_Botswana"><img alt="Research paper thumbnail of Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana" class="work-thumbnail" src="https://attachments.academia-assets.com/121435530/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747810/Physicochemical_Cooking_Quality_and_Sensory_Acceptability_of_Three_Cowpea_Varieties_Grown_in_Botswana">Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are required for nutrition information, to design processing and for consumer acceptance. In view of this, three cowpea varieties (Tswana, Blackeye and ER7) grown in Botswana were evaluated. Methods: Proximate compositions, physical, gelatinization and sensory properties respectively were evaluated following AOAC, conventional, Amylograph and on 7-point hedonic sensory acceptability scale. Result: Significant variations (p<0.05) were observed in fat, fiber, ash and available carbohydrate (CHO) contents, length, thickness, hundred seeds weight (HSW), hydration capacity, hydration index, cooking time, flour starches maximum gelatinization temperature (Tm,飩癈) and viscosity at Tm. The percentage moisture, protein, fiber, fat, ash and available carbohydrate contents ranged 9.5-10.1, 21.7-22.8, 2.3-2.6, 1.1-2.0, 2.1-3.0 and 59.4-62.3, respectively. Initial gelatinization temperature (To,飩癈) and Tm (飩癈) were ranged 71.3 (ER7)-73.7 (Tswana) and 83.0 (ER7)-84.7 (Blackeye), respectively. Significant (p<0.05) variations in Tm and viscosity at Tm were observed because of differences in water uptake, swelling and thickening ability at high temperature. Longest cooking time was recorded for Tswana (43.57 min) while shortest was for Blackeye (36.10 min). Tswana recorded a longer cooking time probably because of low water hydration capacity, small seed size and low HSW. There was no significant difference in the sensory liking of the cooked cowpea seeds and were rated from slightly to moderately like. Cowpeas of high protein and fiber contents, short cooking time and high thickening ability on cooking are preferred for healthy diets. In terms of cooking time and thickening ability, Tswana variety appeared poor. Shorter cooking time, high protein content and high thickening ability of Blackeye cowpea is more acceptable. The ER7 is preferred for its large seed size.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="165352a6cb31a4bfa6f5798df6b9da40" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435530,"asset_id":127747810,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435530/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747810"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747810"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747810; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747781"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747781/SWOT_Analysis_of_Dairy_Marketing_Chain_of_JMF_using_Analytical_Hierarchy_Process"><img alt="Research paper thumbnail of SWOT Analysis of Dairy Marketing Chain of JMF using Analytical Hierarchy Process" class="work-thumbnail" src="https://attachments.academia-assets.com/121435510/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747781/SWOT_Analysis_of_Dairy_Marketing_Chain_of_JMF_using_Analytical_Hierarchy_Process">SWOT Analysis of Dairy Marketing Chain of JMF using Analytical Hierarchy Process</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: Jharkhand State Cooperative Milk Producers' Federation (JMF) plays a vital role in th...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: Jharkhand State Cooperative Milk Producers' Federation (JMF) plays a vital role in the processing of raw milk purchased from Jharkhand State member-producers and contributes to the development of the dairy sector. The current study explores the essential components in JMF's dairy supply chain, focusing on the marketing unit, and provides a preliminary framework for making decisions regarding its ramifications. Methods: To compile a SWOT analysis of the milk marketing system in JMF, data were collected from dairy producer members, including dairy farmers, marketing unit executives, and key informants. This includes establishing the objectives of the dairy sector and the internal and external critical factors (CFs). Because SWOT analysis does not give an investigative basis for evaluating the priorities of CFs, the analytic hierarchy approach is utilised to determine the priorities of detected CFs. The CFs have also been ranked according to their importance. Result: This study's findings indicate that the SWOT-based methodology gives crucial sensitivity when evaluating marketing chain strategy for dairy cooperatives like JMF. The findings of this study show that wide range of quality dairy products,absence of strong sales and marketing experience, emerging new markets offering greater marketing potential, seasonal slump are the major strength, weakness, opportunity and threat of JMF, respectively.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9e76c91fd6ebd65e4c5ddd347c2f06e2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435510,"asset_id":127747781,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435510/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747781"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747781"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747781; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="127747751"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/127747751/Economic_Effect_of_COVID_19_Pandemic_on_Member_and_Nonmember_Farmers_of_Dairy_Cooperative_Societies_in_West_Bengal_State_India"><img alt="Research paper thumbnail of Economic Effect of COVID-19 Pandemic on Member and Nonmember Farmers of Dairy Cooperative Societies in West Bengal State, India" class="work-thumbnail" src="https://attachments.academia-assets.com/121435483/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/127747751/Economic_Effect_of_COVID_19_Pandemic_on_Member_and_Nonmember_Farmers_of_Dairy_Cooperative_Societies_in_West_Bengal_State_India">Economic Effect of COVID-19 Pandemic on Member and Nonmember Farmers of Dairy Cooperative Societies in West Bengal State, India</a></div><div class="wp-workCard_item"><span>Asian Journal of Dairy and Food Research, Volume 44 Issue 1 (February 2025)</span><span>, 2025</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background: The COVID-19 pandemic has brought an unprecedented threat to the dairy sector and it ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background: The COVID-19 pandemic has brought an unprecedented threat to the dairy sector and it faced disruptions primarily due to the perishable nature of dairy products and the breakdown of the supply chain. In this study, an attempt was made to quantify the economic losses faced by the members and non-members of the Dairy cooperative societies (DCS). Methods: The study was conducted in Howrah, Nadia and N-24 Parganas districts of West Bengal, India. A multistage sampling scheme was employed to select dairy farmers from each district. A total of 90 DCS member and 90 non-member dairy farmers were studied. The data collected from the farmers covered the three periods of the first wave of the COVID-19 pandemic i.e.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1b44474214e6edca3d002209ec02d58c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":121435483,"asset_id":127747751,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/121435483/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="127747751"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="127747751"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 127747751; 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