Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM.

Comparison of Upper Lip Bite Test and Ratio of Height to Thyromental Distance with Other Airway Assessment Tests for Predicting Difficult Endotracheal Intubation

BACKGROUND AND AIMS

Unanticipated difficult intubation or the failed intubation in operating room and in emergency department is an imperative source of anesthesia-related patient's mortality. The aim of this study is to compare the predictive value of upper lip bite test (ULBT) and ratio of height to thyromental distance (RHTMD) with other commonly used preoperative airway assessment tests for predicting difficult intubation in Indian population.

MATERIALS AND METHODS

In this prospective, single-blinded observational study, 260 adult patients of either sex, belonging to American Society of Anesthesiologists physical Status I and II undergoing elective surgical procedure under general anesthesia were included in the study. ULBT, RHTMD, inter-incisor gap, modified Mallampati grade, horizontal length of the mandible, head and neck movements, sternomental distance, and TMD were assessed preoperatively and correlated with Cormack and Lehane's grading during laryngoscopy under anesthesia. Statistical analysis was done by Chi-square and Fisher's exact test.

RESULTS

ULBT and RHTMD had highest sensitivity (66.7% and 63.3%), specificity (99.1% and 89.6%), positive predictive value (90.9% and 44.2%), and negative predictive value (96.9% and 95.0%), respectively, when compared to other parameters in predicting difficult airway.

CONCLUSION

ULBT and RHTMD may be used as a simple bedside airway assessment tools for prediction of difficult intubation.

Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality

To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T1 to T8) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS) were extruded to standardize good quality noodles. Among various combinations tested, the combination T5 (50 %MF + 30 %RWF + 10 %SPI + 7 %RF + 3 %WG) was rated the best for appearance (8.3) colour (8.25) taste (8.5) elasticity (8.3) with an overall acceptability of 8.2 on a nine point hedonic rating sensory scale. There was no significant difference in normal noodle (NN) and Quality protein maize (QPM) noodle (QN) for T5 with respect to sensory characteristics when compared to control noodle (CN) prepared out of refined wheat flour. The cooked yield was more for maize based noodle (234 g NN and 220 g QN) with lower cooking loss of 7.80 and 7.76 respectively for NN & QN. The nutritional composition of maize noodles revealed that addition of 10 % soya protein isolate had increased the protein content of noodles to the tune of 16.6 and 12.7 % in QN and NN respectively. The soluble (3.18NN, 3.76QN) and insoluble fiber (21.67NN, 21.87QN) contents of both NN & QN was significantly more compared to CN (0.15 and 9.3 g).There was non- significant increase in moisture and peroxide values up to 3 months of storage with high overall acceptable sensory scores (4.0, 4.1, & 4.2 respectively for NN, QN and CN but beyond third month of storage the increase was significant. However the noodles were within the acceptable range up to 6 months of storage with an overall acceptability score of 3.0, 3.4 and 3.2 for NN, QN and CN respectively on a five point hedonic scale.

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25 ± 5 °C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p ≤ 0.05) in ash content of lime treated flour (1.67 ± 0.01 g) was observed compared to control (1.5 ± 0.02 g). Calcium content of lime treated maize flour increased significantly (p ≤ 0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p ≤ 0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months.

Prevention of caries by pulsed CO2 laser pre-treatment of enamel: an in-vitro study

The aim of the study was to assess the caries inhibitory potential of carbon dioxide laser and explore the effect of the number of pulses used to correlate caries inhibition. Caries free human mandibular molars were irradiated with carbon-dioxide laser of wavelength 10.6 microm at 5, 15, 25, 50 and 100 pulses. Simulated caries lesions were allowed to form by immersing the teeth in artificial caries medium for three weeks. Thin sections of 75 microns were obtained by using hard tissue microtome. These sections were observed under polarizing microscope, caries lesions were identified and their depth was measured. These values were subjected to statistical analysis. The results showed that carbon-dioxide laser irradiation can inhibit caries like lesion upto 82.7% and it was optimal at 25 pulses.