Himalayan Journal of Science and Technology最新文献_第4页

Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal) 蛋白酶(菠萝蛋白酶和木瓜蛋白酶)对尼泊尔土产肉干Sukuti感官品质和化学品质的影响

Himalayan Journal of Science and Technology Pub Date : 2021-12-31 DOI: 10.3126/hijost.v5i01.42125

Kabindra R. Bhattarai, Suman Lamichhane

{"title":"Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)","authors":"Kabindra R. Bhattarai, Suman Lamichhane","doi":"10.3126/hijost.v5i01.42125","DOIUrl":"https://doi.org/10.3126/hijost.v5i01.42125","url":null,"abstract":"The present work was undertaken to compare the effect of bromelain and papain on the sensory quality of sukuti (Nepalese indigenous dried buffalo meat). Buffalo lean meat (round cut) was purchased from the local market of Dharan and used for the preparation of sukuti after injection of 10% m/m enzyme (bromelain and papain) solution at the concentration (0-100 mg/L) and resting for 4h followed by drying at 65°C up to the moisture of 5%. The optimized concentration of each enzyme was selected by sensory evaluation based on color, flavor, texture, and overall acceptability. The proximate composition, collagen content, and collagen solubility were studied for two optimized samples with enzyme treatment and control. The best tenderizing effect of papain and bromelain enzyme was found at 40 mg/L and 10 mg/L respectively from the sensory analysis and the sensory attributes for these concentrations were significantly (p<0.05) higher than other samples. The soluble collagen content increased from 0.44 mg/g tissue in untreated meat to 0.52 for bromelain treated and to 0.98 mg/g for papain treated samples. The collagen solubility for the untreated sample was 4.74% which increases to 7.80% for bromelain and 13.82% for papain-treated samples. The protein content of optimized papain and bromelain treated samples was significantly decreased (p<0.05) from 82.44 to 80.25% and 81.43% respectively for papain and bromelain treated samples. There were no significant changes in fat, ash, and moisture on enzyme treatment.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76948731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of Whey-Based Banana Beverage and its Quality Evaluation 乳清基香蕉饮料的制备及质量评价

Himalayan Journal of Science and Technology Pub Date : 2021-12-31 DOI: 10.3126/hijost.v5i01.42140

Kunjal Shrestha, Abhishek Dahal

{"title":"Preparation of Whey-Based Banana Beverage and its Quality Evaluation","authors":"Kunjal Shrestha, Abhishek Dahal","doi":"10.3126/hijost.v5i01.42140","DOIUrl":"https://doi.org/10.3126/hijost.v5i01.42140","url":null,"abstract":"A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84127174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prevalence of Intestinal Parasites Among the Patients Visiting Sub-Regional Hospital, Dadeldhura, Nepal 尼泊尔达德尔杜拉地区医院患者肠道寄生虫患病率

Himalayan Journal of Science and Technology Pub Date : 2021-12-31 DOI: 10.3126/hijost.v5i01.42145

Madhav Sharma, S. Jha, P. Jha, P. Dahal

{"title":"Prevalence of Intestinal Parasites Among the Patients Visiting Sub-Regional Hospital, Dadeldhura, Nepal","authors":"Madhav Sharma, S. Jha, P. Jha, P. Dahal","doi":"10.3126/hijost.v5i01.42145","DOIUrl":"https://doi.org/10.3126/hijost.v5i01.42145","url":null,"abstract":"Intestinal parasitic infections caused by intestinal helminthes and protozoa are the most common human infections endemic throughout the world especially in tropical and subtropical countries including Nepal. This study was conducted to study the prevalence of intestinal parasites among patients visiting Sub-Regional Hospital, Dadeldhura, Nepal. Altogether 480 stool samples were collected from April 2017- October 2017. Microscopic examination of stool was done by using formal-ether concentration technique in the Microbiology Laboratory of Sub-Regional Hospital, Dadeldhura Nepal. The overall prevalence rate was found to be 10.625%. The prevalence of parasitic infection was higher in males (52.94%) than in females (47.06%). In the age group below 15 years, the prevalence was found to be higher (52.94 %) than other age groups. Total 6 species of intestinal parasites; 2 (33.33%) were protozoan parasites viz. cysts and trophozoites of Giardia lamblia, and cysts of Entamoeba histolytica, and 4 (66.67%) were helminths viz. ova of Ascaris lumbricoides, Trichuris trichuria, Hymenolepis nana, and Ancylostoma duodenale. The infection rate was found to be higher in people taking normal tap water. The study concluded that intestinal protozoan infection is still a public health problem of concern among the people of Dadeldhura. The prevalence of intestinal protozoan infection was found to be high in children and low educated groups in Dadeldhura. Thus, health education along with infection management actions and awareness programs for sanitation improvements are required to reduce protozoan infections.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90308553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Microbiological Quality and Antibiogram Assessment of Bacterial Pathogens Isolated from Raw Salad Vegetable Samples of Kathmandu Valley 加德满都谷地生沙拉蔬菜病原菌微生物质量及抗生素评价

Himalayan Journal of Science and Technology Pub Date : 2020-12-29 DOI: 10.3126/hijost.v4i0.33911

R. Poudel, N. Gautam, K. Nepal, B. Lekhak, M. Upreti

{"title":"Microbiological Quality and Antibiogram Assessment of Bacterial Pathogens Isolated from Raw Salad Vegetable Samples of Kathmandu Valley","authors":"R. Poudel, N. Gautam, K. Nepal, B. Lekhak, M. Upreti","doi":"10.3126/hijost.v4i0.33911","DOIUrl":"https://doi.org/10.3126/hijost.v4i0.33911","url":null,"abstract":"Most typical salad vegetables include carrots, cabbages, lettuces, bell peppers, cucumber, onions, tomatoes, coriander and radishes. The aim of this research was to study the microbiological quality of salad vegetables and perform antibiotic susceptibility of isolates. In this study, total viable count, total coliform count and yeast, mold count were calculated as CFU/ml within sample type and according to various sample sources. Total percentage of isolated bacteria and molds were calculated. Antibiotic sensitivity test of isolated bacteria was carried out by Kirby-Bauer disc diffusion method according to CLSI 2017 guideline. Average microbial count was ≤ 107 CFU/ml for all sample types. So, it revealed that the vast majority of samples failed to comply with international standards i.e. ≤104 CFU/ml. Total 172 isolates from raw salad vegetable Escherichia coli 14 (70%), K. pneumoniae 12 (60%) and P. aeruginosa 15 (75%) were found to be predominant. Whereas, Trichoderma spp 4 (20%) were most predominant amongst mold. Highest resistivity was against Amoxicillin/ Clavulanic acid and most sensitivity was against Gentamicin followed by Ciprofloxacin and Chloramphenicol. This study showed that raw salad vegetable samples were heavily contaminated and the antimicrobial resistance pattern shown by the isolates is an indication that adequate measure need be taken to regulate drug use in both humans and animals in order to minimize the risk of increasing antimicrobial resistance.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86367856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Geological and Geotechnical State of the Nisane Khola Landslide, Dharan, Sunsari, Nepal: a case study 尼泊尔Sunsari, Dharan, Nisane Khola滑坡的地质和岩土工程状况:一个案例研究

Himalayan Journal of Science and Technology Pub Date : 2020-12-28 DOI: 10.3126/hijost.v4i0.33862

Drona Adhikari, Champak Babu Silwal, Suraj Giri

{"title":"Geological and Geotechnical State of the Nisane Khola Landslide, Dharan, Sunsari, Nepal: a case study","authors":"Drona Adhikari, Champak Babu Silwal, Suraj Giri","doi":"10.3126/hijost.v4i0.33862","DOIUrl":"https://doi.org/10.3126/hijost.v4i0.33862","url":null,"abstract":"Geological and landslide mapping was carried out in order to delineate the geological and geotechnical state of the Nisane landslide, situated in Dharan Sub-Metropolitan City, Sunsari, Nepal, which has been obstructing the Koshi Highway time and again. The affected area bears metasedimentary and sedimentary rock sequences of the Lesser Himalaya and the Siwalik, respectively. The Dharapani Thrust separates the Chiuribas Formation and the Tamrang Formation of the Lesser Himalaya whereas the Main Boundary Thrust separates the Tamrang Formation and the Siwalik. The Nisane landslide is an old landslide situated in the structurally weak zone having variable activation period. Recently, the landslide reactivated as intense slide after the Gorkha Earthquake, 2015 and is occasionally obstructing the Koshi Highway. The subsidence in highway indicates the landmass is creeping along the tension crack. Kinematic analysis, Rock Mass Rating (RMR) and Slope Mass Rating (SMR), based on the field observation, measurement and laboratory testing, was carried out in eight different slopes of the slide. The results suggested majority of slopes suffers the wedge and plain failures along the major joint sets. The rock masses are of fair class and the slopes are unstable to partially stable. The slopes of major slide are vulnerable and seeks for immediate sustainable treatment.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"47 48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78631695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ethnomedicinal Knowledge of Kisan Community - A Case Study 基山社区的民族医学知识——个案研究

Himalayan Journal of Science and Technology Pub Date : 2020-12-28 DOI: 10.3126/hijost.v4i0.33861

Manisha Kc, N. Singh

引用次数: 0

Moisture Sorption Characteristics of Weaning Food 断奶食品的吸湿特性

Himalayan Journal of Science and Technology Pub Date : 2020-12-28 DOI: 10.3126/hijost.v4i0.33865

Kabindra R. Bhattarai, Babita Adhikari, Prabin Ghimire

引用次数: 0

Effect of Drying Temperature and Natural Fermentation on the Phytochemical Composition of Stinging Nettle Buds (Urtica parviflora) 干燥温度和自然发酵对荨麻芽植物化学成分的影响

Himalayan Journal of Science and Technology Pub Date : 2020-12-28 DOI: 10.3126/hijost.v4i0.33859

Babita Adhikari, S. Ale

{"title":"Effect of Drying Temperature and Natural Fermentation on the Phytochemical Composition of Stinging Nettle Buds (Urtica parviflora)","authors":"Babita Adhikari, S. Ale","doi":"10.3126/hijost.v4i0.33859","DOIUrl":"https://doi.org/10.3126/hijost.v4i0.33859","url":null,"abstract":"Stinging nettle (Urtica parviflora), locally known as sisnu in Nepal, is rich in phytochemicals. Phytochemical are non-nutritive bioactive chemical compounds found naturally in plants; possess antioxidant activity and reduce the risk of different diseases by serving structural and functional role as well as an electrolyte. The effect of drying temperature (50, 60, 70ºC) and natural fermentation (24±1ºC for 15 days) of fresh nettle buds on the phytochemical composition (polyphenol, tannin, flavonoid and antioxidant activity) were studied. The phytochemical screening of the samples was carried out using 80% ethanol through maceration technique. The tannin, flavonoid, total phenol content and antioxidant activity in ethanolic extract of fresh nettle buds were found to be 1.02±0.08 mg/g, 0.126±0.005 mg/g, 145.69±2.01 mg/g and 59.53±0.03% on dry basis respectively. The increase in drying temperature, significantly (p<0.5) decreased the polyphenol contents but had no significantly effect on the tannin, flavonoid content and antioxidant activity. The DPPH radical scavenging activity of leaves dried at 50ºC was found to be maximum (56.72±0.07% on db) and minimum (47.56±0.02%) at 70ºC. The natural fermentation significantly (p<0.05) increased the total phenol (273.2±2.33 mg/g), flavonoid (0.408±0.08 mg/g) and tannin (3.56±0.11 mg/g) content on dry basis. The increase in total phenol and flavonoid content exhibited the subsequent increment in the antioxidant activity (87.69±0.02%). It was found that, nettle buds contained a number of health promoting bioactive compounds such as tannins, polyphenol and flavonoid and their concentration increased significantly by natural fermentation but were not significantly affected by drying temperature (50-70ºC).","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85495147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus) 冷冻贮藏对肉仔鸡肉块(Gallus Gallus domesticus)保水能力和pH值的影响

Himalayan Journal of Science and Technology Pub Date : 2020-12-28 DOI: 10.3126/hijost.v4i0.33860

Arjun Ghimire, P. Parajuli

{"title":"Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)","authors":"Arjun Ghimire, P. Parajuli","doi":"10.3126/hijost.v4i0.33860","DOIUrl":"https://doi.org/10.3126/hijost.v4i0.33860","url":null,"abstract":"Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78276285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Population Status, Menaces and Management of Rhesus macaque (Macaca mulatta) and Tarai gray langur (Semnopithecus hector) in the Forest of Dharan and its Vicinities 达兰及其邻近地区恒河猴和灰叶猴的种群现状、威胁及管理

Himalayan Journal of Science and Technology Pub Date : 2020-12-28 DOI: 10.3126/hijost.v4i0.33866

G. Tamang, G. Thapa, Milan Kharel, Asmit Subba, A. Pradhan

{"title":"Population Status, Menaces and Management of Rhesus macaque (Macaca mulatta) and Tarai gray langur (Semnopithecus hector) in the Forest of Dharan and its Vicinities","authors":"G. Tamang, G. Thapa, Milan Kharel, Asmit Subba, A. Pradhan","doi":"10.3126/hijost.v4i0.33866","DOIUrl":"https://doi.org/10.3126/hijost.v4i0.33866","url":null,"abstract":"The present study was conducted in 28 spots of 10 sampling sites including forest and urban areas of northern part of Dharan, Sunsari District (26.7944° N, 87.2817° E, 349 m msl) and its vicinities in the Province No. 1 of Nepal. The scan sampling method was applied to count the monkey population and their menace was surveyed through the questionnaires and direct field observations. In present study, 69.31% (n=558) Rhesus monkeys species and 30.68% (n=247) Tarai gray langurs were counted within 192.6 km2 of the study site. In 14 troops of Rhesus monkeys and 9 troops of Tarai gray langurs, the gender dominance of female Rhesus monkey and female Tarai grey langur were found to be 40.32% and 58.74% respectively. Whereas, the average male-female ratio was found to be 1:8.3 and 1:5.1 for Rhesus monkey and Tarai gray Langur respectively. The largest single troop recorded was of Rhesus monkey (n=125). A total of 25.2 quintals crops was damaged by both monkeys from the study area this year. Maize (42%) was found to be major crop damaged by Rhesus monkeys. Management of non-human primates through further research is urgently required to minimize their menace and to protect people from the risk of transmission of possible zoonotic diseases. The result of this study can be implied practically for the management of monkey's menaces not only to the Dharan but also to other monkey affected areas of the country.","PeriodicalId":12935,"journal":{"name":"Himalayan Journal of Science and Technology","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88472190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1