Varanasi/Muzaffarpur, April 30. An elite multi-institutional research team led by Prof. Dinesh Chandra Rai, Vice-Chancellor of BR Ambedkar Bihar University, Muzaffarpur, and senior professor at Banaras Hindu University, has developed a new functional food product combining pearl millet and dairy ingredients.
The study, published in the prestigious journal Food Biomacromolecules (Impact Factor 5.4), presents a Bajra-based laddu specially designed to meet the nutritional requirements of postmenopausal women. The researchers used ghee as a carrier to enhance the delivery of nutrients from pearl millet.
The team included Mridula Pandey from Quantum University and ANDUAT, Ayodhya; Sadhna Singh from ANDUAT; Ashok Kumar Yadav from Rajiv Gandhi University, Itanagar; and Aman Rathaur and Hradesh Rajput from Chhatrapati Shahu Ji Maharaj University (CSJM), Kanpur.
Apparently jubilant on the research success of his team, Prof. Rai said the work successfully combines traditional food knowledge with scientific methods. “My aim in this research, and in all my work, has been to support society and help strengthen the rural economy,” he stated.
VC prof. Rai added, “This model allows rural producers and dairy cooperatives to turn local raw materials into shelf-stable, high-value products. Laboratory tests showed that the laddu is rich in calcium and phosphorus and remains stable for 90 days at room temperature.”
Speaking about its wider importance, Prof. Rai noted, “This approach can help the Indian food sector add value to rural produce. Farmers and dairy cooperatives can move from supplying raw commodities to making scientifically tested functional foods for the health market.”
He further said that the product gives farmers and dairymen a chance to enter the higher-value segment of the food industry. Prof. Rai added, “This research offers a practical way to link millet and dairy sectors while addressing the nutritional needs of a specific group through a product rooted in traditional Indian food practices.”
The academic community at BHU and BRABU has welcomed the achievement. Congratulations have poured in from NAAC Advisor Prof. B.S. Rai, LS College Principal Prof. Kanupriya, Prof. Rajeev Kumar, Prof. T.K. Dey, Dr. Shartendu Shekhar, Dr. Navin Kumar and several others.
Varanasi/Muzaffarpur, April 30. An elite multi-institutional research team led by Prof. Dinesh Chandra Rai, Vice-Chancellor of BR Ambedkar Bihar University, Muzaffarpur, and senior professor at Banaras Hindu University, has developed a new functional food product combining pearl millet and dairy ingredients.
The study, published in the prestigious journal Food Biomacromolecules (Impact Factor 5.4), presents a Bajra-based laddu specially designed to meet the nutritional requirements of postmenopausal women. The researchers used ghee as a carrier to enhance the delivery of nutrients from pearl millet.
The team included Mridula Pandey from Quantum University and ANDUAT, Ayodhya; Sadhna Singh from ANDUAT; Ashok Kumar Yadav from Rajiv Gandhi University, Itanagar; and Aman Rathaur and Hradesh Rajput from Chhatrapati Shahu Ji Maharaj University (CSJM), Kanpur.
Apparently jubilant on the research success of his team, Prof. Rai said the work successfully combines traditional food knowledge with scientific methods. “My aim in this research, and in all my work, has been to support society and help strengthen the rural economy,” he stated.
VC prof. Rai added, “This model allows rural producers and dairy cooperatives to turn local raw materials into shelf-stable, high-value products. Laboratory tests showed that the laddu is rich in calcium and phosphorus and remains stable for 90 days at room temperature.”
Speaking about its wider importance, Prof. Rai noted, “This approach can help the Indian food sector add value to rural produce. Farmers and dairy cooperatives can move from supplying raw commodities to making scientifically tested functional foods for the health market.”
He further said that the product gives farmers and dairymen a chance to enter the higher-value segment of the food industry. Prof. Rai added, “This research offers a practical way to link millet and dairy sectors while addressing the nutritional needs of a specific group through a product rooted in traditional Indian food practices.”
The academic community at BHU and BRABU has welcomed the achievement. Congratulations have poured in from NAAC Advisor Prof. B.S. Rai, LS College Principal Prof. Kanupriya, Prof. Rajeev Kumar, Prof. T.K. Dey, Dr. Shartendu Shekhar, Dr. Navin Kumar and several others.
© Copyright 2023 brighterkashmir.com All Rights Reserved. Quantum Technologies