International Journal of Food, Nutrition & Dietetics

Food allergy is an adverse immune response to a normally tolerated food protein.44 Generally, food allergic reactions are mediated by immunoglobulin E (IgE) and occur in individuals who are genetically predisposed to the allergy and who have been previously exposed to the allergen. Food allergies have become an important health concern worldwide. The symptoms of food allergy include respiratory, gastrointestinal and cardiovascular symptoms and a rare life threatening symptom includes anaphylactic shock. The substance that causes an allergic reaction is called an allergen. More than 160 foods are identified as allergenic. Approximately 90 percent of all the allergenic reactions to food are caused by eight major foods namely milk, eggs, fish, crustacean, shellfish, tree nuts, peanuts, wheat, and soybeans.10 Currently there is no cure for food allergy. Therefore, proper management is very much important to reduce the risk of food allergy. Several research efforts are ongoing to develop anti-allergenic as well as hypoallergenic foods by using various processing technologies to eliminate the causative factor. Hence, understanding the recent status of food allergy and advanced processing technologies are required for reducing allergenicity of foods.

Keywords: Food allergy; Allergen; Anaphylactic shock; Anti allergenic food; Hypoallergenic food.

Our ancient literatures of Hindus’, Muslims as well as of Cristian’s are full of plants described about their nutrimental and medicinal potential. A significant number of plants described in their texts are still unidentified because of least or no interest in plant taxonomy among neither grate scientists in well-developed different organisations nor respected teachers of Universities or Colleges of repute. We can say with confidence that there are no teachers who can teach Plant Taxonomy in significant numbers of academic institutions. A man of Biotechnology can do nothing if he/she cannot identify the plant on which the work has to be worked out. As a result, due to nonidentification of plants we cannot use our wealth of knowledge which has been provided by our ancestors present in form of scripts. We were presented a book written by Dr. M.I.H. Farooqi entitled “Quruani Poudhe-Vagayanic Dhristi Se” while in Seminar organised by UP Biodiversity Board, Lucknow. We found that there are seventy-one plants being reported in Holy Qur’an and Bible. We have consulted the literatures available as well as the tribal of Bahraich about the uses of the plants available. The perusal of the alphabetical list of plants of Holy Qur’an reveals that there are 71 plant species representing 48 genera of 30 families. Brassicaceae, Cucurbitaceae and Moraceae family were found to be the biggest family represented by 6 plant species each whereas Caesalpiniaceae, Papilionoideae and Poaceae with 5 plant species each; Rosaceae and Rhamnaceae with 4 plant apecies; Mimosaceae, Liliaceae, Pinaceae, Euphorbiaceae, Oleaceae, Lytharaceae, Lamiaceae and Arecaceae with 2 plant species and rest fourteen species viz., Malvaceae, Asclepidiaceae, Lauraceae, Bixaceae, Dipterocarpaceae, Juglandaceae, Cuprassaceae, Lecnoraceae, Loranthaceae, Anacardiaceae, Sterculiaceae, Ericaceae, Salvadoraceae, and Vitaceae is being represented by single plant species each.

Keywords: Qur’an; Nutrimental; Ethnomedicinal; Potential Plants

The investigation was undertaken to develop low glycaemic index snacks namely Lentflax mix and khastapuri utilizing wheat flour, barnyard millets flour, bengal gram dal flour, drumstick leaves powder, lentil, groundnuts, flax seeds, gingelly seeds, coriander and omum. Acceptability of the developed snacks was studied. Result of organoleptic evaluation indicated that Lentflax mix (8.8) and khastapuri (8.3) secured scores for overall acceptability. Nutrient analysis indicated that Lentflax mix and Khastapuri developed snacks were rich in protein and fiber content. Blood glucose response of developed snacks was studied among normal subjects and glycaemic index was calculated. Glycaemic index of Lentflax mix was 34.8 and khastapuri was 31.3. Even after sixty days of storage both the products were well accepted and microbial level found to be below detectable (BDL) level. Hence these low glycaemic index snacks may be suggested for the consumption by the diabetic subjects.

Keywords: Low glycaemic index snacks; Sensory evaluation; Nutrient and Microbial evaluation.

The health of the person is the most import assets in life. Majority of the people in this world ignoring this fact knowingly which leads to make them their life cumbersome. The person who is mentally and physically healthy wisely takes the decisions in his life. The health and fitness of body depends upon the nutrition, calories utilization and life style adaptability. The body needs the balance combinations of nutrients and diet should be balanced accordingly. In this study the scientific approach of fit body using the statistical, engineering and psychological methods have been utilized which leads to fit life. The computation of BMI, PFI and UCB with NDS have been done. Rigorous experimentation have been done using different data sets and it gives amazing results by diagnosis fit and unfit and the appropriate plan have been suggested accordingly.

Keywords: Food, Nutrition; Fit body; Nutrients; Discriminant Analysis; BMI; PFI.