Renoprotective effect of Coccinia indica fruits and leaves in experimentally induced diabetic rats.

Diabetic nephropathy is one of the secondary complications of diabetes mellitus that is marked by changes in extracellular matrix components leading to end-stage renal failure. Diet plays an important role in managing diabetes. In the present study, the effect of Coccinia indica consumption on diabetes-mediated kidney damage was determined.

Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.

Banana (Musa sp. var. elakki bale) flower and pseudostem: dietary fiber and associated antioxidant capacity.

Banana flower (BF) and pseudostem (PS) are byproducts of banana cultivation and are known to have health beneficial effects. The main objective of this study was to evaluate the dietary fiber composition and antioxidant effect of BF and PS. In the present study, BF and PS were found to be rich in dietary fiber (65.

Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits.

Sugarcane bagasse, a dietary fiber-rich by-product of the sugar industry (70-75%) and having negligible protein and fat content, was treated with acid, alkali and steaming to reduce the microbial load. Steaming was effective in making the bagasse microbiologically safe. The processed bagasse (5-15%) was used in the rheological studies and in the preparation of soft dough biscuits.

Physico-chemical characterization of a new heteropolysaccharide produced by a native isolate of heterofermentative Lactobacillus sp. CFR-2182.

A heterofermentative Lactobacillus sp. CFR-2182 was isolated from dahi samples and it was found to produce 8.0 and 20.

Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics.

The effect of processing of legumes on resistant starch formation, its rate of fermentation and the production of short chain fatty acids under in vitro and in vivo systems was assessed. The content of resistant starch in pressure-cooked Bengal gram, black gram and red gram was 3.59%, 1.