Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread.

To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, a and titratable acidity, decreased. At the highest level of inulin addition (8%) sensory panelists reported a significant decrease in total sensory score.

A review of neglected tropical diseases: filariasis.

Filariasis is result of parasitic infection caused by three specific kinds of round worm. Lymphatic filariasis is found in under developed region of South America, Central Africa, pacific and Caribbian. It has been found for centuries, with main symptoms as elephant like swelling of the arms, legs and genitals.