http://20.198.91.3:8080/jspui/handle/123456789/95 2026-04-05T19:34:54Z 2026-04-05T19:34:54Z Ganguly, Aritra http://20.198.91.3:8080/jspui/handle/123456789/9420 2026-02-06T07:13:44Z 2024-01-01T00:00:00Z

Title: Development of a Banana peel fortified product, its analysis and comparison with unfortified product Authors: Ganguly, Aritra Abstract: The food product sector is searching more and more for foods that have nutritive qualities and can improve health. Another issue facing the food sector is making use of all raw materials. These factors make banana peel, a raw ingredient from banana (Musa spp.) fruit, a promising candidate for the creation of novel culinary products. Banana peel might be a desirable option for the creation of powders with high antioxidant qualities, as evidenced by the blends prepared with banana peel having higher antioxidant capabilities. Asian noodles often have a high glycemic index, and obesity and weight growth have been associated with an imbalanced diet high in carbohydrates. Noodles made from Green banana peel flour and water, are well-known for their numerous health advantages and capacity to increase fullness. However, because of its low energy content, it gives very little nutritious value. The present study demonstrated the viability of incorporating green banana flour (GBF), an underutilized subproduct with minimal commercial value and relevance in the food industry, to make low-calorie, gluten-free noodles with enhanced nutritional value. The ideal Green Banana Fortified noodles had an increase in fiber content of 5.4%, a decrease in carbohydrate content of 13%, and an increase in ash content of 2%. Compared to store-bought yellow alkaline wheat noodles, the ash content and hardness were 80% (based on texture profile analysis). This study illustrated Green Banana Flour's potential as a functional food component for improving nutrition and product processing.

2024-01-01T00:00:00Z Mallick, Joyita http://20.198.91.3:8080/jspui/handle/123456789/9419 2026-02-06T07:08:39Z 2024-01-01T00:00:00Z

Title: Studies on the application of enzyme consortia on sugarcane bagasse & production of value-added products Authors: Mallick, Joyita Abstract: Agricultural wastes such as rice straw, sugar beet, and sugarcane bagasse have become a critical environmental issue due to growing agriculture demand. This study aimed to investigate the valorization possibility of sugarcane bagasse waste. For every ton of sugarcane processed, approximately 250-280 kg of bagasse is produced. This study focuses on a biological method to obtain reducing sugar from the SCB by using mold. Aspergillus niger was used to produce enzyme like amylase, cellulase, xylanase and applied them to the SCB to obtain reducing sugar. Later on value-added products like bioethanol, silica powder and activated carbon was produced from the bagasse. Bioethanol is a new and renewable energy source. The second-generation bioethanol production process from lignocellulosic materials has development opportunities. This is because the first generation of bioethanol raw materials is generally a food source. Diversification of raw materials for the bioethanol production process can be developed through the use of non-food or waste sources. Lignocellulosic biomass is considered as the future feedstock for ethanol production because of its low cost and its huge availability. For large-scale biological production of ethanol, it is desirable to use cheaper and more abundant substrates. When producing ethanol from maize or sugarcane the raw material constitutes about 40–70% of the production cost. By using waste products from forestry, agriculture and industry, the costs of the feedstocks be reduced. The residual SCB would be used to synthesis silica from it. Bagasse ash is rich in silica (SiO2), the amount of SiO2 present in the raw sugarcane bagasse ash is 53.10% while the silica composition in acid treatment sample is 88.13%. It is thus an alternative source for silica extraction. In this study, a low-energy and low-chemical consumption method is proposed to obtain silica from bagasse ash using alkali extraction and acid precipitation. A silica yield of 74% were achieved. Activated Carbon (AC) is used for absorbing substances of crystalline form, having a large internal pore structures that make the carbon more suitable absorbent. In this study activated carbon was obtained from the residual SCB after alcohol production and residual ash after silica synthesis. The carbons were activated through chemical activation process using phosphoric acid (H3PO4) as activating agents at room temperature. Iodine value and surface area, Dye removal capacity of the activated carbons produced were investigated. Preparation of activated carbon from sugarcane bagasse is a promising approach to produce cheap and efficient adsorbent for gas pollutants removal. It may be also a solution for the agricultural waste problems in big cities. Methylene Blue adsorption tests suggest that the activated have high adsorption capacity.

2024-01-01T00:00:00Z Pradhan, Suhani PK http://20.198.91.3:8080/jspui/handle/123456789/9418 2026-02-06T06:51:36Z 2024-01-01T00:00:00Z

Title: Chitosan extraction using green technology and it’s application for preservation of fresh coconut slices Authors: Pradhan, Suhani PK Abstract: The extraction of chitosan from shrimp shells using environmentally friendly methods offers a sustainable alternative to conventional techniques that rely on harsh chemicals like hydrochloric acid and sodium hydroxide. This thesis explores the extraction of chitosan through a green technology approach involving a two-step demineralization process utilizing citric acid and Deep Eutectic Solvent (DES). The chitosan thus obtained was employed as a coating agent for the preservation of fresh coconut slices, a perishable commodity with a notoriously short shelf life.The extracted chitosan was formulated into a coating solution consisting of 25% glycerol, 1% acetic acid, and 1% chitosan. The application of this coating on fresh coconut slices resulted in a shelf life extension to approximately 20 days when stored in zip lock bags under refrigerated ( 8 °C) conditions. Comparatively, coconut slices coated with commercially purchased chitosan from Loba Chemie PVT LTD demonstrated an extended shelf life of nearly one month under similar conditions.This research also undertakes a comprehensive comparison between the lab-extracted chitosan and the commercially obtained counterpart. Analytical techniques such as Scanning Electron Microscopy with Energy Dispersive X-ray Spectroscopy (SEM-EDX), Fourier Transform Infrared Spectroscopy (FTIR), and X-ray Diffraction (XRD) were employed to characterize the chitosan samples. Furthermore, the efficacy of the chitosan coatings was evaluated based on microbial spoilage, sensory properties and moisture loss of the treated coconut slices.The findings underscore the potential of green technology in producing high-quality chitosan, which is effective in extending the shelf life of fresh produce. This study not only contributes to the field of sustainable biopolymer extraction but also highlights practical applications in food preservation, promoting both environmental and economic benefits.

2024-01-01T00:00:00Z Ghosh, Debaroti http://20.198.91.3:8080/jspui/handle/123456789/9417 2026-02-06T06:38:43Z 2024-01-01T00:00:00Z

Title: Shelf-life study of peanuts by degrading Aflatoxin b1 using UV assisted fluidized bed drying Authors: Ghosh, Debaroti Abstract: Aflatoxins (AFTs) are group of secondary metabolites produced by filamentous fungi such as Aspergillus flavus, Aspergillus. parasiticus etc. AFTs contaminate foods, feeds, other raw ingredients used to produce them and that pose a significant threat to human health. These toxins are hydroxylated metabolites form of AFB1 and AFB2 are known as difuranocoumarin compounds. Naturally, these AFs have carcinogenic, teratogenic and mutagenic effects and caused several metabolic disorders. This study investigates the degradation of AFBI during the UV-Plasma assisted fluidized bed drying process in peanuts. In this research, a novel approach combining UV radiation and plasma technology with fluidized bed drying was employed to reduce micro-organisms and level of aflatoxin in peanuts. The system utilizes a fluidized bed dryer as the drying medium, which enhances mass and heat transfer, ensuring efficient decontamination. The study involves systematically varying process parameters like UV exposure time to assess the influence on AFBI degradation. Samples of contaminated peanuts are subjected to this UV treatment, and AFBI concentrations are monitored at specific time intervals using High Pressure Thin Layer Chromatography (HPTLC) to determine the shelf life of raw peanuts. In this study, chemical quality of peanuts and degraded byproducts after treatment was also analyzed.

2024-01-01T00:00:00Z