Surajit Sarkar

Major rice mills of Bangladesh are gradually running out from the paddy processing subsector, a serious concern for national food security. This study investigated the paddy drying methods of 22 rice mills to device a sustainable solution for major rice mills. Weather dependency and high sun drying time (48–96 hours) of paddy are responsible for low capacity utilization of major rice mills. Despite of high demand, appropriate dryer size for major rice mills was still unexplored. Present capacity utilization of major rice mills (27.6%) can be optimized to 72.5% with a 12 ton dryer. Analyzing drying mechanism of recirculating dryers, the study also proposed for a single dryer for both parboiled and aromatic paddy rather than following existing practice. This will make mechanical dryer affordable to major rice mill owners and new investors in this subsector.

The global trend toward healthier foods has led to a boom in the market of probiotics as a functional ingredient owing to their documented benefits. It has been established that the viability of probiotics is of utmost importance for exhibiting these benefits. The viability of probiotics is lost during the processes of product formulation, processing, storage, distribution, and gastric transit. Microencapsulation, especially spray drying encapsulation, is a common technique to retain the viability of probiotics required for extending their health benefits. Modulation of processing parameters, the selection of probiotic strains and coating materials, and stability during gastric transit are the major challenges that occur during the encapsulation of probiotics by the spray drying technique. In this chapter, we discuss how the proper selection of probiotic strains and wall materials, the modulation of technological parameters of spray drying, and storage conditions can yield spray dried encapsulated probiotics with greater viability.

Terai region of West Bengal fall under high rainfall region but 90% rainfall occurs in kharif season and drought observed during rabi season. NICRA project started in the Cooch Behar District during 2011. The project area and plan of work were selected on the basis of participatory rural appraisal method. The experimental trial was conducted from 2011 to 2019. The objective of the experiment was to development of sustainable irrigation system through renovation of pond and its impact on crop production. It was found from the study that pond renovation has potential impact on increasing crop yield, cropping intensity, copping system and area of irrigation.

Purpose: Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach: Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings: Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications: Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value: Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.

Purpose: Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approach: Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.Findings: Functional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/value: Inclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

Purpose: Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending health benefits and for successful marketing of probiotics as a functional food. The purpose of this paper is to demonstrate that even dead or inactivated probiotic cells could extend health benefits, indicating that probiotic viability is not always necessary for exhibiting health benefits. Design/methodology/approach: Attempt has been made to review the literature on the status of probiotic foods available in the world market, their impact on the gut flora and the various factors affecting their viability. Both review and research papers related to efficacy of inactivated, killed or dead probiotic cells towards health benefits have been considered. Keywords used for data search included efficacy of viable or killed, inactivated probiotic cells. Findings: The reviewed literature indicated that inactivated, killed or dead probiotic cells also possess functional properties but live cells are more efficacious. All live probiotic cultures are not equally efficacious, and accordingly, dead or inactivated cells did not demonstrate functional properties to extend health benefits to all diseases. Originality/value: Capability of non-viable microorganisms to confer health benefits may attract food manufacturers owing to certain advantages over live probiotics such as longer shelf-life, handling and transportation and reduced requirements for refrigerated storage and inclusion of non-bacterial, biologically active metabolites present in fermented milks’ fraction as dried powders to food matrixes may result in the development of new functional foods.

Preterm infants are particularly susceptible to abnormal colonization and are therefore prone to systemic infections due to increased intestinal permeability to potentially pathogens. Abnormal pattern of colonization in pre-term infants may contribute to the pathogenesis of neonatal Necrotizing Enterocolitis (NEC), an acquired gastrointestinal (GI) disease associated with significant morbidity and mortality. Introduction of foods containing probiotic cultures may be advantageous as probiotics prevented gut colonization by abnormal flora. Endeavour has been made to explore the mechanism of gut colonization, suitability of breast milk for preterm infants, effect of administration of probiotics to preterm infants and its safety concerns. Human milk is also suitable for the management of premature infants but fortified breast milk may be a preferred choice and not the pooled pasteurized breast milk. Based upon Randomized Controlled Trials administration of probiotic in preterm infants with a birth weight >1000 g could be recommended due to significantly reduction in incidence of NEC and no systemic infections or serious adverse events was reported. Administration of probiotics in preterm neonates is recommended but further research is emerging for its routine application. Probiotic supplementation in preterm neonates exhibited good safety profile and did not show any side effects and can be recommended for preterm infants but not for extremely low birth weight (ELBW) infants [1, 2].