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Dharān Bāzār, Nepal

Parajuli R.,Sunsari Technical College | Banerjee J.,Sunsari Technical College | Khanal H.,Central Campus of Technology
Oriental Journal of Chemistry | Year: 2015

A series of novel pyrazolone derivative were synthesized by two different schemes (scheme-1 by the reaction of phenyl hydrazine and ethyl acetoacetate with substituted benzaldehydes PYR-1 to PYR-4) and (by the reaction of synthesized chalcone with phenyl hydrazine PYR-5) and characterised with its physical parameters (M.P, colour, %yield, solubility etc.). The entire synthesized compound was tested for their antimicrobial activity against Grampositive and Gram-negative strains of bacteria and brimeshrimp bioassay was conducted for evaluation of cytotoxic activity The Investigation of antimicrobial screening data revealed that most of the tested compounds showed moderate to good antimicrobial activity. And cytotoxicity activity of compounds was also found to be satisfactory. Source

Adhikari B.M.,Central Campus of Technology | Adelakun O.E.,University of Pretoria | Katawal S.B.,Central Campus of Technology
Nutrition and Food Science | Year: 2013

Purpose: This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaning blend. Design/methodology/approach: Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29±2°C at an interval of 15 h. Blends were analyzed using methods reported in the literature for physicochemical and sensory properties. Findings: Protein content of the weaning blends increased progressively from 14.63 percent in the unfermented to 20.89 percent after 60 h of fermentation, while the fat content decreased as fermentation time increases. The pH of the samples gradually decreased from 4.53 to 3.83 with gradual increase in titratable acidity as fermentation time increases. The water absorption capacity, total plate count, and yeast and mold count were found to be in the range 112.2±1.16 to 171±1.67 percent, 1.0×103 to 1.3×103 cfu/g, and 700 to 800 cfu/g, respectively. In terms of sensory analysis, 15-h fermented sample was found to be the best. Originality/value: The paper has demonstrated effect of fermentation on wheat-chickpea-rice weaning blend. © Emerald Group Publishing Limited. Source

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