Practices and effects of menstrual hygiene management in rural Bangladesh

This study explored the existing practices on menstrual hygiene management of the girls and women in rural Bangladesh. It has also depicted the associated effects against existing practices linking with school attendance, performance, affordability of menstrual products etc. The results of the study are retrieved using both quantitative and qualitative research methods i.e. questionnaire survey, focus group discussion, key informant interviews etc. Study revalued that 91% school girls use old unhygienic cloths while 9% use improved products. Above 90% girls dispose pads un-hygienically which is not environment friendly. Among the girls, 48% miss 3 or more days causing bad performance on their results. And, 86% girls reported that improved menstrual items are not affordable for them. Improper menstrual management is identified a barrier of women empowerment. For a way forward, integrating menstrual hygiene management interventions with relevant development programmes are recommended to improve the exiting state

60-66 of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices

Abstract The main purpose of the study was to investigate the effect of solution on the shelf life and quality of banana slices and development of high quality dehydrated banana products. Ripe banana collected from local market cut into 3, 5 and 7 mm slices. Solution effect was assessed using honey, sugar and mixed (honey plus sugar, 1:1) solution. The osmosis samples were dried in a mechanical drier at 65°C for 24 hour up to moisture content 14.6%. Fresh and dehydrated banana were analyzed for their chemical composition. The effect of pre-treatment (4 min steam blanching plus 20 min sulphyting) and nutrient content also evaluate. Percent solid gain was assumed as indicator of solution of solution effect. Percent solid gain slightly decreased (per unit weight) with increasing thickness of banana slices at constant immersion time (3 hour) and concentration (72% TSS). This gain was higher in honey solution followed by sugar solution. The response of taste panel revealed that banana slices prepared by 4 min steaming plus 20 min sulphyting (0.5% KMS) and subsequently dipping in honey solution gave better colour and flavor. It has been also revealed that pre-treatment by 4 min steaming plus 20 min sulphyting (0.3% KMS) and subsequently dripping in honey was gave better colour and flavour of banana slices. So these pre-treated dehydrated products showed highest degree of acceptability. Studies on the effect of various packaging materials showed that the single layer polythene plus keep in tin can gave the best result for storing the dried banana slices. Among the different storage condition of dried banana slices (75% RH, 80%RH and 90% RH), the 75% RH was found most effective for storing the processed slices. However, in all packaging systems and storage conditions, the slices absorbed moisture over the storage period and lost its quality. To maintain better quality of slices for longer shelflife, the low relative humidity and moisture proof packaging system (polythene plus kept in tin can or laminated aluminum foil) may be required