EXTRUSION TECHNIQUE IN FOOD PROCESSING AND A REVIEW ON ITS VARIOUS TECHNOLOGICAL PARAMETERS

*Author for Correspondence Extrusion technique is a process in food processing technology which combines several unit operations including mixing, cooking, kneading, shearing, shaping and forming. Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Key Words: Extrudate, Extrusion and Food Processin

Indigenous technical knowledge associated with disaster management and fisheries related activities in the highest flood affected district (Dhemaji) of Assam, India

407-415Indigenous Technical Knowledge has been the key rescuer of the fishers and common people of Dhemaji district of Assam, India from frequent floods in the region every year. They utilize the existing resources with a sustainable eco-friendly approach towards disaster management and exploration of fisheries resources and co-exist with the usual floods in the region. This study was conducted in the region through PRA after interviewing 110 fishers of three most flood-prone development blocks of the district with the help of an interview questionnaire. ITKs associated with the early warning of flood, construction of flood-safe fish ponds for flooded regions and post flood situation, modified fishing methods, fishing gear and fish preservation methods best suited to the flood situation developed by the people of the district are compiled and documented. People of the region traditionally use different meteorological signs, weather status along with animal behavior as early signal of flood and heavy rain. In order to face devastating floods which occur 2-3 times a year, the farmers constructed smaller ponds (<0.2 ha) for facilitating easy maintenance against flood inundation with tall and wide dykes and strengthening them with turfing and plantation. Fish harvesting techniques were modified in several occasions and preservation of bulk catch was done with innovative techniques for future consumption including combination of drying and smoking in household oven and development of products in combination with vegetables

Assessment and prediction of cardiovascular risk and associated factors among tribal population of Assam and Mizoram, Northeast India: A cross-sectional study

Background: Cardiovascular diseases (CVD) are major health concerns and the leading cause of mortality globally. In India, tribal people are limited to rural areas and often associated with undiagnosed, uncontrolled disease risk factors. In this study, we explore the CVD risk factors and predict the ten-year CVD risk in tribal populations of Assam and Mizoram, Northeast India. Methods: This community-based cross-sectional study was conducted in Assam and Mizoram from 2019 to 2022. The details of demographics, socioeconomic status, and anthropometric data were collected, and participants were evaluated for cardiometabolic risk factors using serum samples. To identify cardio-metabolic risk-associated factors, we performed a logistic regression analysis. The ten-year CVD risk was calculated using the Framingham general cardiovascular risk prediction equations. Results: The study included 1812 participants from the villages of Assam (n = 708) and Mizoram (n = 1104). It was observed that Mizoram's tribal males who were overweight, >35 years of age, with higher systolic (SBP) and diastolic blood pressure (DBP), and low levels of high-density lipoproteins (HDL) had a higher chance of developing cardiovascular disease over the next ten years. Multiple regression analysis revealed that age, gender, body mass index (BMI), smoking habits, and alcohol consumption were the risk factors that elevate SBP, DBP, blood glucose, and lipid levels and contribute to CVD risk among the tribal population. Conclusion: Our findings highlight distinct risk factors contributing to cardiovascular risks within the tribal communities of Assam and Mizoram. Hence, it is essential to raise awareness among the tribal population and educate them on adopting a healthy lifestyle