Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngari (a fermented fish product of India)

879-888Ngari is a popular ethnic fermented fish product from North-Eastern India. It is consumed after heat process either as a part of regular meal or as a condiment. However, there is no adequate knowledge on the digestion of ngari and the bioactive potential of the digest. The present study was aimed to evaluate the effect of different heat processes viz., air frying, roasting and sautéing on the chemical attributes and in-vitro digestion characteristics of ngari with reference to digestibility and antioxidant potential. The different heat processes significantly increased the dry matter content, thereby altering the proximate composition of the ngari. Nutritional analyses revealed that the highest value of protein is in air fried ngari (44.14%), while maximum fat in sautéed ngari (27.57%). Fatty acids analysis showed that palmitic, oleic and linoleic acid were the major fatty acids present in ngari irrespective of different heat processing. Antioxidant potential of ngari was significantly influenced by heating processes and digestion methods (pepsin or pepsin-cum-pancreatin). Heat processes significantly reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) and metal chelating activity, while increasing the reducing power of the nagri. Study on peptide released during digestion by SDS-PAGE (Sodium lauryl sulphate-polyacrylamide gel electrophoresis) showed that pepsin digestion led to formation of low molecular weight peptides (14-66 kDa). Subsequently, the pepsin-cum-pancreatin digestion degraded the relatively larger peptides into further smaller ones. The different heat processes enhanced the sensory appeal of the product without exerting any negative influence on its digestibility and bioactive properties

Dietary lysine requirement of juvenile Silver pompano, Trachinotus blochii (Lacepede, 1801)

A 12-week feeding trial was conducted to quantify the dietary lysine requirement of juvenile silver pompano with an initial average weight of 6.28 g reared in indoor recirculatory system. Six treatment diets were designed with isonitrogenous, isolipidic and isoenergetic diets. (42% CP, 6% CL and 4.28 kcal g−1 GE) were formulated with graded levels of lysine (1.52, 1.85, 2.21, 2.49, 2.74 and 2.98 g/100 g, dry diet). Equal amino acid nitrogen was maintained by replacing lysine with nonessential amino acid mixture. Fish were randomly stocked, in triplicate groups, in 180 L indoor glass rectangular tanks with recirculatory system and fed to apparent satiation over two feedings at 10:00 and 16:00 h daily during the experimental period. The results indicated that there were significant differences in growth and feed utilization among the treatments. Fish fed diets with lysine in different treatments showed high survival rate (95–100%). Maximum weight gain (WG), specific growth rate (SGR) and protein efficiency ratio (PER) occurred at 2.21% dietary lysine. The hepatosomatic index (HSI), viscerosomatic index (VSI) and crude protein content in whole body were significantly affected by dietary lysine levels. There were significant differences (P < .05) in total serum protein levels and erythrocyte count in fish fed diets with different dietary lysine levels. No significant differences were observed in the levels of serum glucose, triglycerides and creatinine levels among the treatments. In the present study, optimization of fitted quadratic regression of weight gain%, SGR, PER and FER on lysine in diet revealed that the optimum lysine requirement of silver pompano was in the range of 2.40–2.45% of dry diet (5.71–5.83% of dietary crude protein)

Effects of Cooking Methods and in-vitro Digestion on the Digestibility and Antioxidant Properties of Ngari (a fermented fish product of India)

Ngari is a popular ethnic fermented fish product from North-Eastern India. It is consumed after heat process either as a part of regular meal or as a condiment. However, there is no adequate knowledge on the digestion of Ngari and the bioactive potential of the digest. The present study was aimed to evaluate the effect of different heat processes viz., air frying, roasting and sautéing-on the chemical attributes and in-vitro digestion characteristics of Ngari with reference to digestibility and antioxidant potential. The different heat processes significantly increased the dry matter content, thereby altering the proximate composition of the Ngari. Nutritional analyses revealed that highest value of protein is in air fried Ngari (44.14%), while maximum fat in sautéed Ngari (27.57%). Fatty acids analysis showed that palmitic, oleic and linoleic acid were the major fatty acids present in Ngari irrespective of different heat processing. Antioxidant potential of Ngari was significantly influenced by heating processes and digestion methods (pepsin or pepsin-cum-pancreatin). Heat processes significantly reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) and metal chelating activity, while increasing the reducing power of the Nagri. Study of peptide released during digestion by SDS-PAGE (Sodium lauryl sulphate-polyacrylamide gel electrophoresis) showed that pepsin digestion led to formation of low molecular weight peptides (14-66 kDa). Subsequently, the pepsin-cum-pancreatin digestion disintegrated the relatively larger peptides into further smaller ones. The different heat processes enhanced the sensory appeal of the product without exerting any negative influence on its digestibility and bioactive properties

A Multidisciplinary Evaluation of a Virtually Supervised Home-Based High-Intensity Interval Training Intervention in People With Type 1 Diabetes.

OBJECTIVE: Adopt a multidisciplinary approach to evaluate a virtually supervised home-based high-intensity interval training (Home-HIT) intervention in people with type 1 diabetes. RESEARCH DESIGN AND METHODS: Eleven individuals with type 1 diabetes (seven women; age 30 ± 3 years; VO2peak 2.5 ± 0.2 L/min; duration of diabetes 10 ± 2 years) completed 6 weeks of Home-HIT. A heart rate monitor and mobile phone application were used to provide feedback to the participants and research team on exercise intensity (compliance) and adherence. RESULTS: Training adherence was 95 ± 2%, and compliance was 99 ± 1%. Home-HIT increased VO2peak by 7% (P = 0.017) and decreased insulin dose by 13% (P = 0.012). Blood glucose concentration did not change from baseline to immediately or 1 h post Home-HIT. Qualitative perceptions of Home-HIT and the virtual-monitoring system were positive, supporting that the intervention successfully removed exercise barriers in people with type 1 diabetes. CONCLUSIONS: Virtually monitored Home-HIT resulted in high adherence alongside increased VO2peak and decreased insulin dose

XVI Agricultural Science Congress 2023: Transformation of Agri-Food Systems for Achieving Sustainable Development Goals

The XVI Agricultural Science Congress being jointly organized by the National Academy of Agricultural Sciences (NAAS) and the Indian Council of Agricultural Research (ICAR) during 10-13 October 2023, at hotel Le Meridien, Kochi, is a mega event echoing the theme “Transformation of Agri-Food Systems for achieving Sustainable Development Goals”. ICAR-Central Marine Fisheries Research Institute takes great pride in hosting the XVI ASC, which will be the perfect point of convergence of academicians, researchers, students, farmers, fishers, traders, entrepreneurs, and other stakeholders involved in agri-production systems that ensure food and nutritional security for a burgeoning population. With impeding challenges like growing urbanization, increasing unemployment, growing population, increasing food demands, degradation of natural resources through human interference, climate change impacts and natural calamities, the challenges ahead for India to achieve the Sustainable Development Goals (SDGs) set out by the United Nations are many. The XVI ASC will provide an interface for dissemination of useful information across all sectors of stakeholders invested in developing India’s agri-food systems, not only to meet the SDGs, but also to ensure a stable structure on par with agri-food systems around the world. It is an honour to present this Book of Abstracts which is a compilation of a total of 668 abstracts that convey the results of R&D programs being done in India. The abstracts have been categorized under 10 major Themes – 1. Ensuring Food & Nutritional Security: Production, Consumption and Value addition; 2. Climate Action for Sustainable Agri-Food Systems; 3. Frontier Science and emerging Genetic Technologies: Genome, Breeding, Gene Editing; 4. Livestock-based Transformation of Food Systems; 5. Horticulture-based Transformation of Food Systems; 6. Aquaculture & Fisheries-based Transformation of Food Systems; 7. Nature-based Solutions for Sustainable AgriFood Systems; 8. Next Generation Technologies: Digital Agriculture, Precision Farming and AI-based Systems; 9. Policies and Institutions for Transforming Agri-Food Systems; 10. International Partnership for Research, Education and Development. This Book of Abstracts sets the stage for the mega event itself, which will see a flow of knowledge emanating from a zeal to transform and push India’s Agri-Food Systems to perform par excellence and achieve not only the SDGs of the UN but also to rise as a world leader in the sector. I thank and congratulate all the participants who have submitted abstracts for this mega event, and I also applaud the team that has strived hard to publish this Book of Abstracts ahead of the event. I wish all the delegates and participants a very vibrant and memorable time at the XVI ASC

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