Radar Interferometry for Monitoring Crustal Deformation. Geodetic Applications in Greece

The chapatti and breadmaking quality of nine (eight Indian and one Australian) wheat (Triticum aestivum L.) cultivars was compared. The extension of a chapatti strip measured with a Kieffer dough extensibility rig correlated with chapatti scores for overall quality (r = 0.84), pliability (r = 0.91), hand feel (r = 0.72), chapatti eating quality (r = 0.68), and taste (r = 0.80). Overall chapatti quality also correlated with the resistance to extension of a chapatti strip (r = 0.68) when tested for uniaxial extension with a texture analyzer. The texture analyzer provided objectivity in the scoring of chapatti quality. The high-molecular-weight glutenin subunit protein composition assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis did not correlate with the overall chapatti score. A negative correlation was found between chapatti and bread scores (r = 0.77). The different requirements for chapatti and bread quality complicate the breeding of new wheat varieties and the exchange of germplasm between regions producing wheat for chapatti and those supplying bread producers

Supplementary value of precooked roller-dried protein foods based on full-fat soya flour and low-fat groundnut flour to a poor Indian rice diet

The protein efficiency ratio (PER) and supplementary value to a poor Indian rice diet of precooked roller-dried protein foods based on full-fat soya flour and a I : I blend of full-fat soya flour and low-fat groundnut flour respectively and fortified with DL-methionine and certain vitamins and minerals, have been studied using weanling albino rats. The PER of the foods were 2.25 and 1.92 respectively as compared with 3.09 for skim milk powder. Fortification of the foods with DL-methionine (1.6 g. per 100 g. of protein) improved significantly the PER to 2.99 and 2.52 respectively. Supplementation of a poor rice diet with the above foods to provide about 2.5% extra protein in the diet resulted in a highly significant increase in the growth of rats. No significant differences were observed in the mean protein contents of the carcasses or livers of rats receiving the protein foods or skim milk powder. The livers of rats fed on diets containing the protein foods were quite normal, while those of rats fed on the rice diet showed mild parenchymal damage of protein deficiency type and mild fatty infiltration. Large-scale production and use of fortified protein foods based on soya and groundnut flours will help effectively in overcoming the incidence of protein malnutrition among young children in developing countries

The effect of a supplementary protein food containing fish flour, groundnut flour and bengal gram flour and fortified with vitamins on the growth and nutritional status of children

A feeding experiment extending over a period of six months was carried out on 58 boys, aged 6 to 12 years, in a local boarding home in Mysore, to assess the effects of supplementing their diet daily, with 40 gm. of a protein food based on 2:1:1 blend of groundnut flour, Bengal gram flour and fish flour (from oil sardine) fortified with vitamins A and D, thiamine and riboflavin. The children were paired according to initial height and weight and the members of each pair allotted at random to the control and experimental groups. Values for weight, height, nutritional status, haemoglobin level and red blood cell count were recorded at the beginning and end of the experiment, for subjects in the control and experimental groups. All the children in the experimental group relished the protein supplement and none complained of digestive trouble. A highly significant increase in height, weight, red blood cell count and haemoglobin level of the subjects receiving the protein food supplement was observed as compared with the control group. Eighty per cent. of the subjects in the experimental group improved in their nutritional status as compared with only seventeen per cent. in the control group. None in the experimental group showed deterioration whereas seventeen per cent. of the subjects in the control group showed deterioration in their nutritional status

Nutritive value of dried infant milk foods based on buffalo milk

The nutritive value of dried infant milk foods based on buffalo milk and containing varying levels of protein (10-28%) and fat (8-26%) has been studied in experiments on albino rats. The mean weekly-growth-rate of rats receiving milk food I (26% protein and 26% fat) was significantly higher than those obtained with milk foods II (20% protein and 20% fat) and IV (15% protein and 26% fat). No significant differences were observed in the mean values for weekly growth, feed efficiency ratio, or the composition of livers and carcasses of rats fed on milk food I and milk food III (15% protein and 15% fat). Milk food VI (22% protein and 18% fat) promoted slightly lower growth than did milk foods I-IV. There were no significant differences, however, in the feed efficiency ratio and the composition of livers and carcasses of animals fed on milk foods I-IV and VI. Milk foods V (10% protein and 26% fat), VII (28% protein and 15% fat) and VIII (16% protein and 8% fat) promoted significantly lower growth and possessed significantly lower feed efficiency ratios than milk foods I-IV. The mean total serum protein albumin contents, ribonucleic acid content and xanthine-oxidase activity of the livers and the nitrogen and calcium contents of the carcasses of rats receiving milk food V were significantly lower than values obtained for rats fed on milk foods I-III and VI. The livers of rats fed on milk food V showed mild generalised fatty infiltration while the livers of animals fed on the other milk foods were quite normal. Milk food III containing 15% protein and 15% fat and possessing an overall nutritive value equal to that of whole milk powder, can be used with advantage for feeding infants in regions where milk is in short supply