Dr. Caresma J O S E P H Chuwa | Dr. YS Parmae university of Horticulture & Foorestry, nauni, Solan, HP, India (original) (raw)

Papers by Dr. Caresma J O S E P H Chuwa

The study was conducted in Misungwi district in Mwanza Region, Lake Zone, Tanzania, to assess die... more The study was conducted in Misungwi district in Mwanza Region, Lake Zone, Tanzania, to assess dietary diversity in the contribution of household food, nutrition, and income security among smallholder farmers. Focus group discussions in ten farmers' groups of 39 farmers were conducted whereby a total of 390 smallholder farmers from three Agricultural Marketing Cooperatives (AMCOS) in Nguge, Igongwa, and Igenge were involved in the focus group discussions. 100% of smallholder farmers used firewood for the preparation of breakfast, lunch, and dinner. 100% used one bowl for washing hands before eating. 97% prepared thin porridge with or without sugar as breakfast, and the rest of the household (3%) consumed plain rice or boiled sweet potato slices (michembe or matobolwa) with black tea or drinking water. 92% of farmers prepared boiled sweet potatoes (michembe or matobolwa) with commercial juices or drinking water, 8% prepared a blend of rice and pulses (mseto) or deshelled maize and pulses (kande) as lunch, and 94% prepared stiff porridge saved with pulses, sardines, or vegetables, while 6% prepared rice or stiff porridge saved with beef or chicken as dinner. 97% of farmers had little knowledge of a balanced diet, while% had no idea about a balanced diet. 90% of the household used cotton as a cash crop as a source of income, and the rest 10% sold food crops, livestock, and other products to generate income in the household. An alternative source of cooking to rescue the environment and minimize global warming's consequences is required. Food processing and preservation techniques are important to improve varieties, longevity, and accessibility in line with good WASH practices to assure health, nutrition, and income for smallholder farmers in Misungwi.

Formulation, nutritional and sensory evaluation of ready-to-reconstitute instant weaning mix, 2022

The aim of this study was to evaluate the nutritional and sensory qualities of ready-to-reconstit... more The aim of this study was to evaluate the nutritional and sensory qualities of ready-to-reconstitute instant weaning (gruel) mix formulated from blends of whole wheat flour, mashed potatoes and banana pulp (50:25:25 for blend A), whole wheat flour supplemented with rice flour (10:40:25:25 for blend B), whole wheat flour supplemented with golden maize flour (20:30:23:25 for blend C) and whole wheat flour supplemented with rice and golden maize flour (10:20:20:25:25 for blend D). Sugar and skimmed milk powder were kept constant in each blend. All blends were kept in glass jars and Laminated Aluminium Pouches were analyzed for sensory and nutritional qualities. The results for sensory evaluation showed that blend B had the highest overall acceptability score (8.95), followed by blends C and D (8.80) and last was bend A (8.75). The highest nutritional characteristics exhibited by blend A which had 4.01 ± 0.34% moisture, 12.89 ± 1.25% crude protein, 4.06 ± 0.04% crude fat, 5.85 ± 0.31% crude fibre, 76.35 ± 0.08% total carbohydrate, 1.27 ± 0.02 mg/100 g b-carotene, 4.87 ± 0.08% ash and 361.38 ± 3.99 kcal/100g total energy. Therefore, the study recommended blends A, B, C and D as weaning food to the Government and non-Governmental Organizations to alleviate protein-energy malnutrition among infants in lowincome nations.

Study on the effect of different treatments on the nutritional quality of cowpea (Vigna unguiculata) flour, 2022

Cowpea (Vigna unguiculata) is an important pulse consumed worldwide. It is the richest source of ... more Cowpea (Vigna unguiculata) is an important pulse consumed worldwide. It is the richest source of nutrients including protein, dietary fibre, carbohydrates, amino acids, vitamins and minerals. Apart from nutrients, it is also a drought-resistant crop which can be cultivated in arid and semi-arid areas. The present study was conducted in the Department of Food Science and Environmental Science, Dr Yashwant Parmar University of Horticulture and Forestry Nauni Solan (HP) to determine the effect of different treatments such as soaking, roasting, germination and both soaking and germination on the nutritional quality improvement of cowpea flour. Soaking of seeds in warm water (1:3) for 12 h followed by germination for 24, 36 and 84 hours significantly increased moisture (7.13-11.21%), crude protein from (24.98-29.24%), crude fibre (9.72-11.54%), ascorbic acid (5.19-11.98 mg/100 g) and ash content (2.78-3.67%) while total carbohydrates and total energy decrease significantly i.e. (61.17-51.53%) and (408.58-362.23%), respectively. Similarly, the minerals increase significantly in soaked and germinated treatments as compared to the raw sample. There is an increase from (109.24 to 118.46 mg/100 g) for sodium, (1275.34 to 1458.55 mg/100 g) potassium, (301.54 to 406.55 mg/100 g)phosphorous, (174.21 to 197.45 mg/100 g) calcium, (4.25 to 7.16 mg/100 g) iron, (8.95 to 12.67 mg/100 g) copper, (5.14 to 8.12 mg/100 g) zinc, (1.75 to 7.32 mg/100 g) manganese and (4.79-10.23 mg/100 g) magnesium. The flour is recommended for use in value-added products to boost the nutritional quality and prevent nutrition deficiency in a vulnerable group.

Current Journal of Applied Science and Technology

This research was carried out to assess processing methods on the nutritional composition of ripe... more This research was carried out to assess processing methods on the nutritional composition of ripe pumpkin (C. moschata). Thermal processing (steam blanching and drying) was used to prepare pulp and powder. Pumpkin slices of treatment T6 were steam blanched for 4 minutes, soaked in potassium metabisulfite (KMS) for 15 minutes and awarded the highest overall acceptability score (8.79) by panellists were used for the preparation of pulp and powder. A significant difference was observed in moisture content between fresh, pulp and powder i.e. 88.14 %, 88.93 % and 6.12 % respectively. The heat-sensitive nutrients (ascorbic acid and β-carotene) were significantly decreased after processing to a pulp (13.88 mg/ 100 g) and powder (10.77 mg/ 100 g) in comparison to fresh fruit (15.81 mg/ 100 g). The ash, crude fibre, fat, protein, total soluble solids, titratable acidity, total carbohydrate, energy, reducing sugars and total sugars significantly increased in powder as compared to fresh and pu...

Journal of Diabetes and Treatment, 2021

Journal of Scientific Research and Reports, 2022

The present study was conducted to investigate the effect of different processing methods on the ... more The present study was conducted to investigate the effect of different processing methods on the nutritional quality of ripe papaya fruits. The fruits were processed into pulp and powder using standard procedures and the results revealed that some of the nutrients decreased after processing compared to fresh form. The heat-sensitive nutrients such as ascorbic acid and β-carotene were highly significantly affected by processing methods. The ascorbic acid decreased in pulp (55.95 mg/100 g) and powder (48.69 mg/100 g) compared to fresh (59.26 mg/100 g). The amount of β-carotene was noticed to drop (10.16 mg/100 g) and (8.80 mg/100 g) for pulp and powder respectively compared to fresh (13.04 mg/100 g). On the other hand, non-heat sensitive nutrients (ash, fibre, protein, fat, titratable acidity, total carbohydrates, total energy, reducing sugars and total sugars) were significantly increased in powder compared with fresh and pulp The moisture content among others was significantly incr...

International Journal for Research in Applied Science and Engineering Technology, 2021

Nutrition and Metabolism: An Open Access, 2020

Current Journal of Applied Science and Technology, 2020

Malnutrition is a broad concept that includes both underand over-nutrition. It is the most seriou... more Malnutrition is a broad concept that includes both underand over-nutrition. It is the most serious public health problem and the leading cause of child mortality. About a third of children in developing countries are either underweight or stunted. Micronutrient shortages affect more than 30 percent of the world's rising population. Under nutrition, there is a mechanism whose results are routinely spread not only in later lifestyles, but also into future generations. It is a severe problem that affects children under the age of five in developing countries, resulting in stunted growth, muscle weakness, and underweight. Vitamin and mineral deficiencies are still common, and they frequently occur in conjunction with a general lack of nutrients. Malnourished children are at risk of developing marasmus, kwashiorkor, anaemia, rickets, and blindness. Malnourished children have a higher risk of dying from diarrhoea, malaria, or pneumonia than children with perfect nutritional status. Ef...

Ozone is a powerful oxidant which is effectiveagainst various kinds of microorganisms on fruits, ... more Ozone is a powerful oxidant which is effectiveagainst various kinds of microorganisms on fruits, vegetables, meat, grains and their products. The multifunctionof ozone makes it a promising foodprocessing. It breaks down quickly to deliver oxygen and hence takes off no buildups in nourishments from its deterioration. It is used in water treatment, sanitizing, washing anddisinfection of equipment, odour removal, fruit andvegetable, meat and seafood processing, etc. It assures the maximum retention of sensory, nutritional and physicochemical characteristics offood. Ozone become a superior disinfecting agent compared to chlorine which have wide spread applications to assure safety and quality in the food industry. In later a long time Ozone has extended in reaction to buyer requests for greener nourishment added substances, administrative endorsement and the expanding acknowledgement that's a naturally neighborly innovation. In this manner, the nourishment industry in look of applications that are: viable in inactivation of common and developing pathogens, and evacuating poisonous contaminants; driving to less misfortune in item quality and guarantee freshness; adaptable to food processes, economically feasible and environmental friendly.

International Journal for Research in Applied Science & Engineering Technology, 2021

Nutrition and health care is a backbone of good health. Eating healthy foods with varieties of nu... more Nutrition and health care is a backbone of good health. Eating healthy foods with varieties of nutrients such as proteins, fats, carbohydrates, vitamins and minerals will boost our immune system and prevent us from chronic diseases including cancer. Cancers are the results of the interaction of genetics, epigenetics and environment of the individual. It is a chronic disease. Furthermore, healthy foods contain bioactive compounds which act as anti-oxidants, anti-carcinogenic, anti-tumour and immune system modulation which fight against cancer. Poor nutrition in a cancer patient cause malnutrition which leads to side effects such consequently increasing the risk of infection and eventually reducing chances of survival. On the other hand, by controlling diet and improving the life style, chances of cancer can be reduced up to 30 to 40 per cent The good nutrition and health care can contribute in improving the health of cancer patients whereas, poor nutrition and poor health care contri...

Books by Dr. Caresma J O S E P H Chuwa

Nutrition and health care are the backbones of good health. Good nutrition today will assure good... more Nutrition and health care are the backbones of good health. Good nutrition today will assure good health for the next thirty to fifty years and bad/poor nutrition today will ensure poor health with lots of diseases in next coming years of life. Therefore, readers shall focus on good nutrition by eating nutritious foods, including fruits and vegetables. Papaya fruits are grown in tropical and subtropical regions of the world. They are remarkable as functional fruits with health benefits beyond basic nutrition. The growth of the human population in the world is well documented which drives people mostly busy working more than preparing and eating functional food. Due to this fact, they changed from normal diets to junk foods/street foods. These foods contain lots of saturated fat, salt, sugar and preservatives which produce free radicals in the body. Free radicals caused damage to the cells and if not controlled may cause inflammation and degenerative diseases such as cancer, Alzheimer's, overweight and obesity, ageing, osteoporosis etc. Papaya fruits provide excellent dietary antioxidants (vitamin C and β-carotene) which combine with body enzymes antioxidants like superoxide dismutase, catalase and glutathione peroxidase to prevent or quench free radicals from the body cells. Regularly eating papaya fruits will prevent many non-communicable diseases. Apart from antioxidant properties, papaya also is the richest source of other nutrients, vitamins and minerals. Therefore, the authors recommended papaya fruits for a stronger and healthier body.