Studies were undertaken to evaluate the quality of green chilli powder by using different chemical pretreatments and air drying temperatures in tray dryer. Fresh chillies given horizontal cuts 1cm order improve rate after blanching. The pretreated with blanched hot water at 90 ºC for 3 minutes, solution containing 1% citric acid, 0.3% sodium metabisulphite, metabisulphite acid subjected i.e., 5...

Oral submucous fibrosis (OSF) has multifactorial aetiology which is considered to include betel quid chewing, excessive use of chillies and spices, poor nutrition and deficiency of vitamin and iron. Various treatment modalities such as nutritional supplement, intralesional steroid and placental extract injections, antioxidants, and physiotherapy have been used for conservative management of OSF...

Invasions by exotic species in areas already occupied related may lead to extinction or niche partitioning. Bactrocera dorsalis has invaded the Comoros archipelago 2005 where other tephritids were present. The host ranges of fruit flies studied conducting a seven-year survey on three islands with substantial sampling effort comprising 91 plant from 37 families. results showed that 45 16 familie...

Spices are important sources of natural flavouring, colouring and antimicrobial agents in food medicine. In India, spices widely produced, consumed exported across the world. Like many other agricultural commodities, exposed to a wide range bacterial contamination during their harvesting, processing transportation causing foodborne illnesses. desiccated form offer an environment conducive survi...

Green chillies (Capsicum annuum L.) are susceptible to pest attack, experiences water loss rapidly in a short time and also chilling injury when stored at cool temperature that leads shorter shelf life. Therefore, this study was conducted examine the effects of chitosan different concentrations (0.5%, 1.0% 2.0%) on life green chilies ambient (27°C) for 21 days. The effectiveness treatments exte...