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Low glycemic index foods have been associated with several health benefits. Similarly, soy-based food products have an increasing demand in the market due to its high nutritional value. The study was conducted to produce high-quality protein-enriched bread with low glycemic index (GI) value. The fortification of bread was done with soy flour in our study. The proximate analysis, sensory evaluation and the GI value of the bread sample were determined.The crude protein, crude fiber, fat and ash content of the bread progressively increased with the addition of soy flour where 20% soy bread having the highest values as 14.5%, 0.7%, 5% and 2.1%, respectively and control bread having lowest values as 9.2%, 0.2%, 1.8%, and 1.7%, respectively. The sensory evaluation of bread showed no significant differences in crust, shape, internal texture, appearance and general acceptance where the aroma and the taste of bread samples were significantly different from the control bread. Taste of bread had a low score of 5.81 at 20% soy substitution bread and highly differed with control bread (p<0.01). The GI values were significantly lowered by 15% (p<0.05) and 20% (p<0.01) soy sample bread. The average GI value of Control, 10%, 15% and 20% soy substitution bread were 60.4, 49.98, 44.37 and 39.19 respectively. Glycemic Index decreased from 18% to 35% with the incorporation of soy flour (10% to 20%) in the bread sample. The soy flour treated breads were found nutritionally superior compared to soy untreated food.

Background: With taking into consideration of the high cesarean section (CS) rate, the objectives of this study were to ascertain factors associated with and point out metamorphose complications with high CS rates in Bangladesh. Subjects and Method:A cross-sectional study accounted for data collection from rural (196) and urban (241) women who gave birth to babies between 2005 and 2018 in Chattogram, Bangladesh. The study subjects were selected by using a systematic random sampling technique and the sample size was determined by using web-based Raosoft software. The delivery modes were dependent variables whereas influential factors and complications related to delivery were independent variables. The data were collected through face-to-face interviews using a pre-structured questionnaire. The height and weight of the participants were measured by using a stadiometer and weighing machine respectively. Data analysis was done by using regression analysis. Results:The results divulged that mingling of relative influence and doctor's profit-making tendency, obstetric factors, and demand from a family with higher socioeconomic status contributed to the recent increased cesarean rate in urban areas (41.5%). The distended abdomen in mothers (OR= 5.11, 95% CI= 2.98 to 8.76) was strongly associated with CS (p< 0.05), and back pain, and urinary incontinence were about one and half times higher in CS mothers. However, miscarriage and pelvic organ prolapse were associated with decreased risks of CS. Postnatal complications include cold fever (OR= 11.95, 95% CI= 7.02 to 20.35), and pneumonia (OR= 5.79; 95% CI= 2.71 to 12.36) were highly prevalent in children with cesarean delivery. Conclusion: Cesarean section has become alarmingly increased in urban rather than rural areas of Bangladesh in recent decays. Awareness-raising, doctor commitment, government policy, and strict monitoring of private health facilities are needed to control high rates of cesarean delivery.

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Generally, the white and red water lily cultivars' stems are consumed as vegetables in Bangladesh. However, data on the nutritional benefits and antioxidant properties of these aquatic plant’s stem are scant. Considering the aforementioned possibilities, the goal of this study was to evaluate the nutritional value, anti-nutritional factors, and antioxidant activity of two common Nymphaea species such as Nymphaea nouchali (white variety), and Nymphaea rubra (red variety) grown in Bangladesh. The proximate analysis and mineral content were determined by following AOAC methods. Crude fiber content was significantly higher in the white lily (19.56±0.68%) compared to the red cultivar (16.24±1.05%). Conversely, the red lily showed a higher value (18.52±1.01%) for ash content than the white species (15.44±0.79%). However, the varieties had no significant differences in moisture, protein, fat, and carbohydrate content. Both stems were rich in essential minerals, whereas Na and Cu were significantly higher in white water lily (WWL); however, the red water lily (RWL) stem possessed significantly copious amounts of K and P. On the other hand, there was no significant difference between two species in the case of Ca, Mg, Fe, and Zn content. The assay showed that the total phenolic contents (mg GAE/g) and total flavonoid contents (mg QE/g) were 16.51±0.05 and 15.48±02, 476±0.1 and 7.846±0.1 in white and red water lily stems respectively. In addition, the anti-nutrient screening revealed that both species were positive for saponin and tannin. Furthermore, the extract of RWL stem showed more antioxidant activity (IC50 value 28.48±0.12µg/ml) against DPPH than WWL (IC50 value 36.67±0.09 µg/ml). Thus, water lily stems can be incorporated into our diet as a potential natural source of antioxidants and vital elements.