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Bran is an excellent source of dietary fiber; for addition to food, it offers all the nutritional and nutraceutical benefits of whole grain. Ready-to-eat breakfast cereal is in line with dietary fiber recommendations; therefore, a process on wheat bran-based breakfast with fruits has been formulated with a unique formulation, following the toasting of raw wheat bran at 170-175C for 40-45 min to inhibit rancidity, then the mixing and wetting of wheat bran preserve with other nutritional ingredients, i.e., fruit banana preserve and binding syrup, according to formulation in order to enhance the nutritional importance of the product from the health point of view. The products were the most acceptable in terms of color, texture and having a concentrated flavor of wheat bran and fruit with a natural color, and no off-taste was observed in these products. Sensory evaluation, shelf-life studies and microbiological examination show that wheat bran products (products A and B) are fit for human consumption, can be utilized throughout the year in the form of preserve especially with fruit (banana), is a possible breakfast diet for obesity and diseases, such as diabetes, and is useful in the prevention and treatment of constipation, cardiovascular diseases and hypertension. PRACTICAL APPLICATIONSThe study shows the importance of dietary fiber as an important component of a healthy diet. Ready-to-eat (RTE) wheat bran breakfast cereal was manufactured with and without the addition of fruit (banana). The resultant products obtained after processing had a pleasant taste, texture and original color, and had a shelf life of more than one year when packed in a moisture vapor-proof packing material and stored under a reasonable cool and dry condition. These products will capture the attraction in local markets and 1 Corresponding 853 abroad because of their natural nutritional ingredients such as vitamins, minerals, proteins and fibers. The nutritive values and physiological properties of these products have been enhanced with the addition of soluble fiber gum arabic (Acacia) and banana fruit for proper functions of nerves and muscles. RTE products will remain crisp without developing an off-flavor during storage, and will remain crisp in milk for at least 3-5 min. These products have the first and unique formulation of high dietary fiber, and are well suitable for the health conscious and for patients because adults who consume breakfast especially incorporated RTE cereals will have a better overall diet quality than those who skip breakfast.

The increasing incidence of antimicrobial resistance is a public health concern, and Pseudomonas aeruginosa is known to be resistant to a variety of antibiotics. Antimicrobial resistance and the multiple antibiotic resistance (MAR) index of P. aeruginosa from environmental and clinical sources were studied in the current study. A total of 170 samples were evaluated, with 85 samples each from environmental sources and clinical settings. The isolates were subjected to microbial analysis and antimicrobial sensitivity testing. The findings revealed that 45.88 % (39) of the 85 clinical isolates tested for the presence of P. aeruginosa were positive. In terms of prevalence, there were significant variations (p 0.05) between the clinical samples. Wound samples had the highest isolation rate of 28.2%, while urine samples had the lowest (12.8%). P. aeruginosa was found in 38.8 % (33/85) of the samples isolated from environmental sources. In terms of prevalence, there was a highly significant difference (p 0.01) between the isolates. All of the positive isolates were completely resistant to cefuroxime and amoxicillin (100 %). The majority were also resistant to, cotrimoxazole (82%), nalidixic acid (82%), ciprofloxacin (86%), and tobramycin (69%). There was a substantial variation in the resistance patterns of isolates. The current study demand comprehensive measure to combat antimicrobial resistance in P. aeruginosa.

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