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The present research was undertaken to optimize process conditions for development of water chestnut incorporated corn-based extrudates. The independent extrusion variables-feed composition, feed moisture, screw speed and barrel temperature were studied to determine their influence on dependent variables-specific mechanical energy, expansion index, bulk density, water solubility index, water absorption index, hardness, and color. All system and product responses were significantly (p < .05) influenced by independent variables. The regression models fitted to experimental design showed high coefficient of determination (R 2 ≥ 0.99). The optimum conditions for development of extrudates obtained by numerical optimization were corn flour : water chestnut flour (60:40), feed moisture (14%), barrel temperature (170°C), and screw speed (300 rpm). Moisture, protein, and fat contents of extrudates developed using optimum conditions were significantly (p < .05) lower than corn and water chestnut. Storage studies revealed safe storage of extrudates packed in aluminum laminates up to 120 days under ambient conditions without compromising much of its qualities. Practical applicationsWater chestnut possesses excellent therapeutic potential owing to the presence of bioactive compounds including glycosides, phytosterols, flavonoids, and tannins, which may help in alleviating various diseases. Besides, water chestnut has low glycemic index; thus, the developed products prepared from it may be suitable for diabetics. Extruded products have better consumer acceptability in terms of shelf life and organoleptic characteristics. Therefore, the extruded products developed from nutritionally rich water chestnut would be a better alternative to already available extruded snacks in food industry. It can open up a new horizon in the field of extrusion products.

Character association and path analysis in twenty genotypically diverse indigenous genotypes of garlic (Allium sativum L.) were studied at the Central Institute of Temperate Horticulture, Srinagar during the years 2010 and 2011 for nine important characters. Total bulb yield showed positive and significant genotypic and phenotypic associations with plant height, number of leaves per plant, pseudo-stem length, bulb weight and number of cloves per bulb, indicating that selection based on these traits will help increasing the yield of garlic. Path coefficient analysis provides an effective means of a critical examination of specific force action to produce a given correlation and measure the relative importance of each factor. In this analysis bulb yield was taken as dependant variable and rest characters were considered as independent variable. Bulb weight showed high positive and direct effect and significant positive correlation with total bulb yield. Therefore, bulb with higher weight should be considered in selection criteria for increasing the total bulb yield and emphasis should be given for selecting the genotypes with higher bulb weight. Overall path analysis indicated that direct effect of bulb weight and equatorial bulb diameter and indirect effect of plant height, number of leaves per plant, pseudo stem length, polar bulb diameter, equatorial bulb diameter, number of cloves per bulb and average weight of 50 cloves should be considered simultaneously for amenability of total bulb yield. DOI: http://dx.doi.org/10.3329/sja.v11i1.18374 SAARC J. Agri., 11(1): 45-52 (2013)

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Background and Objectives Brown rice is rarely consumed as a staple food due to its dark appearance and hard texture. However, germination can improve the taste, nutritional composition, and phenolic content, of brown rice. Therefore, the aim of this study was to compare the pasting properties, thermal properties, nutritional profile, in vitro starch digestibility, bioactive compounds {particularly γ –aminobutyric acid (GABA), and γ‐oryzanol}, morphological and antioxidant characteristics of ungerminated brown rice (UGBR) and germinated brown rice (GBR) of one of the most commonly consumed rice varieties (Jhelum) of Northern Highland Himalayan regions. Findings When compared with UGBR, GBR exhibited lower pasting viscosities but gelatinization temperatures were observed to be higher. Germination increased the total free amino acids, protein, total and reducing sugars, while resistant starch, apparent amylose content, and slowly digestible starch decreased. L* value minimized while a* and b* maximized upon germination. Scanning electron micrographs revealed that the continuous matrix structure of starch granules was severely damaged after germination. Total phenolic contents, GABA, γ‐oryzanol, and antioxidant properties (1,1‐diphenyl‐2‐picrylhydrazyl and ferric reducing antioxidant power) were improved while phytic acid, pyridoxine, niacin, and thiamine contents were reduced in brown rice after germination. Conclusion Germination caused significant changes in the nutritional profile of brown rice. Specifically, it improved GABA and γ‐oryzanol levels and lowered the phytic acid contents of brown rice. Novelty Jhelum is one of the most commonly consumed rice varieties in Northern Highland Himalayan regions. In the present study, germination significantly improved the biologically active compounds in Jhelum. Therefore, regular consumption of GBR of the said variety may help in preventing the various chronic disorders in Northern Himalayan regions where rice is a staple food.