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The present study describes the effect of the microwave-heating method on disinfestations and physico characteristics, viz., grain size, grain hardness, and nutritional quality, of the stored green gram seed. It has been observed that the use of the microwave-heating method not only prolongs the storage duration of the green gram seed but also enhances its nutritional quality. The effect of independent parameters, viz., microwave power level and time of exposure, on the moisture content, insect mortality, color, and antinutrient factor (phyic acid) was optimized using response surface methodology (RSM), with the optimized value for power of 808 W and time at 80 s. The optimally treated green gram seed has 8.9% moisture, 99.5% insect mortality, 2.22 Δa* (green color of seed), and 591.79 mg/100 g of antinutrient factor (phytic acid). The grain size (geometric mean diameter, D(m)) of the control (untreated) sample was 3.75 mm, and that of the microwave-treated sample using optimum conditions was 3.99 mm. The grain hardness of the control sample was 3.31 kg, and that of the microwave-treated sample using optimum conditions was 1.305 kg. In vitro protein digestibility (IVPD) of the control (untreated) sample was 83 ± 0.289%, and that of the microwave-treated sample using optimum conditions was 85 ± 0.296%. These values are significantly difference (p < 0.05). The mineral elements studied were Zn, Fe, Mg, Mn, Cu, K, Ca, and Na. The microwave treatment resulted in a non-significant (p < 0.05) effect for Mg, Mn, Cu, K, and Na but a significant (p < 0.05) effect for Zn, Ca, and Fe. The results indicate that the microwave heating not only increases the insect mortality but also reduces the moisture content and antinutritional factor (phytic acid), while the natural green color of the seed is not affected much. This study provides a novel and environmentally safe technique and increase in the nutritive quality.

ObjectiveTo assess the effects of lockdown and unlock phases mandated in view of COVID-19 on the incidence and characteristics of ocular trauma presenting to a tertiary care hospital.Methods and AnalysisThe study was carried out as a hospital record based retrospective comparative analysis on patients presenting with ocular trauma in the lockdown period (March–July 2020) compared with the same time frame of the previous year considered as prelockdown period (March–July 2019) and during the unlock phases (August–December 2020).ResultsOverall, the casualty department saw 464 patients of ocular trauma in the prelockdown period, 173 in the lockdown and 253 in unlock. The study showed a 44% reduction in patients visiting the casualty department for trauma during the lockdown compared with prelockdown, and a 62% reduction specifically in ocular trauma. The unlock phase showed a 21% reduction in ocular trauma compared with prelockdown and a 41% increase compared with the lockdown. In all three phases, the majority of people affected by ocular trauma were middle aged males from a rural background, sustained by assault. The lockdown saw a decrease in outdoor assaults (45%) and road traffic accidents (22%). Trauma sustained by females (18%) increased in the lockdown, as did home-based assaults (150%) and sexual assaults. The presentation of trauma, especially road traffic accidents and outdoor assaults saw a steady rise during the unlock.ConclusionThe lockdown mandated by the government in response to the COVID-19 pandemic had a significant impact on the trends of trauma presenting to healthcare facilities. There was a decrease in the overall number of patients approaching the casualty during the lockdown. However, during the lockdown, there was an increase in home-based trauma as opposed to outdoor assaults being the primary cause of trauma prior to the lockdown.

The study describes the the moisture sorption isotherms of untreated and microwave‐treated green gram (Vigna radita) seeds using optimum condition, i.e., at 808 W and 80 s. Different models were compared using the coefficient of determination (R2), reduced chi‐square (χ2) values, and on the basis of residual plots. In untreated green gram seed, the Guggenheim Andersen de Boer was found suitable for predicting the equilibrium moisture content (EMC)–aw relationship for both the adsorption and desorption. For the microwave‐treated seed, modified Chung–Pfost and Guggenheim Andersen de Boer models were found to give the best fit for describing the adsorption and desorption, respectively. Practical Applications Adsorption sorption isotherm having the significant effect of temperature on EMC was observed for microwave‐treated seed as compared to untreated seeds. These isotherms were found to be type II sigmoid. The EMC of green gram seed increased above 0.6 aw. The isosteric heat of sorption was high in the case of desorption for both untreated and treated seeds. Untreated green gram has the highest rate of water absorption.

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