Processing of ripe mango fruit, generates its peel and seed as waste, which is approximately 40-50 % of the total fruit weight. Present study was undertaken to process mango seed kernel and to study its nutritional value. Mango seeds of Totapuri variety were procured from local food processing industry. Kernels were separated from seeds and processed into flour through various processing steps. Particle size distribution of the flour was studied. The Mango Kernel Flour (MKF) was subjected for chemical analysis. The nutrients analyzed for mango kernel flour were moisture, protein, fat, crude fibre, ash, calcium, magnesium, potassium, sodium, manganese, copper, zinc and iron by standard methods. Carbohydrate and energy contents were computed. Mango kernel oil was extracted by solvent extraction method. Results revealed that recovery per cent of mango kernel flour was 80.6 and maximum flour particles passed through 60 mesh. MKF is good source of protein (7.53 g/100g), fat (11.45 g/100 g) and energy (421 k.cal /100g). It also contains appreciable levels of calcium (170 mg/100g), magnesium (210 mg/100g) and potassium (368 mg/100g) which are important macro minerals required for vital functions of the body. Oil yield from mango kernel flour was found to be 11.5 per cent which was studied for selected physical and chemical properties.

Mango processing generates kernels and peels as waste which accounts for 40-60 per cent. Mango kernels most often used as by-product for extraction of oil. The residue left after oil extraction is generally considered as waste but studies revealed that it has sufficient amount of starch. Present study was undertaken to extract starch from mango seed kernels, to investigate level of incorporation of starch extract into soup mix and to study its shelf life. Mango seeds were procured from processing industry and kernels were isolated manually from its seed coat. Starch was extracted from kernels. Extracted starch was incorporated in soup mix by replacing corn starch at 25, 50 and 75 per cent. Best accepted sample was kept for storage study in comparison with control for two months. Results revealed recovery of starch was 50.5 g per 100 g of kernels. Starch extract incorporated soup mix was best accepted at 50 per cent level and this sample was kept for storage study in comparison with control soup mix where 100 per cent corn starch was used. Over the storage period sensory scores for soups prepared with soup mixes were observed to be acceptable indicating two months of shelf-life for soup mix. Microbial load on starch extract incorporated soup mix was observed to be less when compared to control but on both samples it was observed to be within safety limits. Mango kernels which are generated as processing waste can be utilized to extract starch, which can replace the corn starch up to 50 per cent in soup mixes without significant difference in sensory properties and can be stored for two months.

Background: Food consumption practices involving dietary diversity, healthy and unhealthy practices have greater influence on nutritional and health status of the individual. Men and women always behave differently and have different consumption pattern due to various factors. Urbanization gradients along rural-urban interface of Bangalore mega city helps for comparative study of these factors. Aims: To compare food consumption practices between men and women across rural-urban interface of Bangalore, India. Methodology: Men (n=150) and women (n=150) from 300 middle income households in the rural-urban interface of Bangalore, were surveyed for dietary diversity score (DDS), healthy and unhealthy dietary practices and response to questions on health and nutrition. Results: Findings revealed that, least DDS was recorded in transition area among both men (48.0%) and women (47.7%). In rural maximum difference for healthy habit score was existed between men (50.8%) and women (44.0%). Average unhealthy habits score was more among women in rural (33.2%) and transition (35.4%) areas, whereas in urban, men had higher score (41.8%). Health and nutrition aspects indicated, fasting on religious belief was more practiced by women in transition area (56%). Consumption of health supplements was more among women, especially in urban (34%). Conclusion: It can be concluded that, women have poor food consumption practices compared to men. Even though women are observed to be more health conscious than men, their dietary habits are compounded with various factors such as socio-cultural, occupational and urbanization. In this regard nutrition programmes must be strengthened to decrease risk factors for non-communicable diseases and to improve overall health of the individuals.

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15^th day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

Background: Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual’s needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. Methods: RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. Result: Protein, fat, carbohydrate and energy content of the mix were 18.5g, 9.56g, 58.21g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/ Kg of oil during storage. Total bacterial count (TBC) was increased from 4.5 X 102 to 8.1 X 103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society.