This paper intends to identify the correlates of Bangladeshi children's nutritional status. The primary focus of the paper rests on mothers' education, especially to understand whether different level of mothers' education has varying extent of effect on child nutrition. Data for the empirical analysis of this paper are obtained from a relatively recent national survey: Multiple Indicator Cluster Survey (MICS) 2012-13. Based on a sample of 14,482 children of the age of below 5 years and by using the multiple linear regression analysis, this paper finds evidence to suggest that mothers' education matters for children's both long-term and overall nutritional status in Bangladesh. Nevertheless, education at the lower end has imperceptible effect; while the incremental benefit of below primary education on child nutrition is subtle. Importantly education at the higher end i.e., secondary or more has pronounced effect on children's nutritional status. This finding is worthy of policy attention because girls' dropout at the secondary education in Bangladesh is still very high, which may hinder realising the benefit of the costly public policy of educating girls for the sake of combating widespread child under-nutrition in the country.
Background: Contribution of dairy milk and other food items and schools to academic performances of students are the important factors to build a peaceful meritorious nation with sound mental and physical health.Objective: This experiment was designed to study the contribution of dairy milk and other food item intake pattern and schools to academic performances.Method: Students of class nine in Bangladesh were enumerated using a preprescribed questionnaire during March 2016 to June 2016 by direct interview method. Collected primary data were analyzed using the Statistical Package for the Social Sciences version 14.015.Results: Male (69.63%) students and students of schools in the town (84.97%) performed better. Majority of the students in towns (46.85%; 49.65%) and villages (45.51%; 50.90%) drank dairy milk and ate meat respectively, once or twice in a week. Many students in towns (30.77%) and villages (38.92%) ate eggs for 3 to 4 days in a week. Maximum students in town (53.50%) and in village (46.71%) took fish for 5 to 7 days and 3 to 4 days in a week, respectively. Many students in town (39.86%) and in village (59.88%) took fruits 1 to 2 days and 5 to 7 days in a week, respectively. Most (74.31%) of the students who took dairy milk, meat (73.68%), fruits (66.67%), fish (65.81%) and eggs (64.71%) everyday in a week obtained A grade.Conclusions: Schools, availability of dairy milk, meat, fruits, fish and eggs, Tiffin intake status and gender affected the academic performances but educational institutions had no effect on weekly dairy milk, eggs and meat intake of the students but weekly fish and fruits intake status were affected.Bangladesh Journal of Medical Science Vol.17(3) 2018 p.355-359
To reduce post-harvest losses and extend shelf life, banana (Musa acuminata cv. 'Cavendish') were treated with Aloe Vera Gel (AVG) coating and stored under ambient conditions (30 ± 2°C, 70 ± 5% relative humidity) for 9 days. This study compared uncoated control with AVG-coated banana stored in three conditions: unpackaged, packaged in kraft paper bags (25 x 40 cm), and packaged in low-density polyethylene (LDPE) bags (25 x 40 cm) with 1% perforation area (0.5 cm diameter holes). The coating’s effects on key quality parameters, including weight loss (%), change of color, total soluble solids (TSS), titratable acidity (TA), shrinkage, and disease severity was assessed. The results demonstrated that AVG-coated banana, particularly when paired with perforated LDPE packaging, significantly reduced weight loss (14% vs. 31% in control), maintained better TSS (23.5% vs. 28% in control) and TA changes, and markedly extended shelf life (10 days vs. 6 days in control) compared to uncoated control. Microbial analysis showed that AVG-coated fruits in LDPE packaging had significantly lower fungal growth compared to uncoated control at 9 days after storage. These findings demonstrate that AVG coating offers a sustainable alternative to synthetic polymers for food preservation. The study concludes that AVG coatings, paired with suitable packaging, can effectively extend shelf life and maintain the quality of perishable produce such as banana.
This research was aimed to develop functional drink based on foam-mat drying of papaya. Papaya pulp was foamed by the addition of 10, 15 and 20% egg white (w/w). Foamed papaya slurry was dried by using hot air at 60 0C for 5 hours. Drying yield and protein content of dried powder increased with the increase of egg white. Vitamin C decreased in powder due to heat degradation. Higher foam thickness resulted in longer drying time. Drying time of foamed pulp was much lower than the non-foamed pulp. Moisture content, reconstitution and water holding capacity of foam-mat dried powder were in the range of 3.27-3.93%, 82.43-83.53% and 5.23-5.93 g/g, respectively. Functional drinks were formulated by dry blending of foam-mat dried papaya powder and other ingredients at the ratio of 6:4, 5:5 and 4:6 (w/w) of foam-mat dried papaya powder and skim milk. Different ratio of foam-mat dried papaya and skim milk powder affected the physicochemical properties (moisture content, reconstitution rate, and water holding capacity) and sensory properties (color, viscosity, flavor and taste) of the product. The reconstituted drink at a ratio of 4:6 of foam-mat dried papaya powder and skim milk retained the best sensory properties. J Bangladesh Agril Univ 17(3): 388–395, 2019
The increasing global demand for tropical fresh cut products is driven by their convenience, quality, and health benefits, highlighting the need for effective preservation methods. Pineapple slices were treated with antioxidant solution, osmodehydrated (OD) and edible sodium alginate coating was applied in different methods to investigate the effect of edible coating on osmotic dehydration, convection drying phenomena, and quality parameters of dried pineapple slices. The findings showed that edible coatings influenced drying kinetics and physicochemical properties of pineapple slices. The optimal drying temperature was identified as 60°C, while color degradation occurred at 65°C. Pineapple slices treated with sodium alginate after OD required the highest activation energy (65.93 KJ/mol) for moisture diffusion. Coatings enhanced ash content and moisture retention while reducing shrinkage and improving the rehydration ratio, vitamin C, and total phenolic content (TPC). Sensory assessment indicated improvements in color, flavor, texture, and overall acceptability for all coated samples. Notably, samples coated with sodium alginate after OD exhibited the most favorable physicochemical properties at 60°C and the highest overall acceptability up to the 15th day of post-processing storage. These results underscore the potential of edible coatings to enhance the preservation and quality of pineapple slices, suggesting scopes for future research in pre-treatment technologies for drying.
The goal of this investigation was to compare the physical, chemical and microbial qualities of laboratory made and market spongy rosogolla. Two types of spongy rosogolla were made in laboratory from the cow and buffalo milk chhana to reveal the quality in regards of the species and three types of market spongy rosogolla were collected from three different shops. With regard to the physical attributes, laboratory made spongy rosogolla were found better than the market spongy rosogolla and cow milk spongy rosogolla was the best. In chemical aspects, laboratory made spongy rosogolla had greater pH, fat, protein, and ash content, whereas, market spongy rosogolla showed higher acidity and carbohydrate content. The moisture content of cow milk spongy rosogolla was highest. The mineral contents (Ca, P, and Mg) were also differed significantly (p<0.01) among the samples except for Na content. Highest Ca, P and Mg contents were found in market spongy rosogolla. The total viable count (TVC) was significantly (p<0.01) lower in laboratory made spongy rosogolla. However, the Escherichia coli count was found similar (p>0.05) in both cow and buffalo milk spongy rosogolla but lower (p>0.05) than other market spongy rosogolla samples. Considering all the findings, it may be concluded that the quality of market spongy rosogolla needs improvement and responsible authorities might take necessary initiatives for monitoring.
Bangladesh Journal of Animal Science, 51 (2): 81-84.
Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability
To determine the calving to service interval and its associated factors, 125 crossbred Friesian cows were studied. The farm records were randomly examined, and related data were collected on genotype, age, body weight, body condition score (BCS), parity, milk yield, suckling status and season of first postpartum service. The overall calving to service interval in Friesian crossbred cows was 98.9 ± 42.6 days. Calving to service intervals in cows with 50.0%, 62.5 - 68.8% and 75.0 - 87.5% exotic blood were 98.7 ± 41.6, 102.9 ± 58.3 and 94.7 ± 33.6 days, respectively. The calving to service interval in cows aged 42 - 60, 61 - 78 and 79 - 173 months was 74.0 ± 14.4, 108.5 ± 48.9 and 100.8 ± 43.0 days, respectively. The calving to service interval in cows with body weight 140 - 180, 181 - 220 and 221 - 250 Kg was 94.3 ± 38.4, 99.3 ± 41.4 and 134.2 ± 74.9 days, respectively. The calving to service interval in cows with BCS 2.5 - 3.0 and 3.5 - 4.0 was 98.8 ± 42.3 and 99.1 ± 44.3 days, respectively. The calving to service interval in cows with parity 1, 2 - 3 and 4 - 10 was 117.5 ± 76.4, 99.6 ± 40.0 and 96.4 ± 41.2 days, respectively. The calving to service interval in cows with milk yield 0 (dry), 1 - 5, 6 - 10 and 11 - 16 litres was 118.4 ± 51.2, 99.6 ± 45.6, 102.5 ± 45.8 and 84.0 ± 22.1 days, respectively. The calving to service interval in suckling and nonsuckling cows was 100.5 ± 44.3 and 88.8 ± 28.8 days, respectively. The calving to service interval in cows in summer, rainy and winter season was 98.8 ± 41.4, 104.5 ± 46.9 and 95.3 ± 41.9 days, respectively. The difference in calving to service interval among cows of different ages was significant (P<0.05). It is suggested that calving to service interval was not influenced by breed, body weight, BCS, parity, milk yield, suckling status or season of service.
Bangl. vet. 2021. Vol. 38, No. 1-2, 33–41
This was a survey-based study and conducted to analyze the findings of questionnaires about the consumer opinion towards the quality of few selected spices powder (turmeric, coriander, chili, cumin and mixed spices) available in Bangladesh, the health effect of low-quality spices powder and the preventive measures as well. From the survey, it was found that on average 90.70% people believed that the spices powders are not of good quality. Study on the types of adulterants added in the spices powder according to consumers' suspect revealed that addition of low-grade raw spice with high grade was at the top position which was followed by brick dust and sand. Based on consumers' opinion, cancer, chronic nephritis and high blood pressure were the top possible diseases which may associate due to consumption of adulterated spices powder. Implication of Bangladesh Standards and Testing Institution (BSTI) standards, enforcing law and imposing punishment and social motivation of food consumers could be the best preventive measures according to the people's opinion. Finally, this study revealed that the people suspect that the quality of spices powder in Bangladesh is not up to the mark and expect necessary actions against adulteration if found in spices powder.
