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The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (aw) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T3 could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children. Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes

Minor fruits may contain antinutrients, but there is no comprehensive primary data available in Bangladesh. As a result, the current research was carried out in order to collect data for a database of minor fruit composition. The antioxidant activity of 1,1-diphenyl-2picryl hydrazyl (DPPH) scavenging and reducing power assays were used to evaluate the total phenolic (TPH), vitamin C, total carotene, and s-carotene contents and antioxidant activity of selected minor fruits (RPA). High-performance liquid chromatography with a photodiode array detector and autosampler was used to analyse phenolic compounds. The findings revealed that minor fruits contain a variety of phytochemicals,, particularly TPH, ascorbic acid, total flavonoid (TF), s-carotene, total carotenoid (TC), and total anthocyanin content (TAC); values ranged, respectively, 0.23-176.50 mg GAE/g, 16.67-664.92 mg/100 g, 2.26-150.02 mg QE/100 g, 1.41-6897.57 µg/100 g, 1.26-98.24 mg/100 g and 1.15-47.46 mg/100 g. In the parameters antioxidant activity, total antioxidant capacity, DPPH, reducing power capacity (RPC), ferric reducing antioxidant power (FRAP), metal chelating capacity (MCC), nitric oxide (NO), and free radical scavenging activity, IC50 ranged 0.01-278.24 µg of ascorbic acid/mg of extract, 39.70-250.00%, 3.21-634.00%, 0.02-1817.88 µM Fe2SO4/100g, 22.29-210.43%, 0.02-70.50%, and 4.98-856.70 µg/g, respectively. Phenolic acids that have been found and quantified, leading examples were gallic acid (279.06 mg/100 g), vanilic acid (43.77 mg/100 g), Þ-courmaric acid (178.96 mg/100 g), ferulic acid (20.44 mg/100 g), and lutein (91.13 µg/100 g) in aonla, day fruit, elephant apple, and bilimbi. Furthermore, all of the minor fruits are high in bioactive, biochemical, and antioxidant compounds that could be used in therapeutic applications.

The present study sought to explore the nutritional composition, bioactive phytochemicals and antioxidant activity of BARI mango-4, BARI mango-6 and Langra cultivar. The total phenolic (TPH), vitamin C, total carotene, ß-carotene content and antioxidant activity of the mangos were determined by 1,1- diphenyl-2picryl hydrazyl (DPPH) scavenging and reducing power assays (RPA). Phenolic compounds were assessed using high-performance liquid chromatography coupled with a photodiode array detector and auto sampler. Results revealed that moisture, TSS, pH, total acidity, reducing, total sugar and energy of the BARI mango-4 and BARI mango-6 were 76.54 and 75.24 %, 17.10°B and 21.20°B, 4.90 and 5.01, 0.49 and 0.50 %, 3.90 and 4.54 %, 11.20 and 13.46 % and 4028.06 and 3950.27 cal/g respectively whereas the Langra cultivar remained 76.33 %, 17.63°B, 4.25, 0.63 %, 2.79 %, 9.79 % % and 3871.28 cal/g respectively. Phytochemicals especially TPH, ascorbic acid, total flavonoid (TF), total carotenoid (TC), ß-carotene and total anthocyanin content (TAC) of the BARI mango-4 and BARI mango-6 were 20.53 and 20.67 mg GAE/g, 39.98 and 26.26 mg/100 g, 3.14 mg and 2.87 QE/g, 76.38 and 81.33 mg/100 g, 28.17 and 65.84 µg/100 g and 1.67 and 11.69 mg/100 respectively whereas the Langra contained 19.90 mg GAE/g, 25.53 mg/100g, 1.38 mg QE/g, 4.21 mg/100 g, 31.00 µg/100 g and18.22 mg/100 g respectively. In case of antioxidant activities total antioxidant capacity, DPPH radical scavenging activity, reducing power capacity (RPC), metal chelating capacity (MCC), Nitric oxide (NO) free radical scavenging activity and IC50 of the BARI mango-4 and BARI mango-6 were 229.00 and 309.00 µg of ascorbic acid/mg of extract, 96.84 and 94.73 %, 12.20 and 9.71 µg/mL, 157.36 and 132.89 %, 61.74 and 72.65 µg/mL and 0.59 and 0.71 µg/mL respectively whereas the Langra cultivar contained 194.25 µg of ascorbic acid/mg of extract, 87.94 %, 2.54 µg/mL, 177.80 %, 53.74 µg/mL and 25.11 µg/mL respectively. The results indicate that BARI mango-4 and BARI mango-6 exhibited rich source of TPH, TC, ß-carotene, ascorbic acid, TA, TAC and NO free radical scavenging activity whereas the Langra is the rich source of MCC and anthocyanin content. Phenolic acids were leading agent in BARI mango-4 and BARI mango-6. Moreover, BARI mango-4 and BARI mango-6 extract had a great potential to fight free radical chain reactions and for usage in therapeutic applications.

This study sought to explore the nutritional composition, bioactive phytochemicals and antioxidant activity of exotic Archidendron pauciflorum fruit. Results exhibited that the non-edible portion (52.21%) of A. pauciflorum fruit was higher than the edible part (47.79%), which contained a significant amount of nutrients in terms of moisture (74.06%), protein (8.23%), ash (1.80%) with low TSS (6.50oBrix), total sugar (1.84%) and starch (6.32%). This fruit was found as highly acidic because of low pH (2.42) and rich in macro and micro mineral constituents. This study exposed that A. pauciflorum fruit was plentiful with different bioactive phytochemicals such as total phenolic, flavonoids, ascorbic acid, carotenoids, β-carotene, and anthocyanin. Among the six different phenolic acids identified and quantified, þ-courmaric and gallic acid were the leading acids contributing to the total polyphenolics of the fruit. Moreover, different antioxidant assays such as TAC, RPA, DPPH, FRAP, MCC and NO-RSA revealed that A. pauciflorum fruit extract had a great potential to fight free radical chain reactions and for usage in therapeutic applications. Apart from bioactive and antioxidant rich, the major informative findings of the study is, A. pauciflorum fruit carry out Ochratoxin A (2.50 μg/kg) and Patulin (20.0 μg/kg) due to their improper harvesting, rough handling, transportation and higher amount of moisture in the fruit.

To analyze the effects of the freezing process, frozen storage temperature and frozen storage time on starch digestion characteristics, 3 kinds of foxtail millet-derived products were produced and frozen stored at −18 °C or −40 °C. The in vitro starch digestibility, degree of gelatinization (DG) and estimated glycemic index (eGI) of reheated samples were investigated after frozen for 1, 3, 5, 7, 14, 21 and 28 days respectively. The results showed that the variation trends of DG, eGI and rapidly digestible starch content were basically the same during freezing and frozen storage. Starch digestion characteristics of frozen millet products stored at −40 °C were more stable than those of counterparts stored at −18 °C. The first two weeks, especially the first day of frozen storage, had a greater effect on starch digestibility, as compared to the rest days of frozen storage. Thus fresh prepared foxtail millet-derived products are required for determining the glycemic index of specific food or conducting a short-term dietary intervention while frozen stored products are available for long-term intervention. Moreover, addition of pregelatinized starch into millet pancake may increase its glass transition temperature and thus decrease its degradation rate.

Foxtail millet, as a leading variety in arid and semi-arid areas of Asia and Africa, can provide broad potential benefits to human health. However, its digestion properties have not been reported. So in this study, the in vitro starch digestibilities and in vivo glycemic indices (GI) of foxtail millet and pure millet products were investigated. The results showed that starch digestibility of the foxtail millet flour is obviously lower than that of wheat flour. However, deproteinization and heating significantly increased its rapidly digestible starch and decreased its slowly digestible starch and resistant starch. The GIs of pure millet products were in the following order: millet porridge (93.6 ± 11.3) > millet steamed bread (89.6 ± 8.8) > No. 1 millet pancake (75.0% millet flour and 25.0% extrusion flour, 83.0 ± 9.6) > No. 2 millet pancake (without extrusion flour, 76.2 ± 10.7) > cooked millet (64.4 ± 8.5). They were significantly positively correlated with the rapidly digestible starch (r = 0.959), degree of gelatinization (r = 0.967) and estimated glycemic index (r = 0.988). Both in vitro and in vivo tests suggested that boiling, steaming and extrusion enhanced the formation of digestible starch and subsequently increased the GI values. Additionally, the No. 1 millet pancake and cooked millet had a relatively gentle stimulation on β-cell. Therefore, foxtail millet, especially the cooked millet, may serve as a potential source of nutraceutical and functional food that could delay the development of type 2 diabetes.

There is a huge prevalence of mobile devices being connected to the Internet because of high demands for information access and dissemination. It is now well understood that XML plays a vital role as a means for information representation, exchange, and storage. Naturally, XML data is exchanged and stored as these mobile devices communicate with each other, and over the web. A major concern for one device requesting data (objects, services or raw data) from another device is security. Access control policies are important models that control access to data for authorized devices. In an XML setting, access control policies are necessary to control access to parts of XML documents. It becomes challenging in pervasive computing environment as the devices have small memory foot print, disconnection, low battery powers, etc. In this paper, we propose an XML based access control along with cryptography for secure transmission of XML data in pervasive environments.

In recent years, wireless sensor network (WSN) has emerged as a highly important research area. Middleware for WSN facilitates development and deployment of a large number of applications such as smart environments, weather forecasting, bridge monitoring, health applications, etc. for sensor networks. But due to resource constraints, unreliability of wireless networks, and diversity in available sensor hardware, middleware for WSN presents a number of new challenges. In this paper, we try to find out and elaborate various challenges associated with the development of middleware for WSN. We present a comparative study of several existing middleware and how they address those challenges. In doing so, we point out the limitations of present generation middleware for sensor networks. We also illustrate how much more work needs to be done to make middleware for WSN suitable for general purpose usage in real world.

A study was conducted at Postharvest Technology Section, Horticulture Research Centre (HRC) under Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during October 2007 to December 2008 to find a suitable variety for preparation of quality banana chips and their good packaging. Three banana varieties viz. Sabri, BARI Kola-1 and BARI Kola-2 and three packaging materials viz. low density polyethylene, medium density polyethylene and metalex foil pouch were selected for this. The fresh pulps of banana were analyzed for its nutritional composition like moisture content, protein, fat, reducing sugar, non- reducing sugar and total sugar. Based on taste testing panel, freshly prepared chips from Sabri kola scored first for its colour. For crispiness, BARI Kola-2 obtained the lowest score while Sabri and BARI Kola-1 showed the same score. There was no statistically difference for taste, flavour and overall acceptability of the products. Key words: Banana chips, oil content, moisture content, packaging, sensory evaluation. DOI: 10.3329/jard.v7i1.4425 J Agric Rural Dev 7(1&2), 81-86, June 2009

The study was conducted at Post Harvest Technology Section, HRC, BARI, Gazipur during 2006-2007 to find out a suitable formulation for preparation of mixed oil pickling using capsicum, green chilli and carrot. Three types of mixed oil pickling formulation viz. mature capsicum + green chilli + paste carrots (T1), ripen capsicum + green chilli + paste carrots (T2) and immature capsicum + green chilli + paste carrots (T3) were prepared using varying proportions of capsicum, green chilli and paste carrots. The prepared mixed oil pickles were packed in glass bottle with lug cap. The fresh ingredients and stored pickles were analyzed for nutritional composition. Among the formulation mature capsicum + green chilli + paste carrots (T1) performed the best according to the taste testing panel using sensory attributes comprised colour, flavour, consistency and overall acceptability along with 9-point hedonic scale. Recorded data were analyzed statistically. After 120 days storage periods the nutritional content found little deviation from the fresh ingredients of mentioned formulation. Therefore, it is recommended for prepare mixed oil pickling mature capsicum + green chilli + paste carrots (T1) which may be stored up to 120 days. Key words: Pickling, Vitamin-C, Pro-vitamin-A and storage studies. DOI = 10.3329/jard.v5i1.1458 J Agric Rural Dev 5(1&2), 52-57, June 2007

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

A survey was conducted to assess the postharvest practices and lossess of litchi during May to June 2008. Three litchi growing areas viz., Dinajpur, Ishurdi, and Natore, two urban areas, namely, Dhaka and Gazipur were selected for this study. Some indigenous postharvest practices were observed to follow in all the growing areas mostly by the growers and/or beparies those are involved in harvesting. These practices were as pre-cooling by keeping the harvested fruits under the shade of the trees, sorting based on damaged, pest infested, and disease infected fruits and so called believed cooling with litchi leaves during transportation. Nobody practices the grading of fruits. The usual packaging practices were observed mainly with bamboo baskets lining with litchi leaves and covering with gunny sheets. None of the aradthdars involved in packaging .The postharvest losses were reported mainly at harvesting (8.0%), handling from orchard to selling point by the growers and beparies involved in harvesting (4.61%) and after buying to consumption by the consumers (7.5%). Considering the channels involved in litchi marketing, the growers and/or beparies engaged in harvesting had the highest percent of losses (16% in Dinajpur, 12% in Ishurdi, and 11 % in Natore) followed by the consumers (7.5%). Keywords: Litchi; harvesting practices; mode of packaging and transportation and postharvest losses. DOI: 10.3329/bjar.v35i3.6451Bangladesh J. Agril. Res. 35(3) : 439-451