Volume 5  Number 2  (2014)

CONTENTS

Nutritional Improvement of Wheat Flour Noodles by Fortifying Pea Protein Concentrate and Spinach
pp. 61-67
Authors: Kapil F. Ubarhande, Pramod B. Patil and Vishal R. Parate

Study on Knowledge and Adoption of Improved Hand Tools and Animal Drawn Implements in Dahod District
pp. 69-73
Authors: Patel, S.K., Kacha, H.L., Machhar, R.G., Patel, U.M. and Patel G.D.

Nutritional Composition of Rare Himalayan Herbs Constituting the World’s First Health Food
pp. 75-80
Authors: B.D. Shatrma, Lal Singh and Maninder Jeet Kaur

A Study on Antioxidant and Adhesion Potential of Lactobacillus Plantarum
pp. 81-85
Authors: Archana Chandran and Rathish R.L

Development of a Novel Sooji Halwa with Unique Properties of Essential Oil of Betel Leaf (Piper betle L.)
pp. 87-93
Authors: B.V.V. Balaram Bhagath and P. Guha

RS & GIS using Suitability Analysis of Fast Growing Tree Species under Wastelands of Uttarakhand
pp. 95-106
Authors: Harsh Vardhan Puranik, A.S. Nain and N.S. Murty

Comparison of Engineering Properties of Raw and Roasted Cereals and Millets
pp. 107-113
Authors: Upali Sahu, Prithviraj Sahoo, Kamlesh Prasad and B.B. Sahu

Efficacy of three fungal and one bacterial bioagents against Fusarium oxysporum f.sp. vasinfectum. On Okra
pp. 115-118
Authors: Sumit Pratap Singh, Riazuddin, Swati and JP Singh

Screening of secondary metabolites from the petals extract of safflower (Carthamus tinctorius) L. . ,
pp. 119-122
Authors: Ayesha Sultana and NARENDER vankudothu