Journal of Food & Industrial Microbiology

Virgin means that the oil was created by merely pressing olives. It did not endure any of the economic processes accustomed build refined oils like canola, sunflower, soybean and also the lower grades of oil labeled Pure, Light, and easily Olive Oil. Virgin olive oils that haven’t any style defects and pass strict tests in terms of chemistry will be labeled Extra Virgin. Virgin olive oils that have modest style defects and meets somewhat less strict chemical parameters square measure labeled Virgin. Sadly, you do not see Virgin oils purchasable as a result of too usually producer’s market Virgin oils as Extra Virgin to command higher costs. Till standards social control catches up with apply, real Extra Virgin is arduous to return.

An experiment was undertaken with an attempt to exploit the commercial use of Kodo and little millet, and to improve the nutritive value of the products developed from the grains by incorporating fruits such as mango & sapota. Kudos millet and little millet grains were malted by soaking in potable water for 18 hours, germination for 30 hours followed by drying at 50°C till moisture was reduced to 5% and then milled in two different ways, First sample was prepared by using combination of 50:50 Kodo and Little millet flour and other ingredients such as 100 grams of milk powder, dried sapota powder (50 g), joggery (50 g). And for sample-2 Kodo millet and little millet flour (50:50) and other ingredients such as milk powder (100 g), dried sapota powder (50 g) and sugar (50 g) are added. In the same way another two samples are prepared by using dried mango powder. All prepared samples are evaluated by sensory panel. Results revealed that among all the formulations tried, the sapota fruit flavoured malt with joggery got higher sensory scores. The physico-chemical characteristics of the most acceptable malt powder were analyzed. When compared with normal ragi malt powder the sample contains significantly higher amounts of protein, fiber and minerals and vitamins (i.e., Calcium, Iron and Phosphorous) the most acceptable malt powder is then packed in HDPE and subjected for storage study for a period of 3 months at cool and dry place. Sensory scores show decreasing trend in overall acceptability of the products with increase in storage.

In the present study, efforts have been made to investigate antimicrobial activity of two different species of Ocimum sanctum (Black and green Tulsi) against different strains of Gram negative and Gram positive bacteria. Leaf extract of Ocimum sanctum was prepared in methanol followed by agar well assay to check the antimicrobial activity of extract. Moreover characterization and identification of different bioactive compounds was done by various tests. These bioactive compounds were separated using paper chromatography. The effects of these bioactive compounds were checked against various strains of bacteria. The zone of inhibition Klebsiella pneumonia, Salmonella typhi, Staphylococcus aureus and Streptococcus was 16 mm, 14 mm, 17 mm and 16 mm, respectively but non effective against Escherichia coli (E. coli) and Pseudomonas aeuginosa. Moreover the zone of inhibition of 5000 μg black Tulsi extract against Salmonela typhi, E. coli, Streptococcus and Staphylococcus aureus was 13 mm, 16 mm, 14 mm and 12 mm. Alkaloids and flavonoids were present in both green and black Tulsi. Glycosides, terenoids and steroids were found to be present in green Tulsi but absent in black Tulsi. Reducing sugars were found to be absent in both green and black Tulsi.