Diabetes mellitus is a global disease, prevails all over the world, though the prevalence rate differs from country to country. Diabetes, a disorder of carbohydrate metabolism, is characterized by high blood glucose level and glycosuria resulting from dysfunction of pancreatic beta cells and insulin resistance. In advance stages of diabetes, metabolism of protein and lipid is also altered. Many factors like heredity, age, obesity, diet, sex, sedentary life style, socio economic status, hypertension and various stresses are involved in the etiology of diabetes mellitus. Drug, diet and recently spices therapies are the major approaches used for treatment and control of diabetes mellitus. In drug therapy, hypoglycemic medicines and insulin are used. In diet therapy, diet composition, amount, distribution and time of food intake are important factors. The diet must be acceptable, must supply adequate amount of nutrients, and be formulated in a way to normalize body weight. The diet for diabetic children should have sufficient calories for adequate nutrition, normal weight gain and growth. The diet should be high in complex carbohydrate, low in simple carbohydrate, low in fat and high in mono-unsaturated fatty acid. High fiber diets are beneficial for treatment of diabetes. Soluble fibers are more effective than insoluble fibers. Chromium is important for diabetes and functions in carbohydrate and lipid metabolism primarily via its role in potentiating insulin action in carbohydrate metabolism. In the spices therapy, cinnamon, cloves, bay leaves and turmeric have an insulin potentiating activity and are beneficial for diabetic individuals. Cinnamon is effective in reducing glucose level in type 2 diabetic individuals. The effective ingredient in cinnamon for hypoglycemic function has been identified as methyl hydroxy chalcone polymers. Other plant products have also hypoglycemic activities and may have beneficial role in treatment of diabetes mellitus. Cinnamon should be a part of diabetic diets for its hypoglycemic effect in diabetic individuals.

Key words: Diabetes mellitus, diet, spices, natural products, cinnamon

Physicochemical and sensory effects of Cadaba farinosa crude extract on cereal starches during kunun zaki production were studied. The crude extract was able to hydrolyze gelatinized starch leading to its liquefaction. Generally, gelatinized starch produced more reducing sugars with the crude extract (0.023mg/ml) than native starch (0.008mg/ml) for millet. The same trend was observed in other crude extracts (malted rice, sweet potato and malted sorghum) and starches too. The crude extract of C. farinosa with increasing concentration decreased viscosity of kunun zaki and imparted varying effects on sensory qualities. Increasing concentration of the extract had more effect on flavour and above 0.25% (w/v) the acceptability decreased. Specific density of kunun zaki decreased (1.198-1.095) with increased concentration of Cadaba farinosa. Temperatures above 70 ^oC affected the hydrolyzing ability of the crude extract. Isolation and purification of the extract's components is desirable.

Key words: Cereal starch, kunun zaki, crude extracts

Voluntary intake, apparent total tract digestibility milk yield and composition was determined in a total mixed ration offered with three different sources of protein; soybean meal, sunflower meal and fish meal. Eighteen Murciano-Grenadine goats at third lactation (4 month) were used in individual metabolic cages during a period of 30 days. Although no significant differences were found for milk yield, somatic cell count, composition and energy and nitrogen balance among the three sources of protein, greater digestibility was found for fiber fractions and protein in the total mixed ration, which sunflower meal was the source of protein (P < 0.05). According to the results obtained at the present study, we observed the same efficiency when sunflower or soybean meal were used as a main sources of vegetable protein on the total mixed ration on dairy goats.

Key words: Intake, digestibility, milk performance, goats

A digestibility trial was carried out in order to determine the quality of a commercial total mixed ration offered to lactating dairy goats. Three, 3 years old Murciano-Granadina goats at mid lactation were used in a Latin Square Design and, intake, apparent total tract digestibility and milk production and composition was determined in a total mixed ration offered at three levels; 2, 3 and 4 kg/d. When 2 kg/d was offered, lower dry matter intake than 3 or 4 kg/d was observed, and no significant differences were found for apparent digestibility among treatments. Significant differences were found for milk production and, greater and significant values for chemical composition (energy, protein and fat) were observed for 3 and 4 than 2 kg offered per day. No lactose difference was obtained. Although goats selected the ingredients and higher percentage of particles < 0.99 mm were found into the refusals for 2 kg/d of diet offered, the use of 4 kg/d is not of economical interest because it is necessary to permit 40% of refusals and it is not efficient because the increase in voluntary DMI and milk yield was only about 6 and 7% respectively.

Key words: Total mixed ration, intake, digestibility, milk composition, goats

The food frequency questionnaire (FFQ) method is utilized as a tool in epidemiological studies in which evidence is sought for an association of diet in etiology of a disease. Limited studies have been undertaken to assess the reproducibility of the FFQ methodology in Indian situation. The present study was conducted in an urban middle-income population of Delhi, India. The data on pattern of consumption of food items in standard food groups was collected from 169 subjects, utilizing a pre-tested semi-structured FFQ (Phase I). The consumption pattern of food items in the major food groups was also assessed prospectively for 7 days by the 24-hr dietary recall methodology in each subject. The data was collected again utilizing the similar methodology and tools from the same study subjects after 12 months (Phase II). Reproducibility and validity of the FFQ was assessed by calculating percent agreement between data of Phase I and Phase II utilizing statistical tests. Results revealed that there was a perfect agreement (100% agreement) for the food group i) cereals, ii) fats and oils, and iii) sugar and jaggery. A very good agreement (75-100%) for the food groups i) pulses, ii) green leafy vegetables, iii) fruits, iv) milk products, v) eggs, and vi) flesh foods. Only a good agreement (50 – 75%) was found for the food groups i) roots and tubers, ii) other vegetables, and iii) milk. None of the food groups had fair or poor agreement between the Phase I and Phase II.

Key words: Reproducibility, validity, food frequency questionnaire, food consumption pattern

The experiment was conducted to judge the feasibility of hydrogen peroxide as milk preservation. The experiment milk sample collected from Bangladesh Agricultural University Dairy Farm and were divided into seven portions. Six portions were preserved with 0.01, 0.02, 0.03, 0.04, 0.05 and 0.06% H₂O₂. The reaming portion was preserved without H₂O₂ and considered as control sample. Some physical and chemical parameters were measured from all samples just before preservation and then regularly after certain time interval up to spoilage. From the results of physical and chemical tests, it was observed that keeping quality of milk samples with H₂O₂ increased significantly when compared with untreated milk samples. It was concluded that 0.04 to 0.05% H₂O₂ is enough to preserve milk sample up to 24 hours.

Key words: Raw milk, H₂O₂, treated milk, milk preservation, preservation period