1. Presented scientific paper on advocating private sector engaged in Agribusiness and their role in local development on June 17-18 2017, organised under Department of Food Technology and Quality Control, Government of Nepal.
2. Presented a Technical Paper on National Food Safety WEEK held on Pokhara Bigyan Tatha Prabidhi Campus, hosted by Department of Food Technology and Quality Control, Government of Nepal January 2-8, 2014
3. Presented Scientific Paper on International Conference on Science Environment and Education in April 2015.
Safe food production involves pivotal role of stakeholders in the value chain. Department of Food Technology & Quality Control (DFTQC) is an implementing agency for food legislation, primal section of National Food Control System, Government of Nepal. Under which DFTQC pursues various projects’ to ensure the availability of safe, wholesome and nutritious food to all. New modality of joint monitoring and rapid response system has effectively sensitised entrepreneurs & consumers. Novel approach of improving the safety and hygiene of highway hotel & restaurants is in practice. Rise in market patrolling, licensing & inspection of food industry has definitely made hopeful progress to control anomalies in Nepalese food network. Prevailed situation of food safety is progressive yet not satisfactory. There are few legal pathways for the documentation and record keeping of food safety hazards & incidents of foodborne diseases. Promotion of food safety is inevitable to reduce health risk & to bolster tourism and hospitality infrastructure in addition to the growth of Nepalese agro-industries.
4. Scientific Presentation on International Conference (ICET 2016): Formulation and quality evaluation of Buckwheat cookies:
This research was driven by inquisitive on value addition prospects of underutilized cereal buckwheat for Nepalese contemporary and popular bakery product – cookies. Batter type hand-made method with application of pastry bag and nozzle was used for cookies preparation. Buckwheat flour of mithe variety was blended in wheat flour at different proportion and the most preferred product among these variations were analyzed from sensory attributes like colour, flavour, buckwheat taste, after taste, crispiness and overall acceptability. It was found to sample B70 having 70 parts buckwheat flour most preferred formulation.
The protein (9.98%), fat (20.58%), carbohydrate (65.82%), crude fiber (0.50%) Iron (2.31mg/100g), calcium (145.16mg/100g) and Phosphorus (73.14mg/100gm) content of most preferred product was found to higher than control wheat cookies. The 100 gm best formulated cookies provide 488 K Cal energy.
5. Research Conference Paper on – Nutritional and Sensory Properties of an Instant Meal Based on NUS Crop: Buckwheat and Foxtail Millet.
The objective of this work is to add value on Neglected and underutilized (NUS) crop to present some results from the Nutritional and Sensory evaluation of sprouted, oven dried, roasted and grinded Buckwheat based instant meal. Buckwheat seeds are a source of well-balanced proteins containing all eight essential amino acids, including lysine (Pomeranz et al., 1975), it has been recognized as important functional food and is rich in protein, fat, vitamin, trace elements and multiple flavonoids including rutin, quercetin, vitexin, and isovitexin (Kim H et al.,, 2011).Their protein availability in animals is relatively low due to presence of Anti-Nutritional(deleterious) factors like protease inhibitors, (Eggum et al., 1981). Studies with laboratory animals have shown that protease inhibitors may inhibit growth, reduce digestibility, and cause pancreatic hypertrophy (Liener et al, 1980). Sprouting was done, because it has been suggested that germination improves nutritional value by increasing the availability of vitamins and bioelements including other biologically active compounds (Shrestha K. et al., 2014). Sprouted Buckwheat seeds was oven dried (1200C/2hrs), roasted and grinded into flour of desirable course size by a milling process. De-hulled foxtail millet was roasted and grounded into flour of same course size. It was admixed with Buckwheat flour in 10% (FA1), 20% (FA2), and 30% (FA3) proportion respectively. The Nutritional value of formulations was carried out based on the Food Composition Table of Nepal, 2012, DFTQC. Sensory evaluation of instant meal was done in the form of porridge prepared with equal amount of hot water. Though the Nutritional Property of Instant meal (FA3) found comparatively higher, sensory property shows that formula (FA1) has appealing consumer acceptance on each sensory attributes of palatability, consistency, odour, taste, and overall acceptability. Statistical analysis revealed that sensory attributes, palatability and consistency are insignificant (p>0.05) wherein odour, taste and overall acceptance are significant (p<0.05). In addition to the formulations (FA2 and FA3), Instant meal formula (FA1) has good nutritional property with 6.72% protein, 7.82% dietary fiber, 0.63% Iron, 0.31% Calcium and 0.03% Vitamin B complex. Formulation (FA1) may be used for infants and children as the complementary feeding to enhance weaning period Nutritional development of rural marginalized population age group.
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6. Scientific paper presented at Seminar on Wolrd Water Day 2015 hosted by Nepal Government, Nepal Academy of Science & Technology
This paper entails with the comparative appraisement of Arsenic taint with ground water in Nawalparasi & Pokhara. To visualize the health and socio-¬economic issue associated with it. Out of 18 wards of Pokhara prevalence of Arsenic was less than National drinking water quality guideline (0.05mg/L). As per the study conducted by Ahmad et al.,2004 in Nawalparasi, almost all tube wells in one of the two villages (Goini) exceeded (ranging from 0.1 04 mg/L to 1 .702 mg/L) the maximum permissible limit for arsenic in Nepal. Only a few tube wells (19.5%) in the other village (Kunuwar Big) were below this level. Ignorance, illiteracy & lack of access to decent health services have added complication in the affected area. Identification of high risk zone and provision of safe, alternative water supply is the promising measures to prevent arsenocosis in Nepal.
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7. Study on Indigenous Food Habit
`Ghalel Community of kaski district is of composite community of Gurung ethnic group (67.8%) and Marginalized community (32.43%) and has diverse cultural heritage, and of food habits. Quantitative research survey was conducted using key formal Interview-based questionnaire, informal discourse, and observational study.
8. A Case Study in Food Insecurity and Malnutrition
The nutritional status of school children aged from 6 to 13 years is the thematic interest of this survey.The nutritional status of school children in Pokhara valley was anonymous. A Survey on the same was done considering BMI as a crucial parameter influencing the Nutritional status of the targeted group.
9. Preparation of Low Cost Tomato ketchup : A research study
A trial based study was conducted at wet-pilot plant of Pokhara Bigyan Tatha Prabidhi Campus. Preparation of low cost Tomato ketchup with ingredients optimization, and by-product utilization was the thematic interest of the study. This trial study shows that by-product utilization can lower the production cost of Tomato ketchup by nearly 2.5% in the case of ketchup produce at mass scale.