Faculty of Engineering: Recent submissions
Now showing items 61-80 of 97
-
NUTRITIONAL STATUS OF SELECTED CONSTRUCTION WORKERS IN DINAJPUR DISTRICT
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2019-06)Construction site is a booming site for developing countries. The construction workers are helping every day to construct mega structures, infrastructures that helps to develop our country day by day, so their nutrition ... -
EXTRACTION AND CHARACTERIZATION OF PROTEIN FROM FRUIT BY PRODUCTS OF JACKFRUIT, MANGO AND LITCHI SEEDS
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2019-12)Extraction of protein from fruit by products and characterization their functional properties were analyzed in this study. Protein extracted by using distilled water, sodium hydroxide and hydrochloric acid. All protein ... -
ANALYSIS OF NUTRITIONAL COMPOSITION IN FLESH AND PEEL FROM DIFFERENT TYPES OF SWEET POTATO
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2019-12)Sweet potato is an important food crop in many part of the world that provides essential nutrients although sweet potato peels, which may contain some nutrients are usually discarded. Therefore, this present investigation ... -
CHILD NUTRITIONAL STATUS, FOOD AND NUTRIENT INTAKE PATTERN OF LANDLESS AND MARGINAL FARM HOUSEHOLDS OF CHEHELGAZI UNION IN DINAJPUR DISTRICT
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Balanced food intake is needed by individual human being for maintaining good health and nutritional status for active and prosperous life. Household food & nutrient intake pattern and child nutritional status for the ... -
EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND DETECTION OF ADULTERANTS OF THE UHT MILK SAMPLE AVAILABLE AT LOCAL MARKETS IN BANGLADESH
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was undertaken to evaluate the UHT milk samples (four brands) available at local markets in Bangladesh. The study was conducted to analyze physiochemical properties of UHT milk together with the determination ... -
A STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF BANANA POWDER DURING STORAGE
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was conducted to prepare banana powder from ripe banana and also to determine physico-chemical properties of banana powder during storage. Fresh ripe banana was analyzed for its composition. The banana pulp ... -
DEVELOPMENT AND PERFORMANCE STUDY OF A CABINET DRYER
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Moisture content is an important factor in the preservation of grains. If the moisture content is above the safe moisture level at suitable temperature, the grains are in the risk to be attacked by different types of ... -
PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)Wood apple is the cheaper, highly nutritious and seasonally available fruit and it was decided to preserve for human consumption throughout the year. This study was planned to utilize wood apple by preserving them as ... -
PROCESSING AND PRESERVATION OF TOMATO LEATHER
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The present study was conducted to prepare the tomato leather together with determination of chemical composition and its shelf life study. Tomato leather was processed in five types differing in the ingredients. The ... -
STORABILITY OF TOMATO PULP
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06)Storability of Tomato pulp was studied by using steam heat and treated with 0.1% potassium metabisulfite (KMS). The prepared tomato pulp was stored at room/normal (28-30°C), refrigeration (4°C) and freezing (<-10°C) ... -
A STUDY ON NUTRITIONAL STATUS, LIFE STYLE AND HEALTH PROFILE OF FOOD AND PROCESS ENGINEERING STUDENTS OF HSTU, DINAJPUR
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The present study was aimed to investigate the nutritional status, life style and health profile of 80 students of Food and Process Engineering, students of Hajee Mohammad Danesh Science and Technology University, Dinajpur. ... -
COMPARATIVE EVALUATION OF NUTRITIVE VALUES OF GERMINATED RICE, BARLEY, CHICKPEA AND JACKFRUIT SEED AND THE EFFECT OF PHYSICO-CHEMICAL AGENTS ON THE STABILITY OF ENZYMES OF CHICKPEA
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The study was conducted with a view to determine the effect of germination on the changes of protein content, mineral content and enzymatic activity (a-amylase, protease) of rice, barley, chickpea and jackfruit seed as ... -
A STUDY ON THE PROCESSING AND PRESERVATION OF GINGER JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The study was concerned with the juice of ginger and shelf-life analysis of ginger juice. The fresh ginger and ginger juice were analyzed for proximate composition, microbiological status, sensory attributes and overall ... -
STUDY ON THE PREPARATION AND STORAGE STABILITY OF CHIPS FROM GREEN PAPAYA
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)The research was aimed at the development of standard methodology for preparation of chips from green papaya and to study the storage properties of fried papaya chips. The raw green papaya and the products were analyzed ... -
PROCESSING AND PRESERVATION OF BITTER GOURD JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013)The study was conducted to formulate bitter gourd juice from matured bitter gourd, to study microbial analysis and also to evaluate the sensory attributes of the prepared bitter gourd juice. Firm and Fresh bitter gourd ... -
A STUDY ON PREPARATION AND PRESERVATION OF JACKFRUIT JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012)The study was conducted to find out the processing and preservation techniques and to evaluate the sensory attributes of the prepared jackfruit juice to have a good quality jackfruit juice and to make the availability ... -
PROCESSING AND PRESERVATION OF GREEN COCONUT WATER
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)Green coconut water is an inevitable source of nutrient which is rich in some important minerals such as Ca, Mg, K, Na etc in small amount and ascorbic acid, fat, protein etc. The research on processing and preservation ... -
FIND OUT AN EASY METHOD FOR PROLONGING THE SHELFLIFE OF GREEN MANGO
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was conducted to find out an easy method for prolonging the shelf life of green mangoes for effective utilization during off season. The mangoes were in six groups stored properly in refrigerator, freezer, 65% ... -
STUDY ON THE PREPARATION OF RICE AND NOODLES FROM COMPOSITE FLOUR (POTATO, RICE AND WHEAT FLOUR)
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)The present study was concerned with the preparation of potato flour with various treatments and formulation of rice and noodles incorporating potato flours as supplement to wheat flour. Four types of potato flours were ... -
AN EMPERIACAL STUDY ON JAGGERY (GUR) INDUSTRY IN SIRAJGONJ DISTRICT
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Jaggery (Gur) is a natural, traditional product of sugarcane. It can be defined as a honey brown coloured raw lump of sugar. Sirajgonj District has large number of Jaggery manufacturing units, mostly located in the rural ...