Indigenous Indian dairy fermented foods, including dahi, lassi, chhach, shrikhand, mishti doi and a range of Himalayan milk products, constitute a longstanding reservoir of lactic acid bacteria with demonstrable probiotic and, increasingly, synbiotic potential. These foods are pr...
Open access
Research Article10.9734/jabb/2026/v29i74156
The present investigation was conducted during 2024–2025 at the Horticulture Laboratory of Shree Guru Gobind Singh Tricentenary University, Gurugram (Haryana). The study evaluated the influence of various pre-sowing treatments, including water soaking, hot water soaking (70° C an...
Open access
Research Article10.9734/ijpss/2026/v38i15921
Traditional cereal-based fermented foods occupy a central place in dietary patterns across Asia, Africa, Europe and the Americas, offering improved digestibility, extended shelf life and distinctive sensory qualities. Advances in metabolomics, particularly gas chromatography–mass...
Open access
Research Article10.9734/jsrr/2026/v32i74357
The present work aimed to create awareness, conduct demonstrations and train the farmers of Eastern Uttar Pradesh (U.P.) on the adoption of technology on "Rapid Composting of Crop Residues" so as to bring additional income and savings in the cost of cultivation. The districts co...
Open access
Research Article10.9734/ajaees/2024/v42i72520
Ruminant milk from cattle, goats and sheep remains a cornerstone of global food security and infant, clinical and everyday nutrition, yet the three species differ markedly in macronutrient density, protein and lipid architecture, mineral load and downstream processing behaviour o...
Open access
Research Article10.9734/jsrr/2026/v32i74352