The promotion of ecological and renewable materials is gaining more and more interest. Some authors even maintain that the use of plant biomass helps to protect the environment, without giving any supporting values. The aim of this study is firstly to show how much carbon dioxide...
Open access
Research Article10.9734/cjast/2023/v42i474319
The Fortification of food products with micronutrients to address their deficiencies is a concept which has been introduced over a hundred years from now. Yet the problem of malnutrition still persists in the 21st century. Micronutrient deficiencies are a problem which disproport...
Open access
Research Article10.9734/cjast/2023/v42i474317
Threshing and winnowing are two different operations if we proceed through traditional method, which involves a lot of physical effort, cost, drudgery; makes human lives difficult, time consuming and yields very low level of output etc. In view of all the associated problems the...
Open access
Research Article10.9734/cjast/2023/v42i474315
The agricultural sector, especially in the realm of vegetable supply chains, has undergone a substantial transformation through the integration of digital tools. This review paper investigates the profound impact of cutting-edge technologies on agriculture, focusing on their impl...
Open access
Research Article10.9734/cjast/2023/v42i474316
Nutritional deficiency like Anaemia, PEM a serious nutritional problem in rural and urban areas in women, pregnant women and adolescent girls; resulting in different types of diseases, negative effects on physical growth and retarding brain development. 77 percent of families in...
Open access
Research Article10.9734/cjast/2023/v42i474311
All living creatures need food to survive. Food has a limited period to keep it safe for consumption and fresh. To keep the food product safe to consume for an extended period of time, and maintain the quality in terms of its taste and odor. Preservatives are incorporated in the...
Open access
Research Article10.9734/cjast/2023/v42i474312
Fermentation is an age-old chemical process which plays a vital role in various aspects of food processing all over the world and helps in enhancing flavour, and value addition and provides many health benefits to the consumer. Fermentation has a multi-directional role and signif...
Open access
Research Article10.9734/cjast/2023/v42i474313
This split-plot experiment conducted during the rabi seasons of 2020-21 and 2021-22 at the Agricultural Research Farm, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, delved into the intricate relationships between crop establishment methods and irrigation...
Open access
Research Article10.9734/cjast/2023/v42i474314
The current investigation aimed to analyze growth and growth related attributes involving fifty tomato genotypes including three control varieties under low tunnel, paddy straw and open field conditions. The trial was carried out in Randomized Block Design (RBD) with three replic...
Open access
Research Article10.9734/cjast/2023/v42i464310
Plastics are made from petroleum and are difficult to biodegrade. Food packaging's goal is to keep food fresh throughout transportation from the factory to the client. Edible starch-based starches can be used to reduce the environmental impact of plastic packaging. The antioxidan...
Open access
Research Article10.9734/cjast/2023/v42i464306