NISCAIR Online Periodicals Repository Collection: NPR Vol.5(4) [July-August 2006]

**Establishment and Economic evaluation of micropropagated Jeewanti (Leptadenia reticulata Wight & Arn.) plants in field**

Title: Establishment and Economic evaluation of micropropagated Jeewanti (Leptadenia reticulata Wight & Arn.) plants in field

Authors: Shekhawat, N S; Kackar, A; Rathore, M S; Singh, M; Dagla, H R; Arya, Vinod

Abstract: Leptadenia reticulata Wight & Arn. is an important medicinal plant. There is heavy demand of the plant and its biomass which can not be fulfilled by the natural/ present practices of propagation. Natural propagation of this plant is poor and the plant is threatened in nature. Thus, there is a need for applying biotechnological methods for large scale propagation. Micropropagation studies were carried out by the authors on explants. Multiple shoots were differentiated on Murashige and Skoog’s (MS) medium containing 5.0 mg/litre 6-benzylaminopurine (BAP). The shoots further multiplied on MS medium + 1.5 mg/litre BAP and 0.5 mg/litrekinetin (KN) and the cloned shoots, treated with 200 mg/litre of Indole-3-butyric acid (IBA), rooted ex vitro. The plantlets were transferred to bottles containing soilrite moistened with half-strength MS macro salts. The hardened plants were transferred to polybags and kept in shade house for acclimatization. Subsequently field trials were carried out at villages Manai (Jodhpur) and Kachholi (Sirohi) of Rajasthan. In the present paper establishment of micropropagated plants, cultivation, growth and net profit from biomass produced has been reported for environmental conditions of Rajasthan. Total dry biomass harvested was 2800 kg/acre/ for first year and 3000 kg/acre/for second year.

Page(s): 311-314

Wild edible fruits of Tripura

Title: Wild edible fruits of Tripura

Authors: Sankaran, M; Prakash, Jai; Singh, N P; Suklabaidya, A

Abstract: Tripura is one of the eight jewels of the North-Eastern States and the state weather is characterized by subtropical, warm and humid condition, which favours the luxuriant growth of various edible fruit crops. In addition to the major fruits grown (Mango, Litchi, Pineapple, Orange, Banana and Jackfruit) in this state, there are many edible fruits exist naturally in forest as well as in cultivable areas. These fruit plants are playing a vital role in providing nutritional and economic security to the poor masses in rural areas but the commercial importance and market value of these wild fruits is unknown to them. This paper lists the wild edible fruits and their uses for further exploration

Page(s): 302-305

Solid state fermentation of apple pomace for the production of value added products

Title: Solid state fermentation of apple pomace for the production of value added products

Authors: Joshi, V K; Attri, Devender

Abstract: Food industry in general, generates a large quantity of waste (i.e. peel, seed, pomace, rags, kernels, etc.) which is biodegradable in nature. Due to richness in carbohydrates, dietary fibres and minerals, such wastes have the potential to support the growth of microorganisms involved in the production of various products. Laboratory scale solid state fermentation (SSF) of waste from apple processing industry revealed the possibility of production of several value added products. Solid state fermentation of apple pomace by Saccharomyces cerevisiae and removal of ethanol followed by drying increase the nitrogen and fat content in the fermented and dried apple pomace for use as an animal feed. S. cerevisiae, in sequential interactive culture improve the soluble protein content of the fermented apple pomace. The product (animal feed) could successfully be fed to the poultry after mixing with standard feed in the ratio of 1:1. SSF of apple pomace using Aspergillus niger yield pectin esterase enzyme much more than submerged fermentation. Production of different biocolours by fermentation with Chromobacter sp., Sarcina sp., Rhodotorula sp. and Micrococcus sp. is possible along with citric acid production in SSF by A. niger, all having commercial value. Apple pomace utilization can become a model for the value addition of similar wastes and development of solid state fermenter and downstream processing will go a long way in developing technology from laboratory to pilot scale. In present paper authors have summarized various research reports and their work on solid state fermentation of apple pomace and the production of value added products.

Page(s): 289-296

Non-saccharide natural intense sweeteners – An overview of current status

Title: Non-saccharide natural intense sweeteners – An overview of current status

Authors: Surana, S J; Gokhale, S B; Rajmane, R A; R B Jadhav, R B Jadhav

Abstract: The global consumption of herbs as medicine, nutraceuticals, food additives, cosmaceuticals, etc. is increasing rapidly. One of such area of high commercial potential is non-saccharide sweeteners. Numerous compounds of plant origin are reported to have different degree of sweetness. In the light of limitations of currently marketed synthetic sweeteners as well as drastic reduction of high-calorific sugar consumption especially in developed countries, an area of low-calorific, non-saccharide natural sweeteners is gaining tremendous commercial significance. However, in recent past non-saccharide natural sweeteners gone through several ups and downs, therefore, before commercialization of non-saccharide natural sweeteners for both pharmaceutical as well as food industry, it needs to undergo rigorous evaluations. The present paper is a compilation of information on non-saccharide intense natural sweeteners derived from plant metabolites.

Page(s): 270-278