G. Sripriya

Bio: G. Sripriya is an academic researcher from Indian Institute of Technology Madras. The author has contributed to research in topics: Fermentation & Eleusine. The author has an hindex of 4, co-authored 4 publications receiving 410 citations.

Effect of Fermentation on the Primary Nutrients in Finger Millet (Eleusine coracana)

Abstract: The effect of fermentation using endogenous grain microflora at 30 °C on the primary nutrients in finger millet (Eleusine coracana) is reported. The fermentation decreases the starch and long-chain fatty acid content. The pH drops by 2.1 units, leading to an increase of about 6.5 and 3.7 times in lactic and acetic acid contents, respectively. These are the major organic acids produced during fermentation. The total fat content decreased by about 42.9%, which favorably agrees with total loss in long-chain fatty acid content. The total microbial flora increased rapidly during the first 24 h of fermentation. Controlled fermentation using a mixed-culture inoculum taken from 18 and 48 h fermented millet decreased the fermentation time markedly as measured in terms of pH and titratable acidity. Keywords: Finger millet; Eleucine coracana; natural fermentation; primary nutrients; biochemical changes; carbohydrates; fatty acids

A Trust-Based Design for Secure and Quality of Service Routing in Mobile Ad Hoc Networks

Abstract: – The Mobile Ad Hoc Network (MANET), with its high dynamics, vulnerable links, and total decentralization, poses significant security issues. The MAODV (Multicast Ad-hoc On-Demand Distance Vector) protocol, a crucial routing protocol used in ad-hoc networks, falls short of security standards and is susceptible to assaults brought on by the hostile environment. The harmful nodal points can readily damage Mobile Ad-Hoc Networks (MANETs), which are made up of numerous wireless networks. The hardest task will be sharing bandwidth between wireless nodes while maintaining Quality of Service (QoS) for routing. To identify the potentially harmful nodes, trust-based routing strategies must be developed. The proposed effort entails constructing trust-based QoS routing with a secure mix of social and QoS trust. The suggested design's first method begins with the eradication of dead nodes, which leads to a packet collecting error. These dead nodes may also cause difficulty in the route analysis when employing trust mechanisms for communication. The suggested approach will perform better in terms of forwarding node selection based on packet behavioral characteristics. The forward node will be chosen depending on several parameters, including the residual energy between nodal locations, channel quality between nodes, and connection quality. The proposed method is simulated using the Network Simulator tool (NS2), and the simulation results show that the proposed approach is accurate and efficient in identifying and detaching problematic nodes at regular intervals.

Phenolics in food and nutraceuticals

Abstract: Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Free radical scavenging properties of wheat extracts.

Abstract: Three hard winter wheat varieties (Akron, Trego, and Platte) were examined and compared for their free radical scavenging properties and total phenolic contents (TPC) Free radical scavenging properties of wheat grain extracts were evaluated by spectrophotometric and electron spin resonance (ESR) spectrometry methods against stable 2,2-diphenyl-1-picryhydrazyl radical (DPPH*) and radical cation ABTS*+ (2,2'-azino-di[3-ethylbenzthiazoline sulfonate]) The results showed that the three wheat extracts differed in their capacities to quench or inhibit DPPH* and ABTS*+ Akron showed the greatest activity to quench DPPH radicals, while Platte had the highest capacity against ABTS*+ The ED50 values of wheat extracts against DPPH radicals were 060 mg/mL for Akron, 71 mg/mL for Trego, and 095 mg/mL for Platte under the experimental conditions The trolox equivalents against ABTS*+ were 131 +/- 044, 108 +/- 005, and 191 +/- 006 micromol/g of grain for Akron, Trego, and Platte wheat, respectively ESR results confirmed that wheat extracts directly reacted with and quenched free radicals The TPC were 4879 +/- 9278 microg gallic acid equivalents/g of grain No correlation was observed between TPC and radical scavenging capacities for DPPH* and ABTS*+ (p = 015 and p > 05, respectively)

Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products

Abstract: Specialty sorghums, their brans, and baked and extruded products were analyzed for antioxidant activity using three methods: oxygen radical absorbance capacity (ORAC), 2,2‘-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH). All sorghum samples were also analyzed for phenolic contents. Both ABTS and DPPH correlated highly with ORAC (R2 = 0.99 and 0.97, respectively, n = 18). Phenol contents of the sorghums correlated highly with their antioxidant activity measured by the three methods (R2 ≥ 0.96). The ABTS and DPPH methods, which are more cost effective and simpler, were demonstrated to have similar predictive power as ORAC on sorghum antioxidant activity. There is a need to standardize these methods to allow for data comparisons across laboratories. Keywords: Sorghum; antioxidant; phenols; ORAC; ABTS; DPPH

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Abstract: In the 21st century, climate changes, water scarcity, increasing world population, rising food prices, and other socioeconomic impacts are expected to generate a great threat to agriculture and food security worldwide, especially for the poorest people who live in arid and subarid regions. These impacts present a challenge to scientists and nutritionists to investigate the possibilities of producing, processing, and utilizing other potential food sources to end hunger and poverty. Cereal grains are the most important source of the world's food and have a significant role in the human diet throughout the world. As one of the most important drought-resistant crops, millet is widely grown in the semiarid tropics of Africa and Asia and constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists. The aim of this work was to review the recent advances in research carried out to date for purposes of evaluation of nutritional quality and potential health benefits of millet grains. Processing technologies used for improving the edible and nutritional characteristics of millet as well as challenges, limitations, and future perspectives to promote millet utilization as food for a large and growing population are also discussed.