NOPR Collection:

Hygrophila ringens (L.) R. Br. ex Spreng.- A new record from Rajasthan

2015-09-01T00:00:00Z

Title: Hygrophila ringens (L.) R. Br. ex Spreng.- A new record from Rajasthan Authors: Meena, K L Abstract: Hygrophila ringens (L.) R. Br. ex Spreng., was collected for the first time from Bhilwara Rajasthan. The detailed information on taxonomic account of this species has been presented here. Page(s): 241-243

Ethno-veterinary practices by tribals of Banswara district of Rajasthan

2015-09-01T00:00:00Z

Title: Ethno-veterinary practices by tribals of Banswara district of Rajasthan Authors: Yadav, Mohan Lal; Rajput, Devi Singh Abstract: The people of far-flung rural areas still depend to a large extent upon plants and household remedies for curing veterinary ailments. The folk knowledge of ethno-veterinary medicine and its significance has been identified by the traditional communities through a process of experience over hundreds of years. The present paper documented ethno-veterinary practices of tribals related to different medicinal problems in their livestock. The study was conducted in purposively selected Banswara district of Rajasthan. A total of 120 tribal families were selected from 8 selected villages of 2 tehsils. Data were collected through interview and detailed discussion with traditional healers and family members, known about indigenous traditional knowledge. A total of 31 practices were documented in 12 different ailments. Page(s): 237-240

Production technology for endangered medicinal plants of Kashmir Himalayas II. Cultivation profile of Inula racemosa Hook.f.

2015-09-01T00:00:00Z

Title: Production technology for endangered medicinal plants of Kashmir Himalayas II. Cultivation profile of Inula racemosa Hook.f. Authors: Siddique, Mohmmad Abubakar Ahmad; Jeelani, Syed Mudassir Abstract: Production technology of Inula racemosa Hook.f., an endangered medicinal plant has been standardized for commercial exploitation in the farmer’s field. The crop plants were raised through transplantation of seedlings during the months of November-December and early March with a planting density of 40,000 plants/ha. Besides, planting geometry, the nutritional requirements vis-a-vis crude production of the crop have been worked out. The optimum yield of the crude drug was obtained by supplementing the crop with 200 kg of nitrogen, 150 kg of phosphorus and 50 kg of potassium/ha. Resource allocation pattern worked out for the crop indicated that maximum biomass is accumulated with rootstocks during the month of October and therefore harvesting of the crude drug should be accomplished in this month Page(s): 231-236

Development of technology for bamboo seeds payasam- a traditional product of tribals in Wayanad district of Kerala

2015-09-01T00:00:00Z

Title: Development of technology for bamboo seeds payasam- a traditional product of tribals in Wayanad district of Kerala Authors: Prajeesha, P P; Rao, K Jayaraj Abstract: The bamboo [Bambusa bambos (L.) Voss] seeds payasam is a light brown to dark brown coloured product, the dark colour is due to dark jaggery used in its preparation. The payasam has flowable consistency and possesses pleasant caramel taste with a typical bamboo seeds flavor along with a dash of coconut flavor. Various ingredients of bamboo seeds payasam, viz. amount of bamboo seeds, water, jaggery, fresh coconut extract and milk along with process for preparation were optimized. The standardized method of preparation involved cleaning and washing of bamboo seeds, soaking 100 g seeds in excess of water for 6 h at ambient temperature, draining the water, addition of 300 mL of fresh water and pressure cooking at 15 psi for 10 min. The cooked grains were then mixed with jaggery syrup, 125 g of fresh coconut extract and 125 g toned milk. Then the entire mixture was heated and desiccated to a final weight of about 1 kg. The bamboo seeds payasam had a composition of total solids 38.75 %, fat 7.8 %, protein 4.96 %, lactose 0.56 %, sucrose 20.25 %, ash 0.84 % and other carbohydrates 4.34 %. Based on the sensory evaluation and textural results, it was observed that the shelf life of the payasam was 1-2 days at 30 ^oC and more than 15 days at 5 ^oC. Page(s): 200-212