Vellore Institute of Technology (VIT) is a private university located in&nbsp;Tamil Nadu, India. Founded in 1984, as Vellore Engineering College, the institution offers 20 undergraduate, 34 postgraduate, four integrated and four research programs. It has campuses in Vellore, Amravati, Bhopal and Chennai.

VIT is one of the top ranked private universities in India according to NIRF, THE and QS Rankings.&nbsp;Govt. of India has recognized&nbsp;VIT, Vellore as an&nbsp;Institution of Eminence. This has allowed VIT to take independent quality initiatives and move up in world ranking.

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VIT University

VIT Unitversity

Department of Biotechnology

School of Bio Sciences and Technology

Vellore Campus

Oncolog-Hematolog.ro

Role of nutrition in cancer

Non-communicable diseases are the leading cause of death around the world according to WHO, with developing countries in the top of the list. The rise in lifestyle diseases can be blamed on tobacco use, poor diet and harmful use of alcohol. Main factors leading to emerging lifestyle diseases are-urbanization, changes in diet, reduction in physical activity, westernization of food system and shifting of food preferences from nutritious healthy food to high energy food products. In the presence research, a nutrient augmented food additive powder which could be used as a nutrition supplement was prepared. This powder can be added to ready-to-cook packages to fortify the nutrient condition of the same. For the development of powder main ingredients were minor millets, pulses, vegetables and nuts rich in fiber, protein, micronutrients and bioactive compounds. The composition of ingredients in additive was decided by preliminary sensory analysis. The developed food additive powder was added to two branded ready-to-cook products viz., soup and noodles. The statistical analysis revealed that the soup and noodles with the food additive was liked by 50-70% of the consumers tested. The food additive was also analyzed for crude fiber, protein, fat, carbohydrate and moisture content. Among these protein (18%) and fiber (5.5%) content was found to be significant. It was further tested for minerals like Magnesium, Calcium, Potassium, Sulphur, and Phosphorus which were found to be 31.35%, 22.3%, 31.28% and 8.7% respectively of % RDA value for Indians. Among the vitamins, Vitamin A was found to be 9.18 mcg/100g of the sample. © RJPT All right reserved.

World University root node

Research Journal of Pharmacy and Technology

A nutrition dense additive for processed food items

Consumption of liquid food helps in better assimilation of nutrients than solid food. Coconut milk is used in wide varieties of traditional Indian cuisine and it is considered to be a nutrient dense food. Hence this study aimed at developing a ready to drink coconut based beverage and analyzed its sensory, nutritional and shelf life properties. Different combination of ingredients were used. They were subjected to nutritional and sensory analysis, besides testing for the shelf life. Combination 1 was comparable with the control in terms of sensory property. The protein content in the prepared beverage was fivefold higher than the control. © RJPT All right reserved.