Effect of Neutraceutical Dosa on Antimic (1)

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Research article ISSN 0976 – 4402

Effect of Neutraceutical Dosa on Antimicrobial Activity

Sulochana. S 1 _{, Bakiyalakshmi S. V.}2 1 – Senior Scientist, IICPT, Thanjavur

2 – Biotechnologist, Amphigene Research laboratories, Thanjavur. [email protected]

ABSTRACT

Dosa is a thin, crispy, texture and desirably sour flour. The dosa is a power packed healthy breakfast or snack for all ages. It is a rich source of proteins, carbohydrates. Rice has been used in many countries (Malaysia, China) for medicinal purpose. In chinesh believe, rice strengthen the spleen, weak stomach, increase appetite and also rice has the capability to enrich body elements, to regulate blood pressure, to prevent skin disease. In Kerala, the Navara is believed to have medicinal property and is used to increase semen, fertility, increase the weight of foetus, increase the mother milk and it also a remedy for Rheumatism and Neural disorders. The dosa mix was prepared with Navara rice, legumes like black gram, Bengal gram, green gram, spices, medicinal leaves like Tulasi, Modakkarthan etc. The Proximate analysis of Navara Dosa mix have high amount of Protein and Fibre when compare with Navara Rice and also the Navara dosa with leafy material shows low hardness (64.682), stickiness (1.005) and stringiness (13.269). The growth of microorganisms can be inhibited or killed by some active compounds. These are called antimicrobial activity. Aspergillus flavus is a mould and some stains are producing large amount of Aflotoxin. The inhalation of spores causes bronchial and pulmonary infection of man. E.coli is a gram negative, rod shape bacteria. It is found in gut of human. It can be an opportunistic pathogen addition of leafy materials and pulses. This is used for the growth of children. From this study it is inferred that Neutraceutical and also healthy break fast food for human and children.

Key words: Navara Rice, Antimicrobial Activity, GCMS, Texture Analysis, Neutraceutical

1. Introduction

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Sulochana. S, Bakiyalakshmi S. V.

International Journal of Environmental Sciences Volume 1 No.5, 2011 728

2. Materials and Methods

The present work is aimed to enrich the nutrient content of dosa and to prepare a ready mix for dosa. This mix was made of Navara brown rice flour, Ragi flour, Bengal gram flour, Black gram flour, Green gram flour, Asafoetida powder, Red chili powder, Cumin, Fenugreek powder and along with spices and many medicinal leaves. Likewise, by adding various medicinal plants we can turn the plain dosa into a Neutraceutical Dosa.

The ingredients which are used in the powdered form for the preparation of readymix Navara Dosa are shown in Table 1.

Table 1: Preparation of different ingredients of Dosa mix

S.No Ingerdients Percentage (%)

Major ingredients

1 Navara rice flour 50

2 Ragi flour 15

3 Black gram flour 5.25

4 Bengal gram flour 5

5 Green gram flour 5

Minor ingredients

6 Rava flour 2.5

7 Corn flour 2.

8 Fenugreek powder 2

9 Cumin powder 1

10 Black pepper powder 1

11 Red chilly powder 1

12 Asofoetida powder 1

13 Salt 2

Medicinal ingredients

14 Thulasi 1

15 Thuthuvalai 1

16 Curry leaves 1

17 Kalyana munungai 1

18 Omum 1

19 Modakkarthan 1

20 Coriander leaves 1

21 Omum leaves 1

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3. Result and Discussion

3.1. Proximate Analysis

The proximate analysis reveals, that the brown rice powder which is the major constituent of the mix exhibits 12.6% moisture, 7.3% protein, 74% carbohydrate, 1.34% fibre, 3.89% fat, 1.45% free fatty acid and 0.5% ash. The Dosa mix contained 12.4% moisture, 10% protein, 70% carbohydrate, 2.8% fibre, 3.08% fat, 1.37% free fatty acid and 0.8% ash. The Amylose content was 22.9% in dosa mix and it was 25.8% in Navara brown rice.

Figure 1: The Nutritional Composition of Navara Rice and Navara Dosa Mix

Figure 2: The Changes of Oil and FFA during Storage

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3.2. Antimicrobial Activity

The result revealed that the Navara dosa mix has high antimicrobial activity against A.flavus and E.coli. The Zone of inhibition was 25mm for A.flavus and E.coli, due to the combine of Navara rice, legumes, spices and medicinal leaves. Hence, the dosa mix has implication for preventing or treating infections caused by microorganisms.

Figure 3:The Zone of inhibition of different Dosa ingredients and Dosa mix exhibited on A.Flavus and E.coli.

3.3. GCMS (Gas chromatographymass spectrum)

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Table 2: The Phytocomponents identified in the alcoholic extract of Navara dosa mix (GCMS study)

Sl

No RT Name of the compound

Molecular

Formula Molecula r Weight Peak area %

Compound

Nature Activity

1 3.86 Glycerin C3H8O3 92 1.72 Alcohol Preservative and Antimicrobial 2 4.95 Ocimene C10H16 136 0.07 Antimicrobial

property 3 7.42 Benzaldeh

yde,4 (1 methylethy

l)

C10 H _12O ₁₅₀ _1.16 _Anticancer property

4 8.06 Phenol, 2 methyl5

(1 methylethy

l)

C10H14O 150 1.16 Antimicrobial

property

5 9.00 Eugenol C10H12O2 164 0.16 Anticancer property and antimicrobial

property 6 9.43 Benzene,1,

2 dimethoxy

4(2 propenyl)

C11H14O2 178 0.25 Antimicrobial property

7 10.1 Carophylle

ne C15H24 204 0.57 Sesquiterp ene antibacterial, Antitumour, anti inflammatory,F

ungicide. 8 13.8 Azulene,

1,4 dimethyl

7 (1 methylethy

l)

C15H18 198 0.08 alkyl Antidiabetic and antioxidant

9 14.2 Tetradecan

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oic acid alpha reductase

inhibitor, and Hypocholesterol

emic 11 17.6 Hexadecan

oic acid ethyl ester

C18H36O2 284 0.39 Fatty acid

esters No activity

12 19.2 9,12 Octadecadi

enoic acid (z,z)

C18H32O2 280 0.06 Linolenic

acid preventive, Cancer Anti

C19H36O2 296 0.06 Linolenic

acid preventive, Cancer Anti inflammatory, Hypocholesterol

emic 14 19.6 Phytol C20H40O 296 0.10 Diterpene Cancer

preventive, antimicrobial,

anti – inflammatory 15 20.4 Oleic Acid C18H34O2 282 75.7

7 Fatty acid Antiarthritics 16 20.6 Octadecan

oic acid C18H36O2 284 3.09 Linolenic acid Antifungal, anti inflammatary property

17 23.5 Eicosanoic

acid C20H40O2 312 0.22 Fatty acids Antifungal, anti inflammatary property 18 25.4 Phenol 2,4

–bis(1 phenylethy

l)

C22H22O 302 0.18 Antimicrobial

property

C24H38O4 390 0.72 Plasticizel compound

s

Antimicrobial property

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3.4. Texture Analysis

In order to asses the texture was measured using the Texture analyzer TAHDPlus using of P/0.75S; ¾" glass ball probe. Resulted in the normal Navara dosa shows high hardness (77.977), stickiness (1.418), and stinginess (13.405). Whereas in Navara dosa with leafy material shows low hardness (64.682), stickiness (1.005) and stringiness (13.269) due to the addition of leaves and pulses which are reduce the starch content of dosa.

Figure 4:The Graph for Texture analysis of Navara Dosa

Figure 5: The Graph for Texture analysis of Navara Dosa with Leaves

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4. Symbols and Abbreviations

AOAC Association of Analytical Communities A.flavus Aspergillus flavus

CV Coefficient Variation E.coli Escherichia coli FFA Free Fatty Acid

GC –MS Gas chromatographymass spectrum MIC Minimum Inhibitory Concentration SD Standard Deviation

Acknowledgements

The authors wish to express their thanks to Mrs. S. Sulochana (S.S) for guided the project, and to IICPT for assistance in identifying the Texture, Chemical Compounds of the sample. This study was supported by Amphigene Research laboratories.

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