ABSTRACT
Coffee is a brewed beverage which is made from the bean seeds of plants belonging to the Rubiaceae family. The consumption of coffee has grown over time for its appreciated taste and beneficial effects on health. Commercial samples of Liven alkaline coffee, Nescafe original coffee and Nescafe original decaffeinated coffee were subjected to phytochemical screening in order to detect classes of phytochemical compounds present in them. Proximate analysis was conducted as well using standard procedures. The results of the study showed that the coffee samples contained a significant number of phytochemicals which includes carbohydrates, flavonoids, saponins, alkaloids, tannins and polyphenols. The Liven alkaline coffee have highest quantity of alkaloids (3.10 ± 0.82 %) and carbohydrates (0.134 ± 0.009 mgGE/g) compared to the Nescafe original coffee; alkaloids (1.43 ± 0.80 %) and carbohydrate (0.031 ± 0.005 mgGE/g) and the Nescafe original decaffeinated coffee; alkaloids (2.57 ± 0.12 %) carbohydrate (0.041 ± 0.010 mgGE/g). The caffeine content of the three samples varied appreciably with the Nescafe original coffee containing 132.25 PPM, Liven alkaline coffee having 20.53 PPM and Nescafe original decaffeinated coffee having 8.33 PPM. The proximate analysis revealed that Liven alkaline coffee have the highest ash content with 3.3 % while Nescafé original coffee have the highest moisture content with 5.1 %.

ABSTRACT
The impact of prebiotic on gut microbiota has been studied to varying extents, scarcely little importance is given for its effective utilisation to contribute their nutritional and health benefits to cure or manage diseases. Prebiotics compiles non-digestible fibres which serves as the nutrition for gut microbiota. Gut microbiota release biproducts in the intestine which are beneficial for animal as well as human health with different physiological impacts including diabetes, hypertension, obesity, hormonal brain axis, cancer etc. The present review is a comprehensive and an updated compilation of the available works on different plants with prebiotic properties. Due attention has been taken to cover the on-going trends and recent advances with a perspective vision and their holistic usages and beneficial applications in humans. The current study also shed light on production aspects of prebiotic plants which will enlighten farmers and producers for better economic growth.

ABSTRACT
Beet root (Beta vulgaris) is a rich source of Antioxidant and minerals including sodium, potassium, iron and magnesium. Beet root are low in calories value (about 45Kcal per 100g) and zero cholesterol. Food colour is the most important parameters improve food quality to a significant level. Beet root has several medicinal properties such as anti-hypertensive, anti-microbial, anti-inflammatory, hepato-protective, anti-cancer and diuretic. This study was conducted to improve the use of natural colorants in food and food products and also improve the nutritional quality of food. The chemical analysis of these study showed beet root have a phytochemical property. The present study was designed to evaluate phytochemical analysis and antibacterial activity of beet root and to provide a brief knowledge association with health benefits of beet. In conclusion, these results suggest that beet root have good phytochemical properties.

ABSTRACT
There are many types of other non conventional green leafy vegetable which are grown and consumed locally but has not been explored nutritionally. These non conventional green leafy vegetables are not cultivated but they grow naturally near water and in the open space. The present study was conducted to evaluate the phyto-chemicals, anti oxidant and nutritional quality of the selected non conventional green leafy vegetables grown locally /wild in Himachal Pradesh using standard methods. Five non conventional green leafy vegetables i.e. Bharase, Fafru, Khokhuya, Bichu butti and Chu-nali were taken for the study. The parameters analysed were. Flavonoids, DPPH activity proximate constituents dietyary fiber and mineral content. The results revealed that there was variation in the physical characteristics of the all non conventional green leafy vegetables. Nutritional quality evaluation revealed that the Bichu butti (Utrica diocia) was more nutritious as it contained 3.46 per cent protein, 11.38 per cent carbohydrates, 2.20 per cent ash and also 62.92kcal/100gm energy on fresh weight bases as compared to other non conventional green leafy vegetables. DPPH (57.07%) and Flavonoids (9.04%) were maximum in Bichu butti followed by Chu-nali. Bharase contained higher amount of macro and micro elements.

ABSTRACT
Human health risk increases with higher exposure to free radicals. An imbalance between the number of free radicals and antioxidants in the body results in oxidative stress. Oxidative stress triggers a variety of diseases, including cardiovascular disease. Betamelor contains anthocyanins, flavonoids and isoflavones, it is expected to reduce oxidative stress. The purpose of this study was to analyze the potential of betamelor (black rice, red beans, and moringa leaves) on cholesterol levels in rattus norvegicus rats induced by a high-fat diet. This is an experimental study with pre and post control group design. A total of 30 female of rattus norvegicus strains aged 5-6 months with a weight of 150-200 g were induced orally using a high-fat diet about two ccs/day. Experimental animals were divided into five groups, namely standard feed (K0), standard feed with 2cc/day of simvastatin (K1), 20% betamelor-based feeding (K2), 50% betamelor-based feeding (K3), and 80% betamelor-based feeding (K4). Betamelor was intervened about 5% of bodyweight for 14 days. Blood sampling and analysis were carried out twice, at week 0 (before the intervention) and week 2 (after the intervention). Blood was drawn directly from the eye vein (ocular artery) ± 2 ml using microhaematocrit capillary tubes after anesthetized with 10 mg/kg body weight of ketamine. Cholesterol data were analyzed by Analysis of Variance (ANOVA) at a 95% confidence level. If the results of the analysis show a significant effect on the response variable, then a Tukey test will be conducted. Data processing and analysis were performed using Microsoft Excel and SPSS for Windows version 22.0. Result: There were significant differences (p <0.05) in the K2, K3, and K4 groups, with total blood cholesterol levels of 10.1 mg/dl, 18.0 mg/dl, and 22.02 mg/dl, respectively, compared to the control group (K0). There were significant differences found in the K2 and K3 groups compared to the positive control group (K1). Comparison

ABSTRACT
Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked. The cookies were prepared and development of enriched mint powder. The cookies prepared were then analyzed for the various sensory quality attributes like color, flavor, appearance, taste, texture and overall acceptability by a semi-trained panel of 10 judges on a 9-point Hedonic scale (1-extremely dislike, 9- extremely like) in accordance with methods suggested by Am trine et al. (1965). The scores obtained were then statistically analyzed as per the methods given by Panes and Sukhumi (1985). This Processing was conducted in the factory of Ispahani foods limited Group, Gazipur. Bangladesh, The study work has been done From June to December, 2019; a general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter" as thin as possible, which allows the bubbles responsible for a cake's fluffiness to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.

ABSTRACT
Background: Water is the main component of the human body. The effect of an adequate fluid consumption is well-known and its relevance for the maintenance and promotion of health cannot be denied. Water is an essential nutrient for humans with several vital roles including: maintaining body functions, temperature and preventing dehydration. The human body consists of about 60% of water. The water in the body has numerous physiological roles: it is essential for the breathing (oxygen transport to the cells) and metabolism, digestion (absorption of nutrients). Nevertheless, many students ignore drinking water because of the modern lifestyle and the existence of alternatives to water. The previous studies notes that drinking water is connected with healthy dietary practices including reduced sugar-sweetened beverages consumption, but few studies considered the impact of drinking water on the total energy (calories) intake. Aim of study: This study was designed for evaluate of both plain water (pure water) and total water (water from pure water, beverages, and foods), and the intake is tested for its relationship with the daily energy intake, body mass index (BMI), and physical activity of students. Methods: This study was designed a cross-sectional descriptive study, a total number of 455 (231 females and 224 males) of medical college students were collected randomly, aged from 19-30 years, and collected from five medical faculties for all study years in the campus, ,food, fluid, and plain water intake of subjects was assessed, by 24-hour recall method. Dietary intake of subjects was analyzed manually by nutritionists. In this study, an assessment of the intake of both plain water (pure water) and total water (water from pure water, beverages, and foods) is performed, (drinking fluid values merged with data on the water content of foods and the rate of metabolic water were figured out. The mean of total and plain water intake made and analyzed (spss version20). .....