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). .....

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
Abstract: Challenges such as protein-energy malnutrition are usually encountered during the period of complementary feeding and this can conveniently be attributed to over consumption of cereal based complementary foods in developing worlds, thus the need for incorporation of cheap protein food sources such as legumes in order to increase the protein content of the cereal based weaning foods. Millet, African yam bean and tiger nuts are among the underutilized, cheap and readily available crops found in African and many developing countries of the World. The successful use of plant protein sources as food ingredients depend to a large extent on their contribution to the overall beneficial qualities they impact to the manufactured food and this depend to a large extent on their functional and pasting properties. This research is aimed at investigating the functional and pasting properties of ten formulated flour blends from these crops in order to establish an appropriate formula for an affordable complementary food production. Functional and pasting properties of the flour blends were determined using standard procedures. The results obtained showed that bulk density ranged from 0.62 to 0.77g/ml; water absorption capacity between 151 and 175%; swelling power between 4.21 and 5.60%. The peak viscosity ranged from 100 to 117 RVU; breakdown from 9.83 to 14.17 RVU; final viscosity between 142 and171.17 RVU; setback from 31.50 to 67.42 RVU; pasting temperature from 84.83 to 88.100C. This study revealed that all samples will make firm gels and good products.

ABSTRACT
Abstract: The tomato (Lycopersicum esculentum Mill) is the most consumed vegetable fruit in the world. It contributes to the proper functioning of the body. It is a good source of bioactive substances against cardiovascular and metabolic diseases (diabetes) and cancers. The objective of this study is to determine the physicochemical and organoleptic characteristics of three varieties of tomato. The samples were taken from producers in the town of Daloa. The physicochemical parameters (water, ash, vitamin C, degree, brix, pH and titratable acidity) were determined by standardized methods, an organoleptic analysis (hedonic test and sensory profile) was carried out. The results showed that the contents of water (91.36 and 94.52%), ash (10.63%-13.28%) and vitamin C (150.28% -156.15%) were high, but the contents in degree Brix (4 to 7.93˚Brix), the pH (4.06% - 4.36%), in titratable acidity (5.12 to 9.33 ± 1.53 meq.g / 100g) are weak. For sensory analysis, all tomatoes are accepted by tasters; however variety A1 is less than those of Kilélé and Cobra 26. The sensory profile shows a difference between the three varieties. Tomatoes are good sources of nutrients, especially vitamin C. It would be interesting to include them daily in our diets.

ABSTRACT
Abstract: The aim of this cross-sectional study was to determine the under five children regarding protein energy malnutrition. Protein-energy malnutrition (PEM) is a public health problem and is associated with high morbidity and mortality. The study was conducted at Rajshahi Metropolitan city of Bangladesh; a 1356 Mother’s which is located in Rajshahi, Bangladesh. The study was carried out from January 2020 to December 2020 in Rajshahi Metropolitan city of Bangladesh. It is likely that mothers who are in admitted their children in hospital for treatment in pediatrics words under 1356 mother’s 14% are10-19years, 58%are 20-29years, 20% are 30-39years, and 8% are 40-49 years. Mother’s educational status 10% are illiterate 54% are up to class v, 30% are up to class vi-xii, 6% are Graduate and above. Among them 86% are house wife, 8% are govt. service, and 6% are teacher.46% are lower class, and 42% lower middle class, 10% are upper middle class, and 2% are higher class. Among them 86% are Muslim, 10% are Hindu and 4% are Christian. According to the data collection the respondent’s home location 32% comes from urban and 68% comes from rural. Finally the study might be held to carry out further in-depth study in this regard.

ABSTRACT
Abstract: Today’s agriculture programme demands production of designer foods which is beneficial both to producers and consumer. Agriculture requires transformation from subsistence farming to consumer demand oriented one with good market and income generation approach. Sorghum with its diverse end uses is one such food which can play significant role and be profitable to farmers. In the present study, 60 sorghum genotypes were evaluated over two seasons to identify genotypes suitable for semolina recovery, endosperm texture efficiency and proximate composition. Semolina recovery, percent starch and percent protein had significant (p≤0.0001) association with white, brown and red sorghum genotypes. Semolina recovery ranged from 36.17% to 66.55%, whereas starch ranged from 52% to 66.25% and protein ranged from 7.3% to 12.35%. Similarly nonsignificant deference was observed with endosperm texture in brown and red sorghum genotypes and ranged from 25% to 100%. Mean ± standard deviation (SD) values were calculated for white, red, and brown sorghum genotypes. In this study, the information given and the genotype identified will help in enhancing the demand for sorghum as a beneficial industrial crop.

ABSTRACT
Abstract: Food spoilage is a universal problem where the food item will lose its quality, texture, flavor, and it will be no more suitable for consumption. Biological contaminants are the main reason for food deterioration and damage. There exists a process called “Food Preservation” used to prevent, maintain, and protect food from damage and spoilage. It is essential also to extend the shelf life of the food product. Each type of food can be protected and preserved either physically or chemically. However, some of the chemical preservatives have drawbacks that can’t be anymore safe to be used. A number of studies shed the light on the importance of a natural compound named “Thymol” to be used as a preservative in cottage cheese. The latter has limited shelf life due to its high moisture content (~75%) and relatively high pH (~5). Thymol is characterized by its phenolic group and it has many roles. Recently, many researchers tried to detect the effectiveness of thymol in extending the shelf life of the cottage cheese by improving its quality and protecting it from microorganisms. The studies assure that thymol protects the sensorial properties of cottage cheese and extends its shelf life without causing any risks.