1c:I[776865,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/1270dead247da766.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/2d7aa753e81324a8.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/263f2cdcb9aa2341.js","/_next/static/chunks/294b9525248c8e5f.js"],"Grid"] 1d:I[617291,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/1270dead247da766.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/2d7aa753e81324a8.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/263f2cdcb9aa2341.js","/_next/static/chunks/294b9525248c8e5f.js"],"GridCol"] 1e:I[654155,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/1270dead247da766.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/2d7aa753e81324a8.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/263f2cdcb9aa2341.js","/_next/static/chunks/294b9525248c8e5f.js"],"default"] 1f:T456,The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind flour in bread formulation, and to characterize physical properties of produced high fibre bread. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three different ratio (5, 10 and 15%) to produce partially substituted wheat flour (WF) with JRF. All bread samples including bread sample based on WF [BC (as control)], bread based on WF substituted with 5% JRF (B5JRF), bread based on WF substituted with 10% JRF (B10JRF) and bread based on WF substituted with 15% JRF (B15JRF) were undergone proximate and physical analysis. The incorporation of JRF caused significant influence on bread volume and texture attributes. Increasing the level of JRF incorporated into WF caused an increase in hardness and darkness of bread samples, and decrease in their volume compared to the control. Bread samples substituted with 5% JRF had the highest mean scores of overall acceptance.20:T474,To compare the effect of different agricultural wastes on growth and yield of mushroom production, three species of Pleurotus viz. P. sajor-caju (V₁), P. ostreatus (V₂), and P. djmor (V₃) were grown on three different substrates cotton waste (T₁), wheat straw (T₂) and paddy straw (T ₃). The fastest spawn running, primordial initiation, harvesting stage, maximum number of fruiting bodies and maximum yield was observed in T ₁ took minimum number of days T₃ showed maximum yield in 1^st flush showing no significant differences with treatment T₁ whereas T₁ took maximum yield in 2^nd flush and 3^rd flush. P. djmor showed the highest percentage of dry matter (17.23%) and moisture content was found high in P. sajor-caju (87.37%). P. ostreatus and P. sajor-caju showed the maximum protein (27.23%) and fiber (26.28%) contents. The ash contents were found maximum P. sajor-caju (9.08%).The highest fat and carbohydrate contents were found in Pleurotus djmor (3.07%) and P. djmor (37.69) respectively.21:T7a1,

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