DOCSLIB.ORG

Probing the Nutritive and Therapeutic Potential of Pakistani Sesame Cultivars for School Going Children

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Probing the Nutritive and Therapeutic Potential of Pakistani Sesame Cultivars for School Going Children PROBING THE NUTRITIVE AND THERAPEUTIC POTENTIAL OF PAKISTANI SESAME CULTIVARS FOR SCHOOL GOING CHILDREN By Sabiha Abbas 2006-ag-1393 M.Sc. (Hons.) Food Technology A thesis submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY IN FOOD TECHNOLOGY NATIONAL INSTITUTE OF FOOD SCIENCE & TECHNOLOGY FACULTY OF FOOD, NUTRITION AND HOME SCIENCES UNIVERSITY OF AGRICULTURE FAISALABAD PAKISTAN 2019 i ii iii iv v DEDICATION I dedicate this humble effort to HOLY PROPHET HAZRAT MUHAMMAD (PEACE BE UPON HIM) And My Father, Mother (Late), sisters and brothers, who never stop believing in me vi ACKNOWLEDGEMENTS I am proud to think that what words do justice to express my thanks to ALMIGHT ALLAH (The Omnipotent, The Omniscent, The Most Merciful and The Most Beneficient) who is the entire source of all knowleddge and wisdom to mankind. His bounteous blessing that flourished my thoughts and fulfilled my ambitions and my modest efforts in the form of this write up and made this material contribution towards the deep ocean of scientific knowledge already existing and which is a permanent source of benefit for His humanity and creatures. All praises be to the HOLY PROPHET MUHAMMAD (Peace be Upon Him), the city of knowledge, the illuminating torch and the rescuer of humanity from giving astray, Who’s teachings enlightened my heart and flourished my thoughts. The work presented in this manuscript was impossible to be accomplished without the sympathetic attitude, utmost care, observant pursuit, scholarly criticism, cheering perspective and enlightened supervision of my sweet teacher Dr. Mian Kamran Sharif (Assiociate Professor), National Institute of Food Science and Technology, University of Agriculture, Faisalabad. I am grateful to his ever-inspiring guidance and constructive suggestions throughout the course of this effort. I am thankful to the member of my supervisory committee, Prof. Dr. Masood Sadiq Butt, Dean, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Prof. Dr. Nuzhat Huma, Director Geneal, National Institue of Food Science and Technology, University of Agriculture, Faisalabad Dr. Muhammad Shahid (Associate Professor), Department of Biochemistry, University of Agriculture, Faisalabad, for their consistent guidance to accomplish this study. Words are lacking to express my humble obligation to my “Sweet Father, Mother (Late), Sisters and Brothers” who always longed for my successful and happy life. Their endless efforts and best wishes sustained me at all stages of my life and encouraged me for achieving high ideas of life and their hands always remain raised in prayer for my success. O ALLAH! Shower your countless blessing on them. It’s my ever pray that Allah bless them with long, happy and healthy life. Extreme love, utmost sincerity and caring behavior of my senior fellows Dr. Faiz ul Hassan Shah, my junior fellows Mr. Ghulam Murtaza, Mr. Wahab Ali Khan and my sweet sister and friends Ms.Shamaila Abbas, Ms.Sana Sadaat, Ms. Farah Ahmad, Ms. Mehwish Liaquat. The sacrifices, they offered for me, will always shine in my mind like twinkling stars. O ALLAH! Bless them with all the happiness of life and highest status in the next coming permanent world. If pearls were words and flowers feelings, it would be easier to express my heart felt gratitude and indebtedness to all the PEOPLES and FRIENDS who HELPED me in any way throughout my life. May Allah Almighty infuse me with the energy to fulfill their noble inspiration and expectations and further modify my competence. May Allah bless us all with long, happy and peaceful lives. Sabiha Abbas vii viii 4.5 Biological Evaluation of Sesame Flour Supplemented 107 Doughnuts 4.6 Efficacy Studies in school aged children 113 5 Summary 160 Recommendations and future directions 165 Limitations of the study 166 Literature Cited 167 Annexures 188 ix List of Tables Sr. No. Contents Page # 3.1 Formulations used in study (g/100g) 40 3.2 Experimental diets 44 Mean squares for proximate composition of sesame flours of 4.1 49 different cultivars Proximate composition (%) of sesame flours of different 4.2 50 cultivars Mean squares for mineral contents of sesame flours of different 4.3 53 cultivars Mineral contents (mg/100g) of sesame flours of different 4.4 54 cultivars Mean squares for essential amino acids in sesame flours of 4.5 57 different cultivars Mean squares for non-essential amino acids in sesame flours of 4.6 58 different cultivars Essential amino acids composition (g/100g) of sesame flours of 4.7 59 different cultivars Non-essential amino acids composition (g/100g) of sesame 4.8 61 flours of different cultivars Mean squares for antioxidant potential of sesame flours of 4.9 64 different cultivars 4.10 Antioxidant potential of sesame flours of different cultivars 65 Mean squares for bioactive components in sesame flours of 4.11 68 different cultivars Bioactive components (ppm) in sesame flours of different 4.12 69 cultivars Mean squares for sensory evaluation of white and black sesame 4.13 71 flour supplemented doughnuts Effect of white and black sesame flour supplementation on the 4.14 72 color of doughnuts Effect of white and black sesame flour supplementation on the 4.15 74 aroma of doughnuts Effect of white and black sesame flour supplementation on the 4.16 75 taste of doughnuts Effect of white and black sesame flour supplementation on the 4.17 77 texture of doughnuts Effect of white and black sesame flour supplementation on the 4.18 78 chewability of doughnuts x 4.19 Effect of white and black sesame flour supplementation on the 80 mouthfeel of doughnuts Effect of white and black sesame flour supplementation on the 4.20 81 overall acceptability of doughnuts Mean squares for proximate composition of sesame flour 4.21 85 supplemented doughnuts Effect of treatments on the proximate composition (%) of 4.22 86 sesame flour supplemented doughnuts Mean squares for mineral contents of sesame flour 4.23 89 supplemented doughnuts Effect of treatments on the mineral contents (mg/100g) of 4.24 90 sesame flour supplemented doughnuts Mean squares for texture analysis of sesame flour supplemented 4.25 93 doughnuts Effect of treatments on the textural characteristics of sesame 4.26 95 flour supplemented doughnuts Mean squares for color characteristics and calorific value of 4.27 97 sesame flour supplemented doughnuts Effect of treatments on the color and calorific value of sesame 4.28 98 flour supplemented doughnuts Mean squares for the water activity, peroxide value, 4.29 thiobarbituric acid number and growth of sesame flour 100 supplemented doughnuts Effect of treatments and storage on the water activity of sesame 4.30 101 flour supplemented doughnuts Effect of treatments and storage on peroxide value (meq/Kg) of 4.31 103 sesame flour supplemented doughnuts Effect of treatments and storage on thiobarbituric acid number 4.32 105 (mg/kg) of sesame flour supplemented doughnuts Effect of treatments and storage on the mold count (×102 CFU/g) 4.33 106 of sesame flour supplemented doughnuts 4.34 Mean squares for PER and NPR of experimental diets 108 Effect of experimental diets on PER and NPR in Sprague Dawly 4.35 109 rats 4.36 Mean squares for TD, BV and NPU of experimental diets 111 Effect of experimental diets on the TD, BV and NPU in Sprague 4.37 112 Dawly rats Mean daily dietary intake of study groups (n=45) through 24-h 4.38 114 recall method xi 4.39 Mean squares for the anthropometric measurements of school 116 aged children 4.40 Effect of protein enriched sesame fortified doughnuts on height 117 of school aged children 4.41 Effect of protein enriched sesame fortified doughnuts on weight 119 of school aged children 4.42 Effect of protein enriched sesame fortified doughnuts on body 120 mass index (BMI) of school aged children 4.43 Effect of protein enriched sesame fortified doughnuts on head 122 circumference (HC) of school aged children 4.44 Effect of protein enriched sesame fortified doughnuts on mid 123 upper arm circumference (MUAC) of school aged children 4.45 Mean squares for the serum ferritin and serum zinc levels of 124 school aged children 4.46 Effect of protein enriched sesame fortified doughnuts on serum 126 ferritin of school aged children 4.47 Effect of protein enriched sesame fortified doughnuts on serum 128 zinc of school aged children 4.48 Mean squares for complete blood count (CBC) of school aged 132 children 4.49 Effect of protein enriched sesame fortified doughnuts on 133 hemoglobin (Hb) of school aged children 4.50 Effect of protein enriched sesame fortified doughnuts on red 135 blood cells (RBCs) of school aged children 4.51 Effect of protein enriched sesame fortified doughnuts on packed 138 cell volume (PCV) of school aged children 4.52 Effect of protein enriched sesame fortified doughnuts on mean 140 corpuscular volume (MCV) of school aged children 4.53 Effect of protein enriched sesame fortified doughnuts on mean 143 corpuscular hemoglobin (MCH) of school aged children 4.54 Effect of protein enriched sesame fortified doughnuts on mean 145 corpuscular hemoglobin concentration (MCHC) of school aged children 4.55 Effect of protein enriched sesame fortified doughnuts on 148 platelets and white blood cells (WBCs) of school aged children 4.56 Effect of protein enriched sesame fortified doughnuts on 149 neutrophils and lymphocytes of school aged children xii 4.57 Effect of protein enriched sesame fortified doughnuts on 151 monocytes and eosinophils of school aged children 4.58 Mean squares for serum electrolytes of school aged children 152 4.59 Effect of protein enriched sesame fortified doughnuts on blood 153 sodium, chloride and potassium of school aged children 4.60 Mean squares for the renal function test of school aged children 155 4.61 Effect of protein enriched sesame fortified doughnuts on blood 156 urea and serum creatinine of school aged children 4.62 Mean squares for liver function test of school aged children 158 4.63 Effect of protein enriched sesame fortified doughnuts on 159 bilirubin (total, conjugated and unconjugated) of school aged children xiii List of Figures Sr.
Load more

Recommended publications
  • Design of Sesame Mowing Machine
    Design of Sesame Mowing Machine A thesis submitted to the Graduate Studies of Addis Ababa University in Partial Fulfillment of the requirements for the Degree of Master of Science in Mechanical Engineering (Mechanical Design) By: Abiyou Solomon Advisor: Dr.-Ing.Tamrat Tesfaye Department of Mechanical Engineering Addis Ababa University March, 2010 Addis Ababa University Faculty of Technology Department of Mechanical Engineering Design of Sesame Mowing Machine By: Abiyou Solomon Approved By Board of Examiners: Chairman, Department of Graduate Committee Dr.-Ing.Tamrat Tesfaye Advisor Dr. Idalberto Internal Examiner Dr. Abiy Awoke External Examiner ACKNOWLEDGMENT I would like to deeply thank my thesis Advisor Dr.Ing.Tamrat Tesfaye for his unconditional support, guidance, teaching, understanding, and continuous support throughout my work and this really will be infinitely profitable for the rest of my life. Special thanks go to office of Graduate studies and department of mechanical engineering AAU for their unyielding efforts in providing the necessary materials and required supports throughout my study. I am indebted to my friends Yitagesu Birhanu and his wife Hanam Teshome for their motivating and sustaining supports during my study and all my best friends for their continuous upholding me and the brainstorming discussions for this work and I strongly believe that what I have learned from them during the study period is worthy to articulate for problem solving. Abiyou Solomon March, 2010 i ABSTRCT In Ethiopia, harvesting is practiced in primitive method of mowing trends while it is mechanized in most of the other parts of the globe showing that the future promises to be even more dynamic to widen the gap among the nations in the world requiring us to make our agriculture mechanized.
    [Show full text]
  • Rrhe Earliest Recorded Helva Recipe in Ottoman Istanbul Dates from 1473 And, More Than 500 Years Old, It Is Still Made in Exactly the Same Way
    Page 8 25 January 1990 1 HELVA rrhe earliest recorded helva recipe in Ottoman Istanbul dates from 1473 and, more than 500 years old, it is still made in exactly the same way English high society first discovered Turkish cooking when the Viceroy o f Egypt, on a state visit to England, gave a banquet aboard his yacht on July 16, 1862. A cookery book was dedicated by Turabi Effendi to the “royal and distinguished guests” who dined that evening at Woolwich on the River Thames, where the Faiz Jehad was moored. There were all kinds o f mouth watering nectared sweets among the 253 dishes Turabi Effen­ d i decribes, including pastries, puddings, cakes, fru it crusts, jellies, creams, stewed fru its and cr ystallised jam s. There were also no less than ¡0 different kinds o f he/va. In the West, helva for halva) is simply a sesame seed confection. Known as tahin helvası in Turkey, this is only one o f a host o f helvas sold by shops and street-sellers all over the courtry. By: Berrin TOROLSAN Palace by Mehmet the Conqueror in 1478. Nearly 730 people were employed in these Photographs: Omer ORHUN kitchens and they were later enlarged by Hakani helvası Tahin helvası Mimar Sinan, the great Ottoman architect, Flour, sugar and butter are the only in­ courses, before the meal ended with rice and sympathised: “A little sweet doth kill much during the golden age of Suleyman the gredients necessary to make proper home­ hoşaf, a cold fruit stew. bitterness.” Magnificent (1520-66) to include a new made helva.
    [Show full text]
  • Nutritional, Medicinal and Industrial Uses of Sesame (Sesamum Indicum L.) Seeds - an Overview
    REVIEW ARTICLE 159 Nutritional, Medicinal and Industrial Uses of Sesame (Sesamum indicum L.) Seeds - An Overview Kandangath Raghavan ANILAKUMAR ( ) Ajay PAL Farhath KHANUM Amarinder Singh BAWA Summary Sesame (Sesamum indicum L.) seeds have been grown in tropical regions throughout the world since prehistoric times. Sesame seed, a rich source of protein, is one of the fi rst crops processed for oil production. Its non-culinary application includes its use as an ingredient in soap, cosmetics, lubricants and medicines. Sesame seeds also contain two unique substances: sesamin and sesamolin known to have a cholesterol- lowering eff ect in humans and to prevent high blood pressure. Both of these were also reported to increase the hepatic mitochondrial and the peroxisomal fatty acid oxidation rate in experimental animals. Cephalin, a phospholipid from sesame seed has been reported to possess hemostatic activity. Th e oil has wide medical and pharmaceutical applications. It is mildly laxative, emollient and demulcent. Th e seeds and fresh leaves may be used as a poultice. Th e antibacterial activity of seeds against Staphylococcus and Streptococcus as well as common skin fungi, such as athlete’s foot fungus has also been well recognized. Th e oil is also known to maintain high density lipoprotein cholesterol (HDL) and lower low density lipoprotein cholesterol (LDL). Refi ned sesame oil is rich with antioxidant components like lignans allowing for greater shelf-life of foods plus improving their fl avor and taste. In addition to its use as an antioxidant, sesame oil contains a large amount of linoleate in triglyceride form that selectively inhibit malignant melanoma growth.
    [Show full text]
  • Doc // Confectionery // Download
    Confectionery < PDF » 6TSHXTODZV Confectionery By - Reference Series Books LLC Feb 2012, 2012. Taschenbuch. Book Condition: Neu. 253x192x10 mm. Neuware - Source: Wikipedia. Pages: 116. Chapters: Caramel, Candy bar, Jelly bean, Marshmallow, Frutta martorana, Candy corn, Maple sugar, Knäck, Gummi bear, Praline, Jelly baby, Halva, Chewing gum, Candy desk, Cookie decorating, Marzipan, Candy pumpkin, Mozartkugel, List of candies, Turkish delight, Sherbet, Sprinkles, Indian sweets, Succade, Macaroon, Turrón, Stick candy, Karah Parshad, Polkagris, Poisoned candy scare, Marron glacé, Candy cane, Cotton candy, Jujube, Rock, Gum industry, Ice cream cone, Gummi candy, Salty liquorice, Fudge, Dulce de leche, Lollipop, Gobstopper, Hanukkah gelt, Salt water taffy, Candy apple, Marshmallow creme, Loose candy, Nonpareils, Circus Peanuts, Chikki, Cajeta, Liquorice allsorts, Butterscotch, Mint, Fondant, Churchkhela, Divinity, Cake decorating, Rock candy, Chocolate truffle, Lula's Chocolates, Gum base, Candy cigarette, Rapadura, Candied fruit, Sugar panning, Penuche, Peanut butter cup, Sponge toffee, Bulk confectionery, Maple taffy, Gibraltar rock, Coconut candy, Muisjes, Ka'í Ladrillo, Haw flakes, Jaangiri, Werther's Original, Tooth-friendly, Edible ink printing, Jordan almonds, Pastille, Pontefract cake, Hard candy, Sugar plum, Laddu, Calisson, Rum ball, Caramel apple, Imarti, Dodol, Bridge mix, Soutzoukos, Sesame seed candy, Gumdrop, Riesen, Soor ploom, Cocadas, Strela candy, Rat Candy, Gaz, Misri, Kakinada Khaja, Krówki, Sohan, Sugar paste, Bubblegum, Kettle... READ ONLINE [ 1.22 MB ] Reviews The publication is great and fantastic. It really is simplistic but surprises within the 50 % from the publication. Your daily life span will be change when you comprehensive reading this article book. -- Althea Aufderhar A top quality book along with the typeface employed was interesting to learn.
    [Show full text]
  • Wild Boar on the Kitchen Floor
    Table of Contents Beverages.................................................................................... 5 Breads, Cereals, and Carbohydrates ........................................ 12 Cakes, Cookies, Bars, Frosting, and Candies ........................... 36 Desserts..................................................................................... 67 Jam ............................................................................................ 97 Meats, Poultry, Fish, and Main Dishes .................................... 103 Mexican Food Lovers’ Survival Information............................. 135 Yogurt and Milk Productions.................................................... 143 Snacks ..................................................................................... 148 Sauces and Condiments.......................................................... 152 Soup, Salad, and Sandwiches................................................. 159 Vegetables ............................................................................... 179 Tropical Living Tips .................................................................. 193 © SIL International 1991 Wild Boar on the Kitchen Floor by Harriet Hill and friends Villagers are so hospitable! Did you ever receive a gift of fresh game? Large, furry, and on your kitchen floor? How about live chickens passed to you feet first in the course of a friendly visit? Cooking in West Africa presents certain challenges and allows for many discoveries, creations, and unique pleasures. This cookbook
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • TRAVEL to GREECE FREE Account Conversation Cheat Sheet CLICK
    CLICK HERE to get our Greek Learning System! Get your Free Lifetime Account! Create Your TRAVEL TO GREECE FREE Account Conversation Cheat Sheet CLICK MONEY & SHOPPING Is there an ATM nearby ? Ipárhi kanéna ATM edó kondá? Υπάρχει κανένα ΑΤΜ εδώ κοντά; How much is ~ ? five hundred euros two hundred euros hundred euros ekató evró Póso kostízi ~? pendakósia evró diakósia evró Πόσο κοστίζει ~; πεντακόσια ευρώ διακόσια ευρώ εκατό ευρώ fifty euros twenty euros ten euros five euros two euros one euro penínda evró íkosi evró déka evró pénde evró dío evró éna evró πενήντα ευρώ είκοσι ευρώ δέκα ευρώ πέντε ευρώ δύο ευρώ ένα ευρώ AROUND TOWN Where is ~ ? Pú íne i / ta / i ~? Πού είναι οι / τα / η ~; I’d like to go to ~ Tha íthela na páo ~. Delphi Meteora Acropolis Θα ήθελα να πάω ~. (i) Delfí (ta) Metéora (i) Akrópoli stus Delfús sta Metéora stin Akrópoli (οι) Δελφοί (τα) Μετέωρα (η) Ακρόπολη στους Δελφούς στα Μετέωρα στην Ακρόπολη Crete Santorini Mykonos (i) Kríti (i) Sandoríni (i) Míkonos stin Kríti sti Sandoríni sti Míkono (η) Κρήτη (η) Σαντορίνη (η) Μύκονος στην Κρήτη στη Σαντορίνη στη Μύκονο SURVIVAL PHRASES Please take me to ~ Where is the station? Where is the restroom? Parakaló piyéneté me ~. Pú íne o stathmós? Pú íne i tualéta? Παρακαλώ πηγαίνετέ με ~. Πού είναι ο σταθμός; Πού είναι η τουαλέτα; COMMUNICATION Hello. Excuse me. I'm sorry. Excuse me. Me sinhoríte. Ya sas. Me sinhoríte. Signómi. Με συγχωρείτε. Γεια σας. Με συγχωρείτε. Συγγνώμη. Hello. Ya sas. Nice to meet you. Please. Yes. Γεια σας. Héro polí. Parakaló. Ne.
    [Show full text]
  • Appendix 2: Source Attribution of the Common Salmonella Serovars
    Appendix 2: Source attribution of the common Salmonella serovars Below is the list of foods attributed for outbreaks caused by each Salmonella serotype. Foods for the top three serotypes are broken down by categories: Serovars Outbreak Source Attribution S. Enteritidis Eggs: shelled eggs, eggs, egg salad, egg-based sauce (Hollandaise, mayonnaise, Béarnaise sauce, Caesar salad dressing), baked goods made with eggs, dishes made with eggs (i.e.: French toast), pancakes, eggnog, omelette, egg fried rice Chicken: chicks, chicken (chicken lasagna, chicken wings, baked chicken, BBQ chicken, chicken kebab), chicken burrito Pork: carne asada, pork (roast pork, grilled pork, hog roast, satay, pork chops, sausage) Beef: beef, ground beef, meat, lamb, corned beef, deli meats, minced meat, grilled meat Other birds meat: turkey, duck Salads: pasta salad Sprouts: bean sprouts, alfalfa sprouts, spicy sprouts Fruits and Vegetables: lettuce, peas, peppers, potato salad, potato (mashed, whole, sweet potato), cantaloupe, watermelon, honeydew Ice cream Fish & seafood: fish, salmon, tuna, crab cakes/dishes, calamari, oysters, prawns/ shrimps, mixed seafood, shellfish, whale blubber Dairy products: butter, cheese, cream, cream cheese, macaroni and cheese, yogurt Baked goods: bread, cake, dough, mousse, pastries, pudding, cream pies, custard, apple pie with icing, cheesecake, bread pudding, cheese sauce, cannelloni, other baked goods, pies (meringue, coconut cream), milk pudding, tiramisu Nuts: Turkish pine nuts, almonds Others: guacamole, baked
    [Show full text]
  • Bk Inno 001153.Pdf
    LESSON NOTES Culture Class: Essential Greek Vocabulary #1 National Holidays CONTENTS 2 Greek 2 Romanization 2 English 3 Vocabulary 3 Sample Sentences 4 Cultural Insight # 1 COPYRIGHT © 2013 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. GREEK 1. What are the five most important national holidays in Greece? 2. 1. η 25η Μαρτίου. 3. 2. η 28η Οκτωβρίου. 4. 3. τα Θεοφάνεια. 5. 4. η Καθαρά Δευτέρα. 6. 5. Το Πάσχα. ROMANIZATION 1. What are the five most ibortand national holidais in Greece?̱ 2. 1. i 25i Martíu. 3. 2. i 28i Oktovríu. 4. 3. ta Theofánia. 5. 4. i Kathará Deftéra. 6. 5. To Páscha ENGLISH 1. What are the five most important national holidays in Greece? CONT'D OVER GREEKPOD101.COM CULTURE CLAS S : ES S ENTI AL GREEK VOCABULARY #1 - NATI ONAL HOLI DAYS 2 2. 1. The twenty-fifth of March. 3. 2. The twenty-eighth of October. 4. 3. Epiphany. 5. 4. Clean Monday. 6. 5. Easter. VOCABULARY Greek Romanization English Gender the twenty fifth of η 25η Μαρτίου I ikostí pémpti Martíou March feminine the twenty-eighth of η 28η Οκτωβρίου I ikostí ogdói Oktovríu October feminine τα Θεοφάνεια ta Theofánia Epiphany neuter η Καθαρά Δευτέρα Kathará Deftéra Clean Monday feminine Το Πάσχα tο Páskha Easter neuter SAMPLE SENTENCES Στην 25η Μαρτίου οι μαθητές Την 28η Οκτωβρίου πολλά κτίρια παρελαύνουν. και σπίτια είναι διακοσμημένα με Stin 25i (ikostí pémpti) Martíu i mathités ε λληνικέ ς σημαίες. parelávnun. Tin 28i (ikostí ogdói) Oktovríu polá ktíria ke spítia íne diakosmiména me elinikés simées. On the 25th of March, students parade.
    [Show full text]
  • Real Food Sampler Cookbook
    [Page 111]1]]] © Kresha Faber for Nourishing Joy - Find recipes and more at www.nourishingjoy.com! nourishing joy | celebrating real food, sustainable living, & natural homemaking a FREE e-cookbook © Kresha Faber 2012 All rights reserved. This is a FREE e-book. Please share it with anyone you think may benefit from a collection of nourishing recipes featuring whole foods or who just enjoys cooking at home. It can be downloaded from www.nourishingjoy.com. [Page 222]2]]] © Kresha Faber for Nourishing Joy - Find recipes and more at www.nourishingjoy.com! Whole Foods for the Whole Family his small collection of recipes from NourishingJoy.com is put together with JOY in the hopes that they will NOURISH you and your family deeply. T All the recipes here were developed on the principles of traditional eating practices, which optimize and take advantage of the nutrients that exist in whole foods, thus allowing for easy digestion and maximum absorption of nutrients. The guiding principles of this cookbook thus come from traditional food preparation methods: Grains, beans, nuts, and seeds should be soaked, sprouted, or soured for maximum digestibility and nutrient absorption. Fats should be unrefined and full of vitamins, such as butter, coconut oil, lard, and olive oil. Fats are essential to proper cognitive function and when eaten properly, they help regulate the body’s systems and even assist in helping to shed body fat. Sugar in its refined state should be avoided completely—there are many natural sweeteners that still have their minerals and vitamins intact that can sweeten drinks and baked goods instead.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]
  • The Best from the Land
    The best from the land… A collection of international recipes from the World Mission Prayer League “If you are willing and obedient, you will eat the best from the land…” (Isaiah 1:19) ii Table of Contents Table of Contents ................................................................. i Introduction .......................................................................... ii Breakfast .............................................................................. 1 Beverages ............................................................................. 4 Appetizers ............................................................................ 8 Soups .................................................................................... 11 Salads ................................................................................... 18 Main Dishes .......................................................................... 21 Vegetables ............................................................................ 50 Sauces .................................................................................. 57 Breads .................................................................................. 59 Snacks .................................................................................. 64 Desserts ............................................................................... 66 Index by Country .................................................................. 78 General Index ......................................................................
    [Show full text]