6^th International Conference and Exhibition on Nutrition September 14-16, 2016 Hilton San Antonio Airport
San Antonio, Texas, USA

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Biography:

Yongmei Peng has completed her M.D. at 1984 from Shanghai Medical University(SHMU), China and worked as resident and vice professor and professor in Children’s Hospital of SHMU. She came to Shanghai center for women and children's health as the vice director from 2014. She has published more than 60 papers in reputed journals

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Objective: Little attention has been paid to the possible protective role of ω-3 polyunsaturated fatty acids (PUFAs) on the visual acuity of school-age children with lower IQs or attention-deficit hyperactivity disorder (ADHD). The aim of this study was to evaluate the effect of dietary ω-3PUFAs on the visual acuity and red blood cell (RBC) fatty acid compositions of these children. Methods: We randomly assigned 179 children with lower IQs or ADHD to receive ordinary eggs (control group, n=90) or eggs rich in C18:3 ω-3, eicosapentaenoic acid (EPA, 20:5 ω-3) and do-cosahexaenoic acid (DHA, 22:6 ω-3) for 3 mo (study group, n = 89). Before and after the intervention, distance visual acuity was tested using an E chart and the RBC fatty acid composition was determined using capillary gas chromatography. Results: Three months later, 171 children completed the follow-up with the exception of 8 children who were unavailable during follow-up. Both groups of children showed a significant improvement in visual acuity (P < 0.05), however, visual acuity in the study group was significantly better than that of the control group (P=0.013). The C18:3 ω-3 (P=0.009), DHA (P= 0.009) and ∑ω-3(P=0.022) levels of the intervention group were significantly higher than those of the control group, while the C20:4 ω-6 (P = 0.003), C22:4 ω-6 (P=0.000), ∑ω-6 (P = 0.001), ∑ω-6/∑ω-3 (P=0.000) and arachidonic acid/DHA (P= 0.000) of the study group were significantly lower than those of the control group. No significant differences in the levels of C18:2 ω-6 (P=0.723), C20:2 ω -6 (P=0.249), C20:3 ω -6 (P=0.258), C20:5 ω -3 (P=0.051), or C22:5 (P=0.200) were found between the two groups. Conclusions: Dietary supplementation with ω-3 PUFAs improves both visual acuity and the RBC fatty acid profile in school-age children with lower IQs or ADHD.

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In this study, the effect of preservation methods on shelf life and quality of two type natural black table olives processed low salty (4-2%) as natural black olives in brine and natural black rounded olives by using different methods (natural black olives in brine and rounded olives) was performed. For this purpose, samples of Gemlik variety olives were harvested from the orchards of Olive Research Institute located in Bornova and KemalpaÅŸa. Olives were processed two kinds of methods including packaged with vacuum and modified atmosphere (N2 60% and CO2 40%) packaging and applied gamma irradiation (0, 1, 3, 5 kGy), then olives storage in the ambient conditions for 8 months. The oils from less salty black table olives preserved with vacuum, MAP and Gamma Irradiation was obtained. During storage of table olives, free fatty acids (FFA), peroxide values (PV), saturated, unsaturated and trans-fatty acids were determined. It was detected that FFA, peroxide values were increased because of the fermentation in the experimental duration and for whole storage duration but these increasing was less than the experimental duration. FFA changed in rounded olives from 0.25% to 12.76% while in natural black olives in brine from 0.25% to 9.54%. The peroxide value altered from 4.66% to 14.94% and from 4.66% to 16.25% in rounded olives and in natural black olives in brine, respectively (n=6) (p<0.05). The unsaturated fatty acids were not affected by applied technologies including vacuum, MAP and Gamma Irradiation as statistically (p<0.05).Total saturated fatty acids decreased during storage (palmitic and stearic acids in rounded olives from 13.92% to 12.60%; 3.06% to 2.74%, respectively and natural black olives in brine from 13.92% to 12.17%; from 3.06% to 2.96%) (n=6 p<0.05). Trans-fatty acids (TYA) were not affected and slightly changed apart from one group including oils obtained from 2% salt rounded table olives (0.07% to 0.53%). In this context, it is determined that the best preservation was performed by modified atmosphere packaging (MAP) technology. Applied gamma irradiation dose was found as determinative factor for oil trans-fatty acid content and is statistically important (n=6 p<0.05)

Biography:

Wan-Hsiang Hu has completed his MD in 1997 from National Taiwan University and resident training from Kaohsiung Chang Gung Memorial Hospital, Taiwan. He was a visiting scholar from 2013 to 2015 in Moores cancer center of University California ,San Diego, USA

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Nutritional status is an important factor in prediction of the risk associated with surgery, especially colorectal cancer surgery. Many malnutrition assessments are adopted in clinical practice, but no particular malnutrition assessment was included as risk factors in ACS-NSQIP Surgical Risk Calculator. Based on the validated ACS-NSQIP database, this is a retrospective and multi-institutional study investigating malnutrition rate and its association with postoperative mortality and morbidity in colorectal cancer surgery. The logistic models of predicting postoperative outcomes presented more accurate estimation after statistic validation. Malnutrition, which can be corrected before and after operation, should be assessed and considered as a surgical risk factor of colorectal cancer surgery

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Biography:

Jacob Wilson has a B.S. in sports nutrition, two masters degrees in exercise physiology and sports psychology, and a doctorate in exercise physiology. Dr. Wilson is director of the human performance laboratory at Applied Science and Performance Institute. Dr. Wilson’s research has covered the cellular, molecular and whole body changes in muscle size, strength, and power in response to novel products, training and nutrition interventions. On these topics he has published over 150 peer-reviewed papers, book chapters and abstracts. Jacob has won several awards including the NSCA’s 2013 Terry J. Housh young investigator of the year award, 2013 bodybuilding.com writer of the year award, and the 2014 bodybuilding.com column of the year award

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Background: Caffeine is the most utilized psychoactive drug in the United States of America and is commonly used to enhance athletic performance. An additional psychomotor agent recently explored is chlorogenic acid. One novel caffeine and chlorogenic acid containing substance is ‘whole green coffee powder’ (GoBean/WGCP). The first step to examining the efficacy of a supplement is to determine if it is bioavailable for the substances it is purported to contain. The purpose of this pilot study was to examine the bioavailability of caffeine and chlorogenic acid in WGCP both before and following 7 days of supplementation. Methods: A pilot pharmacokinetics, trial was conducted on three individuals before and after a 7 day loading period. On day one college aged subjects were given one serving (1645 mg) of WGCP on an empty stomach. Blood draws were taken at 0, 30, 1, 2, 3, 4, 5, 6, 7 and 8 hours post ingestion. Following the acute trial, subjects loaded the supplement (1 serving, 2x per day) for 7 days. The procedures were then repeated on Day 8. Analysis included caffeine and chlorogenic acid concentrations in serum. A repeated measures analysis of variance was used to determine differences between baseline and post supplementation. Results: Caffeine significantly increased from baseline (0.63 ug per ml) to all points measured up to 6 hours on day one (with a range 2.2 to 4.23 ug/ml). Similarly chlorogenic acid increased from baseline (0.18 ng/ml) to all time points through 5 hours (ranging from 0.59 to 2.76 ng/ml), returning to baseline thereafter. Caffeine was significantly elevated at baseline on day 8 (3.07 ug/ml) compared to day one and increased after supplementation on that day from 30 minutes to 4 hours post supplementation (ranging from 4.5 to 6.4 ug/ml). Chlorogenic acid levels were not different on days 1 and 8. However, on day 8 chlorogenic acid levels rose from baseline (0.15 ug/ml) to 30 minutes (1.71 ng/ml) and 1 hour (1.25 ng/ml) post supplementation. Conclusions: Whole green coffee powder was bioavailable for both caffeine and chlorogenic acid. As such individuals who are interested in raising these two substances in their blood can utilize WGCP.

Biography:

Debasis Bagchi is the Chief Scientific Officer of Cepham Research Center, Piscataway, NJ and a Faculty in the Department of Pharmacological and Pharmaceutical Sciences at the University of Houston College of Pharmacy, Houston, TX. He served as the SVP of R&D of InterHealth Nutraceuticals, Benicia, CA, from 1998 to 2011 and then as Director of Innovation and Clinical Affairs of Iovate Health Sciences, Oakville, ON, till June 2013. He has received the Master of American College of Nutrition Award in October 2010. He is the Past President of American College of Nutrition, Clearwater, FL. He has 309 peer reviewed publications, 27 books and 18 patents to his credit.

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Dietary fiber rich fenugreek (Trigonella foenum-graecum) seeds have exhibited cardioprotective, hypolipidemic and other health benefits. In our laboratories, we have developed Furosap, an innovative, patent-pending 20% protodioscin-enriched extract from fenugreek seeds, which effectively increased testosterone levels, and significantly improved sperm profile, mental alertness, cardiovascular health, mood, libido and quality of life in male volunteers. Testosterone has also been demonstrated to attenuate lean body mass and stronger bones. Institutional Review Board (IRB) and other regulatory approvals were obtained for our study. This one-arm, open-labeled study was conducted in 50 male volunteers (age: 35 to 65 years) over a period of 12 weeks to determine the efficacy of Furosap (500 mg/day/subject). This study examined the testosterone levels, sperm profile, sperm morphology, libido and erectile dysfunction, mood and mental alertness and broad spectrum safety parameters. Free testosterone levels were improved up to 46% in 90% of the study population. 85.4% of the study population showed improvements in sperm counts. Sperm morphology improved in 14.6% of volunteers. Majority of the subjects enrolled in the study demonstrated improvements in mental alertness and mood. Furthermore, cardiovascular health and libido were significantly improved. Extensive safety parameters were evaluated which included blood chemistry data. No significant changes were observed in serum lipid function, cholesterol, triglyceride, HDL and LDL levels, hemogram (CBC), hepatotoxicity, cardiotoxicity and nephrotoxicity. Overall, the results demonstrate that Furosap, enriched in 20% protodioscin, is safe and effective in attenuating testosterone levels, healthy sperm profile, mental alertness, cardiovascular health and overall performance in human subjects.

Biography:

Sevil Yücel has received the PhD at Istanbul Technical University, Department of Chemical Engineering in 1991. She began working at Yildiz Technical University, Department of Bioengineering in 2006 as Assist. Prof. and worked at the same department with the title of Assoc. Prof. between 2009-2014 years. She is still working at Yildiz Technical University, Department of Bioengineering as professor till 2014. Sevil Yücel has many research papers published in SCI indexed journals and by the international indexed journals, book chapters and international meetings

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Mushrooms have long been part of the human nutrition. In recent years, mushrooms have attracted much research attention due to being important natural resources of bioactive compounds, antibacterial, antioxidant, and anticancer agents. Tricholoma terreum (Schaeff.) P.Kumm. is an edible mushroom growing in many districts of Europe; however, the fruiting bodies of this wild mushroom was suspected as toxic and should be consumed after cooked [1]. In the present study, T. terreum were collected from MuÄŸla, Turkey. The influence of baking on the fatty acid profile and antioxidant activity of the extracts of T. terreum obtained by traditional, Soxhlet and ultrasonic assisted extraction technique was investigated. The fatty acid profile and antioxidant properties based on free radical scavenging activity was studied using GC-MS and spectrophotometer, respectively. The fatty acid content and radical scavenning activity of mushroom extracts were varied by using on the bases of different solvent extractions and several extraction techniques. The linoleic and palmitic acid found to be the main fatty acids in baked samples while linoleic, linolenic and oleic acid in unbaked ones. When mushroom was baked, palmitic acid and linoleic acid percentages of all extracts increased, whilst linolenic acid decreased. Among the all extracts, the water extract of unbaked and baked mushroom obtained by Soxhlet extraction was found to be the most active on DPPH• assay. It was observed that the baked mushroom extracts exhibited less activity than those of raw extracts

Biography:

Uygar H Tazebay is a Professor of Molecular Genetics at the Gebze Technical University, Gebze, Turkey. He has received his PhD degree in 1998 from Paris University. He carried out his Postdoctoral studies as a Research Associate at the Albert Einstein College of Medicine, New York, on identification of the mammary gland iodide transporter and characterization of molecular pathways regulating iodide secretion to mothers’ milk. Later he has obtained a PI position at Bilkent University and then he moved to Gebze Technical University, Kocaeli where he continues his research and teaching activities. He is the Founding President (2011-2014) of the Turkish Molecular Biology Association

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Activity of the sodium/iodide symporter (NIS) in lactating breast is essential for iodide (I-) accumulation in milk. This is an essential activity for the proper development of the suckling newborn, as I- in milk is the baby’s only source for thyroid hormone synthesis. Independent of lactation, significant NIS up-regulation was also reported in breast cancer, indicating a potential use of radioiodide treatment. All trans-retinoic acid (tRA) is a potent ligand that enhances NIS expression in a subset of breast cancer cell lines and in experimental breast cancer models. Aiming to uncover genetic elements directly regulating NIS expression, we screened evolutionary conserved non coding genomic sequences for responsiveness to tRA in mammary epithelial model cell lines. Here, we report that a potent enhancer in the first intron of NIS mediates direct regulation by tRA stimulated nuclear receptors. In vitro as well as in vivo DNA-protein interaction assays revealed direct association between retinoic acid receptor-a (RARa) and retinoid-X-receptor (RXR) with this enhancer. Moreover, using ChIP we uncovered early events of NIS transcription in response to tRA, which require the interaction of several novel intronic tRA responsive elements. These findings indicate a complex interplay between nuclear receptors, RNA Pol-II and multiple intronic RAREs in NIS gene and they establish a novel mechanistic model for tRA induced gene transcription

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Lara Hanna Wakim is the Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, Lebanon. She is the Vice-President of the Global Confederation of Higher Education Associations for Agricultural and Life Sciences-2015 and Member of its Steering Committee. She served as Head of Food Science Department at USEK and as Responsible of the International Relations. She has an extensive experience as Food Safety consultant. She is Member of the National Committee of Agri-Food Industries at the Lebanese Ministry of Agriculture, an Active Member at the Lebanese Standards Institution at the Lebanese Ministry of Industry, Member of the Lebanese Association of Food Scientists and Technologists and also Member of the Governing Council of the International Union of Food Science and Technology Her research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK)

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In 2016, the annual production of broiler chicken in Lebanon is estimated around 70 million tons. To reach this production, the use of antimicrobials in broiler farming is widespread in Lebanon. The abusive usage of antimicrobials has led to the emergence of antibiotic resistant bacteria which can be found in raw food. The objective of this study focuses on microbiological analysis which consist essentially in particularly isolated bacterial pathogens Salmonella and Escherichia coli (E. coli), and this in broilers taken from the supermarket of the Caza of Keserwan over a period a month divided into four parts; weekly. Knowing that the sampling was made of the three most popular brands in the four largest supermarkets in the area. The results showed that our samples are contaminated and 100% non-compliant comparing to the standards of the Lebanese Standards Institute (LIBNOR). The LIBNOR standards require non-presence of Salmonella and E. coli on raw chicken meat. These high levels of contamination show that security measures are not applied throughout the chicken meat processing line and a deficit in continuity assurance food safety remains clearly remarkable

Biography:

Monica Navarro Meza is a Graduate in Biology the University of Guadalajara, Master of Science from the Institute of Neurobiology, UNAM and Post-doctorate in endocrinology Intakes by the University of Oviedo, Spain. Her research interests include chronic degenerative diseases, genotoxicity and food, Neuronutricion, Food Immunology and Genetics of chronic degenerative diseases.

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Introduction: Eating behaviour in Type 2 Diabetes Mellitus (T2DM) related to development and progression of complications. Objective was to evaluate biochemical serum indicators and eating habits. Method: A cross-sectional observational study of 34 adults (18-60 years), applied an eating behaviour instrument and evaluates biochemical serum indicators. Frequencies distribution and co-variance analysis with adjustment variables used. Results: The 18% reported normal weight, 44% overweight, 38% obesity. Levels glucose was related to avoid any foods dislike (p=0.037); cholesterol was associated with dislike of fish and seafood (p=0.046); not usually including dessert in main meal (p=0.04); sweeten fruit (p=0.028) and including non-sweeten fruit (p=0.002). Low-density lipoproteins were related to election food according to nutritional values (p=0.025), like to almonds, nuts, pistachios, and seeds were related to high-density lipoproteins. Triglycerides were associated to choose food because it´s visually pleasing (p=0.005), not reading nutritional (p=0.028), drinking portion major of fresh water in day (p=0.014), including soup or other entry in main meal (p=0.026) besides, tortilla, bread or tostadas (p=0.013). Insulin, was related with reading and understanding food’s nutritional labels (p=0.037); another person making meals (p=0.01), chewing frequently each bite more 25 times (p=0.006), liking fruits (p=0.002), vegetables (p=0.009), beans, lenses, chickpeas (p=0.039), egg (p=0.045). Interleukin 6 were associated with another person making meals (p=0.01), chewing each bite more 25 times (p=0.006), disliking fruits (p=0.012), not include fruit in main meal (p=0.006). Antioxidant capacity was related to liking almonds, nuts, seeds, pistachios (p=0.001). Conclusions: Eating behaviours could relate in protection or negative effect during T2DM progression.

Biography:

Ademola Monsur Hammed has completed his PhD from International Islamic University Malaysia and International Research Fellow as Postdoctoral experience from North Dakota State University. He is an Assistant Professor at International Institute of Halal Research and Training, IIUM. He has published more than 12 papers in reputed journals

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Nutrition related diseases that have been responsible for several deformity and death of individuals, high cost of healthcare services, economic loss and low productivity. Current approached guiding individual decision on quantity and quality of food consumed is mostly based on sensory evaluations. This approach is subjectively biased and lack scientific merit, therefore, not efficient. Efficient food intake to achieve individual balance diet is a way out to eradicated nutritional mismanagement and thus nutrition related diseases. Designing of balance diet for individual will require adequate information about the individual body index, inherent metabolic rate, medical history, daily activities, socio-economic status, weather condition, religious beliefs and culture. All these information are either unavailable and/or not considered when deciding what to eat. Food choice has been designated as a complex decision making process and that there is no single theory or model that can fully describe it. Optimal nutrition for healthy living can be achieved through expansion of the cognitive food choice processes among individual. Nutrition professionals engage in several trainings and awareness program to enlighten the people on the healthy eating tips. However, the outreach of this conventional approach is still low, expensive and most often late (after damage has been done) making it curative rather than being preventive. Efficient healthy eating (most especially food choice) can be achieved at individual level by utilization of computer aided system for food choice decision based on IOT technology. This system will not only provide timely information delivery but also bridge gap between nutritionists and people

Biography:

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Objectives: the aim is to investigate the effect of trimethylglycine supplementation on cisplatin-induced hepatotoxicity. Methods: animals were allocated into four groups; normal control group, cisplatin group, trimethylglycine + cisplatin group and control trimethylglycine group. Cisplatin was injected as a single intraperitoneal injection at a dose of (7 mg/kg). Trimethylglycine was given orally via gavage at a dose of (250 mg/kg/day) for 21 days prior to cisplatin injection. Results: cisplatin deteriorated the liver functions as reflected by elevated aminotransferases (ALT& AST) levels. Oxidative stress was evident in cisplatin group by increased hepatic thiobarbituric acid-reactive substances (TBARS) while reduced hepatic total antioxidant status. Cisplatin resulted in a decline in the concentrations of reduced glutathione, glutathione peroxidase, catalase and superoxide dismutase in hepatic tissues. Tumor necrosis factor-α (TNF- α) was elevated in hepatic tissues of cisplatin-treated animals. Nuclear factor–kappa B (NF-κB) and caspase-3 were up-regulated in hepatic tissues as indicated by immunohistochemical analysis. Hisopathological changes were observed in cisplatin group. Trimethylglycine supplementation was able to protect against deterioration in liver function, abrogate the decline in antioxidants enzymes and suppressed the increase in TBARS and TNF-α concentrations. Moreover, trimethylglycine inhibited NF-κB and caspase-3 activation and improved the histological changes induced by cisplatin. Conclusions: trimethylglycine can protect against cisplatin-induced hepatic injury by attenuating the pro-inflammatory and apoptotic mediators and improving antioxidant competence in hepatic tissues of cisplatin treated rats.

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Thozama Mandindi has completed her PhD in 2013 from the University of Fort Hare. Her teaching and research interests involve working with Indigenous communities especially on health issues relating to indigenous edible vegetables and herbs and how their views (IKS) can inform nutrition education and food product development as well as how the university and indigenous communities can pollinate each other in terms of sharing information and collaboration in issues of poverty alleviation. She has published in reputed journals and has been serving as an Editorial Board Member of reputed Journals

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The nutrition transition from traditional staple diets and indigenous edible plants, including fruits and vegetables to commercial exotic food sources has had a negative impact on the health of the rural children. Malnutrition and non-communicable lifestyle diseases are gradually on the rise particularly in the rural areas and this has been associated with the poor diets consumed. Indigenous edible plants and traditional staple grain foods have been rediscovered to have veritable sources of the essential nutrients. However, this knowledge and information about these foods has not been recognized by both the learners and the older folks in the ‘scholar nutrition program’ in the rural areas. This study evaluated the knowledge of and the inclusion of indigenous edible plants and traditional staple grain foods among the rural learners of the Amathole District Municipality (ADM) in South Africa. The study also examined the learners’ acceptance of these foods if known and if not the nutrition education necessary in order to promote health and nutrition security. Learners’ lunchboxes were assessed and SGB food preparers from seven schools in the ADM rural areas were purposely selected and were all assessed for knowledge of indigenous, traditional staple plant foods and protein foods easily available in the area. The adults seem to know the food plants but were not using them, while up to 95% of the learners did not know about and the health benefits of it. The results lead to the researcher drawing a nutrition education plan for the learners and a policy recommendation for inclusion of these foods in lunchboxes or school feeding programs to the Department of Education. It was evident that integration of this dietary and nutrition knowledge is essential. It could be permeated through the curriculum. This could culminate to improvement of nutritional status of learners and the greater rural communities’ and thus food security in the rural areas

Biography:

Osama O Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening, culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and analytical biochemistry. He was an External Research Liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents and multiple publications. Upon his retirement from Kraft Foods he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. He has received his BS in Biochemistry with honor and two MS degrees in Microbial Physiology/ Fermentation and in Applied Microbiology. He has received his PhD in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a Member of American Chemical Society, American Society of Microbiology and Society of Industrial Microbiology since 1979

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Free sugars refer to monosaccharides such as (glucose, fructose) and disaccharides such as (sucrose, maltose) added to foods and drinks by manufacturer, cook or consumer and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates’. Reducing free sugars intake to less than 10% of total daily energy uptake was recommended by the WHO (World Health Organization) for the first time in 1989 and was further elaborated by a joint WHO/FAO (Food and Agriculture Organization) expert consultation. This new updated WHO guideline calls for further reduction of free sugars intake to less than 5% of total energy uptake if possible. This guideline is to halt the rise of diabetes and obesity and reduce the burden of premature death due to non-communicable disease (NDCs). It does not refer to sugars in fresh fruits and vegetables and sugars naturally present in milk, because there is no reported evidence of adverse effects of consuming these sugars

Biography:

Aastha Grover has completed her Master’s in Food and Nutrition from Delhi University in 2013. She has worked in Indraprastha Apollo Hospitals, New Delhi for more than a year and she started teaching in Delhi University. She is a Member of Indian Dietetic Association and Delhi Chapter. She is currently a PhD Scholar in Shreemati Nathibai Thackersey University, Mumbai, India and has been serving as a GOQii Lifestyle Coach promoting a positive and healthier lifestyle amongst the general population

Abstract:

Bamboo shoots (BS) being rich in antioxidants is edible fiber and a natural detoxifying agent. The aim of the present study were to incorporate whole BS as well as bamboo shoot powder (BSP) to improve the acceptability and marketability by substituting in preparation of whole food nutritional supplements. Various dehydration methods were performed such as Sun Drying, Hot Air Drying, Vacuum Drying (VD) and VD in combination with Osmotic Dehydration out of which VD turned out to be the most suitable drying method resulting in a better quality of BSP on the basis of physicochemical parameters. Biscuit and Dhokla were prepared by substituting flour with BSP using variations of 10% and 20%. Pickle was prepared with fresh BS as well as with osmotically dehydrated BS. The influence of BS on the quality of finished products was evaluated through sensory evaluation which inferred that in biscuits, due to the saltiness and dense nature of BSP, 10% can be substituted. However, in dhokla 20% variation was acceptable. The pickle prepared using osmotically dehydrated whole BS was more acceptable due to the sweetness after subjecting to osmotic dehydration. Consumer acceptability was highest for pickles followed by biscuits and dhokla. The pH of BS pickle was <4.6 which corresponds to the Codex Standard of Pickled Fruits and Vegetables making the product edible and fit for consumption. Therefore, whole BS and BSP can be incorporated in the diet in preparing acceptable food products