VEG OF THE WEEK

Broccoli 

This “must-have” cruciferous vegetable is rich in dozens of nutrients. In fact, it packs the most nutritional punch of any vegetable. Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. It is also a rich fiber source. Broccoli is particularly helpful in supporting cardiovascular health as well as immune system and eye health. 

*Supports cellular health, eye health, heart health, immune system health

RECIPE

HOW TO PREPARE STIRRED YOGHURT

v Weigh 100g of LP powdered milk and dissolved in some amount of water. Top it up with water to 1000ml to get 10% dry matter milk.

v Pasteurize at 80.3◦c by the use of boiling water so as to get rid of all pathogenic organisms in the milk.

v Allow pasteurizemilk to cool to 45.3◦c.

v measure and add to the milk to enhance fermentation 3% of 1000ml of the milk i.e. 30ml of starter culture ( which contains  bacteria: Lactobacillus vulgaricus and Streptococcus thermophilus ).

v Incubate the milk at a temperature of 44.7◦c for 3 hours.

v After the three [ 3] hours, the incubated fluid milk becomes very thick (formed )showing that fermentation had taken place.

v Measure 8% sugar  of the milk quantity (1000ml)  to get 80g sugar.55g out of 80g of sugar was added to the yoghurt as a sweetener to give a desired taste.

v Add as flavour  a cork full of vanilla flavour that is 3.5ml

v No preservatives necessary

v Package yoghurt into a plastic bottle.

Fruit of the Week

postharvestconcern.blogspot

BANANA

 

This high-fiber fruit contains no fat, sodium or cholesterol, and it is a great source of potassium, vitamin B6, vitamin C, and magnesium. The nutritional properties of bananas are known to promote blood cell health and nervous system health. Bananas’ potassium levels offer quick relief for muscle cramps and support healthy blood pressure.

*Supports blood pressure health