Piper betel leaves

Piper betle L., (family- Piperaceae) commonly known as the betel vine is an important medicinal and recreational plant in Southeast Asia. Betel vine is a dioecious, evergreen, perennial creeper with glossy heart shaped leaves. The present study was executed to identify the suitable integrated nitrogen management on leaf yield, quality and economy of betel vine (Piper betle L.) cultivars in new alluvial zone of West Bengal. The field experiment was conducted at Horticulture Research Station, Mondouri, Bidhan Chandra Krishi Viswavidyalaya, Nadia, West Bengal during the 2017-2018.

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Treatment with a combination of drugs has been used as an approach to overcome bacterial resistance. The combination of compounds can have synergistic, addictive, or antagonistic effects. The synergistic effect of antibacterial compounds combined is expected to increase antibacterial activity so as to prevent the occurrence of resistance. Betel (Piper betle L.) and red betel (Piper crocatum Ruiz & Pav.) leaves have antibacterial activity. This study compared the antibacterial activity of betel, red betel, to the combinations of betel and red betel.

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Betel vine (Piper betle L. ) in India is grown as an important cash crop across the states, of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, Assam, Bihar, Madhya Pradesh, Maharashtra, Odisha, Tripura, Uttar Pradesh and West Bengal. The Indian betel leaves are in great demand in several countries like where demand far exceeds the local supply. Cultivation of betel vine is one of the most important horticultural crops, is gradually increasing its popularity in the Nadia districts as cash crop.

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Considering the increasing demand to flavored milk and nutritional, therapeutic and post meal mouth freshener property of Piper betel leaves the present study was undertaken with object to optimize the levels of Piper betel leaves for developing flavoured milk and to study the sensory qualities as well as physico-chemical properties of Piper betel flavoured milk. Initially fresh cow milk was standardized to 2% fat and aqueous extract of piper betel leaves (PBLE) of different verities were prepared. The level of PBLE and sugar were optimized using CCRD of RSM.

12p chauchaungayxua1 04-12-2019 15 1   Download