Cost Calculation

The growing demand for nutrient-dense, ready-to-cook food products has driven interest in milletbased fortification of traditional staples. This study focused on developing an instant idli premix enriched with finger millet (Eleusine coracana) to improve nutritional quality without compromising Original Research Article

The present investigation was carried out to develop black rice based ready to cook idli mix by addition of different levels of black rice. Treatment T0,T1, T2, T3, T4 and T5 were formulated in which idli mix powder was prepared using White Rice:

Value addition of oats and jowar flour was done to develop dhokla as a snack for diabetics. After standardizing the basic recipe, three variations were developed by addition of oats and jowar flour and were named swast dhokla-1 (SD1), swast dhokla-2 (SD-2) and swast dhokla-3 (SD-3) respectively. To the basic dhokla, addition of oats and jowar flour was done to replace the rice from the recipe at 33%, 66% and 100%. Nutrient value calculation of Energy, protein, and fat followed by calcium and magnesium was done to scrutinize the effect of substitution of rice with oats and jowar flour on the nutrient content. Cost analysis was done to draw an analogy between the basic and the variations. Sensory evaluation was conducted with 12 panelists from the department of food and nutrition at the University College for women, koti in order to distinguish the most accepted variation. Statistical analysis using paired t-test was done on the mean scores. Next the basic and the most accepted variat...

The paper analyses the sustainability aspects of nuclear power with regard to environmental liabilities associated with decommissioning of nuclear facilities and with waste management. Sustainability is defined and literature on evaluation of sustainability in the nuclear and coal energy fields is reviewed. It is found that the results are incoherent and that methodologies for evaluations are needed as well as adequately structured knowledge bases. Examples of such tools and work are presented from the perspective of the Swedish Radiation Safety Authority. Different aspects of nuclear energy sustainability are reviewed and summarized, and it is found that appropriate management of the nuclear liability associated with protection of health and the environment-now and in the future-is a necessary prerequisite in order for nuclear power to qualify as sustainable. Analyses in a historical perspective show that sustainability awareness has been around for at least as long as agriculture, and that some shortcomings are actually modern inventions. The analyses also show that sustainability awareness may appear as trends and that comprehensive perspectives are essential. Planning for decommissioning and the estimation of associated costs have proven to be treacherous exercises. Moreover, the timing of the planning must be based on the need for appropriate finance so that adequate funds are available at the time when they are needed. It is the duty of our generation to assess what is adequate and to find responsible solutions. But we should also ask the next generation and carefully consider the perspective that they provide to us.

Water is essential for life. There are a variety of trace elements present in virtually all potable water, some of which play a role in metabolism. For example, sodium, potassium and chloride are common chemicals found in small quantities in most waters. Tender green coconut water is a pure and nutritious beverage in the natural state. Green Coconut water refers to the liquid endosperm of a tender coconut at an age of approximately 9 months from time of pollination, the period before the solid endosperm or white meat forms. Green coconut husk is an excellent package for the water which contains sugars, minerals, amino acids, electrolytes and vitamins. Different products prepared by using tender green coconut and its organoleptic testing and sensory evaluation by using hedonic scale. It is an Excellent tonic for the old and sick and Cures malnourishment. So that, these products available everywhere and in every season for the people and fulfil their nutritive value and helpful for pr...

The increasing interest among consumers in maintaining a healthy lifestyle and the connection between diet and well-being has resulted in a notable surge in the demand for nutritious bakery products. This study was initiated to develop and evaluate a multi-millet muffin (MMM). The MMM was formulated using four primary millet varieties, namely, barnyard, foxtail, kodo, little, and millet, along with supplementary ingredients like almonds, dried figs, pumpkin seeds, wheat flour, maida, baking powder, and baking soda. The formulation process involved standardization and the incorporation of six distinct sugars: brown sugar, jaggery, date sugar, coconut sugar, honey, and palm sugar to create six variations of the MMM. The objectives of this study encompassed standardization procedures, cost analysis, nutrient profiling (pre- and postcooking), as well as evaluating the acceptability levels of the six variations among young adults aged 18-24 years.

The character is described of various prerequisites for and obstacles against fulfi lment of the polluter pays principle in the case of decommissioning of old nuclear research and development (R&D) facilities, and the relevance to other areas is analyzed. Background is compiled in the areas of Swedish old nuclear R&D facilities, environmental liabilities in some areas, and legislation. Two completed decommissioning projects and two under planning are described together with some fi ndings on planning for decommissioning and on cost estimation. Also, an example is given on developing a basis for regulation relating to small facilities. It is concluded that although the polluter pays principle is easy to understand, it may be complicated to implement, especially in cases where there is a gap in time between the operations and the decommissioning. Pitfalls may be plentiful and extensive awareness and substantial efforts are warranted for adequate funds to be available at the time when they are needed. Thus, it is essential that internationally available advice and knowledge be utilized, information exchanged, and necessary knowledge acquired. It is also important to realize that the planning is usually dictated by the needs for fi nancial planning, and that there is a substantial difference between end of license and end of liability. A need for information exchange between different areas of technology is identifi ed and it is hoped that the present work might contribute to such processes.

Optimizing integrated reference cases in the OCTAVIUS project Adding a carbon capture plant to a power plant reduces the efficiency of said power plant. In order to keep this drop in efficiency as small as possible, several optimisation studies are performed in the OCTAVIUS project. Based on the work of the European Benchmarking Task Force-EBTF within the CESAR, CAESAR, and DECARBit projects, two reference power plants are modelled in Ebsilon®Professional. The first is an 800 MWe coal case, the second a 430 MWe natural gas combined cycle (NGCC) case. For each power plant two separate capture plants are considered: one using 30 wt% MEA as solvent system, the other with CESAR1, a mixture of AMP and PZ as solvent system. This results in four different reference cases which are optimized by varying different process parameters and evaluating process modifications. In a second step, the integration of the capture plant into the power plant is evaluated. This is important especially for the coal fired power plant, where integration of waste heat from the capture plant or the CO 2 compressor intercoolers can lead to a significant increase in overall efficiency. The configuration of intercoolers for the CO 2 compressor is adapted to achieve the highest overall efficiency. For the natural gas combined cycle plant, integration is not that beneficial, since there is no heat sink available in the water steam cycle. In the end, the cost of electricity and cost of CO 2 avoided is calculated for all four cases. While the CESAR1 solvent system in a conventional absorber-stripper scheme is less costly (almost 17%) than the MEA solvent system in a process with Lean Vapour Compression for the coal cases, the result is the opposite for the two NGCC cases though the difference is not substantial.

Izvle ek Prispevek predstavlja analizo koledarskega asa in delovnih u inkov dveh ži nic Syncrofalke na Tolminskem. Koledarski as je obravnavan po mednarodni metodologiji IUFRO. Delimo ga na koledarski as delovnega mesta, to je 261 dni, in na koledarski as zunaj delovnega mesta, ki znaša 104 dni letno. Za vsak dan upoštevamo 8 ur, kar velja tudi v slovenski delovni zakonodaji, zato znaša koledarski asi delovnega mesta 2.088 ur letno. Koledarski as je bil spremljan od za etka julija 2002 do konca marca 2004, skupaj za dve opazovani ži nici 1.270 koledarskih dni. V tem asu sta ži nici na 79 linijah obratovali skupaj 709 dni, povpre no 204 dni na leto na ži nico. Produktivni delovni as, kamor se šteje le spravilo, je znašal v povpre ju 132 dni. Povpre na dolžina linije, ki je od stolpa do zadnjega škripca v povpre ju merila 336 m, je imela 0,62 vmesne podpore na linijo. Povpre na razdalja spravila po nosilni vrvi je 208 m, razdalja zbiranja pa dobrih 34 m. Delež linij za spravilo navzgor je 62 %. Povpre na koli ina lesa na ciklus je 1,04 m 3 (1,12 t), na linijo pa 300 m 3 , od tega 83 % listavcev. Spremljanje koledarskega asa, za kar skrbi delovna skupina pri stroju, je dober pripomo ek za dolgoro no spremljanje in analiziranje niza parametrov u inkovitosti pri delu, doseganja u inkov stroja in primerjave med stroji ter tudi za obra unavanje opravljenega dela. Klju ne besede: koledarski as stroja, ži na naprava, študij dela, u inki pri delu, Syncrofalke, Tolminsko, Slovenija

Ready-to-eat (RTE) foods are foods intended to be consumed as they are. These foods do not require additional cooking and are usually stored in refrigeration or at room temperature. So, the main aim of this study is to make cookies more nutritious by incorporating alternative ingredients like wheat flour, pearl millet flour, oats flour and coriander and fenugreek leaves powder. The present study was under taken with the following objectivesto develop ready to eat snacks with incorporation of coarse grains and millet, as well as to assess the sensory quality of the prepared value added snack, and to determine the nutrient content and cost of the prepared snack. The prepared product was cookies with incorporation level of wheat flour, pearl millet, oats and green leaf powder (coriander and fenugreek leaf). The leaf powder was dehydrated and chemical analysis were done by using AOAC 1990 standard procedure for vitamin, iron, total carotene. Sensory evaluation of prepared products was done by using 9 points Hedonic scale. On the basis of sensory evaluation by 9 points Hedonic Scale it was observed that 60 percent wheat flour,20 percent pearl millet, 15 percent oats and 5 percent green leaf powder (coriander and fenugreek leaf) (T3) was most acceptable in almost all the parameters like colour, texture, taste, flavour and overall acceptability. Nutrient analysis indicates that highest carbohydrate was found in T1 (28.086g), protein T2 (3.805g), Calcium T1 (14.81mg), fibre T3 (0.617g), thiamine T1 (0.068mg), riboflavin T1 (0.028mg), niacin T1 (0.671mg), energy T1 (58.57kcal). Cost of the prepared products per 100g of raw ingredients for cookies was between Rs 26.62-29.

Kachnar (Bauhinia purpurea) is a flowering plant. Several species of this plant are known to possess pharmacological activities. It is a less explored plant, but it possesses phyto-constituents such as flavonoids which are purported to exhibit wide pharmacological activities. The present study was carried out with the objectives to determine the nutritional composition of different recipes by the incorporation of fresh Kachnar leaves at different levels, to assess the organoleptic evaluation of the prepared recipes i.e. soup, Chila and uthpam. Sensory evaluation of all the three products was carried out using nine point Hedonic scale method. Nutritional analysis was also carried out for all the three products. It was observed that in case of soup, Chila, and uthpam, the level of 15 percent incorporation level coded as T1 was regarded as best in terms of colour, body and texture, taste and flavour and overall acceptability. Chila was rich in calcium, iron and protein whereas carbohyd...

Large-scale re-establishment of wetland buffer zones (WBZ) along rivers is regarded as an effective measure in order to reduce non-point source nitrogen (N) and phosphorus (P) pollution in agricultural catchments. We estimated efficiency and costs of a hypothetical establishment of WBZs along all watercourses in an agricultural landscape of the lower Narew River catchment (north-eastern Poland, 16,444 km2, amounting to 5% of Poland) by upscaling results obtained in five sub-catchments (1087 km2). Two scenarios were analysed, with either rewetting selected wetland polygons that collect water from larger areas (polygonal WBZs) or reshaping and rewetting banks of rivers (linear WBZs), both considered in all ecologically suitable locations along rivers. Cost calculation included engineering works necessary in order to establish WBZs, costs of land purchase where relevant, and compensation costs of income forgone to farmers (needed only for polygonal WBZs). Polygonal WBZs were estimated ...

In contemporary wood production technologies, there is an urgent demand for precise forest operation cost analyses. Some examples of cost calculation for mechanized cutting are analyzed. A new computer procedure for cost calculationis presented. The procedure enables forest operation cost calculation and analyses of productivity in different work conditions. Forest operation productivity for small and big harvesters in coniferous and deciduous stands can be selected. The program also enables analyses of influential factors which affect mechanized cutting costs. The most important influential factor is the operational degree of utilization, which is influenced by transfer of machines between work fields, size of work fields, cutting and tree volume. It is also possible to conduct sensitivity analyses of machine utilization expressed in working hours per year. Generally, sensitivity analyses showed that the labour cost differences are highest at the cutting volume of 40-50m3/ha and 0....

This paper proposes a method to calculate a flight cost of an unmanned aerial vehicle (UAV) considering its change of heading angle though there are many reasons that cause the energy consumption. The proposed approach demonstrates that when a UAV moves from a starting position/point to a target/goal position/point, if the number of obstacle increases, the number of heading change would also increase. As a result, it raises the energy consumption of the UAV. It also shows that the magnitude of heading change would affect the energy consumption proportionally. The theoretical analysis as well as the simulation outcome proves the usefulness of the proposed technique. 

The article considers cost optimization as an important factor in increasing the income of companies, including: the study of factors affecting costs; verification of compliance of technological processes with standards; calculation of the optimal load of production workshops; identify the causes of work interruptions; monitoring for defects during shipment or receipt of goods; the issue of overloading the warehouse was studied and considered. The article then provides suggestions and recommendations for cost analysis and optimization.

This paper proposes a method to calculate a flight cost of an unmanned aerial vehicle (UAV) considering its change of heading angle though there are many reasons that cause the energy consumption. The proposed approach demonstrates that when a UAV moves from a starting position/point to a target/goal position/point, if the number of obstacle increases, the number of heading change would also increase. As a result, it raises the energy consumption of the UAV. It also shows that the magnitude of heading change would affect the energy consumption proportionally. The theoretical analysis as well as the simulation outcome proves the usefulness of the proposed technique. 

Water is essential for life. There are a variety of trace elements present in virtually all potable water, some of which play a role in metabolism. For example, sodium, potassium and chloride are common chemicals found in small quantities in most waters. Tender green coconut water is a pure and nutritious beverage in the natural state. Green Coconut water refers to the liquid endosperm of a tender coconut at an age of approximately 9 months from time of pollination, the period before the solid endosperm or white meat forms. Green coconut husk is an excellent package for the water which contains sugars, minerals, amino acids, electrolytes and vitamins. Different products prepared by using tender green coconut and its organoleptic testing and sensory evaluation by using hedonic scale. It is an Excellent tonic for the old and sick and Cures malnourishment. So that, these products available everywhere and in every season for the people and fulfil their nutritive value and helpful for pr...

Water is essential for life. There are a variety of trace elements present in virtually all potable water, some of which play a role in metabolism. For example, sodium, potassium and chloride are common chemicals found in small quantities in most waters. Tender green coconut water is a pure and nutritious beverage in the natural state. Green Coconut water refers to the liquid endosperm of a tender coconut at an age of approximately 9 months from time of pollination, the period before the solid endosperm or white meat forms. Green coconut husk is an excellent package for the water which contains sugars, minerals, amino acids, electrolytes and vitamins. Different products prepared by using tender green coconut and its organoleptic testing and sensory evaluation by using hedonic scale. It is an Excellent tonic for the old and sick and Cures malnourishment. So that, these products available everywhere and in every season for the people and fulfil their nutritive value and helpful for pr...

Development of a new product is a challenging area in the field of food processing. Consumers today are very enthusiastic to try
ready-to-make products that are delicious as well as nutritious. But there is a huge demand for Nutritious food Supplements to be
added with regular food items, it has become a huge Challenging task for workers due to lack of time schedule, People are pushed to
prepare readymade or ready mix products and taste also become a must factor in every foods that are consumed and so a synthetic
chemical 'Monosodium Glutamate' i.e., ajinomoto has become very common in regular household usage which is hazardous.

Background: The idea of incorporating of flour being nutritionally rich fulfills the requirement of healthy snacks. As protein and vitamin deficiencies are very common in India, efforts are underway to enrich cereals, in supplements with, vegetable used in effective manner. Aim: The objective of the study is to evaluate organoleptic attributes, nutritive value and cost of prepared food product. Methods: The products were organoleptically evaluated for the colour and appearance, body and texture, taste and flavour and over all acceptability using Nine point Hedonic scale. Nutritional composition was determined using the standardized AOAC (2005) methods. Statistical analysis: The data were statistically analyzed by using analysis of variance technique, critical difference test. Results: On the basis of findings, it was observed that in context with organoleptic attributes, treatment T 2 was best as compared to control and other treatments, however all the treatments were found acceptable. Nutrient composition of Pua treatment T 2 was rich in Protein (7g/100g), Carbohydrate (66g/100g) and Iron content (2mg/100g). Average cost of the Pua per 100g of raw ingredients was Rs. 13.25 for T 0 (control), Rs.17.25 for T 1 , Rs. 19.25 for T 2 and Rs. 21.25 for T 3. Conclusion: Incorporation of flours of Fox nuts and Water Chestnuts in Pua is well acceptable and can be used for the development of food product.

Kachnar (Bauhinia purpurea) is a flowering plant. Several species of this plant are known to possess pharmacological activities. It is a less explored plant, but it possesses phyto-constituents such as flavonoids which are purported to exhibit wide pharmacological activities. The present study was carried out with the objectives to determine the nutritional composition of different recipes by the incorporation of fresh Kachnar leaves at different levels, to assess the organoleptic evaluation of the prepared recipes i.e. soup, Chila and uthpam. Sensory evaluation of all the three products was carried out using nine point Hedonic scale method. Nutritional analysis was also carried out for all the three products. It was observed that in case of soup, Chila, and uthpam, the level of 15 percent incorporation level coded as T1 was regarded as best in terms of colour, body and texture, taste and flavour and overall acceptability. Chila was rich in calcium, iron and protein whereas carbohyd...

Yoghurt is one of the major heat fermented indigenous milk product, which is gaining more popularity in modern societies of the developing countries. It contains milk solids in a fourfold concentration, its food and nutritive value is very high. Muskmelon is tropical fruits with good perishable commodities and important ingredients in human dietaries. The basic aim of study was to find out the quality parameters of Yoghurt prepared by addition of Muskmelon at different level of concentration (i.e. T0, T1, T2 and T3) using Cow milk. The concentration of Muskmelon in experimental samples was 5 % for treatment T1; 10 % for treatment T2 and 15% for treatment T3 respectively. While control sample T0 was prepared from 100% of Cow milk. The concentration of sugar was 8.5% which was constant for all the treatments and gelatin was 0.4% in treatments (i.e. T1, T2 and T3). The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of varianc...

The present study entitled "Development of protein rich flavoured bar" was conducted with the objective to develop protein rich flavoured bar using different ingredients, to assess the sensory accessibility, determine the nutritional composition and cost of developed protein bar. Protein rich flavoured bar were prepared by using three treatments i.e. T 1 (dates 50g, oats 10g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 5g, cocoa powder 10g), T 2 (dates 45g, oats 8g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, guava flavour 10g) and T 3 (dates 40g, oats 13g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, orange flavour 10g). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card by Srilaksmi (2015). The nutrient content of the value added food products were calculated with the help of food composition table given by Gopalan et al., (2011). The cost of individual raw ingredients used in the preparation of the food product as the prevailing market price. All treatments were replicated four times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T 1 was scored highest in terms of colour and appearance, body and texture, flavour and taste and overall acceptability. As well as T 1 shows significantly high in the nutritive value among all treatments regarding energy, protein, carbohydrates, fat, fibre, calcium and iron. The cost of the protein rich flavoured bar per 100g of dry ingredients at the prevailing cost of the raw materials was highest in T 1 (Rs. 29.33) followed by T 2 (Rs. 20.69) and T 3 (Rs. 20.34). Dates are very good source of fibre, carbohydrate, protein and act as natural sweetener with no fat. As the bar is rich in protein, iron and other macronutrients, so it is majorly recommended for Protein-energy malnutrition (PEM), athletes and anemic patient. Daily 100g of dates intake helps to get all essential nutrients. Strictly restricted for Type-1 diabetic patients.

Baking Industry is considered as one of the major segments of food processing in India. Bakery products have become popular among different cross sections of the population due to an increased demand for convenience foods. Cookies, among the bakery products, are most significant in the world. These are an important food product used as snacks by children and adults. Cookies differ from other baked products like bread and cakes due to their low moisture content which ensures that they are free from microbial spoilage and confer a long shelf life on the product. The present investigation is an attempt to formulate higher nutritional value of cookies with added health benefit by addition of green gram flour and oats flour with whole wheat flour. In the present study treatment T0, T1, T2 and T3 were formulated in which multigrain cookies was prepared by using Whole Wheat Flour: Oats Flour: Green Gram Flour (WWF: OF: GGF) was in the ratio of (100:00:00, 70:20:10, 70:15:15, 70:10:20) resp...

Iron Deficiency Anemia and Calcium Deficiency in adolescent girls, pregnant and lactating women is the prevailing concern globally, nationally and even at the regional level. The aim of the present study was to nutritionally enrich the traditional spice mix powder with Niger seeds which are an excellent source of Iron and Calcium. Using different amounts of Niger seeds three variations (Basic and 2 Variations) were developed. The Basic standardized recipe consisted of maximum amount (60g) of Niger seeds along with different spices and condiments. Variation 1 was developed in the ratio of 2:1 (2 parts of Niger seeds and one part of Sesame seeds) and Variation 2 was developed in the ratio 2:1 (2 parts of Niger seeds and one part of Bengal gram dal). The sensory attributes i.e. the Color, Flavor, Texture, Taste, After taste and Overall acceptability were evaluated by 70 panelists. The Basic recipe was the most acceptable one with the overall mean score of 8.54 followed by Variation 1(8...

Chakali, a traditional savory product was identified as they are low in protein and mineral contents. Chakali is a highly preferred and most deep fried snack product in India due to its taste and easy preparation. The present investigation was carried out to standardize and formulation of spinach Chakali. Spinach is one of the most important and nutritious vegetables eaten raw or cooked it provides a very good amount of vitamins B6, Riboflavin, Folic acid, Niacin, soluble dietary fiber, omega -3fatty acids and minerals. It is also rich in iron and it helps to prevent disease like osteoporosis, anemia, gastrointestinal disorders, stimulation in children and fatigue and also has been suggested it’s used as an anticancer agents, antioxidant and anticancerous. The preparation of Chakali was carried out by using Rice flour and Bengal gram flour and incorporating of spinach puree at different variation viz., T0 (45:45:0), T1 (35:35:20), T2 and (30:30:30) and T3 (25:25:40) respectively. Fu...

This paper proposes a method to calculate a flight cost of an unmanned aerial vehicle (UAV) considering its change of heading angle though there are many reasons that cause the energy consumption. The proposed approach demonstrates that when a UAV moves from a starting position/point to a target/goal position/point, if the number of obstacle increases, the number of heading change would also increase. As a result, it raises the energy consumption of the UAV. It also shows that the magnitude of heading change would affect the energy consumption proportionally. The theoretical analysis as well as the simulation outcome proves the usefulness of the proposed technique.

This research was designed to produced kodo based fermented food products. Especially for protein energy malnutrition and diabetic patient which is fairly common worldwide in both children and adult. Protein energy malnutrition affects children the most because they have less protein intake and diabetes cause by high blood sugar. It is a condition that results from eating a diet in which nutrients are not enough or are too much such that it causes health problem. Many approaches to tackle the problem of protein energy malnutrition and control the blood sugar food based approach is considered the most sustainable one, despite being a long term strategy. Hence, exploring the possibility of value addition to traditional products is a better option to enhance the intake of micronutrients. Nutritional food products fill this need. Nutritional food products are supplements containing high energy. Nutritive product was developed for protein energy malnourished children and diabetes. The thesis was undertaken with two main objectives. The first objective was to optimize the level of ingredients using ANOVA. The second objective was to found the nutritive value from the ingredients namely kodo millet flour, rice flour, black gram dal, green gram dal. Kodo millet based product namely Idli, Dosa and Paniyaram rich source of nutrient antioxidant and rich in iron and folic acid which help prevent anaemia, diabetes, kidney disease. It is also beneficial for the cardiovascular disease like high blood pressure and high cholesterol levels. Organoleptic evaluation of Idli, Dosa and Paniyaram in relation to sensory attributes which indicates that Idli T 2 (Kodo millet flour + Rice flour + black gram dal) had the highest score and T 1 of Dosa (Kodo millet flour + Rice flour + Black gram dal + Green gram dal) showed that highest score and T 2 of Paniyaram (Kodo millet flour + Rice flour + black gram dal + green gram dal) had the highest score. The nutritional composition of the best product T2 increased with the incorporation of prepared mix batter in Idli the protein contain was found to be 12.037/100g, Fat contained was found be 1.2448/100g, Fiber contain to be 4.803/100g, Carbohydrate contain to be 62.088/100g, Energy contain to be 332.01/100g, Calcium contain to be 57.849/100g, Iron contain to be 2.437/100g. On applying t-test it was found Protein, fat, Fiber, Calcium content increased. The nutritive composition of the dosa (T 1) increase the incorporation of prepared mix batter, the protein contain was found to be 16.606/100g, Fat contained was found be 1.158/100g, Fiber contain to be 2.44/100g, Carbohydrate contain to be 88.802/100g, Energy contain to be 309/100g , Calcium contain to be 52.3/100g, Iron contain to be 3.339/100g. On applying t-test it was found Protein, carbohydrate, Fiber, Calcium, Iron content increased. The nutritive composition of the Paniyaram (T 2) increase the incorporation of prepared mix batter, the protein contain was found to be 16.426 /100g, Fat contained was found be 1.43/100g , Fiber contain to be 5.681/100g, Carbohydrate contain to be 79.917/100g, Energy contain to be 304.01/100g , Calcium contain to be 45.61/100g, Iron contain to be 2.213/100g. On applying t-test it was found Protein, fat, Fiber, Calcium content increased Idli per 100g T0 (10.6 Rs.), T1 (12.11Rs.), T2 (13.46 Rs.) and T3 (14.71 Rs.) The cost of the Dosa per 100g T0 (10.6Rs.), T1 (12.11 Rs.), T2 (13.4 Rs.) and T3 (14.71 Rs.) and Paniyaram per 100g T0 (10.6 Rs.), T1 (13 Rs.), T2 (14.6 Rs.) and T3 (20.8 Rs) Kodo based fermented products should be recommended for diabetes, protein energy and malnutrition and all age groups as it helps to boost immunity and also improves physical growth and good memory.

This paper presents different methods for electrical cost of transmission and distribution to its customer through different transactions under restructured environment of Electrical power sector. There are different methods for calculate the cost on the basis of various criteria. In this paper explanation of different methods is given and tries to explain the best of them. There is IEEE 9 bus system is considered for the calculations. For the calculation of rate some transaction assumed on different buses and load is taken. This transaction is used in Megawatt. These transactions are bilateral and free from the direction of power flow direction, reactive and active power both are considered and power factor of the system included. Calculation of the flowing power at the different busses using load flow has been calculated. Load flow calculation provide power flow in transmission line and this power can use for the calculation of the cost of transmission power. After that we can calculate the price of electricity with different transaction on different values and without transaction. Auction system or mechanism is used in restructured electrical power sector for transparent and better than other way to calculate electricity cost. INTRODUCTION The economic development and growth of a developing or developed nation depends on providing well grounded and low-cost power to the consumers. It is calculated that the per capita electricity consumption and demand should increase in India. Low per capita or individual consumption, insufficiency of energy management, larceny at retail end is a few of the problems infesting the electrical power industry. In the Restructure power sector 'correct' cost of electrical power transmission services is useful for providing economic signals in the field of efficient short-run operations, long-term capital investments, and recovery of costs and equitable allocation of costs among participants. In deregulated electrical power sector there are overall electrical power system is restructured in mainly three parts, theses are distribution, generation and transmission. Electricity cost is mainly depending on the electrical power transmission system and this is independent from generation and distribution mechanism. In deregulation conditions there are various methods for calculation of embedded cost [1]. Restructuring of the electrical power industry in the developing and industrialized countries uplift new independent power producers (IPPs) to involve into the power market. In the time period of 1996, independent power producers accounted for not more than 3% of the market for new power plant, compared with less than 5% from previous year, independent power producers (IPPs) were first established in the United States of America (USA) and the United Kingdom's (UK) following deregulation [2].

This paper provides an overview of the role of Smart-grid in deregulated power sector. This includes the
architecture and key feature of smart grid with Advantages, disadvantages and challenges to its adoption in
the deregulated power sector. In the Deregulated power sector need of division between generation,
transmission and distribution. Due to this market monopoly will be end and actual cost of power will be
paid. For the calculation of actual data there is a need of real time data of consumption, generation and
consumption. The accelerating installation of renewable electrical power generation has made the lot of
requirement for a restructured electrical power system design