bajkul.college1964@gmail.com
03220-274291(P)/03220-274460(O)

Bajkul Milani Mahavidyalaya

 
Bajkul

Dr. Saswati Parua (Mondal)

Co-Ordinator

Contact No. : +91-9064598615
E-mail ID : saswati.parua@gmail.com
1QualificationM.Sc , Ph.D
2Area of SpecializationSports Physiology and Ergonomics
3Research InterestTraditional Foods, Reproductive Health
4Teaching Experience14 years 6 months
5AwardsNil
6Professional MembershipLife time member of ‘Biotech Research Society of India’, Life time member of ‘ Physiological Society of India’
7Publicationof Book(s)Nil
8Edited Book(s)Nutritional Education & Policy For Rural Community People of India by 2020, ISBN: 978-93-84241-69-8
9Research Paper Publications in Journal11
1.Parua (Mondal) S, Debnath JM and Ghosh D. 2011. Effect of an Increase in Environmental Temperature on Testicular Androgenesis and Spermatogenesis in Toad (Bufomelanostictus) During Hibernating Season. Zoo Biology 30 : 681-688.
2.Adak A., Parua (Mondal) S., Maity C., Ghosh K.,Halder S. K., Das Mohapatra PK., Pati BR., Mondal K. C. 2013. Potentialities of two newly isolated Lactobacillus sp. for curd preparation and a comparative study of its physico-chemical parameters with other marketed curds. Indian Journal of Experimental Biology. 51, 910-918.
3.Ghosh K., Maity C, Adak A., Parua (Mondal) S., Halder S. K., Jana A., Das A., Das Mohapatra P. K., Pati B. R. Mondal K.C., (2014) Ethnic preparation of a rice based fermented beverage Haria in the province of lateritic West Bengal, India. Ethnobotany Research & Applications, 12:039-049.
4.Ghosh K., Ray M, Adak A., Dey P., Halder S. K., Das A., Jana A., Parua (Mondal) S., Das Mohapatra P. K., Pati B. R. Mondal K.C., (2014) Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage. Food Chemistry, 168, 196-202.
5.Kuntal Ghosh, Mousumi Ray, Atanu Adak, Suman K. Halder, Arpan Das, Arijit Jana, SaswatiParua (Mondal), CsabaV�gv�lgyi, Pradeep K. Das Mohapatra, Bikas R. Pati, Keshab C. Mondal (2015) Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresource Technology, 188: 161-168 .
6.Avik Panda, Kuntal Ghosh, Mousumi Ray, Sourav Kr. Nandi, SaswatiParua (Mondal), DebabrataBera, SomNath Singh, Sanjay K. Dwivedi, Keshab Ch. Mondal (2016) Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladhak, India. Journal of Ethnic Foods. 3, 257-262.
7.Maity C, Parua (Mondal) S., Mondal K. C. (2016) Impact of hypobaric hypoxia on the pathophysiology of GI system : Evaluation of the roles of indigenous microbiota (Review). Indian Journal of Physiology & Allied Sciences. 70 (2), 68-75.
8.SaptadipSamanta, Malabendu Jana, Sanjay Kar, SaswatiParua, Pradeep Kumar Das Mohapatra, BikashRanjanPati, Keshab Chandra Mondal (2017) Purification and biochemical characterization of a maltooligosaccharide Producing -amylase from Bacillus licheniformis SKB 4. Indian Journal of Applied Microbiology. 20(2), 55-71.
9.MaitiSwatilekha, ParuaSaswati, Nandi Dilip Kumar, MondalKeshab Chandra, SamantaSaptadip (2019) Hepatotoxic effect of Rifampicin as an Anti-Tuberculosis drug on male Albino rat. Journal of Drug Delivery & Therapeutics. 9(3):26-32
10.Hor, P.K., Ghosh, K., Halder, S.K., Soren, J.P., Goswami, D., Bera, D., Singh, S.N., Dwivedi, S., Parua, S., Hossain, M. and Mondal, K.C., (2021). Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of Khambir, a leavened flat bread. Food Chemistry, 325, p.128824.
11.SaswatiParua (Mondal), Kuntal Ghosh, Papan K. Hor, SaptadipSamanta and Keshab Chandra Mondal (2022) Ornamental lentil dumpling, a state-of-art traditional food preparation by the women
10Articles/Chapters Published in Books3
1.K. C. MONDAL., K. GHOSH., B. MITRA., S. PARUA., P. K. DAS MOHAPATRA. 2016. Rice-based Fermented Foods and Beverages : Functional and Nutraceutical properties. In: Fermented Foods. Part 2. Technological Interventions. Ed. D. Montet and R C Ray. CRS Press, Boca Raton, USA (ISBN 9781138637849), pp 150-177.
2.P. K. JHA, A. LE-BAIL, A. RAWSON, S. PARUA, P. K. DAS MOHAPATRA, K. C. MONDAL, 2019. Indigenous fermented beverage of the Indian subcontinent: Processing methods, nutritional and nutraceutical potentials,” In: Sankar Chandra Deka, Dibyakanta Seth, NishantRachayya Swami Hulle (eds.) Food Bioactivities: Functionality and Applications in Human Health. CRC Press, Taylor & Francis Group, USA , pp 323-358. ISBN 9781771887991.
3.K. GHOSH, S. PARUA, K. C. MONDAL, 2020. Ethnic Fermented Foods and Beverages of West Bengal and Odisha. In: Ethnic Fermented Foods and Beverages of India: Science, History and Culture. (Eds. Jyoti P Tamang), Springer Nature, USA. ISBN 978-981-15-1485-2. pp 647-685.
11Conference Publication22
Sl. No.Title of the Paper/Poster PresentedTitle of Conference/ SeminarOrganised byWhether International/ National/State/Regional/ College or University level
1.Properties and product specificity of a novelmaltotriose and maltopentose producing -amylase from Bacillus megaterium VUMB 1093rd International Congress on Bioprocesses in Food IndustriesOsmania University, Hyderabad, IndiaInternational
2.An investigation on rice based fermented beverage HariaInternational conference on Emerging Trends in BiotechnologyBanaras Hindu University, Utter Pradesh, IndiaInternational
3.Evaluation of ethno-medicinal properties of fermented beverage HariaInternational conference on Genomic SciencesInternational
4.Assessment of in vitro Antioxidant Activity of Different Curds Collected from Local MarketInternational Conference on New Horizons in Biotechnology (NHBT-2011) and 8th Annual Convention of The Biotech Research Society of IndiaInternational
5.The traditional process operation and health beneficial effect of Haria, an ethnic rice beerNational Seminar on Recent Advances in the Development of Fermented FoodsMadurai Kamaraj University, Tamil NaduNational
6.Potentialities of two newly isolated Lactobacillus sp. for curd preparation and a comparative study of its physico-chemical parameters with other marketed curdsInternational Conference on Industrial Biotechnology (ICIB – 2012)Panjabi University, PatialaInternational
7.Dynamics of culturable microflora during the course of Haria (a rice based fermented beverage) preparationInternational Conference on Industrial Biotechnology (ICIB – 2012); IXth Convention of The Biotech Research Society of India & Indo-Italian Workshop on Food Biotechnology : Industrial processing, Safety & HealthInternational
8.Bioaugmentation of rice during tradition preparation of Haria, a rice based fermented beverageInternational Conference on Advances in Biotechnology and Bioinformatics (ICABB – 2013) and 10th Annual Convention of the Biotech Research Society of IndiaD Y Patil University, PuneInternational
9.Microbial, biochemical and antioxidative profiling of mango pickleInternational Conference on Emerging Trends in Biotechnology (ICETB – 2014)Jawaharlal Nehru University, New DelhiInternational
10.Role of Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverageInternational Conference on Emerging Trends in Biotechnology (ICETB – 2014),International
11.Traditional mango pickles : Scientific exploration of this village art productInternational Conference on Ethnic Fermented foods and Beverages : Microbiology and Health BenefitsInternational
12.Microbiological and physico-chemical properties of Chhurpi, a homemade cheese of LadakhInternational Conference on Ethnic Fermented foods and Beverages : Microbiology and Health BenefitsInternational
13.Induction of testicular steroidogenesis and gametogenesis in toad (Bufomelanostictus) with respect to elevated environmental temperature during their hibernating period28th Annual conference of Physiological society of India and National conference on Classical and molecular approaches to life style management under changing environment (PHYSIOCON 2016)Midnapore College(Autonomous), WB, IndiaNational
14.The hidden beauty of a mango pickleNational level seminar on “Role of Basic Sciences in Translational Research applied on Biological Sciences and Human HealthMidnapore City College, Midnapore, WB, IndiaNational
15.Scientific intervention to explore the health beneficial components in traditional mango pickleNational level conference on “Perspectives of Human Health, Microbial Biotechnology & Innovation (PHMBI – 18)Vidyasagar University, WBNational
16.Ornamental lentil dumpling, a state-of-art preparation by the women of South BengalNational level Conference cum ‘Workshop on Host-Microbe Interaction’ at IASST, GuwahatiIASST, GuwahatiNational
17.Some aspects of traditional food of PurbaMedinipur districtNational Conference on “Recent Trends in Physiology and Healthcare Research for Salubrious Society (PHYSICON-2019)Bankura Christian College, WBNational
18.Bengali Food Culture – an overviewInternational Conference on “Environmental History and Sustainability: The Black-White Journey of Sustainable Development in Reality and EducationBajkulMilaniMahavidyalaya, WBInternational
19.Exploration of somefunctional aspects of traditional fermented foodsInternational conference on ‘Biotechnology for Sustainable Agriculture, Environment and Health (BSAEH-2021)Malaviya National Institute of Technology, Jaipur and the Biotech Research Society, India at JaipurInternational
20.Exploration of haria, a mild alcoholic rice fermented beverageInternational conference on ‘International Conference onBiotechnology for Resource Efficiency, Energy, Environment, Chemicals and Health (BREEECH-2021)CSIR-Indian Institute of Petroleum, Dehradun and The Biotech Research Society, India at Dehradun, IndiaInternational
21.Study of quality and safety of Gahanabori, an ethnic designed food of PurbaMedinipurNational Conference on Women’s Health in India: issues and concerns(PHYSICON-2021)Dept. Of Physiology, Berhampore Girls College, WBNational
22.Health indigenous pickle: a possible means for rural women empowermentInternational Conference on Research and Technological Advancement in Health Sciences and Sustainable Development (PHYSICON-2022)Dept. Of Human Physiology, Vidyasagar University, WBInternational
12Research ProjectsUGC-MRP: F. PSW-128/14-15(ERO) “Mango pickles in West Bengal: Assessments of nutrients composition and standardization of process parameters for hygienic and quality food preparation.”
13Special AchievementsNil
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