Age at menarche (AM) is an important growth and maturity indicator in girls. Pre- and post-menarcheal age-peers differ in BMI-based nutritional status and growth of linear dimensions of body measurements. Methods: Using a cross-sectional approach, body size and nutritional status were evaluated in pre-menarcheal (n=50) and post-menarcheal (n=50) school-going Hindu girls aged 10.0 to 12.87 years. All were from socio-economically poor families in a rural area of Kashipur, Purulia district, West Bengal state, India. Anthropometric parameters included the following: height; body weight; body mass index (BMI); sitting height (SH); subischial leg length (SLL); knee height (KH); bi-acromial diameter (BAD); bi-iliocristal diameter (BILCD); and hip breadth (HB). Z-scores of height-for-age (HAZ) and BMI-for-age (BMIZ) were calculated following WHO to evaluate stunting (low HAZ) and thinness (low BMIZ) Results: The mean age was 11.12 years for pre-menarcheal girls and 11.32 years for post-menarcheal girls. Mean and median AM were 10.52 years and 10.80 years respectively. Post-menarcheal girls had higher mean anthropometric characteristics than pre-menarcheal girls with significant difference (p< 0.05). Undemutrition was frequent among girls, including stunting (pre-menarcheal 62%, post-menarcheal girls 38%), thinness or low BMI-for-age (pre-menarcheal 16%, post-menarcheal 28%), and composite burden of stunting and thinness (pre-menarcheal 14%, post-menarcheal girls 18%). Girls with low BMI-for-age had shorter SH, SLL, KH, BAD, BILCD, and HB. Linear combination of body dimensions significantly (p< 0.05) predicted post-menarcheal status through binary logistic regression analysis. Conclusion: Pre-menarcheal girls experienced a higher degree of chronic undernutrition (stunting). Post-menarcheal girls showed a greater body size than pre-menarcheal age-peers.

The proximate composition and functional properties of three edible mushroom (Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél.) flours used in Nasarawa state, Nigaria were investigated using standard analytical techniques. The samples contained crude protein in the range of 18.5% in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values ranging from 6.9% in Ganoderma spp. to 8.7% in Omphalotus olearius. Other proximate composition values were in the following ranges: moisture content 10.0 – 11.1%, ash 7.3 – 8.3%, crude fibre 2.8 – 3.5% and carbohydrate (by difference) 50.3 – 50.9%. The range values of functional properties were: foaming capacity 101.8 – 131.5%, foaming stability 51.0 – 54.0%, water absorption capacity 260.0 – 390.0%, oil absorption capacity 450 – 480%, oil emulsion capacity 57.3 – 61.0mLg– 1, least gelation concentration 12.0 – 14.0% and bulk density 230.0 – 410.0gmL–1. The results showed that these nutrient rich mushroom flours under investigation may prove useful in the formulation of different food products where foaming, emulsification, retention of flavour and palatability as well as gel formation are required.