Browsing by Author "Sindhu, Sangeeta C."
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ThesisItem Open Access Comparative assessment of nutritional status of adolescents in government and private schools of Hisar city(CCSHAU, 2018) Dhami, Sapna; Sindhu, Sangeeta C.The present study was conducted between November, 2017 to March, 2018 on adolescents (13-17 years, n=200) from government and private schools of Hisar city to compare their nutritional status. Results reveal that majority (86.50%) belonged to urban area. Most of the subjects (94.30%) were Hindu, belonged to general caste category (63.50%) were pure-vegetarian (74.50%), came from nuclear families (67.00%) with low media exposure (94.50%). Mothers (39.50%) and fathers (43.50%) of most of the respondents were below graduate. The majority of respondents‘ fathers (40.00%) were engaged in non-government jobs and majority (82.50%) of respondents‘ mothers were housewives. The average monthly family income of majority of adolescents (45.50%) was between Rs. 10,001 to 30,000. In total, the respondents from private school were significantly (p≤0.05) heavier with comparable height to government school respondents. Also, the private school respondents had a significantly (p≤0.05) higher BMI, waist and hip circumference as well as body fat per cent as compared to those from government school. The male respondents were significantly (p≤0.05) taller to females with lower body fat per cent. Dual malnutrition was evident with majority (55.5 %) being normal weight. Over all, there were 7.5 per cent overweight, 1.0 per cent obese along with 36 per cent under weight adolescents with waist to hip ratios contained well within cut off limits. Daily mean intake of cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, milk and milk products, sugar and jiggery, and fats and oils was significantly (p≤0.05) lower than their respective RDIs in the daily diets of both the male and female adolescents of both the age group (13-15yrs and 16-17yrs). The adolescents belonging to private schools had significantly (p≤0.05) higher consumption of cereals, pulses, roots and tubers, green leafy vegetables, other vegetables, milk and milk products, fats and oils, sugar and jaggery, and fruits than the adolescents of private schools. The adolescent males had significantly (p≤0.05) higher consumption of cereals, pulses, roots and tubers, green leafy vegetables, other vegetables, fats and oils, sugar and jaggery than the adolescent females. Except cereals, pulses, roots & tubers and sugars the adequacy ratio was below 50 per cent of RDI for all food groups in majority of government college respondents. However, majority of private college respondents met the adequacy by 75 -99.9 per cent of RDI for food groups except ‗green leafy vegetables‘ which was below 50 per cent. The daily mean intake of energy, protein, fat, calcium, iron, vitamin B1, vitamin B2 and vitamin C which were found to be significantly lower than their respective RDAs in the daily diets of majority of adolescents. The daily mean intake of various nutrients of the adolescents of public school was significantly (p≤0.05) higher than those from private schools. Furthermore, the nutrient intake of boys was significantly (p≤0.05) higher than the females which may be due to higher daily mean food intake by boys than the girls. Adequacy ratio for all nutrients except fat was below 75 per cent of RDA in majority of adolescents from government schools. In case of private school adolescents, the majority had adequacy ratio for protein and iron between 75-99.9 per cent of RDA. A significant (p≤0.05) positive correlation of family income with protein, energy, fat, iron, calcium, vitamin B1, Vitamin B2 and vitamin C was observed. A significant (p≤0.05) impact on the gain of nutrition knowledge was reported after imparting the nutrition education. It may be concluded that food and nutrient intake of adolescents from both genders and both school categories were below the respective RDI/RDA standards prescribed by ICMR (2010) for Indian adolescents.ThesisItem Open Access Comparative assessment of nutritional status of school comparative assessment of nutritional status of school going children (7-12 years) from government schools in rural and urban Hisar(CCSHAU, Hisar, 2023-01) Punia, Aman; Sindhu, Sangeeta C.The present study was conducted between November, 2020 to April, 2021 on school going children (7-12 years,n= 240) from urban government and rural government schools of Hisar city to compare their nutritional status. Results reveal that majority belonged to schedule caste category (40.00%) were pure-vegetarian (51.25%) and belonged from nuclear familles (69.58%). Mothers (77.08%) of most of the respondents were uneducated and fathers (45.83%) were educated upto middle. The majority of respondents fathers (25.41%) were engaged in agriculture and majority (73.33%) of respondents mothers were housewives. The average monthly family income of majority of family (69.16%) was between Rs. 10,001 to 20,000. In total, the respondents from rural government school school were significantly (p<0.05) heavier with comparable height to urban government school going children. Also, the rural government school respondents had a significantly (p<0.05) higher BMI, waist and hip circumference as compared to those from urban government school. The male respondents were significantly (p<0.05) taller and heavier to females. Malnutrition was evident with majority being under weight. Daily mean intake of cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, milk and milk products, sugar and jiggery, and fats and oils was significantly (p<0.05) lower than their respective RDIs in the daily diets of school going children of both the age group (7-9 years and 10-12years). The school going children belonging to rural government schools had significantly (p<0.05) higher consumption of cereals, pulses, other vegetables, milk and milk products, fats and oils, sugar and jaggery than the school going children of urban government schools. The daily mean intake of energy, protein, fat, calcium, iron, vitamin B₁, vitamin B2, and vitamin C which were found to be significantly (p<0.05) lower than their respective RDA in the daily diet of majority of school going children. The daily mean intake of various nutrients of the school going children from rural government school was significantly (p<0.05) higher than those from urban government schools. Furthermore, the nutrient intake iron, calcium and vitamin C of male was significantly (p0.05) higher than the females. Adequacy ratio for all nutrients except fat was below 75 per cent of RDA in majority of school going children from both urban and rural government schools. A significant (p<0.05) impact on the gain of nutrition knowledge was reported after imparting the nutrition education. It may be concluded that food and nutrient intake of school going children from both genders and both school categories were below the respectively RDI/RDA standards prescribed by ICMR (2020) for Indian school going children.ThesisItem Open Access A Comparative study on nutritional status of elderly people from old age homes and family setup(CCSHAU, 2018) Priti; Sindhu, Sangeeta C.The present study was planned to compare the nutritional status of elderly from old age homes to their counterparts living in urban or rural family set ups and disseminate need based education. There were 180 study subjects selected randomly from the three residential set ups of Hisar. Of the total, 53.88 per cent were male and 46.11 per cent were female. Majority of male respondents (39.18%) had been in agriculture sector to earn living during their active years while majority of female respondents had been house wives. Majority of respondents (53.33%) elderly were illiterate, had sedentary life style (66.67%), had a living spouse (66.11%) and had monthly family income between Rs.10001-30,000. Most common reason for shifting to old age home was conflicting relations with family. Respondents from old age home were least active and those from rural family set up were most active. Mean PAL of respondents varied from 1.12±0.02 to 1.96±0.09. Osteoporosis (94.44%), joint pain (87.78%), loss of appetite (85.56%) and anemia (80.56%) were the most commonly reported problems. Per cent prevalence of most problems was higher in old age home respondents. Barthel Index of Activities of Daily Living was used to assess level of independence. The level of independence was lowest in old age home respondents. Depression prevalence was more noticeable in residents of old age home. Based on MNA scale, per cent of elderly assessed as malnourished or at risk of malnutrition was higher in old age home followed by rural family set up. No significant differences (P≤ 0.05) were observed in anthropometric measurements of females from three different residential set ups except in case of mean waist circumference, mean hip circumference and waist to hip ratio which were significantly higher (P≤ 0.05) in urban family set up females. Mean waist to hip ratio of females from all three family set ups was higher than the cut off value of 0.85 thus suggesting abdominal obesity. Male elderly from urban family set up were significantly (p≤0.05) heavier and taller to their counterparts from old age home and rural family set up. Mean waist to hip ratio of male respondents from all three residential set ups was within the cut off limit of > 90 cm. Based on BMI, 32 elderly people were reported as underweight, 89 as normal weight, 46 as overweight and 13 were in the category of obese. Old age home had higher per cent of underweight as well as obese. Genderwise, significant (p≤0.05) differences were observed in mean BMI of male and female respondents. Dual malnutrition was very much evident in all three residential set ups. The mean daily food intake for all food groups was significantly (p ≤0.05) below RDI (20.46-98.45 % of RDI) in elderly respondents from old age home. On the contrary, it was significantly (p ≤0.05) higher than RDI (104.48-141.16 % of RDI) for most food groups in urban as well as rural family set up respondents. Fruit intake was significantly (p ≤0.05) lower in all residential set ups and both genders. Mean nutrient intake significantly (p≤0.05) lower in case of all elderly under study. Intake of most nutrients differed significantly (p≤0.05) among the females from three different residential setups. Nutrient intake by both male and female elderly from old age home was significantly (p≤0.05) lower than that of their counterparts in urban or rural family set up. Nutrient adequacy for all nutrients except energy and protein was found to be below 50 per cent in old age home. The elderly people of urban family setup had significantly (p≤0.05) higher scores of dietary diversity and food variety than rural family setup and old age home respondents. Pearson’s correlations coefficients for past occupation of elderly people and family income and BMI for age were significant (r=0.23; p≤0.05 and r=0.21; p≤0.05). Also adequacy ratio for energy, fat and protein were significantly associated with residential set up. Nutrition education significantly (p≤0.05) improved mean score of elderly regarding nutrition knowledge.ThesisItem Open Access Development and evaluation of iron-fortified food products utilizing Kufri Neelkanth potato(CCSHAU, Hisar, 2023-06) Bhavna; Sindhu, Sangeeta C.This study was undertaken to analyse the nutritional composition of Kufri Bahar and Kufri Neelkanth potato and develop iron-fortified food products utilizing both potato varieties. Potatoes were washed, sliced and dried by using tray drier for 12 hours. Proximate composition, minerals, carbohydrate profile, in vitro starch and protein digestibility, and antioxidant profile were analysed in Kufri Bahar and Kufri Neelkanth. Four types of iron-fortified meal items (Aaloo Gobhi vegetable, Aaloo Matar vegetable, Aaloo Parantha and Aaloo Halwa) and six types of iron-fortified snack items (French Fries, Potato Cutlets, Potato Tikki, Potato Sev, Potato Chips and Potato Laccha) were prepared by utilizing both potato varieties were subjected to sensory evaluation by a panel of thirty un-trained judges followed by nutritional evaluation of developed products. Data was statistically analysed using SAS and OPSTAT software Kufri Bahar potato contained 78.04, 4.07, 0.61, 2.05, 0.68 and 16.75, respectively while Kufri Neelkanth potato contained 80.82, 3.85, 0.67, 2.49, 0.97 and 14.97 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates. Total sugar, reducing sugar, starch and resistant starch was found to be 4.28, 2.31, 77.67 and 0.97 g/100 g, respectively in Kufri Bahar potato while it was found to be 3.74, 2.08, 71.2 and 1.01 g/100 g, respectively in Kufri Neelkanth potato. Kufri Bahar and Kufri Neelkanth potato contained 320.4 mg TE/100 g, 51.77 mg TE/100 g, 74.74 mg AAE/100 g, 298 mg GAE/100 g and 93.19 mg CE/100 g, respectively and 695.9 mg TE/100 g, 67.11 mg TE/100 g, 116.96 mg AAE/100 g, 416 mg GAE/100 g and 176.12 mg CE/100 g, respectively of DPPH, FRAP, ABTS activity, total phenol and flavonoid content, respectively. All the iron-fortified products developed utilizing Kufri Neelkanth potato variety had significantly higher (p≤0.05) antioxidant and fiber content as compared to Kufri Bahar potato. Iron fortification can be successfully done to develop iron-fortified meal and snack items without affecting the sensory acceptability, though all products were found highly acceptable and the iron content of developed products ranged in between 1.28 to 5.54 mg/100 g.ThesisItem Open Access Development and Evaluation of Value Added Products from Composite flour of Babool (Acacia nilotica) and Banana (Musa sp.)(CCSHAU, Hisar, 2021-02) Partibha; Sindhu, Sangeeta C.The present investigation was carried out to study the nutrient composition of Acacia and raw banana composite flour, development of products using composite flour and their sensory and nutritional evaluation and studying the shelf life of the developed products. Two types of composite flours were prepared with using Acacia flour and raw banana flour in ratios; 30:70 and 50:50. Two products namely, biscuits and sev were prepared using both types of composite flour in which biscuits and sev developed from type I (20%) composite flour were most acceptable. These acceptable products were evaluated in terms of sensory and nutritional parameters. The results of proximate composition revealed that raw Banana flour and Acacia flour had 2.86 and 12.66 per cent crude protein, 1.60 and 3.43 per cent crude fat, 3.33 and 4.13 per cent ash and 1.73 and 12.66 per cent crude fibre, 90.48 and 67.12 per cent carbohydrate. Acacia flour contained total, soluble and insoluble dietary fiber 22.79, 10.26 and 12.53 g/100g. Anti-oxidant activity of raw banana flour and Acacia flour was noticed as 12.23 and 59.60 per cent. Mineral content was found maximum in Acacia flour, 79.60 mg/100g iron, 150.64 mg/100g zinc and 962.15 mg/100g potassium, respectively. The value added products were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic evaluation indicated that all the products were acceptable in terms of their color, appearance, aroma, texture and taste. Overall acceptability scores of the all products revealed that all products were in the category of “liked very much” to “neither liked nor disliked” by the judges. Sensory evaluation of products showed that composite flour could be incorporated up to 20% level in biscuits and sev. Further nutritional evaluation of products revealed that with the incorporation of composite flour in wheat flour, the content of crude protein, crude fat, crude fibre, iron, zinc, potassium and magnesium total sugars and antioxidant activity (DPPH) were increased significantly (p≤0.05) whereas total carbohydrates content were found to be decreased significantly (p≤0.05). Shelf life study of most acceptable products (biscuits and sev) was done. There was significant (p≤0.05) differences were observed in the lipase activity, peroxide value and total microbial count of stored products. It could be concluded that Acacia flour can be incorporated in development of products.ThesisItem Open Access Development and nutritional evaluation of products utilizing processed grey and white pearl millet (Pennisetum glaucum) varieties(CCSHAU, 2016) Choudhary, Sanju; Sindhu, Sangeeta C.The present study aimed at development of products utilizing malted and f ermented pearl millet f lour. The nutritional, sensory and shelf li fe evaluation of developed products was also carried out.Pearl millet varieties HHB-234 and WHC 901were evaluated for thei r phy sico chemical and nutritional attributes. Thousand seed weight, seed density and swelling index of pearl millet variety WHC 901 was signif icantly (P≤0.05) higher than HHB-234. HHB 234 had signif icantly higher hy dration capacity and hy dration index. Swelling capacity of both the varieties was similar (0.01ml/ seed). The protein content in WHC 901 was signif icantly (P≤0.05) higher than t hat of HHB-234. Crude f at content of pearl millet varieties HHB 234 and WHC 901 was f ound to be 6.13 and 5.83 per cent respectively. The Ash content of HHB 234 was 2.03 and WHC 901 was 2.09 g/100g. The crude f ibre in HHB 234 was 1.92 and in WHC 901 was 1.87 per cent. No signif icant (P≤0.05) di ff erences were observed in any of the dietary f ibre component of two varieties. The total soluble sugars were found to be signif icantly (P≤0.05) higher in HHB 234 (2.74%) than WHC 901(1.75%) on dry matter basis. Reducing sugar content was 0.72 per cent in HHB 234 and 0.60 per cent in WHC 901. The non-reducing sugars content in HHB 234 and WHC 901 was 2.02 and 1.15 per cent, respectively. The starch content in HHB 234 was f ound to be 61.66 percent and 66.11 per cent was f ound in WHC 901.Total calcium content was signif icantly (P≤0.05) hi gher in WHC901. No signif icant diff erence were observed in any other total mineral content or their HCl extractability . The phy tic acid content of WHC 901 was signif icantly (P≤0.05) higher whereas HHB 234 had si gnif icantly (P≤0.05) higher poly phenols content. However no signif icant (P≤0.05) diff erences were found in their in vitro digestibilities. Malti ng and natural f ermentation were carried out at diff erent time-temperature combinations. Eff ect of malting was studied in HHB 234 variety with 48 h germination time and kil ning at 50°C. Malting si gnif icantly (P≤0.05) decreased the moisture by 22.42 per cent. Crude protein content was reduced si gnif icantly by 11.71 per cent. Crude f at content was also reduced signif icantly (P≤0.01) af ter malting f rom 6.13 to 5.30 per cent (13.53% reduction). Malting resulted in reduced ash content, insoluble dietary f ibre, total carbohy drates, non-reducing sugar s, st arch, total phosphorus, calcium and manganese content, phy tic acid and polyphenol content but signif icantly increased crude f ibre, total dietary f ibre, Soluble dietary f ibre, total soluble sugars, reducing sugar s, HCl extractable phosphorus, calcium, iron and manganese content, In vitro st arch and protein digestibility . The effect of natural fermentation with buttermilk was st udied in pearl millet variety WHC 901 with 24 hr f ermentation at 25 0 C. Fermentation resulted in reduced crude protein content, insoluble dietary f ibre, starch, phy tic acid and poly phenols and signif icantly increased soluble dietary f ibre, total soluble sugar s, reducing and non-reducing sugar s, HCl extractability of all the minerals, In vit ro starch and protein digestibility . Khichri mix, Cake, Bi scuit, Dhokla and Lapsi were developed using HHB 234 malted f or 48 hours. Rabri mix and Dhokla were developed using WHC 901 f ermented for 24 hours at 25 0 C. All the developed products were acceptable to the panel of judges. The products had good nutritional prof ile. Biscuits, khi chri mix and Rabri mix could be stored successf ully up to 90 day s.ThesisItem Open Access Development and Nutritional Evaluation of Value Added Products from Shiitake (Lentinus edodus) Mushroom(CCSHAU, 2015) Jyoti; Sindhu, Sangeeta C.The present study delineates information pertaining to the nutritional evalution of Shiitake mushroom (Lentinus edodes) and development, nutritional evaluation and shelf life studies of products. Moisture content in Lentinus edodes was found to be 90.31 per cent. Crude protein, crude fat, ash and crude fibre content respectively were 20.90, 0.95, 7.20 and 8.06 per cent. Minerals analysis revealed total iron, zinc, phosphorus and calcium content in mushroom to be 5.01, 10.09, 960.66 and 41.41 mg/100g respectively. HCl extractability for iron, zinc, phosphorus and calcium were 94.78, 70.89, 14.89 and 53.74 per cent respectively.The total carbohydrate, total soluble sugar, reducing sugar, non- reducing sugar and starch in L.edodes were 62.89, 4.72, 0.48, 4.24 and 5.84 per cent respectively.The total dietary fibre, soluble and insoluble fibre content were 32.33, 1.93 and 30.29 g/100g respectively. L.edodes mushroom had a polyphenol content of 201.34 mg/100g and in vitro protein digestibility 80.53 per cent. Mushroom powders were prepared using different treatments.The mushrooms were either blanched or kept unblanched. These were further subjected to different chemical treatments including KMS or Citric acid/H2O2 before drying (solar/oven).The yield of powder obtained after drying ranged from 1.89 to 6.90 per cent in different treated and untreated dried mushroom powders. Oven drying after KMS treatment of unblanched mushroom resulted in highest yield of mushroom powder while solar drying after treatment with H2O2 of unblanched mushroom yielded minimum powder. All treatments were effective in producing organoleptically acceptable powders. The overall acceptability score of dried mushroom powders ranged 2.60 to 5.18 on six point hedonic scale. In our study, various treatments reduced the crude protein content by upto 13.38 per cent; maximum reduction was brought about in blanched H2O2 treated solar dried powder. The crude protein content in dried powders ranged between 18.12 to 20.92 per cent. All blanched mushroom powders had significantly (P≤0.05) lower crude protein content as compared to their unblanched counter parts irrespective of other treatments involved. All the treatments significantly (P≤0.05) improved the in vitro protein digestibility of mushroom powders. The in vitro protein digestibility was highest (85.94%) for blanched KMS treated oven dried mushroom and lowest(82.48%) for unblanched citric acid treated oven dried powder as well as unblanched H2O2 treatment solar dried powder. Blanched mushroom powders had significantly (P≤0.05) higher in vitro protein digestibility as compared to unblanched counter parts irrespective of other treatments involved. Antimicrobial activity of treated and untreated powder was studied against B.subtilis, E.coli, S.typhi and S. aureus in aqueous and alcoholic extracts. No significant results were achived with alcoholic extracts. Aqueous extracts exhibited inhibition zones against all test microorganisms. Blanched KMS treated solar dried Shiitake powder provided maximum zone of inhibition against S. aureus (28mm). On the basis of organoleptic acceptability of different dried powders citric acid solar dried powder were used for the development of various mushroom products i.e. Mushroom pickle, Mushroom chutney, Instant soup mix, Ready to use mushroom curry and biscuits. All the developed products were acceptable to the panel of judges. The storable products were stored and evaluated for a period of 30 days at room temperature. Mushroom curry could be stored only upto 15 days with no deterioration in any parameter. All other products could be successfully stored up to 30 days.ThesisItem Open Access Development and nutritional evaluation of value added products using purple wheat based composite flour(CCSHAU, Hisar, 2023-06) Mukesh Kumari; Sindhu, Sangeeta C.Present study was conducted to assess the acceptability and nutritional composition of value-added food products developed from purple wheat, raw banana and lemon grass based composite flours. Six types of composite flour were developed using purple wheat flour (PWF), raw banana flour (RBF) and lemon grass powder (LGP) in different proportions. The water absorption capacity of composite flours varied from 3.03±0.18 to 3.15±0.17 g/g while oil absorption capacity varied from 2.36±0.09 to 2.46±0.03 g/g. The gluten content varied from 8.00±0.15 to 10.98±0.26 g/g. The crude protein and crude fat content varied from 5.56±0.29 to 7.99±029 and 2.93±0.17 to 3.66±0.08 percent, respectively. The crude fiber content varied from 3.53±0.23 to 4.13±0.12 percent. The ash content varied from 1.76±0.00 to 1.82±0.08 with no significant (p≤0.05) differences within the composite flours. The total and reducing sugar content of developed composite flours varied from 10.93±0.23 to 15.20±0.68 and 9.17±0.56 to 11.00±0.21 per cent. The non reducing sugar and starch content varied from 1.66±0.2 to 5.03±0.05 and 35.07±0.71 to 62.73±1.16 per cent. The per cent availability for calcium varied from 48.66 to 93.33. It varied from 39.48 to 55.43 per cent for phosphorus, 55.67 to 67.85 per cent for iron and 31.99 to 72.17 per cent for zinc. The phytic acid varied from 32.06±0.12 to 34.17±0.06 in unprocessed wheat based composite flours and 29.14±0.09 to 31.19±0.02 in malted wheat flour based composite flours. The protein digestibility varied from 28.87±0.15 to 41.60±0.10 per cent. At the same time, starch digestibility ranged from 21.30±0.01 to 45.01±0.09 mg maltose released per g composite flours. The TPC and TFC content of developed composite flours varied from 135.20±3.01 to 156.76±8.82 mg GAE/100g and 248.49±9.17 to 616.11±5.99 mg RE/100g. The β-carotene content varied from 44.67±1.97 to 118.37±4.71 ppm. The antioxidant activity of developed flours was assessed in terms of DPPH (28.20±0.77 to 35.47±2.48 mg TE/100g), ABTS (85.16±5.32 to 100.63±4.13mg AAE/100g) and FRAP (91.51±4.81 to 111.11±2.40 mg TE/100g). The composite flours were used to develop biscuits, cookies, cake, breads, buns and weaning foods. All products except bread and buns were found to be acceptable and were subjected to further nutritional analysis. All products provided a rich nutritional profile as compared to products developed using refined wheat flour.ThesisItem Open Access Gender disparity in nutritional status of rural and urban adult population(CCSHAU, Hisar, 2023-02) Twinkle; Sindhu, Sangeeta C.Gender disparity was assessed in nutritional status of rural and urban adults (n=280) of Hisar city. The respondents were equally distributed among the two genders. Backache and pain in neck were the most common symptoms reported in all categories. Mean PAL was significantly (p≤0.05) higher for rural respondents (1.76±0.33) as compared to urban ones (1.57±0.23); and for male respondents (1.77±0.34) as compared to female counterparts (1.56±0.20). Significant differences existed in mean Hb for male (14.13±1.63) and female (11.71±1.59) counterparts but not in rural and urban respondents. There was higher prevalence of anemia observed in feminine gender as compared to male counterparts. The intake of all the food groups i.e. cereals and millets, pulses, milk and milk products, roots and tubers, green leafy vegetables, other vegetables, fruits, fats and oils and sugars in male respondents was significantly (p≤0.05) higher as compared to those of female respondents. Also, the intake of pulses, roots and tubers, other vegetables and fruits in urban area respondents was significantly (p≤0.05) higher as compared to those of rural area respondents. In nutrient intake, the intake of energy, protein, fat, magnesium, zinc, calcium, vitamin A, ß carotene, vitamin B1, vitamin B3 and vitamin B9 in male respondents was significantly (p≤0.05) higher as compared to those of female respondents. Also, the intake of energy, visible fat, zinc, calcium, ß carotene, vitamin B1 and vitamin B9 in rural area respondents was significantly (p≤0.05) higher as compared to those of urban area respondents. In general, the nutrient adequacy ratio was more balanced in urban adults with no such major difference between genders. Nutrition education had a positive impact on knowledge scores. Chi square test revealed that a significant association (p≤0.05) of occupation, type of physical activity, size of family, eating habit, regularity of meals, Hb, severity of anemia, BMR, protein and sugar intake with gender. Also a significant association (p≤0.05) of height, weight, waist circumference, hip circumference, WHR, MUAC, pulses, milk and milk products, green leafy vegetables, fruits and sugar intake was observed with locality of respondents.ThesisItem Open Access Impact of mass media on nutritional status of university students of Hisar city(CCSHAU, 2015) Sharma, Santosh; Sindhu, Sangeeta C.The study was conducted on 180 students from university of Hisar city viz. HAU, GJU and LUVAS with the objectives to assess nutritional status of female students in universities of Hisar city and study the impact of socioeconomic status and mass media on nutritional status. In the present study, majority of the subjects belonged to caste category ‗General‘ (50.6%); were day scholars (83.89%) and had private schooling (68.3%). Most of subjects (55%) belonged to the small cities; 38.3 per cent belonged to the rural areas and 6.7 per cent of the respondents belonged to the metropolitan areas. Majority of them had their permanent residence in ‗small cities‘ (55.0%) and were ‗Hindu‘ by religion (95.6%) and religiously ‗liberal‘ (53.9%). Majority of respondents belonged to nuclear families (71.7%) and had a family income between Rs.30-60,000/month (46.1%). Majority of subjects had parents with education ‗below graduate‘ (47.29% mothers; 39.47% fathers) and had ‗fit‘ body weight (71.1% mothers; 76.7% fathers). Majority of respondents‘ fathers were non-government employees (35.6%) and mothers were housewives (77.2%). Mean height of respondents under study was 157.73±5.79 cm and mean body weight was48.52±7.51. Mean BMI was 19.44±2.92 kg/m². Mean body fat per cent was 24.61±5.46 per cent and waist/hip ratio was 0.85±0.05. Mean height, weight and waist ratio were significantly (p≤0.05) lower than the ICMR reference values. About 42.2, 52.8, 3.3 and 1.7 per cent of subjects were respectively underweight, normal weight, overweight and obese. Mean body weight and fat corresponded to mean BMI in different health categories. TV was the most preferred media source and daily soaps/ serials and music videos were the most preferred programmes. The mean exposure score of subjects was (12.49±2.88) and majority (86.67%) of the subjects had medium media exposure. There was no significant difference between media exposure of subjects from three universities. Majority of subjects (40.00%) agreed that the figures of models in media do influence the general ideas of ideal perception. Majority of subjects depicted body satisfaction. Effect of media and globalization was conspicuous on eating habits and food choices of subjects. Data indicated that frequency of consumption of chapatti, rice, pulses, green leafy and other vegetables and fruits was satisfactory being ‗once daily‘ or more for majority of respondents. Other foods that found a frequent place in daily diet were tea, breakfast cereals and jam as topping. Coffee, fresh juice, soft drinks and potato as snack were consumed ‗rarely‘ by majority. Mean daily cereals‘ intake was significantly (p≤0.05) higher than the RDI while that of pulses, root and tubers, other vegetables, green leafy vegetables, milk and milk products and fats and oils was significantly (p≤0.05) lower than the RDI. The mean daily intake of energy of the subjects was 113.35 per cent of RDA and the difference was significantly (p≤0.05) higher while that of protein, calcium , iron, β -carotene and Vit. C intake was found to be significantly (p≤0.05) lower than the RDA. Pearson‘s Chi square test revealed no significant (p≤0.05) association between any of the socio economic variables and BMI based weight categories except family income. Also, no significant (p≤0.05) association was observed between media exposure groups and BMI based weight categories. However adequacy ratio for energy, fat and protein were significantly associated with media exposure and family income.ThesisItem Open Access Processing of pumpkin seeds and their utilization in product development(CCSHAU, Hisar, 2020-06) Neeta Kumari; Sindhu, Sangeeta C.The present investigation was conducted to evaluate the functional properties and nutrient composition of processed pumpkin seed powder. Processed pumpkin seed powder was used for the development of various value added food products like whole wheat flour biscuit, cookies, Laddoo, Lapsi, bread, buns, Dhokla and eggless muffins. Pumpkin seeds were given four types of treatments i.e. germination, boiling, roasting and fermentation. Processed pumpkin seeds included raw, boiled, roasted, germinated, natural fermented, lactobacillus acidophilus fermentation and lactobacillus rhamnosus fermentation. All processing methods brought significant changes in functional properties of pumpkin seeds. The functional properties of each treated sample differed significantly from each other. Germinated seed powder had highest oil absorption capacity (89.33%), water absorption capacity (276.06%) and swelling power was significantly (P≤0.05) higher in roasted pumpkin seed powder (3.23%). Ash content was highest in roasted pumpkin seed powder whereas crude fat, crude fiber and crude protein were highest in germinated pumpkin seed powder. All the processed sample were significantly (P≤0.05) different from each other. Total minerals (magnesium 11.73, zinc 17.73, iron 22.77 and phosphorus 68.22 mg/100g) were significantly (P≤0.05) higher in germinated pumpkin seed powder as compared to control counterpart. Calcium 164.30 and potassium 1315 mg/100g were significantly (P≤0.05) higher in roasted pumpkin seed powder than any other processed sample. Per cent HCl-extractability of minerals like calcium, magnesium, potassium were significantly (P≤0.05) higher in roasted pumpkin seed powder followed by germinated pumpkin seed powder while iron and zinc were significantly higher in germinated pumpkin seed powder. All the processing methods brought significant (P≤0.05) decrease in phytic acid and polyphenol content. Total plate count of all the processed samples increased with storage. Products like whole wheat flour biscuit, cookies, Laddoo, Lapsi and eggless muffins were developed by replacing (10%, 20% and 30%) of germinated pumpkin seed powder. Dhokla, bread and buns were developed by incorporating various levels (10%, 20% and 30%) of fermented pumpkin seed powder. Total 32 products were prepared and subjected to organoleptic acceptability. The acceptability level of whole wheat flour biscuits, cookies, Laddoo, eggless muffins, Dhokla and Lapsi was up to 30% whereas the acceptability level in case of bread and buns was up to 20%. Products were evaluated for sensory and nutritional parameter. All products depicted good nutritional profile with significant improvement in all the nutrients. Eggless muffins, bread and buns could be stored for 2 days at room temperature 42◦C without any adverse effect on the organoleptic characteristics. Whole wheat flour biscuits and cookies, Laddoo were could be stored for seventy five days safely without adverse effect on organoleptic acceptability. The values for peroxide value and total plate count of all stored products showed an increasing trend with the increased in storage periods. There was a significant (P≤0.05) increase in the knowledge level of trainees after the training at 1% level of significance.