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ThesisItem Open Access Development and quality evaluation of fruit based instant snack and pasta product(College of Agriculture, Vellayani, 2014) Poornima, K Das; KAU; Nirmala, CThe present study entitled “Development and quality evaluation of fruit based instant snack and pasta product” was carried out at Dept of Home Science, College of Agriculture, Vellayani, Trivandrum during the period 2011 to 2014. The objective of the study was to develop fruit based ready to eat instant snack and ready to cook pasta product by incorporating locally available fruits and also to assess the quality aspects such as nutritional, chemical, shelf stability and consumer acceptance and preference. Part .I. Development of instant snack The ingredients in instant snack product were jackfruit, papaya, banana, parboiled rice, wheat, horse gram, green gram and coconut. Each component had undergone various degrees of processing and optimization. Eight different combinations (C1, C2, C3, C4, C5, C6, C7 and C8) of the instant snack were worked out, from which the best combination C2 was selected based on the nutrient content and sensory evaluation by selected trained panel members. The ratio of the selected combination was 1: 1: 1: 2: 1: 2: 1: 1. The nutritional analysis revealed that instant snack had 349. 8 K Cal, 10.83 g protein, 66.96 g carbohydrates and 4.9 g fat per 100 g of the product. Organoleptic evaluation of the product emphasized that the flavor parameter was highly scored (5.8/6) and all the other parameters were also equally scored well above 5 out of 6. The highlight of the storage study conducted for 3 months showed that there was no significant difference in sensory parameters and chemical constituents and no microbial growth was observed. Consumer acceptance and preference study conducted among three different groups (children, adolescents and adults) showed that all the participants equally preferred the developed instant snack with mean scores ranging from 7.78 to 7.84 out of 9. The cost of the developed instant snack was Rs-170/- per Kg. Part .II. Development of pasta The second part of study, focused on the incorporation of fruits, jack fruit (Koozha) papaya (Pusa Dwarf), banana (Nendran) along with other ingredients ie green gram flour, wheat flour, and tapioca starch for the production of pasta. Different proportions of various ingredients such as wheat flour, green gram flour, tapioca starch, and fruit pulps were tried out for the pasta production. A total number of 19 proportions of pasta were tried out using banana pulp, papaya pulp, jack fruit pulp and mixed fruit pulp.Based on the Mass Flow Rate (MFR) best four proportions were selected from each fruit being banana pasta (P1B), papaya pasta (P2P), jackfruit pasta (P3J) and mixed fruit pasta (P4MF). The MFR values ranged from 0.52 to 2.72. The least MFR value was shown by P3J (0.52). P2P shown greater MFR value (2.72), followed by P4MF (2.11), and P1B (1.79). The ratios of selected proportions of pasta were 3: 5: 1: 1. Physical characteristics such as swelling index, water absorption index, cooking time, cooking loss, colour, and texture were analyzed and found significant difference in certain characters amongst the selected proportions of pasta. The sensory study indicated that the overall score was high for the P1B. The calorie content for P2P, P3J and P4MF pastas were 338.68, 368.65 and 368.65 respectively. Carbohydrates were found to be high in P1B (58.56) followed by P3J (56.91), P4MF (54.46). P2P (51.56) had the lowest carbohydrate content. In general, the nutrient content of P1B was relatively high. Even though a decreasing trend was observed for sensory scores of stored pasta, no significant difference was noticed. Analysis of chemical constituents of developed stored pasta also had no significant change. Fungal and yeast growth was observed only in the third month of storage for all the stored pasta samples. The consumer acceptance and preference study among children, adolescents and adults showed that the product pasta was highly preferred by adolescents followed by adults and childrenThe costs of the developed products ranged from Rs. 240/- per Kg to 265/- per Kg. Nevertheless, the well accepted ready to eat snacks and pasta products that were developed in the study can be scaled up for potential commercialization and marketing. Other underutilized fruits also can be similarly utilized for development of such products which will have high nutritional value and low costThesisItem Open Access Nutrient composition, antioxidant and hypoglycemic effect of bitter gourd (Momordica charantia L.)(College of Agriculture, Vellayani, 2015) Krishnendu, J R; KAU; Nandini, P VThe present investigation entitled, “Nutrient composition, antioxidant and hypoglycemic effect of bitter gourd (Momordica charantia L.)” was conducted in Thiruvanathapuram district during the period of 2012- 2015 with an objective to study the nutrient composition, phytochemical analysis, antioxidant activities of the selected bitter gourd types along with assessing its hypoglycemic effect on type 2 diabetes mellitus patients. Four types of commercially cultivated bitter gourd viz., light green small, light green big, dark green small, dark green big along with nei paval were selected for the study. The chemical/ nutrient composition, phytochemical and antioxidant activities of the selected types were carried out both in fresh and processed (powdered) forms and the best type was selected (large green) to ascertain the clinical efficacy of the bitter gourd powder. Investigations such as shelf life quality, yield ratio, cost of production, glycemic index and glycemic load were also determined. Significant differences were found in the nutrient content of fresh and dried bitter gourd types. The highest protein, moisture, vitamin C and folic acid were found in light green big both in the case of fresh and dried samples. The total essential and non essential amino acids were also found highest in light green big. Highest carbohydrate content was observed in light green small type both in the case of fresh and dried samples. β carotene content was found to be highest in neipaval both in fresh and dry samples (140.03 mcg/ 100g and 98.93 mcg/ 100g respectively). In the case of mineral analysis, highest calcium, phosphorus, sodium, manganese, copper and zinc content were observed in light green big. The potassium and iron content was found to be highest in nei paval both fresh and dried samples. Quantitative estimation of phytochemicals revealed that, highest polyphenol content was noticed in light green big type both in the fresh and dried forms (18.76 mg and 74.67 mg respectively). The highest flavonoid content was found in light green big. The alkaloid content of bitter gourd samples (fresh) ranged between 0.10 to 0.27 per cent where as in the case of dried bitter gourd samples it ranged between 0.90 to 1.01 per cent. Tannin content was found higher in nei paval. Saponin and charantin content was found highest in light green big while lectin content was observed to be higher in dark green small type. Antioxidant activity in the present study revealed that fresh light green big type had the highest DPPH activity with an IC50 value of 50.88 µg/ ml in methanol solvent. The hydroxyl radical scavenging activity of light green big was found to be higher both in the case of fresh and dried bitter gourd samples with IC50 value of 50.95 µg/ ml and 50.10 µg/ ml respectively. Fresh light green small types showed higher superoxide anion radical scavenging activity with an IC50 value of 50.36 µg/ ml but in dried samples, the value was 49.76 µg/ ml. Antioxidant activity ranged with an IC50 value of 50.09 µg/ ml to 61.90 µg/ ml in fresh bitter gourd samples. Maximum antioxidant capacity was observed in light green big fresh (50.09 µg/ ml) and in the case of dried bitter gourd samples, the highest antioxidant activity was observed in light green big (50.07 µg/ ml). Assessment of the shelf life qualities of the bitter gourd powder revealed that mean moisture level of bitter gourd powder after six month storage was 6.63 per cent. The peroxide content was noticed in the powder only in 5th month (0.10 meq/100 g) and 6th month (0.12 meq/100 g) of storage. During the storage period of six months, bacterial colonies were observed in the 5th month (1×107cuf/g) and 6th month (2×107 cuf/g) and were only in negligible amounts. Clinical efficacy of the bitter gourd powder revealed that during pre-test, the mean fasting blood sugar was 171.8 mg/dl while in the post test it decreased to 132 mg/dl. The mean value for post prandial blood sugar during pre- test was found to be 217.8 mg/ dl while for post test it decreased to 155.9 mg/ dl. The mean value for glycosylated haemoglobin of pre- test was found to be 7.15 per cent while it decreased to 6.21 per cent after supplementation. Total cholesterol revealed a significant difference at 5 per cent level. The mean initial total cholesterol level of the subjects under study was 251.7 mg/ dl. After the supplementation, the total cholesterol level decreased to 180 mg/ dl. In the present study, bitter gourd powder was having a GI of 64 which was around 36 per cent less than that of glucose. The results of glycemic load revealed that bitter gourd powder had a glycemic load of 39. Findings of the present investigation strongly recommend that bitter gourd powder supplementation reduces the blood sugar as well as blood cholesterol level and is efficient in the dietary management of the subjects with diabetes mellitus.ThesisItem Open Access Contributing factors and problems associated with overweight among rural and urban school children(College of Agriculture, Vellayani, 2008) Ambily, G Uniithan; KAU; Syamakumari, SWe live in an energy sparing society today. Changes in diet coupled with increasingly inactive life styles have sparked off overweight and obesity in several countries of the world including India and Kerala. Overweight is associated with the onset of major chronic diseases leading to complications and also psychosocial problems in children and adults. The greater concern is that the risks of overweight during childhood will persist into adolescence and adulthood. Hence close monitoring of overweight prevalence in children and adolescents and taking timely preventive measures will be an effective approach in dealing with the problem of obesity. The study entitled “Contributing factors and problems associated with overweight among rural and urban school children” was undertaken with the major objective to assess the contributing factors and related problems due to overweight among rural and urban school going children and to find out the impact of diet counselling. A total of 3886 children from the selected schools were screened for overweight and obesity using standard overweight/obesity indicators. The sample selected for the study comprised of a total of 840 school going children of which 720 belonged to the experimental group of overweight children and 120 belongs to the control group of normal weight children. The sample was selected from 10-15 years of age group with equal number of boys and girls from each of the six age groups selected from rural and urban areas of Thiruvananthapuram District. A comprehensive analysis of socio economic and demographic features, time utilization, activity pattern and dietary profile of the subjects were carried out to find out the contributing factors behind the development of overweight and obesity in school going children. A probe into the health, physical, academic, psychosocial and behavioural adjustment problems was also undertaken to get a picturesque and exhaustive information on the problems associated with overweight and obesity. A systematic and in-depth appraisal to understand the dietary adequacy, macronutrient intake, energy balance and impact of diet counselling and health education was also carried out on the micro sample of 120 children selected from the macro sample of 840 overweight and normal weight children. The data collected was statistically analysed to determine the significant difference between the overweight and normal weight children in the areas studied and also to give the relationship or association of the variables selected for the study. The major findings of the study are: From the total of 3886 children screened, the overall prevalence of childhood obesity was found to be 4.99 per cent, 17.73 per cent was overweight when only 58.67 per cent was normal weight, 16.16 per cent was under weight with a BMI less than 15, and 2.44 were severely malnourished with BMI less than 13. An interesting observation made was that the overall prevalence of overweight and underweight was comparable at 16 to18 percent. The study thus proved that even though the indicators of over nutrition like overweight and obesity are rising disturbingly, undernutrition is still a problem even in Kerala. Region wise comparison of anthropometric measurements revealed that there was significant difference at 1 per cent level in body weight, BMI, body fat, waist circumference, waist:hip ratio and MUAC of overweight and normal weight children. The sample as a whole form two homogeneous groups with most of the overweight children hailing from middle income and upper middle income whereas majority of the normal weight children were from lower middle income and middle income showing that income is a contributing factor for overweight and obesity. Majority of the children in both groups were from nuclear families with one or two siblings and with parents having good education and employment status. A greater majority of overweight children were living in own houses. The dietary habits and preferences of the sample studied were in par with earlier studies done in this field with significant difference between overweight and normal weight children. Results revealed that snacking habits seen in overweight children could also be a contributing factor of obesity. The study also revealed that majority of the sample in both groups were non –vegetarians. The intake of cereals, meat group, snacks, hotel/canteen foods, and sweets were higher in overweight children. Similarly, the intake of macronutrients like carbohydrate, fat and protein were also significantly higher in overweight children. The activities and time utilization pattern of the overweight and normal weight subjects were noted to have a significant contribution to their weight condition. The sedentary activities were significantly higher and heavy activities were significantly lower in overweight children confirming the proved fact that the lesser the energy spent, more is the gain in weight. The evaluation of the energy balance computed from energy intake and energy expenditure revealed the following. The difference in energy intake and the positive energy balance was found to be significantly higher in overweight children compared to that of normal weight children indicating the need for maintaining an energy balance consistently for weight maintenance. The knowledge, attitude and practices of the children were assessed in the areas of nutrition, diet related diseases, physical activity and weight reduction. The difference was found to be significant between overweight and normal weight groups in all the three areas with normal weight having higher scores indicating better knowledge, right attitude and correct practices. When the problems associated with overweight and obesity were assessed, overweight children were noted to have more problems associated with puberty like early menarche, problems with menstrual bleeding in girls while early/late voice change and appearance of facial hair and secondary sex characteristics were seen in boys. The health and physical problems, though not very prominent in both weight groups, the percentage of overweight children having health and physical problems were higher. Similarly, the psycho social and behavioural adjustment and academic problems in overweight children were significantly higher than normal weight children. On assessment of the impact of diet counselling, a significant difference at 1 per cent level was observed in the before and after values of weight, BMI and body fat of overweight children. Overweight children who received diet counselling and health education showed significant reduction in weight, BMI and body fat when compared to that of control group. The study revealed that family history of obesity, high financial status, and dietary factors like faulty dietary habits and excessive intake of energy dense foods along with increased sedentary life style and significant reduction in physical activity or energy expenditure form the major contributing factors towards the development of overweight and obesity. Overweight and obese children are also found to have significantly higher pubertal problems, health, physical, academic, psychosocial and behavioural adjustment problems than normal weight children. However the study proved that, with proper dietary and behavioural interventions along with constant help, support, encouragement and motivation from all the family members and health care professionals, overweight children can definitely regain and maintain their ideal body weights and lead a normal healthy way of life. The control of this epidemic is a challenge and requires strong social and political will in addition to medical management. The results obtained suggest the intervening role of socio-economic and demographic environment, knowledge, attitude and food habits, life style pattern, work load and psychosocial adjustments on the dietary profile of overweight children. This prompts for further researches to improve the nutrition related knowledge of children and to inculcate the importance of leading a healthy life style which incorporate ample physical activity with decreased work load and tension. Urgent measures to improve the food habits of school going children are also recommended. Parents are the key players when developing interventional programmes in children. Therefore interventional programmes should be planned in such way that will create awareness in parents about the importance of weight reduction in leading a healthy life with lesser physical, psychosocial and health problems through proper diet and adequate physical activity.