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ThesisItem Open Access Assessment of nutritional status of pregnant women with special reference to anaemia and obesity in district Hisar ( Haryana)(CCSHAU, 2016) Sethi, Divya; Dahiya, SarojThe present study was conducted in Hisar district of Haryana state to assess the nutritional status of pregnant women and impart nutrition education to the selected pregnant women. A total of 250 subjects having pregnancy of third trimester selected randomly from different hospitals of district Hisar. Respondents from both govt. and private hospitals selected so as to draw a sample of both urban and rural women.Nutritional status of pregnant women was assessed in terms of dietary assessment, anthropometric measurement (height, weight and skin fold thickness) and clinical assessment of signs and symptoms of various nutrient deficiency diseases. Dietary assessment was done by 24 hour dietary recall method for three consecutive days of 100 respondents. The results of the study revealed that consumption of all food stuffs like cereals, pulses etc were lower in the diets of pregnant women. Nutrients like energy, fat, β- carotene, B-complex vitamins, Vitamin C, Iron and Calcium were found limiting in the diets of pregnant women. It was found that caste, family size, income, working status and education of respondents and husband‘s education had significant (P<0.05) effect on food intake of selected pregnant women. Effect of caste, family size,family type, income, respondent‘s occupation and education, husband‘s occupation and education were found to be significant (P<0.05) on nutrient intake of the pregnant women. Result indicated that out of 250 pregnant women 79.2 per cent pregnant women were anaemic while 20.8 per cent were non anaemic. Effect of type of family and income were significant (P < 0.05) on prevalence of anaemia. Majority 47.2% women were overweight, 25.2 percent obese, 22.8 percent normal weight and 4.8 percent underweight.Nutrition education was imparted to 50 selected pregnant women. It was found that majority of the responents had inadequate knowledge regarding nutrition before imparting nutrition education. After imparting nutritional education there was significant (P<0.01) improvement in knowledge of pregnant women in all the characteristics.ThesisItem Open Access Nutritional evaluation and utilization of okara (Soybean milk residue) for developing probiotic fermented food products(2016) Suman; Khetarpaul, NeelamThe present study was carried out with the objectives to develop naturally and probiotic (Lactobacillus acidophilus) fermented okara based food products, to evaluate sensory characteristics, nutrient composition and shelf life of developed products. The study revealed that soaking of soybean seeds significantly (P<0.05) increased the grain dimensions and diameters while decreased the sphericity.The water absorption and swelling capacity were significantly higher, whereas, oil absorption capacity and bulk density of okara were lower as compared to those of soybean. Okara had 24.79 g protein, 10.52 g fat and 19.83 g crude fibre per 100 g. The total, soluble and insoluble dietary fibre contents of okara were 58.21, 11.57 and 46.64 g/100 g, respectively. Okara had lower phytic acid content and higher in vitro protein digestibility as compared to soybean. Okara contained good amount of minerals, higher mineral availability and antioxidant activity. A significant (P<0.05) decrease in pH with corresponding increase in titratable acidity occurred when okara slurries were fermented naturally and with L. acidophilus probiotic curd (108 cells/ml) for varying time periods as compared to raw okara. Microbial cell counts of okara increased with the increase in period of fermentation. The fat, crude fibre, total and insoluble dietary fibre and phytic acid contents of okara decreased significantly (p<0.05), whereas, soluble dietary fibre, availability of minerals, in vitro protein digestibility, total phenolic and DPPH free radical scavenging activity of okara improved significantly after natural and probiotic fermentation over unfermented raw okara control. Among the various naturally and probiotic fermented food products developed idli and dhokla prepared by incorporating 10% okara powder and wadi and rabadi containing 20% okara powder were found to be organoleptically most acceptable. Probiotic banana yoghurt containing 2.5 g okara powder had higher organoleptic scores than those containing 5 and 10 g okara powder. Naturally and probiotic fermented idlis containing 10 per cent okara powder had the lowest hardness. Hardness of both naturally and probiotic fermented dhokla increased whereas that of wadi decreased as the level of okara powder supplementation increased from 10 to 30 per cent. Microbial count of all the products increased at the end of fermentation. Supplementation of 10 per cent okara powder in idli and dhokla and 20 per cent okara powder in rabadi and wadi improved the protein, fat, crude fibre, dietary fibres, total minerals and antioxidant activity. On the other hand, in vitro protein digestibility and available mineral contents were significantly lower and phytic acid contents were higher in okara supplemented products than those of fermented products without okara. Fermented instant mix powders of idli, dhokla and rabadi were organoleptically acceptable when stored for three months. Lactobacilli counts of instant mix powders were within the minimum requirement limit for probiotic activity during storage.ThesisItem Open Access Development and evaluation of malted sorghum based weaning foods(CCSHAU, 2016) Varsha Kumari; Sindhu, Sangeeta ChahalIn the present study, malted sorghum based composite flours were developed using blanched mungbean/soybean flours and blanched banana flour. Composite flours were developed by using malted sorghum at three levels, namely, 60, 50 and 40 per cent. It was supplemented with either blanched mungbean (20,30 and 40 % respectively) or blanched and dehulled soybean flour (20,30 and 30 % respectively).Blanched banana flour was used at 20 per cent level in all three sorghum-mungbean composite flours; while it was used at 20,20 and 30 per cent in three respective sorghum-soybean composite flours. Bulk density of developed composite flours varied from 0.95 to 0.97g/ml. Water absorption capacity varied from 2.01 to 2.40g/g. In sorghum-mungbean-banana composite flours, the moisture content varied from 4.58-5.20 per cent; crude protein varied from 11.64-15.18 per cent; crude fat varied from 1.38-2.44 per cent; crude fibre varied from 2.13-3.82 per cent; ash varied from 2.00-2.29 per cent; total carbohydrate varied from 80.33-81.79 per cent and energy content varied from 389.78-396.66 Kcal.Total soluble sugars varied from 2.12-6.30 per cent; reducing sugars varied from 1.02-1.40 per cent; non reducing sugars varied from 1.11-4.90 per cent and starch varied from 30.75-31.94 per cent. The in vitro protein digestibility varied from 39.30-43.30 per cent, while the starch digestibility varied from 33.91-43.47 mg maltose released/g. The per cent extractability varied from 79.65-82.33 per cent for phosphorus; 76.61-76.92 per cent for calcium; 65.81-66.34 per cent for iron and 83.70-86.31 per cent for zinc. Total lysine content varied from 5.50-6.88 g/16g N. In sorghum-soybean-banana composite flours, the moisture content varied from 3.70-4.38 per cent; crude protein varied from 15.52-18.50 per cent; crude fat varied from 3.45-5.31 per cent; crude fibre varied from 2.08-4.04 per cent; ash varied from 2.39-2.52 per cent; total carbohydrate varied from 70.78-76.56 per cent and energy content varied from 399.37-403.29 Kcal. Total soluble sugars varied from 1.51-4.15 per cent; reducing sugars varied from 0.86-1.10 per cent; non reducing sugars varied from 0.68-3.05 per cent and starch varied from 23.86-28.04 per cent. The in vitro protein digestibility varied from 34.53-36.03 per cent, while the starch digestibility varied from 26.61-38.56 mg maltose released/g. The per cent extractability varied from 70.29-79.33 per cent for phosphorus; 77.97-83.38 per cent for calcium; 75.02-81.83 per cent for iron and 73.70-77.31 per cent for zinc. Total lysine ranged from 6.45-9.32 g/16g N.The developed composite flours were found to be acceptable to judges during the storage period of 60 days with total microbial count ranging from 5.2×10 3 to 9.9×10 3 cfu/g .To study the effect of sorghum malt, composite flours of similar composition incorporating unprocessed sorghum were simultaneously evaluated. Incorporation of malted sorghum flour resulted in reduced bulk density and water absorption capacity in all the composite flours. It brought significant reduction in moisture, protein and fat content of all the composite flours. A non significant increase was observed in crude fibre content. The ash content also depicted a non significant decrease (p≤0.05).A significant (p≤0.05) increase in total soluble sugars, reducing sugars and non-reducing sugars along with a significant (p≤0.05) decrease in starch content was observed. It significantly (p≤0.05) improved the in vitro protein as well as starch digestibility. Though no significant changes were observed in total mineral content for phosphorus, calcium, iron and zinc; the extractability improved significantly (p≤0.05).The developed composite flours were used as base to develop weaning foods. It was found that 80 g of either skim milk powder/whole milk powder and 48 g of sugar per hundred gram of each of composite flour when cooked in 800 ml of water resulted in weaning foods of acceptable consistency and taste. The weaning foods thus obtained were found to be acceptable to judges. On the basis of mean scores of sensory evaluation obtained, two weaning foods, one each incorporating mungbean and soybean were selected for further analysis and coded as SMBWF (sorghum-mungbean banana-weaning food) and SSBWF (sorghum-soybean banana-weaning food). Both SMBWF and SSBWF were found to be acceptable to lactating mothers with a good nutrient profile.ThesisItem Open Access Utilization of amaranth seeds for development of products(CCSHAU, 2016) Akanksha Singh; Punia, DarshanThe present investigation was carried out to analyze the physic-chemical properties and nutritional composition of maranth and their utilization for product development. The products prepared using amaranth included chapatti, porridge, ladoo, sev and kheer. The developed products were evaluated for sensory and nutritional parameters.The results on physico-chemical properties of amaranth revealed that bulk density of amaranth was 6.06g/ml, water absorption capacity 9.40 ml/g and fat absorption capacity 58.16%. Swelling capacity of amaranth was 2.54 ml/g.The results of proximate composition revealed that Amaranth had moisture 10.33%. 14.29% protein, 5.80% fat, 2.84% ash and 4.91% crude fibre. Albumin, globulin, prolamin and glutelin fractions of amaranth were 9.82, 9.50, 1.42 and 1.28 per cent, respectively. The total, soluble and insoluble dietary fibre content of amaranth was 27.34, 9.40 and 17.95%, respectively. Calcium, zinc, iron and potassium contents were 272.03 mg/100g, 5.81 mg/100g, 13.76 mg/100g and 329.87 mg/100g, respectively. Five products namely chapatti, porridge, ladoo, sev and kheer were prepared using amaranth and were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic parameters indicated that all the products were acceptable in terms of their colour, appearance, aroma, texture and taste. Overall acceptability scores of the five products revealed that chapatti, salty porridge, sev, ladoo and kheer were “liked moderately” and sweet porridge was „liked very much‟ by the judges. Sensory evaluation of products showed that amaranth could be incorporated up to 60% in chapatti and 40% in ladoo, 50% in porridge and sev and 100% in kheer. Results of the study on Proximate composition of products showed that after incorporation of different levels of amaranth in chapatti, porridge and kheer, the content of crude protein, fat, and crude fibre increased significantly. It was observed that addition of 20% amaranth flour to wheat flour (Type I chapatti) did not bring any change in its ash content, whereas addition of 40% (Type II) and 60% (Type III) amaranth flour significantly increased ash content from 1.58 (control chapatti) to 1.75 and 1.81%, respectively. With the increase in the level of amaranth in porridge and kheer, ash content increased significantly. The results of the study indicated that with the increase in incorporation level of amaranth flour in various products the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. In the present study, the mineral determinations revealed the presence of good amount of essential minerals like calcium, zinc, iron and potassium in the formulated products. It was found that all minerals studied increased to a significant extent after incorporation of amaranth flour to various products.ThesisItem Open Access Development of baked products using wheat-soybean flour blends and pomegranate peel powder(CCSHAU, 2016) Tharshini, Ganeshan; Sangwan, VeenuThe present study delineates information pertaining to the nutritional evaluation of wheat variety (WH-1142), soybean flour and pomegranate peel powder and development, nutritional evaluation and study of shelf life of cake, bread, cookies and nankhatai prepared using wheat and soybean flour blends and pomegranate peel powder. The grain hardness and 1000 kernel weight of wheat variety (WH-1142) were 6.21 Kg/grain and 40.01g, respectively. Water absorption capacity and sedimentation value of wheat flour were 1.46 g/g and 36.46 ml, respectively. Wheat flour had 26.32 and 8.62 per cent of wet and dry gluten, respectively. Among wheat flour, soybean flour and pomegranate peel powder, soybean flour possessed maximum crude protein (39.90 per cent) and fat (20.48 per cent) while pomegranate peel powder had highest content of ash (5.17 per cent) and crude fibre (15.73 per cent). Fat content of pomegranate peel powder (3.76 per cent) was found to be higher than that of wheat flour (2.35 per cent). Total dietary fibre, insoluble fibre and soluble fibre contents of pomegranate peel powder were 30.98, 16.47 and 14.51 g/100g, respectively. Soybean flour possessed highest total mineral content i.e. 126.67, 609.38, 10.09, 4.12 and 208.67 mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively compared to wheat flour and pomegranate peel powder. In- vitro starch digestibility of wheat and soybean flours were 35.89 and 24.74 mg maltose released/g meal, respectively while in- vitro protein digestibility of wheat and soybean flours was 68.58 and 62.12 per cent, respectively. Anti-nutritional factors viz. phytic acid, polyphenols and trypsin inhibitor contents of wheat flour were 278.42 mg/100g, 357.67 mg/100g and 240.67 TIU/g while that of soybean flour were 1156.18 mg/100g, 518.95 mg/100g and 1722.67 TIU/g, respectively. Saponin content of soybean flour was 7.55 g/100g. Phytic acid and polyphenols contents of pomegranate peel powder were 834.85 and 854.85 mg/100g, respectively. Pomegranate peel powder contained 83.49 mg/100g vitamin C and 9.82 mg/100g β-carotene. Total antioxidant activity of pomegranate peel powder was 92.98 per cent. Value added baked products like cake, bread, cookies and nankhatai were prepared from wheat and soybean flour blends and pomegranate peel powder. Soybean flour ratio was kept constant (10 per cent) while wheat flour was substituted by pomegranate peel powder at 5, 7.5 and 10 per cent levels in cake, cookies and nankhatai and at 2, 4 and 6 per cent levels in bread, depending upon the organoleptic scores. The value added products had significantly higher protein, crude fibre and mineral contents than control. The organoleptic scores for cookies and nankhatai declined gradually during storage period however cookies and nankhatai were found to be organoleptically acceptable up to 90 and 75 days, respectively. Fat acidity content of all the value added products and that of control increased during storage period. From the present study it is concluded that all the value added products developed from wheat and soybean flour blends and pomegranate peel powder were found to have better nutritive value than control.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 Physico-chemical and nutritional characteristics of durum wheat varieties and their utilization in product development(CCSHAU, 2016) Rathi, Savita; Jood, SudeshIn the present study, four durum wheat varieties namely WH 896, WH 912, WHD 943 and WHD 948 were examined for their physico-chemical and nutritional characteristics. Results showed that among the studied durum wheat varieties, WH 912 had significantly higher values of damage starch, sedimentation value, water absorption capacity, dry gluten and glutenin fraction, while variety WHD 948 had significantly higher values of 1000-kernel weight, grain hardness, crude protein and ash content. Significant variation was observed in contents of crude protein, fat, crude fibre, ash, sugars, starch, total and available Ca, Fe, Zn, in vitroprotein and starch digestibility, total lysine, phytic acid and polyphenols of four durum wheat varieties. Bread and pasta (noodles, macroni and spaghetti) were made from the flour of all durum wheat varieties. The developed products were evaluated for their physical and organoleptic characteristics. Bread made from WH 912 variety had significantly higher loaf volume and lower loaf weight as compared to bread made from other three durum wheat varieties. Sensory results also showed that bread made from WH912 variety found most acceptable in terms of all sensory characteristics. In pasta products, noodles, macroni and spaghetti made from WHD 948 variety had significantly higher values of bulk density, swelling index, water uptake and lower cooking time as compared to others. Sensory results also showed that pasta products from WHD 948 variety were found most acceptable in terms of all sensory characteristics i.e. in the category of ‘liked very much’. Total lysine and proximate composition of these products did not differ significantly. The most acceptable all the four products were selected for further storage studies. Bread at room temperature as well as at refrigeration temperature found acceptable up to 2nd day of storage i.e. in the category of ‘liked moderately’. However, onwards 2nd day, mean score of overall acceptability of bread was found in the category of ‘liked slightly’. Noodles, macroni and spaghetti were found acceptable up to 45 days of storage i.e. in the category of ‘liked moderately’. However, up to 45th days of storage, mean scoreof overall acceptability of pasta was found in the category of ‘liked moderately’. Fat acidity content increased on increasing the storage period in all the products but within the acceptable limit.