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2016 - 201922020 - 20231
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Subject: Food and Nutrition × Author: Seema × Start date: 2003 ×
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    ThesisItemOpen Access
    A study on processing, nutritional evaluation and product development of Sesbania bispinosa (Dhaincha)
    (CCSHAU, Hisar, 2023-01) Seema; Kawatra, Asha
    The present study was carried to evaluate the physicochemical properties & nutritional composition of Sesbania bispinosa grains and to analyse effect of different processing technique (soaking, roasting, boiling, sprouting and fermentation) on its nutritional composition and utilization of grains for product development Seed density, Hydration capacity, hydration index, swelling capacity and swelling index of sesbania grains was recorded to be 1.06 g/ml, 0.01 g/seed, 0.68, 0.10 ml/seed and 0.02, respectively Cooking time of sesbania grain was as 46 minutes. Crude protein, crude fat, crude fibre, ash and total carbohydrates in sesbania grains was observed to be 30.97, 5.69, 6.72, 3.18 and 53.44 g/100g, respectively on dry matter basis. Crude protein content increased by 5.13 percent and 3.45 per cent on sprouting and germination, respectively whereas, it decreased (P≤0.05) after roasting, soaking and boiling process. Crude fat decreased significantly (P≤0.05) after all processing treatments except roasting. Crude fibre conent reduced significantly during all processing treatments except sprouting and fermentation. Total sugar content improved significantly (P≤0.05) while, starch content reduced with all processing treatments. Total dietary fibre content and dietary fibre constituents (NDF, ADF, lignin, cellulose and hemicellulose) altered with all thermal and non-thermal processing methods. Polyphenol content decreased after roasting, soaking and boiling whereas, increased significantly (P≤0.05) after sprouting and fermentation. Total antioxidant activity in sesbania grains improved significantly (P≤0.05) after each processing treatments being highest after sprouting. All the processings i.e. roasting, soaking, sprouting, boiling and fermentation resulted in improved in vitro protein digestibility in sesbania. Different processing treatment had significantly (P≤0.05) lowering effect upon antinutrients content including phytic acid, trypsin inhibitor activity and saponin content. Highest lowering effect exhibited by boiling and lowest was showed by soaking process. Physico-chemical properties improved significantly (P≤0.05) in flour obtained by all the processing treatments of sesbania grain. Different value added products (bakery, extruded, traditional, sprouted, fermented) were formulated using processed as well as unprocessed sesbania flour in different (10-50 %) proportions. Most of the developed food products were acceptable up to 10-30 per cent level of incorporation of processod and unprocessed samples. Sesbania grain can be used to contribute good amount of protein and other nutrients at low cost sparing other conventional legumes. This underutilized legumes (Sesbania bispinosa) should be further explored in respect of safe level of consumption, frequency of consumption, serving size to improve health status of human beings.
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    ThesisItemOpen Access
    Acceptability and nutritional evaluation of value added food products developed from Spirulina-wheat-bengal gram composite flour
    (CCSHAU, 2019) Seema; Jood, Sudesh
    The present study was conducted to study the “Acceptability and nutritional evalutaton of value added food products developed from Spirulina-wheat-bengal gram composite flour. Four types of composite flours were formulated by using wheat flour, bengal gram flour and Spirulina powder (2, 4, 6 and 8% levels). Control-I (100 wheat flour), control -II (100% bengal gram flour), Type-I composite flour (49:49:2), Type-II composite flour (48:48:4), Type-III composite flour (47:47:6) and Type-IV composite flour (46:46:8), respectively. All the formulated composite flour samples were estimated for their physico-chemical properties. Water absorption capacity, oil absorption capacity, swelling powder, bulk density and least gelation capacity of control flours increased on increasing the levels of Spirulina powder in wheat-bengal gram flour blends while solubility and flour dispersablility were found to be decreased significantly in all types of composite flours. Maximum was in Type-IV composite flour and minimum was in Type-I composite flour. Crude protein, crude fat, crude fibre and ash content in Type-IV composite flour were found significantly higher followed by Type-III, Type-II and Type-I composite flour containing Spirulina powder at 2, 4, 6 and 8 per cent level. Similarly, Type-IV composite flour had higher amount of total, soluble and insoluble dietary fibre content. Phytic acid content of control flour was found to be decreased in all four types of composite flour whereas antioxidant was found to be significantly improved in all four types of composite flour on addition of Spirulina powder. Maximum improvement was observed in Type-IV composite flour and minimum in Type-I composite flour. Various products like biscuits, Matthi, Matar and sev were developed by using four types of composite flours containing Spirulina (2, 4, 6 and 8% levels) and evaluated for their sensory attributes. Overall acceptability scores of all products made from Type-I, Type-II, Type-III composite flours containing Spirulina powder (2, 4 and 6% levels) were found acceptable by the panelists. While Type-IV composite flour made products were not found acceptable by the panelistis. With regard to nutritional quality, all products made Type-III composite flour contained significantly higher amount of crude protein, crude fibre, ash, total sugar, reducing sugar, total dietry fibre and soluble dietry fibre contents than their respective control samples. In vitro availability of Ca, Fe and Zn and in vitro digestibility of protein and starch were also found improved in the products made from Type-III composite flours followed by Type-II and Type-I composite flour made products as well as their respective control products. Significant reduction was found in phytic acid content of all types of products. Storage studies indicated that biscuits, matar and sev for 60 days and matthi for 30 days could be stored without any significant change in their sensory attributes. Fat acidity in all the products made from three types of composite flour were found to be increased in stored products on increasing the storage period but did not exceed the acceptable limit till their consumer acceptability. Spirulina powder supplemented products may be recommended for prevention of malnutrition, anemia and vitamin-A deficiency.
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    ThesisItemOpen Access
    Nutritional evaluation and development of value added products of chickpea (Cicer arietinum L.) leaves at different stages of maturity
    (CCSHAU, 2016) Seema; Khetarpaul, Neelam
    The present study was carried out with the objectives to determine the nutrient composition and antioxidant properties of chickpea leaves of desi and kabuli varieties (HC-1, C-235, HK-1 and HK- 2) at different stages of maturity (30, 45 and 45 DAS), to develop value added products from the chickpea leaves (10, 15 and 20%) and carry out the sensory and nutritional evaluation of developed products. Moisture, crude fat, carbohydrate were found maximum in the chickpea leaves at 30 DAS while crude protein, crude fibre and ash content were found to be maximum in the leaves was taken at 60 DAS. Dietary fibres (total insoluble and soluble) were found to be the highest in the leaves taken at 45 and 60 DAS. β -carotene in fresh leaves and dry leaves was highest (30 DAS) vitamin C in fresh leaves 60 DAS. Both the anti nutrients were lowest in chickpea leaves (30 DAS). Total and HCl extractable minerals were maximum at 45 and 60 DAS in all the varieties. Available minerals (Fe, Ca and Zn) in chickpea leaves were more at 45 DAS in desi and kabuli chickpea varieties. Antioxidants like phenolic compounds DPPH free radical scavenging activity and flavonoids in leaves of HK-1 were maximum i.e. 2.02 mg /GAE (HK-1, 45 DAS), 8.04 per cent (HK-2, 60 DAS) and 1.98 mg / g (HK-2, 60 DAS), respectively. Chutney, spinach sag, sev and churan goli fell in the category of ‘liked moderately’. Highest mean scores of overall acceptability for the chutney were with 15 per cent fresh leaves (45 DAS), spinach sag with 20 per cent fresh leaves (45 DAS), sev with 20 per cent dried leaves powder (45 DAS) and churan goli supplemented with 15 per cent dried leaves powder at 45 days after sowing. Moisture content in chutney, spinach sag and churan goli was found non significant having leaves of desi and kabuli chickpea varieties. Crude protein (g/100 g) of sev having leaves of HK-1 was significantly (p ≤ 0.05) higher (21.88) over that of sev having 20 per cent dried leaves powder of HC-1 (21.38), C-235 (21.73) and HK-2 (21.22). Crude protein of different products was not affected by chickpea varieties. Crude fat (g/100 g) in sev (20% dried leaves powder, 45 DAS) was significantly higher in variety HK-2 (22.50) over HK-1 (22.14), HC-1 (22.00) and C-235 (22.24). Sev and chutney were significantly (p ≤ 0.05) affected by the chickpea varieties for crude fibre content (g/100 g) and it was found to be the highest in HK-1 (4.47) followed by C-235 (4.39) and HK-2 (4.33 g) sev. Ash content of Churan goli was not affected by the varietal difference. But in chutney, spinach sag and sev, ash contents were significantly (p ≤ 0.05) affected by the supplementation levels of chickpea leaves. Carbohydrate content was significantly higher (51.15%) in sev having 20 per cent dried leaves powder of HC-1. Dietary fibres were significantly higher in sev supplemented with 20 per cent chickpea leaves of HK-1 at 45 DAS. Vitamin C content was significantly higher in chutney (HK-2, 2.56 mg / 100 g, 45 DAS). β - carotene content was maximum in spinach sag (3.24 mg /100 g, HK-1, 45 DAS) and churan goli (22.18 mg /100 g, HK-1, 40 DAS) having leaves of kabuli chickpea varieties. Varietal differences affected the oxalic acid in spinach sag and sev and phytic acid in chutney, spinach sag and sev significantly and were low in these products. Total calcium content was significantly higher (1604.2 mg / 100 g) in chutney containing leaves from desi chickpea variety (C-235, 45 DAS). Total potassium, phosphorus, iron and manganese contents in chutney and sev were significantly affected by supplementation levels of leaves of kabuli chickpea varieties but HCl extractable minerals (Ca, P, Fe, Zn, K and Mg and Cu) and available minerals (Fe, Ca and Zn) were not affected by any supplementation levels of leaves of chickpea varieties. Antioxidant activity in chutney, sev, and churan goli having leaves of desi chickpea varieties were significantly (p ≤ 0.05) affected. Sev and churan goli were tested for shelf life (0-13 weeks) and were found in the category ‘liked moderately’ and acceptable range. Lowest fatty acid in sev was observed in kabuli chickpea variety HK-1 (7.4 mg KOH/100 g) at zero day to 7.1 mg KOH /100 g at 13th week of storage which were not significantly different. Sev containing desi chickpea variety HC-1 leaves (20%, 45 DAS) had 294.56 mg free fatty acid per 100 g at 7th week. Lowest fat acidity was observed in churan goli having 15 per cent dried leaves powder of desi chickpea variety HC-1(3.0 and 14.42 mg KOH /100 g) at zero day and at 13th week of storage, respectively. The lowest free fatty acid content was observed in churan goli having 15 per cent dried leaves powder of kabuli chickpea variety HC-1 (60.62 mg / 100 g fat, as oleic acid) at 45 DAS as compared HK-2 (62.10 mg /100 g fat, as oleic acid). In a nutshell, the leaves of kabuli chickpea variety HK-1 had higher nutritional contents i.e. crude protein and fat, total dietary fibre, soluble dietary fibre, β - carotene, vitamin C, total minerals as well as HCl extractable and available minerals and highest antioxidant activity and the chickpea leaves could be supplemented in the various products like chutney (15% fresh leaves, 45 DAS) and spinach sag (20% fresh leaves, 45 DAS) and sev (20%, 45 DAS) and churan goli (20 and 15 %, 45 DAS, respectively) with good storability up to 13 weeks.