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ThesisItem Open Access Survey of cadmium levels in cereals grown in Haryana(CCSHAU, 2005) Sharma, Surbhi; Rajendra SinghCadmium is a potentially toxic heavy metal with no known benefit to humans. Plant foods are the predominant sources of Cd in human diets. In this study, wheat and rice collected from different farmers from the state of Haryana were analyzed for Cd content. Processing of wheat samples by washing and milling to flour was done and the rice samples were milled and polished. Cd and Ni contents of grains were analyzed using Atomic Adsorption Spectrophotometer after diacid digestion with nitric-perchloric acid mixture. Cd was not detectable in any of the wheat samples except four from Khungai (Jhajjar), Sukara Khara (Sirsa), Panda (Sonipat) and Harsona (Sonipat) villages. It was not detectable in any of the rice samples. Ni was present in most of the wheat and rice sample analyzed.ThesisItem Open Access Nutritional evaluation of wheat varieties grown under organic and Inorganic conditions(CCSHAU, 2005) Nitika; Punia, DarshanFive varieties viz. C-306, WH-283, WH-711, WH-896 and WH-912 of wheat grown under organic and inorganic conditions were analyzed for their physico-chemical properties and nutritional composition. The results of study revealed that inorganically grown wheat varieties had significantly higher 1000-grain weight and more grain hardness as compared to organically grown wheat varieties and a non-significant difference was observed in their gluten content, water absorption capacity and hydration capacity. On an average, wheat varieties grown under inorganic conditions contained significantly higher protein and crude fibre content as compared to varieties grown under organic conditions. WH-711 variety had maximum protein content. All the protein fractions i.e. albumin, globulin, prolamin and glutelin were significantly higher in varieties grown under inorganic conditions than that of varieties grown under organic conditions. The variety WH-711 had highest total soluble sugars and variety WH-912 had highest starch content. Phytic acid and polyphenol contents were significantly higher in inorganically grown wheat varieties as compared to organically grown wheat varieties. The wheat varieties grown under organic conditions had significantly higher protein and starch digestibility than the wheat grown under inorganic conditions. The minerals including magnesium, copper, manganese and phosphors were significantly higher in whet grown under inorganic conditions than wheat grown under organic conditions. The products like chapati, dalia, bread, biscuits and noodles were prepared from variety WH-711 and WH-912. The sensory evaluation of the products showed a non-significant difference in colour, appearance, taste, texture, flavour and overall acceptability of all the products. Chapati and bread prepared from wheat varieties could be stored for two days.ThesisItem Open Access Development of value added products from sorghum and their nutritional and sensory evaluation(CCSHAU, 2005) Sikandra; Boora, PinkyThe present study was carried out to develop value added products using sorghum (CSV-9, HC-136), chickpea (HC-96-99) and wheat (WH-711) varieties. Chickpea had higher values of various physico-chemical properties whereas wheat had higher values for functional properties as compared to other. Significant differences were found in functional properties of sorghum varieties viz. HC-136 and CSV-9 except emulsification capacity. Proximate composition of chickpea was found to be higher as compared to sorghum and wheat variety. Sorghum variety (CSV-9) had highest reducing sugars content whereas wheat had highest starch content among all varieties. In vitro protein digestibility was reported better in sorghum (CSV-9) and in vitro starch digestibility in wheat variety. Sorghum (HC-136) had highest calcium content among all the varieties. Value added chapati, biscuits, cupcakes, noodles and ladoo were prepared using sorghum (varieties HC-136 and CSV-9), chickpea (HC-96-99) and wheat (WH-711) in different proportions. The most acceptable products were analyzed for their nutritional value and shelf-life. Biscuits prepared by supplementation were found better for their protein, fat, ash, crude fibre, sugars and minerals content. However, the supplementation also increased the antinutrients significantly. Supplemented biscuits had lower in vitro protein and starch digestibility than control. Proximate compositions of supplemented chapatis were increased significantly. Sugars, minerals and antinutrients content were also noticed higher in supplemented chapatis. Supplemented cup cakes had higher proximate, sugars, minerals and antinutrient content however low in vitro protein and starch digestibility than control. Control ladoo had higher protein, ash, fibre and antinutrients content. Significant increased in reducing sugars, starch content and in vitro protein and starch digestibility was noticed in supplemented ladoos. Proximate composition, sugars content and mineral profile was noticed significantly higher in supplemented noodles. However, in vitro protein and starch digestibility were found to be higher in control than supplemented noodles. Shelf-life of biscuits, ladoo and noodles was found quite satisfactory up to one month. Supplemented products have acceptability as good as control products. Therefore, these value added products should be included in the diet of vulnerable groups in order to improve their nutritional status.ThesisItem Open Access Nutritional evaluation and product development from white and yellow pearl millet varieties(CCSHAU, 2005) Sangwan, Anju; Kawatra, AshaThe present study was carried out to analyse physico-chemical characteristics, nutritional parameters and shelf-life of white and yellow pearl millet varieties and to utilize them for product development. Grey variety (HHB-67) was kept as control. The protein, fat, carbohydrate and starch content ranged from 12.32 to 15.97, 5.03 to 6.37, 75.89 to 79.07 and 54.0 to 63.30 per cent, respectively among different pearl millet varieties. The mineral profile of the pearl millet was good. The proportion of antinutrients (polyphenols and phytic acid) in white and yellow pearl millet varieties were low as compared to the grey variety. Whereas, in vitro digestibilities of white and yellow varieties was higher than the grey variety. Shelf-life study of pearl millet flour which was conducted for 20 days indicated that peroxide value, free fatty acid and lipase activity increased significantly with increase in storage period. However, the pearl millet flour could be stored successfully at 250C and remained acceptable upto 20 days. The products (cake, biscuits, bakli, suhali, noodles and popped laddoo) prepared from white and yellow variety were more acceptable than the similar products prepared from grey pearl millet variety. It could be inferred that on an average, white and yellow pearl millet varieties were nutritionally and organoleptically better than grey variety. So, white and yellow varieties can be used for increasing the product range with better nutritional quality at commercial level.ThesisItem Open Access Nutritional evaluation and utilization of baby corn for product development(CCSHAU, 2005) Santosh; Kawatra, AshaThe present study was carried out to nutritionally evaluate baby corn; to utilize baby corn for product development and to standardize processing methods for extending shelf life of baby corn. Baby corn was found to contain 90.03 percent of moisture, 17.96 percent of crude protein and 2.13 percent of crude fat, 5.30 percent of total ash and 5.89 percent of crude fibre. Total soluble sugars, reducing sugars, non-reducing sugars and starch content was 23.43, 1.96, 21.47 and 15.60 g/100g respectively. Baby corn contained 27.12, 2.08, 25.04, 8.10 and 5.41 g/100g of neutral detergent fibre, acid detergent fibre, hemicellulose, cellulose and lignin, respectively. In vitro starch digestibility was 28.80 mg maltose released per gram and in vitro protein digestibility was 72.18 percent. Baby corn contained 398.00 mg/100g of tannins and 275 mg/100g of phytic acid. Hundred gram of edible baby corn contained 5.43 mg of ascorbic acid and 670 μg of -carotene. Calcium, magnesium, zinc, iron and phosphorus content of baby corn was 95.00, 345.00, 6.25. 6.91 and 898.62 mg/100g, respectively. Baby corn contained 0.05, 2.85, 0.675, 0.30 and 0.025 μg/g of methionine, isoleucine, leucine, phenylalanine and lysine, respectively. Baby corn was utilized for preparation of various snacks sweets, salad, vegetables, preserved and chinese products which were acceptable organoleptically. Dehydration and freezing was found effective in extending shelf-life upto 90 days. Both the processes did not produce any significant change in moisture, crude protein, crude fat and crude fibre content of baby corn during storage. Mineral content of dehydrated baby corn did not showed any significant change except calcium and zinc which declined gradually. Calcium, magnesium, zinc and iron content of frozen baby corn decreased significantly with storage. Ascorbic acid content of dehydrated and frozen baby corn decreased significantly by 32.56 and 11.60 percent whereas -carotene decreased by 38.60 and 10.75 percent, respectively by the end of 90 days of storage. Tomato-corn soup, sweet ‘n’ sour, baby corn masala and mixed vegetable made from both dehydrated and frozen baby corn were liked very much throughout the storage period. Baby corn thus can be utilized in preparation of wide variety of recipes and can be stored in frozen and dehydrated form.ThesisItem Open Access Nutritional Evaluation and Processing of Pea (Pisum Sativum Var. Sativum) Varieties(CCSHAU, 2006) Sonia, Tandon; Sehgal, SalilThe present study was carried out for nutritional evaluation and processing of pea varieties i.e. HVP-03-04, HVP-03-06, HVP-03-08, HVP-03-14, HVP-01-29, Arkel, VL-3, Azad and NDVP-08. Pod length, pod width, pod thickness, pod weight, grain weight, shell weight, shelling percentage and pea grain to shell ratio varied from 85.50 to 100.70 mm, 16.20 to 22.60 mm, 14.60 to 19.20 mm, 3.50 to 5.20 g, 1.66 to 2.78 g, 1.50 to 2.64 g, 46.18 to 56.40 per cent and 1.05 to 1.19 respectively in various pea varieties. Moisture, fat, crude protein, ash, crude fibre, alcohol insoluble solid content in various varieties were found to vary from 74.31 to 78.30 per cent, 2.97 to 3.80 per cent, 21.04 to 25.11 per cent, 3.10 to 4.98 per cent, 8.00 to 10.34 per cent and 13.87 to 15.77 per cent respectively. Pea varieties were found to contain 50.98 to 60.10 per cent starch, 6.30 to 8.01 per cent of total soluble sugars, 0.70 to 1.15 per cent reducing sugars and 6.55 to 8.02 per cent of non-reducing sugars. Pea varieties contained 28.43 to 36.27, 8.66 to 13.91 and 3.04 to 5.46 mg/100g of calcium, iron and zinc, respectively. In vitro starch digestibility was 33.87 to 39.03 mg maltose released per gram and in vitro protein digestibility was 62.10 to 68.73 per cent. Phytic acid and polyphenol content ranged from 587.07 to 757.76 and 1020 to 1210 mg/100g respectively. Hundred gram of pea contained 75.18 to 83.15 μg of β-carotene and 24.63 to 31.58 mg of ascorbic acid. Total chlorophyll content in various pea varieties ranged from 9.30 to 11.90 mg/100g. Cooking time was found to range from 13 to 18 minutes in various pea varieties. Curry vegetable and dry vegetable prepared from various pea varieties were organoleptically acceptable to the panel of judges. On the basis of nutritional evaluation and acceptability trial basis three varieties i.e. HVP-01-29, Azad and NDVP-08 were selected for processing (sun drying, oven drying and freezing) and processed peas were then stored for 3 months. Dehydration and freezing was found effective in extending shelf life upto 90 days. Both the processes produced slight but significant decline in proximate composition, carbohydrates, in vitro digestibility and total minerals during storage. Antinutrients content increased during the storage period of 3 months. Hydration capacity, swelling capacity and cooking time in dehydrated peas remained same during storage. Ascorbic acid content of sun dried, oven dried and frozen peas decreased significantly by 7.44 to 14.70,5.99 to 13.85 and 0.64 to 3.53per cent whereas β-carotene decreased by 4.22 to 18.26,4.55 to 17.11 and 1.04 to 6.01 per cent respectively by the end of 90 days of storage. Total chlorophyll also declined significantly during the storage period. Dry and curry vegetables prepared from both dehydrated (sun dried and oven dried) and frozen peas were found acceptable throughout the storage period. Pea thus can be utilized in preparation of wide variety of recipes and can be stored in frozen and dehydrated form.ThesisItem Open Access Nutritional and organoleptic evaluation of value added products developed from faba bean (Vicia faba L.)(CCSHAU, 2006) Vandana; Dahiya, SarojThe present study was carried out for the nutritional and organoleptic evaluation of value added products developed from fababean. Among two varieties viz HB-180 and Vikrant, Vikrant was found to be nutritionally superior and was selected for product development. In physico-chemical properties, Vikrant variety of raw fababean had significantly higher (p<0.05) values of density, swelling capacity and low cooking time. Protein, crude fibre, in vitro protein digestibility was significantly higher in vikrant variety. Antinutritional factors like phytic acid and tannin observed to be lower in Vikrant variety of fababean. Total mineral and HCl extractable content Ca, Fe, Zn and P were also higher in Vikrant variety. Value added products like roasted dal, boiled dal, missi roti, puri, halwa, ladoo, dhokla, dalia, pasta, cake and biscuit were preopared using Vikrant variety of fababean in different proportions.Organoleptic evaluation of products showed that all the products were organolepticallyacceptable and analysed nutritionally. Shelf life of acceptable products was also assessed in terms of organoleptic evaluation and chemical analysis. Nutritional evaluation of products showed that supplemented products had higher amount of protein, fat, ash, crude fibre, in vitro digestibility and minerals content as compared to their controls. The supplementation also decreased the antinutrients like phytic acid and tannin significantly in all products except missi roti . The products like roasted dal, pasta, ladoo and biscuits were stored in polyethylene bags at room temperature for two months. Shelf life of roasted dal, pasta, ladoo and biscuits were found to be quite satisfactory upto 60 days of storage. Ladoo was ‘liked moderately’ upto 30 days and ‘liked slightly’ upto 45 days. Pasta was found to be acceptable upto two months i.e. 60 days and roasted dal was in the category of ‘liked slightly’ upto 60 days of storage. Fababean supplemented products were found to be as acceptable as their controls.It is therefore concluded that unconventional pulses like fababean was found to be quite acceptable in development of value added products like boiled, fired, baked, roasted, fried & extruded products. As the protein, fiber, calories & minerals content of fababean was higher. Fababean can be used as a potential source in the development of micronutrients rich recipes to raise the nutritional status. Consumption of products incorporating can decrease the incidence of PEM in our country.s Therefore, these value added products should be include in the diet of vulnerable groups (women and children) in order to improve their nutritional status.ThesisItem Open Access Nutritional evaluation of barley varieties grown under organic and inorganic farming conditions(CCSHAU, 2005) Payal Singh; Punia, DarshanFour varieties of barley viz. BH-75, BH-331, BH-338 and BH-393 grown under organic as well as inorganic farming conditions were evaluated for their nutrient composition, the level of antinutitional factors and in vitro protein and starch digestibilities. The results of the investigation revealed that there was no significant difference in the moisture and fat contents of the barley varieties grown under organic, as well as inorganic farming conditions. Varieties grown under inorganic farming conditions had significantly (P0.05) higher protein and ash contents. Variety BH-75 had highest crude fibre content. Non-significant differences were observed in ADF, NDF, Cellulose and hemicellulose content of varieties grown under organic as well as inorganic farming conditions. Non-significant differences were observed for the total soluble sugars of barley varieties grown under organic and inorganic farming conditions. On an average, organically grown varieties had significantly (P0.05) higher starch content than inorganically grown barley varieties. Inorganically grown varieties had significantly (P0.05) higher polyphenol content and amylase inhibitor activity as compared to organically grown barley varieties, whereas non-significant difference was observed for phytic acid content. Significantly (P0.05) higher protein digestibility (in vitro) was reported in organically grown barley varieties than inorganically grown varieties. The variety BH-75 had maximum starch digestibility (in vitro). On an average, inorganically grown barley varieties had significantly higher amount of total calcium and phosphorus as compared to those grown under organic farming conditions. The per cent extractability of phosphorus was statistically similar under organic and inorganic conditions. There were non-significant differences in total iron content of barley varieties grown under organic and inorganic farming conditions. The highest per cent extractability of copper and manganese was found in variety BH-338.ThesisItem Open Access Formulation of calcium rich products incorporating amaranth leaves and their nutritional evaluation(CCSHAU, 2006) Surabhi Singh; Punia, DarshanThree varieties of amaranth viz. Pusa lal chaulai (red), Pusa choti chaulai (green), Pusa badi chaulai (tricolor) and HC-5, WH-711 varieties of chickpea and wheat were evaluated for their nutrient composition. The products viz. biscuit, mathi, matar and sev prepared by incorporating 5% and 10% leaf powder of three varieties of amaranth were organoleptically evaluated. Pusa lal chaulai variety of amaranth was found to be nutritionally and organoleptically superior to the other two varieties of amaranth. Therefore, products prepared by incorporating 5% leaf powder of Pusa lal chaulai were nutritionally evaluated. The results of study revealed that all the varieties of amaranth differed significantly from each other for their protein content. Among the three varieties studied, Pusa lal chaulai was richest source of β–carotene having values 5.6 mg/100g. Pusa badi chaulai differed significantly for its starch content from the other two amaranth varieties. All the amaranth varieties differed significantly from each other for their tannins content. Among the three varieties of amaranth, Pusa lal chaulai had significantly higher protein digestibility as compared to other two varieties i.e. Pusa choti chaulai and Pusa badi chaulai. The three varieties of amaranth varied significantly among themselves for their calcium content; Pusa lal chaulai being the richest source. The organoleptic evaluation of various products viz. biscuit, mathi,matar and sev prepared by incorporating 5% amaranth leaf powder of all three varieties were more acceptable as compared to the products containing 10% amaranth leaf powder. Among the varieties, the products prepared with Pusa lal chaulai (5% leaf powder) scored higher scores than the products prepared from other two varieties. Therefore products of Pusa lal chaulai were evaluated for their nutrient composition, which revealed that supplemented biscuit, mathi, matar and sev had significantly higher protein, fat, ash and fibre content as compared to their controls. The total soluble sugar, reducing sugar and non reducing sugar content of supplemented biscuit was significantly higher than control biscuit. The phytic acid and tannins content significantly increased in all supplemented products. The in vitro protein and starch digestibility significantly decreased in all the supplemented products as compared to their controls. Supplemented biscuit had about one and a half times higher Ca and supplemented mathi and matar had double the amount of Ca than their respective controls. The increase in Mg, Fe and Zn content in all the supplemented products was significant. Shelf life study of biscuit, mathi, matar and sev revealed that up to 15 days all the products were moderately desirable whereas the overall acceptability of all products decreased when they were stored for one month. On the whole Pusa lal chaulai variety of amaranth was found to be nutritionally and organoleptically superior.