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20173
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Subject: Food and Nutrition × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Assessment of nutritional status of anaemic pregnant women of Hisar and Fatehabad districts of Haryana
    (CCSHAU, 2017) Priyanka; Boora, Pinky
    Eight hundred fifty pregnant women were selected from the 6 villages (Bhojraj, Dahima, Kaimiri, Mirkan, Gunjar, Ladwa) of Hisar-I block and 6 villages (Chodhrywas, Kalwas, Balasmand, Bheria, Aryanagar, Dobhi) of Hisar-II block of Hisar district and 6 villages (Badopal, Chinder, Bhodia Khera, Kumharia, Dhanger, Kharakheri) of Fatehabad block and 6 villages (Kirdhan, Pilimandori, Bhattu Kalan, Bhattu Mandi, Thulan, Dhand) of Bhattu block of Fatehabad district of Haryana. Out of 850 pregnant women, screened for Hb level, 602 (70.82%) were found to be anaemic (<11g/100ml) 46.70 per cent from Hisar district and 53.29 per cent from Fatehabad district. Thus overall 70 per cent of the pregnant women were anaemic in four blocks of Hisar and Fatehabad districts. Results indicated significantly high prevalence of anaemia among pregnant women in rural areas of Haryana. Nutritional status of anaemic pregnant women was assessed using dietary survey (24h recall method), anthropometric measurements and clinical assessment which revealed that the food and nutrient intake was lower than the SDI and RDA among rural areas. Intake of cereals, pulses, fats and edible oils, green leafy vegetables, roots and tubers, other vegetables and fruits by respondents belonging to nuclear families was higher than those of respondents of joint families. The intake of cereals, milk and milk products was found to be increased with increased income of the family. Education of respondent influences the intake of food groups. Intake of energy and protein was higher by respondents of nuclear families. Intake of energy, fat, calcium, iron, β-carotene, thiamine, niacin, folic acid and vitamin B12 was found to be higher in the respondents whose average family income was Rs 18,000-27.000/month as the intake of pulses and milk products was higher by the respondents of nuclear families as compared to the respondents of joint families. The intake of food groups was higher among the respondents whose husband was engaged in service. Mean daily food and nutrient intake by respondents of Hisar district were found significantly (p≤0.01) lower as compared to Fatehabad district. Out of 300 hundred respondents, 200 respondents, 100 from Hisar and 100 from Fatehabad district were selected for imparting nutrition education and to assess food and nutrient intake. Nutrition education was imparted for a period of three months and gain in nutritional knowledge was assesed. The foods and nutrients intake of the respondents was increased significantly (p≤0.01) after imparting nutrition education. There is an urgent need to impart nutrition education to the pregnant mothers so that they can take balanced diet and improve health and nutritional status of future generation of country.
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    ThesisItemOpen Access
    Utilization of processed pearl millet (Pennisetum glaucum) in development of gluten free convenience foods
    (CCSHAU, 2017) Johari, Aanchal; Kawatra, Asha
    The present investigaton was carried out to analyze physicochemical characteristics of white pearl millet variety HHB-256; to assess the effect of processing treatments (blanching, extrusion and germination) on nutritional composition of pearl millet; to develop gluten free convenience foods based on processed pearl millet along with addition of Bengal gram, waterchestnut, melon seeds, green leafy vegetable, soy bean, etc. and evaluate the developed convenience foods for organoleptic acceptability, nutrient composition and shelf life. Various convenience food mixes were developed viz. Traditional food mixes (Paushtik atta mix, Instant Dhokla mix, Instant Upma mix, Instant Laddoo mix, Instant Porridge mix, Instant Halwa Mix) and Extruded products (Instant noodles and Instant Pasta). Convenience foods were developed from processed pearl millet flour or grits and Control based on unprocessed pearl millet, different categories of developed convenience foods included Type-I, Type-II and Type-III developed from blanched, extruded and germinated pearl millet, respectively. Nutritional evaluation of unprocessed and processed pearl millet indicated that processing treatments contributed significant improvement in nutritional composition. Protein content in Control (unprocessed) pearl millet was 12.02 g/100 g whereas protein content of processed pearl millet ranged between 11.89 to 12.14 g/100 g. Total calcium and iron content were maximum in extruded pearl millet whereas maximum amount of available minerals (Calcium, iron and zinc) were found in germinated pearl millet. In vitro protein and starch digestibility in processed as well Control pearl millet ranged between 46.81 to 57.11 per cent and 15.88 to 26.13 mg maltose/g. Data revealed that all the developed gluten free convenience foods were organoleptically acceptable to panelists from I.C College of Home Science and Celiac disease patients. Nutritional evaluation of developed gluten free convenience foods showed that all the convenience foods based on processed pearl millet had good nutritional profile. Among developed Traditional foods maximum protein content (23.51 g/100 g) was present in Type-III Instant Porridge mix followed by Type-III Instant Upma mix (15.79 g/100 g) based on germinated pearl millet. Range of crude fibre content in Traditional convenience foods was observed to be 0.88 g/100 g in Control Instant Porridge Mix to 4.04 g/100 g in Extruded pearl millet based Paushtik atta mix. Among all the processing treatments germination showed maximum increase in available minerals, in vitro digestibility and highest reduction in anti nutrients content in developed convenience foods except for Instant Dhokla mix in which maximum available zinc content was present in Type-I Instant Dhokla Mix. In vitro digestibility of convenience foods developed from processed pearl millet was higher than unprocessed counterparts. Shelf life study indicated that developed gluten free convenience foods could be stored well up to 90 days. There was a gradual increase in the level of free fatty acid and peroxide value and remained in organoleptically acceptable range by the end of storage period. Gluten free convenience foods based on pearl millet are not available commercially, developed convenience mixes along with being time and labour saving are low cost and nutritious alternative to high cost gluten free foods available commercially. Thus, the utilization of pearl millet for development of gluten free convenience foods will help in diversifying its use for achieving food and nutrition security.
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    ThesisItemOpen Access
    Value addition of food products using Spirulina platensis: acceptability and nutrient composition
    (CCSHAU, 2017) Saharan, Vatsala; Jood, Sudesh
    The present investigation was conducted to study the nutrient composition of Spirulina platensis powder and its utilization for development of value added products, their organoleptic acceptability, nutritional composition and storage stability. Spirulina powder contains many folds higher protein (71.90%), crude fibre (9.70%), total lysine (5.72 g/16gN), dietary fibre and minerals (Ca, P, Mg, Fe and Zn) than wheat flour. Spirulina was found to be rich source of vitamin C (51.24 mg/100g), β-carotene (137.65 mg/100g) and γ-linolenic acid (14.80 % of total fatty acids). In vitro availability of mineral and in vitro protein digestibility was also found higher in Spirulina powder than wheat flour. Various products like biscuits, bread, buns, noodles and macroni were prepared by incorporating Spirulina powder in wheat flour at 2, 4, 6 and 8 per cent levels and evaluated for their physical and sensory characteristics. Thickness of Spirulina supplemented biscuits increased whereas, width and spread ratio of biscuits decreased with increasing the level of Spirulina powder. In case of breads, loaf volume was decreased and loaf weight was increased with increase in the level of Spirulina powder. In pasta products, cooking time, swelling index and cooking loss were noted in desirable limit up to 6 per cent level of supplementation. Whereas, 8 per cent Spirulina supplemented noodles and macroni had lower cooking time and higher swelling index and cooking loss. Control and supplemented products were organolepticaly evaluated, up to 6 per cent supplemented products were found in the category of ‘liked moderately’, whereas 8 per cent supplemented products got minimum scores of all sensory characteristics. Among the supplemented products, 6 per cent Spirulina powder incorporated products exhibited higher amount of all the nutritional parameters i.e protein, crude fibre, ash, dietary fibre, fatty acid, total and available minerals, carotenoids and antioxidants. Storage studies indicated that biscuits could be stored up to 75 days and noodles and macroni up to 90 days without any significant change in their organoleptic characteristics. Bread and buns were found acceptable by the panelists up to 2 and 4 days at room temperature and up to 4 and 7 days at refrigeration temperature, respectively without any significant change in their attributes. Fat acidity content and total bacterial counts were found to be increased in stored products on increasing the storage period but did not exceed the acceptable limit till their consumer acceptability. The study indicated that 6 per cent Spirulina supplemented products were highly acceptable with good storage quality and may be recommended for keeping good health as well as may be beneficial for prevention of malnutrition, anemia, vitamin A deficiency and other degenerative diseases.