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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, Saroj
The 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.
Open Access
Effect of cooking on antioxidant activity in commonly consumed foods
(CCSHAU, 2018) Vinita; Punia, Darshan
The present investigation was conducted to evaluate the antioxidant activity of commonly consumed foods and effect of cooking on their antioxidant activity. The results of the study indicated that the total phenolics and flavonoids of cereals ranged from 30.07 to 116.66 GAE mg/100g and 17.74 to 88.88 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 161.59 to 760.42 mg TE/100g and 23.11 to 81.29 mg TE/100g, respectively. Boiling and pressure cooking brought about significant (p≤ 0.05) decrease in antioxidant activity of cereals except maize. Total phenolics and flavonoids of pulses ranged from 33.09 to 99.57 GAE mg/100g and 21.16 to 65.73 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 97.20 to 394.83 mg TE/100g and 21.08 to 107.14 mg TE/100g, respectively. Among pulses studied kidney bean had highest antioxidant activity. Antioxidant activity of most of the pulses was decreased upon boiling and pressure cooking. Total phenolics and flavonoids of green leafy vegetables ranged from 39.90 to 733.09 GAE mg/100g and 26.09 to 238.42 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 131.03 to 2053.75 mg TE/100g and 10.89 to 143.68 mg TE/100g, respectively. Among green leafy vegetables mint had highest antioxidant activity. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of green leafy vegetables. Total phenolics and flavonoids of other vegetables ranged from 13.53 to 50.92 GAE mg/100g and 0.94 to 37.17 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 53.23 to 190.96 mg TE/100g and 6.65 to 50.72 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of other vegetables. Total phenolics and flavonoids of roots and tubers ranged from 14.21 to 89.74 GAE mg/100g and 0.95 to 81.94 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 36.43 to 659.38 mg TE/100g and -42.67 to 33.15 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of roots and tubers. Out of the fruits analysed for antioxidant capacity, it was found that aonla had highest total phenolics (1654 mg GAE,100g), total flavonoids (512.49 mg RE/100g), ferric reducing antioxidant power (23055 mg TE/100g) and radical scavenging activity (6322.36 mg RE/100g) and Vitamin C (400.77 mg/100g). β- Carotene content was highest in mango (2210.99 μg/100g). Vitamin C and β- Carotene content of green leafy vegetables ranged from 39.46 to 148.07 mg/100g and 2053.33 to 4625.33 μg/100g, respectively.
Open 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.
Open Access
Formulation and nutritional evaluation of oat based value added gluten free products
(CCSHAU, 2018) Mehta, Bhawna; Jood, Sudesh
The present investigation was conducted to study the physico-chemical properties and nutritional composition of five different oat varieties (HJ-8, HFO-114, OS-6, OS-346 and Kent), development of oat based value added gluten free products, their organoleptic acceptability, nutritional composition and storage stability. Out of five oat varieties, OS-346 variety had significantly higher values of seed weight, seed density, seed volume, hydration capacity, hydration index, swelling capacity and swelling index, water absorption capacity and oil absorption capacity as compared to other four varieties. Gluten content was not detected in any of these five oat varieties. Protein fractions (albumin, globulin and glutelin) was observed maximum in OS-346 variety. However, prolamin fraction was found maximum in HJ-8 variety. OS-346 variety also contained significantly (P≤0.05) higher amount of crude protein (13.66%), crude fibre (9.60%), ash (3.50%), crude fat (5.40%), total dietary fibre and minerals (Ca, P, Mg, Fe and Zn) than all other four varieties. In vitro availability of minerals, in vitro protein and starch digestibility and antioxidants were also found higher in OS-346 variety. Whereas, phytic acid and polyphenols were noted higher in OS-6 variety. On the whole, among the oat varieties, OS-346 variety was found superior in terms of its physico-chemical and nutritional composition, hence, selected and further processed for development of gluten free products. Five types of composite mixtures/blends were prepared by incorporating rice, mung bean and linseed at different levels in processed and unprocessed oat flour/grits, which were used for development of value added oat based gluten free products (cookies, muffins, noodles, vermicelli, instant porridge, instant idli, instant dhokla, breakfast cereals and weaning mixtures). Results of organoleptic acceptability showed that all the products based on unprocessed, malted and flaked oat flour based blends/mixes except vermicelli and noodles were found in the category of ‘liked moderately’ whereas products prepared from roasted and popped oat flour based blends/mixes were ‘liked slightly’ by the judges. All five types of vermicelli and noodles were found to be least acceptable. i.e ‘liked slightly’ to ‘neither liked nor disliked’ by the panelists. Therefore, most acceptable products were further selected for their nutritional composition and shelf life. Among the developed products, products prepared from malted oat flour based blends exhibited higher amount of crude protein, soluble dietary fibre, in vitro availability of minerals, in vitro protein and starch digestibility and antioxidants. Storage studies indicated that cookies, instant porridge, instant idli, instant dhokla, breakfast cereals and weaning mixtures were found to be acceptable till 90 days of storage i.e in the category of ‘liked moderately’ to ‘liked slightly’. Fat acidity content were found to be increased in stored products on increasing the storage period but did not exceed the acceptable limit till consumer acceptability.
Open 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.
Open 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.
Open 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.

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