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Open Access
DEVELOPMENT AND POPULARIZATION OF VALUE ADDED PRODUCTS USING SHATAVARI (ASPARAGUS RACEMOSUS) ROOT POWDER
(CCSHAU, Hisar, 2019-12) PRIYANKA RANI; Varsha Rani
This study was conducted to analyse the nutritional composition of shatavari (Asparagus racemosus) root powder (SRP); to develop products by adding shatavari root powder and their sensory and nutritional evaluation and to popularize the shatavari root powder based value added products among adolescent girls and women. In present study, blanching of shatavari roots was done at 80ºC temperature for 3 minutes to reduce bitterness and to retain the maximum amount of saponins. It was observed that blanched powder had better taste. The blanched SRP contained 11.66 and 8.02 per cent of crude fiber and ash, respectively. The content of total soluble sugar, reducing sugar and non reducing sugar in blanched SRP was 24.36, 3.46 and 20.90 per cent, respectively. The blanched SRP contained 6.08, 12.67 and 18.75 per cent of soluble, insoluble and total dietary fiber, respectively. Total calcium, iron and zinc was found to be 103.24, 26.85 and 1.96 mg/100g, respectively in blanched SRP. Laddoo, halwa, panjiri, sweet and sweet & salty biscuits, muffins with or without egg, instant halwa mix and instant muffin mix were prepared by adding 5, 10 and 15 per cent of blanched SRP while instant shatavari mix was prepared by mixing 20, 30, 40 and 60 per cent of SRP with ground sugar. All the developed products were found acceptable by the panellists and were adjudged between ‘liked moderately’ to ‘liked very much’. The contents of crude fat and crude protein were found to be decreased whereas the contents of crude fiber and ash were found to be increased in various products upon addition of SRP. The content of sugars, dietary fiber, DPPH-RSA, calcium, iron and zinc were increase and starch content was decreased in all type of products upon addition of SRP. The sensory score of stored products decrease gradually with increase in storage period, however all the products were found acceptable. The fat acidity and peroxide value increased gradually with increase in storage period however the values were found within the acceptable level. Average knowledge scores of respondents on various aspects of shatavari root powder were increased (P=0.05) significantly among the respondents after four days of training exposure
Open Access
Assessment of Nutritional Status of Geriatric Population of Sirsa District, Haryana and Development of Value Added Food Products
(CCSHAU, 2019) Mamta Rani; Boora, Pinky
One hundred fifty respondents were selected from 4 villages (Darbhi, Moriwala, Sikanderpur, Rasulpur) of rural block and 150 were selected from 5 colonies (Farm Colony, Khairpur, Hari vishnu Colony, MC Colony, Shah Satnam Colony) of urban block of Sirsa district, Haryana. Out of 300, 150 were female and 150 were male respondents. Intake of cereals, pulses, fats and edible oils, green leafy vegetables, roots and tubers, other vegetables and fruits by male and female respondents were (p≤0.01) lower than RDI. Mean intake of energy, protein, calcium, phosphorus, magnesium, iron, zinc, β-carotene, thiamine, niacin, folic acid, vitamin B12 and vitamin C was (p≤0.01) lower than RDA/EAR among female and male respondents. Adequacy of food stuffs and nutrients revealed that majority of male and female were taking below 50 per cent of RDI and RDA/EAR. Intake of cereals, pulses, fats and edible oils, green leafy vegetables, roots and tubers, other vegetables and fruits by respondents belonging to joint families than nuclear families and living alone . 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, protein, fats, calcium, phosphorus and iron was higher by respondents of joint 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 above Rs. 36000/month. Majority of rural and urban respondents suffered from flatulence, back ache and joint pain regularly, constipation, back, toothache and loneliness occasionally. Majority of rural and urban respondents were suffering from blood pressure, cataract, osteoarthritis, diabetes, heart disease and renal calculi. Most of respondents suffering from diseases were in the age group of 61 to 70 years. Majority of the respondent were taking medical treatment to control severity of disease. Mean BMI of total female and male significantly (p<0.01) higher than the BMI of reference women and men. Majority of the female and male respondents were under normal weight category. Most of healthy and diseased respondents were in the category of normal weight. Scores of sensory evaluation by represented that type I and type II chapatti, cheela, laapsi, kasaar, kheer, khichari, parantha and porridge and their respective control were organoleptically acceptable. Protein content increased significantly in all the developed products in comparison to their respective controls except in kheer (type I and type II) and kasaar type I. Crude fiber and ash content improved significantly in all the developed products except the crude fiber content of kheer. Due to lower intake of food stuffs, macro and micro nutrients along with prevalence of degenerative diseases highlighted the dual burden of malnutrition. The planning, implementations and promotion of low cost, preventive measures such as health, nutrition and physical education could enhance the possibility to improve health status of elderly.
Open Access
Assessment of nutritional and health status of post menopausal women of Hisar district, Haryana
(CCSHAU, 2019) Sirohi, Meenu; Sangwan, Veenu
The present study was conducted to assess the nutritional and health status of post menopausal women of Hisar district, Haryana and to determine the impact of nutrition education on knowledge gain of 50 post menopausal women selected from rural and urban area of Hisar district. Nutritional status of post menopausal women was assessed from dietary survey, anthropometric measurements, clinical and biochemical assessment. Data on general, socio-economic and personal profile of post menopausal women revealed that most of the urban (56%) and rural (52%) subjects belonged to general category and 65 and 73 percent of urban and rural subjects belonged to joint families. Fifty three percent of urban subjects had income more than Rs. 30,000, while 41 percent of rural subjects had monthly income in range of Rs. 15,001-30,000.Thirty six percent of urban subjects had four and 30 percent of rural subjects had more than 5 children and most of the urban (53%) and rural (45%) subjects had breastfed their child up to 2 years. The mean daily intake of pulses, milk and milk products, green leafy vegetables, other vegetables, roots and tubers and fruits by post menopausal women was found to be lower than SDI while the intake of cereals, sugar and jaggery and fats and oils was significantly higher than SDI. The intake of nutrients like energy, protein, fat, phosphorus and sodium were significantly higher, intake of calcium, iron, β-carotene, potassium and were significantly lower than RDA while intake of thiamine, riboflavin, niacin, zinc was found atpar. A significant difference was found in mean waist circumference, waist to height ratio and fat mass among urban and rural subjects. Clinical examination revealed lack of hair lustre, pale conjunctiva, angular scars, dental caries, spongy and bleeding gums, thyroid problem, dry and rough skin and thinning of nails among 35, 9, 2, 49, 7, 4.0, 34 and 15 per cent of urban and 48, 10,4, 55, 11,5, 27 and 22 percent of rural post menopausal women, respectively. It was observed that majority of urban (35.48 and 12.90%) and rural (26.31 and 31.57%) subjects had high fasting and postprandial blood glucose level, respectively. It was found that 67.74 percent of urban and 31.57 percent of rural subjects had high blood pressure. On the basis of blood lipid profile it was observed that 3.22 percent urban subjects had high total cholesterol and high VLDLC while 6.45 percent each had low HDL-C, high LDL-C and high triglyceride. It was observed that the blood lipid profile of rural subjects was observed to be normal. Most of the urban (57, 46 and 41%) and rural (61, 39 and 32%) subjects had knees pain, poor memory and hot flushes and night sweats, respectively. It was found that after imparting nutrition education a significant (p<0.01) gain in knowledge score was obtained among selected subjects. So to improve the nutritional and health status and quality of life of post menopausal women, there is great need to provide nutrition education to them.
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
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.