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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
Effect of Sprouting on Nutritional Composition of Flaxseed and its Utilization in Development of Value Added Products
(CCSHAU, 2019) Bodhika Khare; Sangwan, Veenu
The present study was conducted to evaluate the effect of sprouting on nutritional composition of flaxseed and its utilization in development of value added products. Four flaxseed varieties namely Neelam, Garima, Shekhar and Kusum were procured from Narendra Dev Agricultural University, Faizabad, U.P. All four varieties were soaked and germinated and analyzed their chemical composition. The mean moisture and ash content was found (non-significantly) higher (8.06 and 3.70%) in sprouted flaxseed varieties whereas crude protein, crude fat, and crude fibre were significantly lower than the raw. On mean bases the total dietary fibre content of raw (28.66 g/10g) flaxseed varieties was significantly higher than that of sprouted (27.08 g/100g) flaxseed. After germination soluble dietary fibre (non-significantly) increased whereas insoluble dietary fibre was found to significantly decrease. Germination brought a significant change in total and available mineral content, in vitro protein and starch digestibility, anti-nutrient and antioxidant activity except total zinc content in which non-significant change occured as compared to raw. On the basis of nutritional superiority variety Neelam was selected for product development. The flaxseed sprouts were divided into two parts fresh and dried powder of flaxseed for development of value added products. The supplementation levels (30, 40 and 50%) for fresh sprouts supplemented products viz., chat, tikki and cutlet and 10, 20 and 30 per cent level of supplementation with sprouted flaxseed powder were used for development of cookies, buns, muffins, noodles and chapatti. All products were organoleptically acceptabile and thereafter their nutritional composition was analyzed which showed significant improvement with increase in supplementation level. Sensory evaluation and fat acidity examination of stored cookies and noodles was done at 0, 15, 30, 45 and 60 days which shows significant decrease in overall acceptability score of all types of stored cookies and noodles.Cookies supplemented with 10 per cent of sprouted flaxseed powder was acceptable for consumption till 45 days of storage whereas cookies supplemented with 20 and 30 per cent was acceptable till 30 days of storage. The consumption acceptability of fat acidity of control and 10 per cent sprouted flaxseed powder supplemented noodles were till 60 days, whereas at 20 and 30 per cent level of supplementation it was only till 30 days of storage period.
Open Access
Development and Nutritional Evaluation of Multi grain Bakery Products Supplemented with Pomegranate Peel Powder
(CCSHAU, 2019) Neha; Sangwan, Veenu
The present study describe information pertaining to the physico-chemical properties of wheat variety (C-306), chickpea (HC-5), pearl millet (86-M-86) and pomegranate peel powder and development, nutritional evaluation and shelf life study of biscuits and cake-rusk prepared using wheat, chickpea and pearl millet flour blend and pomegranate peel powder. The grain hardness and 1000 kernel weight of wheat variety (C-306) were 6.28 Kg/grain and 44.39g, respectively while that of chickpea and pearl millet grain was 18.65 and 2.63Kg/grain and 158.79 and 10.81 g, respectively. Water absorption capacity and sedimentation value of wheat flour were 1.32 g/g and 35.43 ml, respectively. Wheat flour had 26.45 and 7.72 per cent of wet and dry gluten, respectively. Oil absorption capacity was found highest in pomegranate peel powder and lowest in chickpea flour. Wheat flour showed highest amount of gelation capacity and bulk density while that of pomegranate peel powder was lowest. Pearl millet flour had maximum and pomegranate peel powder had minimum swelling power. Among various flour and pomegranate peel powder, chickpea flour possessed maximum crude protein, pearl millet contained maximum fat while pomegranate peel powder had highest content of ash and crude fibre. Pomegranate peel powder possessed higher fat content compared to wheat flour. Total, soluble and insoluble dietary fibre contents of pomegranate peel powder were found highest. Among all the flours, chickpea flour contained maximum content of calcium and magnesium. Wheat flour possessed highest phosphorus and zinc content. Pearl millet flour contained maximum iron content as compared to other flours. However, pomegranate peel powder possessed higher calcium, iron and magnesium contents than wheat flour. In- vitro protein and starch digestibility of chickpea flour was observed maximum while minimum was observed in pomegranate peel powder compared to other flours. Pearl millet flour possessed highest amount of total phenols and total flavonoids contents and wheat flour possessed maximum radical scavenging activity compared to other flours. Total phenols, total flavonoids and radical scavenging activity of pomegranate peel powder was observed highest. Value added baked products like cake-rusk and biscuits were prepared from wheat, chickpea, pearl millet flour blends and pomegranate peel powder. Chickpea and pearl millet flour ratio was kept constant (15%) while wheat flour was substituted by pomegranate peel powder at 6, 8, 10 and 12 per cent levels in cake-rusk and biscuits. Baked products containing 6, 8 and 10 per cent pomegranate peel powder were organoleptically acceptable and their scores fell in the category „Liked very much‟ to „Liked moderately‟. The value added products had significantly higher protein, crude fibre, mineral content and antioxidant activity than control. The sensory scores for biscuits and cake-rusk decreased gradually during storage period however biscuits and cake-rusk were found to be organoleptically acceptable up to 90 days, respectively. From the present study it is concluded that all the multi grain pomegranate peel powder supplemented products were found to have better nutritive value than control.
Open Access
“Development and nutritional evaluation of pearl millet (Pennisetum glaucum) based value added products incorporating carrot and cauliflower leaves
(CCSHAU, 2019) Rajni; Kawatra, Asha
The present investigation was carried out to develop value added products from (biofortified variety HHB-299) pearl incorporating carrot and cauliflower leaves and to evaluate them for organoleptic acceptability and nutritional composition.The crude protein, ash, fiber, calcium, iron, zinc and β-carotene content of bio-fortified pearl millet variety HHB-299 was found to be 10.11%, 2.52%, 1.89%, 58.76mg/100g, 9.10mg/100g, 6.39mg/100g and 31.78μg/100g, respectively. Crude protein, fiber, calcium, iron and β-carotene content was18.93g/100g,10.88g/100g, 1430.10mg/100g,15.13mg/100g and 4,783.66μg/100g, respectively in carrot leaves powder and23.40g/100g, 12.67g/100g, 2410.54mg/100g, 40.30mg/100 and 5,183μg/100g, respectively in cauliflower leaves powder. The developed products included baked products (biscuits and buns), traditional products (ladoo, sev and chapati), and extruded product (pasta). Products with each carrot and cauliflower leaves were developed at four levels. Type-I, Type-II, Type-III and Type-IV products contained 5, 10, 15 and 20 per cent carrot and cauliflower leaves powder, separately. Control products did not contain carrot and cauliflower leaves powder. All the products were found to be organoleptically acceptable to judges using nine point hedonic scale. The organoleptic scores for all the control products fell under ‗liked very much‘ category. The scores for all types of value added products lied in the ‗liked moderately‘ to ‗liked slightly‘ category except for buns with 20 per cent incorporation of both leaves powders (Type IV) which lied in ‗neither liked nor disliked‘ category.The developed value added products were analyzed for nutritional composition (proximate, total minerals and β-carotene). Protein, β-carotene, calcium and iron in control counterparts ranged from 9.32 to 12.29g/100g, 14.70 to 60.66μg/100g, 29.02 to 118.60mg/100g and 4.07 to 6.38mg/100g. Incorporation of carrot and cauliflower leaves powder significantly improved the values for protein, crude fibre, β-carotene, calcium and iron content. Protein, β-carotene, calcium and iron ranged from13.65 to 17.92g/100g, 2.00 to 2.56 g/100g, 878.68 to 1016.74μg/100g, 319.22 to 403.57 mg/100g and6.34 to 9.67 mg/100g for all the products supplemented with carrot leaves powder and from 14.08 to 18.78 g/100g, 2.53 to 3.07 g/100g, 917.97 to 1096.36μg/100g, 521.37 to 599.57 mg/100g and 11.51 to 16.45 mg/100g in case of cauliflower leaves powder supplemented products . All the developed products can be used as means of improving nutritional status of the community by popularizing and making them reach the masses to eliminate the malnutrition and can help to improve iron and Vitamin A status. Incorporation of carrot and cauliflower leaves powder in daily recipies is an easily viable method can also be used as an alternate for the therapeutic supplements. It may be worthwhile for industries to take up the production of developed value added products for availability to consumers in market.
Open 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.
Open Access
Development and nutritional evaluation of value added products supplemented with processed fenugreek seed powder
(CCSHAU, 2019) Reena; Varsha Rani
This study was conducted to develop debittered, germinated and debittered followed by germinated fenugreek seed powder which was incorporated at 5 and 10 percent level for the development of biscuits, cake, laddoo and namakpara. Effect of processing on nutritional composition of fenugreek was analysed. The developed products were also analysed for sensory and nutritional parameters. Means and standard error were calculated by applying ANOVA to compare the effect of processing. process of germination, debittering and debittering followed by germination increased the contents of protein, moisture, total soluble sugars, reducing sugars, non reducing sugars, availability of minerals and antioxidant activity significantly (P<0.05), while decreased the contents of crude fat, crude fiber, ash, starch, dietary fiber and anti-nutrients. The total and available calcium was increased significantly (P<0.05) in debittered fenugreek than the raw fenugreek. Germination of fenugreek seeds increased the maximum in vitro availability of calcium, iron and zinc by 19.22, 9.59 and 13.15 per cent, respectively among all processing. Soaking fenugreek seeds in milk for 8 hrs., germination for 48 hrs., and the combination of both has reduced the bitterness of fenugreek successfully, therefore all the developed products supplemented with 5 and 10 per cent of debittered, germinated and debittered followed by germinated were found acceptable and were adjudged between ‘liked moderately’ to ‘liked very much’ by panelist. All four types of products prepared using 5 per cent level of debittered, germinated and debittered followed by germinated had significantly higher contents of crude protein, crude fiber, sugars, soluble, insoluble and total dietary fiber, total and available calcium, iron and zinc, antioxidants and significantly lower amounts of starch, phytic acid and polyphenols. Hence, the development and utilization of such functional foods having medicinal value will not only progress the nutritional status of the general population but also helps those suffering from degenerative disorders. The consumption of such products should be promoted among the general population.
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
Impact of germination on bioactive compounds of legumes and their products
(CCSHAU, 2019) Reema Devi; Punia, Darshan
The present investigation was conducted to study the impact of germination on bioactive compounds of legumes and their products. The results of the study indicated that lentil had the highest protein content. Fat, crude fibre and ash contents in legumes ranged from 1.02 to 2.87, 2.83 to 4.12 and 2.78 to 3.69 per cent, respectively. Among all legumes, chickpea had the highest total calcium (204.31 mg/100g) and available calcium (128.55 mg/100g). The highest phosphorus content was found in moth bean (210.52 mg/100g). The total iron content was maximum in chickpea (6.85mg/100g) and available iron in moth bean (1.18mg/100g). Lentil had maximum content of total (3.91 mg/100g) and available zinc (0.96 mg/100g). Protein digestibility (in-vitro) of legumes ranged from 60.82 to 63.27 per cent. The total phenolic content (68.52mgGAE/100g), total flavonoid content (50.21mg/RE100g) and Ferric Reducing Antioxidant Power (142.63mgTE/100g) was highest in green gram, whereas DPPH radical scavenging activity was highest in chickpea (57.86mgTE/100g). As the germination hours were increased from 6h to 12h and 18h, the moisture, protein and crude fibre contents increased gradually and reached the maximum level at 18h of germination. The fat and ash contents decreased after germination. Germination brought about a significant decrease in total mineral content of legumes whereas a significant increase in available minerals. Germination for 18h brought about highest increase (14.24 to 19.77%) in in-vitro protein digestibility of legumes. The total phenolic content of legumes increased after germination. The maximum increase was observed in green gram (11.39%) at 18h germination. Germination for 6h, 12h and 18h brought about a significant increase in total flavonoid content and Ferric Reducing Antioxidant Power of all the legumes ranging from 3.41 to 11.84 per cent and 3.67 to 12.00 per cent, 5.43 to 14.70 per cent and 4.40 to 12.83 per cent and 6.26 to 19.63 per cent and 4.97 to 13.74 per cent, respectively. The maximum improvement in DPPH radical scavenging activity was observed after 18h of germination being highest in lentil (20.25%). Three products namely chat, tikki and stuffed cheela were prepared using legumes germinated for 18h. All the products were liked very much by majority of panel members. Among all types of freshly prepared chat, the total flavonoid content was maximum (160.66 mgRE/100g) in type-IV chat. Ferric Reducing Antioxidant Power of type-I, type-II and type-III chat was more than three times higher as compared to control chat. The DPPH radical scavenging activity of type-III chat prepared using germinated chickpea was highest (82.36 mgTE/100g). The total phenolic content of all types of tikki prepared using germinated legumes was significantly higher and more than twice the values as compared to control tikki. Ferric Reducing Antioxidant Power of type-I freshly prepared tikki (325.42 mgTE/100g) was highest. Type-I tikki (66.99 mgTE/100g) and type-III tikki (78.10 mgTE/100g) had four times higher while type-II tikki (59.01 mgTE/100g) and type-IV tikki (62.75 mgTE/100g) had three times higher DPPH radical scavenging activity as compared to control tikki (16.19 mgTE/100g). Total phenolic content of stuffed cheela (control) was 73.11 mgGAE/100g and those prepared using germinated legumes ranged from 125.92 to 136.95 mgGAE/100g. Total flavonoid content of stuffed cheela prepared from germinated legumes ranged from 119.75 to 134.81 mg RE/100g. Type-I freshly prepared stuffed cheela (387.66 mg TE/100g) had the highest Ferric Reducing Antioxidant Power. Type-III cheela prepared using germinated chickpea had more than double (80.77 mg TE/100g) DPPH radical scavenging activity than that of control cheela (38.30 mg TE/100g).
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.

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