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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
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
A Comparative study on nutritional status of elderly people from old age homes and family setup
(CCSHAU, 2018) Priti; Sindhu, Sangeeta C.
The present study was planned to compare the nutritional status of elderly from old age homes to their counterparts living in urban or rural family set ups and disseminate need based education. There were 180 study subjects selected randomly from the three residential set ups of Hisar. Of the total, 53.88 per cent were male and 46.11 per cent were female. Majority of male respondents (39.18%) had been in agriculture sector to earn living during their active years while majority of female respondents had been house wives. Majority of respondents (53.33%) elderly were illiterate, had sedentary life style (66.67%), had a living spouse (66.11%) and had monthly family income between Rs.10001-30,000. Most common reason for shifting to old age home was conflicting relations with family. Respondents from old age home were least active and those from rural family set up were most active. Mean PAL of respondents varied from 1.12±0.02 to 1.96±0.09. Osteoporosis (94.44%), joint pain (87.78%), loss of appetite (85.56%) and anemia (80.56%) were the most commonly reported problems. Per cent prevalence of most problems was higher in old age home respondents. Barthel Index of Activities of Daily Living was used to assess level of independence. The level of independence was lowest in old age home respondents. Depression prevalence was more noticeable in residents of old age home. Based on MNA scale, per cent of elderly assessed as malnourished or at risk of malnutrition was higher in old age home followed by rural family set up. No significant differences (P≤ 0.05) were observed in anthropometric measurements of females from three different residential set ups except in case of mean waist circumference, mean hip circumference and waist to hip ratio which were significantly higher (P≤ 0.05) in urban family set up females. Mean waist to hip ratio of females from all three family set ups was higher than the cut off value of 0.85 thus suggesting abdominal obesity. Male elderly from urban family set up were significantly (p≤0.05) heavier and taller to their counterparts from old age home and rural family set up. Mean waist to hip ratio of male respondents from all three residential set ups was within the cut off limit of > 90 cm. Based on BMI, 32 elderly people were reported as underweight, 89 as normal weight, 46 as overweight and 13 were in the category of obese. Old age home had higher per cent of underweight as well as obese. Genderwise, significant (p≤0.05) differences were observed in mean BMI of male and female respondents. Dual malnutrition was very much evident in all three residential set ups. The mean daily food intake for all food groups was significantly (p ≤0.05) below RDI (20.46-98.45 % of RDI) in elderly respondents from old age home. On the contrary, it was significantly (p ≤0.05) higher than RDI (104.48-141.16 % of RDI) for most food groups in urban as well as rural family set up respondents. Fruit intake was significantly (p ≤0.05) lower in all residential set ups and both genders. Mean nutrient intake significantly (p≤0.05) lower in case of all elderly under study. Intake of most nutrients differed significantly (p≤0.05) among the females from three different residential setups. Nutrient intake by both male and female elderly from old age home was significantly (p≤0.05) lower than that of their counterparts in urban or rural family set up. Nutrient adequacy for all nutrients except energy and protein was found to be below 50 per cent in old age home. The elderly people of urban family setup had significantly (p≤0.05) higher scores of dietary diversity and food variety than rural family setup and old age home respondents. Pearson’s correlations coefficients for past occupation of elderly people and family income and BMI for age were significant (r=0.23; p≤0.05 and r=0.21; p≤0.05). Also adequacy ratio for energy, fat and protein were significantly associated with residential set up. Nutrition education significantly (p≤0.05) improved mean score of elderly regarding nutrition knowledge.
Open Access
Development and nutritional analysis of pearl millet based Jamun (Syzygium cumini L.) seeds incorporated value added products
(CCSHAU, 2018) Savita; Kawatra, Asha
The present study was carried out to develop pearl millet based value added products incorporating jamun seed powder. Developed products included traditional products (chapatti, sev, dalia, upma, namakpra and mathri), bakery & confectionary products (biscuits, bread and donut), extruded products (pasta, vermicelli and noodles) Type I, Type II and Type III products contained 10, 15 and 20 per cent jamun seed powder except for mathri, bread, donut and noodles which contained 5 (Type I), 10 (Type II) and 15 (Type III) per cent jamun seed powder. Products were evaluated for organoleptic acceptability, nutritional composition and shelf life. The protein, fat, ash and crude fiber content of HC 10 variety of pearl millet was found to be 10.77, 5.37, 2.23 and 1.86 per cent, respectively and calcium, phosphorus, iron, zinc and magnesium were 34.17, 219.36, 6.23, 3.23 and 118.53 mg/100g of pearl millet. In vitro protein and starch digestibility was 49.46 per cent and 20.62 mg maltose released/100g, respectively. The phytic acid and polyphenol content was observed as 618.07 and 476.30 mg/100g of pearl millet, respectively. The protein, fat, ash and crude fiber in jamun seed powder was found to be 6.21, 2.87, 2.42 and 5.16 per cent, respectively. Vitamin C content of jamun seed powder was 17.65 mg/dl and antioxidant activity (DPPH scavenging activity) was observed as 79.45 per cent. Jamun seed powder contained 209.43, 98.04, 8.44, 7.74 and 103.09 mg/100g calcium, phosphorus, iron, zinc and magnesium, respectively. The methnol extract of jamun seed powder showed the presence of phytochemicals like flavonoids, glycosides, phytosterols and tannins. The acceptability scores of almost all the products were „liked very much‟ and „liked moderately‟ as adjudged by the panellists using nine point Hedonic scale. The products like chapatti, sev, dalia, upma, namakpara, biscuits, pasta, vermicelli were organoleptically acceptable up to 20 per cent incorporation of jamun seed powder, mathri was acceptable up to 15 per cent of jamun seed powder incorporation and bread, donut and noodles were acceptable up to 10 per cent incorporation of jamun seed powder. Control and Type I products were studied for their nutritional composition (proximate and mineral composition, in vitro digestibility, phytic acid and polyphenols). The calcium, iron, crude fiber and polyphenol content of control products were in the range of 28.82 to 59.16 mg/100g, 3.88 to 7.28 mg/100g, 0.71 to 2.30 per cent and 231.09 to 445.44 mg/100g, respectively which were improved with jamun seed powder supplementation in Type I products as 44.36 to 74.23 mg/100g, 4.24 to 7.35 mg/100g, 0.99 to 2.57 per cent and 244.26 to 456.94 mg/100g, respectively. The fat and phytic acid content of control products were 3.33 to 28.63 per cent and 341.33 to 592.23 mg/100g, respectively which were reduced after supplementation in Type I products as 3.17 to 26.21 per cent and 328.56 to 533.46 mg/100g, respectively. All the stored products (sev, namakpara, mathri, biscuits, pasta, vermicelli and noodles) were organoleptically acceptable almost up to three months. Chemical analysis indicated that the fat acidity and peroxide value in all the stored products was increased significantly at the end of storage period. All Types of products showed significant increase in fat acidity and peroxide values at the end of storage period but the values did not exceed the normal range. Thus, jamun seed powder can successfully be incorporated in millet based recipes to develop organoleptically acceptable value added products having a shelf life up to 90 days.
Open Access
Comparative assessment of nutritional status of adolescents in government and private schools of Hisar city
(CCSHAU, 2018) Dhami, Sapna; Sindhu, Sangeeta C.
The present study was conducted between November, 2017 to March, 2018 on adolescents (13-17 years, n=200) from government and private schools of Hisar city to compare their nutritional status. Results reveal that majority (86.50%) belonged to urban area. Most of the subjects (94.30%) were Hindu, belonged to general caste category (63.50%) were pure-vegetarian (74.50%), came from nuclear families (67.00%) with low media exposure (94.50%). Mothers (39.50%) and fathers (43.50%) of most of the respondents were below graduate. The majority of respondents‘ fathers (40.00%) were engaged in non-government jobs and majority (82.50%) of respondents‘ mothers were housewives. The average monthly family income of majority of adolescents (45.50%) was between Rs. 10,001 to 30,000. In total, the respondents from private school were significantly (p≤0.05) heavier with comparable height to government school respondents. Also, the private school respondents had a significantly (p≤0.05) higher BMI, waist and hip circumference as well as body fat per cent as compared to those from government school. The male respondents were significantly (p≤0.05) taller to females with lower body fat per cent. Dual malnutrition was evident with majority (55.5 %) being normal weight. Over all, there were 7.5 per cent overweight, 1.0 per cent obese along with 36 per cent under weight adolescents with waist to hip ratios contained well within cut off limits. Daily mean intake of cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, milk and milk products, sugar and jiggery, and fats and oils was significantly (p≤0.05) lower than their respective RDIs in the daily diets of both the male and female adolescents of both the age group (13-15yrs and 16-17yrs). The adolescents belonging to private schools had significantly (p≤0.05) higher consumption of cereals, pulses, roots and tubers, green leafy vegetables, other vegetables, milk and milk products, fats and oils, sugar and jaggery, and fruits than the adolescents of private schools. The adolescent males had significantly (p≤0.05) higher consumption of cereals, pulses, roots and tubers, green leafy vegetables, other vegetables, fats and oils, sugar and jaggery than the adolescent females. Except cereals, pulses, roots & tubers and sugars the adequacy ratio was below 50 per cent of RDI for all food groups in majority of government college respondents. However, majority of private college respondents met the adequacy by 75 -99.9 per cent of RDI for food groups except ‗green leafy vegetables‘ which was below 50 per cent. The daily mean intake of energy, protein, fat, calcium, iron, vitamin B1, vitamin B2 and vitamin C which were found to be significantly lower than their respective RDAs in the daily diets of majority of adolescents. The daily mean intake of various nutrients of the adolescents of public school was significantly (p≤0.05) higher than those from private schools. Furthermore, the nutrient intake of boys was significantly (p≤0.05) higher than the females which may be due to higher daily mean food intake by boys than the girls. Adequacy ratio for all nutrients except fat was below 75 per cent of RDA in majority of adolescents from government schools. In case of private school adolescents, the majority had adequacy ratio for protein and iron between 75-99.9 per cent of RDA. A significant (p≤0.05) positive correlation of family income with protein, energy, fat, iron, calcium, vitamin B1, Vitamin B2 and vitamin C was observed. A significant (p≤0.05) impact on the gain of nutrition knowledge was reported after imparting the nutrition education. It may be concluded that food and nutrient intake of adolescents from both genders and both school categories were below the respective RDI/RDA standards prescribed by ICMR (2010) for Indian adolescents.

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