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Open Access
Development and nutritional evaluation of weaning foods based on processed biofortified pearl millet
(CCSHAU, Hisar, 2020-01) Mwanamvua Zuberi; Sangwan, Veenu
The present study delineates information pertaining to development and nutritional evaluation of weaning food from processed (malted and roasted) biofortified pearl millet (HBB 299 variety) and chickpea (HC 5) flour. Four types (T1, T2, T3 and T4) of weaning foods with different proportions of ingredients were formulated. Commercially available cereal based weaning food was taken as control. T2 was the most acceptable weaning food as it possessed higher overall acceptability mean score than other formulations. Nutritional composition revealed that the content of moisture, crude protein, fat, ash, crude fibre and carbohydrate of control was 3.62, 12.17, 7.86, 1.27, 1.43 and 73.65 per cent, respectively. T1 contained 1.73, 17.48, 5.65, 2.99, 1.73 and 70.42 per cent of moisture, crude protein, fat, ash, crude fibre and carbohydrate, respectively. T2 had 2.43 per cent moisture, 15.46 per cent crude protein, 4.43 per cent fat, 3.30 per cent ash, 2.4 per cent crude fibre, 71.98 per cent carbohydrate. T3 contained 1.48, 18.99, 6.73, 2.77, 1.52 and 68.5 per cent, of moisture, crude protein, fat, ash, crude fibre and carbohydrate, respectively. Moisture, fat and carbohydrate content of T1, T2, T3 and T4 were significantly (P≤0.05) lower than that of control, while content of protein, ash and crude fibre of T1, T2, T3 and T4 were significantly higher than that of control. The cost of control was 13 times higher than that of T1 and T3 and 20 times than that of T2 and T4. Shelf life studies indicated that mean scores of all parameters decreased with increasing storage period (0 to 90 days) in both control and T2 weaning mix. The mean score of overall acceptability at 0, 30, 60 and 90 day of storage was 7.6, 7.4, 6.4 and 5.9, respectively for control and 7.8, 7.7, 7.3 and 7, respectively for T2 weaning food and fell in the category of “liked slightly” to “liked moderately”. There was a significant increase in fat acidity and peroxide values of control as well as T2 with increasing storage period from 0 to 90th day. From the present study it may be concluded that organoleptically acceptable weaning flour mixes having good shelf life can be prepared from processed pearl millet and chickpea with addition of skimmed milk powder and that too at much lower cost compared to commercially available weaning foods.
Open Access
Processing of pumpkin seeds and their utilization in product development
(CCSHAU, Hisar, 2020-06) Neeta Kumari; Sindhu, Sangeeta C.
The present investigation was conducted to evaluate the functional properties and nutrient composition of processed pumpkin seed powder. Processed pumpkin seed powder was used for the development of various value added food products like whole wheat flour biscuit, cookies, Laddoo, Lapsi, bread, buns, Dhokla and eggless muffins. Pumpkin seeds were given four types of treatments i.e. germination, boiling, roasting and fermentation. Processed pumpkin seeds included raw, boiled, roasted, germinated, natural fermented, lactobacillus acidophilus fermentation and lactobacillus rhamnosus fermentation. All processing methods brought significant changes in functional properties of pumpkin seeds. The functional properties of each treated sample differed significantly from each other. Germinated seed powder had highest oil absorption capacity (89.33%), water absorption capacity (276.06%) and swelling power was significantly (P≤0.05) higher in roasted pumpkin seed powder (3.23%). Ash content was highest in roasted pumpkin seed powder whereas crude fat, crude fiber and crude protein were highest in germinated pumpkin seed powder. All the processed sample were significantly (P≤0.05) different from each other. Total minerals (magnesium 11.73, zinc 17.73, iron 22.77 and phosphorus 68.22 mg/100g) were significantly (P≤0.05) higher in germinated pumpkin seed powder as compared to control counterpart. Calcium 164.30 and potassium 1315 mg/100g were significantly (P≤0.05) higher in roasted pumpkin seed powder than any other processed sample. Per cent HCl-extractability of minerals like calcium, magnesium, potassium were significantly (P≤0.05) higher in roasted pumpkin seed powder followed by germinated pumpkin seed powder while iron and zinc were significantly higher in germinated pumpkin seed powder. All the processing methods brought significant (P≤0.05) decrease in phytic acid and polyphenol content. Total plate count of all the processed samples increased with storage. Products like whole wheat flour biscuit, cookies, Laddoo, Lapsi and eggless muffins were developed by replacing (10%, 20% and 30%) of germinated pumpkin seed powder. Dhokla, bread and buns were developed by incorporating various levels (10%, 20% and 30%) of fermented pumpkin seed powder. Total 32 products were prepared and subjected to organoleptic acceptability. The acceptability level of whole wheat flour biscuits, cookies, Laddoo, eggless muffins, Dhokla and Lapsi was up to 30% whereas the acceptability level in case of bread and buns was up to 20%. Products were evaluated for sensory and nutritional parameter. All products depicted good nutritional profile with significant improvement in all the nutrients. Eggless muffins, bread and buns could be stored for 2 days at room temperature 42◦C without any adverse effect on the organoleptic characteristics. Whole wheat flour biscuits and cookies, Laddoo were could be stored for seventy five days safely without adverse effect on organoleptic acceptability. The values for peroxide value and total plate count of all stored products showed an increasing trend with the increased in storage periods. There was a significant (P≤0.05) increase in the knowledge level of trainees after the training at 1% level of significance.
Open Access
Nutritional evaluation and utilization of purple wheat for product development
(CCSHAU, Hisar, 2021-10) Verma, Jyoti; Varsha Rani
The aim of the study was to evaluate the nutritional composition and utilization of purple wheat for product development Purple wheat was analyzed for various parts Le absorption, oil absorption, gelation capacity, gel consistency, damaged starch, gluten content and percent flour recovery, proximate, carbohydrate, total and available minerals (iron, calcium and rinc). viru digestibility of protein and starch, total lysine, phytic acid, tincidant activity (DPPIL, TPC TFC) and total anthocyanin content and was compared with normal wheat. Five products were prepared with normal wheat and purple wheat flour (100%) ie noodles, pats, cake, biscuit and bon All the developed products were analyzed for physical and sensory characteristics by a panel of semi trained judges using 9- point hedonic rating scale. These products were further analyzed for nutritional composition Statistically t-test was applied to analyze the difference between purple and normal wheat and their products. Result indicated that except gelation capacity all other functional properties were found significantly (P 0.05) higher in purple wheat as compared to normal wheat Purple wheat and its products contained significantly (P. 0.05) higher contents of crude protein, fat, ash, crude fiber. total soluble sugar, non- reducing sugar and reducing sugar. Higher content of total iron, calcium and rine was found in purple wheat i.e., 50.96%, 67.63% and 37.29% Similar trend was observed for purple wheat products. Availability of minerals, total lysine and protein digestibility were also significantly (P-0.05) higher in purple wheat and its products. Purple wheat and its products had significantly lower moisture, starch and phytic acid content than normal wheat and its products. Highly significant (P-0.01) difference was found for antioxidant activity between purple and normal wheat and products. DPPH, TPC and TFC (168.76%, 33.35% and 77.06%) were found significantly higher in purple wheat. Similar trend was observed in purple wheat-based products. Total anthocyanin content was also depicted significantly (P-0.01) higher in purple wheat and purple wheat- based products of than normal wheat. As a result, normal wheat can be replaced by purple wheat for product development without negotiate the sensory attributes. Due to its high nutritional composition and acceptable sensory attributes purple wheat can be utilized for the development of product of better nutrient profile along with therapeutic applications. Due to its strong antioxidant content, it may be helpful to cure against oxidative stress. Oxidative stress has been implicated in the progression of a number of degenerative diseases.
Open Access
Development and nutritional evaluation of value added products prepared using garden cress seeds
(CCSHAU, Hisar, 2020-07) Josephine John; Varsha Rani
This study was conducted to analyse the physical characteristics, functional properties and nutritional composition of raw and roasted garden cress seeds, to develop value added products while incorporating 10, 20 and 30 per cent of roasted GCS and to analyze developed products in terms of sensory and nutritional parameters. Seeds were roasted at temperature of ~150°C for 5 minutes to remove tanginess and peppery after taste so as to increase palatability, acceptability and retain iron and zinc. Raw and roasted seeds were analysed for 1000 seed weight, seed volume, cooking time, bulk density, hydration capacity swelling capacity, water absorption, oil absorption, gel consistency, gelation capacity, flour solubility, proximates, dietary fiber profile, total and available minerals, antinutrients, antioxidants and fatty acid profile. Six types of products i.e. biscuits, cutlets, laddoo, mathri, muffins and sev were prepared by supplementing roasted graden cress seeds or flour. All the developed products were subjected to sensory evaluation by a panel of semi trained judges using 9-point hedonic rating scale followed by nutritional evaluation for the same parameters mentioned for GCS except fatty acid composition. Data was statistically analysed using SPSS and OPSTAT softwares. Paired„t‟ test was applied to check the differences on physical, functional and nutritional parameters between raw and roasted garden cress seeds. ANOVA was applied to compare the several means of various parameters within developed products. Results showed that roasting GCS at ~1500C for five minutes removed the tanginess and peppery after taste successfully. Roasted garden cress seeds can be successfully incorporated up to 30 per cent for value addition of normal products without compromising the sensory acceptability. All the developed products had significantly (P<0.05) higher contents of protein, fiber, calcium, iron and antioxidants than that of their control. Consumption of garden cress seeds supplemented products may improve the protein and iron status in malnourished population as protein energy malnutrition (PEM) and anaemia are the major nutritional problems in India.
Open Access
Study the effect of household processing on pesticide residue in locally grown vegetables of Hisar
(CCSHAU, Hisar, 2021-10) Yashwanth, B S; Nandal, Urvashi
Farmers who cultivate cabbage, cauliflower, brinjal, and okra were interviewed using a questionnaire to assess their pesticide usage pattern of selected vegetable. Samples were collected directly from farmer fields, analysed for pesticide residues selected, and decontamination methods were applied for removing pesticide residues from respective vegetables were evaluated in order to recommend the best house hold practise. Survey conducted in two different regions Hisar and Hansi containing 30 farmers each. Age of the farmers mostly interviewed were above 40 years, and only 16.67 percent had at least primary education who were mostly from joint family. Only few, 26.67 and 30 percent from Hisar and Hansi knew about pesticide residues present in food, only one third of the farmers were aware about pesticide removal methods. Nearly around 60% of the farmers disposed pesticide containers into trash. Shoot and fruit borer were major pests in brinjal (83.33%) and okra (73.33%); aphids were observed in cabbage (83.33%) and cauliflower (80%). It was observed that chlorantraniliprole as the major pesticide chemical used in cabbage (80%) and cauliflower (86.67%). In okra, imidacloprid was used by 86.67% and in brinjal, emamectin benzoate was used by 76.67 percent of the farmers. Based on the data collected through survey, pesticides chlorantraniliprole from cabbage and cauliflower, Emamectin benzoate in brinjal and imidacloprid from okra were monitored. A total of 33 samples containing 11 samples from three different farmer fields of each vegetable collected at irregular time intervals were analysed by QuEChERS methods using HPLC. Analysed residues were subjected to different treatments of washing, dipping, and cooking methods. Chlorantraniliprole residue in cabbage and cauliflower was 9.72 and 6.69 mg/kg. Imidacloprid in okra was 2.86 mg/kg and emamectin benzoate residue in cauliflower was 2.07 mg/kg. In washing the highest percent of dissipation was observed in 8 minutes washing followed by 4 and 2 minutes washing. Chlorantraniliprole residue present in cauliflower showed the highest percent of dissipation by 32.49 percent followed by okra. Dipping in different solutions, in normal water dipping the highest dissipation was observed in cabbage (30.2%), cabbage in luke warm water dipping (67.87%). In chemicals, brinjal showed maximum dissipation in all chemical dipping, by acetic acid dipping (52.14%), by sodium chloride dipping (62.17%) and by sodium bicarbonate dipping (68.49%). While dipping in other solutions, okra showed maximum dissipation among garlic juice solution (56.13%), soda salt solution (66.067%) and tamarind solution (61.16%). In all the dipping treatments, 60 minutes dipping showed the highest percent of dissipation, followed by 30 and 15 minutes dipping. In cooking methods, boiling removed highest percent of residue by 94.26 percent in cabbage and similar percentage removal by boiling in all vegetables. Boiling treatment was followed by blanching (73.35%), frying (51.27%), refrigeration (49.83%), peeling (40.75%) and microwave (29.02%) by percentage wise in removal of residues. Hence, by application of different processing treatments at household level, the harmful effect of chemicals sprayed on vegetables can be reduced to substantial levels.
Open Access
Nutritional evaluation of foxtail millet (Setaria italica (L.) P. Beauv.) and its utilisation in development of traditional products
(CCSHAU, Hisar, 2021-08) Gurpriya; Sangwan, Veenu
The present study was conducted to assess the physicochemical properties and nutrient composition of foxtail millet. The pericarp color of the foxtail millet grains (variety Sreelaxmi) was found to be yellowish 2.5Y (7/8). The thousand kernel weight, thousand kernel volume and hydration capacity was 2.86 g, 2.04 ml and 0.5 g/1000 grains, respectively. The grinding losses, sieving losses and the flour recovery were 5.26, 1.64 and 93.1 per cent, respectively. Foxtail millet flour contained 10.21, 3.06, 3.77, 7.69, 12.75 and 62.52 per cent of moisture, ash, crude fat, crude fibre, crude protein and carbohydrate respectively. The phytic acid was 294 mg/100g and in-vitro protein digestibility was 53.68 per cent. Traditional products (chapati, halwa, sev and chilla) were prepared utilizing foxtail millet flour in different ratios and evaluated for their sensory characteristics and nutritional composition. Chapati and chilla were acceptable upto 40 per cent supplementation with foxtail millet whereas halwa and sev were acceptable upto 50 per cent supplementation level. It was found that as a result of foxtail millet supplementation in chapati there was 14.74 to 21.80, 25 to 85.71, 20.58 to 36.89 and 13.20 to 22.08 per cent increase in the contents of ash, crude fat, crude fibre and crude protein, respectively. Moisture, ash and crude fibre contents showed 23.44 to 34.02, 3.07 to 30.03 and 19.60 to 71.87 per cent increase, respectively on increasing the level of foxtail millet in sev. There was increase in moisture (1.82 to 11.04 and 18.86 to 34.68 per cent), ash (27.27 to 60.60 and 11.21 to 42.99 per cent), crude fat (4.69 to 15.38 and 10.57 to 48.46 per cent) and crude fibre (12.64 to 38.22 and 2.18 to 7.35 per cent) contents on increasing foxtail millet supplementation in halwa and chilla, respectively. Foxtail millet supplementation resulted in increase (%) in total calcium (0.85 to 2.65 and 0.99 to 3.69) and available calcium (1.28 to 4.10 and 1.71 to 6.40) in chapati and halwa, respectively. Increase in total iron (4.71 to 20.82 %) and available iron (11.24 to 41.86 %) was found in halwa. As the level of supplementation with foxtail millet increased, there was increase in contents of total zinc and available zinc in chapati, halwa, sev and chilla. Phytic acid decreased from 21.71 to 31.07 per cent in foxtail millet supplemented halwa. In-vitro protein digestibility of chapati and chilla increased as the level of supplementation with foxtail millet increased. Foxtail millet can be successfully utilized in development of value added traditional products.
Open Access
Development and nutritional evaluation of value-added food products using sorghum and bengal gram
(CCSHAU, Hisar, 2021-09) Vijay; Nandal, Urvashi
The objective of present study was to develop value added traditional products using sorghum and bengal gram and analyse the nutrient composition of developed products and shelf-life study of composite flour and grits. Study was conducted in Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar. Standardization and development of value-added products, organoleptic evaluation of products, preparation of acceptable samples for nutritional evaluation, proximate composition (moisture, crude protein, crude fat, crude fibre, ash, carbohydrates, energy) and minerals (calcium, iron, phosphorus and zinc) were evaluated. Shelf-life study of composite flours in terms of peroxides value, microbial count and free fatty acids was done. Six types of composite flours were prepared by mixing sorghum, whole bengal gram and sesame seeds in ratio of 60:35:05 (Type-I), 70:25:05 (Type-II), 80:15:05 (Type- III), 35:60:05 (Type-IV), 25:70:05 (Type-V) and 15:80:05 (Type-VI) for making eight traditional products namely chapati, parantha, namakpara, sweet porridge, khichdi and cutlet . Six composite flours were prepared using sorghum, whole bengal gram and sesame seeds in ratio of 60:30:10 (Type-I), 70:20:10 (Type-II) , 80:10:10 (Type-III), 30:60:10 (Type-IV), 20:70:10 (Type-V) and 10:80:10 (Type-VI) for ladoo. Six composite flours were prepared using sorghum, whole bengal gram and sesame seeds in ratios of 10:80:10 (Type-I), 10:70:20 (Type-II) and 10:60:30 (Type-III), 10:50:40 (Type-IV), 10:40:50 (Type-V) and 10:30:60 (Type-VI) for chikki. Significantly higher amount of crude protein (11.66%), crude fat (3.70 %) and crude fiber (1.73%) was found in sorghum grains while in bengal gram crude protein was(22.63%), ash (3.23 %) and crude fiber (2.76%) were also significantly higher than wheat. Sorghum had significantly higher amount of calcium (80.06 mg/100g), iron (5.43 mg/100g), and zinc (8.46mg/100g). Similarly calcium (71.46 mg/100g), iron (4.60 mg/100g) and zinc (6.56mg/100g) was significantly higher in bengal gram than wheat. Results of organoleptic evaluation indicated that chapati and parantha prepared using Type-IV (35:65:05) and Type-II (70:25:05 ) composite flours were most acceptable and namakpara, sweet porridge, khichdi and cutlet developed from Type-II ( 70:25:05 ) and ladoo from Type-II (70:20:10) and chikki from Type -IV (10:50:40) composite flours were most acceptable. Chapati and parantha prepared using Type-IV(35:60:05) and Type-II (70:25:05)composite flour contained significantly higher amount of calcium (64.18 and 68.37mg/100g, respectively) and iron (5.46 and 5.26 mg/100g, respectively). Results of nutrient evaluation of namakpara revealed that moisture (4.20%) , crude protein (11.50%), crude fat (29.66 per cent), crude fibre (2.33 per cent )were significantly higher in Type-II as compare to control , respectively . Highest calcium (72.40 mg/100g), iron (4.66 mg/100g) and zinc (3.13 mg/100g) was found in Type-II namakpara. The value-added traditional products prepared using sorghum and bengal gram had higher amounts of crude protein, crude fat, ash and crude fiber and total minerals (Ca, Fe, Zn and P). Study concluded that value added traditional products prepared using sorghum and bengal gram had higher amounts of protein, fat, ash and fiber and total minerals(Ca, Fe, Zn and P). All traditional products developed using composite flour and grits prepared from sorghum, bengal gram and gingelly seeds had higher nutritional value and mineral content as compared to wheat flour along with organoleptic acceptability also.
Open Access
Utilization of orange peel powder for development of value added baked products
(CCSHAU, Hisar, 2020-08) Varsha Rani; Sangwan, Veenu
The present study was conducted to assess the nutrient composition of orange peel powder and to develop baked products by incorporating orange peel powder. Cake, buns, bread and biscuits were prepared from orange peel powder and evaluated for their sensory characteristics, nutritional composition and keeping quality. All types of fibres i.e. total, insoluble and soluble dietary fibres, total polyphenols and radical scavenging activity were found to be higher in orange peel powder and developed products. The overall acceptability scores of all types of products were organoleptically acceptable. The protein and fat contents in control buns were 9.36 and 5.13 per cent, respectively which was significantly (p≤0.0 ) higher than Type-I (9.23%), Type II (9.20%), Type-III (9.20 %) and Type-IV (9.03%) buns. It was observed that there was a significant increase in calcium and zinc content of biscuits as the level of supplementation with orange peel powder increased from 5 to 20 per cent. However a decreasing trend was observed for magnesium and phosphorus content of all types of biscuits with the increase in level of supplementation (5 to20 %) with orange peel powder. As the level of orange peel powder increased from 5 to 20 per cent a decreasing pattern was observed in phosphorus and magnesium contents of all types cake. It was observed that control bun contained 21.40, 112.33, 1.76, 1.04, and 30.33 mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively. Type-I and Type-II buns possessed 25.60, 109.82,1.80, 1.20 and 29.66 and 28.41, 107.81, 1.83, 1.31 and 29.21 mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively. Type-III and Type-IV bun contained 31.21, 106.00, 1.86, 1.43 and 28.76 and 33.60, 104.20, 1.90, 1.55 and 28.32mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively. All types of biscuits were organoleptically acceptable upto 90 days of storage. From the present study it may be concluded that organoleptically acceptable value added baked products could be developed with incorporation of orange peel powder.
Open Access
Nutritional Status of Pregnant Women and Its Effect on Lactation Performance
(CCSHAU,HiSAR, 2020-09) Sharma, Aditi; Sindhu, Sangeeta C
Current study was undertaken at Hisar City of Haryana State in North India to assess the nutritional status of pregnant and lactating women and to assess its impact on lactation performance. One hundred pregnant women in last trimester of pregnancy were selected randomly from the government and private hospitals. The respondents were again contacted at three different stages of lactation viz. 15 days post-partum, three months post-partum and six months post-partum. Nutritional status was assessed in terms of anthropometric measurements and dietary intake. Pregnancy outcome was evaluated in terms of gestational weight gain and baby birth weight. Lactation outcome was evaluated in terms of maternal weight loss, baby weight gain, milk output and exclusive breast feeding for 6 months. Majority (n=57) belonged to the age group of 24-30 years, were graduate (n=48); were employed (n=44); sedentary workers (100 %) and had family income between Rs. 30000- 60000/- per month (n=51). It was first parity for majority of respondents (n=47). No major metabolic or mental health problems were evident from their medical records. The reported problems were hypertension (n=5), hypothyroidism (n=3) and insomnia (n=1). Mean blood pressure was 116/81± 3.12. Majority of respondents (n=52) had Hb levels more than 11 gm/100 ml. Majority (n=65) had normal weight for height (pre pregnancy) with BMI ranging from 19-24.9. None of the respondents was found as underweight during lactation period. Namely 54, 65 and 41 respondents were overweight/obese during the three respective periods of lactation.Intake for all the food groups was significantly (P ≤ 0.05) lower than recommended intake for pregnant women. Dietary intake of most nutrients at three months postpartum was significantly (P≤0.05) higher than pre partum or other postpartum lactation stages. Mean gestational weight gain during pregnancy was 11.4 ± 2.32 kg. Mean birth weight of babies was 3.21 ± 1.41kg. Only nine babies had low birth weight (<2.5kg). Average milk output was 22.41±3.0, 133.51±3.4 and 168.16±3.1g/lactation during the three phases of lactation and corresponding baby weight was 3.64±1.81, 5.58±2.73 and 8.21±1.34 kg. Supplements in form of cow milk and formula milk were introduced as early as first fortnight postpartum. Only 16 per cent of respondents were practicing exclusive breast feed up to six months. Significant (p≤ 0.05) positive correlation was observed between BMI of respondents at last month pregnancy and birth weight of child ; weight gain of mothers during pregnancy and birth weight of child as well as between mid-arm circumference of mothers at last month pregnancy and birth weight of child. Also a significant (P≤ 0.05) positive correlation was observed between energy intakes during pregnancy/ lactation and milk output except at sixth month of lactation. Another significant (P≤ 0.05) positive correlation was observed between protein intakes during pregnancy/ lactation and milk output at respective intervals except at sixth month of lactation. Dietary fat intake by mothers during pregnancy as well as at 15 days postpartum was found to have significant (P≤ 0.05) positive correlation with milk output at 15 days postpartum.

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