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Open Access
Development, nutritional evaluation and shelf life of value added products prepared from pearl millet (Pennisetum glaucum L.) incorporating moringa, amaranth and bathua leaves powder
(CCSHAU, Hisar, 2022-07) Godara, Pragati; Kawatra, Asha
The present investigation was carried out to develop pearl millet (HHB-311) based food products incorporating amaranth, bathua and moringa leaves powder at different levels and to evaluate them for organoleptic acceptability, nutrient composition and shelf life. Various food products developed incorporating amaranth, bathua and moringa leaves powder in blanched pearl millet flour at 5% (Type-I),10% (Type-II), 15% (Type-III) and 20% (Type-IV) level included traditional (ladoo, sev, matar, chapatti, panjiri and dalia), baked (biscuits and cake) and extruded products (vermicelli and pasta) whereas, control did not contain any leaves powder. The crude protein, fat, ash and fibre content of pearl millet was found to be 12.05, 6.64, 2.40 and 2.21 g/100g, respectively and total iron, zinc and calcium was 8.00, 4.29 and 53.28 mg/100g, respectively. Crude protein, fat and fibre content in amaranth, bathua and moringa leaves powder ranged between 24.27 to 29.63, 2.72 to 4.79 and 6.17 to 10.25 g/100g, respectively. Whereas calcium, iron and zinc content ranged from 1169.15 to 2689.78, 12.40 to 26.23 and 3.73 to 6.59 mg/100g, respectively. Total antioxidant activity of amaranth, bathua and moringa leaves powder was found to be 3.66, 5.16 and 4.58 mg/g, respectively. All the developed products were organoleptically acceptable as adjudged by the panelists using nine point hedonic scale. The organoleptic acceptability scores for all the control products fell under ‘liked very much’ category. The acceptability scores for all the sensory parameters of products developed from pearl millet incorporating amaranth, bathua and moringa leaves powder were in the range of ‘liked slightly’ to ‘liked very much’ category. Control and best acceptable products in each category from each leaves powder were studied for their nutritional composition. Protein, iron, calcium and total antioxidant activity in control products developed without addition of leaves powder ranged from 8.06 to 15.18 g/100g, 4.37 to 6.77 mg/100g, 34.68 to 125.42 mg/100g and 0.53 to 0.87 mg/g, respectively whereas, protein, iron, calcium and total antioxidant activity ranged from 11.48 to 25.17 g/100g, 6.60 to 10.63 mg/100g, 140.54 to 534.34 mg/100g and 0.85 to 1.85 mg/g, respectively for all products supplemented with amaranth, bathua and moringa leaves powder. Level of most of the nutrients improved with supplementation of leaves, especially protein, calcium, iron, zinc and total antioxidant activity. Per cent increase in total iron and calcium was observed in the range of 2.59 to 94.50 per cent and 144.5 per cent to 1297.50 per cent with addition of amaranth, bathua and moringa leaves powder as compared to control. Shelf life observations indicated that developed products (control and supplemented) could be stored well and were acceptable up to 90 days. There was a gradual increase in fat acidity, peroxide value and bacterial count with progression of time but products remained safe for consumption till 90th days of storage. All the developed products can be popularized to be used as means of improving nutritional status of community and can be used as an alternate for the therapeutic supplements.
Open Access
Development and nutritional evaluation of value added food products using fresh and dried carrot pomace
(Chaudhary Charan Singh Haryana Agricultural University, 2022-12) Beniwal, Anisha; Sangwan, Veenu
In the present study different value added products were developed from fresh carrot pomace and carrot pomace powder. Carrot pomace powder was analyzed for functional properties like swelling capacity, fat absorption capacity, bulk density and water absorption capacity. It was found that the bulk density, swelling capacity, water absorption capacity and fat absorption capacity of carrot pomace powder was 0.54 g/100ml, 10.68 ml/g, 10.16 ml/g and 2.19 g/g, respectively. The nutritional analysis showed that the moisture, crude protein, crude fat, ash and crude fiber content of carrot pomace powder was 3.72, 6.39, 1.01, 6.17 and 12.76 per cent, respectively. Total, soluble and insoluble dietary fiber content of carrot pomace powder was 63.52, 13.34 and 50.18 g/100g, respectively. The total phenolic content, total flavonoids content and total carotenoids were observed to be 1392.46 mg GAE/100g, 0.33 mg QE/100g and 5538 μg/100g, respectively. β carotene and vitamin C contents of carrot pomace powder were observed as 10.67 and 15.23 mg/100g, respectively. Out of all developed products, the most acceptable products based on their mean organoleptic scores, from each category were selected. In fresh carrot pomace based products halwa (Type-III), burfi (Type-II), cake (Type-II) and in carrot pomace powder products biscuits (Type-II), cake (Type-II), noodles (Type-II) and pasta (Type-II) were most acceptable and selected for further nutritional evaluation. It was observed that insoluble, soluble and total dietary fibre contents of all the products supplemented with carrot pomace and carrot pomace powder were significantly higher than control. It was found that the total phenolic, total flavonoids and total carotenoid contents of all types of value added products were significantly higher than control. The carrot pomace powder and most acceptable storable developed products (biscuits, noodles and pasta) were selected for shelf life study and stored in low density polyethene (LDPE) at room temperature. Stored carrot pomace powder and storable products (biscuit, pasta and noodles) were analyzed for sensory attributes, fat acidity, peroxide value and microbial count at an interval of 15 days up to 90 days. . It was observed that there was gradual decrease in overall acceptability scores of carrot pomace powder, biscuits, noodles and pasta during storage and there was significant increase in the fat acidity, peroxide value and microbial count during storage period. However all the products were
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
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
Development of value added products using lotus stem (Nelumbo nucifera) and their nutritional evaluation
(CCSHAU, Hisar, 2020-07) Mumtaz Begum; Punia, Darshan
The present investigation was conducted to study the nutrient composition of lotus stem and its utilization in development of value added products. The fresh lotus stem was dried at50-55ºC and analyzed. It was observed that lotus stem powder had higher swelling and water absorption capacity (15.68 and 6.97 ml/g, respectively) and oil absorption capacity and bulk density (2.07% and 1.25 g/ml, respectively) than wheat flour. Lotus stem powder had 18.54 and 4.65 per cent crude fiber and ash, respectively. The contents of total soluble sugar, reducing sugar and non reducing sugar in lotus stem powder was 5.49, 0.92 and 4.57 per cent, respectively. Total calcium, iron and zinc was 157.32, 27.01 and 1.27 mg/100g, respectively in lotus stem powder. The total phenolic content was 31.98 mgGAE/100g), total flavonoid content (72.13mg/RE100g), Ferric Reducing Antioxidant Power (136.32mgTE/100g) and DPPH radical scavenging activity (51.91mgTE/100g) in lotus stem powder. Four traditional and four baked products were developed by using lotus stem powder and evaluated organoleptically. Ladoo, cake and muffins prepared with lotus stem powder up to 30 per cent, sev and biscuits up to 25 per cent, chapati, namakpara and buns up to 20 per cent were most acceptable. It was observed that the contents of fat and crude protein were found to be decreased whereas, crude fiber and ash were found to be increased in products after addition of lotus stem powder. The content of sugars, calcium, iron and antioxidant activity were increased in all types of products upon addition of lotus stem powder. The storable products like sev, ladoo, namakpara and biscuits were stored for three months and were found acceptable. The sensory scores of stored products decreased 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. On zero day the fat acidity of supplemented sev, ladoo, namakpara and biscuits was 35.40, 31.99, 36.73 and 21.51 mg KOH/100g, respectively and on 90th day it increased to 55.10, 4.90, 53.73 and 49.99 mg KOH/100g, respectively. On zero day the peroxide values of supplemented sev, ladoo, namakpara and biscuits was 1.27, 0.27, 2.44 and 0.25 meq/100g, respectively, whereas on 90th day were 8.64, 5.67, 9.85 and 5.22 meq/100g, respectively. It is inferred that lotus stem powder can be utilized in preparation of various products to enhance their nutritive value
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
Assessment of Nutritional Status of Pregnant Women With Special Reference to Anaemia and Obesity in District Hisar ( Haryana)
(CCSHAU, 2016) Sethi, Divya; Dahiya, Saroj
The present study was conducted in Hisar district of Haryana state to assess the nutritional status of pregnant women and impart nutrition education to the selected pregnant women. A total of 250 subjects having pregnancy of third trimester selected randomly from different hospitals of district Hisar. Respondents from both govt. and private hospitals selected so as to draw a sample of both urban and rural women.Nutritional status of pregnant women was assessed in terms of dietary assessment, anthropometric measurement (height, weight and skin fold thickness) and clinical assessment of signs and symptoms of various nutrient deficiency diseases. Dietary assessment was done by 24 hour dietary recall method for three consecutive days of 100 respondents. The results of the study revealed that consumption of all food stuffs like cereals, pulses etc were lower in the diets of pregnant women. Nutrients like energy, fat, β- carotene, B-complex vitamins, Vitamin C, Iron and Calcium were found limiting in the diets of pregnant women. It was found that caste, family size, income, working status and education of respondents and husband‘s education had significant (P<0.05) effect on food intake of selected pregnant women. Effect of caste, family size,family type, income, respondent‘s occupation and education, husband‘s occupation and education were found to be significant (P<0.05) on nutrient intake of the pregnant women. Result indicated that out of 250 pregnant women 79.2 per cent pregnant women were anaemic while 20.8 per cent were non anaemic. Effect of type of family and income were significant (P < 0.05) on prevalence of anaemia. Majority 47.2% women were overweight, 25.2 percent obese, 22.8 percent normal weight and 4.8 percent underweight.Nutrition education was imparted to 50 selected pregnant women. It was found that majority of the responents had inadequate knowledge regarding nutrition before imparting nutrition education. After imparting nutritional education there was significant (P<0.01) improvement in knowledge of pregnant women in all the characteristics.
Open Access
Effect of cooking on antioxidant activity in commonly consumed foods
(CCSHAU, 2018) Vinita; Punia, Darshan
The present investigation was conducted to evaluate the antioxidant activity of commonly consumed foods and effect of cooking on their antioxidant activity. The results of the study indicated that the total phenolics and flavonoids of cereals ranged from 30.07 to 116.66 GAE mg/100g and 17.74 to 88.88 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 161.59 to 760.42 mg TE/100g and 23.11 to 81.29 mg TE/100g, respectively. Boiling and pressure cooking brought about significant (p≤ 0.05) decrease in antioxidant activity of cereals except maize. Total phenolics and flavonoids of pulses ranged from 33.09 to 99.57 GAE mg/100g and 21.16 to 65.73 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 97.20 to 394.83 mg TE/100g and 21.08 to 107.14 mg TE/100g, respectively. Among pulses studied kidney bean had highest antioxidant activity. Antioxidant activity of most of the pulses was decreased upon boiling and pressure cooking. Total phenolics and flavonoids of green leafy vegetables ranged from 39.90 to 733.09 GAE mg/100g and 26.09 to 238.42 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 131.03 to 2053.75 mg TE/100g and 10.89 to 143.68 mg TE/100g, respectively. Among green leafy vegetables mint had highest antioxidant activity. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of green leafy vegetables. Total phenolics and flavonoids of other vegetables ranged from 13.53 to 50.92 GAE mg/100g and 0.94 to 37.17 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 53.23 to 190.96 mg TE/100g and 6.65 to 50.72 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of other vegetables. Total phenolics and flavonoids of roots and tubers ranged from 14.21 to 89.74 GAE mg/100g and 0.95 to 81.94 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 36.43 to 659.38 mg TE/100g and -42.67 to 33.15 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of roots and tubers. Out of the fruits analysed for antioxidant capacity, it was found that aonla had highest total phenolics (1654 mg GAE,100g), total flavonoids (512.49 mg RE/100g), ferric reducing antioxidant power (23055 mg TE/100g) and radical scavenging activity (6322.36 mg RE/100g) and Vitamin C (400.77 mg/100g). β- Carotene content was highest in mango (2210.99 μg/100g). Vitamin C and β- Carotene content of green leafy vegetables ranged from 39.46 to 148.07 mg/100g and 2053.33 to 4625.33 μg/100g, respectively.

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