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2022 - 20234
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Subject: Food and Nutrition × End date: 2023 × Start date: 2022 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    A study on processing, nutritional evaluation and product development of Sesbania bispinosa (Dhaincha)
    (CCSHAU, Hisar, 2023-01) Seema; Kawatra, Asha
    The present study was carried to evaluate the physicochemical properties & nutritional composition of Sesbania bispinosa grains and to analyse effect of different processing technique (soaking, roasting, boiling, sprouting and fermentation) on its nutritional composition and utilization of grains for product development Seed density, Hydration capacity, hydration index, swelling capacity and swelling index of sesbania grains was recorded to be 1.06 g/ml, 0.01 g/seed, 0.68, 0.10 ml/seed and 0.02, respectively Cooking time of sesbania grain was as 46 minutes. Crude protein, crude fat, crude fibre, ash and total carbohydrates in sesbania grains was observed to be 30.97, 5.69, 6.72, 3.18 and 53.44 g/100g, respectively on dry matter basis. Crude protein content increased by 5.13 percent and 3.45 per cent on sprouting and germination, respectively whereas, it decreased (P≤0.05) after roasting, soaking and boiling process. Crude fat decreased significantly (P≤0.05) after all processing treatments except roasting. Crude fibre conent reduced significantly during all processing treatments except sprouting and fermentation. Total sugar content improved significantly (P≤0.05) while, starch content reduced with all processing treatments. Total dietary fibre content and dietary fibre constituents (NDF, ADF, lignin, cellulose and hemicellulose) altered with all thermal and non-thermal processing methods. Polyphenol content decreased after roasting, soaking and boiling whereas, increased significantly (P≤0.05) after sprouting and fermentation. Total antioxidant activity in sesbania grains improved significantly (P≤0.05) after each processing treatments being highest after sprouting. All the processings i.e. roasting, soaking, sprouting, boiling and fermentation resulted in improved in vitro protein digestibility in sesbania. Different processing treatment had significantly (P≤0.05) lowering effect upon antinutrients content including phytic acid, trypsin inhibitor activity and saponin content. Highest lowering effect exhibited by boiling and lowest was showed by soaking process. Physico-chemical properties improved significantly (P≤0.05) in flour obtained by all the processing treatments of sesbania grain. Different value added products (bakery, extruded, traditional, sprouted, fermented) were formulated using processed as well as unprocessed sesbania flour in different (10-50 %) proportions. Most of the developed food products were acceptable up to 10-30 per cent level of incorporation of processod and unprocessed samples. Sesbania grain can be used to contribute good amount of protein and other nutrients at low cost sparing other conventional legumes. This underutilized legumes (Sesbania bispinosa) should be further explored in respect of safe level of consumption, frequency of consumption, serving size to improve health status of human beings.
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    ThesisItemOpen Access
    Effect of processing on nutritional quality of teff (Eragrostis tef) and its utilization for development of value added products
    (CCSHAU, Hisar, 2023-05) Lavanya. A.; Varsha Rani
    The present study was conducted to analyse the physical properties and the effect of processing such as soaking, fermentation, roasting and malting on the functional and nutritional properties of teff grains, development and organoleptic acceptability, nutritional composition and shelf life of teff-based value-added products. The TSW, seed volume, bulk density, true density, porosity, hydration capacity and swelling capacity was 0.29 g, 0.24 ml/g, 0.82 g/ml, 1.34 g/ml, 38.80 %, as 0.06 g/1000 seeds and as 0.13 ml/1000 seeds, respectively. The evaluated LBD, TBD, WAC, SC, FAC, WSI and FD of flour was 0.83 g/ml, 0.91 g/ml, 0.91ml/g, 10.9 %, 1.13 g/g, 19.78 %, and 59.00 %, respectively. The bulk density was decreased while SC and FAC were increased after each treatment. The moisture, crude protein, crude fat, ash and crude fibre was 6.24, 12.96, 3.48, 2.11 and 2.72 g/100g, respectively in raw teff flour. The crude protein was decreased after fermentation (8.10 and 10.91 %) and roasting (0.85 and 0.31 %) whereas it was increased after soaking (1.00 and 2.31 %) and malting (6.56 and 4.86 %) process. The total soluble sugars, reducing sugars, non-reducing sugar, total starch content, amylose, amylopectin and resistant starch of raw teff flour were 0.48 g/100g, 0.28 g/100g, 0.20 g/100g, 73.53 g/100g, 27.00 %, 73.00 %, and 2.80 g/100g, respectively. The total soluble sugars, reducing sugars, non-reducing sugars and amylopectin contents were increased while total starch, amylose and resistant starch were decreased after each treatment. The TDF, SDF and IDF was 5.57, 0.98 and 4.59 g/100g in teff flour. The TDF decreased after soaking, fermentation and roasting was ranged from 4.85 to 5.49 g/100g whereas malting increased TDF as 5.73 (40 hrs) and 5.91 (60 hrs) g/100g. The Ca, Mg, K, Fe, Zn and P were about 150.33, 182.00, 424.33, 27.57, 3.36, and 393.33 mg/100g with the HCl extractability 35.26, 56.43, 55.80, 56.90, 23.73, and 52.33 %, respectively. The IVPD and IVSD were 43.53 % and 36.43 mg maltose released per g. The TPC, TFC, TAC, DPPH scavenging activity and FRAP activity were 144.26 mg GAE/100g, 89.23 mg RE/100g, 142.53 mg AAE/100g, 134.26 mg TE/100g and 116.63 mg TE /100g, respectively in raw teff flour. The phytic acid, polyphenols and condensed tannins were about 552.43, 176.46 and 1.91 mg/100g. The minerals, IVPD, IVSD and antioxidants were increased whereas anti-nutritional factors were decreased after every treatment. The overall acceptability of developed teff based sorghum and soybean incorporated (50:30:20) type I and type II value added products (Injera, Porridge, Pasta, Noodles, Bread, Bisculits and Malted porridge) were “liked very much” by judges. The crude protein (12.67 to 15.40 g/100g), crude fat (2.00 to 12.63 g/100g), ash (2.83 to 3.73 g/100g) and crude fibre (2.86 to 3.80 g/100g) were found higher in type I and II type products. The total soluble sugars (1.20 to 9.08 g/100g) and total starch (42.10 to 55.03 g/100g) were observed to be lower while amylose (17.40 to 31.30 %) content was higher among teff based products. The higher dietary fibre and minerals while low IVPD and IVSD were observed among type I and II type products. Antioxidants and antinutritional facts were found to be high in teff based food products compared to controls (wheat). Shelf-life study indicated that developed products could be stored well and organoleptically acceptable and fat acidity, peroxide value, bacterial and fungal counts were remained safe level for consumption till 90th days of storage. Teff based value added products were gluten free, nutritionally superior, high in dietary fibre and with lower digestibility thus it can be highly recommended to diabetic and celiac patients. All of the developed products can be popularized for use in enhancing community nutrition.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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