Thumbnail Image

Theses

Browse

20232
Reset filters
Subject: Food and Nutrition × End date: 2023 × Start date: 2023 × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    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.
  • Thumbnail Image
    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.