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2017 - 201942020 - 20221
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Subject: Food and Nutrition × Start date: 2003 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Nutritional Quality Evaluation and Value Addition of Un Exploited Fruits of Himachal Pradesh
    (palampur, 2022-07-22) Verma, Khushbu; Verma, Ranjana
    The present study was conducted to evaluate nutritional quality attributes of selected un- exploited fruits of Himachal Pradesh and also to develop their value added products. Four un- exploited fruits viz loquat (Eriobotrya Japonica), tree tomato (Cyphomandra betacea), carambola (Averrhoa carambola) and khajru (Phoenix sylvestris) were selected and procured from different places of district Kangra. Selected fruits were evaluated for physico-chemical, nutritional, dietary fiber and phyto-chemical constituents. Results of the study revealed that total carbohydrates, total sugars and insoluble fiber in carambola were 9.38 ±1.00, 22.50 ±2.00 and 39.62 ±2.00 percent respectively. The potassium, magnesium and vitamin C contents in carambola were 133.00 ±2.00, 9.50 ±1.00 and 25.50 ±1.50mg/100g respectively. Similarly, loquat was found to be a good source of total carbohydrates (13.00±2.00%) phosphorus (26.50±1.10mg/100g), potassium (280.00±5.00 %), ß-Carotene (22.00±1.00 mg/100g) and NDF (17.50±1.00 %). Tree tomato and khajuru had ample amount of phosphorous(48.52±2.00 and 60.00±2.90mg/100), magnesium (22.10±1.02 and 30.00±2.02mg/100), potassium (350.00±3.00 and 75.00±3.01 mg/100g), Anthocyanins (5.00±0.50 and 25.10±0.50 mg/100g) and total fiber (56.37±1.00 and 73.56±0.85mg/100). Various value-added products such as RTS, squash, toffee, butter, bar, chutney were developed and assessed fresh and after 6 months storage for their nutritional, microbiological analysis and shelf life stability stored at ambient temperatures. On the basis of sensory acceptability, toffees of carambola and loquat and chutney of tree tomato and khajuru were adjudged the best. Further these best value added products were blended in varying proportions (100:00, 75:25, 50:50, 25:75 and 00:100) of seasonal/local fruits viz. apple, pineapple, mango and papaya with carambola, loquat, tree tomato and khajuru respectively. The sensory scores of blended products were acceptable till six months of storage. It can be inferenced that utilization of these unexploited fruits in various value-added products as such or with blending with other fruits will not only help the consumer to harness their nutritional and medicinal benefits but will also help in the income enhancement of the local people. The economics of prepared products from underutilized fruits revealed that the cost of all the products was found to be economically viable. But as the blending proportions increased the cost of the products accordingly
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    ThesisItemOpen Access
    CHARACTERIZATION OF SELECTED CEREALS AND PULSES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
    (CHKHPKV Palampur, 2019-12) SHILPA; Sood, Sangita
    It‟s the need of the hour to deliver affordable good quality formulation in a convenient format to ensure nutrition security especially amongst vegetarian populace. Consumers‟ demand can be addressed by making available cereals: pulses based ready to eat products. Cereals and pulses are important crops of Indian dietary as they are enriched with functional components. To characterize and optimize high fiber & low protein formulation, important crops of the State viz. oat, pearl millet, sorghum, finger millet, horse gram, chick pea and rice bean were selected. Since consumption of these crops in the form of ready-to-eat food as extruded form is becoming a common approach. The selected crops were estimated for their quality traits. Amongst cereals and pulses, oat and chick pea came out to be best as far functional properties are concerned. Oat and horse gram are rich in crude fiber as 5.34 and 5.40 per cent respectively. While finger millet and horse gram bagged lowest values for protein (7.45; 21.28 %) and fat (2.00 & 1.80 %) content respectively. Finger millet attained highest score for Ca (269.54g/100g). Finger millet and chick pea was found to be highest values for saponins (5.29; 4.78). Whereas, maximum value for tannin was calculated in pearl millet (228.00). Oat and rice bean can be consider as an alternative for diabetetic patients‟ palate as they obtained maximum score (2.69; 2.58%) for resistant starch. All the selected cereals and pulses came under the class of low glycemic index. Although slight decline in proximate, nutritional and sensory composition was observed with the increase in storage period within acceptable limit. Amongst the prepared products kurkure have the best storage stability and acceptability during storage period up to 120 days. It is conferred that multigrain formulations can be used for the development of value added products with high nutritional profile which might have great potential in food industry.
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    ThesisItemOpen Access
    Documentation and Nutritional Evaluation of Ethnic foods of Palampur region of Himachal Pradesh.
    (CSK HPKV, Palampur, 2019) Rekha; Dhaliwal, Y.S.
    The present investigation was undertaken with the objectives to document the traditional food recipes, process/preparation, nutritional evaluation and development of protocols for the standardization of the recipes to minimize the nutient losses. Three blocks viz. Baijnath, Panchrukhi, Bhawarna and Palampur itself were selected. A questionnaire was used to collect the relevant information on traditional foods from 120 respondents. Thirty four recipes (eleven cereal based, ten legume based and thirteen vegetable and fruit based ) common to all selected areas were finalized. The raw materials as well as recipes of traditional foods were analyzed for their nutritional compositiona and consumer acceptability. The results showed that raw sheera had high crude protein content i.e. 13.38 per cent, whereas maize flour had high content of crude fat and crude fiber (4.14%, 2.26%). In legumes black gram contained highest crude protein content(26.26%). Among vegetables and fruits bhares had high crude protein content i.e. per cent, whereas colocasia leaves had highest crude fat and crude fiber content (5.67%, 17.59%). Recipes analysis result showed that pakodu contained high crude protein content i.e. 27.44 per cent, whereas Crude fat content was highest in mukund badi madra (22.17%). Some selected recipes were modified with 10 and 20 per cent nutritional supplment powders. These supplemeted powders were prepared from five different legumes( rice bean, adzuki bean, soy bean, black bengal gram, horse gram), fruits( Papaya, plum, apple, persimmon, pomengranate) and vegetables (Spinach,colocasia,colocasia leaves, yam elephant, bhares). The supplementation results in increase in protein and fat content of selected recipes. The other nutrients were also improved with the addition of nutrient supplements. The sensory scores declined slightly with supplementation but were in the range of liked very much to like moderately.
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    ThesisItemOpen Access
    QUALITY EVALUATION AND VALUE ADDITION OF NON-CONVENTIONAL MILLETS GROWN IN HIMACHAL PRADESH
    (CSKHPKV, Palampur, 2019-03-05) Devi, Shalini; Modgil, Rajni
    The present investigation was undertaken with the objectives to evaluate physico-chemical characteristics, effect of processing, development and evaluation of value added products of non-conventional millets grown in Himachal Pradesh. Non-conventional millets viz. kodra (Eleusine coracana), kauni (Setaria italica), chinoi (Panicum miliaceum) and shounkh (Echinochloa esculenta) were procured from local farmers of district Sirmaur of Himachal Pradesh. Millets were analyzed for their physico-chemical and nutritional quality. Results of the study showed that kodra, kauni, chinoi and shounkh contained 9.08, 8.07, 12.76 and 12.21 per cent crude protein, respectively. Lowest crude fat content was found in kodra i.e. 1.39 per cent. Kodra was rich in calcium (294.78 mg/100g) and shounkh was rich in iron content (3.74 mg/100g). Shounkh had better functional properties as compared to the other three millets. Kodra and chinoi were found to be a rich source of total phenols i.e. 27.94 and 21.66 mg TAE /100g, respectively as compared to kauni and shounkh. All the millets were deficient in one or more than one B-complex vitamins and amino acids. Millets were processed by processing techniques (popping, steaming and germination). Popping and steaming resulted a decrease in the protein content. Ash content of kodra, kauni and chinoi increased after popping and germination. On the other hand fat content decreased after processing. Antinutrients i.e. saponins, phytic acid and oxalates decreased after processing. Total phenols increased after popping and germination. Various nutrient rich value added products like mathri, chakli, bhaturu mix, instant idli mix and cake can be prepared from millets up to 75, 70, 70, 65 and 70 per cent level of supplementation, respectively. Non-conventional millets and their value added products should be commercialized so that these can be helpful in dealing with the problem of malnutrition and improving the economic status of small farmers.
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    ThesisItemOpen Access
    IMPACT OF DIETARY INTERVENTION ON NUTRITIONAL STATUS OF ANEMIC ADOLESCENT GIRLS OF KANGRA DISTRICT (HP)
    (CSKHPKV, Palampur, 2017-07) Choudhary, Preeti; Gupta, Radhna
    ABSTRACT The present study was planned and executed with the specific objective to study the impact of dietary and nutrition intervention on moderately anemic adolescent girls. A total of 300 adolescent girls aged-12-18 years were selected from Panchrukhi, Baijnath and Bhawarna blocks of Kangra district, Himachal Pradesh. Their socio-economic profile, dietary pattern, nutrient intake, anthropometric profile, hemoglobin level and knowledge/perceptions regarding anemia and related aspects were examined. Analysis of these indicators gave evidence of a better socioeconomic status in terms of education, type of house and accessibility to drinking water. The intake of cereals, pulses, fruits and green leafy vegetables was less than suggested dietary intake thereby lowering their mean daily intake of energy, protein, vitamin and minerals in comparison to RDA. Majority of subjects irrespective of age group met standard height above 90 per cent and in range of 75.31-85.86 percent for weight when compared with ICMR and NCHS standards. Based on their hemoglobin level, 77.33 % of the adolescent girls had moderate anemia,12.33 % mild anemia,6.33 per cent had severe anemia and only 4 per cent were having normal hemoglobin. Soaking, drying and roasting of garden cress seeds reduced its pungency and increased the total iron, ionisable iron, soluble iron and percent bio-availability of iron and other minerals. Among various developed recipes, variant -2 of ladoo and mathri that constituted processed garden cress seeds was highly acceptable. Based on hemoglobin values, 90 moderately anemic adolescent girls were screened out and divided into three groups for intervention programme. Group I received sweet and savoury preparations on alternate days of 20 g of ladoo and mathri each that provided 100 per cent of RDA for iron. Group II received nutrition counselling only and Group III was control as it did not receive any type of intervention. A very positive impact of intervention was observed in experimental groups i.e. group I and group II as assessed by extent of improvement in knowledge, attitude and practices score and gain in aerobic capacity and physical fitness. Significantly increase was calculated for dietary and nutrient intake. After receiving intervention for a period of 120 days, 13.33 per cent of group-I subjects were not anemic at all, while 76.66 fall into mild anemic category. 86.66 per cent of respondents in group-II remained in the same category of moderately anemic and 13.33 shifted to mild anemic category. No change was observed in control group for any parameter post intervention. Thus, the present study concluded with a positive and strong impact of diet and nutrition intervention on eradicating anemia in adolescent girls.