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ThesisItem Restricted Dietary Approaches to Enhance the Nutriant Availability from Supplementary Foods(College of Home Science, Punjab Agricultural University, 2009) Neerkamal, Brar; Sadana, BThesisItem Open Access EFFECT OF STAGES OF DEVELOPMENT AND HOUSEHOLD PROCESSING ON NUTRITIONAL AND SENSORY CHARACTERISTICS OF COWPEA (Vigna unguiculata)(Punjab Agricultural University, Ludhiana, 2007) Deol, Jasraj Kaur; Bains, KiranThe present study was carried out to assess the effect of stages of development and household processing on nutritional and sensory characteristics of cowpea (Vigna unguiculata). Seed of dual purpose cowpea variety CL-367 were procured from the Forage Section of Department of Plant Breeding, Genetics and Biotechnology, Punjab Agricultural University, Ludhiana. The sowing was done on 11th August, 2006 in Experimental Area of Forage Section. Flowering started in the first week of October, 2006 and tagging of plants was done on 6th October, 2007 to identify the stages of picking of pods. Cowpea pods were picked on 9th, 11th and 13th day after flowering and designated as Stage I, II and III, respectively. The results concluded that the cowpea pods picked on 9th day after flowering had maximum acceptability for vegetable purpose. Though the nutrients such as protein, fat, fibre, ash, carbohydrates, energy, iron and calcium were lower in the pods picked on 9th day when compared to picking on 11th and 13th day after flowering, ascorbic acid and ß-carotene were higher in the pods picked at first stage. The higher content of fibre and antinutrients and the lower moisture values in second and third stage of pod development made them less suitable for consumption as compared to stage first i.e. pod picked on 9th day after flowering.ThesisItem Open Access Effect of supplementation of stevia leaf powder and nutrition counselling on nutritional status of non insulin dependent diabetics(Punjab Agricultural University, Ludhiana, 2007) Dhindsa Sahiba Dhindsa Sahiba Dhindsa, Sahiba; Kochhar, AnitaNinety non insulin dependent diabetic subjects, free from serious complications were selected from Punjab Agricultural University (PAU) hospital, Ludhiana and the subjects selected were then divided into three groups viz. Group I, II and III having thirty subjects each. Group I subjects were given only medicine prescribed by the doctor, Group II subjects were given medicine prescribed by the doctor and nutrition counselling and Group III subjects were given medicine prescribed by the doctor, nutrition counselling and stevia leaf powder supplementation for a period of three months. The nutrition education was given for three months after fifteen days interval to group II and III through individual and group contact and the gain in nutrition knowledge was assessed by KAP test after the study. General information, signs and symptoms, food habits, family history of diabetes and dietary pattern of the subjects was recorded. The blood glucose and blood lipid levels were then analyzed. The anthropometric measurements and blood pressure of the subjects was also measured. At the end of the study, significant improvement was seen in the food habits, physical activity and sleep pattern of the subjects. The mean daily intake of GLV’s, other vegetables, fruits increased significantly (P 0.01) in the subjects of group II and III while a non significant increase (P 0.01) was seen in Group I subjects. The mean energy, carbohydrates, proteins and fat intake decreased significantly (P 0.01) in all the three groups. It was seen that there was a significant reduction in FBG by 17.07% and 24.77%, GPP level 32.46% and 33.82% in Group II and III, respectively. Also significant reduction in triglycerides 4.53% and 6.39%, total cholestrol 6.01% and 7.38%, LDL-C 9.66% and 11.62% and VLDL-C 5.08% and 6.38%, whereas there was an increase in HDL-C 5.41% and 8.09% in Group II and III was observed, respectively. There was a significant increase (P 0.01) in KAP scores in Group II and III and a non significant increase (P 0.01) in group I. Hence it can be inferred from the results that supplementation of stevia leaf powder along with nutrition counseling significantly improved the nutritional status of the diabetic patients.ThesisItem Restricted Efficacy of amla powder (Emblica officinalis) and nutrition counselling on hyperlipidemic and hypertensive subjects(2009) Rachana Srivastava; Sangha, Jasvinder KaurNinety male hypertensive and hyperlipidemic volunteer subjects having serum cholesterol > 200mg/dl and blood pressure >130/85 mm Hg in the age group of 39-49 years and educated upto graduate level were selected from OPD of PAU Hospital, Ludhiana and were divided into 3 groups A, B and C with 30 subjects in each group. General information of the subjects was recorded by interview schedule. Dietary intake, anthropometric parameters, lipid and hematological profile and blood pressure of the subjects was measured by standard methods before and after the study. Subjects of group A were supplemented with amla powder and nutrition counselling (NC), group B with vitamin C and NC and group C with NC for 90 days at 15 days interval by individual and group contacts about hyperlipidemia and hypertension, their causes, symptoms, diagnosis, complications and management through diet and physical activity. Dietary survey revealed a significant reduction in cereal, fats and oil and sugar and jaggery intake and an increase in intake of pulses, fruits, other vegetables, roots and tubers and milk after the study in all the subjects. A significant (P<0.05) reduction in energy, carbohydrates and fat intake and an increase in protein and fibre intake was observed in all the subjects. After the study body weight, body mass index was reduced significantly in the subjects of group A and B as compared to group C (P<0.05). Blood pressure of the subjects of group A and B was also decreased significantly (6.05 & 5.53 %) after the study. Serum total cholesterol (12.13 & 4.62 %), LDL-C, triglycerides and VLDL-C in group A and B were significantly reduced after the study when compared with group C. An impressive 8.19 percent increase in HDL- C of the subjects of group A supplemented with amla powder and nutrition counselling was observedThesisItem Open Access Sensory and nutritional evaluation of recipes based on maize flour(Punjab agricultural university, Ludhiana, 2007) Kanu Priya; Verma, SubhashniSeven recipes were prepared namely gruel, methi roti, palak poori, pancake, mixed vegetable pakoda, namkeen para and tacos using maize flour as a main ingredient and supplemented with other ingredients viz. bengal gram flour, milk and milk products, green leafy and other vegetables. These products were organoleptically evaluated and then analyzed for proximate composition, selected minerals (iron and calcium) and amino acids (lysine and tryptophan). Sensory evaluation revealed highest score for overall acceptability of pancake (8.6 ± 0.4) and lowest for methi roti (7.3 ± 0.64) on nine- point hedonic scale. On dry weight basis, the crude protein content of products ranged from 6.07 ± 0.01 to 9.31 ± 0.01 %, crude fat from 2.11 ± 0.01 to 37.69 ± 0.18 % and ash from 0.93 ± 0.11 to 1.67 ± 0.03 %. The energy contribution of these products varied form 382 to 561 Kcal per 100g. The calcium content of tacos was highest (187.95 ± 0.66 mg) and minimum was in mixed vegetable pakoda (30.19 ± 0.03mg/100g) while the iron content and ionizable iron was maximum in palak poori (3.23 ± 0.02 mg) and methi roti (2.07 ± 0.04 mg) per 100g, respectively. Lysine and tryptophan content were highest in gruel (3.97 ± 0.01 g/16 g N) and palak poori (3.10 ± 0.13/16g N) respectively. On fresh matter basis, methi roti provided highest percentage of crude protein, ash, calcium, iron and tryptophan content whereas maximum crude fat and energy were provided by mixed vegetable pakodas per 100g. Lysine content was observed to be highest in tacos. When the cost of products was calculated, tacos came out to be most expensive. On protein quality assessment of the products, methi roti when consumed with curd has highest NDpCal% of 9.5. The nutritive value of all the recipes was improved with respect to lysine and tryptophan as well as minerals like calcium and iron.
