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Dietary Approaches to Enhance the Nutriant Availability from Supplementary Foods
(College of Home Science, Punjab Agricultural University, 2009) Neerkamal, Brar; Sadana, B
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, Kiran
The 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.
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Development of Supplementary Foods Using Garden Cress (Lepidium sativum) Seeds to Reduce Malnutrition Among Children
(Punjab Agricultural University, Ludhiana, 2016) Jain, Tanu; Grover, Kiran
The present study was undertaken to develop ready to eat supplementary foods using garden cress seeds to reduce malnutrition and anaemia among children. Garden cress seeds were found to be rich in energy, protein, fat, calcium, iron and zinc with good amount of lysine and linolenic acid. The quantity and quality of proteins were found to be decreased with processing. Essential fatty acids- linoleic and linolenic acids decreased with roasting and boiling while fatty acid profile remained unaffected with soaking treatment. Phytin phosphorus and oxalates decreased with processing which significantly improved in vitro digestibility of starch, protein and iron with improved per cent iron bioavailability. Roasted garden cress seeds/powder was supplemented in various ready to eat foods at the range of 5-25 per cent. The products were found to be acceptable at different levels viz. pinni, panjiri, laddu and burfi at 10 per cent, chikki at 25 per cent and biscuits at 7.5 per cent. Among all developed products, overall acceptability scores for biscuits (7.93 ± 0.32) were found to be highest. Nutritional analysis of all accepted supplementary foods was found to be high in macro and micronutrients with improved essential amino acids and fatty acids. Effectiveness of supplementation was evaluated in terms of improvement in dietary intake, anthropometric and biochemical profile before and after a period of 3 months by selecting mildly underweight and anaemic school going children. The supplementation significantly (p≤0.05) increased cereal, sugar and fat intake resulting in improved daily nutrient intake of experimental group. A significant improvement was also observed in anthropometric parameters and z scores. The iron status, serum proteins and serum albumin were found to be significantly improved in experimental group. A reduction in prevalence of malnutrition (16.67 %) and anaemia (30 %) was observed with supplementation. Hence, the present study recommends the inclusion of garden cress supplemented foods in school feeding programmes to reduce malnutrition and anaemia among children.
Open Access
IMPACT OF SUPPLEMENTATION OF HEALTH DRINK USING UNDER UTILIZED FOODS ON THE NUTRITIONAL STATUS OF ADOLESCENT GIRLS
(PAU Ludhiana, 2012) Neha Kapoor; Anita, Kochhar
Sixty adolescent girls in the age group of 16 to 18 years were selected from Punjab Agricultural University, Ludhiana to determine the impact of supplementation of health drink using under utilized foods on the nutritional status of adolescent girls. Health drink was prepared by using whey water, pearl millet, broccoli leaf powder, banana and jaggery at three different levels i.e. S 1 with 5 g Pearl millet, 2.5 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water, S 2 with 5 g Pearl millet, 3 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water and S 3 with 5 g Pearl millet, 3.5 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water. The developed health drink was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S1 level. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti-nutritional factors by using standard methods. The subjects were divided into two groups i.e. control group and experimental group. The subjects in control group were observed without the supplementation of health drink and in the experimental group the subjects were supplemented with 150 ml of developed health drink for a period of three month. The mean daily intake of cereals, green leafy vegetables, fruits and sugar/jaggery increased significantly (p<0.01) after the supplementation of health drink to the subjects of experimental group. The percent increase in average daily intake of Energy, Carbohydrates, Protein and Fats was found to be 7.36, 6.68, 12.55 and 4.11 percent respectively after supplementation of health drink. The percent increase in serum retinol level, blood heamoglobin, mean corpuscular volume, packed cell volume and mean corpuscular haemoglobin concentration and TIBC was 4.65, 7.13, 4.88, 5.56, 2.35 and 4.88 percent, respectively was observed in the subjects after the supplementation of health drink. Hence, it can be inferred from the results that supplementation of health drink improved the nutritional status of the adolescent girls. Therefore, the consumption of underutilized foods such as pearl millet, whey water and broccoli leaf powder should be encouraged to improve their nutritional status.
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ORGANOLEPTIC AND NUTRITIONAL EVALUATION OF GLUTEN FREE PRODUCTS FOR CELIAC DISEASE PATIENTS
(PAU Ludhiana, 2011) SHIWALI MITTAL; P., Chawla
A sample of 30 celiac patients including 20 adults and 10 children was enrolled to assess their nutritional status. Mean height of females, males and children was 157.78 cm, 160.48 cm and 95.56 cm respectively and weight was 44.17 kg, 46.58 kg and 14.13 kg respectively. Both height and weight were less than the standard height and weight of Indians. The mean intake of cereals was 114.65g, 102.13g, 75.83g and pulse intake was 54.66g, 58.36g, 65.95g by females, males and children respectively. Pulse intake in case of children was significantly higher whereas intake of all other food groups in all the three groups were significantly lower (P<0.01). Energy intake was 1268 kcal by females, 1/3rd of RDA by males (929 kcal) and ½ of RDA by children (888 kcal). Protein intake was adequate in case of females (43.26g) and children (32.68g) but less in case of males (31.50g) whereas fat intake was significantly higher (P<0.01) in all the three groups as compare to suggested intake. For celiac patients ten gluten free products substituting the wheat flour and semolina with oats, sorghum, soya flour, rice flour, urad dal and besan were developed and organoleptically evaluated using nine point hedonic rating scale. Products like dhokla was liked very much at 15% level of oats scoring 8.3 for taste and overall acceptability. Idli and pancake were highly acceptable at 20% level of oats. Idli scored 7.75 and pancake scored 7.5 for taste and overall acceptability. Biscuit and pinni were liked very much at 30% level of oats. Biscuits scored 7.78 and 7.72 for taste and overall acceptability and pinni scored 7.71 for both parameters. Cake and dalia were highly acceptable whereas matthi moderately acceptable at 35% level of oats. The taste and overall acceptability scores for cake were 7.6 and 7.9, for matthi 7.09 and 7.18 whereas dalia scored 8.0 for both parameters. Missi roti was moderately acceptable at 40% level of oats scoring 7.04 and 7.05 for taste and overall acceptability. In all the gluten free products Sorghum was acceptable at 20% level except dalia where 35% level and dhokla where 10% level was acceptable. The control and the most acceptable test sample were analysed for proximate composition. Incorporation of oats and soyabean significantly increased the protein content of gluten free products. The highest protein content was found in matthi (19.38) followed by namakpare (19.25) whereas the lowest was found in missi roti (7.88). Dalia had the highest content of ash (4.45) followed by matthi having two fold increase in ash content as compare to control. Highest fiber content was found in dalia with more than two fold increase as compare to control followed by cake (5.1) and pancake (5.0). Highest content of fat was found in pinni (33.9) followed by biscuit (33.8) whereas lowest in idli (4.2). Highest energy was found in biscuits (552 kcal) whereas lowest in dalia (351 kcal). Gluten free products can be prepared by substituting wheat with 25% oats, 20% sorghum and 25% soya flour.
Open Access
IMPACT OF SUPPLEMENTATION OF FUNCTIONAL BEVERAGE ON THE NUTRITIONAL STATUS OF SPORTSWOMEN
(PAU Ludhiana, 2011) Anupriya Singh; Anita Kochhar
Thirty sportswomen in the age group of 16 to 18 years were selected from Punjab Agricultural University, Ludhiana to determine the impact of supplementation of functional beverage on the nutritional status of sportswomen. Functional beverage was prepared by using whey water, pearl millet, cauliflower leaf powder, banana and jaggery at three different levels i.e. S1, S2 and S3. The developed functional beverage was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S1 level which was prepared by using 2.5 g cauliflower leaf powder, 5 g pearl millet, 10 g jaggery, 20 g banana and 63 ml whey water per 100 ml. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti-nutritional factors by using standard methods. The study time was divided into two periods. The first period was the control period when the subjects were observed without the supplementation of developed functional beverage for the period of 1 month. The second period was an experimental period when subjects were supplemented with 200 ml of developed functional beverage. The beverage was given half an hour before their sports training 5 days a week for a period of 3 months. The results revealed that the average body weight, height, mid upper arm circumference, triceps skinfold thickness and body mass index were below the normal range. The mean daily intake of cereals, green leafy vegetables, fruits and sugar/jaggery increased significantly (p<0.01) after the supplementation of functional beverage. The diet of sportswomen were deficient for energy, protein, fat, thiamine, riboflavin, niacin, folic acid, ascorbic acid, iron, calcium, phosphorus and zinc as compared to the RDA for the sportswomen. There was a significant (p<0.01) improvement in heamoglobin, packed cell volume and mean corpuscular volume after the experimental period i.e. 9.42, 3.19 and 2.08 %, respectively. Seventy seven percent subjects were anaemic during control period which reduced to 50 % after experimental period. Significant (p<0.01) improvement was seen in blood glucose and serum retinol level i.e. 12.7 and 5.46 % in the subjects after the experimental period. Run time for ‘Cooper’s 1.5 mile run test’ and rise in heart rate after the test reduced significantly (p<0.01) i.e. by 15.95 % improvement in their average run time after the experimental period. Hence, it can be inferred from the results that supplementation of functional beverage before the sports training improved physical performance of the sportswomen. Therefore, the consumption of underutilized foods such as pearl millet and cauliflower leaf powder should be encouraged to improve their nutritional status.
Open Access
DEVELOPMENT AND NUTRITIONAL EVALUATION OF VALUE ADDED CEREAL PULSE BASED PRODUCTS USING DRUMSTICK LEAVES (Moringa oleifera)
(PAU Ludhiana, 2011) Richa Pant; Paramjit, Chawla
The present study was conducted to see the effect of supplementation of drumstick leaves to commonly consumed preparations. Ten value added products were prepared by adding drumstick leaves (DL) at levels of 25% and 40% and were evaluated organoleptically in comparison to control samples and spinach leaves supplemented products at the same levels. All the products were found to be acceptable at 25% level of drumstick leaves supplementation obtaining scores in the range of 6.85 for mathi to 7.73 for laddoo. The products made from spinach leaves were found to be highly acceptable at 25% level and obtained scores comparable or even higher than control and were even moderately acceptable at 40% levels. Sweet products like laddoo and burfi when supplemented with 25% DL were moderately acceptable with an overall acceptability score of 7.73 and 7.15 respectively. Products like vegetable poha and dalia were highly acceptable at 25% spinach leaves supplementation level with an overall acceptability score of 7.93 and 8.3 respectively. With supplementation of 25% DL, the scores of these products were 7.55 for both. DL supplemented missi roti, pancake and kabuli channa were also moderately acceptable with score of 7.6, 7.25 and 7.4 respectively. A significant difference was observed between spinach and DL supplemented (25%) fried products like cutlets, pakora and mathi, the overall acceptability scores being 8.2, 8.4, 7.85 and 7.33, 7.63, 6.85 respectively for both the treatments. The products were analyzed for nutritional composition and antinutritional factors.The highest protein content was present in 25% drumstick leaves supplemented pakora as 19.65 g/100 dry matter (DM). The highest fiber and ash content was found in kabuli channa and laddoo as 4.23 and 3.70 g/100g DM respectively. Mathi with 25% drumstick leaves supplementation had the highest energy content as 557 Kcal/100g DM. DL supplemented products were rich sources of β-carotene, ascorbic acid and calcium. Pancake and cutlets with DL supplementation at a level of 25% had the highest β-carotene and ascorbic acid content respectively as 2023.8 μg and 31 mg/100g DM. Maximum increase in calcium was observed in vegetable poha as 6.5 fold followed by cutlets as 3.8 fold. Supplemented products had lower levels of phytates and polyphenols but increased oxalates as compared to control. Incorporation of Spinach leaves and DL in traditional cereal and pulse preparations are recommended to enhance the β-carotene, ascorbic acid and calcium content of diets for combating vitamin and mineral deficiencies.
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EFFECT OF FLAXSEED SUPPLEMENTATION ON BLOOD PROFILE OF NON-INSULIN DEPENDENT MENOPAUSAL DIABETIC FEMALES
(Punjab Agricultural University, Ludhiana, 2010) Kapoor, Sherry
Ninety non-insulin dependent menopausal diabetic female subjects free from serious complications were selected from Punjab Agricultural University (PAU) hospital and Civil Hospital, Ludhiana. The selected subjects were then equally divided into three groups viz. Group E1, E2 and C having thirty subjects each. Subjects of group E1 and E2 were provided 15g and 20 g of flaxseed powder for a period of 2 months respectively, while group C was not given any supplementation. Dietary habits, dietary intake, anthropometric measurements, blood pressure, blood glucose, blood lipid profile and menopausal symptoms of all the subjects were recorded before and after the supplementation period. The effects of flaxseed powder were studied on the above mentioned parameters. After the supplementation period, significant (p≤0.01) decrease in the energy intake and a highly significant (p≤0.01) decrease in protein and fat intake was reported in group E1 and E2 respectively. A significant (p≤0.01) reduction in weight and BMI was observed in group E1 and E2, whereas a non-significant increase was observed in group C. A significant (p≤0.01) decrease in systolic and diastolic BP, TC, LDL-C, VLDL-C, TC: HDL-C, LDL: HDL-C was reported in group E1 and E2 and a highly significant (p≤0.01) increase was observed in HDL-C in both the experimental groups. Supplementation of 15 g and 20 g flaxseed powder reduced fasting blood glucose level by 6.4 and 13.0 percent and post prandial blood glucose by 7.9 and 19.1 percent in the subjects of group E1 and E2 respectively. It is concluded that improvement in anthropometry, blood pressure , blood lipid profile, blood glucose and menopausal symptoms were observed in group E2, followed by E1 group. It could be due to the presence of α-linolenic acid, lignan, dietary fiber, folate and vitamin B6, magnesium, phosphorus, and copper and phytonutrient. Hence it can be inferred from the results that better improvement in the nutritional status of diabetic subjects was seen among the subjects of E2 group as compared to E1 group. Keywords: Anthropometry, blood lipid profile, blood pressure, blood glucose, diabetes, flaxseed supplementation.
Open Access
HYPOGLYCEMIC AND HYPOLIPIDEMIC EFFECT OF Aloe vera L. IN NON-INSULIN DEPENDENT DIABETICS
(PAU Ludhiana, 2010) Monika Choudhary; Anita, Kochhar
Ninety non-insulin dependent diabetic subjects were selected from Punjab Agricultural University and Civil hospitals of Ludhiana. The selected subjects were divided into three groups viz. Group I, II and III having thirty subjects each. The subjects of group I was not given any treatment. The subjects of group II and III were supplemented with 100 mg and 200 mg of Aloe vera L. gel powder respectively for a period of three months and supplementation was continued along with nutrition counselling for the next three months. The nutrition education was given for three months after fifteen days interval to the subjects of group II and III through individual and group contact and gain in nutrition knowledge was assessed after the study. General information, diabetic information, and dietary pattern of the subjects were recorded. The blood glucose and lipid profile were analyzed. The anthropometric measurements and blood pressure of the subjects was also measured. Significant improvement was seen in the food habits, physical activity, sleeping pattern and dietary pattern of the subjects of group II and III after the study. The mean daily intake of green leafy vegetables, other vegetables, fruits increased significantly (P≤0.01) in the subjects of group II and III and a non significant increase (P≤0.01) was seen in the subjects of group I. The mean energy, carbohydrates, protein and fat intake decreased significantly (P≤0.01) in the subjects of group II and III and a non significant decrease (P≤0.01) was seen in the subjects of group I. It was seen that there was a significant (P≤0.01) reduction in fasting blood glucose level by 11.4 % and 15.4 % and post prandial glucose level 18.5 % and 27.8 % in the subjects of group II and III respectively after the study. Significant (p≤0.01) reduction in total cholesterol 8.6 % and 10.1 %, triglycerides 9.6% and 12.2 %, LDL-C 12.8 % and 14.6 %, VLDL-C 9.6 % and 12.2 % and an increase in HDL-C 7.3 and 9.4 percent was observed in the subjects of group II and III respectively. The ratio of total cholesterol to HDL-C reduced from 5.68 to 4.83 and 6.15 to 5.00 and LDL-C to HDL-C from 3.74 to 3.03 and 4.12 to 3.18 in the subjects of group II and III respectively after the study. There was also a significant decrease (P≤0.01) in the blood pressure of the subjects in group II and III and a non significant decrease (P≤0.01) was seen in the subjects of group I. There was a significant increase (P≤0.01) in knowledge, attitude and practice scores obtained by the subjects of group II and III and a non significant increase (P≤0.01) was seen in the subjects of group I. Hence it can be inferred from the results that supplementation of Aloe vera L. gel powder along with nutrition counselling significantly improved the nutritional status of the diabetic patients.

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