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ThesisItem Restricted Influence of Climatic conditions on energy and protein requirements of Poultry(College of Agriculture Ludhiana, 1972) Kumar, Vijay; Chawla, JSThesisItem 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 A Study of the effectiveness of lecture supplemented by leafleis in teaching selected topics of home science to adult education workers of Ludhiana District(Department of home Management College of Home Science PAU, Ludhiana, 1986) Kumari, Sudesh; Goyal, GThesisItem Open Access Effect of soaking sprouting and cooking on the protein quality of pulses(Colege of Home Science, Ludhiana, 1974) Sekhon, Daman Deep; Bajaj, SThesisItem Restricted Effect of zinc on the utilization of proteins in cereals(Punjab Agricultural University, Ludhiana, 1975) Ahuja, Manjit; Bajaj, SatinderThesisItem 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 Restricted Development of Supplementary Foods Using Garden Cress (Lepidium sativum) Seeds to Reduce Malnutrition Among Children(Punjab Agricultural University, Ludhiana, 2016) Jain, Tanu; Grover, KiranThe 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.ThesisItem Restricted Development and nutritional evaluation of value added sweet products using bael fruit pulp (Aegle marmelos l.) and stevia powder for nutritional and health benefits(Punjab Agricultural University, Ludhiana, 2017) Amarjeet Kaur; Brar, Jaswinder KaurFifteen value added sweet products, seven milk based namely custard, kulfi, gajrela, shake, kheer, burfi, sandesh and eight cereal based products namely seviyan, dalia, atta biscuits,malpura, panjiri, pinni, cupcake and matthi were developed using different proportions of bael pulp/powder and stevia. For substituting one gram of sugar, five milligram of stevia was added in all the products. Organoleptic evaluation of the products was done and all the products were found to be highly acceptable at different levels. Incorporation of bael pulp in milk based value added sweet products i.e., burfi and kheer at 40%, kulfi, gajrella, shake at 20%, custard at 10%, whereas bael powder in sandesh at 15% was found highly acceptable. Percentage of sugar reduced in kulfi was 75 , kheer was 67, custard , shake and burfi was 60, sandesh was 50 and gajrella was 40 by using stevia powder in milk based bael products. Incorporation of bael pulp powder in cereal based value added products i.e., malpura 20%, panjiri, matthi, pinni and cup cake at 15%, atta biscuits at 10%, whereas bael pulp in dalia at 30% and seviyan at 25% was found highly acceptable. The percentage of sugar reduced in pinni 60, dalia 57, panjiri 55, seviyan and malpura was 50, matthi 40, atta biscuits and cup cake was 8 by using stevia powder in cereal based value added sweet products. Addition of bael pulp/powder resulted in significant increase in fibre content of all the products. The potassium content increased significantly in all the acceptable sweet products as compared to the control and the sodium content decreased significantly in the value added sweet products. Addition of stevia resulted in a significant decrease in energy content of all the acceptable products ranging from 3-20 per cent. The developed products were popularized among the self help groups of Ludhiana and Moga districts by delivering lectures and demonstration of value added sweet products. A significant increase in KAP score of self help groups was found after popularization of value added products using bael and stevia. Hence, it can be inferred from the results that incorporation of bael pulp (10-40%) and bael pulp powder (10-20%) and substitution of 40-75% sugar with stevia is recommended in all value added sweet products and the people should be encouraged to use bael and stevia in sweet products as they are natural, safe and have many therapeutic benefits.ThesisItem Open Access Impact of maternal employment on nutritional status and health of preschoolers in Ludhiana city(Punjab Agricultural University, Ludhiana, 2017) Sood, Shilpa; Singla, NeerjaTo study the impact of mother’s employment on nutritional and health status of children, a total of 120 children (2-5 years) were selected out of which 60 belonged to the mothers employed in corporate sector (GI) and 60 to unemployed mothers (GII). The assessment of nutritional status of children was done by using different parameters such as anthropometry, biochemical, clinical assessment, dietary intake and Healthy Eating Index along with nutrition knowledge of all mothers. The mean weight of boys in GI was higher among all age groups as compared to the boys of GII. Mid upper arm circumference (MUAC) of boys and girls of all the age groups in GI as well as GII was less as compared to the standards. Overall stunting i.e. Height for age (HAZ) Z scores was found to be higher in GII as compared to GI. The Weight for age (WAZ) Z scores revealed that the incidence of overall malnutrition was found to be more in GII i.e. 46.6% as compared to GI i.e. 25%. The Haemoglobin level of children in GI (10.9 mg/dl ±1.7) was found to be significantly (p≤0.05) higher as compared to those of GII (10.0 mg/dl ±1.4). A non significant difference was observed regarding intake of various food groups by the children of GI and GII. The intake of meat and poultry was significantly (p≤0.05) higher among children of GI as compared to GII. A statistically significant (p≤0.05) difference was observed in the iron intake, which was higher in children of employed mothers (GI). Though a non-significant difference was observed regarding consumption of various nutrients, but the values were found to be higher among children of employed mothers i.e. GI. Healthy Eating Index (HEI) of children of employed mothers was significantly (p≤0.05) higher as compared to that of children of unemployed mothers. The employed mothers had significantly (p≤0.05) higher scores for knowledge, awareness and practices as compared to the unemployed mothers.
