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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
Relationship of dietary diversity with energy and iron status among pregnant women
(Punjab Agricultural University, Ludhiana, 2018) Sumanpreet Kaur; Harpreet Kaur
A study was conducted to assess the relationship of dietary diversity with energy and iron status among pregnant women. A total of 120 pregnant women from the three trimesters attending antenatal clinic from the rural areas of Khanna were purposively selected. On the basis of trimesters, the subjects were divided into three groups; group I (1st trimester), group II (2nd trimester) and group III (3rd trimester). The findings revealed that dietary intake of various food groups namely cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits and milk and milk products was inadequate. However, the intake of sugar and jaggery and fats and oils was more than adequate. The mean daily intake of energy, protein, carbohydrates, riboflavin, niacin, b-carotene, calcium, iron , folic acid and zinc was inadequate. The anemia was prevalent among 82 % of subjects with majority of subjects lying in group II. Moreover, it was found that anthropometric measurements viz. weight gain and BMI showed a significant (p<0.05) positive relation with energy intake. Among the hematological parameters namely red blood cell count, mean corpuscular hemoglobin, mean corpuscular volume and mean corpuscular hemoglobin concentration were had a positive (p<0.01) relation with energy intake. Similarly iron status had a direct relation with energy intake also with protein, fat and vitamin C. The mean dietary diversity score of pregnant women of group I, group II and group III was 8.71, 7.98 and 8.32, respectively. Whereas, the mean food variety score of the subjects of group I was 20.34, group II was 21.89 and group III was 21.52. The factors namely self educational level, family income and hemoglobin level showed a significant (p<0.01) relationship with dietary diversity score. Moreover, family income and red blood cell count were significantly (p<0.01) related with food variety score. The study concluded that energy intake directly affects the iron status of pregnant women. Based on the results of the study, it is recommended that self employment should be encouraged among the women so that their economic status and ultimately their purchasing power is raised which would help in the improvement of their nutritional status and to combat nutritional problems like anaemia.
Open Access
Assessment of metabolic syndrome and its causative factors among overweight/obese female college students
(Punjab Agricultural University, Ludhiana, 2018) Ravleen Kaur; Harpreet Kaur
A study was conducted to assess the metabolic syndrome and its causative factors among overweight/obese female college students. For the prevalence of obesity, a sample of 120 undergraduate subjects falling in the age group 18-22 years were selected purposively from different colleges of Ludhiana, Punjab which were grouped into thirty normal, 42 overweight (BMI- 25-30 kg/m2) and 48 obese (BMI- >30 kg/m2) on the basis of BMI classification. Obesity was prevalent among 40% of the subjects whereas, 35 per cent of the subjects were overweight. The consumption of bread was significantly (p 0.01) higher in overweight and obese group while the daily average consumption of parantha was higher in normal group. Out of three vegetable groups, higher consumption of root vegetables such as potatoes was reported among all the subjects. Most of the snack items consumed by the subjects of the three groups were high in refined cereals, sugars and fats. Consumption frequency of snack foods mainly chocolates, pizza, burger and soft drinks was significantly (p 0.01) higher among the subjects of overweight and obese group. The average daily intake of energy by the three groups was 95, 101 and 103 per cent of the Recommended Dietary Allowances (RDA). The higher dietary intake of energy, protein, carbohydrates and fat were the most significant determinants of obesity among the subjects. Despite higher (p 0.01) energy intake, the intake of vitamins and minerals were significantly (p 0.01) higher in obese girls which may have positive impact on their overall health. Parental higher education was positively (p 0.01) related with hemoglobin and HDL-C of the subjects. The metabolic syndrome factors showed a positive (p 0.01) relation with activities like watching television and use of smart phones. Though the three groups normal, overweight and obese subjects had sedentary lifestyle and lower physical activity level (PAL) was observed among the subjects. Overweight and obese girls indulged themselves more frequently to fat and sugar rich snack foods than the normal girls. The foods which were found to be the major determinants of obesity were rice, root vegetables, pizzas, burger, chocolates and fried snacks. . The results show that MS was prevalent among 52 percent of obese subjects whereas, it was 12 per cent in case of overweight group. The waist circumference was the major determinant factor for prevalence of MS among the subjects followed by fasting blood glucose. Based on the result of the study, it is recommended that nutrition awareness, importance of physical activity and self discipline needs to be promoted among young girls through various educational programs, so that they can achieve optimum body composition and desirable body weights despite their heredity and family history of obesity. There is need to educate parents as well.
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A study on the availability and consumption pattern of organic foods
(Punjab Agricultural University, Ludhiana, 2018) Seema Rani; Singla, Neerja
Research study for the availability and consumption pattern of organic foods and knowledge Research study for the availability and consumption pattern of organic foods and knowledge was carried out on a total of 120 selected subjects belonging to middle (MIG) and high income group (HIG) from two cities of Punjab namely Ludhiana and Patiala. Two questionnaires, one regarding consumption pattern of organic foods and another regarding knowledge, attitude and practice score of the subjects were developed, pre-tested and used for collection of data. The results of the present study showed that the age of the respondents varied from 35 to 45 years and fifty percent of the selected subjects were found to be graduates in both the cities. Majority of the subjects in MIG of both the cities were familiar to the term “organic foods”. Majority of the subjects i.e. 35 percent reported that they purchase organic foods because they are healthier and more nutritious while 27.5 percent found their safety as the reason for purchase of organic foods. There was a non significant difference (p≤0.05) in the percentage of subjects belonging to MIG and HIG who were using organic foods since last 1-3 years. The kitchen gardening was being practiced more by the subjects of HIG (63.3%) as compared to MIG (43.3%) subjects. The most preferred organic foods were found to be vegetables (73.3%), fruits (59.1%) followed by cereal and pulses (37.5%). Furthermore, supermarkets were found to be the main source for purchase of organic foods among all the subjects. The majority of the respondents i.e. 36.7 percent agreed that organic foods were very good when compared to conventional foods followed by 30.8 percent respondents agreed that organic foods were good. There was a significant difference (p≤0.05) among the subjects from middle and high income group regarding percent share of monthly expenditure on organic fruits and vegetables i.e. among MIG and HIG the values were 8.75 and 14.7 percent respectively. The majority of the respondents in both income groups gained information about organic foods from television and radio followed by newspaper, friends, organic shops, farmers and labels values being 28.3,18.3,15.8, 15.8, 12.5 and 9.1, respectively. Majority of respondents (88%) strongly agreed that organic foods were healthier than conventional foods and only 2 percent of consumers disagreed to the statement. Organic foods were found to be consumed by 96.7 and 93.3 percent of the MIG and HIG subjects respectively of Ludhiana city where as in Patiala city values were 83.3 and 90 percent respectively. There was a statistically significant (p≤0.05) difference in the overall practice score of respondents belonging to MIG and HIG. The purchase of organic food had a positively significant correlation (p≤0.05) with education and income. Similarly, the monthly expenditure on organic foods and the practice of kitchen gardening had a positive and significant (p≤0.01) correlation with income. The knowledge of the respondents had a significantly (p≤0.05) positive correlation with age and education
Open Access
Utilization of black carrot (Daucus carota L.) for development of functional foods
(Punjab Agricultural University, Ludhiana, 2018) Pragya; Grover, Kiran
The present study was carried out to explore the utilization of black carrots in different forms viz. fresh, juice, concentrate and powder for the development of various functional foods. Fresh carrots were used to develop halwa, burfi, jam, candy, pickle and chutney, whereas juice, juice blend and RTS drink were developed by utilizing fresh carrot juice. Dairy products (ice cream, yogurt and buttermilk) were developed by incorporation of black carrot concentrate. Bakery products (bread, cookies and cakes) and two traditional products (laddoo and seviyan) were developed by incorporating black carrot powder. The products developed utilizing fresh black carrot and juice were highly acceptable. Incorporation of black carrot concentrate up to 7.5 percent level was acceptable in dairy products. In bread, incorporation of black carrot powder up to 7.5 percent level was acceptable, however only 1 percent level was acceptable in cookies, cakes, laddoo and seviyan. Analysis of fresh black carrot revealed that they possessed significantly high amount of minerals, polyphenolic compounds and antioxidant activity. Physico-chemical analysis of products revealed that there was a significant increase in minerals namely magnesium, iron and zinc for all the developed products except for products developed by incorporating black carrot powder at 1 percent level. The magnesium and iron content ranged between 1.95 to 89.56 mg/100g and 0.11 to 5.92 mg/100g, with lowest concentration in RTS and highest in seviyan whereas, zinc content ranged between 0.03- 4.96 mg/100g with lowest amount in burfi and highest in ice-cream. A significant increase was also observed with respect to polyphenolic compounds and antioxidant activity for all the developed products. Total phenols, flavonoids and anthocyanins content ranged between 25.35 to 544.30, 9.83 to 165.91 and 4.23 to 173.30 mg/100g, respectively. The antioxidant activity was observed to be in the range of 26.63 to 87.34 percent. The products supplemented with black carrot concentrate were found to be nutritionally superior in terms of bioactive compounds and antioxidant activity as compared to products developed from fresh, juice and powder. The shelf life of most of the developed functional foods namely jam, candy, pickle, chutney, RTS, cookies and seviyan was found to be up to 60 days. For halwa, burfi and laddoo, it ranged between 10- 30 days however, bread and cake showed the lowest shelf life of 3 to 5 days. Hence, the present study recommends that black carrots have potential use as ingredient in different food products. It helps to improve food quality by providing a diet rich in bioactive compounds, which are beneficial for human health.
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Qualitative and quantitative consumption of macronutrients in relation to abdominal obesity among adult males
(Punjab Agricultural University, Ludhiana, 2018) Grewal, Dayadeep Kaur; Bains, Kiran
A total of 102 volunteer male subjects (40-60 years) belonging to a group of people who regularly visited Punjab Agricultural University campus, Ludhiana for either morning and evening walk were enrolled for the study to identify dominant factors associated with abdominal obesity (AO) among the subjects. The subjects were divided into three groups, Grade 0: Waist circumference: <94 cm; Grade I: Waist circumference: 94.1 to 101.9 cm and Grade II: Waist circumference: >102 cm. All the subjects of the present study had BMI higher than the reference value of 23.0 Kg/m2 given by WHO (2008) for Asians. Daily walking as an exercise was prevalent in 91, 94 and 86% of subjects in Grade 0, I and II of AO. Jogging was performed by only 10, 6 and 3% of the subjects in Grade 0, I and II of AO, respectively. Running was carried out by 13% and 12% while weight training by 9% each (and Grade I (12%) of AO only. Likewise, weight training/ resistance exercise was performed by subjects in Grade 0 (9%) and Grade I (9%) of AO. Alcohol in the form of whisky was consumed by 28, 32 and 39% of the subject in Grade 0, I and II, respectively with a corresponding daily intake of 132, 112 and 126 ml. The daily consumption of protein per kg body weight of the subjects was 1.28, 1.21 and 1.06g, the protein intake of the subjects with Grade II AO was significantly (p≤0.001) lower than the subjects with either no AO or Grade I AO. The ratio of animal: plant protein intake of vegetarian and non-vegetarian subjects was found to be almost similar in the subjects with no AO or with Grade I and II AO, the range being 5.22 to 5.35 and 1.64 to 2.01, respectively. Yard work/ gardening s walking as exercise and sports activities were inversely and significantly (p≤0.01,0.05) correlated with body weight, BMI, fat percentage and fat mass index and also showed a positive but significant (p≤0.01, 0.05) relationship with enhanced fat free mass percentage and muscle mass percentage. Jogging and bicycling as an exercise showed an inverse and significant (p≤0.01) relationship with fat percent. Weight training also showed inverse and significant (p≤0.05) relationship with fat percentage while negative and significant (p≤0.05) relationship with fat free mass percentage and muscle mass percentage. Daily protein intake was significantly (p≤0.10) related to enhanced body weight, fat percentage, fat mass index while reduced fat free mass percentage and muscle mass percentage. Animal protein to plant protein ratio had a and positive and significant (p≤0.10,0.05) relationship with body weight, BMI, fat percentage, fat mass index and a negative but significant (p≤0.10,0.05) relationship with fat free mass percentage and muscle mass percentage. The daily alcohol consumption by the subjects was significantly (p≤0.10) correlated with higher waist/hip ratio. The results concluded that physical activity was a more prominent determinant of general as well as abdominal obesity in comparison to dietary factors. Excess of protein especially from animal sources and simple carbohydrates must be restricted to improve body composition in the form of less fat mass and more muscle mass.
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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Optimization of antioxidant rich vegetable powders from unconventional greens for preparation of instant soup mixes
(Punjab Agricultural University, Ludhiana-, 2018) Joshi, Nidhi; Bains, Kiran
The present study was conducted to assess the antioxidant potential of unconventional vegetable greens namely turnip, radish, cauliflower and carrot and to optimize drying time and temperature in hot air oven for the preparation of their corresponding vegetable leaf powders with maximum antioxidant activity. The optimized drying time for turnip was 12 hours at 40°C while for radish, cauliflower and carrot leaves it was 14 hours at 40°C. At 50°C, 12 hours of drying period has been optimized for turnip, radish and carrot leaves at 50°C while optimized time for cauliflower leaves was 10 hours. At 60°C, the optimized time for all the vegetable leaves was 10 hours. Radish leaf powder had maximum antioxidant activity (87.04%) at 40°C closely followed by carrot leaf powder (82.64%) at 50°C and turnip leaf powder (82.34%) at 40°C. The least antioxidant activity among vegetable leaf powders was observed in case of cauliflower leaves (38.84 to 51.38%) when dried for optimized time periods at 40 to 60°C. The ascorbic acid content per 100 g of vegetable leaf powder was maximum in turnip leaves (33.07 mg). Cauliflower leaves had highest chlorophyll (641.1 mg). Flavonoids were maximum in carrot leaves (1337 mg QE) Total phenols were the highest in turnip leaves (784.9 mg GAE). The optimized vegetable leaf powders were incorporated in a standardized recipe of instant soup mix at three levels i.e. 2.5, 3.75 and 5%. In comparison to formulation where no vegetable leaf powder had been incorporated, the two formulations which had been enriched with either turnip leaf powder and radish leaf powder at 5% level had higher antioxidant activity i.e. 39.27 vs 41.58 and 44.80%, respectively. The antioxidant activity of the soup formulations enriched with either turnip, radish or carrot leaf powders did not reduce significantly after storage of two months. The antioxidant activity of ten commercially available soup mixes varied between 18.64 to 34.45% with the mean value of 25.21%. The three optimized soup mix formulations with or without the vegetable leaf powders showed a significantly (p 0.01) higher antioxidant activity in comparison to the commercially available soup mixes. Instant soup mixes enriched with either turnip or radish leaf powder at 5% level had overall acceptability comparable to the formulation where no leaf powder was incorporated. The instant soup mix supplemented with turnip leaf powder had superiority over radish leaf powder in terms of consumer acceptability and preference for purchase if available commercially.
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Formulation and nutritional evaluation of cereal-pulse based extruded snacks supplemented with dehydrated herbs
(Punjab Agricultural University, Ludhiana, 2018) Gurpreet Kaur; Singla, Neerja
In the present investigation, a combination of wheat and chickpea (80:20) was used for formulation of extruded snacks which were supplemented with varying levels of 1-5 percent dried herbs namely Basil (BL), Mint (ML), Drumstick leaves (DL) and a mixture of all these herbs (MXL) having one percent of each herb. While comparing fresh and dried leaves of herbs, It was found that dried leaves had significantly higher (p<0.01) levels of crude protein, fibre, fat, ash, β-carotene, minerals (Ca, Fe and Zn) and bioactive components. Organoleptically extrudates were found to be most acceptable at three percent level of supplementation for all the herbs. Overall acceptability of various extrudates was in order of MXL>DL>ML>BL. A significant change (p<0.05) in physical parameters namely mass flow rate, bulk density, moisture retention, expansion ratio, water absorption index, water solubility index and water holding capacity (WHC) of supplemented extrudates was observed as compared to their control counterparts. The moisture, ash, crude protein, fibre and fat content of supplemented extruded snacks ranged from 3.40 to 3.88, 2.32 to 2.90, 11.35 to 12.20, 3.0 to 3.36 and 1.67 to1.75 g/100g, respectively. Ascorbic acid and β-carotene content of supplemented extruded snacks ranged from 9.72 to 12.98 mg/100g and 54.71-98.10 µg/100g, respectively. Total iron, calcium and zinc content in supplemented extruded snacks were found to increase in the range of 19-29, 38-77 and 52-63%, respectively in comparison to control. The total phenol and flavonoid content of supplemented extruded snacks varied from 153.45 to 184.76 mg GAE/100g and 222.38 to 384.40 mg RE/100g, respectively. The percent increase in total antioxidant capacity (TAC) in supplemented snacks ranged from 97-124, 93-125, 96-154 and 25-46%, respectively by DPPH, ABTS, FRAP and RPA, respectively as compared to control. The percent decrease in moisture, ash, protein, fat and fibre ranged from 58-60, 14-18, 0.73-0.87, 19-23, 5-8 %, respectively among the supplemented extrudates in comparison to their raw mixtures. The reduction in vitamin C and β-carotene content was 18-21 and 2-3%, respectively after extrusion. The reduction in phytate, oxalate and trypsin inhibitor content after extrusion was 8-9, 14-15 and 21-24%, respectively after extrusion. Percent increase in total phenols and flavonoid content after extrusion was in the range of 24-28 and 2-3%, respectively. A significant increase (p<0.05) in TAC as measured by DPPH, ABTS, FRAP and RPA was observed among supplemented extrudates as compared to their raw mixtures. An increase of 20, 26 and 35 % for in vitro carbohydrate, protein digestibility and iron bioavailability was observed in supplemented extrudates after extrusion. While determining the effect of storage period and type of packaging on organoleptic parameters like appearance, colour etc. were not much affected while changes were observed in texture, taste and flavour. Statistically significant increase in moisture content and decrease in TAC was observed on storage of extrudates in both the packaging materials aluminium laminates (AL) and Ziploc pouches (ZL). However, the rate of loss in TAC was comparatively lower in aluminium laminate stored extrudates as compared to Ziploc pouches. However, moisture and the microbial count were found to be within the permissible limits even after four months of storage period. It can be concluded that supplementation of some of the commonly used dehydrated herbs leaves in the powder form to the cereal-pulse based extruded snacks can help to introduce a new type of value added snacks which will not only satisfy consumers short time hunger but also provide numerous health benefits especially in terms of bioactive components.

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