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Open Access
Utilization of sesame seeds for development of antioxidant rich foods
(Punjab Agricultural University, Ludhiana, 2020) Jaiswal, Akriti; Harpreet Kaur
Sesame seed (Sesamum indicum L.) is one of the oldest oilseed crops having valuable nutrients and antioxidants important for human health. The present investigation was carried out on the utilization of sesame seeds for development of antioxidant rich foods. Three common Indian varieties of sesame seeds namely Rajasthan til-346 (white), Punjab til-2 (white) and Rajasthan til-54 (black) were selected for the study. These varieties were processed by different methods viz. steaming, roasting and germination. Processed seeds were analysed for proximate composition, amino acid content, in-vitro protein digestibility, anti-nutritional factors, minerals and their in-vitro bioavailability, bioactive compounds and their antioxidant activities. Different antioxidant rich foods like cookies, bread and bar were developed by using different levels of selected varieties of sesame seeds. Level of substitution were standardized on the basis of organoleptic acceptability. Cookies were prepared at 20, 30 and 40% level of substitution, bread at 3, 6 and 9% and bar at 30, 40 and 50% level of substitution. Processing significantly (p<0.05) affected the proximate composition of sesame seeds. Processing resulted in significant reduction in mean phytate content of sesame seeds, maximum reduction was observed after germination (85.7%) followed by roasting (68.3%) and steaming (32.6%) and for oxalate content maximum reduction was observed after germination (46.2%) followed by steaming (40.3%) and roasting (30.4%). Independent of varieties, all selected processing have the potential to enhance the invitro protein digestibility in sesame seed. Highest increase in mean protein digestibility was observed during germination (21.1%) followed by steaming (7.4%) and roasting (5.3%).Total phenolic content, flavonoid content and antioxidant activity i.e. DPPH, ABTS and FRAP significantly (p<0.05) increased during processing values ranged between 1.19 to 1.88 , 1.0 to 4.20, 1.16 to 5.83, 1.03 to 7.30 and 1.10 to 2.54 times, respectively. In bread and cookies incorporation of sesame seeds at 6 and 20% was highly acceptable for all varieties, respectively. While in bar 40% incorporation was acceptable for white varieties and 30% for black variety was highly acceptable. All developed products were found to be significantly (p<0.05) higher in proximate constituents, amino acids, bioactive compounds and antioxidant activities as compared to control. Methionine, cysteine and in-vitro protein digestibility of developed products ranged between 179.16 to 215.54 mg/100g, 102.11 to 167.25 mg/100g and 63.15 to 78.41%, respectively. A significant (p<0.05) increase in bioactive compounds and antioxidant activities was observed in all developed products. Total phenolic and flavonoid content ranged between 0.31 to 1.59 and 0.12 to 0.76 mg/g, respectively. Among all products, sesame bar was found to be highest in bioactive compounds and antioxidant activities. Overall acceptability of products developed from white sesame seeds were relatively higher than black sesame seeds. Up to 6% of black or white sesame in the form of paste can be supplemented in bread and up to 20% in cookies, whereas in bar up to 40 and 30% of white and black sesame seeds can be incorporated, respectively. So the study recommends that sesame should be popularized for its effective utilization and after suitable processing sesame seeds can be used in traditional recipes to make it nutritionally dense.
Open Access
Nutritional and antioxidant potential of pomegranate (Punica granatum L.) byproducts for development of functional foods
(Punjab Agricultural University, Ludhiana, 2020) Singh, Khushboo; Harpreet Kaur
Pomegranate peel and seeds (residue after the juice extraction) are the major by products generated by fruit processing industries. These byproducts represent a major waste disposal problem for the industries. The present study was undertaken to explore the nutritional composition and antioxidant potential of pomegranate peel and seeds. Mature pomegranate fruits of “Mridula” variety was processed for peel and seeds. Peel and seeds powder were analysed for proximate composition, amino acid content, anti-nutritional factors, minerals and their in-vitro bioavailability, bioactive compounds and their antioxidant activities. Different products were prepared using peel like cookies and peel infusion; and using seeds like laddoo by using different levels of peel and seeds powder of pomegranate. High content of moisture, ash and carbohydrates was present in pomegranate peel while the seeds were rich sources of protein, fat and crude fibers. The content of amino acids i.e. cysteine, methionine, lysine and tryptophan was significantly higher (p<0.01) in the seeds in comparison to the peel. Seeds powder had 453.39, 97.74, 284.20 and 101.24 mg cysteine, methionine, lysine and tryptophan. The content of antinutrients (phytate and oxalate) was significantly higher (p<0.01) in the seeds (12.10 and 19.05 mg/100g) as compared to the peel (8.94 and 15.63 mg/100g). Mineral estimation of pomegranate peel and seeds showed that calcium content was higher in the peels i.e. 331.77 mg than seeds i.e. 228.0 mg per 100g while iron and zinc content were higher in seeds i.e. (10.0 and 5.48 mg/100g) in comparison to peels (5.46 and 0.90 mg/100g). Similarly in vitro availability of calcium was higher (36.29%) in peels than seeds (33.21%) and iron and zinc availability (27.56 and 46.43%) was higher in seeds as compared to peel (26.22 and 43.97%). The concentration of bioactive components, nutrient antioxidant and antioxidant activity was found strikingly higher in the peel than the seeds. The contents of total phenols, flavonoids and anthocyanins in the peel were 155.78 mg GAE/g, 59.09 mg QE/g and 175.03 mg/100g and in seeds were 75.12 mg GAE/g, 38.83 mg QE/g and 93.06 mg/100g, respectively. In products, cookies up to 6% of peel powder and laddoo up to 30% seeds powder were found acceptable. The sensory properties of cookies and matthi added with peel extract remain unaltered. A significant improvement was recorded in the amino acids profile, mineral content and their bioavailability in the developed products. The study concluded that seeds powder contains high amount of protein, fat, fiber and amino acids. Calcium content of peel was significantly higher while the seeds had higher level of iron and zinc. Peel has significantly higher values for the bioactive compounds, antioxidants and antioxidant assays (DPPH and FRAP) than the seeds. So the study recommends pomegranate byproducts can be use to develop cost effective functional foods which would meet the nutritional needs of the population.
Open Access
Impact of lysine, calcium and vitamin D supplementation for improved muscle mass and bone health of young adult women
(Punjab Agricultural University, Ludhiana, 2020) Aggarwal, Renuka; Bains, Kiran
The study was aimed to assess the impact of supplementation either in the form of dietary or medicinal supplements of lysine, calcium and vitamin D in order to identify an appropriate approach for the improvement of body composition. A total of 473 young adult women in the age group of 20-30 years residing in Punjab Agricultural University hostels were selected randomly for the study. The average Body Mass Index (22.65 kg/m2) and Waist Hip Ratio (0.78) of the selected young women (20-30y) were in the normal range. There was quantitative inadequacy of protein in their diets as the average daily protein intake met 72% of the Recommended Dietary Allowance of protein. The diets were also poor in protein quality as the limiting amino acid lysine was only 55% of the recommended level. The analysis of the meals viz. breakfast, lunch and dinner of their diets revealed that the protein digestibility was the lowest for the breakfast (68.14 to 69.92%) followed by dinner (70.64 to 74.74%). The highest digestibility was for lunch (79.06 to 85.5%). The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) values in the range of 0.30 to 0.48 for breakfast, 0.36 to 0.58 for lunch and 0.32 to 0.50 for dinner depicted poor protein quality of their diets. The daily calcium intake was only 50% of the recommended level. The daily intake of Vitamin D3 was negligible. The serum vitamin D levels were very low (10.22 ng/ml). The inadequate serum vitamin D levels were in 94.16% of the subjects. Osteopenia with low bone mineral density was diagnosed in 47.5% of the subjects. Supplementation of milk and its products in amounts to fill the gap of dietary intake and adequacy of protein as well as limiting amino acid lysine in their diets for a period of 12 weeks resulted in a significant reduction in body fat (6.62%) and visceral fat rating (9.47%) and a significant increase in skeletal muscle mass (3.98%) and bone mass (2.72%). Supplementation of eggs to meet the dietary adequacy of protein and lysine for 12 weeks significantly reduced the body fat by 8.47% and visceral fat rating by 7.93% and significantly improved the skeletal muscle mass by 5.58% and bone mass by 3.59%. Medicinal supplementation of lysine @ 250mg thrice a day and 343 mg of calcium twice a day to fill the gap of intake and adequacy for 12 weeks improved body composition by significantly reducing body fat by 7.37% and improving skeletal muscle mass by 5.31% and bone mass by 3.89%. Additional weekly supplementation of Vitamin D (60,000 IU) to three supplementation groups significantly (p 0.01) increased their serum vitamin D levels. Bone mineral density increased significantly (p 0.01) in medicinal supplementation group. The study recommends that improving the quality of diets through dietary or medicinal supplementation of lysine, calcium and vitamin D is an effective approach to achieve optimum body composition.
Open Access
Intake and contribution of spices to antioxidant capacity in habitual Punjabi diets
(Punjab Agricultural University, Ludhiana, 2020) Bhathal, Simranpreet Kaur; Harpreet Kaur
Spices are the esoteric food adjuncts that not only augment the taste and flavour but possess many bioactive compounds and antioxidant potential which can provide a proper balance of oxidants and antioxidants in human beings. A survey was carried out among 100 urban and 100 rural households from Ludhiana district to understand the intake and consumption frequency of spices. The highest mean intake was observed for red chilli powder among urban adult women whereas turmeric powder among rural women. Urban women consumed 10.04 g of spices per day which was higher as compared to 7.68 g of spices per day for rural women. Spice extracts were analyzed for bioactive compounds and antioxidant potential and results revealed that the total phenolic content, flavonoid content, DPPH (2,2-diphenyl-1- picrylhydrazyl) % inhibition and Ferric Reducing Antioxidant Power (FRAP) ranged from 221.48 - 11024.43 mg GAE/100g, 135.07 - 1197.20 mg QE/100g, 54.56 - 85.49 percent inhibition and 1.90 - 284.80 mmole TE/100g, respectively. Most of the spices subjected to roasting showed a significant change in total phenolic content, flavonoid content, DPPH (% inhibition) and FRAP. Retention of total phenolic content, flavonoid content, DPPH (% Inhibition) and FRAP were observed by the pressure cook method with the addition of spices at later stage for cooked preparations (whole dhal, split dhal and bottle gourd). Spice intake from individual dish showed the maximum number of portion sizes for red chilli powder were from dhal>vegetable>curry among rural and vegetable>dhal>curry among urban households. Ninety women of age group 30-55 years were selected and divided into three groups viz group I (following prescribed diet), group II (prescribed diet + carom seeds 6 g) and group III (prescribed diet + fennel seeds 15 g) for 40 days. Results for biochemical parameters showed significant reduction in total cholesterol, triglycerides, LDL-C, VLDL-C and fasting blood glucose levels by 10.09 and 8.50 percent, 10.10 and 9.09 percent, 6.01 and 3.95, 6.16 and 4.92 percent, 4.36 and 3.01 percent, respectively whereas increase in HDL-C by 11.96 and 9.06 percent in group II and group III, respectively. A significant (p<0.01) increase in the enzyme activity was observed. Study concluded that supplementation of carom seeds and fennel seeds significantly improved lipid profile and antioxidant status among women. The study recommended that educating the general population and specifically women regarding the appropriate usage and intake of spices can offer an avenue to greatly impact the onset and progression of chronic diseases and oxidative stress.
Open Access
Evaluation of canola oil for cooking quality and its effectiveness in management of hyperlipidemia
(Punjab Agricultural University, Ludhiana, 2020) Saklani, Shipra; Grover, Kiran
The present study was conducted to evaluate the canola oil of raya and gobhi sarson varieties i.e. RLC 3 and GSC 7 in terms of their physico-chemical properties, oxidative stability and antioxidant activity, cooking quality, fatty acid composition and its effectiveness in the management of hyperlipidemia. Both the experimental varieties of canola oil (RLC 3and GSC 7) were compared with their corresponding control varieties of non-canola oil (PBR 357 and GSL1) in terms of repeated frying process and changes in physico-chemical parameters. GSC 7 variety was found to be the most stable frying medium in terms of physico-chemical analysis. A significant (p 0.05) increase was observed in the oxidative compounds after second and third frying, whereas the antioxidant potential and radical scavenging activity declined in both the varieties. Canola oil of both the varieties has very low level of saturated fatty acids (< 7% of total fatty acids). Both contain high level of oleic acid (64-66%) and less than 2 per cent of erucic acid (0.53-1.34%), an intermediate level of PUFA (32%) of which - linolenic acid is 11 percent of total fatty acid). All the food products were found to be stable in terms of oxidative stability when prepared in canola oil of both varieties. Intervention study of canola oil was conducted for five months at Hero DMC Heart Institute, DMCH, Ludhiana (Punjab). Biochemical analysis was done at three stages i.e. pre, mid (2.5 months) and post (5 months) intervention. A significant impact of canola oil intervention was recorded in the biochemical parameters along with anthropometric measurements during mid and post intervention as compared to the values obtained before intervention. Canola oil was found to be effective in the management of risk factors of CVD i.e. obesity, lipid profile and inflammatory biomarkers.
Open Access
Food safety knowledge, storage practices and risk associated with refrigerated foods: A study of Ludhiana District
(Punjab Agricultural University, Ludhiana, 2019) Madhwal, Shweta; Sharma, Sonika
The present study was undertaken to assess food safety knowledge, storage practices and risk associated with refrigerated foods. A random selection of 300 household respondents was done from PAU Campus and nearby localities of Ludhiana District. The results revealed that all the respondents were considerably aware about the food safety issues having a score of 20.24/25. High mean awareness and knowledge scores were found in the respondents with age category of 35 to 45 years and above, mostly males and postgraduates. Results revealed that respondents were having good attitude and practices regarding food safety issues pertaining to refrigerator as most of the statements were found to be significantly (p<0.01) higher than the midpoint score of 3 on a rating scale of 1-5. The preferred method of cleaning refrigerator was dry wipes-cloth, followed by water and soap. Brand, price, safe food storage and energy consumption were the important features considered during purchase of refrigerator. Incidences of food borne diseases were found to be quite low in respondents having better food safety awareness (p<0.01), attitude, knowledge and good food safety practices:procurement (p<0.05), handling, cooking (p<0.01) and refrigerator cleaning (p<0.05). Majority of the perishable food items were stored in the refrigerator for 4-12 hours, raw fruits and vegetables (2-3 days) and processed/frozen foods (1 week). Aeromonas hydrophilla (35.16%) was the most prevalent among emerging pathogens detected in refrigerated foods while Listera monocytogenes (15.93%) was found to be the most prevalent among food borne pathogens. The results of stimulated trial revealed that it was safe to consume the food items within 6 to 8 hours of keeping freshly cooked food in refrigerator as the bacterial, yeast and mould count increased significantly (p<0.05) after the time interval of 8 hours. Refrigerated food items were found to be safe for consumption for 24 hours as they were under satisfactory level (<105) i.e. within the permissible limits (104) in case of bacterial count and (102) in yeast and mould count.
Open Access
Development and nutritional evaluation of products supplemented with vitamin-D enriched mushrooms
(Punjab Agricultural University, Ludhiana, 2019) Bhasin, Aparajita; Sharma, Sonika
Vitamin D2 content significantly (p<0.0001) increased over control in Button and Oyster mushroom when exposed for 30 minute to UV-A, UV-B and UV-C at distance of 60cm. No significant effect was observed on protein, crude fat and crude fibre content of Button mushroom, while a significant (p<0.005) increase in ash was seen. UV treatment in Button mushroom significantly (p<0.05) decreased oleic acid, with a significant (p<0.05) increase in linoleic acid. In case of Oyster mushroom UV treatment significantly (p<0.05) increased palmitic acid, stearic acid and oleic acid, while linoleic acid was significantly lower. The in vitro protein digestibility was significantly (p<0.01) increased over control in both Button and Oyster mushroom by UV treatment along with significant (p<0.0001) increase in total phenols. Amongst minerals: copper content (p<0.0001), phosphorus and potassium (p<0.0001) and zinc (p<0.05) significantly increased by UV treatment in both mushroom varieties. The products prepared by incorporating treated Button and Oyster mushroom powder were highly acceptable at the level of 10% and 15% respectively. These products had higher protein (p<0.05), ash (p<0.05), fibre (p<0.05), in vitro protein digestibility and total phenol content. The mineral content viz., iron, copper, phosphorus, potassium, zinc and selenium were significantly (p<0.05) higher in UV treated products. Microbial growth was recorded in UV treated mushroom powder stored for 90 days with no bacterial and fungal growth, similarly Panjiri and Mathi could be stored for 105 days without bacterial or fungal growth. Storage in air tight glass container was best as compared to other packaging materials.
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Nutritional and sensory evaluation of value added products developed from composite flour
(Punjab Agricultural University, Ludhiana, 2019) Pandit, Manisha; Navjot Kaur
The present study was conducted to develop value added products utilizing three blends of composite flours which were prepared using wheat flour (WF; HD-2967): soybean flour (SF;SL-744): oats flour (OF;OL-9): pumpkin leaf powder (PF-Punjab samrat) in the ratios of 70:10:17.5:2.5 (S1), 70:12:14.5:3.5 (S2) and 70:15:10.5:4.5 (S3). The developed value added products like traditional products (chapati, ladoo, halwa), bakery products (biscuits, apple pie, bread, cake, muffins, doughnuts and extruded snacks) were organoleptically evaluated. It was found that, S1was highly acceptable among all the traditional products and for the bakery products, S1 was highly acceptable in biscuits, S2 in apple pie, bread, doughnuts and S3 in cake and muffins. The raw ingredients and most acceptable ratios of value added products were analyzed for nutritional, anti-nutritional factors and in-vitro nutrient digestibility. The findings of physico-chemical analysis of raw flours indicated that1000-kernel weight varied from 45.1-145.34 g, water absorption capacity (2.31-3.68 g/g) and water solubility index (4.4 to 12.88%). The proximate composition such as crude protein, crude fat, crude ash and energy were higher in SF (33.07%, 17.26%, 3.83% and 512.25 Kcal) and least amount in PF. The vitamins and calcium content was higher in PF while iron content was found to be higher in SF. The value added products developed from composite flour showed significantly higher amount of protein, fat, ash, fibre, vitamin C, β- carotene, mineral, in-vitro nutrient digestibility and antinutritional factors than control ones. Storage study showed that extruded snacks had greater shelf life and can be stored up to 3 months. The proximate, vitamins and minerals content of different flours and extruded snacks decreased after three months of storage period. There was no microbial growth observed up to the period of three months. However, after 3 months, Maximum growth was seen in polythene bags as compared with aluminium bags of stored samples. All the value added products supplemented with composite flours (WF, SF, OF, PF) were found to have better nutritive value and extruded products had better shelf life as compared with control sample.
Open Access
Efficacy of quality protein maize based nutritious bars in improving the nutritional status of school children
(Punjab Agricultural University, Ludhiana, 2019) Singla, Priya; Grover, Kiran
A study was undertaken to evaluate the efficacy of quality protein maize based nutritious bars in improving the nutritional status of school children. The nutritional and functional parameters of roasted quality protein maize were better in terms of protein, energy, lysine, tryptophan, methionine, linolenic acid and β-carotene as compared to roasted normal maize used as control. Experimental bars with the composition of quality protein maize, cauliflower leaves, carrots and jaggery in ratio of 41:2:5:52 (Bar I) and quality protein maize, green gram/chick pea, cauliflower leaves, carrots and jaggery in ratio of 27:14: 2: 5: 52 (Bar II and III) were found to be highly acceptable in terms of sensory scores. All the three developed bars were highly acceptable to the consumers and were cost effective (Rs. 5.31, 6.44 and 5.98 per bar of 100 g). The nutritional and functional properties of all the developed bars viz. protein, fat, energy, lysine, tryptophan, cystine, amino acid score and protein digestibility corrected amino acid score, unsaturated fatty acids, β-carotene and percent nutrient digestibility were higher than that of control bars (normal maize based). The supplementation of all three bars to the school children showed increase in their daily mean intake of food and nutrients. The maximum increase in weight and mid upper arm circumference of children was observed in groups supplemented with bar III followed by bar II and I. An increase in total protein, serum albumin and haematological profile was recorded in all the experimental groups after supplementation of bars for 90 days. The trend in reduction of prevalence rate of malnutrition and anaemia was observed in the groups supplemented with bar II followed by bars III and I. The shelf life stability of bars revealed that bars I and III packed in high density polyethylene was acceptable till 120 days. On the basis of findings, the inclusion of developed quality protein maize based bars are highly recommended in supplementary feeding programmes to achieve the target of zero malnutrition.

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