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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.
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Usage and quality assessment of health apps and its related implications among college students
(Punjab Agricultural University, Ludhiana, 2020) Goyal, Garima
With the objective of assessing the impact of health app usage on nutrition and physical status of college students, data was collected from 400 university students. Observations were taken on numerous aspects such as type and extent of health app usage, physical activity status, dietary intake, anthropometric measurements, demographic profile etc. Also, a content analysis of top ten apps used by the students was done by using 124 points scoring scale. Based on cluster analysis the respondents were divided into three clusters: moderate intensity-long term users, high intensityrecent users and low intensity users. Moderate intensity- long term app users fared better on basis of healthy food intake, nutrient intake, physical activity levels and physical performance and significantly better BMI, as compared to other two clusters. Results indicate that consistent use of health apps definitely lead to improved health outcomes. Findings of factor analysis revealed that these apps were used primarily for monitoring food intake, improving physical activity and maintaining health records. Qualitative assessment of selected health apps revealed that these apps performed well in terms of security, functionality, interactivity and aesthetics. On the other hand, there is a scope of improvement in the dimensions of accountability, behaviour change techniques and scientific coverage. HealthifyMe, My Fitness Pal and Samsung Health were having higher qualitative score as compared to other apps. For achieving significant benefits in terms of improved health, nutrition and physical activity, long term consistent and regular use of health apps is recommended. App developers and public health practioners should work collaboratively to integrate evidence-based practices and expert recommendations in apps so that technologies marketed as health promoting tools can lead to substantial behaviour changes.
Open Access
Eating disorders and its effect on nutritional status of college girls
(Punjab Agricultural University, Ludhiana, 2020) Manpreet Kaur; Grover, Kiran
Eating disorders and overweight are notable health issues, which are increasing day by day among young adults. Therefore, extent and type of eating disorders among college girls and its effect on their nutritional status was evaluated by conducting a study in two phases. In first phase, sample of 500 college girls in age group of 18-25 years was selected from five colleges of Ludhiana city, Punjab. Eating disorders were assessed by using Eating Attitude Test (EAT) questionnaire. In second phase, on the basis of scores (<20 considered as eating disorders and >20 considered as non-eating disorders) sub sample of 60 subjects with and without eating disorders (30 each) were selected. Prevalence rate on basis of Eating Attitude test (EAT) scale was found to be 46 percent with higher mean scores of oral control (15.86±6.29) followed by dieting (13.17±8.47) , bulimia and food preoccupation (3.86±1.98). Higher percentage of subjects with eating disorders was found to be overweight and obese. The low level of physical activity and performances were observed among subjects with eating disorders. A higher inadequate food intake was observed among subjects with eating disorders as compared to without eating disorders. The percent adequacy of macro as well as micro nutrients was found to be lower among subjects with eating disorders. The mean per cent adequacy of food and nutrient intake of college girls was found to be marginal or poor. A significantly higher visceral fat rating was recorded among subjects with eating disorders which showed high risk of various diseases. Higher percentage of college girls with eating disorders were found to be anemic having low hemoglobin level. This demands formulation of nutrition and health fitness clubs in colleges to create awareness and practices regarding diet, exercise and yoga.
Open Access
Efficacy of carbohydrate counting on metabolic control in adults with type 2 Diabetes
(2020) Sehgal, Radhika
The popularity of carbohydrate counting, meal planning approach for Diabetics has increased manifold after its use in Diabetes Control and Complications Trial (DCCT). Yet its effect on metabolic control in type 2 Diabetic adults needs to be explored. For this, a sample of thirty subjects of age group 30-50 years, HbA1c >7% and willing to participate were selected. Faceto-face interaction was conducted to explain carbohydrate counting, exchange lists, nutrition labels, carbohydrate consistent diets and glycemic targets. A booklet containing all this information entitled “Carbohydrate counting: A meal-planning approach for Diabetics” was developed and distributed for ready reference of subjects. Regular follow-up through personal OPD meetings and telephonic conversation was maintained for 3 months. Impact was observed on dietary habits, anthropometric measurements, biochemical profile and knowledge gain. There was a significant improvement in the daily food groups’ consumption values, especially reduction in cereals and millets as well as sugars’ consumption. A significant reduction in body weight by 3.53 percent and Body Mass Index by 3.02 percent and knowledge gain was observed. Biochemical parameters (total cholesterol, LDL, VLDL, triglycerides, RBS and FBS) showed a significant (p≤0.01) reduction. Even 1 percent reduction of HbA1c significantly reduces the risk of Diabetes microvascular complications (DCCT). Carbohydrate counting intervention also showed a change in HbA1c from 10.18 to 8.67 percent and FBS from 207.7 to 130.9 mg/dL. Therefore, creating awareness for extensively using carbohydrate counting among type 2 Diabetics can go a long way in managing metabolic disorders by improving quality of life and well-being.
Open Access
Impact of nutrition counselling on knowledge and lifestyle modification of pre-diabetic females
(Punjab Agricultural University, Ludhiana, 2020) Harleen Kaur
The present study was conducted to assess the impact of the developed nutrition education package on lifestyle modification of pre-diabetic females. The study was conducted among women of Ludhiana city. A total of 730 female subjects in the age group of 30-50 years were tested for fasting blood glucose (FBG), out of which 120 were selected who were having FBG ranging between 100-125 mg/dl. The selected subjects were divided into two matched groups; experimental group (EG) and control group (CG). The nutrition education was given for 3 months on fortnightly basis to the Experimental group (EG) subjects through individual and group contact. The gain in nutrition knowledge was assessed after the study using KAP score. General information, lifestyle related information, dietary habits and family history of diabetes were recorded of the selected subjects. The anthropometric measurements, blood glucose, lipid profile, physical activity, food and nutrient intake was analysed pre and post intervention. The present study concluded that majority of the subjects were in the age group of 40-50 years (70.8%), and had a positive family history of diabetes (57.5%). It was also concluded that 43.3 percent subjects were suffering from hypertension. The subjects did not show any clinical signs and symptoms of diabetes. The mean value of BMI was 26.2±4.3 kg/m2 of EG subjects and 25.6±3.5 kg/m2 of CG subjects and they were categorised under the category of pre-obese. The fasting blood glucose and HbA1c levels of the experimental group subjects reduced significantly (p≤0.01), no change was observed among control group subjects. The lipid profile of the experimental group had a significant improvement (p≤0.01). The pre intervention subjects were under the category of sedentary lifestyle of both the groups i.e. EG and CG. There was 14.8 percent reduction in the cereal intake and 19 percent increase in the pulses intake among the experimental group subjects. A significant increase (p≤0.05) in the intake of other vegetables, fruits and milk and milk products was also observed. The protein intake was significantly increased (p≤0.01) post intervention among experimental group. The developed nutrition education package had a highly significant impact on knowledge, awareness and practices (KAP) of the experimental group subjects. Diabetes risk score was also calculated and subjects of both the groups were under the high-risk category.
Open Access
Influence of sports dietician on the nutritional knowledge and status of college athletes
(Punjab Agricultural University, Ludhiana, 2020) Ravneet Kaur; Navjot Kaur
Research study to assess the influence of sports dietician on nutritional knowledge and status of 120 (18-25 years) college athletes, selected from two universities participating in 5 sports viz. hockey, basketball, handball, football and volleyball was carried out. Sixty athletes (30 males and 30 females) from Punjab Agricultural University without provision of sports dietician was treated as control group and sixty athletes (30 males and 30 females) from Punjabi University following sports dietician was treated as experimental group. The nutritional status of athletes was assessed by anthropometric measurements, biochemical analysis and their nutrient intake using 24 hour recall method followed by the assessment of knowledge, attitude and practice (KAP) score. Anthropometric parameters revealed that the males and females of experimental group had an average height (176.30 cm and 161.21 cm), weight (69.26 kg and 50.90 kg), waist circumference (33.0 inches and 27.03 inches), hip circumference (37.2 inches and 32 inches) and waist hip ratio (0.88 and 0.85). BMI of experimental group was in normal range (18.5-24.99 kg/m2) as compared to control group. The hemoglobin level of male and female athletes of experimental group was found to be 13.5g/dl and 11.5g/dl which was significantly (p≤0.05) higher than the athletes of control group. The overall nutrient intake findings revealed that the macronutrient as well as micronutrient intake of experimental group athletes was significantly (p≤0.01) higher than the athletes of control group. The nutrient intake of all the athletes was inadequate as compared to the standards given by National Institute of Nutrition. Experimental group athletes followed better nutritional habits during team trips, before and after exercise, during in-season and off-season of their workout and followed proper hydration guidelines also. The KAP score of athletes who were following sports dietician was better than the athletes who do not follow sports dietician. This demands a provision of sports dietician in sports departments and universities of the country to improve efficiency of sports activity.
Open Access
Efficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart disease
(Punjab Agricultural University, Ludhiana, 2020) Gurkirat Kaur; Navjot Kaur
Five samples of sunflower seed flour supplemented multigrain bread were prepared by using various multigrain flours such as whole wheat flour, barley flour, oats flour, rice flour and maize flour. Sunflower seed flour was incorporated at five different levels of 2.5, 5, 7.5, 10 and 12.5 percent. The developed samples were organoleptically evaluated and the sample supplemented with 7.5 percent sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60°C for 10-15 minutes. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. Roasting of sunflower seeds resulted in significant increase in carbohydrates, in vitro protein digestibility, phosphorus, magnesium and copper contents. The results revealed that the most acceptable sample had good amount of energy (324.48 Kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for a period of four months. The mean daily intake of milk and milk products and nuts and oilseeds increased significantly (p<0.01) after the intervention period. A significant increase (p<0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed after supplementation. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced to 83.83 Kg, 28.05 Kg/m2, 228.78 mg/dl, 159.78 mg/dl and 174.43 mg/dl respectively. Therefore, sunflower seeds can be utilized in bakery products as a food based approach to reduce their risk of cardiovascular disease.
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.

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