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ThesisItem Restricted Efficacy of iron fortified jaggery cubes to improve blood haemoglobin levels of anemic women(Punjab Agricultural University, 2022) Rana, Urvashi; Bains, KiranThe study was carried out to determine iron status of women in reproductive age (15-45y) from low and lower middle-income households of Balachaur, district Nawanshahr, Punjab followed by a supplementation trial of iron fortified jaggery cubes to anemic women for a period of 12 weeks to determine the efficacy of iron fortified jaggery cubes for improving blood iron parameters of the anemic subjects. The subjects (n =100) were divided into two groups on the basis of their age, i.e. Group I (15-30y) and Group II (31-45y).The mean hemoglobin of the subjects was 10.34/dL. Iron deficiency anemia was prevalent in 82.5% of the subjects. Paleness of skin, breathlessness on exertion and fatigue was found in 45-55% of the subjects. Body weight, Body mass index and waist to hip ratio was significantly (≥0.001)higher in older age group, the values were higher than the reference values. The consumption frequency score (out of 10) of ascorbic acid rich fruits i.e. lemon 1.83-2.50; Orange/kinnow 2.00-2.33; guava 1.90-2.23 and amla 0.25-0.35 was quite low while intake of egg and flesh foods was negligible (CFS 0.10-0.55) The CFS of tea was quite high (7.888.33). CFS of jaggery was much lower (2.13-2.88) in comparison to white sugar (8.15-9.00). The lower daily intake of iron (54.5 to 57.1% of EAR) and ascorbic acid (48.8 53.6% of EAR) showed the need of improving iron content of the diets of women.Higher intake of polyphenols that is probably from high tea consumption in the subjects was significantly but negatively (p = -0.208, -0.195 and -0.211) correlated with blood hemoglobin, PCV and MCHC of the subjects. On the other hand, higher intake of phytates was associated with lower MCHC (r = -0.210). Iron fortified jaggery cubes had 19.9 times higher iron content with significantly (p=0.008) higher in vitro iron bioaccessibility (9.11%) along with higher overall acceptability score (8.2 out 0f 9.0) in comparison to unfortified jaggery. The daily intake of both sugar and jaggery was 18.9-27.25g which offers an opportunity to replace sugar with iron fortified jaggery. The daily supplementation of 25 g of iron fortified jaggery cubes improved the blood Hemoglobin, Mean Corpuscular Hemoglobin and Mean Corpuscular Hemoglobin Concentration by 2.95, 3.09 and 7.27% over the period of 12 weeks, therefore, jaggery fortification with ferrous ammonium citrate salt can be considered an appropriate strategy to reduce iron deficiency anemia among the targeted vulnerable groups.ThesisItem Restricted Organoleptic and nutritional evaluation of bakery products incorporated with foxnut (Euryale ferox) powder(Punjab Agricultural University, 2022) Kapoor, Surbhi; Amarjeet KaurThe present study was based on the development of bakery products incorporated with foxnut (Euryale ferox) powder and their organoleptic and nutritional evaluation. Four bakery products were prepared by incorporating foxnut powder at levels ranging from 10-25 per cent with refined flour. The developed products along with their respective control samples were organoleptically evaluated using nine-point hedonic scale and were nutritionally analysed by using standard methods. Foxnut incorporated bakery products namely cake, cookies, bread and doughnuts were found to be highly acceptable at 20, 25 12.5 and 12.5 per cent level of incorporation of foxnut powder along with refined flour having overall acceptability scores of 8.2, 8.6, 7.9 and 7.5 respectively. The developed products have resulted in significant increase in nutrient content in term of crude protein, fiber, total ash and minerals and a significant decrease in fat content. The calcium, potassium, iron, magnesium, sodium and phosphorus content of developed products ranged from 15.75-36.83, 18.39-39.72, 0.53-1.73, 7.83-18.53, 32.62-72.61 and 17.33-40.08 mg per 100g, respectively. Total phenols and flavonoid content of the developed products ranged from 26.36-52.05 mg GAE/100g and 20.54-43.43 mg QE/100g respectively. The incorporation of foxnut powder in bakery products also resulted in an increase in antioxidant potential in terms of DPPH, reducing power, metal chelating and ABTS. Hence, it is inferred from the results that the incorporation of foxnut powder in bakery products may serve as a useful alternative for developing bakery products possessing better functional and nutritional properties to meet the consumers’ demand for healthier foodThesisItem Restricted Potential utilization of wild melon (Cucumis melo spp.) for antioxidant rich products.(Punjab Agricultural University, 2022) Prabhdeep Kaur; Harpreet KaurThe nutritional composition of physiological mature, but unripe wild melon was analysed and it was found that moisture, crude protein, crude fat, crude fibre, ash and available carbohydrates was 87.75% 1.67%, 1.49%, 1.85%, 0.48%, 4.12% respectively. The calcium, iron, zinc and phosphorus were found to be 44.01, 1.72, 0.52, 26.81 mg/100g respectively. Wild melons are considered to possess significant antioxidant, anti-inflammatory and analgesic value. The antioxidant activity of wild melon was 9.85 and 9.58% by DPPH and ABTS, respectively. The total phenolic, flavonoid, alkaloid and ascorbic acid content of fresh wild melon was found to be 67.16 mg GAE/100g, 33.27 mg QE/100g, 7.67 mg/100g, 32.46 mg/100 g, respectively. In wild melon fruit, the total dietary fibre (TDF), soluble dietary fibre (SDF), and insoluble fibre (IDF) content was 2.69, 2.24, and 0.45 g/100g, respectively. The antioxidant activity of oven and shade dried wild melon fruit chunks was 64.27 and 66.19%, respectively (DPPH method). Shade dried chunks had higher antioxidant activity than oven dried chunks. The antioxidant activity by ABTS method showed a similar trend, with percentages of 62.19 and 64.40, respectively. Total phenols, flavonoids, alkaloid and ascorbic acid content in freshly prepared wild melon oven dried and shade dried were 432.29 and 451.34 mg GAE/100g, 189.52 and 223.61 mg QE/100g, 49.09 and 51.53 mg/100g, 77.75 and 64.79 mg/100g, respectively. Seven products namely jam I (with seeds unblanched), jam II (with seeds blanched), jam III (seedless unblanched), chutney I (with seeds), chutney II (without seeds), chutney III (fresh chutney powder) and pickle were prepared from wild melon. All the prepared products were evaluated for sensory properties, proximate composition, antioxidant potential, ascorbic acid, bioactive compounds, sugar and dietary fibre content. The developed products were also studied for the sensory parameters, antioxidants and bioactive compounds at one month interval during storage period of three months. The percent retention of antioxidants during storage of three months in jam I, jam II and jam III ranged between 94.47-43.65%, 83.03-36.23% and 88.73-59.50%, respectively, while in case of chutney I, chutney II and chutney III, it ranged between 92.38-49.45%, 82.06-47.63% and 88.73- 59.50%, respectively. Furthermore, in pickle, the percent retention ranged between 96.27- 60.10 %. The study concluded that wild melon products with high antioxidant content can be marketed to health-conscious consumers, expanding the use range of wild melon fruit in the form of health products.ThesisItem Restricted Fatty acid profiling of bakery products available in market(Punjab Agricultural University, Ludhiana, 2022) Prabhjot Kaur; Choudhary, MonikaFifty bakery products were evaluated for their fatty acid profile and oxidative stability. The products were selected on the basis of the survey conducted on which was conducted on a total 200 subjects. The selected subjects were further divided in to two groups namely Youth (Age between 15-34 years) and Older Adults (Age between 35-60 years) having 100 subjects in each and their behavior in context with purchase and consumption of the bakery products was assessed. Further, complacency of nutrients was evaluated by selecting 15 packaged baked foods with nutrition claim and analogous food without any claim. The findings of the study revealed that the average consumption of white bread was 36.60±0.71 g on a weekly basis by the majority of the subjects (61%). The majority of the respondents (50%) consumed 21.51±0.23 g of biscuits once a day. Cookies were consumed by 60 percent of the respondents on weekly basis with an average intake of 27.71±1.22 g. Price and deliciousness were the major influential factors for purchasing most of the bakery products and were kept on first and second rank. Fatty acid profiling of the bakery products revealed that decanoic acid, palmitic acid and myristic acid were the major saturated fatty acids (SFA) observed in breads. Palmitic acid was the major SFA found in all the biscuits. The range of palmitic acid in all the sweet biscuits lied between 42.95±0.81 to 58.13±1.68 percent. Caprylic acid was the major SFA among all the cakes and pastries from different bakeries. The range of caprylic acid lied between 27.17±0.39 to 57.29±0.46 percent. The results revealed that free fatty acids and peroxide value of all the products were found in permissible limits during storage period. In terms of complacency, all the selected products were found compliant with respect to nutrition claim but, the values of the nutrients obtained through laboratory analysis did not meet the claimed values on nutrition label.ThesisItem Embargo Evaluation of prebiotic potential of selected fruit peels(Punjab Agricultural University, Ludhiana, 2022) Prabhjot Kaur; Choudhary, MonikaEight fruit peels namely apple, kinnow (with or without albedo), lemon, orange (with or without albedo), papaya, pomegranate, banana (ripe with or without albedo, raw), mango (raw or ripe) were selected to accomplish the objectives of the study. The selected fruit peels were subjected to two treatments i.e., blanching and autoclaving. Three types of fruit peel powders from the selected fruits were prepared such as fruit peel powder (FPP) (without any treatment), blanched FPP and autoclaved FPP. After that, FPP were evaluated for proximate composition, antioxidant capacity, prebiotic oligosaccharides and prebiotic potential. The findings of study revealed that moisture, crude protein, crude fiber, total fat, total ash of FPPs ranged between 2.22-12.25, 1.25-9.54, 1.80-7.69, 1.90-8.02, 1.25-12.55 g/100g, respectively. The highest amount of total dietary fiber content was found in raw banana peel powder with an average value of 77.41 percent. In terms of antioxidant capacity, the maximum total phenolic content was recorded in pomegranate peel powder i.e., 69.23 mg GAE/g. Raw mango peel powder contained the highest amount of total flavonoid i.e., 15.20 mg QE/g. Pomegranate peel powders exhibited the highest antioxidant activity i.e., 84.46 percent DPPH radical scavenging activity and 34.94 mg FeSO4 Ferric Reducing Antioxidant Power activity. The antioxidant potential of all fruit peels decreased after autoclaving but there was no significant difference (p<0.05) between values of total antioxidants and antioxidant activity. FTIR characterization showed that presence of prebiotic oligosaccharides such as inulin, fructooligosaccharides, galactooligosaccharides and β glucan in fruit peel powders. In terms of prebiotic potential, powder of kinnow peel without albedo showed the highest value for probiotic viability i.e., 7.61 CFU/ml (at 0 day) and 7.20 CFU/ml (at 28th day). The pH of modified media decreased in all the samples after 28 days of monitoring period with maximum sustainability in peel powder (5.94-5.07). The titratable acidity was increased significantly (p<0.05) in all the samples at the beginning (0 day) to the 28th day of monitoring period. In terms of antimicrobial activity against E.coli, the highest zone of inhibition was observed in ripe mango peel i.e., 24 mm. The study has recommended that fruit peels with highest prebiotic potential may be used to develop prebiotic rich products.ThesisItem Open Access Consumption pattern of rice bran oil in the district Sangrur(Punjab Agricultural University, Ludhiana, 2022) Jyothula, Hema Naveena; Choudhary, MonikaThe present research work was undertaken in District Sangrur with a total of 100 subjects 50 each in rural and urban area so as to study consumption pattern of rice bran oil. The data regarding dietary fat intake, edible oil consumption, buying behaviour, anthropometric and clinical parameters were collected. Consumption pattern of fats and oils of rural and urban male subjects revealed that the intake of total fat (84 g/day) by the rural subjects was significantly (p≤0.001) higher than the total fat (62 g/day) intake by urban subjects. Similarly, the total fat intake was significantly (p<0.001) higher in rural female subjects (80 g/day) as compared to urban (64 g/day) subjects. Desi ghee (42%) and mustard oil (59%) were the most preferred oil for household consumption once a day in rural and urban subjects. Rice bran oil was consumed once a day by rural (10%) and urban (14%) subjects. Most of the subjects (76%) in rural and urban households preferred to consume homemade desi ghee and butter. Kachhi ghani mustard oil was consumed by majority of the urban subjects (94%). Females were decision maker for the purchase of edible oil in rural (42%) and urban (82%) families. Fortune was the most preferred brand of edible oil in the market by rural (46%) and urban (29%) subjects. The reason behind their brand purchase was quality, price and past experience of the oils. The classification of Body Mass Index (BMI) revealed that most of the rural and urban subjects were in the normal range of BMI (18.50-24.99 kg/m2). Most of the rural subjects (36%) who consumed the combination of desi ghee + mustard oil had their average BMI of 22.8±0.8 kg/m2. The present study concluded that the majority of the rural (52 and 10%) and urban (66 and 42%) subjects who consumed desi ghee and mustard oil were having their BMI in normal category. The percent energy contribution from total fat intake accounted for 11 and 15 percent of variation in BMI of rural and urban subjects.ThesisItem Restricted Assessment of Female Athlete Triad syndrome in collegiate athletes(Punjab Agricultural University, Ludhiana, 2022) Sukhpreet Kaur; Navjot KaurThe present investigation was undertaken to study the female athlete triad syndrome in collegiate athletes. The survey regarding nutritional status, menstrual dysfunction, bone mineral density as well as eating disorders was carried out. Sixty athletes and sixty nonathletes were in the age group of 18 to 25 years who were participating in five sports were selected from Punjab Agricultural University and Khalsa College of women, Ludhiana. The nutritional status of athletes was assessed by a dietary survey using the 24-hour recall method, anthropometric measurements and biochemical parameters. The daily average energy intake of athletes i.e. 2421 Kcal was found more than non-athletes i.e. 1561 Kcal. Except for ascorbic acid and folic acid in athletes as well as protein and fats in non-athletes, both groups were unable to meet the standards. Eating disorders were found more in non-athletes (38.3%) than in athletes (13.3%). Mean scores of type of eating disorders such as dieting, oral control, bulimia and food preoccupation was 10.52±4.81, 5.55±3.89 and 5.05±1.67 as compared to athletes i.e. 7.02±3.9, 3.57±1.12 and 2.36±1.08 respectively. In contrast with non-athletes, low energy availability i.e. ≤30 Kcal/Kg/FFM was reported in athletes. The percentage of menstrual dysfunctions was found more in athletes i.e. 58.3 percent as compared to nonathletes i.e. 36.3 percent in the form of primary amenorrhea, secondary amenorrhea and oligomenorrhea. On the other hand, PCOD, dysmenorrhoea and the pre-menstrual syndrome were found more in non-athletes due to lack of exercise. Athletes were more anaemic in comparison to non-athletes. There was no significant difference found in hormonal status in both groups. BMI of 68.3 percent of athletes and 75 percent of non-athlete was in the normal range. DEXA revealed that non-athletes had low bone mineral density as compared to athletes due to low consumption of calcium, increased caffeine and carbonated consumption. On the basis of this study it was concluded that awareness regarding the serious consequences of female athlete triad should be generated amongst young athletes as well as non-athletes.ThesisItem Restricted Impact of online food ordering on nutritional status of college students(Punjab Agricultural University, Ludhiana, 2022) Arora, Tania; Sharma, SonikaTo explore the extent and type of online food ordering and its association with nutritional status and physical activity of college students, data was collected from 400 students of Punjab Agricultural University. The students were segregated on the basis of gender (male/female), background (rural/urban), residence (hosteller/days scholar) and family annual income and the data was interpreted. The survey was conducted to obtain data pertaining to their demographic profile, dietary intake, Healthy Eating Index (HEI), physical activity level, anthropometric measurements and the usage of online food ordering apps. Majority of the respondents (55%) were ordering on a weekly basis. It was observed that snacks were the most commonly ordered meal with a significant result among day scholars, urban and female respondents. Effect of COVID-19 pandemic was seen on online food ordering and it was observed that the frequency of ordering food especially non-veg and cold items faced a significant slump during COVID-19 scenario. Nutritional status was assessed and the results revealed that Physical Activity Level (PAL) as well as BMI was found to be significantly higher in males. The percent adequacy of pulses and GLV was in the range of 10-40%, not meeting even half of the required limits while that of fruits and milk was more than 100%. Sugar intake of hostellers was significantly more as compared to that of day scholars. There was more than 100% adequacy in the intake of protein, fats and carbohydrates, 70-86% adequacy of calcium and less than 50% adequacy for fiber, zinc, vitamin A and iron among female respondents. Eighty percent of the students need improvement in the diet while 20% were having poor diet as revealed by their HEI score. Males and the respondents of upper income group were ordering food using apps more frequently as compared to their counterparts. Moreover, respondents ordering food frequently using apps were having significantly higher BMI and were ordering mostly snacks, lunch and dinner meals.ThesisItem Open Access Study on indigenous traditional knowledge regarding food preparations of Sri Muktsar Sahib district of Punjab(Punjab Agricultural University, Ludhiana, 2022) Lovepreet Singh; Brar, Jaswinder KaurThe present investigation was carried out to identify and document the traditional indigenous knowledge of food preparations of Sri Muktsar Sahib district of Punjab. One hundred households with at least one woman above sixty years of age were selected. An interview schedule was used to collect information from the women respondents in the age category of 60 years and above on Indigenous Traditional Knowledge (ITK) regarding foods prepared for different age groups i.e. infants, preschool children, adolescents, adults, pregnant women, lactating women and elderly. Sixty-eight food preparations traditionally prepared in the selected households were identified and documented under six food groups. The findings revealed that eight food preparations were for infants while 14 preparations were specifically for pre-school children, 29 for adolescents, 41 for adults, 4 for pregnant woman, 5 for lactating woman and 30 for elderly members in the selected households. The preparation of kanak pinni and bajra pinni for preschool children was reported by 42 and 43% of the respondents, while 45 and 65% of households used to prepare these for adolescents and adults, respectively. Desi ghee with milk was consumed by pregnant women of selected 40% households, whereas, panjiri and parshad with ajwain was consumed by lactating mothers of 32 and 38% of the households, respectively. Makki da daliya was prepared for elderly people in 28% of the households. The primary reasons for consuming the traditional food preparations were reported to be the growth and development of children, to regain the lost strength during birth process by mother, to purify blood, to cure infections, to boost immunity and to relieve gastrointestinal problems like diarrhea, constipation etc. Thirty-one reported food preparations were consumed during all seasons, while 30 and 7 were consumed during winter and summer season, respectively. Most of the food preparations were consumed as evening snack i.e. in 51% of the households followed by mid-morning (43%), lunch time (35%), early morning and bed time (21%), dinner (12%) and as breakfast (10%). The reported indigenous food preparations were documented in the form of booklet so that these documented food preparations can be popularized as an attempt to preserve traditional wisdom regarding health foods.
