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Efficacy of iron fortified jaggery cubes to improve blood haemoglobin levels of anemic women
(Punjab Agricultural University, 2022) Rana, Urvashi; Bains, Kiran
The 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.
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Organoleptic and nutritional evaluation of bakery products incorporated with foxnut (Euryale ferox) powder
(Punjab Agricultural University, 2022) Kapoor, Surbhi; Amarjeet Kaur
The 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 food
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Potential utilization of wild melon (Cucumis melo spp.) for antioxidant rich products.
(Punjab Agricultural University, 2022) Prabhdeep Kaur; Harpreet Kaur
The 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.
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Fatty acid profiling of bakery products available in market
(Punjab Agricultural University, Ludhiana, 2022) Prabhjot Kaur; Choudhary, Monika
Fifty 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.
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Evaluation of prebiotic potential of selected fruit peels
(Punjab Agricultural University, Ludhiana, 2022) Prabhjot Kaur; Choudhary, Monika
Eight 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.
Open Access
Optimization of nutritional & biochemical composition and development of health foods - A study of microgreens
(Punjab Agricultural University, Ludhiana, 2021) Bhatt, Pooja; Sharma, Sonika
Microgreens (seedling of vegetable and herbs) are gaining popularity as a new culinary ingredient due to their high nutrient content. The present study optimizes the best combination of cultivation and harvesting to attain nutrient quality in four culinary microgreens belonging to different families. Results revealed that the best technique for optimization of nutrient composition was soaking the seeds overnight, outdoor cultivation and harvesting at an early stage (10th day). Based on NQS 7.1 broccoli microgreens were most nutrient dense microgreen followed by spinach microgreens. Microgreens contain significantly (p<0.05) higher nutrients and bioactive compounds as compared to their sprouts and mature counterparts. Just 100g of microgreens fulfilled more than 100% of Estimated Average Requirements (EAR) of minerals among Indian adults. Drying methods influenced the nutritional composition of the broccoli microgreen powder. β-carotene content (400.54ug/100g), total phenolic content (2645.88 mg GAE/100g) and flavonoids (673.82 mg QE/100g) of shade dried microgreens was significantly higher. A significant higher content of ascorbic acid (16.80 mg/100g), chlorophyll (3.63g/100g), antioxidant activity (67.55%) and all the minerals was reported in microwave dried microgreens. Further fresh microgreens,microgreen juice and powdered microgreens were incorporated in commonly consumed health foods in order to enhance their taste and nutritional composition. All the health products i.e. missi roti, cooked vegetable and dal, salads, juice blend, flavoured milk and food sprinkler supplemented with broccoli microgreens were organoleptic highly acceptable. In term of fresh broccoli microgreens supplementation, 25% in missi roti, 5 and 7.5% in cooked vegetable and dal, 30 and 40% in russian and tofu salad was highly accepted. Incorporation of fresh broccoli microgreen juice at 30% in juice blend and flavoured milk was highly acceptable. Powdered broccoli microgreens supplemented at 40 % of in regular spice mix was highly accepted. Overall nutritional composition in broccoli microgreens supplemented health foods had significantly (p<0.05) high content of vitamins C, β-carotene content and minerals namely calcium, zinc, iron, potassium and magnesium when compared to the control product.
Open Access
Impact of mid day meal scheme on household food security in Punjab
(Punjab Agricultural University, Ludhiana, 2022) Sharma, Priyanka; Grover, Kiran
The present study was undertaken to examine the various mid day meal practices in relation to nutritional adequacy and food safety measures in the government primary schools. The perception of families of mid day meal beneficiaries about mid day meal scheme and its impact on their household food security status in Punjab was also assessed. A total of 480 mid day meal beneficiaries (7-9 years) and their families were selected using multistage random sampling technique from the three agro-climatic regions (central plain, south-western and sub-mountain undulating region) of Punjab. For the purpose, 160 mid day meal beneficiaries were selected from 8 schools belonging to two blocks of each district (Ludhiana, Bathinda and Nawanshahr). Infrastructure of the selected schools in Punjab was found to be good and satisfactory practices were observed with regards to food safety and hygiene. The bacterial and fungal count in meal samples were in the safe range. The findings revealed that adequate food ingredients (99 g of wheat and rice and 21 g of pulses) per child were provided by the schools and energy (445 kcal) and protein (17g) content of the mid-day meals was also at par with the recommended guidelines. However, average daily food and nutrient intake was found to be inadequate as compared to the suggested dietary intake and estimated average requirement. Prevalence of thinness and underweight was observed to be more in boys than girls, however, girls were more stunted than boys. Prevalence of anaemia was found to be 26 per cent in the selected mid day meal beneficiaries. The results revealed that 61 per cent of the families were from the upper lower class and the prevalence of food insecurity was high at 77 per cent. Food insecure families had a relatively higher perception about the mid day meal scheme as compared to the food secure families. Family income, socio-economic class, food expenditure, food consumption and perception about the mid day meal scheme showed a significant impact on the household food security status. Prevalence of malnutrition (wasting, stunting and underweight) was observed to be higher among the children in the food insecure families. Household food security status was found to be increasing with the increase in the family size. The findings recommend a need to create awareness regarding the benefits of various programmes implemented by the Government to combat malnutrition and improve the household food security
Open Access
Study on the formulation and efficacy of nutrient dense ingredient mix for improvement of energy and iron status among women
(Punjab Agricultural University, Ludhiana, 2022) Seth, Kripa; Singla, Neerja
The present investigation was carried out to formulate a Nutrient Dense Ingredient Mix (NDIM) and to assess its efficacy in improving the energy and iron status of rural Punjabi women. After various organoleptic trials the most acceptable combination of NDIM with semolina (45g) , pearl millet (5g), whole green gram (10g), dried fenugreek leaves (10g), peanuts (10g), fat (15g) and other functional ingredients (5g) was selected, which was further subjected to nutritional evaluation. It was revealed that 100g of the cooked NDIM provided 437.4 Kcal of energy, 13.58g protein, 3.62mg iron, 42.39mg calcium, 0.92mg zinc and also had 69, 72 per cent of in vitro carbohydrate, protein digestibility respectively. To assess the shelf-life of the formulated mix, various parameters including free fatty acids (% oleic acid), peroxide value (mcq/kg), total viable count (cfu/g) and organoleptic acceptability were also determined. All these parameters showed a non-significant (p>0.05) change after 3 months of storage in air tight glass jars at ambient temperature. Furthermore, the efficacy of developed mix was tested on adult (18-50 years), undernourished (BMI<18.5 kg/m2) and anemic (Hb<12 g/dl) women. Sixty women from nearby villages of Ludhiana district were selected and equally divided into control and experimental groups. The experimental group was supplemented with 100 g of NDIM (the dose was decided based on the gap between energy, protein and iron intake and RDA of the Indian women received for the last 20 years) daily for 120 days along with nutrition education on a fortnightly basis whereas the subjects from the control group received no supplementation or nutrition education. Post intervention the adequacy of nutrients namely energy, protein and iron increased by16.9, 23.9, 16.8 per cent respectively among the experimental group subjects, resulting in a significant (p<0.05) increase in the nutritional indices of the selected subjects. The weight, BMI and hemoglobin of these subjects increased by 2.28 kg, 0.91kg/m2 and 0.68g/dl respectively. The pre and post assessment of the Knowledge, Attitude and Practice (KAP) score of the control and experimental group depicted a significant (p<0.05) improvement in the scores of the experimental group. Thus, it can be concluded that the nutrition intervention in terms of supplementation along with nutrition education can be an effective tool in improving the nutritional status of undernourished women.
Open Access
Consumption pattern of rice bran oil in the district Sangrur
(Punjab Agricultural University, Ludhiana, 2022) Jyothula, Hema Naveena; Choudhary, Monika
The 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.

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