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Status of trace elements and electrolytes in pregnancy induced hypertension and its effect on neonatal health
(Punjab Agricultural University, 2023) Himlesh; Grover, Kiran
The present study was conducted to assess the prevalence and determinants of pregnancy-induced hypertension (PIH) along with the effect of maternal status of trace elements and electrolytes on neonatal health in Punjab. The prevalence of pregnancy induced hypertension was found to be 8.1 percent which was further observed as gestational hypertension (90%), preeclampsia (7.5%) and eclampsia (2.5%). The history of chronic hypertension (r=0.86), diabetes Mellitus (r=0.38), hypothyroidism (r=0.37), Poly Cystic Ovarian Disease (r=0.22) and family history of hypertension (r=0.22) was observed as the significant (p<0.05) determinants of pregnancy induced hypertension. The comparative assessment of trace elements and electrolytes between normotensive (n=30) and hypertensive antenatal subjects (n=30) conducted in Government Rajindra Hospital, Patiala revealed a significantly (p<0.05) higher mean Systolic and Diastolic Blood Pressure of hypertensive subjects. A significant difference in daily food intake and serum concentration of trace elements (calcium, magnesium, iron, selenium, copper and zinc) and electrolytes (sodium, potassium and chloride) was also observed. The effectiveness of diet counseling was evaluated by selecting two groups of pregnancy induced hypertensive subjects i.e. Experimental (with diet counseling) and Control (without diet counseling). The diet counseling based on Dietary Approaches to Stop Hypertension (DASH) was provided to experimental group for 3 months at a regular interval of 15 days. The findings reported significantly lower Systolic ( 143.8±20.6 vs 150.7±11.4 mmHg) and Diastolic (93.5±3.9 vs 96.8±5.96 mmHg) Blood Pressure in experimental group. The counseling resulted in significantly (p<0.05) higher mean intake of fruits, vegetables, milk and milk products in experimental group. Further, the trace elements levels were also observed to be significantly (p<0.05) higher in experimental group with better neonatal outcome. Hence, nutrition and diet counseling should be provided to all the women of reproductive age group to manage the pregnancy related complications for better health of neonates.
Embargo
Optimization of low glycemic index meals for diabetic patients using key food ingredients
(Punjab Agricultural University, 2023) Sharma, Vibhuti; Bains, Kiran
The present study was carried out to optimize low glycemic index meals for diabetic patients using key food ingredients. The dietary survey was carried out on 100 diabetic men and women in the age group of 40 to 60 years. The representative samples of a lunch meal of the subjects were collected to determine resistant, digestible and total starch, proximate principles, total, soluble and insoluble dietary fibre, and in vitro Glycemic Index (GI). Ten meal combinations were optimized by using key foods namely multigrain chapati, whole mungbean daal, spinach vegetable preparation, bottle gourd vegetable preparation curd and salad and nutritionally analyzed. Higher waist to hip ratio was observed in 63.4% of men and 59% of the selected diabetic men and women, whereas, 70.7 and 56.4% of men and women had Body Mass Index more than the cut off value of 23 kg/m2. The total cholesterol, LDL-C, triglycerides, systolic blood pressure and diastolic blood pressure was high i.e. more than the cut-off values among 56.1, 65.9, 61.0, 56.1 and 63.4% of the selected diabetic men while the corresponding values for women were 35.9, 51.3, 41.0, 61.5 and 48.7% while 63.4% of men and 46.2% of women had lower HDL-C values. The representative meals of diabetic men and women were high in Glycemic Index (70.95) and Glycemic Load (53.47). High GI (GI: >70) meals were consumed by 71.5% of diabetics while 28.5% of them were consuming moderate GI meals (GI: 56-69). The meal combination comprising of multigrain chapati +whole mungbean daal + spinach vegetable preparation + curd + salad had the highest dietary fibre content, the values of insoluble, soluble and total dietary fibre being 16.56, 4.65 and 21.24g, respectively. The average blood glucose response at 0, 30, 60, 90 and 120 minutes after the ingestion of this meal combination was 62.8, 63.3, 76.2mg/dL, respectively, the corresponding values for standard glucose were 79.8, 141.4, 147.0, 124.7 and 112.7 mg/d. The in vivo Glycemic Index of the optimized meal combination was 49.81 which was much lower than the habitual meals of the studied population. All other optimized combinations were also in the low Glycemic Index (GI) foods category (55 or less) with low Glycemic Load (10 or less), hence, offer meal choices to the diabetic patients and are culturally acceptable in terms of practices and preferences.
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.
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Association of dietary intake of omega-3 polyunsaturated fatty acids with metabolic syndrome among adults of Ludhiana district of Punjab
(Punjab Agricultural University, Ludhiana, 2023) Poonam; Bains, Kiran
Association of dietary intake of omega-3 polyunsaturated fatty acids (PUFA) with Metabolic Syndrome (MetS) was assessed among urban and rural adult men and women of Ludhiana district. The screening of one thousand adult men and women (25-65 y) revealed that the prevalence of MetS was higher among rural men (34%) and women (26%) in comparison to urban men (7%) and women (10%). The anthropometric parameters of MetS subjects of urban and rural areas were more than the reference values with no significant difference in urban and rural subjects. A significantly higher total cholesterol (p=0.004), HDL-C (p=0.008), LDL-C (p=0.033) was observed in urban men in comparison to rural men. The rural MetS subjects had significantly (p≤0.001) higher systolic and diastolic blood pressure. Red blood cells (RBC) fatty acids analysis showed that MUFAs namely palmitoleic acid (p≤0.001) and oleic acid (p=0.011) were significantly higher among the rural subjects. Omega-6 PUFA i.e. gamma linolenic acid (GLA) and omega-3 PUFA eicosapentanoic acid (EPA), docosahexanoic acid (DHA) and docosapentanoic acid (DPA) were significantly (p=0.03) higher among urban subjects while omega-3 alpha linolenic acid (ALA) was higher (p=0.014) in rural subjects. The dietary intake of omega 3 PUFA (ALA) was significantly (p≤0.05) lower in summer (0.61 to 0.81g/d) in comparison to winter (0.88 to 1.09 g/d) season among men and women from both urban and rural areas and was much lesser than the recommended level of 1.6 and 1.1 g/d for men and women, respectively. Flaxseed enriched omega 3 PUFA rich products viz. Snack Mix, nachos and rusk were standardized. The omega 3 PUFA (ALA) content was significantly (p≤0.05) higher in three snack mix formulations (23.19 to 42.84mg/100g), nachos (22.66mg/100g) and rusks (42.17mg/100g) than the traditional Alsi pinni (5.80mg/100g). All the standardized products had shelf life of two months at ambient temperature. Supplementation of Roasted flaxseed powder (RFP) @10 g/day and flaxseed oil (FO) @ 1g/day for 12 weeks to MetS subjects resulted in a significant decrease (p≤0.001) in RBC omega 6 PUFA (GLA) and a significant (p≤0.05,0.001) increase in RBC omega 3 PUFA viz. ALA, EPA and DHA. The results showed that RFP is beneficial for MetS subjects in reducing both Fasting blood glucose (-7.79 %) and HbA1c (-4.16%) whereas, FO reduced only HbA1c by -5.9%. On the other hand, HDL-C increased by 13.16% with RFP supplementation and 15.9% by FO supplementation. So, flaxseed can be included in the daily diets of Punjabi population as it is a culturally accepted, locally grown and easily available food product which has the potential to reduce the growing incidence of MetS among Punjabi population.
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.
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Formulation and nutritional evaluation of detoxifying drinks and their protective effect on hepatotoxicity
(Punjab Agricultural University, Ludhiana, 2021) Bohra, Jyoti; Sharma, Sonika
The present investigation was conducted to formulate and evaluate the nutritional composition of detoxifying drink variants and assess their hepatic and nephro-protective potential against carbon tetrachloride induced toxicity in rats. Standard drink (SD) was prepared by blending cucumber, mint, basil, ginger, cinnamon powder, and lemon juice and apple cider vinegar. From SD drink variants were prepared by adding 0.5%, 1.0% and 1.5% of lemongrass powder (LG5, LG10 and LG15) and celery powder (CL5, CL10 and CL15) respectively. The detoxifying drink variants were analyzed for moisture content, mineral content, vitamins, bioactive compounds and total antioxidant activity. The addition of lemongrass and celery powder in SD increased all the nutritional parameters. The highest dry matter concentration (99.87 mg/10ml) was found in CL15. Moreover, the highest content of ascorbic acid (2.79mg), β-carotene (132.40µg), total phenols (136.48mg), total flavonoids (30.20mg) and DPPH scavenging capacity (56.81% inhibition) was found in CL15. In minerals, maximum iron (0.81mg), magnesium (61.01mg) and manganese (0.893mg) content was found in LG15 while highest amount of calcium (31.15mg), zinc (0.329mg), selenium (0.853µg), chromium (0.179mg) and sodium (88.44mg) was found in CL15. In sensory evaluation LG5 variant was found to be highly acceptable. For animal study, 56 rats were divided into eight groups with each containing seven rats. Carbon tetrachloride (CCl4) was used to induce toxicity (0.5ml/kg/day i.p). CCl4 group drastically increased the liver function tests parameters AST, ALT, ALP and bilirubin and reduced the total protein and albumin level in blood plasma. CCl4 also increased the kidney function parameters like urea, uric acid and creatinine level as compared to normal control. The analysis of antioxidant status of animals showed that CCl4 significantly attenuated the antioxidant enzyme activity of SOD, GPx and CAT as well as decreased the reduced glutathione concentration and elevated malondialdehyde (MDA) level in both liver homogenate and erythrocyte lysate as compared to normal control group. The data reveals that pre-treatment of all detoxifying drink significantly corrected the liver and kidney function parameters which were otherwise hampered by CCl4 toxicity. Group VIII (receiving CL15+ CCl4) showed the maximum reversal of liver and kidney toxicity. The results of rats receiving CL15 were comparable to the results showed by rats receiving silymarin (standard liver drug). Thus, the study recommends that lemongrass and celery can strategically be used to formulate plant-based therapeutic drug for liver and kidney diseases.
Open Access
Development of malted cereal and legume based supplementary foods to combat malnutrition among children
(Punjab Agricultural University, Ludhiana, 2021) Sukhmandeep Kaur; Navjot Kaur
Six supplementary foods were developed using different levels of malted wheat, malted ragi, malted mung, carrot and flaxseed powder and ratio of 70:12.5:12.5:2.5:2.5 was found highly acceptable in dalia, 2.5:2.5:45:2.5:2.5 in khichdi, 90:0.5:5:2:2.5 in panjiri, 80:2:10:4:4 in biscuits, 10:2:80:4:4 in pancakes and 5:2:5:4:4 in seviyan. The highly acceptable foods along with control and processed ingredients were analyzed for nutritional and anti-nutritional factors. A significant (p<0.01) increase in protein (17.88, 10.47 and 7.27%), calcium (76.07, 11.64 and 9.83%), phosphorus (6.68, 11.14 and 3.94%) content along with essential amino acids was observed in malted wheat, ragi and mung, respectively. Phytin phosphors content was found to be significantly (p<0.01) decreased in malted wheat, ragi and mung i.e. 425.17, 477.95 and 475.55 mg/100g, respectively. Supplementary foods developed by using combination of malted flours, carrot and flaxseed powder were found to have significantly (p<0.05) improved proximate composition, minerals and amino acids content. In vitro protein and starch digestibility was also found to be increased in malted flours based products along with increased total phenols content. To study the impact of supplementation, 60 malnourished children (3-5 years), were selected from urban slum areas of Ludhiana city. The subjects in the experimental group were supplemented with 60±5 g of biscuits 6 days a week for a period of 4 months. In experimental group, a significant (p<0.01), (p<0.05) increase in intake of all food groups except milk and milk products and other vegetables, was observed with the significant increase in nutrients intake and significant (p<0.01) improvement in anthropometric measurements were also observed after supplementation and the prevalence of moderately and severely malnourished children was found to be reduced from 23.33 to 13.33 percent and 13.33 percent to zero, respectively. The developed supplementary foods can be easily provided in anganwadi centers and school feeding programmes as a cost effective strategy to combat malnutrition.
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Utilization of beetroot (Beta vulgaris L.) for the development and nutritional evaluation of functional foods
(Punjab Agricultural University, Ludhiana, 2021) Sehajveer Kaur; Navjot Kaur
Beetroot was utilized in different forms i.e. raw, powder and juice for the development and nutritional evaluation of various functional foods. Beetroot was processed to powder form using steam blanching for 8 minutes followed by refrigeration for 20 minutes method which resulted in significant increase in proximate parameters, mineral content, sugar content, bioactive components and antioxidant activity. Beetroot was used in the raw form to develop jam and candy, beetroot powder was utilized for development of bakery products viz. cake, cookies, bread and doughnuts. Beetroot juice was used to develop juice blend and whey drink whereas it was used as a natural colorant in ice-cream and cheesecake. The products developed by using raw beetroot, beetroot juice and beetroot powder were highly acceptable. Supplementation of beetroot powder in cake was acceptable at 25 percent level whereas supplementation of beetroot powder in cookies, bread and doughnuts was acceptable at 10 percent level for each product. Products developed from raw beetroot i.e. jam and candy contained significantly lower content of protein, fibre, ash, minerals, Vitamin C, anthocyanins, carotenoids, betalains and antioxidant activity as compared to raw beetroot. Whereas total phenols and flavonoids of jam increased to 6.02 and 11.92 percent and for candy increased to 27.02 and 6.45 percent, respectively as compared to raw beetroot. Crude protein, fibre, ash, mineral content, bioactive compounds and antioxidant activity of beetroot powder supplemented functional bakery products significantly increased as compared to control samples. Total phenols, flavonoids, betalains content and antioxidant activity in functional bakery products ranged between 83.23 to 95.63 mg GAE/100 g, 26.67 to 42.06 mg QE/100g, 241.80 to 601.22 mg/100 g and 45.58 to 59.71 percent, respectively. With respect to functional beverages, all the bioactive components decreased as compared to beetroot juice. Colour values revealed that jam had highest a* value followed by juice blend and whey drink. The results of consumer acceptability showed that all the products were strongly liked by majority of respondents except whey drink. Bioactive compounds and antioxidant activity of beetroot powder and the products developed from stored beetroot powder for three months significantly decreased but not as much to be deemed as non beneficial for health.

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