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Author: Bansal, Megha × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: M.Sc ×
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    Effect of supplementation of malted ragi (Eleusine coracana) beverage on nutritional status of sportswomen
    (Punjab Agricultural University, Ludhiana, 2017) Bansal, Megha; Navjot Kaur
    Five malted ragi beverages were prepared by using milk, ragi, honey and different fruit combinations. Malted ragi was incorporated at three different levels of 5, 10 and 15 percent. The developed malted ragi beverage was organoleptically evaluated by the panel of judges and sportswomen. Both the panels gave the highest overall acceptability scores to the banana based malted ragi beverage supplemented with 5 percent malted ragi. The most accepted level was chemically analysed for proximate composition, amino acids, vitamins, minerals, available carbohydrates and antinutritional components by using standard methods. Thirty sportswomen in the age group of 18 to 22 years were selected from Punjab Agricultural University, Ludhiana to determine the effect of supplementation of malted ragi (Eleusine coracana) beverage on nutritional status of sportswomen. During experimental period sportswomen were supplemented with 250 ml of most acceptable beverage for the period of four months. The results revealed that the developed beverage was having good amount of energy (218.19 kcal), protein (11.78 g), fat (6.81 g), calcium (172.6 mg), iron (3.73 mg) and phosphorus (102.2 mg) per 100 g. The mean daily food intake of cereals, pulses, roots and tubers, fruits, milk and milk products, fats and oils and sugars increased significantly (p≤0.05) after experimental period. Also significant increase was observed (p≤0.05) in the intake of energy, protein, carbohydrates, calcium, iron, phosphorus, vitamin A, folic acid and vitamin C after the experimental period. The hemoglobin, TIBC and serum calcium of the sportswomen after experimental period was increased to 12.30 g/dl, 457.01 µg/dl and 9.77 mg/dl, respectively. Therefore, ragi in malted form can be utilized for the development of highly nutritious beverage.
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    Physiological studies on seed ageing in bitter gourd (Momordica charantia L.) cv. Punjab 14
    (Punjab Agricultural University, Ludhiana, 2017) Bansal, Megha; Bedi, Seema
    Bitter gourd (Momordica charantia L.) cv. Punjab 14 seeds harvested in mid-June were subjected to three post-harvest storage procedures, viz., fresh seeds (5°C; 30% RH) for 8 months (stored in refrigerator), stored seeds (kept at room temperature) for 8 months and accelerated aged seeds. Fresh seeds stored in refrigerator were subjected to accelerated ageing (45°C; 90% RH) for 3, 6 and 9 days respectively. Our results showed that increasing ageing duration resulted in reduction in germination percentage and seedling vigour index. All the ageing treatments resulted in membrane damage, as is evident from higher solute leakage in aged seeds. Besides physiological changes, biochemical changes due to ageing included a reduction in content of total soluble proteins whereas, the total soluble sugars and total free amino acids increased with accelerated ageing. There was a decrease in the activities of antioxidant related enzyme, viz., catalase and peroxidase. Exceptionally, α-amylase activity increased with accelerated ageing. The amount of ascorbic acid, α-tocopherol and DNA also reduced with accelerated ageing. Protein profile (SDS-PAGE) of aged seeds showed alteration in banding pattern when compared to that of fresh seeds.