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ThesisItem Open Access Iron deficiency anaemia among children (3-6 years) in U. S. Nagar, Uttarakhand & development of iron rich ready to eat extruded snack(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Suri, Shweta; Dutta, AnuradhaThe present study was undertaken to determine the prevalence of anaemia among children aged 3-6 years in U. S. Nagar district of Uttarakhandand develop an Iron-rich Ready to Eat (RTE) extruded snack, evaluate its quality characteristics and assess its in vitro iron bioavailability. Barnyard millet, defatted soy flour, amla (Indian gooseberry) powder and rice flour were used for development of the extruded snack. Results showed that prevalence of anaemia among subjects in the study area was 70.51 % with a mean haemoglobin level of 9.91g/dl (±1.9g/dl). Majority of subjects were moderately anaemic (59.28 %), followed by mildlyanaemic (31.27 %) and severelyanaemic (9.45 %). Cross-sectional survey showcased that majority of the subjects belonged to lower middle-class families having per capita income of 1130-2259 Rs./month (36.93 %). About 84.36 % of subjects belonged to nuclear familyand majority of families (47.18 %)had 3-4 children. Anthropometric assessment revealed that mean weight and height of the subjects was 16.62 ±4.02kg and 106.18±11.33cm. About6.41% subjects were underweight (low weight for age), 7.95% were stunted (low height for age) and 4.10% subjects were wasted (low weight for height). Dietary assessment revealed that majority of subjects were non-vegetarian (51.03%) and consumed three meals a day (73.33 %). Around 72.82% subjects consumed eggs and 71.79 % consumed milk regularly. About 32.31 % of the subjects had the habit of skipping meal. Clinical assessment showed that majority of subjects had normal hair, eyes, lips, tongue, teeth, gums, skin and nails. Personal hygiene data revealed that 88.21% subjects bathed daily. Majority of subjects used to walk barefoot (53.59%) and 30.51% subjects had intestinal worm infestation. Factors such as mother's illiteracy, monthly income of the household, history of anaemia among mothers, child barefoot walking, history of worms in child's stool, and lack of habit of hand washing were closely associated with the increased risk of anaemia among children as assessed inmultivariate regression analysis. Nutrient estimation of raw materials used for development of extruded snack revealed that defatted flour had the highest crude protein (48.34g/100g), crude ash (6.85g/100g), and calcium (157.74mg/100g) content. Barnyard millet showed highest crude fibre (11.25g/100g), crude fat (2.15g/100g), iron (16.49 mg/100g), total dietary fibre (28.00g/100g), total flavonoid (163.08mg RE/100g),and total antioxidant activity (60.54%).Amla was observed to have highest ascorbic acid (488.29mg/100g) and total phenol (208.04mg GAE/100g) content. BoxBehnken design of Response Surface methodology was used for optimization of process variables. Optimization revealed that blend ratio (6:1), barrel temperature (115°C) and amla (12.25g/100g of the total flour) was found to be highly acceptable combination for preparation of extruded snack. Optimized extruded snack was significantly superior than the control rice based extruded snack in terms of crude protein (18.91g/100g), crude fibre (2.33g/100g), crude ash (1.89g/100g) and crude fat (1.55g/100g). However, control snack had significantly higher carbohydrate (86.86g/100g) and physiological energy value (380.67Kcal/100g). Iron (15.71mg/100g), calcium (68.80mg/100g) and ascorbic acid (30.61mg/100g) content of optimized snack was significantly higher. Total phenol, total flavonoid and total antioxidant activity of optimized snack were significantly higher than the control snack. Physical parameters (length, diameter &volume) and textural property (crispiness) of control snack were better than the optimized snack. A non-significant difference was found between sensory properties of optimized and controlsnack. Keeping quality results of optimized extruded snack showed that microbial quality, moisture, free fatty acid, peroxide value and sensory quality were under acceptable limit for over 2 months storage at ambient temperature in both aluminum laminated and LDPE packets. Optimized extruded snack showcased significantly high in vitro iron bioavailability (42.61 per cent) as compared to control snack and composite flour. Therefore, it can be concluded that blend of barnyard millet, defatted soy flour, amla powder and rice flour can be successfully utilized for the development of iron rich Ready to Eat (RTE) extruded snack for improving the iron status of the population.ThesisItem Open Access Assessment of quality characters of whole, dehulled and split cowpea (Vigna unguiculata (L.) Walp) and its husk(2017-06) Suri, ShwetaCowpea (Vigna unguiculata (L) Walp) is a legume belonging to family Fabaceae and genus Vigna. Cowpea is a nutritious legume and also a good source of protein. Keeping in view the advantages of cowpea seeds, the Pant lobia -5 seeds were taken for the present study. Pant lobia-5 seeds was subjected to different processing techniques (Dehulling and splitting) so as to increase its consumption among the Indian population. The nutritional quality of cowpea seeds including proximate composition was analyzed. Also the micronutrient content such as iron, magnesium, zinc and calcium and amino acid content such as methionine, tryptophan and lysine content of cowpea seeds was analyzed. The dietary fibre and antioxidant activity such as total phenol, total flavonoid content and total antioxidant activity was also analyzed. The sensory evaluation of different processed forms of cowpea dal and storage stability of cowpea seeds was also done. It can be concluded from the present study that the cowpea variety (Pant lobia-5) is a nutritious legume. The study establishes that cowpea seeds can also be utilized in dehulled and split forms besides the traditional use as whole cowpea seed. Dehulling of cowpea seeds has emerged as a better processing technique as compared to splitting because the protein and specifically the tryptophan content increases due to this process. The storage studies of processed cowpea seeds further showed that processing does not bring about a significant change in the storage stability of the processed cowpea seeds upto six months when stored in air tight plastic container. Sensory evaluation of the differently processed cowpea showed that dehulled cowpea dal had the highest acceptance. It emerges from the study that dehulled cowpea seeds are nutritionally and organoleptically superior to split and whole cowpea seeds.