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Subject: Food and Nutrition × End date: 2004 × Start date: 2004 × Type: Thesis ×
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    ThesisItemOpen Access
    Nutritional evaluation of some medicinal plants
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Joshi, Mahima; Awasthi, Pratima
    Medicinal plants are known for millennia and highly esteemed all over the world. Now a days herbal medicines have been widely used due to their low cost effectiveness, low side effects, eco-friendly and potent nature as compared to synthetic or allopathic medicines. The medicinal value of the drug plant is due to the presence of some of the important chemical compounds, which produces a definite physiological action on the human body. Along with these chemical compounds some nutrients may also be present in these medicinal plants. So, this study was planned to study the proximate principles, mineral and vitamin content of nine medicinal plants. The plants selected were Brahmi, Mandukaparni, Ashwagandha, Krishnasariva, Mudgaparni, Bari Dudhi, Choti Dudhi, Safed musli and Gethi. The plants were collected, dried, grinded and stored and then the nutritional composition of these plants was studied. The results showed that brahmi panchang contained low fat, high energy and sodium contents. Mandukaparni contained high total ash, iron (151.67 mg/100g), sodium and zinc contents. Ashwagandha contained high carbohydrate, energy (309 Kcal/100g) and ascorbic acid contents. Krishnasariva contained low fat, high iron (145.05 mg/100g) and ascorbic acid (6.50 mg/100g) contents. Mudgaparni panchang and seeds contained high magnesium content and seeds contained high energy (370 Kcal/100g) content. Bari dudhi contained high fiber, calcium (729.07 mg/100g), copper and β-carotene (1011 μg/100g) contents. Choti dudhi contained high total ash, fiber, calcium (734.74 mg/100g), iron (169.20 mg/100g), zinc (12.47 mg/100g) and β-carotene (1900.67 μg/100g) contents. Safed musli contained low fat, high carbohydrate and energy (332 Kcal/100g) contents. Gethi contained low fat, high carbohydrate and energy (346 Kcal/100g) contents. Gethi and mudgaparni seeds are also used for eating purposes. From the results it is very much obvious that these medicinal plants are not only providing their medicinal values but also some of the nutrients which are of nutritional significance for the humans. So, these medicinal plants can also be used as therapeutic agents for eradicating the degenerative diseases and deficiency disorders.
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    ThesisItemOpen Access
    Development of nutri-biscuits and its supplementation effect on growth and hemoglobin level of school children
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Chaudhary, Asha; Bhattacharya, Leena
    Inadequate food intake, both in quantity and quality is a major determinant of widespread prevalence of nutritional deficiencies in school children. Therefore, to supplement the deficient diet two kinds of nutri-biscuits were developed using oogal and soybean leaf powder separately. These nutri-biscuits having good sensory quality and low in cost, provided 468 kcal, 4.6 g protein, 20.54 g fat, 2.48 mg iron and 1364 μg β- carotene per100g. Study was carried out on forty children of 9-12 yr of age for two months. In first month, 50 g oogal leaf nutri-biscuits and in next month 50 g soybean leaf nutri-biscuits were given to the twenty experimental children. Other twenty children were in control group. Anthropometry and hemoglobin estimation was done before and after each supplementation. After the first month of feeding 50g oogal leaf nutri-biscuits the increase in hemoglobin level was from the basal level of 7.51± 0.65g/dl to 7.75 ± 0.63g/dl, increase in height was from 130.58 ± 6.16 cm to 130.68 ± 6.16 cm and increase in weight was 23.80 ± 2.97kg to 24.25 ± 2.90 kg. After this , when subjects were fed soybean leaf nutri – biscuits the increase in hemoglobin level was 7.75 ± 0.63g/dl to 8.09 ± 0.57g/dl, increase in height was 130.68 ± 6.16 cm to 130.71 ± 6.16 cm and increase in weight was 24.25 ± 2.90 kg to 24.68 ± 3.03 kg. Statistical results showed that there is significant increase in hemoglobin level in two months. Improvement in mean height and weight of subject was noticed. It was concluded that feeding nutri-biscuits is feasible, cost effective and practical way of supplementation and has potential to improve health and hemoglobin status of school children. So it can be conclude as an option for addressing micronutrient deficiencies in school children.
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    ThesisItemOpen Access
    A study on the preparation and utilization of papaya (Carica papaya) powder
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Chauhan, Monika; Shukla, Pushpa
    The present study was undertaken with the two varieties of papaya (Carica papaya) i.e. Pant papaya I and Pant Papaya II,ss which were dried by two different methods i.e. sun drying and oven drying. Study revealed that sun dried powder of Pant Papaya II variety contained slightly higher values for moisture (8.0%), fat (3.75%), fiber (2.44%), ash (5.05%) & carbohydrate (75.73%) than the sun dried powder of Pant Papaya I while sun dried powder of Pant Papaya I variety contained higher values for protein (6.71%) and energy (361.25 kcal/00g) than sun dried powder of Pant Papaya II. In case of oven dried powder, values for moisture (8.25%), protein (6.56%), fat (3.5%), carbohydrate (74.78) and energy (356.86 kcal/100g) were found to be higher in Pant Papaya II variety than in Pant Papaya I variety and the values for fiber (2.8%) and ash (5.25%) were higher in case of Pant Papaya I variety than in Pant Papaya II variety. -carotene content of oven dried papaya powder of pant papaya I variety was found to be highest i.e. 2256.75 g/100g & lowest content was found in case of sun dried powder of Pant Papaya II i.e. 2212.0 g/100g. The oven dried papaya powders of both the varieties were utilized to prepare two food products i.e. Kheer mix and Vermicelli in different combinations with other ingredients like rice, refined wheat flour, sugar and cow’s milk. All the combinations of both the products were found to be acceptable as their sensory scores ranged from 7.6 to 8.2 for Kheer and 7.4 to 7.6 for Vermicelli on Hedonic Scale. The -carotene content was analyzed in the formulated products and it was found that in case of Kheer and Vermicelli (both) the product C were containing highest amount of - carotene i.e. 81.27 g/100g and 82.52 g/100g, respectively. Storage analysis for the content of -carotene was also done in all the papaya powders and significant decrease was noticed within 45 days of storage in all the powders.
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    ThesisItemOpen Access
    Development of value added products from aonla (Emblica officinalis) and their evaluation for nutritive and storage quality
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-07) Rajni Bala; Shukla, Pushpa
    The present study was undertaken with the two varieties of aonla (Emblica officinalis) i.e. Pant Aonla I and local Aonla which were made into pulp by two methods i.e. Boiling and Pressure-cooking. The nutritional analysis of aonla pulp revealed that boiled pulp of Pant Aonla I variety contained slightly higher moisture (89.25 %), total phenols (2.19%), total sugar (7.25 %), reducing sugar (2.38 %),than boiled pulp of Local Aonla variety while boiled pulp of local aonla variety contained higher values of crude fiber (2.67 %), vitamin C (363.3 mg/100g), and iron (0.82 mg/100g) content. In case of pressure cooking pulp of Pant Aonla I, values for moisture (90.5%), total sugar (7.17%), reducing sugar (2.29 %) were found to be higher that Local Aonla variety and the values for crude fiber (2.61 %), vitamin C (411.5 mg/100g), and iron (1.08 mg/100g) were found to be higher in Local Aonla variety. Two types of value added products i.e. slab and chutney using different combinations of aonla pulp with sugar and flavouring agents i.e. cinnamon and cardamom were developed. Their nutritional composition, sensory quality and storage stability were evaluated. Both of the products (Slab and Chutney) were found to acceptable on the hedonic scale ranging sensory score from 7.6 to 8.3 for slab and 7.5 to 8.3 for chutney. The nutritional analysis of products revealed that slab and chutney prepared from pressure-cooking of Local Aonla variety was superior to other prepared slabs and chutney as these contained highest amount of vitamin C (114.23 mg/100g) and (86.95 mg/100g). The products slabs and chutney were stored in HDPE (150 gauze) plastics bags and in glass jar container for storage analysis. After storing products for a period of two months significant changes were found in vitamin C content after 15 days. But no significant changes were found m moisture, non-enzymatic browning and in acceptability after 60 days.