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ThesisItem Open Access Nutritional quality of improved varieties of cowpea and acceptability of cowpea incorporated extruded snack(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-06) Chaudhary, Pragya; Kushwaha, ArchanaLegumes are predominant source of protein in Indian dietaries and play a significant role in diminishing the protein crisis. But pulse production is not keeping pace with its escalating population. Due to inadequate supplies of food proteins, there has been a constant demand for protein sources for use as both functional food ingredients and nutritional supplements. Cowpea is an important grain legume crop with good protein together with an amino acid pattern complementary to that of cereals, making it a potentially important nutritional supplement in human diet. Improved varieties of cowpea with short maturity period and high yield brought from IITA, Nigeria are under breeding trial at Pantnagar (Uttarakhand; India). In the present investigation, eight improved varieties of cowpea viz. IT93K–452, IT97K–1042, Pant Lobia-1, IT1111, IT98K–1245, Pusa Komal, Swarnharita and IT82D–889 against one local variety were studied for their physico-chemical properties and nutritional quality. Cowpea incorporated extruded snacks were also developed from two improved (Pant Lobia-1 & IT97K–1042) and one local varieties using three different levels of incorporation viz. 15%, 20% and 25% of cowpea flour along with rice grits and semolina and were tested for their acceptability and storage stability. Results of physical characteristics and proximate composition showed significant difference among the cowpea varieties. Variations in content were found among varieties for moisture (10.42-13.05%), protein (22.16-30.47%), total ash (3.80-4.93%), crude fibre (2.42-4.52%), fat (0.86-1.35%), and carbohydrate (48.18-58.61%). Varietal difference dominated in minerals content and digestibility of cowpea proteins. Calcium and iron content ranged from 77-106 mg% and 3.37-6.87mg%, respectively in improved varieties whereas in-vitro protein digestibility ranged between 61.47-68.13%. All the developed extruded cowpea snacks were highly acceptable and scores of product using 20% incorporation of variety IT97K–1042 was found to be highest on the various parameters like colour, flavour, texture, after taste and overall acceptability as compared to similar existing extruded product in the market i.e. soy extruded snacks. Interestingly, cowpea extruded snacks varied in their protein content (10.75 to 13.90 g per cent) but their calorific value was almost alike. Extruded cowpea snacks packed in high density polythene bags were found to be shelf stable for a period of 2 months with no effect on their sensory quality. Results of consumer acceptability trial showed that cowpea extruded snacks were acceptable to all the age sections of population with more demand among children. It can be concluded from the present study that improved varieties of cowpea have better protein and minerals content and also the extruded cowpea snacks can be successfully developed with better acceptability over such existing contemporary extrudates.ThesisItem Open Access Food consumption pattern, nutritional status vis-à-vis nutrition knowledge of rural population of Champawat district(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-07) Joshi, Deepa; Kulshrestha, KalpanaUttaranchal is newly formed state of India. Hilly area here imposes a heavy burden on the health of the people and aggravates the problem of malnutrition, especially among rural population. The present study was planned to assess the nutrition status, consumption pattern and nutrition knowledge of the people in Champawat district, which included 100 families from four villages of the district. Results revealed a higher percentage of nuclear families (63%) in the area with average family size of 6 ± 1.8. Women literacy rate was 78% but only 11% had good nutrition knowledge. Majority of people were engaged in farming and average per capita income was calculated as 1123 ± 838.Only 19% families were found with good housing and sanitary conditions. Most of the families (74%) were non-vegetarian. Majority of the children started to be weaned at 6 months. Mean dietary diversity score for the families was calculated as 7.2 ± 1. The percent RDA intake of most of the nutrients was deficit except for fat and calcium. Based on the MUAC measurements, 85.33% males and 56.85% females were identified as at risk of malnutrition. About 4.16% boys and 19.06% girls between 0-5 years were severely malnourished, whereas in the age group 5-18years 29.41% boys and 25.93% girls were both wasted and stunted. About 3.23% males and 2.54% females were in CED grade III category. Iron deficiency was found among 30.15% subjects and common cold, cough, diarrhea and fever were major infectious diseases in the area. Dietary diversity score, housing and sanitary conditions, per capita income, nutrition knowledge and formal education of housewives were significantly correlated with the nutrition status of the people at p=0.01. Therefore for improving the nutrition status of the people these factors need consideration.ThesisItem Open Access Nutritive value and popping quality of some genotypes of finger millet(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2007-06) Chaturvedi, Radhika; Srivastava, SaritaMillets are rich sources of dietary fiber, phytochemicals, micronutrients and nutraceuticals and hence also termed as nutricereals .It is well accepted fact that millet consumers suffer less from some of the major physiological disorders such as diabetes mellitus, cardiovascular diseases, constipation, hypercholesterolemic problems, duodenal ulcer and obesity. Finger millet is the third largest crop of Uttarakhand .Finger millet is the richest source of calcium (344 mg/100g).The millet protein has balanced amino acid profile and good source of methionine and cystine. With the changes in scenario of utilization of processed food products and awareness of the consumers about health benefits finger millet has occupied a pride of place because of its functionalities, popping being a simple traditional technology enables to produce ready to eat foods which can be gainfully utilized for the production of low cost nutritious food supplements. The present study was carried out to investigate the physical properties, popping quality, sensory quality and nutritive value of some genotypes of finger millet. Grains of six genotypes (five brown and one amber) of finger millet (Eleusine coracana) were procured from department of plant pathology, College of Forestry and Hill Agriculture, Ranichauri. Analysis of physical characteristics and popping qualities of all six genotypes was done. Nutrient analysis of finger millet flour was done both before and after popping, to evaluate changes in nutrient composition on popping .Popped grains of all six genotypes were analyzed for their sensory quality by nine point Hedonic scale and score card method .The popping percent ranged from 54.0 (VL-315) to 84.0 (PES-400), amber colour genotype PRM-701 exhibited 74.0 percent popping. The results obtained have shown that amber colour genotype contain significantly higher amount of protein and iron than brown genotypes. After popping significant decrease was seen in moisture content. Significant differences were seen in proximate composition among different genotypes but no significant difference was seen before and after popping except in moisture content and energy value. In vitro protein digestibility improved on popping. Prolamin was found the dominating protein fraction in finger millet. No significant difference was found on the basis of sensory quality among all six genotypes in score card method, and nine point Hedonic scale.ThesisItem Open Access Microbial quality in reference to Bacillus cereus of boiled rice in restaurants and roadside dhabas of Pantnagar(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-07) Vyas, Shivani; Kushwaha, ArchanaRice dishes are frequently served in hotels, restaurants small food service establishments and held at ambient temperature. The practice of cooking rice and storing it prior to final serving and the final reheating process produces rice of an unacceptable microbiological quality which poses a risk to health. The present investigation was conducted to study the microbial quality of rice prepared in restaurants and road side dhabas of Pantnagar with reference to Bacillus cereus and the factors leading to microbial contamination so that control measures at critical control points in its preparation process can be suggested. For the present this study all the restaurants and roadside dhabas (n=17) of Pantnagar were interviewed and observed for hygienic and safety process followed in their units. Effect of ambient temperature in Feb. and Mar. and application of control and hygiene measures in Apr. on microbial quality and safety of boiled rice was studied in one volunteer food unit. The samples raw rice and boiled rice; food contact surfaces and water were collected periodically and analysed for total plate count (TPC), total coliform count (TCC) and yeast and mould count (YMC) and Bacillus count (BC) by using standard methods. The results showed that 29 per cent owners were educated up to graduation and above whereas only 3 per cent of the handlers were educated up to graduation. Almost all of the food units (94 per cent) were ranked poor with respect to personal hygiene, unit and environment hygiene and food handling practices and only had fair status. About 88 per cent prepared rice following unsafe and unhygienic practices viz. the preparation of boiled rice in bulk in advance; cooking kept ambient temperature in uncovered vessels. All the microbiological parameters viz. TPC, TCC, YMC and BC showed significant increase (p<0.05) with the change of season, with higher values in summer season. The TPC, TCC and YMC values at second hour of service in Feb. (1.75x103, 2.43x102 and 3.7x102 CFU/g) and Mar. (2.35x103, 4.4x102 and 5.23x102 CFU/g) were found to be significantly (p<0.05) reduced to nil in Apr. due to application of control and hygiene measures. Microbiological status of boiled rice was unsatisfactory in 23 per cent of the food units according to standard. Presence of B. cereus was confirmed in 76 per cent and 61 per cent of raw and boiled rice samples, respectively. Both, TPC (5.7x103, 8.1 x104 and 1.3 x106 CFU/g during one, two and three hour of holding) and TCC (2.7 x102 CFU/g, 9.2x102 and 7.2 x103 CFU/g during one, two and three hour of holding) differed significantly (p<0.05) with respect to holding time of cooked rice. None of the food contact surfaces (>105CFU/g) involved in boiled rice preparation qualified as per sanitary standards. Stored water contained coliforms more than 1100/ml hence it was judged not fit for use. Three critical control points (CCPs) viz. cooking, holding of cooked rice and reheating of cooked rice have been identified for safe preparation of boiled rice. The application of control measures at CCPs in addition to GMP/GHPs can improve the quality and safety of finished product.ThesisItem Open Access Development and evaluation of nutritional quality of soy based noodles(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Dimri, Neelam; Shukla, PushpaThe consumption of convenience foods is increasing rapidly in developing countries with the improvement of economic conditions. The snack products are quite popular specially among the children and all the age groups because they are fast and easy to cook convenience foods. The popularity of noodles may be due to their low cost, convenience and flavor, but the noodles produced as such are generally considered to be a junk food which does not provide any nutrition to the body, so they can be supplemented with other nutrious foods. Soy flour which is processed from soybean contain about 40-50% protein, low starch and abundantly rich in lysine which is a limiting amino acids in most of the cereals. The noodles can be supplemented with soy flour to make it rich in nutrients. So the present study was designed to incorporate low fat and full fat soy flour at 10%, 15% and 20% to refined wheat flour separately along with control and to extrude noodles as they are popular snack. The seven types of noodles were analyzed for sensory characteristics, along with chemical and physical analysis of soy flour, soy noodles (found to be most accepted after sensory analysis) and control was conducted. Consumer acceptability test of most accepted soy noodles was also conducted among different age groups. The result indicated that low fat soy flour had higher moisture, ash, crude fiber, protein, carbohydrate content. Among minerals calcium, phosphorus and iron content were found higher in low fat soy flour. Invitro protein digestibility was found high in full fat soy flour. The sensory evaluation of soy noodles indicated high acceptance with soy noodles B1 (10% incorporation of full fat soy flour) as most accepted. The comparison between soy noodles and control noodles indicated high ash, crude fiber, crude fat, protein, energy, calcium, phosphorus, iron and in-vitro protein digestibility of soy noodles In consumer acceptability test consumers from16 to 18 years and above 18 years liked the product much in the same way and they accepted the soy noodles more as compared to age group 13 to 15 years. The final reference drawn out can be that incorporation of soy flour enhances the nutrient content and even boost up digestibility of noodles, moreover they are liked by all age group peoples.ThesisItem Open Access Microbial quality of salad in restaurants and road side dhabas of Pantnagar(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-07) Pundir, Kranti; Kushwaha, ArchanaFood safety of vegetable salad in restaurants and dhabas is a concern as no heat treatment is given to kill microbes in its preparation and its ingredients are extensively handled during processing and serving. The present study was an attempt to assess the microbial quality of salad preparation in restaurants and roadside dhabas of Pantnagar and the sources of its microbial contamination and suggest critical control points (CCPs) and the control measures to make it safe for consumption. In this study all the restaurants and road side dhabas (n=17) in and around the Pantnagar were interviewed and observed for hygienic and safety process followed in their food unit. Effect of ambient temperature in Feb. and Mar. and application of control and hygiene measures in Apr. on microbial quality and safety of salad was studied in one volunteer food unit. The samples of raw vegetables and salad, food contact surfaces were collected periodically and were analysed for total plate count (TPC), total coliform count (TCC) and yeast and mould count (YMC) and presence of E. coli by using standard microbiological methods. The results showed that only 29 per cent of owners and 3 per cent of the handlers were educated up to graduation and above. Majority of food units (82 per cent) were having poor status with respect to food hygiene and safety and in rest, the condition was even worst. In Mar. mean TPC, TCC and YMC of salad (2.4x105, 1.8x103 and 1.1x103 cfu/g respectively) and raw vegetables (2.9x104, 1.7x103 and 7.6x102 cfu/g respectively) was significantly (p<0.05) higher than that of Feb. (1.4x103, 1.3 x103 and 7.7 x102 cfu/g respectively for salad and 1.3x103, 1.2 x103 and 5.9 x102 cfu/g respectively for raw vegetables) indicating seasonality trend of increase in microbial population with the augment of warm weather. In Feb. and Mar., mean TPC, TCC and YMC of salad was found significantly (p<0.05) higher than that of raw vegetables indicating unsafe handling practiced. In contrast to above in Apr. intervention in hygiene measures resulted in significant reduction (p<0.05) in mean TPC, TCC and YMC of salad as compared to that of raw vegetables. E. coli was not detected in any of the food samples in Feb., Mar. and Apr. The surface swabs of hands of handler, serving dish, working surface, knife, chopping board and spoon showed higher count of TPC and TCC than the standards (>102 cfu/cm2) and these were significantly (p<0.05) higher in Mar. than Feb. Mean TPC and TCC of surface swabs in Apr. was found significantly (p<0.05) lower than that of Feb. and Mar. indicating reduction in microbial load after application of hygienic measures. Tap water used for washing utensils and vegetables had low number of coliforms whereas stored water had high coliform content (MPN count 2400/100ml) than the standard and was found not fit for use. Screening of food units for microbial quality of salad and raw vegetables showed that mean TPC in salads ranged from 104 to108 cfu/g and 104 to 106 cfu/g, respectively. In 70 per cent of food units, mean TPC of salad was more than the standard. Mean TCC in salads and raw vegetables was in the range 102 to 106 cfu/g which is higher than the standard indicating poor hygienic practices followed in these food units. E. coli was detected in salad and in raw vegetables (cucumber and tomato) in 30 per cent and 20 per cent of food units, respectively. All the steps in salad preparation were identified to be preventable CCPs to prevent the proliferation of microorganisms. Thus, application of control measures at all steps in salad making can improve its microbial quality and safety.ThesisItem Open Access Evaluation of finger millet incorporated cake rusk for acceptability and nutritive value(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Bisht, Bhawana; Srivastava, SaritaAn investigation was undertaken to encourage the use of finger millet by exploring the suitability and level of incorporation of finger millet flour of two varieties in the preparation of cake rusk. The finger millet grains of two varieties were evaluated for physical characteristics. Non-significant difference have been observed between two varieties VL-149 and VL-328 with regard to thousand kernel weight, kernel volume, hydration capacity and grain hardness except kernel density. Analysis of nutritive value revealed that the variety VL-328 had the highest content of total ash (2.95%), crude fibre (3.15%) and calcium (360 mg%) while variety VL-149 contained significantly higher amount of crude fat (1.69%) and iron (6.62 mg%). Crude protein content of variety VL-328 (6.79%) has been found to be significantly higher than variety VL-149 (6.27%). The finger millet flour of two varieties namely VL-149 and VL-328 was incorporated at 25, 30 and 35 per cent level (ratio) in the formulation of cake rusk. In each ratio, four combinations were taken namely dalda with egg, dalda without egg, refined oil with egg and refined oil without egg. Control cake rusk was prepared by using refined wheat flour. Cake rusk prepared with incorporation of 25 percent finger millet flour scored the highest mean sensory score on Hedonic scale after control for all combinations of varieties VL-149 and VL-328. Hence the finger millet: refined wheat flour ratio of 25:75 was taken for formulating cake rusk with both varieties and prepared cake rusk were evaluated for acceptability by 100 subjects. Highest mean values have been found to be for the cake rusk prepared with refined oil without egg combination of VL-149 variety followed by the same combination of VL-328 variety. Hence the combination of refined oil without egg in both varieties was taken as best accepted. Sensory evaluation of above best combination showed the highest overall acceptability for control (8.93) followed by VL-149 (8.4) and VL-328 (7.98). Evaluation of nutritive value of cake rusk of above combination showed the highest crude fat and iron content in variety VL-149 whereas the highest total ash, crude fibre and calcium content in variety VL-328. It can be concluded that sensory quality of cake rusk with 25 per cent finger millet flour incorporation compares with control refined wheat flour cake rusk. Although varietal differences exist in finger millet.