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ThesisItem Open Access Study of ICDS projects in Nainital and Haridwar districts of Uttarakhand(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-06) Bhardwaj, Shivani; Kulshrestha, KalpanaThesisItem Open Access Nutritional and sensory quality evaluation of composite flours from amaranth, soybean and wheat(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Joshi, Kanchan; Kushwaha, ArchanaThe need for nutritional enhancement of traditional food products utilizing composite flours without compromising their sensory quality cannot be over emphasized. Amaranth and soybean are grown in hills of Uttarakhand and remain underutilized. The present study was undertaken to develop the composite flour by supplementing amaranth and soybean in wheat and find out their nutritional composition and their suitability in roti and lapsi preparations without compromising sensorial acceptability. Four types of composite flours were formulated from popped amaranth, full fat soybean flour and whole wheat in ratios of A:S:W::25:15:60 (CF1), A:S:W::25:10:65 (CF2) and A:S:W::25:05:70 (CF3), A:S:W::40:00:60 (CF4) and evaluated against control (100% wheat) for proximate composition, mineral content and sensory acceptability for roti and lapsi preparations. Nutritive value of food preparations per serving from the most acceptable composite flour was also compared with that of control and cost of most acceptable composite flour was also calculated. The results showed that significantly highest amount of moisture (13.15 %), crude protein (18.12 %), ash (2.67 %) and crude fat (3.62 %) was found in CF1 composite flour whereas highest content of crude fibre (4.87 %) was observed in CF4 composite flour. Control had significantly maximum amount of total (76.44 %) and available carbohydrate (74.02 %). Physiological energy value also was maximum in control flour (351.1 Kcal/100g). The calcium and iron content of composite flours were found in the range of 66.55 to 223.68 mg/100g and 5.54 to 9.79 mg/100g, respectively. Total calcium and iron content were significantly higher in CF4 (223.63mg/100g) and CF1 (9.79 mg/100g) composite flour than that of other flours and control. Different sensory attributes of both rotis and lapsi differed significantly depending on the level of full fat soybean and popped amaranth supplementation in whole wheat flour. The scores given to overall acceptability of rotis prepared from composite flour supplemented with full fat soy flour and amaranth decreased from 8.6 (whole wheat flour) to 8.4 (CF2) but the difference was non-significant. Results indicated that roti prepared using CF2 and CF1 composite flours were most acceptable by the judges and fell in the category of ‘liked very much’. The scores given to overall acceptability of lapsi prepared from composite flour supplemented with full fat soy flour and amaranth increased from 8.0 (whole wheat flour) to 8.6 (CF2) but the difference was non-significant. The lapsi developed from CF2 and CF3 composite flours were most acceptable and fell in the category of ‘liked very much’. In case of both roti and lapsi, the most acceptable composite flour was CF2 (blend containing amaranth, soybean and wheat in ratio 25:10:65). Nutritive value of roti and lapsi per serving prepared from most acceptable composite flour CF2 showed that 1 serving of i.e. one roti provided protein (4.32g), fat (0.86g), ash (0.63g), fibre (0.74g) and energy (89.4Kcal). Marked increase was seen in case of minerals viz calcium (52.3 mg) and iron (2.29 mg) content of each roti. Nutritive value of lapsi from CF2 showed that one serving i.e. 200 ml of lapsi provided 4.3g protein, 0.86g fat, 0.63g ash, 0.74g fibre, energy (106.5 Kcal), 52.96 mg calcium and 2.29 mg iron. Cost of most acceptable composite flour (CF2) was found to be Rs. 30.00/kg and this amount was quite low i.e. less half to one-third of the price of some commercially available branded multigrain flours. Thus from the present study it was concluded that composite flour CF2 (composite flour having 25 per cent amaranth, 10 per cent soybean and 65 per cent wheat flour) was found to be an excellent source of nutrients and marked up to a satisfactory level for the sensory parameters of both roti and lapsi along with being less costly. Hence, it is recommended that amaranth and soybean, being an excellent source of nutrients, together be incorporated in wheat flour to enhance the nutritional quality as well as sensory acceptability of the traditional food products.ThesisItem Open Access Quality characteristics of jackfruit (Artocarpus heterophyllus) seed flour and its suitability for the preparation of dumplings(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-07) Maibam Baby Devi; Shukla, PushpaThesisItem Open Access Study of childhood obesity in relation to dietary habits and physical activity among school children of Pantnagar(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Anugya Bharti; Kulshrestha, KalpanaThesisItem 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.ThesisItem Open Access Development of foxtail millet instant vermicelli(2017-06) Kharkwal, Vineeta; Srivastava, SaritaThesisItem Open Access Optimization and quality evaluation of beetroot enriched nutritious snack bar(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Tangariya, Priyanka; Awasthi, PratimaThesisItem Open Access Quality evaluation of improved varieties of field pea (Pisum sativum) seed flour & product development(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Goswami, Kanchan; Shukla, PushpaThesisItem Open Access Quality evaluation of black and yellow soybean (Glycine max (L.) Merill) for nutrients, dietary fiber, antioxidants, antinutritional factors and glycemic index(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Tewari, Gunjan; Raghuwanshi, Rita Singh