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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 Nutritional evaluation of foxtail millet cakes(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-06) Gaganjeet Kaur; Srivastava, SaritaFoxtail millet is an important crop among all the small millets. It grows well under various agro-climatic conditions. Traditionally grains of foxtail millet are cooked like rice and made into porridge. Studies had been done on incorporation of foxtail millet flour in various products like chapattis, sweets and snacks. In order to increase the utilization of foxtail millet, the present study was undertaken to develop cakes by incorporating different levels of foxtail millet flour. Chocolate cakes with egg and without egg were developed. Foxtail millet flour up to 60 per cent, without use of gluten and up to 100 per cent with 3 per cent gluten was substituted in cakes. All the cakes were evaluated for physical and sensory characteristics. The best acceptable cakes were evaluated for nutrient composition. Results showed that foxtail millet flour contained 10.33% moisture, 2.76% total ash, 4.30% crude fat, 11.81% crude protein and 6.96% crude fibre. Sensory evaluation of cakes on nine point Hedonic scale revealed that all the cakes were acceptable and scores ranged from 7.1 to 8.6. However significantly higher score was observed for cake (with and without egg) containing 30 percent foxtail millet flour. On incorporation of gluten, significantly higher scores were observed for cake, (with and without egg) containing 60 percent foxtail millet flour. Evaluation of cakes for physical characteristics showed that increase in foxtail millet flour in cakes resulted in decrease in volume, breadth, specific volume, uniformity index, volume index and symmetry index. The incorporation of foxtail millet flour in cakes resulted in improvement in nutrient composition. Significantly higher total ash, crude fat, crude fibre and crude protein were observed in foxtail millet flour cake with gluten as compared to control refined wheat flour cake.ThesisItem Open Access Chickpea husk incorporated traditional recipes, their sensory evaluation and intervention for health benefits(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-06) Bhatt, Dimple; Kulshrestha, KalpanaDietary fiber is steadily gaining importance in the nutritional world and has emerged as a leading factor in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and gastrointestinal disturbances. Thus in view of the above facts the present investigation, was undertaken, to evaluate chickpea husk (a by product of dal mill) for its physico chemical characteristics, nutrient composition along with formulation of fibre rich recipes. The level of incorporation in different recipes was of 0, 5, 10 and 15 per cent chickpea husk in wheat flour for chapati and parantha, the daily items of consumption in North India and level of incorporation was 0, 5 and 10 in idli, vada and dosa in the traditional South Indian food items. The products in different level of incorporation were subjected to sensory evaluation by score card method for different sensory qualities as well as on Nine Point Hedonic Scale to grade for preference. The products with highest level of fibre were compared for consumer acceptability and the best acceptable product was used for intervention trial for health benefit The colour of chickpea husk powder was brown, water absorption capacity was 400 per cent and higher fraction was above 40 mesh size. The husk incorporated wheat flour has significant difference in the optimum water uptake as well as dough and chapati characteristics. The nutritional analysis revealed that chickpea husk contain 13.18 per cent moisture, 0.98 per cent crude fat, 2.68 per cent crude protein, 42.71 per cent crude fiber, 36.82 per cent available carbohydrates, 168 Kcal calorific value, 4.84 per cent total ash, 2.48 mg iron/100g, 4.09 g calcium/100g, 222.2 mg/100g phosphorus, 86 per cent insoluble dietary fibre and 5 per cent soluble dietary fibre. The sensory evaluation revealed highest acceptability for 5 per cent level of incorporation, however 15 per cent level of incorporation evaluated for consumer acceptibity revealed parantha as most accepted product. Thus 15 per cent fiber rich parantha was used for intervention trial for 15 days among subjects and improvement in signs and symptoms was recorded through post survey proforma every third day from the day when study was initiated, which showed significant effect in alleviating the signs and symptoms of constipation. The glycemic index of fibre rich parantha was found to be lower (48.8) in comparison to control parantha (59.9) and suggested it suitability as diabetic diet.ThesisItem Open Access Production and consumption profile of cereals, pulses, fruits and vegetables in Uttaranchal(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-01) Vijaya Lakshmi, G.; Bhattacharya, LeenaThe present study was carried out in four districts of Uttaranchal namely Almora, Udham Singh Nagar, Nainital and Tehri Garhwal to study household production of cereals, pulses, fruits and vegetables in selected household of Uttaranchal and per consumption unit availability of these food crops, to study the actual intake of food crops in the selected households and to assess the adequacy of nutrients in the daily diet of households. For each district thirty to thirty five families were chosen for the study. Data was collected by interview method using questionnaire. Results showed that production of total cereals, pulses, fruits and vegetables was highest in Nainital district and lowest in Tehri Garhwal district. Udham Singh Nagar district and Almora district occupied second and third position in production. Per consumption unit availability of cereals, pulses and vegetable was higher than the ICMR recommendations in Nainital district and Udham Singh Nagar district whereas it was lower than the ICMR recommendations in Almora district and Tehri Garhwal district. Per consumption unit availability of fruits was lesser than the ICMR recommendations in all the four studied districts. Percentage adequacy of cereals, pulses, fruits and vegetables was highest in Nainital district and Udham Singh Nagar was in second position in adequacy. Lowest adequacy was found in Tehri Garhwal district. Adequacy of protein, energy, calcium, iron, carotene, thiamin, riboflavin and niacin was less than the RDA given by ICMR in all the studied districts. Adequacy of fat and vitamin C in Nainital district was above the RDA given by ICMR. Production, per consumption unit availability and adequacy was better in small farm families than marginal farm families of all the studied districts.ThesisItem Open Access Comparison of quality of chickpea and wheat grown by inorganic and organic farming(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-06) Bora, Preeti; Bhattacharya, LeenaIn past several decades agricultural development focused on the use of modern mechanized external inputs and chemical fertilizers in modern intensive agriculture. This has resulted in damage to environmental resources, focusing therefore at organic farming. “Organic farming” or “Natural farming” includes the concept of raising the produce without the use of synthetic pesticides and chemicals which are called “organic food”, “natural food”, “biological food” or “green food”. The present study has been undertaken with the view to compare the quality including proximate composition, grain and flour characteristics, difference in cooking time, mineral composition and sensory qualities of chickpea (variety Pant G-186) and wheat (variety UP-2338) grown by inorganic and organic farming. Inorganically produced chickpea reported higher 1000 seed weight (174.93 g) and seed volume (15.1 g/ml). High protein content was reported in inorganically produced chickpea (31.94 g/ml). Significantly higher levels of moisture and energy were found in inorganically produced samples of wheat and chickpea (9.80 per cent and 346 Kcal) respectively. In terms of other grain characteristics and proximate composition there was no significant difference between organically produced and inorganically produced samples. No significant difference was observed in term of flour and dough characteristics of wheat flour of both inorganically produced and organically produced samples. Cooking quality was judged by cooking the seeds in open pan (both soaked and unsoaked) and pressure cooking (both soaked and unsoaked). More seeds of inorganically produced chickpea were cooked at 75 minutes, 90 minutes and 120 minutes in open pan without soaking, 45 minutes in open pan with soaking and at 30 and 45 minutes in pressure cooking without soaking but there was no difference in 100% cooking time. The organically produced samples of wheat and chickpea reported higher values of: Iron (wheat-4.634 mg/100g, chickpea-8.846 mg/100g), Manganese (wheat-3.192 mg/100g, chickpea-4.944 mg/100g), Zinc (wheat-3.040 mg/100g, chickpea-2.788 mg/100g). Value for Copper (0.714 mg/100g) and Cobalt (0.070 mg/100g) were higher for organically produced chickpea samples as compared to inorganically produced samples. No significant difference was observed in the values of in-vitro protein digestibility and sensory qualities of chapati made from wheat flour (both organically produced and inorganically produced samples) and dal made from chickpea (both organically produced and inorganically produced samples).ThesisItem Open Access A comparative study on proximate composition, grain characteristics and cooking quality of improved varieties of soybean with local varieties grown in Uttaranchal(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-06) Anita; Bhattacharya, LeenaSoybean has gained global recognition as a food source of immense importance to the health and well being of mankind. Bhatt (black seeded soybean) variety has immense potential in human food on account of its low cost and more production as compared to yellow seeded soybean. The present study has been undertaken with a view to compare proximate composition, difference in cooking time, grain characteristics and flour characteristics of 5 improved yellow seeded varieties (PS 1092, PS 1042, PS 1024, PS 416, PK 262) with black seeded varieties grown in Uttaranchal (Local-1 and Local-2). Higher value for total ash (6.00%) and crude fibre (6.9%) were reported in Local-1 variety. However Local-2 variety had lower values for total ash (4.5%) and crude fibre (6.5%). Significantly lower values for crude fat were reported in the local varieties, 15.0 and 15.20%. Similar results were observed in case of soy flour. PK 262 contained highest protein content (42%) and PS 416 had highest oil content (22.8%). The differences in other parameters were not significant. In terms of grain characteristics local varieties were poor with low seed weight (7.00 g, 5.96 g) and low hydration capacity as compared to improved varieties. PS 1092 with large grain size recorded highest seed weight (12.08 g) and hydration capacity. Cooking quality as judged by cooking the seed varieties in open pan, soaking prior to cooking (3 hrs) and pressure cooking. Local varieties with shriveled seed coats took longer time to cook in open pan than improved varieties. However, in pressure cooking local varieties showed higher percentage of cooked grains with no significant difference in overall cooking time.ThesisItem Open Access Nutritional evaluation of some medicinal plants(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Joshi, Mahima; Awasthi, PratimaMedicinal 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.