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Open Access
Cultural beliefs affecting dietary practices of pregnant and lactating women in Kumaon region of Uttarakhand
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-07) Joshi, Alpana; Kulshrestha, Kalpana
Present study was done in three districts of Kumaon region of Uttarakhand. Districts were: Nainital, Bageshwar and Udham Singh Nagar. The objectives of study were cultural beliefs prevailing among the women related to food intake followed during antenatal and postnatal period, impact of cultural beliefs on nutritional status of women, birth weight of infants and lactation performance and develop appropriate module for creating awareness among women for regarding correct feeding during pregnancy and lactation. Sample selection was done by selecting; two blocks from each districts with consideration of urban and rural area and respondents with the help of ASHA worker. For data collection structured and pretested interview questionnaire was used. Total 403 women were surveyed in which 206 women were pregnant and 197 were lactating. Result showed that 86.41 percent pregnant and 91.37 percent lactating women were excluding food items from their diet. 84.75 percent and 66.95 percent non vegetarian women exclude non vegetarian food (meat, fish, chicken etc) and eggs during pregnancy same as 81.25 percent and 87 percent non vegetarian lactating women exclude non vegetarian food and eggs. The majority of women have to change their food habits during pregnancy and lactation. Different food items which have been avoided during pregnancy were non vegetarian food, whole pulses, curd and buttermilk, fruits (mango, banana, papaya, pine apple etc), millets, nuts, vegetables (brinjal, green leafy vegetables etc.), hot foods. Foods which were being avoided during lactation were whole pulses, fruits (all types because considered as cold), curd and buttermilk, rice, millets, nuts, vegetables (green leafy vegetable, peas, colocasia, cauliflower, cabbage cucumber, raw tomato, potato, egg plant) and cold food. During pregnancy it was found that the guidance by mother negatively affects the incremental weight gain could be associated with avoidance of protein rich foods as indicated in food avoidance list above. Cultural beliefs regarding food exclusion was strongest factor affecting the birth weight of infants and intake of special preparation after the delivery was highly associated with the exclusive breast feeding and breastfeeding performance and beliefs regarding food exclusion was associated with the breast feeding performance. Nutrition education was provided to the women who were excluding food. After imparting the nutrition education the knowledge of mothers was improved.
Open Access
Nutritional evaluation and processing of black soybean (Glycine max) for its therapeutic effect in ameliorating lipid profile and menopausal symptoms of hypertensive women
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-08) Dobhal, Neetu; Raghuwanshi, Rita Singh
Black soybean, a variety of soybean (Glycine max (L.) Merrill) with black seed coat, is produced in 5734 ha area of Uttarakhand. Literature still lacks in data related to nutritional and health enhancing properties of black soybean, therefore, the present study was undertaken to assess the effect of different processing techniques (soaking, germination and boiling techniques) on physical and functional properties, nutritional and antinutritional content and total antioxidant activity of black soybean along with the assessment of its therapeutic effect in ameliorating the lipid profile and menopausal symptoms of hyperlipidemic postmenopausal women. The results showed that black soybean possess good functional properties such as swelling, foaming and emulsion capacities and protein solubility, which are beneficial in improving textural and quality characteristics of the food products. The proximate analysis revealed that germinated black soybean flour was found to have significantly higher ash (7.40%) and crude fibre (8.23%) content than other three flours while raw black soybean flour was found to have highest crude fat (19.25%) and physiological fuel value (451.29 kcal/100g). Data on mineral composition showed highest amounts of calcium (336.19 mg %), iron (15.58 mg %), copper (2.51 mg %) and magnesium (290.42 mg %) in germinated flour had while boiled black soybean flour was highest in zinc (5.75 mg %) content. Raw black soybean flour had highest content of all antinutritional factors, which reduced with processing. Germinated flour had lowest content of phytates, tannins and oxalates while oligosaccharides and TIA were found lowest in boiled flour. The total dietary fibre, in-vitro protein digestibility and in-vitro iron bioavailability of black soybean flours ranged from 36.57-44.63 per cent, 48.02-60.72 per cent and 8.64-44.65 per cent with significantly higher values in germinated flour, followed by soaked, boiled and raw flours. Total antioxidant activity was highest for raw black soybean flour. Intervention of raw and germinated black soybean flour in hypertensive postmenopausal women for 90 days showed significant improvement in their blood pressures, lipid profile parameters and fasting blood glucose levels (only in diabetic subjects). Menopausal symptoms under physical, psychological and vasomotor domain showed significant improvement with dietary intervention while symptoms of vaginal health and sexual domains didn’t show any significant improvement. Therefore, it can be concluded that regular consumption of black soybean flour is beneficial in ameliorating the lipid profile and menopausal symptoms among hypertensive postmenopausal women.
Open Access
Development and quality evaluation of sorghum and oyster mushroom blended wheat based vermicelli
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Tamilselvan, T.; Kushwaha, Archana
India is one of the fastest growing markets for ready to cook foods viz. noodles, vermicelli, pasta and other extruded products. Refined wheat flour is commonly used in wheat based extruded products. Protein quality of wheat is low as it is deficient in essential amino acid lysine. Value addition of wheat is important without altering nutritional composition, cooking qualities and sensory characteristics. Sorghum (Sorghum bicolor L. Moench) is widely consumed in developing countries like India as staple by poor people. Sorghum protein is deficient in lysine like any other cereal, but processing methods like fermentation have shown potential in improving its lysine content due to microbial growth. Oyster mushroom (Pleurotus florida) contains high protein, fibre and all essential amino acids required for humans and therefore can serve as a supplement for cereals to meet out the deficiency of lysine. The present study was undertaken to develop vermicelli using fermented sorghum flour (FSF) and oyster mushroom powder (OMP). Box-Behnken design in response surface methodology was used for optimization of level of ingredients. The effect of independent variables, whole wheat flour (50-70 g) (X1), guar gum level (0-2 g) (X2), blend ratio (FSF: OMP) (2:1 to 4:1)(X3) on the responses viz. cooking time (min.), total solid loss in gruel (%), lysine content (g/16 g of N) and overall acceptability were studied. Responses varied from cooking time (4.53 to 5.9 min.), total solid loss in gruel (8.87 to 15.82 per cent), lysine content (1.55 to 4.04 g/16 g of N) and overall acceptability (5.9 to 8 on scale of 9). Optimization revealed that whole-wheat flour (70 per cent), guar gum (1.18 per cent), blend ratio (FSF: OMP) (20.05g: 8.8g) could be used for preparation vermicelli with high nutrient quality without compromising its taste and acceptability. Optimized vermicelli was significantly superior than the control in terms of crude protein (12.25 vs. 10.94%) and fibre (2.83 vs. 2.37%) content. Lysine content (3.524±0.03, 1.934±0.09 g/16 g of N), in vitro protein digestibility (65.483±1.19, 69.353±1.41%) and tannin content (0.993±0.04, 0.895±0.02 mg TAE/100g) was observed in optimized and control vermicelli, respectively. Sensorially the optimized vermicelli scored lower for all sensory characteristics but the differences for each parameter were non-significant (p<0.05). Storage study showed that 600 gauge thick packets had good storability for vermicelli for 2 months at room temperature. It can be concluded from the present investigation that fermented sorghum and oyster mushroom can be successfully utilized for the preparation of vermicelli for enhancing lysine content without affecting cooking and sensory quality.
Open Access
Formulation of quinoa biscuits and its evaluation for nutritional quality and glycemic index
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Malik, Rushda Anam; Srivastava, Sarita
Quinoa is a gluten free grain which has high nutritional value. The present study was conducted to formulate quinoa biscuits. Box Behnken model of response surface methodology (RSM) was used for optimization. Optimization of quinoa biscuits was done on the basis of quality parameters. The nutritional, textural, color and sensory evaluation of the optimized quinoa biscuits was done. For optimization of process, 17 different combinations of fat percent (X1), refined wheat flour (RWF): quinoa (X2) and baking time (X3) were taken. The effect of independent variables, fat (22- 30g), RWF: quinoa (1:1 to 2:1) and baking time (20 to 30 minutes) on the responses viz. Color difference, sensory evaluation (overall acceptability), crude protein and hardness were investigated. The color difference (ΔE) of quinoa biscuits ranged from 8.79 to 12.57. Sensory evaluation on the basis of overall acceptability varied from 5.7 to 8.The crude protein content ranged from 7.24 to 8.76 per cent. The hardness of quinoa biscuits varied from 5.75 to 57.8 N. On the basis of optimized conditions (X1 = 24.39g X2 =1:1 and X3 = 29 min) quinoa biscuits were formulated. Control refined flour biscuits were also prepared with almost similar conditions for comparison. The moisture, total ash, crude protein, crude fat, crude fibre carbohydrate and energy of quinoa biscuits were found to be 4.75, 2.33, 8.51, 21.3, 3.12, 59.9 per cent and 465 kcal/100g, respectively. The corresponding values for refined wheat flour biscuit were 4.32, 1.24, 5.86, 22.1, 1.2, 65.28 percent and 482 kcal/100g, respectively. A significant difference for color difference and hardness while, non-significant difference for sensory evaluation was observed in refined wheat flour biscuits and quinoa biscuits. The glycemic index of refined wheat flour biscuits and quinoa biscuits was found to be 61.7 and 46.1, respectively.
Open Access
Physicochemical and organoleptic evaluation of vegetable cowpea (Vigna unguiculata (L.) Walp) pods, shells and seeds
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Tiwari, Deepa; Dutta, Anuradha
Vegetable cowpea” refers to varieties of cowpea grown for their immature pods. Cowpea (Vigna unguiculata (L)Walp) belongs to the family Leguminosae and genus Vigna. Cowpea is a versatile and nutritious crop. All the parts of this plant are edible. In this study two varieties of vegetable cowpea viz. Pusa Sukomal and PVCP-20 were studied in three different forms (pods/shells/seeds). The maturity status of the pods of both varieties was monitored. The nutritional characteristics of different forms of vegetable cowpea including proximate composition, Minerals content were analyzed. Dietary fiber and antinutrients were also estimated by using appropriate procedures. For the organoleptic evaluation of the different forms of vegetable cowpea two types of cooking techniques were optimized. It can be interpreted from this study that the both varieties of vegetable cowpea viz. Pusa Sukomal and PVCP-20 are nutritious with the former being rich in macronutrients and the latter being rich in micronutrients. The three different forms of cowpea differed from each other nutritionally as well as in their antinutrient content. Shells of cowpea are rich in dietary fiber, so they have potential for being used as a component of fiber rich foods. Seeds are nutrient dense as compared to pods and shells. However they possesses higher antinutritional principles as compared to other forms i.e. pods and shells. Organoleptically seeds of Pusa Sukomal were preferred over other forms. It is revealed from the study that Pusa sukomal seeds are nutritionally and organoleptically superior as compared to other forms used in this study.
Open Access
Nutritional evaluation of black gram (Phaseolus mungo) varieties and product formulation
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Anjali; Shukla, Pushpa
Black gram (Phaseolus mungo) is a legume belonging to family Fabaceae and genus Phaseolus. Black gram is a nutritious legume and also a good source of protein. Keeping in view the advantages of whole black gram seeds, the improved varieties of black gram i.e, Pant U-8, Pant -9, Pant U-31 and Pant U-35 seeds were taken for the present study. The physical properties such as seed weight, volume, density, hydration capacity, hydration index, swelling capacity and swelling index of all the four improved varieties of black gram was analyzed. The nutritional quality of whole black gram seeds including proximate composition, dietary fibre, calcium and iron content was analyzed. The antinutritional factors such a trypsin inhibitor and tannin content was also analyzed. On the basis of nutritional content of four varieties one variety (Pant U-31) having highest protein, mineral and dietary fibre content was selected for product formulation. Badi was prepared using whole black gram (Pant U-31) and was compared with dehusked black gram of same variety and was analyzed for nutrient composition and storage study. The storage study showed that with increase in storage period moisture content and total plate count increases. For sensory evaluation, the prepared badis were cooked in a vegetable curry preparation and studied for sensory evaluation. The results showed that there was non-significant difference in organoleptic characteristics of whole black gram badi curry and dehusked black gram badi curry (control). Nutrient composition of whole black gram badi curry revealed that it contained higher amount of crude fiber, calcium and iron than that of control. Therefore more products can be formulated using whole black gram.
Open Access
Development and quality evaluation of pink oyster mushroom (pleurotus djamor) and barnyard millet (Echinochloa frumentacea) incorporated cutlet mix
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Nayak, Harapriya; Kushwaha, Archana
Mushrooms are called ‘white vegetables’ or ‘boneless vegetarian meat’ and possess significant nutritional and medicinal properties and often are referred as “Neutraceuticals”. One of the greatest challenges today is to develop inexpensive food that are nutritionally superior having therapeutic value and at the same time highly acceptable to the consumer.Therefore, among the different cultivated species of mushroom for food purpose pink oyster mushroom (Pleurotus djamor) was selected because of its unique taste, flavour, high nutritional values, anti-oxidant, antimicrobial and medicinal properties.The mushroom is highly perishable due to its high moisture content. Hence, there is a need to preserve the mushroom in the dried form for enhancing its nutrient density and increase its shelf life. Keeping this in view, the present research work was carried out to optimize the process for drying of the mushroom and develop a nutritionally rich product cutlet mix by incorporating barnyard millet with the mushroom flake. The nutritional quality, anti-oxidant activity and the in-vitro hypoglycemic and hepato-protective activity of the mushroom powder was studied. The results revealed that optimized dried mushroom powder contained 5.52g moisture, 21.73g crude protein, 1.91gcrude fat, 5.47gtotal ash, 21.42gcrude fibre, 43.81g total carbohydrate, 26.66mg calcium,4.54mg iron and 280kcal energy per 100g. The mushroom powder also contained high amount of total dietary fibre (36.74g). Thetotal phenol, total flavonoid and the DPPHfree radical scavenging activity of mushroom powder was1.14mg GAE/g, 1.48mg QE/g and6.22 %, respectively. The result of in-vitro hypoglycemic and hepato protective effect of the mushroom powder in thehepatocytes of PBS-liver slice suspension revealed that 2ml of the mushroom extract have found significant effect (p_0.05) which may be due to the presence of phenolic constituents and anti-oxidants in the mushroom. The optimized dried mushroom flake and barnyard millet was used for development of cutlet and the product was optimized. The product was highly acceptable on the organoleptic quality parameter.The nutritional composition of cutlet revealed that the moisture of cutlet ranged from 40.01- 43.29, crude protein 4.34-5.40, crude fat10.03-13.83, total ash 4.41-5.75, crude fibre 2.89-4.31 and total available carbohydrate 28.33-38.15g. On the basis of optimization of cutlet the cutlet mix was standardized and its nutritional, antioxidant and storage study was carried out.The 100g cutlet mix constituted 50g potato flour, 28.30g mushroom flake, 11.70g barnyard millet flour, 6g spice mixture and 4g salt. The 100g cutlet mix contained moisture 6.88, crude protein 12.25, crude fat 1.27, total ash 3.56, crude fibre 8.56, total available carbohydrate 67.91g, calcium 23.33mg and iron 3.90mg, respectively. The antioxidant activity of the cutlet mix showed that the total phenol and total flavonoid content was 1.96mg GAE/g and 2.78 mg QE/grespectively.The inhibition of DPPH free radical scavenging activity was 7.03%. The shelf life study of the cutlet mix was carried out for 3 months at room temperature using silver pouch packaging material. The result revealed that during the storage period the water activity ranged from 0.232 to 0.468 and the microbial load was within the safe limit. The present study concluded that due to the nutritional and therapeutic value the mushroom powder it can be used in formulation of various value added products which will help in alleviating the protein calorie malnutrition and also for lowering the risk of degenerative diseases.
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, Kalpana
Open Access
Body adiposity, leptin and serum throtropin association in euthyroid premenopausal women
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-11) Gupta, Soumya; Raghuwanshi, Rita Singh
The present cross-sectional, population-based study was conducted among euthyroid premenopausal women (mean age 25.7 ± 3.2 years, mean BMI 24.87 ± 3.3 kg/m2) to investigate the association of degree of obesity and serum leptin with the serum thyrotropin concentration. Eighty-one healthy euthyroid premenopausal women, (26 normal and 55 overweight and obese subjects, as per BMI) with no known selfreported history of thyroid dysfunction, were studied. The mean energy intake of the study population was 83.5% of the RDA and the mean PAL revealed that majority of the study respondents perform sedentary activity. Notably, a considerable number of subjects showed high mean values of body fat percent i.e. ≥30% (61.7%) indicating generalized obesity and waist circumference at ≥73.50 cm (71.6%) indicating abdominal obesity. The study population also exhibited a high prevalence of subcutaneous adiposity (59.3%) and intra-abdominal (40.7%) adiposity. Out of the various anthropometric indices used to determine obesity in the study population with body fat percent as ‘standard’, BMI and WHtR displayed high sensitivity and lower misclassification rate at the optimal cutoff points of ≥23.1 kg/m2 (Sens. 98%, Spec. 80.6%) and ≥0.47 (Sens. 94%, Spec. 90.4%), respectively in the ROC curve analysis. Uncomplicated euthyroid overweight and obese premenopausal women showed increased (p<0.001) serum leptin (37.31±12.4 vs 10.39±4.9 ng/ml) and moderately elevated TSH levels (3.45±1.1 vs 0.90±0.4 mIU/L) than normal subjects. Evidently, a substantial number of subjects who were obese displayed TSH distribution in the third [2.44-4.05 mIU/L (46.3%)] and fourth quartile [4.06-5.40 mIU/L (43.9%)]. The proportion of subjects with TSH distribution in upper quartiles significantly (p<0.001) increased with increasing quartiles of leptin and with the increase in abdominal, subcutaneous and intra-abdominal adiposity. The relationship of dietary intake and physical activity status of the study population was also assessed with TSH. TSH correlated significantly and positively with leptin (r=0.66); body weight (r=0.45); BMI (r=0.67); body fat percent (r=0.73); subcutaneous adipose tissue (r=0.60); intra-abdominal adipose tissue (r=0.53); waist circumference (r=0.59); hip circumference (r=0.42); neck circumference (r=0.28); BMR (r= 0.25) and negatively with physical activity level (r= -0.34) in overweight and obese euthyroid subjects. In a multivariable regression analysis, BMI (β=0.84), body fat percent (β=0.52), total abdominal fat (β=0.72) and leptin (β=0.31) associated significantly with serum TSH after adjusting for various variables. Considering the clinical evidence provided by this observational study, it may possibly be implied that a direct relationship exists between grades of obesity and TSH and that leptin might be the possible link between thyroid function and adiposity which may stimulate the rise in TSH directly or indirectly to regulate the thermogenesis in obesity.

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