Loading...
Theses
Browse
9 results
Search Results
ThesisItem Open Access Development of biofortified maize (QPM) noodles and assessment of postprandial effects in diabetics(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Vandana; Srivastava, SaritaThe present study was conducted to formulate Quality Protein Maize (QPM) noodles using Vivek QPM 9 variety and to evaluate is quality characteristics and postprandial effects in diabetics. QPM grains were undergone the process of nixtamalization. Results on physical properties showed that untreated QPM grains had higher values for thousand kernel weight, thousand kernel volume, hydration capacity, bulk porosity and true density while hydration index and bulk density of treated QPM grains was higher. Total flour recovery was higher for untreated QPM flour. Functional properties results showed that untreated QPM flour had significantly higher water absorption capacity, oil absorption capacity and bulk density while least gelation concentration was higher in RWF and gelatinization temperature was significantly higher for both untreated and treated QPM flour. Nutrient analysis indicates that untreated QPM flour had significantly higher amount of crude fat, crude fibre and energy value while treated QPM flour had significantly higher value of total ash and calcium content. Crude protein content and carbohydrate content was significantly higher in RWF. Iron and zinc content was significantly higher in both untreated QPM flour and treated QPM flour. Non significant difference has been found in copper content in all the three samples. Box Behken design in response surface methodology was used for optimization of level of ingredients. Optimization revealed that QPM: RWF (1:1), gluten (12g) and water (53 ml) used for dough making could be used for preparation of noodles. Optimized QPM noodles was significantly superior than the control RWF noodles in terms of total ash, crude protein, crude fat, crude fibre while carbohydrate content of RWF noodles was significantly higher than QPM noodles. Calcium, iron and zinc content of optimized QPM noodles were significantly higher than control noodles. Antioxidant activity, total dietary fibre, tryptophan content, lysine content and in vitro protein digestibility was significantly higher in optimized QPM noodles. Non significant difference has been observed in hardness and sensory qualities of both the types of noodles. The cooking quality parameters of optimized QPM noodles was significantly higher. Results of consumer acceptability revealed that QPM noodles were accepted among the mass. Keeping quality results showed that QPM noodles can be stored upto 90 days at room temperature in LDPE and aluminum laminated packets. Optimized QPM noodles showed significantly low glycemic index. Therefore, it can be concluded that QPM can be successfully utilized for the preparation of noodles for enhancing lysine content without affecting sensory quality and are suitable for protection and control of diabetes. The postprandial effects of noodles in diabetics showed lower rise in blood glucose levels compared to RWF noodles.ThesisItem 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, KalpanaPresent 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.ThesisItem 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 SinghBlack 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.ThesisItem 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, ArchanaMushrooms 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.ThesisItem 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 SinghThe 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.ThesisItem Open Access Development and quality evaluation of composite grain khakhra and its glycemic index(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-09) Shukla, Swati; Awasthi, PratimaThesisItem Open Access Suitability of finger millet & barnyard millet incorporated pizza base in diabetes and cardiovascular diseases(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Shrestha, Renu; Srivastava, SaritaThe present study was conducted to evaluate glycemic index and hypolipidemic effect of finger millet incorporated pizza base and barnyard millet incorporated pizza base. Finger millet variety PRM-15 and barnyard millet variety PRJ-1 were taken for the study. Results on physical properties showed higher values for thousand kernel weight (3.18 g) and thousand kernel volume (3.93 ml) of barnyard millet, while finger millet showed higher values for bulk density (0.94 g/cc), hydration capacity (0.064 %) and total flour recovery (68.58 %). The results on functional properties showed that barnyard millet flour had significantly higher water absorption (158.63 ml/100g), fat absorption (146.67 ml/100g) and sedimentation value (13.30 ml), while refined wheat flour had significantly higher emulsion activity (42.99 %), emulsion stability (40.70 %), dough raising capacity (92.54 %) and wet and dry gluten content (26.42 and 9.22 %, respectively). Each of finger millet flour and barnyard millet flour blends with refined wheat flour (30:70, 40:60, 50:50, 60:40) showed gradual increase in water absorption and fat absorption with increase in millet flour incorporation. The other functional properties showed declining trend with increased incorporation of millet flour. Nutrient analysis of finger millet and barnyard millet indicates that the finger millet had significantly higher amount of moisture (12.08 %), total ash (2.43 %), crude protein (12.39 %), calcium (276.03 mg%), total dietary fiber (14.68 %) and antioxidant activity (68.33 %), while barnyard millet had significantly higher level of crude fat (3.50 %), crude fiber (7.51 %), phosphorus (204.12 mg%) and zinc (4.91 mg%). Texture profile analysis of the products showed that the finger millet incorporated pizza base had significantly higher hardness (281.60 N) and gumminess (131.39 N), while barnyard millet incorporated pizza base had significantly higher values for chewiness (153 N x mm). Finger millet incorporated pizza base showed significantly higher amount of total ash (1.77 %), crude protein (11.08 %), calcium (183.88 mg%), total dietary fiber (10.98 %) and total antioxidant activity (43.44 %), while barnyard millet incorporated pizza base contained significantly higher amount of moisture (30.40 %), crude fat (6.17 %) and crude fiber (3.58 %). Finger millet incorporated pizza base and pizza showed low glycemic index value (36.23 and 46.05, respectively) and did not differ significantly from barnyard millet incorporated pizza base and pizza (36.67 and 43.43, respectively). The experiment on albino rats showed the hypolipidemic effect of finger millet incorporated and barnyard millet incorporated pizza base measured in terms of serum total cholesterol, triglyceride, HDL, LDL and VLDL level. Therefore it can be concluded that both finger millet incorporated and barnyard millet incorporated pizza base are suitable for prevention and control of diabetes and cardiovascular diseases.ThesisItem Open Access Development of finger millet (Eleusine coracana) incorporated weaning mix for infant(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2012-08) Limbu, Rashmi; Srivastava, SaritaThe present study was undertaken to develop finger millet incorporated weaning mix. Color, thousand kernel weight, volume, grain hardness, bulk density and hydration capacity of finger millet grains were observed to be brown, 2.33 g, 3.8 ml, 2.12 Kg per grain, 0.83 ml and 0.05 g/cc, respectively. Popping per cent, popping volume and expansion volume were found to be 57.26 per cent, 4 ml and 3.35 ml, respectively. Germination, leaching loss, metabolic loss, vegetative loss and total dry matter loss in per cent was found to be 99.33, 1.33, 8.00, 7.20 and 16.44, respectively. A base mixture of roasted parboiled rice, green gram and soybean flour in the ratio of 8:1:1 was prepared. Roasted, popped and malted finger millet flour was incorporated in different proportion (30 to 80%) respectively, to the base mix, followed by fortification with multivitamin multimineral powder. Mean sensory score showed that 50 per cent malted finger millet flour incorporated weaning mix was most acceptable. Formulated weaning mix per 100g, had moisture, protein, crude fat, total ash, crude fiber, carbohydrate and energy content of 2.85, 15.60, 2.66, 2.86, 1.0, 74.99 and 386 Kcal, respectively on dry weight basis. It contained 380.72 µg vitamin A, 1200 µg vitamin D, 180 mg vitamin C, 12.39 mg thiamine, 12.17 mg riboflavin, 122.25 mg niacin and 36 µg folic acid, 40.86 mg iron and 4.85 mg zinc per 100 g. The developed weaning mix met Food Safety and Standards Regulations, 2010, specifications. In vitro digestibility was observed to be 72.39 per cent. Hot paste viscosity of formulated weaning gruel was 120 centipoise at 35 per cent slurry concentration. Non- significant difference between developed and commercial mix was recorded for sensory evaluation. Total bacterial count and moisture content significantly increased after three months storage however, it was well within the permissible limit of FSSR, 2010. Mould growth, E coli and coliforms were absent in fresh as well as in stored weaning mix. Non- significant difference was observed for sensory quality after three months of storage Formulated weaning mix served in the form of gruel was well tolerated and accepted by 20 infants when evaluated by ICMR criteria (1984). Formulated weaning mix was supplied to infants aged 6- 12 months for ninety days. Significant increase in weight, height, chest circumference and mid upper arm circumference was observed. Thus, formulated weaning mix promoted growth in the infants aged 6- 12 months. Cost of weaning mix was Rs. 4.79 per 100 g.ThesisItem Open Access Efficacy of barnyard millet as a substitute for rice in diabetes(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-07) Joshi, Shweta; Srivastava, Sarita