Loading...
Theses
Browse
6 results
Search Results
ThesisItem Open Access Study of obesity and derivation of simple screening measure to identify obesity among school going adolescents in Rudrapur city, Dist. U.S. Nagar(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-12) Anugya Bharti; Kushwaha, ArchanaThe present study was undertaken for determining the prevalence of obesity among school going adolescents and to assess the dietary intake and its adequacy and level of physical activity among adolescents. The study also aims to determine the simple screening measure for identifying adolescents with overweight and obesity. A school based cross-sectional study was done in Rudrapur city. The prevalence of overweight and obesity was found to be 10.4% and 4.1%, respectively considering IAP reference standards as cut – offs with higher prevalence among boys than girls. Result of multivariate analysis showed that type of school and mother’s educational level were the factors that were found to be significantly associated with overweight. Only type of school was found to be significantly associated with prevalence of obesity. The odd of overweight and obesity was almost 1.7 times and 2.2 times, respectively higher in private school in comparison to government school. Energy, carbohydrate, sugar and fat intake was significantly higher in obese subjects in comparison to their overweight and normal weight counterparts. On comparing the nutrient intake of subjects with the RDA suggested for Indian adolescents, the adequacy of CHO and protein intake was found in more than 80% of the subjects whereas the adequacy of ascorbic acid and magnesium intake was found in 77.7% and 67.2%, respectively of the study population. The inadequate intake of iron and zinc was found in more than 40% of the study population. More than 50% of the subjects had inadequate intake of calcium, thiamine, riboflavin and niacin. Boys were having significantly higher physical activity in comparison to girls. In comparison to active child, inactive child (>60 min/day of MVPA) had 1.5 times more chance to become overweight. Similarly, in comparison to active child, inactive child had 2.4 times more chance to become obese. ROC curve analysis was done and on the basis of Youden index (sensitivity + specificity -1), Tri ponderal mass index (TMI) was found as best screening measure for identifying overweight and obesity among adolescents. The optimal TMI cut off value for screening overweight among adolescents were >12 kg/m3 and >13 kg/m3 for boys and girls, respectively. The optimal TMI cut off value for screening obesity among adolescents were >14 kg/m3 and >16 kg/m3 for boys and girls, respectively.ThesisItem Open Access Nutritional composition of garden cress seeds (Lepidium sativum L.) flour enriched ready-to-eat (RTE) snacks(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-11) Manju; Dobhal, NeetuThe present study was conducted to analyze the physical characteristics, functional properties and nutritional composition of garden cress seeds. Physical characteristics included thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility of garden cress seeds flour. In nutritional composition, proximate composition, physiological energy, minerals, dietary fibre, in-vitro iron availability and in-vitro protein digestibility, antinutritional factors and antioxidants were analyzed. The findings of the study showed that thousand seed weight, volume and seed density of garden cress were 1.95g, 2.6 ml and 0.77 ml/g, respectively. The water and oil absorption capacity of garden cress seeds flour was 4.8 and 2.69 ml/g, respectively. The gel consistency, gelation capacity and flour stability of garden cress seeds flour was estimated as 48.78 mm, 7.90 per cent and 21.20 per cent, respectively. Moisture, total ash, crude protein, crude fat, crude fibre and total carbohydrate of garden cress seeds flour were estimated as 6.25, 4.89, 23.9, 12.68, 8.09 and 44.19 per cent, respectively. The physiological energy of garden cress seeds flour was found to be 386.28 kcal/100g. In-vitro iron availability and in-vitro protein digestibility of garden cress seeds flour was found to be 12.30 and 52.56 per cent, respectively. After nutritional analysis, sweet and savoury cookies were prepared by incorporating 10, 15 and 20 per cent of garden cress seeds (GCS) flour, in which cookies with 10 percent incorporation were found most acceptable on the basis of sensory evaluation. The nutritional composition analysis was done for most acceptable sweet and savoury cookies. Results obtained revealed that GCS incorporated sweet and savoury cookies were more nutrient dense than the control cookies. All the nutrients viz. crude protein, crude fibre, crude fat and minerals along with the antioxidants, in-vitro iron availability and in-vitro protein digestibility were significantly higher in cookies developed with 10 percent incorporation of garden cress seeds. Therefore, it can be concluded that products developed with incorporation of garden cress seeds flour are nutrient dense foods which may be used to manage the nutritional deficiency disorders.ThesisItem Open Access Optimization and nutritional quality evaluation of mulberry (Morus alba Linn.) leaves based beverage(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-09) Chand, Monika; Srivastava, SaritaThe present study was conducted to formulate mulberry leaves based beverage using fresh mulberry leaves, amla, ginger and lemon extract. Box-behken model of response surface methodology was used for optimization of recipe. Optimization of mulberry leaves based beverage was done on the basis of nutritional and sensory parameters. Optimized mulberry leaves based beverage was analyzed for nutritional quality, antioxidant activity, consumer acceptability and keeping quality. For optimization process mulberry leaves extract (ME), sugar and amla extract (AE) were taken as independent variables. The effect of independent variables on the dependent variable viz. total soluble solids, pH, vitamin C, taste, flavor, color, appearance and overall acceptability was investigated. The results revealed that the total soluble solids varied from 3 – 7.7 brixº. The pH value varied from 3.9 to 5. Vitamin C content varied from 11.9 to 23.8 mg/100ml. The score for taste, flavor, color, appearance and overall acceptability varied 6.5 to 8.15, 6.7 to 8.11, 7.5 to 8.39, 7.8 to 8.93 and 7.4 to 8.18, respectively. The nutritional quality analysis revealed that optimized mulberry leaves based beverage contains 3.52% crude protein, 0.60mg/100ml iron, 2.78 mg/100ml calcium 4.16mg/100ml beta carotene and 80±0.05% antioxidant activity. The consumer acceptability of optimized beverage showed that 11% extremely liked the product, 44% liked very much, 41% liked moderately while no subject disliked the products. During the storage the total soluble solids significantly increased from 5.5 to 6.3, while pH decreased significantly from 4.05 to 3.70. Microbial analysis during storage revealed that the beverage was stable up to 2 months. Sensory evaluation of beverage showed that it was acceptable after 60 days of storage at room temperature (temperature 24-30 ℃, RH 55 ± 5% when packaged in glass bottles).The present investigation report that the optimized beverage is rich in crude protein(3.52%), iron(0.60mg/100ml), calcium(2.78mg/100ml), beta carotene(4.16mg/100ml), (DPPH) antioxidant activity (80±0.05%) and has high consumer acceptability. It can be recommended as healthy cum tasty beverage for all age groups.ThesisItem Open Access Iron deficiency anaemia among children (3-6 years) in U. S. Nagar, Uttarakhand & development of iron rich ready to eat extruded snack(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Suri, Shweta; Dutta, AnuradhaThe present study was undertaken to determine the prevalence of anaemia among children aged 3-6 years in U. S. Nagar district of Uttarakhandand develop an Iron-rich Ready to Eat (RTE) extruded snack, evaluate its quality characteristics and assess its in vitro iron bioavailability. Barnyard millet, defatted soy flour, amla (Indian gooseberry) powder and rice flour were used for development of the extruded snack. Results showed that prevalence of anaemia among subjects in the study area was 70.51 % with a mean haemoglobin level of 9.91g/dl (±1.9g/dl). Majority of subjects were moderately anaemic (59.28 %), followed by mildlyanaemic (31.27 %) and severelyanaemic (9.45 %). Cross-sectional survey showcased that majority of the subjects belonged to lower middle-class families having per capita income of 1130-2259 Rs./month (36.93 %). About 84.36 % of subjects belonged to nuclear familyand majority of families (47.18 %)had 3-4 children. Anthropometric assessment revealed that mean weight and height of the subjects was 16.62 ±4.02kg and 106.18±11.33cm. About6.41% subjects were underweight (low weight for age), 7.95% were stunted (low height for age) and 4.10% subjects were wasted (low weight for height). Dietary assessment revealed that majority of subjects were non-vegetarian (51.03%) and consumed three meals a day (73.33 %). Around 72.82% subjects consumed eggs and 71.79 % consumed milk regularly. About 32.31 % of the subjects had the habit of skipping meal. Clinical assessment showed that majority of subjects had normal hair, eyes, lips, tongue, teeth, gums, skin and nails. Personal hygiene data revealed that 88.21% subjects bathed daily. Majority of subjects used to walk barefoot (53.59%) and 30.51% subjects had intestinal worm infestation. Factors such as mother's illiteracy, monthly income of the household, history of anaemia among mothers, child barefoot walking, history of worms in child's stool, and lack of habit of hand washing were closely associated with the increased risk of anaemia among children as assessed inmultivariate regression analysis. Nutrient estimation of raw materials used for development of extruded snack revealed that defatted flour had the highest crude protein (48.34g/100g), crude ash (6.85g/100g), and calcium (157.74mg/100g) content. Barnyard millet showed highest crude fibre (11.25g/100g), crude fat (2.15g/100g), iron (16.49 mg/100g), total dietary fibre (28.00g/100g), total flavonoid (163.08mg RE/100g),and total antioxidant activity (60.54%).Amla was observed to have highest ascorbic acid (488.29mg/100g) and total phenol (208.04mg GAE/100g) content. BoxBehnken design of Response Surface methodology was used for optimization of process variables. Optimization revealed that blend ratio (6:1), barrel temperature (115°C) and amla (12.25g/100g of the total flour) was found to be highly acceptable combination for preparation of extruded snack. Optimized extruded snack was significantly superior than the control rice based extruded snack in terms of crude protein (18.91g/100g), crude fibre (2.33g/100g), crude ash (1.89g/100g) and crude fat (1.55g/100g). However, control snack had significantly higher carbohydrate (86.86g/100g) and physiological energy value (380.67Kcal/100g). Iron (15.71mg/100g), calcium (68.80mg/100g) and ascorbic acid (30.61mg/100g) content of optimized snack was significantly higher. Total phenol, total flavonoid and total antioxidant activity of optimized snack were significantly higher than the control snack. Physical parameters (length, diameter &volume) and textural property (crispiness) of control snack were better than the optimized snack. A non-significant difference was found between sensory properties of optimized and controlsnack. Keeping quality results of optimized extruded snack showed that microbial quality, moisture, free fatty acid, peroxide value and sensory quality were under acceptable limit for over 2 months storage at ambient temperature in both aluminum laminated and LDPE packets. Optimized extruded snack showcased significantly high in vitro iron bioavailability (42.61 per cent) as compared to control snack and composite flour. Therefore, it can be concluded that blend of barnyard millet, defatted soy flour, amla powder and rice flour can be successfully utilized for the development of iron rich Ready to Eat (RTE) extruded snack for improving the iron status of the population.ThesisItem Open Access Study of overweight/obesity among adolescents of Nainital district and use of IEC module to tackle the problem(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Agarwal, Garvita; Dutta, AnuradhaThe present study entitled, “study of overweight/obesity among adolescents of Nainital district and use of IEC module to tackle the problem” was undertaken with a view to assess thepresence of overweight and obesity in Nainital district among adolescents identify dietary and lifestyle factors responsible for overweight/obesity and evaluate an IEC module that had been developed as a management tool to reduce the problem. In phase I, a study was conducted among 357 adolescent from Haldwani and Ramnagar blocks of Nainital district, Uttarakhand. In phase II, an IEC (Information, Education and Communication) module was developed. The IEC module was aimed to improve the knowledge status and bring healthy lifestyle changes of adolescent in the study. The effectiveness of IEC module was also assessed through an intervention study in a group of adolescents (30 experimental and 30 control) pre and post intervention knowledge in test was done and anthropometric indicators were also assessed. The results of the study showed that age, education status of respondents, father and mother education status had a positive correlation with respect to BMI, and family size of the respondents had a negative correlation with respect to BMI. Exercise time per day, mobile playing per day, T.V watching per day had a positive correlation with respect to BMI and sleep per night and sleep after school had a negative correlation with respect to BMI. Number of meals per day and drinking water per day had a positive correlation. Only the consumption of fruits, and nuts and oil seeds had a negative correlation with respect to BMI. When IEC module exposure was shown at intervals then a significant difference in knowledge score was observed at all the stages in experimental group. A statistically significance difference in knowledge score was only observed in the last exposure between the two groups. A statically significant difference in weight was observed in the experimental group after each exposure which was statically non-significant in the control group at all durations of IEC exposure. A statically significant difference was seen in the BMI of the experimental group in all the stages of exposure. A statically significant difference was found between the BMI of experimental and control group of respondents on 1st day and at 3rd exposure (after 9 week). The data revealed that the increase in height of the experimental group exposed to IEC module at regular intervals was greater than the control group, and decrease in weight of the experimental group exposed to IEC module at regular intervals was greater than the control group indicating that motivation to the adolescent for leading a healthy life style may have a positive impact on their overall health and nutritional status. Overall a significant positive impact of IEC module exposure was observed on the respondent’s height, weight, BMI, and knowledge score. The IEC module developed in the present study proved to be effective in improving knowledge pertaining to overweight and obesity among adolescent. Result also showed good retention of knowledge gain. So, the module may be implemented to a larger extent with multiple exposures to bring a change in overweight and obesity presence among adolescent.ThesisItem Open Access Corn silk (Stigma maydis): Nutritional quality evaluation, product formulation and suitability for constipated population(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Singh, Akanksha; Raghuvanshi, Rita SinghIn today’s lifestyle, by-products are considered to be a promising source of functional compounds. Furthermore, consumers are increasingly aware of diet related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. The agricultural processing industries produce substantial quantities of by-products, which are generally treated as waste of industry. This practice is not only a waste of resource, but also causes environmental pollution. In the present study corn silk, one of the byproducts of maize cultivation has been studied for its nutritional qualities to provide health benefit for the community and to enhance farmer’s income. In this study functional properties, nutritional composition and phytochemical analysis of processed corn silk powder of three corn varieties VL Baby Corn-1, CMVL Sweet Corn-1 and Hybrid Pant DH-291 were done. As per the results of nutritional composition corn silk powder reported to have good protein, crude fiber and mineral content especially calcium and iron. Corn silk showcased appreciable phytochemical composition in terms of total antioxidant activity and dietary fiber content. V.L Baby corn-1 reported highest antioxidant content whereas dietary fiber content especially insoluble dietary fiber was found in abundance in CMVL Sweet corn-1 in comparison to other two varieties. All the above-mentioned verities of corn silk have their individual significance which plays an important role in designing functional products. On the basis of result on analysis of corn silk powder of VL Baby Corn-1 was used in formulation of different flavoured herbal corn silk tea and corn silk powder of variety CMVL Sweet Corn-1 was for in (5 and 10 percent level along with control) development of various functional food items namely Chapatti, Parantha, Dal, Raita and Laddoos (Rice flour Laddoo, Papaya Laddoo, Sesame seed Laddoo). Results of sensory parameters showed upto 10 percent level of corn silk in all products were acceptable, also eight combination of corn silk tea along with control corn silk tea were accepted. Computed nutritive value of developed products got increasing trend in its nutritional value mainly protein, ash, fiber and mineral content with the increased level of corn silk powder upto 10 percent. Total antioxidant activity analysis of all teas combination showed blends with with Clove, Timur and Gandhraini found higher value than other blend of teas with corn silk..Result of prevalence study in U.S. Nagar showed 24% adult population was constipated among 995 subjects and females had more prevalence than males, contributing factors like insufficient intake of water, fiber and less physical activity were also associated with constipation. A fiber supplement in the form of corn silk powder sachets of 5 and 10 g were used in selected experimental groups of constipated subjects for 2 weeks to check suitability of corn silk powder for constipated population. During the dietary intervention, continuous monitoring was done daily by using Bristol Stool Form Scale upto 15th day. Result showed supplementation of corn silk fiber in the quantity of 5g and 10g was found beneficial. In case of 5 g supplement. symptoms got relieved between 48-72 h of consumption where as in case of 10g symptoms improved in 24-48 hours has therefore fiber supplement could be good strategy for treatment of constipation. Thus, it can be concluded that corn silk fiber has ameliorative characteristics towards improvement of defecation pattern and has potential for utilization as functional ingredient in health foods constipated population without additional input corn silk price may be added income for farmers.
