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Open Access
Comparative study on nutritional composition of raw and germinated quinoa (chenopodium quinoa) flour and development of ready-to-eat (RTE) snack
(G. B. Pant University of Agriculture and Technology, Pantnagar, 2022-09) M. Anuhya; Dobhal, Neetu
Quinoa (Chenopodium Willd.) is a gluten-free nutrient-dense pseudocereal. In the present study, quinoa was germinated to observe its effect on physical and functional properties, nutritional and antinutritional content and total antioxidant activity. The results showed that germinated quinoa possessed good functional properties like water absorption capacity, oil absorption capacity, emulsion capacity and stability, foaming capacity and foam stability, which are beneficial in product development. Proximate analysis revealed that the crude protein and crude fiber content of germinated quinoa flour (13.6 and 7.16%) was higher than raw quinoa flour (13.4 and 4.01%). Moisture, total ash, crude fat and carbohydrate content of raw quinoa flour (11.01, 2.22, 5.2, and 64.15%) was higher than germinated quinoa flour (9.03, 1.55, 4.3 and 64.34%). Data on mineral composition revealed that germination of quinoa led to significant increase of 49, 33.87, 18.38 and 13% in iron, calcium, potassium and phosphorus, respectively. Dietary fiber and in-vitro protein digestibility of germinated quinoa flour was significantly higher than raw quinoa flour. The findings showed that all antinutritional factors decreased significantly on germination while antioxidant activity increased. Among the different combinations of whole wheat flour and quinoa flour for developing waffles, the waffles developed with 100% raw quinoa flour and 60% germinated quinoa flour were found most acceptable on the basis of sensory evaluation. One serving of 100% raw quinoa flour waffles and 60% germinated quinoa flour waffles provided around 9-13 % of RDA of energy and 17-26 % of RDA of protein for children of age 7-12 years. Therefore, it can be concluded that this nutrient-dense snack can be considered a healthy alternative in the fast changing world, where lifestyle disorders, especially in the children are becoming a major problem
Open Access
Development and quality evaluation of ready to cook snack vadiyalu from black rice (Oryza sativa L.)
(G. B. Pant University of Agriculture and Technology, Pantnagar, 2022-07) Inumala, Chandini; Kushwaha, Archana
Black rice is a pigmented rice variety which is nutritionally superior over other rice varieties. Even it’s packed with many nutrients, it’s consumption is low in India due to the lack of awareness among people. Two black rice varieties BPT2841, Kalabati and one white rice MTU1121 grown in Andhra Pradesh were used for the study as the scientific data regarding nutritional and phytochemical profile of these varieties is limited. Rice varieties were subjected for the evaluation of their physical, milling, cooking, chemical and phytochemical properties using standard methods. Vadiyalu, a popular traditional snack of Andhra Pradesh was prepared out of these varieties and subjected to the nutritional and organoleptic evaluation. Rice grains under study therefore stand a good chance to be preferred by Indian consumers as they long slender type.The bulk density of paddy of both black rice varieties was lower than that of MTU1121 and hence they may require larger silo space as compared to MTU1121 for the same weight.Only local black rice variety Kalabati(23.82g) could qualify as desirable on the basis of thousand grain weight as value below 20g indicated the presence of immature, damaged or unfilled grains.Hulling and milling recovery percentage are found to be maximum in Kalabati (77.89 and 73.94%, respectively). The head-rice recovery percentage was found to be maximum in both black rice varieties (54.94 to 56.47%) when compared to white rice variety (52.31%). Milling efficiency percentage was also found to be maximum among black rice varieties (57.84 to 57.88%). Cooking time was maximum for BPT2841 (40.35min) and minimum for Kalabati (32.25min). Water uptake ratio was maximum for white rice (3.00) and minimum for Kalabati (2.17) which is the main reason that Kalabati required less water to make a soft dough during product development when compared to other rice varieties. Gruel solid loss was maximum in Kalabati because of its shape which could be lead to the leaching out of nutrients during cooking. Volume expansion ratio was found to be maximum in white rice (2.97) whereas similar in black rice varieties (1.71 to 1.76). Crude fat content of black rice varieties (1.47 to 2.54%) was comparatively high than white rice (0.75%). Crude protein content was found to be 1.6 times more in black rice than white rice. Crude fiber was found to be 2.5 to 3.9 times more in black rice than white rice. Total ash was found to be two times more than white rice. Starch content of white rice was found to be maximum in white rice (84.75%) than black rice varieties (76.53 to 80.89%). Dietary fiber content of black rice was found to be 4 times more than white rice (2.18%). Energy provided by white is comparatively more than black rice. Both black rice varieties were significantly superior over white rice in nutritional and phytochemical composition. Vadiyalu made of BPT2841scores maximum in sensory evaluation over white rice. Nutritionally, products made of black rice were superior over product made of white rice. Siginificant loss of anthocyanin after cooking was observed which needs to be stabilized for better nutritional quality. Dietary fiber, mineral content, total phenolic content, total flavonoid content, DPPH radical scavenging activity and anthocyanin content of both black rice varieties were much higher than control. Even though both black rice varieties were nutritionally rich, BPT2841was more feasible for the preparation of Vadiyalu because of its intermediate amylose content. Kalabati, because of its sticky nature made it difficult to formulate the product after cooking. Even though black rice existed since ancient times, due to urbanization food diversity has reduced greatly and leads to several non-communicable diseases. India has already achieved the better food security but nutritional security needs to be attained yet. As India is a country where people includes rice atleast once in a day, if they consume rice/rice products which is rich in micronutrients as well as phytochemicals, the health of the people can be promoted in long run. Inclusion of black rice in daily diets of people may help to attain sustainable nutritional security across nation.
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, Neetu
The 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.
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, Sarita
The 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.
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, Anuradha
The 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.
Open Access
Standardization and quality evaluation of lentil based burger patty mix
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-02) Durgapal, Shailja; Kushwaha, Archana
India is home to 135 million obese individuals according to systematic review done in 2019. Major obesogenic risk factors include unhealthy eating habits in particular high consumption of energy dense snacks along with sedentary lifestyles. Several longitudinal studies have proven association between high intake of meat, potatoes and refined grains and weight gain. Generally potato based unhealthy snacks are very popular as vegetarian options across all Indian cuisines. The reason behind such a popularity of potato based unhealthy calorie rich snacks is the fact that they are easily accessible, low cost, convenient and bring satiety. Increasingly busy lifestyles have led to upsurge demand of convenience mixes. Both men and women today are employed and support their family income to fulfill the increasing demands and necessities of their family. An urban modern woman is well educated and seeks economic empowerment. The maximum part of the day is engaged at work, hence it becomes very difficult to find time out of their schedule and cook their favorite dishes in traditional ways. This major problem has been resolved with the upcoming of convenience foods which are perfectly made to suit the requirements of working people. The traditional foods requiring tedious processing protocols are now substituted with modern ready to cook convenience foods. The increasingly upsurge demand of ready to use convenience mixes in market can be explained by the fact that there is a day by day increasing competition in market so as to meet the needs and demands of consumers and care for their ease and comfort. The increase in economic empowerment, accessibility and purchasing power has facilitated such convenience foods to make their way to a huge proportion of kitchens of both rural and urban households. The target of the study was to formulate a healthy and protein rich snack which is easily available, convenient and organoleptically acceptable. Burger being a highly popular and widely accepted snack was targeted and base of burger patty i.e. potato was replaced with lentil to make it protein-rich. Lentil is good source of protein and a great alternative for vegans. Nutritive, textural and sensorial qualities of LBPM were assessed. The protein content of the formulated lentil based burger patty mix (LBPM) was found to be 20.44±0.48mg/100g against control (11.52±0.13mg/100g) and crude fiber content was 3.53±0.05mg/100g as compared to control (1.80±0.02mg/100g).It was found to be richer in iron, zinc and manganese content than control burger patty mix (CBPM). LBPM had a good overall acceptability of 86% and had a good shelf life. Thus it can be concluded from the present study that lentil based burger patty mix can be successfully utilized for the preparation a healthy and delicious snack.
Open Access
Development and quality evaluation of finger millet and quinoa incorporated eggless doughnuts
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Ayushi Joshi; Srivastava, Sarita
The present study was conducted to formulate eggless doughnuts using composite flour which consisted of refined wheat flour, finger millet and quinoa flour. Box-Behken Model of Response Surface Methodology was used for optimization of process parameters. Optimization of doughnuts was done on the basis of quality parameters. Optimized doughnuts were analyzed for nutritional quality, textural quality, sensory quality and functional properties. For optimization process, seventeen different combinations of finger millet flour: quinoa flour (X1), butter (X2) and curd (X3) were taken as independent variables. The effect of independent variables on the responses viz. in vitro protein digestibility, crude protein, crude fat, total dietary fibre, hardness, springiness, cohesiveness, appearance, flavor and overall acceptability was investigated. The results revealed that the in vitro protein digestibility varied from 66.67 to 79.47%. Crude protein content ranged from 7.86 to 9.55%. Crude fat content ranged from 18.68 to 26.66%. Total dietary fibre content varied from 6.86 to 9.22%. Hardness, springiness and cohesiveness varied from 101.84 to 190.58 N, 0.250 to 0.415 mm and 0.34 to 0.472 respectively. The score for flavor, appearance and overall acceptability varied from 7.4 to 9.0, 7.75 to 8.8 and 7.5 to 8.8 respectively. On the basis of optimized conditions (X1 = 3:1, X2 = 16.712% of composite flour and X3 = 25% of composite flour), doughnuts were formulated. Control refined wheat flour doughnuts were also prepared under similar conditions for comparison with optimized doughnuts. Significantly higher values were observed for total ash (1.67%), crude protein (4.81%), crude fibre (0.63%), calcium (114.67 mg/100g) and iron content (3.10 mg/100g) of optimized doughnuts in comparison with for total ash (1.83%), crude protein (8.98%), crude fibre (3.11%), calcium (29.33mg/100g) and iron content (1.59 mg/100g) of control refined wheat flour doughnuts. A significant difference for carbohydrate content, physiological energy, hardness, springiness while non-significant difference for cohesiveness and sensory evaluation was observed in control refined wheat flour doughnuts and optimized doughnuts. Among functional properties, water absorption capacity of composite flour was significantly higher than that of refined wheat flour whereas oil absorption capacity and bulk density of refined wheat flour and composite flour showed non-significant difference. The present study showed that the formulated finger millet and quinoa incorporated eggless doughnuts are nutritious and good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.
Open Access
Development and quality evaluation of lentil (Lens culinaris L.) incorporated noodles
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Anushree, R.K.; Kushwaha, Archana
In many parts of the Asian countries due to the easy cooking method, safety, desirable sensory attributes, long shelf life and reasonable price, noodle consumption has increased worldwide. Usually, the main ingredients of noodles are maida and wheat flour, excess consumption of which are associated with many health issues. The present study was undertaken as a step against Protein Energy Malnutrition (PEM) by providing healthy snaking. The selection of best acceptable lentil incorporated noodles among five formulations viz.C (100W %+ 0 %L),T1(90%W+10% L),T2(80%W+20% L),,T3(70%W+30% L),T4(60%W+40% L),)were done for cooked noodles with the help of Hedonic and Bipolar scale.T3and control noodles got best acceptance through the studies. The LIN (T3) had lesser (0.87g/ml) bulk density as compared to control (0.89 g/ml). The selected LIN got highest value of water absorption capacity (121.33ml/g) and swelling power (5.61%) as compared to control (110.67 ml/g, 4.60%) and solubility was significantly less for control (16.67) as compared to LIN (22.53). Cooking time of LIN and CWN were (12.00, 10.33 min), cooked weight (76.86, 71.06 g/25g), cooking yield (307.46, 284.10 %), bulk density (0.52, 0.55 g/ml), swelling index (2.22, 1.94) and total solid loss in gruel (7.49, 2.43 per cent by mass) respectively. Selected LIN (T3) was significantly superior in terms of total ash (2.15 v/s1.96%), crude fat (1.29 v/s1.21%), crude fiber (3.14 v/s 1.29%) and crude protein (15.84 v/s 11.35%). In vitro protein digestibility (72.59, 78.98 g/100g) and in vitro glycemic index (60.57, 62.73) was observed in LIN and CWN. Mineral estimation was done and Fe, Zn, Mn, Cr were significantly higher in LIN and the values of Ca, Cu, Mg were having non-significant difference. In texture profile analysis of noodles the values of hardness (N), adhesiveness (g-sec), springiness (mm), chewiness showed significant difference while the difference in values of cohesiveness and resilience was non- significant in between LIN and CWN. In case of storage study of 0-3 months except moisture and taste all proximate and sensory attributes showed non-significant difference. In case of microbial analysis the outcome was within permissible limits. The cost of LIN and CWN was 6.96 and 6.47 respectively. Hence we can conclude that the lentil incorporation in noodles can be successfully done. It has many nutritional benefits like high fiber, high protein, moderate GI and it is a cost effective healthy snack.
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, Archana
Legumes 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.

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