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Subject: Human Nutrition × End date: 2009 × Start date: 2009 ×
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    ThesisItemOpen Access
    Green gram husk incorporated high fiber food products, their evaluation for sensory parameters and health benefits
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-03) Bora, Preeti; Kulshrestha, Kalpana
    Dietary fiber is steadily gaining importance in human diet. Beneficial effects of dietary fiber have been attributed to its role in modifying some of the physiological activities in the body. Dietary fiber is generally considered as unavailable carbohydrate and used as mild laxative. It is also useful in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and certain cancers. Pulse husk is a major by-product of dal mills which is basically used as ruminant feed. Its nutritional significance in human diet is less known. So, in view of this, the present study was undertaken to evaluate green gram husk for its chemical and physicochemical characteristics along with the formulation of various recipes of staple and snack food item. The husk was incorporated in different traditional recipes in varying proportions (5-15 per cent) and the acceptability of different husk incorporated products was tested through sensory evaluation by score card method for different sensory qualities. The best selected products, one from each broad category (staple and snack food item) were evaluated for various nutritional parameters and glycemic index. For evaluating of the effect of green gram husk in alleviating the signs and symptoms of constipation, effect on total blood cholesterol, fasting blood sugar and body weight, experimental study on subjects was done. The nutritional analysis revealed that green gram husk contained 7.13 per cent moisture, 7.69 per cent crude protein, 2.17 per cent crude fat, 18.63 per cent crude fiber, 60.52 per cent available carbohydrate, 293kcal calorific value, 3.85 per cent total ash, 400mg calcium/100g, 356mg phosphorus/100g, 23.78mg iron/100g, 2.90mg zinc/100g, 0.9mg copper/100g, 2.28mg manganese/ 100g, 2.4mg niacin/100g, 53.71 per cent insoluble dietary fiber and 1.73 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.95 per cent. Green gram husk contained 446.67mg tannin/100g, 50.25mg phytic acid/100g and 0.88mg oxalic acid/100g. The colour of husk was found to be pale olive, water absorption capacity was 475 per cent, density was 0.615g/ml and higher fraction was above 40 mesh sieve size. In the sensory evaluation of green gram husk incorporated food products, 15 per cent husk incorporated missi parantha and 12.5 per cent husk incorporated biscuit were found to be most acceptable among the two categories (staple and snack food item) respectively. The nutritional evaluation of both the products was done. 15 per cent husk incorporated missi parantha contained 17.5 per cent moisture, 15.31 per cent crude protein, 8.88 per cent crude fat, 4.0 per cent crude fiber, 51.7 per cent available carbohydrate, 347.96kcal calorific value, 2.61 per cent total ash, 146.66mg calcium/100g, 436.66mg phosphorus/100g, 41.14mg iron/100g, 3.35mg zinc/100g, 0.47mg copper/100g, 2.88mg manganese/ 100g, 3.89mg niacin/100g, 18.18 per cent insoluble dietary fiber and 2.65 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.37 per cent. 12.5 per cent husk incorporated biscuit contained 9.53 per cent moisture, 10.79 per cent crude protein, 18.3 per cent crude fat, 1.35 per cent crude fiber, 59.07 per cent available carbohydrate, 442.61kcal calorific value, 1.13 per cent total ash, 113.33mg calcium/100g, 166.66mg phosphorus/100g, 23.76mg iron/100g, 1.24mg zinc/100g, 6.28mg copper/100g, 1.35mg manganese/ 100g, 3.63mg niacin/100g, 13.10 per cent insoluble dietary fiber and 1.88 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.47 and 1.46mg/100g respectively with the in-vitro iron bioavailability as 1.17 per cent. The GI of fiber rich parantha and biscuit was found to be lower i.e. 32.54 and 46.26 respectively in comparison to control parantha and biscuit as 40.41 and 68.70 suggesting their suitability in diabetic diet. In the experimental study, ten experimental subjects suffering from constipation were provided with fiber rich pre mix (15 per cent green gram husk incorporated with wheat flour) regularly for 45 days and improvement in signs and symptoms was recorded through post survey proforma every 7th day from the day of start of study which showed a significant effect in the alleviation of signs and symptoms of constipation. A significant decrease in mean total blood cholesterol level of subjects was seen after a period of 45 days. Mean body weight and fasting blood glucose level of the subjects were decreased in 45 days although the decrease was non-significant.
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    ThesisItemOpen Access
    Removal of cyanide content of edible bamboo shoots, quality evaluation and product formulation
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-03) Rana, Bindu; Awasthi, Pratima
    The present investigation was conducted to optimize the process of reduction of cyanide content of Dendrocalamus strictus shoot. Response Surface Methodology (RSM) was employed to select optimum levels of various variables based on maximum reduction of cyanide content in bamboo shoot. The effect of incorporation of bamboo shoot powder on the quality of biscuit was also studied. Storage studies were conducted to assess the shelf life of biscuit at room temperature. The fresh bamboo shoots of Dendrocalamus strictus had average moisture, crude protein, crude fat, total ash, crude fibre and carbohydrates as 88.37, 3.21, 0.54, 1.31, 2.66 and 6.60 per cent, respectively. Whereas the moisture, crude protein, crude fat, total ash, crude fibre and carbohydrates of Bambosa bambos species were 87.64, 2.36, 0.52, 1.22, 1.69 and 8.23 per cent, respectively. The insoluble, soluble and total dietary fibre content of Dendrocalamus strictus were 5.81, 1.55 and 7.36 g/100g, respectively. Whereas the value of insoluble, soluble and total dietary fibre content for Bambosa bambos species were 3.83, 1.48, 5.31 g/100g, respectively. The iron, calcium, phosphorus, manganese, zinc, potassium and sodium content, of Dendrocalamus strictus were 0.65, 17.44, 68.16, 0.50, 1.30, 512.25 and 6.13 mg/100g, respectively. The value of iron, calcium, phosphorus, manganese, zinc, potassium and sodium content for Bambosa bambos shoots were 0.25, 17.14, 68.18, 0.43, 0.78, 517.25 and 6.27 mg/100g, respectively. The ascorbic acid content of Dendrocalamus strictus was 7.31 mg/100g.whereas Bambosa bambos contained 7.63mg/100g. Shoots of Dendrocalamus strictus had highest HCN content in the tip portion (894.33mg/kg), followed by the mid portion (649.46mg/kg) and the least amount of HCN was found in the basal portion (207.71 mg/kg). The optimum condition (at which maximum reduction of cyanide content) obtained was NaCl concentration- 2.4%, thickness-1.25 cm, 216 ml of NaCl solution and treatment time 23 min boiling at 100oC.The non significant reduction in moisture content , crude fiber, and insoluble dietary fiber content of bamboo shoot( mid portion) treated at optimum condition was observed. However, carbohydrate content of boiled shoots increased and ascorbic acid was lost maximum (71.90 %) during boiling at optimum conditions. The result of development of bamboo shoot powder incorporated biscuit indicated that bamboo shoot powder could be incorprated upto 20% level, as source of dietary fiber, without affecting the overall quality. Minimum level of fat, sugar and baking powder required in the formulation were 16, 20 and 0.3 % respectively. The average moisture, crude protein, crude fat, total ash, crude fiber content and carbohydrates content of 20 % bamboo shoot powder incorporated biscuit were 5.15, 6.26, 13.82, 1.11, 2.39 and 75.64 per cent, respectively. The insoluble, soluble and total dietary fiber in 20% bamboo shoot powder incorporated biscuit was 5.17, 1.14 and 6.31g/100g respectively. Whereas the iron, calcium, zinc, manganese, potassium and magnesium content of bamboo shoot powder incorporated biscuits had 1.67, 45.23, 1.83, 1.93, 45.23 and 6.88 mg/100g respectively. The dietary fiber content of these biscuits was about 3times higher than the control biscuits The bamboo shoot powder incorporated could be stored in LDPE laminated aluminum foil bags and HDPE bags satisfactorily for 120 days at room temperature. affecting adversely their overall quality