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2000 - 200540
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Subject: Food and Nutrition × End date: 2009 × Start date: 2000 × Type: Thesis ×
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Now showing 1 - 9 of 40
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    ThesisItemOpen Access
    THIOCYANATE CONTENT IN FOODS AND EFFECT OF PROCESSING
    (University of Agricultural Sciences, Dharwad, 2002) PATIL, TAYYABA KOUSAR D.; KARKANNAVAR, SAROJANI J.
    An investigation was undertaken with an objective to estimate the thiocyanate content of foods commonly consumed in Northern Karnataka and to assess the impact of domestic processing. The analysis of thiocyanate was carried out by the method of Basu et al. (1986). Among the foods analysed, highest thiocyanate was observed in drumstick (57.53 mg/100 g fresh tissue) followed by mustard (21.39 mg/100 g) and lowest in papaya (0.04 mg/100 g fresh tissue), and curry leaves (0.07 mg/100 g fresh tissue). The thiocyanate in leafy vegetables ranged from 0.07 to 7.90 mg/100 g fresh tissue with lowest in curry leaves and highest in cabbage and in other vegetables ranged From 0.14 to 57.53 mg/100 g fresh tissue with lowest in little gourd and highest in drumstick. The thiocyanate in roots and tubers ranged from 0.15 to 2.57 mg/100 g fresh tissue with lowest in carrot and highest in colocasia. and in fruits ranged from 0.04 to 1.79 mg/100 g fresh tissue with lowest in papaya and highest in jack fruit and in nuts and oilseeds ranged from 0.18 to 21.39 mg/100 g with lowest in coconut and highest in mustard. The thiocyanate in condiments and spices ranged from 0.47 to 6.98 mg/100 g with lowest in red chilli powder and highest in garden cress. The Thiocyanate in milk and milk products was very low and it ranged from 0.21 to 0.23 ing/100 ml. The per cent reduction of thiocyanate due to cutting, ranged from 6.45 to 58.22 per cent in vegetables and fruits and due to boiling, stewing vegetables ranged from 34.43 to 95.64 and 54.41 to 93.36 per cent, respectively which was significant. The thiocyanate reduction in mustard, ladies fmger and onion after splattering, roasting and frying was 34.13, 57.14 and 80.92 percent, respectively.
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    ThesisItemOpen Access
    EXPLORATION AND DOCUMENTATION OF INDIGENOUS HYPOGLYCEMIC SUBSTANCES OF NORTH KARNATAKA AND IMPACT OF PERIWINKLE LEAVES (Catharanthus roseus) ON MANAGEMENT OF DIABETES MELLITUS
    (University of Agricultural Sciences, Dharwad, 2002) BANAKAR, VIJAYA; MALAGI, USHA
    An investigation was undertaken with an objective to document and study the consumption pattern of indigenous hypoglycemic substances by diabetics of North Karnataka region and to investigate the impact of commonly available indigenous plant material for management of diabetes mellitus. Five zones viz., dry, coastal, hilly, transitional and north eastern transitional zones were selected randomly from North Karnataka region for documentation study with 30 type-2 diabetics in each zone. About 20 indigenous hypoglycemic substances were documented in North Karnataka. All the substances were of plant origin, which included herbs (n=10), green leafy vegetables (n=2), other vegetables (n=3), fruits (n=3) and spices (n=2). These substances were consumed by the diabetics in the form of dry, fresh, decoction and juices. Majority of the diabetics in North Karnataka were more aware and used fenugreek seeds, bitter gourd, bael leaves, jumbu seeds and tulasi leaves for the control of diabetes. Most of them observed good control over the disorder and perceived no side effects on consuming the indigenous hypoglycemic substances. Based on the documentation data, easily and abundantly available periwinkle leaves of pink flowering plant (Catharanthus roseus) was selected for intervention. About 20 type-2 diabetics residing in Dharwad city were selected, of which ten were taken as experimental and rest as control group. Periwinkle leaves powder (2 g/day) was given to the experimental group for a period of one month and no supplementation was given to the control group. There was a significant reduction observed in fasting blood glucose (range. 3.76-9.83%), post parandial blood glucose (6.69-12.36%). total cholesterol (1.25-1.99%)), LDL-C (1.06-3.07%) and triglyceride levels (0.79-4.03%o) of diabetics in experimental group. On the other hand no marked reduction was observed in blood glucose and blood lipid levels of the diabetics in control group.
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    ThesisItemOpen Access
    NUTRITIONAL AND HEALTH PROFILE DURING MENARCHE AND SEASONAL VARIATIONS IN IRON STATUS OF ADOLESCENT GIRLS
    (University of Agricultural Sciences, Dharwad, 2002) DEEPA, K. S.; BHARATI, PUSHPA
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    PREVALENCE AND ASSESSMENT OF OBESITY AMONG HIGH SCHOOL CHILDREN OF DHARWAD CITY
    (University of Agricultural Sciences, Dharwad, 2002) PATIL, JAYASHREE S; NAIK, RAMA K
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    DOCUMENTATION AND NUTRIENT COMPUTATION OF TRADITIONAL FESTIVAL FOODS OF DIFFERENT COMMUNITIES OF RURAL AND URBAN DHARWAD.
    (University of Agricultural Sciences, Dharwad, 2000) INAMDAR, VIJAYALAXMI R; CHITNMAD, BHARATI V.
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI
    (University of Agricultural Sciences, Dharwad, 2000) MADHAVI REDDY, M; YENAGI, NIRMALA B
    The present investigation was undertaken to standardize the traditional method cf roti preparation for process variables like dry flour addition to gelatinized mass to prepare dough, baking temperature Storage of dough and gelatinized mass dough prepared by cold water, particle size of flour and were evaluated for dough, roti making baking and roti quality by physical, chemical, Theological and organoleptic tests. Grain, dough and roti qualities of genotypes grown in kharif and rabi seasons, harvested at different maturity stages and quality of flour and roti stored in diffrent packaging materials were also studied. The three important stages of roti making process viz., dough preparation, roti making and baking were influenced for different process variables. The optimum conditions for preparing ideal quality roti with dough of better handling, roti making and baking qualities are use of four of medium particles size (+80 mesh), dough preparation with 1:1.5 proportion of gelatinized mass and dry flour, baking temperature of 120°C storage time of dough for roti preparation not more than 30 min, and storage time of gelatinized mass up to 6 hrs. Sorghum cultivars grown in rabi season. better physico-chemical and rheological qualities for end use of roti than kharif cultivars. Similarly varieties are superior over hybrids. Though sorghum cultivar harvested at physiological maturity stage has better functional qualities for roti making than cultivar harvested at ten days before maturity stage. Sorghum flour stored in aluminum box had shelf life of 15 days with an excellent dough and organoleptic qualities. Sorghum flour shelf life can be extended (21 days) without affecting the functional quality of dough with better organoleptic properties by the use of laminated pouch. Cane basket is the most suitable material for storage of roti and its shelf life is about two months with good organoleptic, functional and microbial qualities.
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    ThesisItemOpen Access
    SOCIO-CULTURAL FACTORS INFLUENCING THE DIET DURING PREGNANCY
    (University of Agricultural Sciences, Dharwad, 2000) DOMBAR, SHAKUNTALA K; SHARADA, G S
    The study was conducted in an urban area of Dharwad and Hubli by selecting 300 mothers by purposive sampling technique, which included five communities viz., Kannadiga, Rajasthani, Gujarathi, Punjabi and Tamilian and five religions, viz., Hindu, Muslim, Christian, Jain and Sikh. The data was collected by personal interview method. A majority of the respondents were in their reproductive age. During entire period of pregnancy a maximum number of mothers irrespective of the communities, religious group and social classification had consumed the same amount of food as that of prepregnancy. The special foods consumed by north-lndians were more nutritious than south-lndians. Inclusion of special foods during pregnancy was found to be more in highly educated, high income group and joint family respondents. Intake of milk with ‘ghee’ as a special food during pregnancy was observed only in case of Punjabis and Sikhs. Several food beliefs and taboos were prevalent among all the communities and religions and were mostly centered around the concept of ‘hot and ‘abortic' foods. In general, food beliefs and taboos were influenced by culture. Comparatively more number of mothers from less educational status, low income group and joint family avoided various kinds of foods than their counterparts. A higher number of respondents irrespective of social and cultural class difference believed that consumption of more food during pregnancy would affect their own health. A majority of subjects had received guidance by mothers-in-law and mothers.
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    ThesisItemOpen Access
    DEVELOPMENT OF DICOCCUM WHEAT BASED THERAPEUTIC BUN
    (University of Agricultural Sciences, Dharwad, 2000) SANKESHWAR, SHRIDEVI B; YENAGI, NIRMALA B
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    NUTRITIVE VALUE AND ACCEPTABILITY OF LUFFA TUBEROSA ROXB. (KARCHIKAI)
    (University of Agricultural Sciences, Dharwad, 2000) MASTI, VEENA S; BHARATI, PUSHPA