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ThesisItem Open Access Evaluation of Ksheera Bhagya Yojane in Dharwad District(University of Agricultural Science, Dharwad, 2016-06) Pritham S.M.; Malagi, UshaThe evaluation of Ksheera Bhagya Yojane at Dharwad district was carried out with an objective to assess the nutritional status of children, to know the opinion of parents, betterment committee members and teachers and to evaluate the implementation of Ksheera Bhagya Yojane at different levels. All the five taluks of Dharwad district were selected, totally 500 school children and 250 anganwadi children were studied for the anthropometric measurements. School children, parents, betterment committee members, school teachers and implementing officers were studied to know the opinion and implementation procedures about programme through pre-tested questionnaire by interview method. Visual observations were made to know the implementation of the programme. Results revealed that implementation and monitoring of programme was good at district and taluk levels but lacking at grass root levels. Maximum number of beneficiaries felt programme was good and it should be continued. Higher percentage of higher primary school children preferred school milk than the high school children. They suggested to add flavors in milk viz., badam, chocolate and to provide curd, buttermilk and fruits. Anthropometric measurements viz., height and weight of beneficiaries were significantly lower than NCHS standards. Visual observations revealed that there was no proper storage facility for milk powder in anganwadi centers. In some of the schools milk (10.00 %) was not measured and hygienically served to the children. Forty per cent of the school children did not have facility of drinking glasses in schools. About 90 per cent of the schools did not clean the corridors before the milk supply and after distribution. Thus, it can be concluded that the beneficiaries and implementing officers has good opinion about KBY and wanted the programme to continue and felt that milk be given in different flavours and forms.ThesisItem Open Access Evaluation of Millet Recipes for Dietary Polyphenols in the Management of Diabetes(University of Agricultural Science, Dharwad, 2016-06) Mishra, Krishna; Yenagi, Nirmala B.The present study was carried out in UAS, Dharwad in which the millets like little millet, foxtail millet, ragi, pearl millet and sorghum were taken for preparation of different traditional recipes like upma, khichdi, bisibelebhat, roti, dosa and thalipattu and compared with the recipes prepared from the staple cereals like rice and wheat. Twenty-nine recipes were evaluated for their nutrient composition, polyphenol content and antioxidant activity using standard procedures. Twelve selected recipes were evaluated for anti-diabetic effect using α-amylase and α-glucosidase inhibition activities. The millet recipes possessed good nutrient compositions when compared to the rice and wheat recipes. The polyphenol content of the millet recipes ranged from 27.66 to 202.81 and that of rice and wheat recipes ranged from 16.78 to 148.05 mg GAE/100 g. The antioxidant activity of millet recipes ranged from 27.36 to 95.47 and that of rice and wheat recipes ranged from 15.72 to 61.45 per cent DPPH radical scavenging activity. The α-amylase and α- glucosidase inhibitory activities were found highest in little millet upma (71.95 %) and little millet dosa (17.89 %) and lowest in rice dosa (9.54 %) and wheat chapatti (2.76 %) respectively. A positive correlation was found between polyphenol content and antioxidant activity and anti-diabetic effect. Education and intervention of millets had a positive impact on the diabetic subjects. After consumption of millet recipes for 30 days, there was a significant reduction in the Fasting and Post Prandial blood sugar level and the education and intervention of millets increased the level of adoption of millets by 12.9 per cent. Hence, as millet recipes which were prepared from the locally available millets were found superior to similar rice and wheat recipes in all respects, these can be recommended to the diet of diabetic as well as normal people.ThesisItem Open Access Nutritional and Functional Quality of Optimized Foxtail Millet Vermicelli(University of Agricultural Science, Dharwad, 2016-06) Reddy, Vanishree B.; Karakannavar, Sarojani J.Foxtail millet (Setaria italica) is one of the most important food crops of semi arid tropics, originated from China and now planted all over the world. It is the second-most widely planted species of millet. Nutritionally, foxtail millet consist of 10-12 per cent protein, 351 K cal energy per 100 g, 2.29-2.7 per cent lysine, 0.59 per cent thiamine, 4-5 per cent fat and 17.62 per cent dietary fiber. Vermicelli is considered as one of traditional Indian food item as it is based on sound foundation of culture, custom and consumed by people over long time. Vermicelli is commonly consumed pasta product liked by people of all walks of life, irrespective of age and changing lifestyles. Hence, an attempt was made to develop value added foxtail millet based vermicelli. Optimization of flour was done at three different proportions viz., 1:1, 1:2 and 1:3. Trials of optimization indicated that, the production procedure was highly acceptable for 1:1 proportion because of good extrusion and less wastage. Developed vermicelli were evaluated for cooking quality, sensory parameters, nutritional composition, storage quality and consumer acceptance. The results indicated that foxtail millet vermicelli exhibited good cooking quality by resulting in increased cooked weight and cooked volume. The overall acceptability of 1:1 vermicelli was 8.00 which was significantly higher than the control vermicelli (7.68). Nutrient analysis revealed that, protein, fat, ash and crude fiber contents of developed foxtail millet vermicelli was 15.42, 0.55, 1.05 and 0.28 per cent respectively with high dietary fibre content 20.96 per cent (soluble- 4.10 % and insoluble- 16.86 %). There was no significant changes observed in physical characteristics of vermicelli during storage. However, from fourth month of storage the overall acceptability scores of foxtail millet vermicelli declined significantly. Hence foxtail millet vermicelli was found to be acceptable up to three months. Developed vermicelli was better accepted and preferred by the consumers.ThesisItem Open Access Development and Evaluation of Ready-To-Eat Vegetable Soy Snack(University of Agricultural Science, Dharwad, 2016-06) Hembram, Sumitra; Kulkarni, Uma N.A total of seven varieties/genotypes of vegetable soybean viz., EC-175324, EC-175332, GP-1055, DSb 21, Cockerstraut, Karune with JS 335 (control) obtained from AICRP on Soybean, MARS, Dharwad during kharif, 2015 were studied for quality parameters, acceptability and storage stability. The physical characteristics of vegetable soybean pods and seeds varied significantly (p≤0.05) among the varieties/genotypes. Ready-to-eat vegetable soy snack was optimized by soaking split dals for 4 hr, drying for 9 hr, frying for 3 min at 160 °C. The ready-to-eat vegetable soy snack with chat masala had highest sensory scores (39.6). Except for protein and ash, the proximate principles of vegetable soybean varieties viz., DSb 21, Karune and JS 335 and their respective ready-to-eat soy snacks varied significantly (p≤0.05). During storage, the color component (L, a*, b*) and texture values of vegetable soy snack decreased significantly (p≤0.05) in all varieties, more so in samples stored in brown paper bags than those stored in HDPE and LDPE bags. The increase in moisture content of ready-to-eat vegetable soy snack stored in HDPE and LDPE bags at ambient temperature were less which ranged between 3.44 to 4.77 per cent and 3.44 to 4.81 per cent between 0 to 90th days of storage. The protein content of vegetable soy snack did not vary significantly throughout the storage period. The free fatty acid (% oleic acid) content stored ready-to-eat vegetable soy snack obtained from varieties Karune and DSb 21 stored in HDPE bags were within the permissible limits (<1 %) till 90th day of storage period. The ready-to-eat vegetable soy snack packed in brown paper bags were acceptable till 30 days while those packed and stored in HDPE and LDPE bags had acceptable scores for two months.ThesisItem Open Access Shelf-Life Studies on Vegetable Soybean(University of Agricultural Science, Dharwad, 2016-06) Belagali, Laxmibhai; Kulkarni, Uma N.A total of seven vegetable soybean varieties / genotypes viz., EC-175329, Kds-726, 2000-05, Seminol, Karune, DSb 21 along with JS 335 (control) harvested during kharif - 2015 were screened for quality parameters viz., physical, chemical and sensory parameters as well as storage stability under different packaging material at different temperatures. Except seed thickness, all the physical parameters of both pod / seed varied significantly (p≤0.05). Proximate principles of vegetable soybean varieties / genotypes including moisture, protein, fat, crude fibre, ash and carbohydrate contents ranged between 55.56 - 66.52, 13.41 - 13.67, 7.8 - 8.78, 2.15 - 2.78, 1.34 - 1.74 and 6.94 - 18.26 g per cent respectively. Irrespective of packaging material, the minimally processed vegetable soybean varieties stored at room temperature lost their freshness within two days. The minimally processed pods stored in HPDE bags at refrigerated condition maintained its color and texture up to 12 days. Storage study of minimally processed vegetable soybean varieties packed in different packaging material under deep freezer (-18 °C) for three months revealed that, pods packed in HDPE bags had better color, texture, chemical and sensory profile compared to those stored in LDPE bags. However, irrespective of variety and packaging material, moisture, protein and color components decreased from 57.59 - 17.49, 13.36 - 11.88 g per cent and 63.08 - 57.86 (L*), -6.65 to -6.78 (-a*) and 20.76 to 20.02 (b*) respectively while hardness (0.17 - 1.527 gf) and free-fatty acid content of seeds (0.36 - 0.59 % oleic acid) increased at the end of storage period. Thus the vegetable soybean varieties viz., Karune and DSb 21 blanched for 5 min with 1 per cent calcium chloride extended the shelf life up to two months.ThesisItem Open Access Nutritional and Nutraceutical Properties Imprinting in Colour Grain Sorghum Genotypes(University of Agricultural Sciences, Dharwad, 2016-07) Gutti, Aliya M.; Hemalatha S.The present study was carried out to investigate the nutritional and neutraceutical properties imprinting in colour grain sorghum genotypes during the year 2014-2016. A total of 26 different colour grain sorghum genotypes were selected based on visual observation of colour and classified as red, yellow, cream and white colour grains. These grains were analyzed for physical, chemical, neutraceutical and antioxidant contents. The results revealed that there was a significant variation (p≤ 0.001) in both physical and chemical parameters of grains. The red colour grains showed higher mean protein (14.49 g/100 g), fat (6.25 g/100 g) and crude fiber content (2.00 g/100 g). Whereas, white colour genotypes showed higher mean ash content (5.00 g/100 g). Nutraceuticals such as mean total polyphenols (117.69 CE mg/100 g), tannin (203.22 CE mg/100 g), antioxidant activity (70.65 %), total (15.86 g/100 g), insoluble (14.12 g/100 g) and soluble (1.74 g/100 g) dietary fibre content was found higher in red colour grains. whereas cream colour showed higher mean phytic acid (595.63 mg/100 g) and total flavonoid content (110.99 mg/100 g). Higher per cent of antioxidant content and activity was found in red colour grains hence AKJ-1 grains was further used in different product preprations like roti, mudde, steamed kadabu, vada, nucchu, dosa, malt, flaking and assessed for polyphenols content of different products it ranged from (35.66 to 115.00 mg CE/100 g) and antioxidant activity (6.99 to 40.90 per cent). Malt and mudde when assessed for bioaccesability in mudde it was found to be 54.60 mg CE/100 g and in malt it was 58.35 mg CE/100 g. From the results, among all colour grain sorghum genotypes, red colour had higher protein, fat, crude fiber, mineral and antioxidant activity and yellow had the least. Processing reduced the antioxidant content. Malting and boiling had higher retention of antioxidant contentThesisItem Open Access Sensitization of School Children about Health Hazards of Junk Foods Through Nutrition Games(University of Agricultural Sciences, Dharwad, 2016-07) Hiremani, Anuradha S.; Chimmad, Bharati V.An investigation was undertaken to know scenario of junk foods available in Dharwad, develop nutrition games as learning objects, create awareness to school children about health hazards of junk foods, assess the compliance of stakeholders about learning objects and to evaluate the impact of learning objects on nutrition knowledge and food behaviour of school children. Information regarding scenario of junk foods of Dharwad was collected through personal interview. Identification of most popular junk foods consumed by boys and girls (60 each), aged 10 – 12 years was collected through food frequency questionnaire. Learning objects in the form of “snake and ladder” and “chakka” games consisting information about healthy food formulation, eating habits, hazards of junk foods were developed. Results indicated that 36 different types of junk foods based on cereals, pulses, sugar, vegetables, and fruits were available in different eateries of Dharwad. Irrespective of location, both among boys and girls chocolates/candies, coloured vathani were most popular. Chewing gums, bread, biscuits and bhadang were most popular among boys, whereas rasagulla, papadi, khava/burfi and chakli/kodbale were most popular among girls. Compliance by the stakeholders about learning objects indicated that the objects satisfied all the suggested criteria for content quality, clarity, aesthetics, flow, duration, fun and utility, integration, emotional aspects and social interaction. Irrespective of location, higher proportion of boys (71.66 %) preferred snake and ladder game. More girls preferred chakka game (55.00 %) than snake and ladder (45.00 %) game as learning object. Educational intervention of one month duration with nutrition games as learning objects recorded significant improvement in nutrition knowledge (P≤0.01). The consumption of junk foods was reduced with simultaneous increase in healthy foods consumption after educational intervention.ThesisItem Open Access Creating Awareness for Improvement of Food Behaviour Among Rural Women of North Karnataka(University of Agricultural Sciences, Dharwad, 2016-07) Asundi, Chaitra R.; Chimmad, BharatiA study was conducted to create awareness about health hazards of junk foods and to assess the nutritional status of women in rural areas of four agro-climatic zones of UAS, Dharwad. The junk foods available in 24 villages of six talukas were documented and 120 rural families were enquired for junk food consumption. A total of 360 non pregnant non lactating rural women (15 to 35 years) from 12 villages were assessed for awareness about health hazards and nutritional status. Nutrition education through innovative learning objects was provided to 30 women in a selected village of Dharwad taluka and its impact on nutrition knowledge and family food behaviour was studied. The results revealed that different types of junk foods were being sold in rural areas. The consumption of biscuits, chocolates or candies, kurkuri, papadi, rasgulla and bread were most popular across the four zones. There was low awareness (53.89 %) prevailing about health hazards of junk foods among rural women, more so in zone 3 (60.00 %). The level of formal education, age and socio-economic status influenced the nutritional awareness of women. Nutritional anthropometry revealed that 50.83 per cent of rural women were although normal, 29.17 per cent were underweight. Predicted risk of metabolic complications based on waist circumference and waist to hip ratio were not evident in 79.72 per cent and 85.60 per cent of women, respectively. Nutritional status of women was associated with age and socio-economic status. Micronutrient deficiency was rampant among women of all the agro-climatic zones studied. Nutrition education recorded a significant increase (p0.01) in awareness about health hazards of junk foods and improvement in food behaviour with simultaneous reduction in junk food consumption.ThesisItem Open Access Development and Quality Evaluation of Little Millet (Panicum miliare) Sourdough and Gluten Free Bread(University of Agricultural Sciences, Dharwad, 2016-06) Deshmukh, Priyadarshani P.; Yenagi, Nirmala B.Bread consumption and demand for functional breads is increasing throughout the world. In the present study incorporation of differently processed little millet flour (LMF) at 30 % level to refined wheat flour (RWF), optimization of processing conditions of composite flour bread and incorporation of soy and gluten and sourdough to composite flour on the quality of bread was evaluated in comparison to RWF bread. In another study, gluten free bread was optimized for addition of LMF. These breads were subjected to physical, textural, sensory, nutritional and storage quality analysis. Washing, soaking, steaming, roasting and popping showed significant changes in the physico-chemical and nutritional composition of LMF. Incorporation of LMF enhanced the nutritional quality of breads irrespective of processing. Specific volume of bread improved with incorporation of soaked and roasted flour, whereas popped flour showed positive effect on texture. Optimized processing conditions like fermentation, proofing and baking time and temperature improved the quality of LMF composite bread and had sensory quality on par with RWF bread. Optimized LMF composite bread enriched with 5 % soy and 10 % gluten improved the texture and nutrient composition of the bread without affecting sensory quality. Sourdough addition significantly improved the physical, textural, sensory and nutritional quality of bread in terms of proximate composition, dietary fibre, resistant starch, phytonutrients and minerals. Shelf life of sourdough breads was extended by two days. Gluten free bread prepared with LMF, rice flour and potato starch in the ratio of 50:25:25 significantly improved the physical characteristics and nutrient composition. It was on par with control gluten free bread for sensory quality. The study concludes that LMF can be incorporated to develop functional breads for additional health benefits, management of metabolic disorders and also to fulfill the demands of celiac sufferers.
