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ThesisItem Open Access Physico-Chemical Characteristics and Value Addition to Wood Apple (Feronia limonia Swingle)(University of Agricultural Science, Dharwad, 2017-09) Shyamala Devi V.; Kulkarni, Uma N.ThesisItem Open Access Nutrient Composition, Cooking Quality and Acceptability of Mothbean (Vigna aconitifolia (Jacq.) Marechal) Varieties(University of Agricultural Science, Dharwad, 2017-08) Badami, Pallavi; Kasturiba B.ThesisItem Open Access Functional and Nutritional Characteristics of Organic Jaggery Based Bakery Products(University of Agricultural Sciences, Dharwad, 2017-06) Kandakur, Mahalaxmi B.; Hemalatha S.ThesisItem Open Access Nutritional Status and Food Habits of Major Tribes of Arunachal Pradesh(University of Agricultural Science, Dharwad, 2017-09) Yombom Bam; Malagi, UshaAn investigation was carried out during the year 2014-2016 in Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences Dharwad. A total of 500 families were selected from five of the major tribes (Apatani, Nocte, Galo, Nyishi and Monpa) of Arunachal Pradesh. General information, documentation of foods, socio-economic status and nutritional status of the tribal people were collected. Foods were analyzed for proximate composition and mineral content. Value addition to ethnic foods of regional origin was done on ragi, glutinous rice, sesame and wild yam. The main religion followed by the tribal people of Arunachal Pradesh was Donyi-Polo (51 %), followed by Buddhism (20 %) and Christianity (16.8 %). Almost all were landholders (90.2 %), belonged to upper middle class (80.2 %) and medium sized families (48.6 %) with very few illiterates (8.4 %). All the families were non-vegetarian and consumed rice, green leafy vegetables, tea and sugar daily. Fermented bamboo shoots and soybean were popular delicacies of the tribal people. Many festivals celebrated by the different tribes were indicative mainly of harvesting. Anthropometric assessment showed that majority of the infants, children, adolescents and adults were under normal category and abdominal obesity was a common feature among the adults and elderly women. Higher percentage of stunted children was observed in Galo (1-3 years), Nocte (4-9 years) and Monpa (10-12 years) tribes. Locally grown and processed foods commonly consumed were found to be rich in nutrients. Value addition was done using locally available foods and five products were developed which were highly accepted by the people. Awareness programme for the tribal women on value addition showed significant improvement in knowledge scores.ThesisItem Open Access Characterization of Sorghum (Sorghum bicolor L. Moench.) Seethani for Food Applications(University of Agricultural Science, Dharwad, 2017-06) Semwal, Jyoti; Hemalatha S.Three sorghum varieties viz. SMJ-1, KMJ-1 and M 35-1 harvested at milky stage and processed to roasted grain seethani during rabi 2017 were analyzed for physico-chemical characteristics, shelf-life and value addition at the University of Agricultural Sciences, Dharwad. M 35-1 variety had larger grains with 3.54 mm, 3.89 mm and 2.31 mm length, breadth and thickness respectively. Cooking time, increase in volume after cooking and solid leached varied significantly, SMJ-1 took 10.00 min to get cooked. Water absorption capacity was significantly lower in SMJ-1 seethani flour. Protein, ash, crude fibre, crude fat, total carbohydrates and total dietary fibre ranged from 9.22 to 12.25, 1.40 to 1.48 g, 2.28 to 2.82, 2.47 to 2.80, 79.17 to 82.46 and 10.01 to 12.06 g/100 g respectively and energy from 386.33 to 392.33 kcal. Iron, zinc and calcium content were high in SMJ-1- 8.11 mg, 2.76 mg and 35.30 mg/100 g respectively. Magnesium was high in KMJ-1,142.00 mg. The total sugar content of seethani ranged from 2.85 to 3.65 %. During maturity process starch content increased significantly from 44.64 to 72.85 g, 36.77 to 71.14 and 40.89 to 75.06 g in SMJ-1, KMJ-1 and M 35-1 respectively. Seethani packed in HDPE pouches under refrigerated, ambient and accelerated conditions showed that grains can be stored for more than two months without change in sensory characteristics. Among baked, fried, steamed and boiled products, 20 per cent seethani incorporated cookies and guggari had 87.68 % acceptability index. The best accepted product, 20 per cent seethani incorporated cookies in HDPE pouches under ambient room temperature could be stored up to 45 days. The study reveals that SMJ-1 seethani is a good source of protein, dietary fibre and minerals but its incorporation in snack items is limited to lower level of 20 per cent if the grain is traditionally processed.ThesisItem Open Access Development and Evaluation of Stevia Based Value Added Products(University of Agricultural Science, Dharwad, 2017-08) Smrity; Kulkarni, Uma N.The present study on development and evaluation of stevia based value added products was carried out in UAS, Dharwad during 2017. Optimization, sensory evaluation, nutritional composition and shelf life of developed stevia leaf powder based food products were studied. A total of seven traditional ready-to-eat and convenience foods viz., foxtail millet laddu, ragi laddu, green gram laddu, shankarpoli, cookies, groundnut holige, chocolate were optimized with variation in sugar and stevia leaf powder. The data thus obtained from nutrient computing contents were statically analyzed by applying‘t’ test. Complete randomized block design with factorial approach was adopted for the data obtained from storage study. All the optimized products with 0.25 g stevia leaf powder were found to be highly acceptable with acceptability indices ranging between 59.04 per cent to 90.04 per cent. The energy contents of stevia leaf powder based products and control ranged between 756 Kcal to 1120 Kcal and 824 Kcal to 1196 Kcal respectively. Per cent reduction in energy and carbohydrate of stevia leaf powder and control had ranged between 2.11 to 12.14 per cent, 3.01 to 27.95 per cent. The shelf life of selected products viz. shankarpoli and ragi laddu packed in HDPE and aluminium pouches were found to be chemically and organoleptically acceptable through the storage period of three months at room temperature. The results of this study indicate the possible commercialization of stevia based value added food products with excellent nutritional, sensory qualities and shelf life. Thus the developed ready-to-eat products had low calorific values indicating the potential health benefits. Stevia leaf powder can be successfully incorporated into traditional foods which serve as low calorie and ready-to-eat foods.ThesisItem Open Access Nutritional Screening and Value Addition to Minor Tubers(University of Agricultural Science, Dharwad, 2017-06) Mesta, Divya Parmeshwar; Bharati, PushpaA survey conducted by the University of Agricultural Sciences, Dharwad in Uttara Kannada district (Sirsi, Joida, Yallapur) of Karnataka (n=30) during the year 2016-17 depicted that lot of minor tubers were collected, grown and consumed in the form of boiled, steamed, and fried. The tubers were processed with spices or sweeteners. Varieties of traditional products were prepared using tubers and consumed in their regular diet. These tubers were used for curing ailments, like- diabetes, hypertension, paralysis, fever, stomach ache, piles etc. Arrowroot is used for weakness and dysentery. Haalu makkala gadde and aarati kundige are used as galactogogue. Fourteen minor tubers selected from Joida were studied for physico-chemical characters, nutritional composition and value addition potential in the department of Food Science and Nutrition, College of Rural Home Science, Dharwad. Significant difference was observed among minor tubers for proximate, carbohydrate, and mineral composition. The protein, fat, carbohydrate, dietary fiber, starch and energy content of the tubers ranged from 4.14 to 8.73 g, 0.07 to 0.67 g, 76.92 to 85.56 g, 4.80 to 12.13 g, 33.97 to 69.18 g and 349 to 368 kcal per 100 g of sample respectively (dwb). Iron and zinc ranged between 0.45 to 3.31 mg/100 g and 0.56 to 6.93 mg/100 g respectively. The higher acceptability indices of cutlet (89.69), and paratha (87.80) made with lesser yam, pakoda (89.63) made with greater yam- lion foot type, finger chips (79.98) and sev (93.81) made with tannia bulbs have shown that the tubers were suitable for value addition. The flour yield ranged from 25.24 to 28.24 per cent with considerable physico-chemical and functional properties. Cookies prepared with greater yam- lion foot type and tannia bulb flours received acceptability indices of 88.15 and 86.78 per cent respectively at 50 per cent incorporation and were on par with control cookies.ThesisItem Open Access Assessment of Nutritional Status Risk Factors and Impact of Education Intervention on Pulmonary Tuberculosis Patients(University of Agricultural Science, Dharwad, 2017-06) Malai, Vani; Malagi, UshaA study to assess the nutritional status, risk factors and to know the impact of education intervention on pulmonary tuberculosis patients was conducted in the department of Food Science and Nutrition of University of Agricultural Sciences, Dharwad during 2016-17. Patients willing to participate in the study were selected by purposive sampling method from the Direct Observatory Treatment Centers of Hubli and Dharwad (N=105). The data was collected using a developed questionnaire for nutritional status, risk factors, knowledge and practices. Education intervention was given to 30 selected TB patients about the disease. The results revealed that majority of them were males (70.47%) and belonged to productive age group (54.67%). About 2/3 subjects were undernourished with varying degrees of thinness (62.52%). Consumption and nutrient adequacy of energy, protein rich and protective foods were low. Majority of the subjects belonged to low socio-economic status (SES) (86.84%). Undernutrition, poor SES and poor knowledge were the risk factors associated with occurrence of TB among all age groups. Diabetes mellitus, HIV and vices such as tobacco chewing, smoking, alcoholism were the risk factors found among adults. The mean age of relapse and drug resistant TB was 40 years. Non compliance to treatment, BMI less than 18, poor knowledge, low SES and continued vices during treatment were the risk factors associated with occurrence of relapse and drug resistant tuberculosis. Knowledge and practices were found to be low and were significantly associated with education and income level of the subjects. Age was negatively associated with knowledge and practices. Education intervention lead to significant increase in knowledge and practices of subjects with regard to disease management, dietary modification, and hygiene. Improved dietary pattern and behavioural changes could lead to improved nutritional status and reduction in the period of morbidity and mortality.ThesisItem Open Access Development of Ready to Eat Millet UPMA Mixes for Management of Diabetes(University of Agricultural Science, Dharwad, 2017-06) Doddamani, Smita; Yenagi, Nirmala B.The present study was carried out in the University of Agricultural Sciences, Dharwad to develop ready to eat little (Panicum miliare) and foxtail (Setaria italica) millet upma mixes for management of diabetes during 2017. Physical characteristics, functional properties and nutritional composition of raw millet grains were studied. Different pre-treatments in different combinations were tried to reduce cooking time and to improve cooking quality such as roasting, cooking, drying, soaking and steaming. One of the pre-treatment was selected in both millets based on better cooking quality, functional property and organoleptic quality. Nutrient composition of selected pre-treated grains was compared with raw and roasted grains. Further upma mix was developed by selected pre-treated grains with addition of functional ingredients such as bengalgram dhal, blackgram dhal, groundnut. Suitable spice pepper optimised for quantity and other essential ingredients like, cumin, mustard seeds, dehydrated curry leaves and onion were added. Developed mixes were assessed for nutrient composition and storage quality for a period of three months at room temperature. Little and foxtail millet grains significantly differed only in nutrient composition. The pre-treatment ‘cooking, drying and roasting’ was selected for development upma mixes as it exhibited better cooking and sensory qualities than other pre-treatments. Pre-treatment decreased the protein content, minerals and phytochemicals, however there was an effective enhancement in dietary fibre (11.05 to 12.00 %) and resistant starch (3.03 to 4.15 %) content which improves the glucose metabolism and reduces glycaemic index. Developed mixes improved neutraceutical and therapeutic properties. Little millet upma mix had shelf life of two and half months whereas foxtail millet upma mix was stable at three months. Developed mixes are convenient to use as they can be cooked just by addition of boiling water hence these save time, energy. Developed ready to eat mix indicated potential health benefits in management of diabetes.
