Thumbnail Image

Thesis

Browse

2017 - 20183
Reset filters
Subject: Food and Nutrition × End date: 2018 × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 3 of 3
  • Thumbnail Image
    ThesisItemOpen Access
    Millet Based Approach for Fortification of Unbranded Low Cost Snacks for School Children
    (University of Agricultural Sciences, Dharwad, 2018-09) Akkavva Wadakappanavar S.; Yenagi, Nirmala
    The present study was conducted to evaluate the nutritional quality of commercially available unbranded cereal snacks for school children, development and promotion of millet fortified snacks through nutrition education and training to women entrepreneurs during 2015- 18. Totally 22 cereal snacks were documented from 30 local shops including rural and urban areas and majority were sweets (68.18%). The wide variation and significant difference in the proximate and mineral composition of cereal snacks was found. Snacks were rich in fat content and energy. They were meeting 0.02 to 0.11%, 0.21 to 0.76% and 0.01 to 0.03% of recommended protein, calcium and iron requirement of school children for one rupee. School children were consuming unbranded snacks every day and these snacks were available at one rupee. The developed composite flour contained germinated finger millet flour (50%), fermented little millet (30%), refined wheat flour and germinated horse gram flour (10% each). It exhibited good functional properties and enhanced the nutrition profile. The protein, calcium and iron content of fortified snacks (Spicy and sweet lavang chur, burfi, sev ladoo and biscuit) ranged from 13.74 to 25.12g/ 100g, 217.48 to 251.48 mg/100g and 7.31 to 14.05mg/100g respectively. The storage stability of developed composite mix and fortified snacks ranged from one to two months. There was a significant shift in the knowledge of entrepreneurs from moderate and low to high category after the training. Nutritional education had positive impact on nutritional knowledge of children. Training and market linkage for millet snacks at rural shops helped in providing income and employment opportunities to women entrepreneurs in rural areas. Thus, nutrition awareness on millets and healthy snacks to school children enhances the consumption of millets which could become one of the less expensive technologies to overcome the problem of poor nutrition among school children and helps to combat micronutrient deficiencies.
  • Thumbnail Image
    ThesisItemOpen Access
    Nutritional Composition of Germinated Rice Varieties and Development of the Product for Diabetics
    (University of Agricultural Science, Dharwad, 2018-01) Hiremath, Soubhagyalaxmi P.; Kasturiba B
    Germination of rice generates important bioactive compounds like gamma amino butyric acid (GABA) and ferulic acid which have got antidiabetic property. An investigation was undertaken to study the nutritional composition of germinated rice varieties and development of the product for diabetics during 2013-15 at department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad. Ten rice varieties namely Abhilash, Ambemohar 2, Dodiga,Ginasali, Hasudi, Intan, Jyoti, Karikalavi, Karihakkalasali and Navali were investigated for their physico-chemical properties, nutritional and bioactive compounds in raw and germinated form. Three different products were formulated using germinated rice flour suitable for diabetics of which one selected product i.e., germinated rice incorporated bread was further used in supplementation study for diabetics. Germination was higher in Ambemohar 2 i.e., 99.67 per cent followed by Hasudi (96.33 %). The mean length, breadth and thousand kernel weight of germinated rice varieties was higher than raw rice varieties. Raw rice varieties had high amylase content (27.58 %) and germinated rice varieties had intermediate amylose content (24.53 %). Germination of rice reduced cooking time. Germinated rice variety, Hasudi had highest ferulic acid (115.47 mg) and GABA (132.33 mg). Germinated rice flour of Hasudi variety was incorporated at 30 per cent level for development of bread. The ferulic acid and GABA content of germinated rice incorporated bread was 29.34 mg and 98.19 mg respectively. The supplementation of germinated rice flour incorporated bread which had low glycemic index of 54.56 reduced the post prandial (24.00 %) and low density lipoprotein cholestrol levels (4.52 %) in diabetic subjects. Thus the results of supplementation study will be helpful in development of germinated rice incorporated products which can be alternative antidiabetic functional food.
  • Thumbnail Image
    ThesisItemOpen Access
    Nutritional Status and Food Habits of Major Tribes of Arunachal Pradesh
    (University of Agricultural Science, Dharwad, 2017-09) Yombom Bam; Malagi, Usha
    An 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.