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Open Access
Development of Multigrain Composite Flour for Health Benefits
(University of Agricultural Sciences, Dharwad, 2018-06) Rathod, Jyoti M.; Sarojani, J.K.
ABSTRACT An investigation on the “Development of multigrain composite flour for health benefits” was undertaken during 2013-2015 in UAS Dharwad. The study aimed at development, storage and efficacy testing of multigrain composite mix. The millet composite flour is composed of wheat (40 g), total millets (50 g) which includes equal quantity of foxtail millet (12.5 g) and finger millet (12.5 g), little millet (25 g), soybean (10 g) and fenugreek (1 g) and it was acceptable. The overall acceptability score was 7.07. Millet composite flour was rich in protein (13.74 g/100 g), fat (5.30 g/100 g), energy (388 kcal/100 g) dietary fibre (20.59 g/ 100 g), sodium (5.15 m g/100 g), potassium (154 m g/100 g), calcium (32.97 m g/100 g), magnesium (26.67 m g/100 g), iron (2.52 m g/100 g), phosphorus (101 m g/100 g), copper (0.55 m g/100 g), zinc (1.02 m g/100 g), and manganese(0.9 m g/100 g). The storage and organoleptic evaluation was done every 15 days interval, for period of 180 days. Both HDPE and MPP packaging materials can be used effectively. Moisture and free fatty acid initially were 7.07 per cent and 0.12 m g/KOH g which increased to 8.47 per cent and 0.50 m g/ KOH g at 180 days of storage and both were within permissible limits. However, organoleptic study revealed that it can be stored for 165 days. Supplementation study was conducted on 30 hypercholesterolemic subjects (15 experimental and 15 control) for a period of 30 days and their lipid profile was analyzed before and after intervention. There was significant decrease in the LDL cholesterol, triglycerides and total cholesterol with per cent decrease of 4.89, 6.86 and 5.54 respectively and increase in the HDL cholesterol from 44.66 mg/dl to 52.92 mg/dl in experimental subjects.
Open 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.
Open 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.
Open 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.
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.
Open 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.
Open Access
NUTRITIONAL AND PROCESSING QUALITIES OF DICOCCUM (Triticum dicoccum Schrank, Suhulb) WHEAT VARIETIES
(University of Agricultural Sciences, Dharwad, 1999) BHUVANESWARI, G; YENAGI, NIRMALA B
Interest towards utilization of hulled dicoccum wheat has been increased in agriculture due to the low input techniques used for their management. Since quality is the most important criterion in the promotion of dicoccum wheat genotypes, eight dicoccum wheat varieties along with one each check varieties of durum and bread wheat were studied for nutritional, technological and therapeutic qualities for gainful utilization. Physico-chemical, carbohydrate profile, in-vitro protein and carbohydrate digestibility were analyzed by standard procedures. Fractionation of gluten and gliadin proteins was carried out by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Varieties were also evaluated for milling, vulgarisation, popping, baking, pasta making and extrusion qualities. Glyce mic index of dahlia and semolina of commercially available dicoccum wheat, DDK-1001 was determined to assess the therapeutic quality. Visual observation revealed that almost all the dicoccum wheats were reddish in colour and elongated with pointed ends. Thousand Kernel Weight of dicoccum wheats was lower than durum wheat. The hardness values of dicoccum wheats were ranged from 3.19 to 6.60 kg/grain.Nutritionally, dicoccum wheats were rich in protein, total sugar and dietary fibre contents and good source of ash and B-carotene contents. Dietary fibre and low carbohydrate digestibility were the contributing factors for low glycemic index of dicoccum wheat products. Good semolina milling potential of dicoccum wheats and good cooking qualities were found to be highly suitable for preparation of pasta products and extnidates. y-45 gliadin band was the contributing factor for better pasta quality. Dicoccum wheats also showed a good popping quality. Bulgurisation was the most suitable processing method for dicoccum wheats as it improved the milling, popping and cooking qualities. Dicoccum wheats showed potential for bread making quality due to the presence of l', 1 and 7+8 glutenin bands. Nutritionally superior and good processing potential dicoccum wheat varieties were DDK-IOOL DDK-1016, DDK-1009, NP-200 and 278-13.
Open Access
PROMOTION OF VITAMIN A STATUS THROUGH HORTICULTURE INTERVENTION
(University of Agricultural Sciences, Dharwad, 1999) B, KASTURIBA; NAIK, RAMA K
The investigation focused on vitamin A status and impact of synthetic and horticulture intervention on vitamin A status. Vitamin A status of 153 school children of Dharwad taluk was assessed by dietary, anthropometry, clinical and biochemical analysis. Children with serum retinol level less than 20ug/100ml were included in intervention study. Children from group-l formed the control, a single massive oral dose of 2,00,000 lU of vitamin A was given to group-II, horticultural intervention was given to group-lll daily for 3 months, where standardized recipes (fenugreek chapathi, drumstick leaves chapathi and carrot bhaji) met days's vitamin A allowance (2400ug/day). Serum retinol level, haemoglobin level, anthropometric parameters and morbidity pattern were recorded before and after supplementation period. The intake of all the nutrients of sample was less compared to recommended dietary allowances. The adequacy of iron and p-carolens was less than 50 per cent. As per Waterlow's classification, 29.41, 62.09, 5.23 and 3.27 percent were in normal, stunting, wasting and stunting and wasting group, respectively. Majority fell in the category of low level of serum retinol and anemic group. The prevalence of xerosis, night blindness and bitot's spots was 4.58, 0.65 and 0.65 percent, respectively. Significant association between adequacy of protein, p-carotene, fat and serum retinol level and blood forming nutrients and haemoglobin level was apparent. A significant relationship was also evident between haemoglobin level and serum retinol level. Both synthetic vitamin A and horticulture intervention improved the serum retinol, hemoglobin level and anthropometric parameters. The synthetic supplementation showed high increment value for serum retinol level compared to the horticulture supplementation group. Nevertheless, the increment value for anthropometry and hemoglobin level was high and there was a clear decrease in the episodes of illness in the horticulture intervention group. Hence, horticulture intervention is cost-effective, long-term, natural and sustainable strategy to solve existing vitamin A Deficiency problem.
Open Access
Development and Quality Evaluation of Minor Millet Based Innovative Food for Health Security of Elderly
(University of Agricultural Science, Dharwad, 2015-09) Takhellambam Ranjita Devi; Chimmad, Bharati
An investigation was undertaken to know food preferences of free living elderly, in and around Dharwad; to process and evaluate quality of ready to cook (RTC) millet flakes and food mix for elderly; to assess consumer acceptability and storage quality of the RTC millet flakes and the food mix and to study the impact of dietary intervention of the food mix among elderly. Variation in food preference of elderly across gender, age, location, education, occupation and income levels was observed. Health status of majority of the elderly was moderately affected. Dietary pattern and food problems varied. Physico-functional parameters of millets and flakes varied for the selected millets viz., little (Panicum miliare), proso (Panicum miliaceum), barnyard (Echinochloa frumentacea L.) and ragi (Eleusine coracana L.). The developed RTC millet flakes were small, irregular in shape and size, dry, crisp and light. Variation in flake recovery, physico-functional, cooking properties and nutrient composition was observed. In vitro protein and starch digestibility of 56.8 to 70.7 per cent and 44.39-62.29glucose/min with in vitro glycemic index of 63.2 to 73.0 was observed among the millet flakes. Avalakkis of all RTC millet were acceptable in terms of appearance (6.25-8.37), color (6.12-8.62), texture (6.00-8.50), taste and flavour (6.37-8.50) and overall (5.87-8.37). However, little millet avalakki was highly accepted with storability of four months and was microbially safe. Food mix based on RTC little millet flakes developed for elderly recorded 9.83g protein, 1.26g fat, 20.80g total dietary fiber, 50.56g carbohydrate, 253kcal energy and 27.17mg iron. The food mix recorded in vitro protein and starch digestibility of 60.90 per cent and 34.99mg glucose/min, respectively and exhibited in vitro glycemic index of 58.92. Consumer acceptability of food mix was excellent, possessed storability of six months and was microbially safe. Dietary intervention of the food mix among elderly revealed significant reduction in total cholesterol (14.93%), LDL cholesterol (17.53%), LDL/HDL ratio (20.62%) and significantly increased in HDL cholesterol (3.84%).

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