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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.
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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.
Unknown
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.
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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%).
Unknown
BIO-WASTE OF FRUITS: A POTENTIAL SOURCE OF NUTRACEUTICALS FOR HEALTH AND NUTRITION SECURITY
(University of Agricultural Sciences Dharwad, 2015-06) DEEPA M. MADALAGERI; Dr. (Mrs.) PUSHPA BHARATI
The survey conducted in Dharwad depicted that watermelon, jackfruit and mango were commonly processed by local vendors along with other seasonal fruits. Edible waste generated from watermelon, jackfruit and mango processing were 32.04, 23.62 and 33.83 per cent respectively. Proximates, minerals, fiber and antinutrient contents were significantly higher in edible waste (rind, mesocarp and peel) of selected fruits than respective pulps/bulb. Mango peel possessed significantly higher antioxidant capacity (29.68 mg/g DM), polypenols (24.61 mg GAE/gDM), flavonoids (28.24 mg QE/gDM), tannins (4.75 mg/100g) and β-carotene compared to pulp (3.11 mg/gDM, 2.01 mg GAE/gDM, 14.25 mg QE/gDM and 0.38 mg/100g). Pickle prepared with watermelon rind had significantly higher protein (4.45%), fat (7.05%), minerals (11.83%), fiber (4.56%), carbohydrate (8.67%), energy (116 Kcal/100 g) soluble dietary fiber (3.83%) and bioactive compounds compared to rind (0.41, 0.02, 0.49, 0.78, 2.28, 11 Kcal and 3.73%). The sensory scores of pickle stored for 180 days were 8.20 (appearance), 8.23 (colour), 7.39 (texture), 7.55 (flavour), 7.60 (taste), 7.70 (overall acceptability) with acceptability index of 86.42. Watermelon rind candy prepared with 1: 1.25 ratio of rind and sugar had significantly higher sensory scores with acceptability index of 95 per cent and possessed better nutritional and antioxidant activity. The moisture, titratble acidity and microbial count increased with increase in storage period in pickle and candy. Glass bottle and carton with butter paper were suitable packaging material for storage of watermelon rind/pickle and candy. The B: C ratio of pickle and candy was 1.37 and 3.25. The greengram laddu incorporated with 15 per cent of mango peel powder was most acceptable with acceptability index of 95.24 per cent.

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