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ThesisItem Open Access Development of Cookies From Special Varieties of rabi Sorghum(University of Agricultural Sciences, Dharwad, 2018-09) Bheemangouda; Khyadagi, KashibaiAn investigation on development of cookies from special varieties of rabi sorghum was undertaken during 2015-17 at UAS Dharwad with an objective to develop sorghum cookies, sorghum varietal suitability for cookies preparation and to estimate nutrient content of acceptable sorghum cookies. Special sorghum varieties viz., M-35-1, KMJ-1, SMJ-1 and AKJ-1 cultivated in Regional Agriculture Research Station, Vijayapur were taken for the study. Physico-chemical composition and flour properties were analyzed by using standard procedures. Protein content of sorghum flour varied from 11.90 to 16.73 per cent and KMJ-1 had high protein content (16.73%) , crude fiber content ranged between 1.31 to 1.83 per cent highest crude fiber noticed in the SMJ-1 (1.83%), iron content ranged between 10.12 to 14.23mg, highest was found in KMJ-1 (14.23 mg). Standardization of sorghum cookies at different incorporation level revealed that 50 per cent substitution for refined wheat flour was highly acceptable with all acceptable sensory attribute and enhanced nutritional quality. With increase in proportion of sorghum flour the acceptability of cookies decreased. Suitability of sorghum varieties for cookies revealed that KMJ-1 variety was highly acceptable with attractive appearance and further studied for preparation of different cookies such as butter, groundnut, coconut and spicy cookies at 50% incorporation level. Among all, groundnut cookie was highly acceptable. No significant difference was observed between sorghum varieties for all physical characteristics, while proximate and mineral content varied significantly. Groundnut cookies prepared from KMJ-1 variety was on par with refined wheat flour cookies for all sensory attributes. Significantly higher nutrient content and higher insoluble (6.33%) and soluble dietary fiber (2.76%) content was found in groundnut cookies from KMJ-1 sorghum variety compared to refined wheat flour (2.96 and 0.32% respectively ) cookies.ThesisItem Open Access Nutrient Composition, Cooking Quality and Acceptability of Carrot Germplasms(University of Agricultural Sciences, Dharwad, 2018-08) Kasale, Keertikumari; Malagi, UshaA study was undertaken in the year 2017-18 with an objective to analyze the physicochemical properties, nutrient composition, cooking quality and acceptability of nine newly identified carrot germplasms with Dharwad local variety as control for comparison. The weight, length and diameter of the carrot germplasms ranged from 46 - 91.40 g, 11.87 – 18.48 cm and 3.11 – 4.43 cm respectively. No significant difference was observed for circumference, volume, bulk density and phloem to xylem ratio among the germplasms. The dry matter, TSS, pH and vitamin C content of the germplasms was ranged from 9.92 - 18.11 %, 5.92 – 8.440 Brix, 6.70 – 7.84 and 4.01 – 4.7 mg/100 g respectively. The total dietary fibre and sugar content of germpalsms ranged from 3.69 – 5.96 g/100 g and 8.38 – 11.18 g/100 g respectively. The minerals like calcium, phosphorous and iron content ranged from 75.16 – 101.75 mg/100g, 50.80 – 64.60 mg/100g and 2.32 – 3.17 mg/100g respectively. The antioxidant components of carrots viz. total carotene, beta carotene, phenols and antioxidant activity ranged from 4.35 – 13.74 mg/100 g, 0.91 – 4.16 mg/100g, 1.97 – 3.98 mg/ 100g and 24.15 – 32.21% respectively. The cooking time of the carrots ranged from 8.16 – 11.36 minutes. Germplasms UHSBC51 and UHSBC34-1 required less cooking time. Germplasms UHSBC64, UHSBC23-1 and UHSBC44-1 had a high acceptability index after cooking. The proximate composition, minerals, antioxidants and cooking time of carrots differed significantly (p<0.01%) among the germplasms. The newly identified carrot germplasms were good source of dietary fibre, minerals and antioxidant components. Carrot germpalsms UHSBC53, UHSBC64 and UHSBC23-1 were on par with local carrot variety with regard to nutrient composition, antioxidant components, cooking quality and acceptability.ThesisItem Open Access Nutritional Status and Complications of Older Pregnant Women(University of Agricultural Sciences, Dharwad, 2018-07) Yadagouda, Vinuta R.; Malagi, UshaNutritional status and complications related to advanced maternal age pregnancy was investigated in the Department of Food Science and Nutrition at University of Agricultural Sciences, Dharwad during 2017 – 18. About 50 primigarvida women from younger (20 – 29 years) and older age groups (> 35 years) were selected for the case – control study from four hospitals of Hubli and Dharwad. The general information, nutritional status, morbidity pattern, complications of pregnancy and the knowledge and practices regarding reproductive health were collected through pre-structured schedule. The results revealed that older pregnant women delayed the conception due to late marriage, previous abortions, pursuit of higher education and occupation. The mean nutrient intake of all the nutrients was lower than the recommended dietary allowance in both the groups. Mean weight and blood glucose level were higher in older pregnant women compared to the younger ones. Mean haemoglobin values were lower in both the groups with more number of severely anemic women in older category. The knowledge and practice scores regarding reproductive health were significantly higher in older pregnant women compared to younger ones (p < 0.01). The maternal complications viz., pre-eclampsia (60% vs 20%), gestational diabetes mellitus (38% vs 24%), placenta previa (6% vs none). Delivery complications like lower segment caesarean section and outcome complications such as low birth weight babies, neonatal intensive care unit admissions were significantly higher in older pregnant women compared to younger ones (p < 0.01). So there is a need to educate the older pregnant women to increase the intake of adequate balanced diet, iron and folic acid supplements, regular antenatal visits throughout the pregnancy and avail health care facilities for the healthy mother and pregnancy outcome.ThesisItem Open Access Nutritional Status and Cognitive Abilities of Pre-School Children(University of Agricultural Sciences, Dharwad, 2018-07) Mounika, D.; Kasturiba, B.The study was conducted at The Department of Food Science and Nutrition of UAS Dharwad, to assess the nutritional status and cognitive abilities of urban and semi-urban pre-school children of Dharwad, Karnataka. A sample size of 100 pre-school children aged 3-6 years were selected. Nutritional status of pre-school children was assessed based on anthropometry and clinical examination. Height and weight of the children were compared with the NCHS standards. According to Waterlow’s classification, normal children were more in urban (92%) than the semi-urban (78%). Clinical examination was done by using rapid clinical survey given by ICMR. Kaufman Assessment Battery for children was administered to measure the cognitive abilities of children. Urban children cognitive abilities was higher than the semi-urban. The mean nutrient intake of both urban and semi-urban children were less, when compared with the RDA. In urban, significant correlation at five per cent level was found between mothers education and mothers nutritional knowledge, nutritional status and cognitive abilities of children and at one per cent level significant correlation found between mothers nutritional knowledge and nutritional status of children. In semi-urban, significant correlation at one per cent level was found between mother’s education and mother’s nutritional knowledge, mother’s education and cognitive abilities of children, mother’s nutritional knowledge and nutritional status of children, mother’s nutritional knowledge and cognitive abilities of children and at five per cent level significant correlation found between nutritional status and cognitive abilities of children. The results of the study highlighted that, at baseline, nutritional status and cognitive abilities were higher in urban children compared to semi-urban but after supplementing with institutional food, significant improvement in anthropometry and cognitive abilities was observed in semi-urban group and after 3 months of admission semi-urban children were on par with the urban children in terms of nutritional status and cognitive abilities.ThesisItem Open Access Nutritional Studies on Polycystic Ovarian Syndrome Patients(University of Agricultural Sciences, Dharwad, 2018-07) Garag, Vani; Malagi, UshaA study to assess the nutritional status, complications and to know the impact of education intervention on polycystic ovarian syndrome patients was conducted in the Department of Food Science and Nutrition of University of Agricultural Sciences, Dharwad 2017-2018. Patients willing to participate in the study were selected from the fertility clinics and practicing gynaecologists of Hubli-Dharwad (N=102). The data was collected using a self structured questionnaire. Nutrition education module was developed and its impact on PCOS women was studied. The results revealed that majority (65.69 %) of PCOS women were in the age group of 21-30 years with very few in > 30 years category, and most of them did not have family history of disease. More than half were non-vegetarians. Consumption of bakery products was frequent, that of protective foods was lower and the mean nutrient intake of all the nutrients was lower than the recommended dietary allowance. Most of the women were obese (70 %) and had sedentary activity. More than half (59 %) has cysts on both the ovaries. Irregular periods, hirsutism and scanty bleeding were the symptoms and infertility and miscarriage were the short term complications seen in most of the subjects. Knowledge and practices of the subjects were poor and they belonged to low knowledge category, after the education intervention the knowledge and practice scores increased significantly (5 %). So there is a need to create awareness to adolescent and young women about the importance of dietary and lifestyle modification in management of PCOS. This will help in early recovery and prevention of associated metabolic complications in later part of life.ThesisItem 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.ThesisItem 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, NirmalaThe 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.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.
