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2013 - 20172
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Author: Yombom Bam × End date: 2017 ×
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    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.
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    ThesisItemOpen Access
    Quality Characterstics of Toast Bread Devekoped from Composite Flour of Dicoccum Wheat (Triticum Dicoccum Schrank Schuebl)
    (UAS, Dharwad, 2013) Yombom Bam; Nirmala B. Yenagi
    The present investigation was carried out to study the quality characteristics of dicoccum wheat varieties for development of fiber enriched toast bread. Two dicoccum wheat varieties (DDK-1025 and DDK-1029), one commercial dicoccum wheat and one check bread wheat UAS-304 were studied for nutritional, functional and processing qualities. Dicoccum wheat based toast bread was standardized for optimum addition of dicoccum flour, sugar, salt and fat, enriched with medicinal herb. Developed toast bread was assessed for nutritional and storage quality. Dicoccum wheat varieties were high in protein, ash, crude fiber, dietary fiber and trace elements such as Mn, Cu, Zn and Fe contents as compared to bread wheat. Among the dicoccum wheat varieties DDK-1029 exhibited better functional properties for preparation of toast bread. The organoleptically acceptable optimized dicoccum wheat toast bread was developed by composite flour mix of dicoccum and refined flour in 75:25 proportions and addition of 6g sugar, 1.5g yeast, 1.5g salt and 25g fat with one per cent chakramuni herb. The protein, fat, ash, crude fiber and dietary fiber contents of dicoccum toast bread were significantly higher than refined flour. Among the dicoccum wheat varieties the nutritional profile of DDK-1029 toast bread was good. The crude fiber content of developed toast bread was significantly higher than commercial toast bread. Enriched toast bread of dicoccum wheat enhanced the crude fiber by 20-25 per cent. The dietary fiber content of refined flour toast bread was 2.74 per cent whereas in dicoccum wheat toast bread with and without enrichment ranged from 12.04-15.49 and 13.71-16.08 respectively. The enriched dicoccum toast bread was found acceptable during the storage period of one month. The study indicates that dicoccum wheat flour can be used in bakery to enrich the dietary fiber content of toast bread as healthy food.