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ThesisItem Open Access Development and Evaluation of Foxtail Millet Based Vermicelli(UAS, Dharwad, 2013) Pragya Pandey; Usha MalagiFoxtail millet (Setaria italica) is the second-most widely planted species of millet. It is nutritionally superior to conventional food grains and exhibits hypoglycaemic effect due to presence of higher proportion of unavailable complex carbohydrate and resistant starch. Vermicelli is a popular instant food product which is tasty and easy to make, liked by people of all walks of life, irrespective of age and changing lifestyles. Hence, an attempt was made to develop foxtail millet based value added vermicelli. Standardization trials indicated that acceptable foxtail millet vermicelli could be developed by incorporating 50 per cent processed foxtail millet flour, 20 percent black gram dhal flour and 1 percent fenugreek seed powder in the standard vermicelli recipe. Developed vermicelli were evaluated for sensory, nutritional and storage quality. The overall sensory score for designed foxtail millet vermicelli was 7.6 in comparison to control which scored 8.4. The results indicated that foxtail millet vermicelli exhibited good cooking quality, percent solubility (30.67%) and short cooking time (5.03 min). Cooking loss decreased significantly in both control and foxtail millet based vermicelli (8.84 – 6.74, 12.30 – 10.85 g/100g, respectively) at the end of storage period. Nutrient analysis revealed that, the moisture, protein, fat, ash, crude fiber and carbohydrate contents of developed vermicelli was 14.32, 0.21, 1.42, 0.45 and 77.0 per cent respectively with high dietary fibre content (22.17 %; soluble- 4.90 % and insoluble-17.4%). The developed foxtail millet vermicelli was acceptable and could be stored well beyond six months. Thus, the study presented an upshot of potentials of foxtail millet as a natural designer health food for the future.ThesisItem Open Access Quality Characterstics of Toast Bread Devekoped from Composite Flour of Dicoccum Wheat (Triticum Dicoccum Schrank Schuebl)(UAS, Dharwad, 2013) Yombom Bam; Nirmala B. YenagiThe 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.ThesisItem Open Access Supplementation of Omega - 3 Rich Food on Growth and Cognitive Performance of Preschool Children(UAS, Dharwad, 2013) Jubismita Goswami; Bharati V. ChimmadOmega-3 fatty acids are important for growth, development and cognitive abilities. Flaxseed (Linum usitatissimum) being an exceptionally rich vegetarian source of omega-3 fatty acids an investigation was undertaken to assess the impact of supplementation of omega-3 rich flaxseed laddu in on growth and cognitive performance of preschool children. The study was conducted in two separate groups of children (25 in each) administered either flaxseed laddu (experimental group) or wheat laddu (placebo group) for three months. A matched control group was also maintained. Results of dietary intervention revealed that there was significant increase in height from 102.99 cm to 103.37 cm and weight from 12.92 kg to 14.88 kg after intervention in children of experimental group. In the children of placebo group increase in height from 102.85 cm to 103.19 cm and weight from 12.98 kg to 13.09 kg after intervention was observed. In control group there was increment in height from 103.70 cm to 104.10 cm and weight from 12.80 kg to 13.17 kg. A cent per cent shift in nutritional status of wasted and stunted children to normal nutritional status was observed in the children of experimental group. A significant improvement in cognitive scores for conceptual skills from 19.00 to 20.20, visual skills was observed from 5.00 to 6.84 and memory skills from 3.54 to 6.12 after intervention was observed in the experimental group. It was also indicated that the children in experimental group were more active than others. Educational counselling of parents about significance of omega-3 fatty acids on growth and cognitive performance of preschool children was highly successful. Omega-3 enriched flaxseed laddu exhibited good acceptability among consumers across the society. Thus the study indicated that omega-3 flaxseed laddu was proved to be beneficial in improving nutritional status and cognitive parameters.ThesisItem Open Access Physico Chmical Characteristics, Value Addition and Shelf Life Evaluation of Karonda (Carissa Carandas)(UAS, Dharwad, 2012) Vidyashri S. Hiregoudra; Bharati ChimmadKaronda (Carissa carandas) is an evergreen plant that grows widely in tropical and subtropical climates. The plant bears abundant fruits which can be processed commercially. Physico chemical characteristics, value addition and shelf life of unripe and ripe wild and cultivated karonda were studied. Cultivated unripe and ripe fruits respectively recorded 2.79 and 3.39 g weight, 3.6 and 3.2 ml volume, 2.3 and 2.1 cm length, 1.75 and 1.5 cm girth and 2.48 and 2.71 g pulp weight. Wild fruits were highly acceptable in fresh form where as the cultivated fruits were bitter and unacceptable. Storage studies revealed that the unripe fruits packed in ventilated paper and polythene pouches could be stored up to 25 days under refrigerated condition. The fruits exhibited spoilage within one week at ambient. Ripe fruits could be stored only for 4 days in ventilated paper pouches in refrigerator. Blanching pretreatment was not beneficial. Ascorbic acid content was17-18 and 48-51 mg/100 g mg in unripe and ripe fruits, respectively. Value added experiments to develop acidulant powder, glazed fruit, chutney and pickles with unripe fruits revealed a highly acceptable pickled product with excellent shelf life of more than 8 months. Salt curing as a pretreatment enhanced the sensory quality of pickles. Trials to develop RTS beverages, nectar, squash, candy and jam with ripe fruits resulted in a highly acceptable blend jam with excellent shelf life of 7 months. Highest acceptability index was recorded for pickles prepared with cured fruits (81.97) followed by fresh fruits (76.68). The pickle processed traditionally revealed an index of 74.15. The blend jam and chutney exhibited the indices of 72.75, 71.11, respectively. Consumer acceptability evaluation of pickles revealed encouraging results.ThesisItem Open Access Evaluation of Genetically Diversified Red Rice as Functional Food with Special Reference to Lactational Performance(UAS, Dharwad, 2012) Saritha Hegde; Nirmala B. YenagiThe study was undertaken to document the functional uses of traditional red rice cultivars (Oryza sativa L.) from farm families and Ayurvedic practitioners, to assess the physical, functional and nutritional qualities of four red rice cultivars in comparison with the commercially available rice types, to compare the quality attributes between organically and conventionally grown red rice and to evaluate the use of red rice as functional food with special reference to lactational performance. Traditionally minimally polished red rice cultivars specific to the region were used as food and in therapy for treatment of allergies, skin ailments, uterus and gastrointestinal problems, nerve, liver and kidney disorders, fever, infections, anaemia and specifically in promoting lactation. The traditional red rice cultivars Koragge, Jolaga, Kari Jaddu and Kirwana were found superior over commercially available parboiled, white and brown rice with respect to zinc, iron, copper, manganese and antioxidants. The protein, micronutrients and antioxidants for the varieties Hasoodi and Jaddu were significantly more under organic growing system compared to conventional. Validation of Indigenous Traditional Knowledge on the use of red rice given in the form of ganjee to promote lactation in mothers (n=10) for a period of 15 days showed increase in haemoglobin status and BMI with improved lactation. With increased milk intake by the infants a marked improvement in the weight gain of the infants with a shift in the nutritional status was observed. The nutrient dense red rice ganjee was easily assimilable and hence contributed significantly towards enhancing lactation among vulnerable groups. Revitalization of this native indigenous knowledge ensured physical and economical well being and conservation of native resources.ThesisItem Open Access Nutritional and Technological Advancements in the Promotion of Ethnic and Novel Foods Using the Genetically Diversified Finger Millet (Eleusine Coracana [L.] Gaertn)(UAS, Dharwad, 2012) Pooja S. Sawant; Nirmala B. YenagiThe study focussed on finger millet (Eleusine coracana) for the nutritional qualities of the genotypes, brown (Dapoli 1) and white (Dapoli Safed 1) grown organically and inorganically in Konkan region of Maharastra, designing of novel foods for introduction in the institutional food service centres and supplementation impact of finger millet based calcium rich food to school children (9-15 years). The organic manure application enhanced the nutritional quality of the grains with a better balance of minerals. The yield of white genotypes showed significant positive response to manure application. Protein, crude fibre, iron, manganese and zinc was significantly high in white and carbohydrate, energy, calcium and phosphorus was significantly high in brown genotypes. Rotis prepared from organically grown white grains were significantly better in appearance, colour and texture but the taste of brown rotis was significantly better. The composite blend consisting of 40:50:10 of brown finger millet : maize : skimmed milk powder produced extrudates with the highest sensory scores, whereas nutritionally superior and organoleptically acceptable breakfast muffins were designed with incorporation of finger millet flour up to 50 per cent. Formulation of brown finger millet based supplementary food like malt as health drink (225mg of calcium/ serving) enhanced the serum calcium status of thirty school children in 180 days who were stunted under the prevailing situation. In the long run, this can improve the nutritional status of the productive population and also overcome the future challenge of osteoporosis.ThesisItem Open Access Chemical Composition Antioxidant Content and Activity of Little millet Landraces(UAS, Dharwad, 2012) Nazneen G. Kundgol; Kasturiba B.A study was carried out to analyze the chemical composition antioxidant content and activity of little millet landraces. Totally 92 little millet landraces were procured from the farmers of different districts of Karnataka i.e., Dharwad, Haveri and Chitradurga, grown in the year 2007-09. Based on locality moisture, fat and ash varied significantly, where as for protein and fiber no significant difference was found. The moisture content among the landraces vaied from 4.37 to 5.73 percent. The protein content ranged from 7.24 to 7.81 percent. Fat content was highest in millets collected from Jekinkatti (4.78%) and least was observed in Shishunal (2.93%). Ash content varied from 1.52 to 4.87 per cent. The -tocopherol content of little millet landraces varied significantly among the millet samples and values ranged between 1.75 to 5.43 mg/100g. Polyphenol content varied significantly among the decorticated grains and in bran. Bran contained higher amount of polyphenol compared to decorticated grains.In the whole grains, the zinc, copper, manganese and iron contents ranged from 0.24 to 0.50 mg/100g, 0.24 to 0.58 mg/100g, 0.08 to 0.16 mg/100g and 1.28 to 3.05 mg/100g respectively. There was no difference found in zinc, copper, manganese and iron contents based on locality,colour,size and shape. There was no significant difference found for antioxidant activity in bran but in decorticated grain and whole millet grain significant difference was observed. Numerically there was no difference found in antioxidant activity based on locality,colour,size and shape.Bran contained highest antioxidant activity compared to decorticated grain and whole millet grain.Antioxidant activity in little millet based products ranged from 17.77 to 34.08 per cent. Sports food mix had highest antioxidant activity (34.08%) followed by flakes (21.68%) and least was observed in cookies (17.77%)ThesisItem Open Access Breakfast Behaviour and its Impact on Nutritional Status of Adolescents of Rural and Urban Dharwad Taluk(UAS, Dharwad, 2012) Netravati M. Yattinmani; Pushpa BharatiA study was carried out among 1000 adolescents (both gender) of 13 to 16 years from rural and urban areas of Dharwad taluk to assess the breakfast behaviour and its impact on nutritional status. Majority of rural (94.20%) and urban (88.60%) adolescents consumed breakfast. Lower per cent of boys (6.34%) skipped breakfast compared to girls (11.38%). Large proportion of adolescents (78.43%) consumed dosa and upma (71.68%). Height of rural and urban boys ranged from 142.92 to 152.25cm and 148.47 to 159.44cm respectively and weight from 34.08 to 40.52kg and 34.63 to 43.91kg respectively at 13 to 16 years. The height and weight of rural girls ranged from 145.09cm and 35.42kg to 149.21cm and 38.10 kg respectively, while that of urban girls varied from 147.52cm and 37.74kg to 151.14cm and 41.67kg respectively at 13 to 16 years. Half of the rural and 44 per cent of urban adolescents were severely underweight. As per WHR, around 38 per cent of girls and 4.80 per cent of the boys were at risk. The intake of all the nutrients, except vitamin C was below recommendation, much lower among rural adolescents than urban counterparts. The mean haemoglobin level of girls and boys was 9.90 and 10.45g/dl respectively. Breakfast consumers were significantly taller (152.09cm) and lighter (37.47kg) than skippers (151.90cm and 40.97kg respectively). Intake of fats and oils was lower (24.46g/d) and fruits was higher (34.73g/d) among consumers than skippers (27.69 and 33.84g/d respectively). Expect fat, the intake of all nutrients was higher among breakfast consumers compared to skippers. Mean haemoglobin level of breakfast consumers was significantly higher (10.54g/dl) compared to skippers (8.98g/dl). Higher proportion of breakfast skippers were suffering from either moderate (50% of girls and 60% boys) or severe anaemia (37.50% of girls and 40% of boys) than the skippers.ThesisItem Open Access Physico-Chemical and Sensory Evaluation of Commercial Chakli and Development of Little Millet (Panicum sumatrense) Chakli(UAS, Dharwad, 2012) Hoitinkim Singson; G.S. SharadaConsidering the fact that chakli is one of the most popular Indian snacks and little millet being a nutritionally superior cereal grain, documentation of chakli recipes was done by collecting fifty recipes from books, magazine and internet sources. The documentation reveal that rice was the most common cereal (86 %) and black gram dahl being the most common pulse (28 %) and little millet being least used cereal (2%) for chakli preparation. The evaluation of commercial chakli revealed that chakli in Dharwad local market had a fat content of 17-42 per cent and the sensory acceptability varied vastly among the samples. Optimization of processing methods of little millet grains and other ingredients for preparing a good quality chakli was done and sensory evaluation was performed at each stages to ensure a consumer acceptable chakli which revealed that the optimised processing condition, ingredients and frying condition for chakli preparation were the flour mixture from washed dried roasted little millet with puffed bengal gram flour at the ratio of 1: 0.5 with 5 per cent of heated oil as shortening, 1.5 per cent of ajwain and pinch of asafoetida as spice mix which was fried at 180°C for 4 minutes The optimised chakli was further compared with rice chakli and it was found that little millet chakli had a nutrient content of 12.75, 32.89, 3.49 and 2.62 per cent for protein, fat, ash and crude fibre respectively which was superior to rice chakli and the sensory acceptability was on par with rice chakli. The stored little millet chakli was organoleptically acceptable up to two month when packed in 150 gauge polyethylene cover and stored at an ambient temperature with free fatty acid change from 1.13 per cent at the initial day to 1.87 per cent at the end of the storage period.