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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.ThesisItem Open Access Functional and Nutritional Characteristics of Organic Jaggery Based Bakery Products(University of Agricultural Sciences, Dharwad, 2017-06) Kandakur, Mahalaxmi B.; Hemalatha S.ThesisItem Open Access Nutrient Composition and Value Addition to Sweet Potato [Ipomoea batatas (L.) Lam] Genotypes(University of Agricultural Sciences, Dharwad, 2018-03) Kittur, Samreen K.; Pushpa BharatiThesisItem 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 BGermination 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.ThesisItem Open Access Nutritional Status and Food Habits of Major Tribes of Arunachal Pradesh(University of Agricultural Science, Dharwad, 2017-09) Yombom Bam; Malagi, UshaAn 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.ThesisItem Open Access Characterization of Sorghum (Sorghum bicolor L. Moench.) Seethani for Food Applications(University of Agricultural Science, Dharwad, 2017-06) Semwal, Jyoti; Hemalatha S.Three sorghum varieties viz. SMJ-1, KMJ-1 and M 35-1 harvested at milky stage and processed to roasted grain seethani during rabi 2017 were analyzed for physico-chemical characteristics, shelf-life and value addition at the University of Agricultural Sciences, Dharwad. M 35-1 variety had larger grains with 3.54 mm, 3.89 mm and 2.31 mm length, breadth and thickness respectively. Cooking time, increase in volume after cooking and solid leached varied significantly, SMJ-1 took 10.00 min to get cooked. Water absorption capacity was significantly lower in SMJ-1 seethani flour. Protein, ash, crude fibre, crude fat, total carbohydrates and total dietary fibre ranged from 9.22 to 12.25, 1.40 to 1.48 g, 2.28 to 2.82, 2.47 to 2.80, 79.17 to 82.46 and 10.01 to 12.06 g/100 g respectively and energy from 386.33 to 392.33 kcal. Iron, zinc and calcium content were high in SMJ-1- 8.11 mg, 2.76 mg and 35.30 mg/100 g respectively. Magnesium was high in KMJ-1,142.00 mg. The total sugar content of seethani ranged from 2.85 to 3.65 %. During maturity process starch content increased significantly from 44.64 to 72.85 g, 36.77 to 71.14 and 40.89 to 75.06 g in SMJ-1, KMJ-1 and M 35-1 respectively. Seethani packed in HDPE pouches under refrigerated, ambient and accelerated conditions showed that grains can be stored for more than two months without change in sensory characteristics. Among baked, fried, steamed and boiled products, 20 per cent seethani incorporated cookies and guggari had 87.68 % acceptability index. The best accepted product, 20 per cent seethani incorporated cookies in HDPE pouches under ambient room temperature could be stored up to 45 days. The study reveals that SMJ-1 seethani is a good source of protein, dietary fibre and minerals but its incorporation in snack items is limited to lower level of 20 per cent if the grain is traditionally processed.ThesisItem Open Access Development and Evaluation of Stevia Based Value Added Products(University of Agricultural Science, Dharwad, 2017-08) Smrity; Kulkarni, Uma N.The present study on development and evaluation of stevia based value added products was carried out in UAS, Dharwad during 2017. Optimization, sensory evaluation, nutritional composition and shelf life of developed stevia leaf powder based food products were studied. A total of seven traditional ready-to-eat and convenience foods viz., foxtail millet laddu, ragi laddu, green gram laddu, shankarpoli, cookies, groundnut holige, chocolate were optimized with variation in sugar and stevia leaf powder. The data thus obtained from nutrient computing contents were statically analyzed by applying‘t’ test. Complete randomized block design with factorial approach was adopted for the data obtained from storage study. All the optimized products with 0.25 g stevia leaf powder were found to be highly acceptable with acceptability indices ranging between 59.04 per cent to 90.04 per cent. The energy contents of stevia leaf powder based products and control ranged between 756 Kcal to 1120 Kcal and 824 Kcal to 1196 Kcal respectively. Per cent reduction in energy and carbohydrate of stevia leaf powder and control had ranged between 2.11 to 12.14 per cent, 3.01 to 27.95 per cent. The shelf life of selected products viz. shankarpoli and ragi laddu packed in HDPE and aluminium pouches were found to be chemically and organoleptically acceptable through the storage period of three months at room temperature. The results of this study indicate the possible commercialization of stevia based value added food products with excellent nutritional, sensory qualities and shelf life. Thus the developed ready-to-eat products had low calorific values indicating the potential health benefits. Stevia leaf powder can be successfully incorporated into traditional foods which serve as low calorie and ready-to-eat foods.
