Loading...
Professor Jayashankar Telangana State Agricultural University, Hyderabad (Telangana State)
Browse
Search Results
ThesisItem Open Access DEVELOPMENT AND EVALUATION OF MANALI TAMARIND (Pithecellobium dulce) BASED FUNCTIONAL FOODS(PROFFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2023-01-04) Rachana Sree, S; Supraja, T.Underutilized horticultural crops were those that are not sold widely or farmed on a significant scale for commercial purposes. Local people grow, trade and consume these products. These crops are easier to grow, even in unfavourable climatic and soil circumstances. Therefore, taking advantage of underutilized horticulture crops can help to address the socioeconomic issues of poor health, nutrition, unemployment, and poverty. By satisfying the dietary needs of vulnerable individuals, the consumption of underused fruit crops provides nutrition to the poor and destitute tribal people. They are a rich source of carbohydrates, lipids, proteins, energy, vitamins A, B1, B2, B3, B6, B9, B12, C, folic acid, minerals, Ca, P, Fe and dietary fibre. Manali tamarind was procured from different places like Nalgonda, Jagityal, Hyderabad and Bhadrachalam. Raw material was cleaned thoroughly, tray-dried at 60°C for 5 ½ hours and stored in plastic containers for further use. The fresh and dried aril was analysed and the dried aril (DA) proximate, mineral content was increased due to the increased concentrations of the nutrients when subjected to the drying process compared to FA. The vitamin C and aw content of fresh aril (FA) was high due to their heat and light-sensitive nature compared to DA. The intensity of the colour increased for DA due to drying temperature and time. Functional parameters like WAI, WSI, ORC and FC were good for DA powder due to its high solubility because of the uniform particle size and shape. Ready-to-use products (chutney powder, beverage powder, pickle 10% to 70% incorporation) and ready-to-eat products like (curd, yoghurt and ice cream 5% to 35% incorporation) were developed. The best formulation from each product was selected by using sensory evaluation as follows chutney powder with 40% (SCP4), beverage powder with 30% (SBP3), ice cream with 10% dried aril powder (SIC2), pickle with 30% (SP3), curd with 5% (SC1) and yoghurt with 10% incorporation of fresh aril paste (SYH2) was further subjected to proximate, physical and functional analysis. All the selected products were low in CHO and energy compared to the control. The total sugars, reducing sugars and non-reducing sugars were higher for samples than that of controls due to the incorporation of aril powder and paste. The physical parameters like TSS, TA and TI of the samples increased due to the aril powder present in them. The most accepted product during the sensory evaluation was pickle followed by chutney powder. The functional properties of sample pickles were high compared to the control due to the aril incorporation where WAI was 1.82±0.04ml/g, WSI was 28.73±8.86%, ORC was 3.51±0.07ml/g and FC was 1.79±0.00%. The moisture, protein, total sugars, reducing sugars and non-reducing sugars content of the sample pickle was high compared to the control which was 35.9±81.05%, 3.82±0.01%, 15.99±0.06%, 4.10±0.06% and 11.89±0.03%. The shelf life of the selected products based on TMC and TBC revealed that chutney powder (40%), beverage powder (30%) and pickle (30%) performed well during the entire study period of 90 days. Whereas, for sample ice cream (10%) it was 45 days, curd (5%) and yoghurt (10%) performed well for 30 days. All the storage parameters like pH, TSS, TA and moisture content showed variation during the storage period. All the products were subjected to sensory evaluation during the 15-day interval period and all the products were high to moderately liked by the panellists. Consumer evaluation was conducted with 100 respondents of the age group 15- 65 years, all the selected products scored well and the acceptability of yoghurt was high compared to the other products. The respondents were ready to use them in their day-to day lives and can afford up to 30/- to 50/- for the 100g based on the variability of products.ThesisItem Open Access PHYSICO-CHEMICAL, FUNCTIONAL AND THERMAL CHARACTERIZATION OF DIFFERENTLY TREATED BARNYARD (Echinochloa esculenta), FOXTAIL (Setaria italica) AND LITTLE (Panicum sumatrense) MILLET FLOURS(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2022-03-01) SHREEJA, K; HYMAVATHI, T.V.Today's health trends shift from reactive to proactive and from treatment to prevention. There is a growing awareness of the importance of health and nutrition and a growing desire to lead an active and healthy lifestyle. This is driving the consumption of millet with increasing awareness of its health benefits. Epidemiological studies have shown that regular consumption of millets reduces the risk of heart disease, minimizes the onset of type II diabetes, improves the digestive system, lowers the risk of cancer, detoxifies the body, and increases immunity including respiratory health and also Parkinson’s disease. Several initiatives are also being undertaken toward enhancing millet cultivation and consumption to reduce health risks. To improve the consumption of millets to a desirable level, in addition to sufficient production, products of commercial importance should be made available in the market. Flour is a basic ingredient for many products across the world. Earlier studies on pretreated flours were not fully investigated. Thus, the aim of the study was to elucidate the differently treated millet flours in terms of physical, functional, thermal, pasting, rheological, nutritional and antioxidant properties. In the present study, three types of minor millets viz., barnyard (BM), foxtail (FM) xxiii and little millet (LM) were selected. Both the whole and dehulled grains were subjected to soaking, germination, fermentation, dry heating, hydrothermal and extrusion treatments after optimization and converted into flours. The resultant flours were examined for physical, functional, pasting, nutritional and antioxidant properties. Storage stability was studied for 90 days. Overall, there was a significant effect of the treatments in all the grains in the different properties studied. Multivariate analysis revealed that the effect was due to treatments than the grains. The mean values of loose bulk density (LBD), tapped bulk density (TBD), color attributes L*, a*, b*, pH, and sedimentation value (SV) were 0.54 (g/ml), 0.68 (g/ml), 18.37 27.88, 3.20, 6.57 and 1.92ml, respectively. LBD of the whole, whole soaked (WS), germinated, fermented and whole hydrothermal (WHT) flours were lower than their respective means. WS, WHT, whole extruded, fermented, and dry heated flours have lower TBD than their respective means. Evaluation of functional properties indicated that water holding capacity (WHC), water absorption capacity (WAC), water solubility index (WSI), swelling power (SP), and swelling index (SI) were significantly improved by extrusion, hydrothermal treatment, germination, and dry heating. The mean WHC, WAC, WSI, SP, SI, foaming capacity (FC) and oil retention capacity (ORC) were 181.44 (%), 6.61%, 3.89, 318.19, 1.41 (g/dl), 13.42 % and 2.14%, respectively. Apart from untreated, whole soaked and whole dried (WDr) flours exhibited higher foaming capacity (FC%) followed by their dehulled counterparts. Foaming was not observed in extruded flours. Whole extruded (WE) and dehulled soaked (DS) flours exhibited highest and lowest ORC, respectively. Measurements of gelatinization temperature revealed a significant effect of treatments and grain on the gelatinization temperature of the millet flours. There was no significant effect of grains on Tc and enthalpy. Hydrothermally treated (HT) followed by, extruded and soaked exhibited the lowest onset, peak and conclusion temperature, while the dehulled fermented flours (DFF) were highest. Enthalpy was lowest in germinated flours (GFFs) and highest in dehulled dry heated flours (DDrF) (P< 0.05). Extrusion significantly improved the mean pasting viscosity (PV) from 244.80 to 4034.33 cP in whole and 227.87 to 3606.33 cP in dehulled flours followed by germinated flours (244.80 to 547.53). DSF, DDrF, DHTF, DFF, and dehulled flours exhibited similar (P<0.05) high peak viscosity (PKV). Extruded followed by germinated flours have very low PKV. Break down viscosity (BV) was significantly high in DDrF, DFF at par with dehulled untreated flours. DSF followed by WHTF and DHTF followed by DFF showed xxiv very high holding viscosity (HV) and Final viscosity (FV) than others, while those of germinated and extruded flours were lower than others. Setback viscosity (SV) of extruded flours, DFF, WHTF and DHTF was significantly higher than others, with no difference among them. Storage and loss modulus were increased in all the treated whole barnyard flour doughs except extruded dough. Among all the millet flours, extruded flours exhibited the lowest G′′ and G′. Significantly higher ash, protein, and crude fibre content was in WEF, DHTF and DDrF, respectively. No significant effect of treatments on carbohydrate and fat content. More remarkable improvement was in whole grain treatments than that of dehulled grain. Zinc (6.93 mg/100 g), iron (4.93 mg/100 g), and calcium (42.88 mg/100 g) contents were enhanced in DSF, DSF and Germinated flours, respectively (p<0.05), while extrusion improved potassium levels. Dry heating lowered the protein content. HTF and WFF increased TFC, while that of TPC and tannins increased in extruded flours, which was reflected in lower IC50 and increased DPPH % inhibition values. Dehulled treated flours reduced a higher percentage of oxalates (78.2 to 128.5%) than whole treated (50.6 to 72.2%). Storage of all the flours did not adversely effect the shelf life. Thus, the study demonstrated that treated flours can be developed with enhanced nutrition, physical, functional, thermal, and rheological properties. Further studies on the in vitro digestibility and glycemic index would help promote these flours as functional ingredientThesisItem Open Access PHYSICO-CHEMICAL, FUNCTIONAL AND THERMAL CHARACTERIZATION OF DIFFERENTLY TREATED BARNYARD (Echinochloa esculenta), FOXTAIL (Setaria italica) AND LITTLE (Panicum sumatrense) MILLET FLOURS(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2022-01-02) SHREEJA, K; HYMAVATHI, T.V.Today's health trends shift from reactive to proactive and from treatment to prevention. There is a growing awareness of the importance of health and nutrition and a growing desire to lead an active and healthy lifestyle. This is driving the consumption of millet with increasing awareness of its health benefits. Epidemiological studies have shown that regular consumption of millets reduces the risk of heart disease, minimizes the onset of type II diabetes, improves the digestive system, lowers the risk of cancer, detoxifies the body, and increases immunity including respiratory health and also Parkinson’s disease. Several initiatives are also being undertaken toward enhancing millet cultivation and consumption to reduce health risks. To improve the consumption of millets to a desirable level, in addition to sufficient production, products of commercial importance should be made available in the market. Flour is a basic ingredient for many products across the world. Earlier studies on pretreated flours were not fully investigated. Thus, the aim of the study was to elucidate the differently treated millet flours in terms of physical, functional, thermal, pasting, rheological, nutritional and antioxidant properties. In the present study, three types of minor millets viz., barnyard (BM), foxtail (FM) xxiii and little millet (LM) were selected. Both the whole and dehulled grains were subjected to soaking, germination, fermentation, dry heating, hydrothermal and extrusion treatments after optimization and converted into flours. The resultant flours were examined for physical, functional, pasting, nutritional and antioxidant properties. Storage stability was studied for 90 days. Overall, there was a significant effect of the treatments in all the grains in the different properties studied. Multivariate analysis revealed that the effect was due to treatments than the grains. The mean values of loose bulk density (LBD), tapped bulk density (TBD), color attributes L*, a*, b*, pH, and sedimentation value (SV) were 0.54 (g/ml), 0.68 (g/ml), 18.37 27.88, 3.20, 6.57 and 1.92ml, respectively. LBD of the whole, whole soaked (WS), germinated, fermented and whole hydrothermal (WHT) flours were lower than their respective means. WS, WHT, whole extruded, fermented, and dry heated flours have lower TBD than their respective means. Evaluation of functional properties indicated that water holding capacity (WHC), water absorption capacity (WAC), water solubility index (WSI), swelling power (SP), and swelling index (SI) were significantly improved by extrusion, hydrothermal treatment, germination, and dry heating. The mean WHC, WAC, WSI, SP, SI, foaming capacity (FC) and oil retention capacity (ORC) were 181.44 (%), 6.61%, 3.89, 318.19, 1.41 (g/dl), 13.42 % and 2.14%, respectively. Apart from untreated, whole soaked and whole dried (WDr) flours exhibited higher foaming capacity (FC%) followed by their dehulled counterparts. Foaming was not observed in extruded flours. Whole extruded (WE) and dehulled soaked (DS) flours exhibited highest and lowest ORC, respectively. Measurements of gelatinization temperature revealed a significant effect of treatments and grain on the gelatinization temperature of the millet flours. There was no significant effect of grains on Tc and enthalpy. Hydrothermally treated (HT) followed by, extruded and soaked exhibited the lowest onset, peak and conclusion temperature, while the dehulled fermented flours (DFF) were highest. Enthalpy was lowest in germinated flours (GFFs) and highest in dehulled dry heated flours (DDrF) (P< 0.05). Extrusion significantly improved the mean pasting viscosity (PV) from 244.80 to 4034.33 cP in whole and 227.87 to 3606.33 cP in dehulled flours followed by germinated flours (244.80 to 547.53). DSF, DDrF, DHTF, DFF, and dehulled flours exhibited similar (P<0.05) high peak viscosity (PKV). Extruded followed by germinated flours have very low PKV. Break down viscosity (BV) was significantly high in DDrF, DFF at par with dehulled untreated flours. DSF followed by WHTF and DHTF followed by DFF showed xxiv very high holding viscosity (HV) and Final viscosity (FV) than others, while those of germinated and extruded flours were lower than others. Setback viscosity (SV) of extruded flours, DFF, WHTF and DHTF was significantly higher than others, with no difference among them. Storage and loss modulus were increased in all the treated whole barnyard flour doughs except extruded dough. Among all the millet flours, extruded flours exhibited the lowest G″ and G′. Significantly higher ash, protein, and crude fibre content was in WEF, DHTF and DDrF, respectively. No significant effect of treatments on carbohydrate and fat content. More remarkable improvement was in whole grain treatments than that of dehulled grain. Zinc (6.93 mg/100 g), iron (4.93 mg/100 g), and calcium (42.88 mg/100 g) contents were enhanced in DSF, DSF and Germinated flours, respectively (p<0.05), while extrusion improved potassium levels. Dry heating lowered the protein content. HTF and WFF increased TFC, while that of TPC and tannins increased in extruded flours, which was reflected in lower IC50 and increased DPPH % inhibition values. Dehulled treated flours reduced a higher percentage of oxalates (78.2 to 128.5%) than whole treated (50.6 to 72.2%). Storage of all the flours did not adversely effect the shelf life. Thus, the study demonstrated that treated flours can be developed with enhanced nutrition, physical, functional, thermal, and rheological properties. Further studies on the in vitro digestibility and glycemic index would help promote these flours as functional ingredient.ThesisItem Open Access FORMULATION AND TESTING THE EFFICACY OF MINOR MILLET BASED FLOUR MIX FOR DIABETICS(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY , HYDERABAD, 2022-11-01) MEKALA MOUNIKA; HYMAVATHI, T. VDiabetes mellitus is a chronic metabolic disorder and has been increasing prevalence globally and India; it is linked with health, social, and economic costs. According to World Health Organization guidelines the diabetes management can achieve through a few approaches; one approach is diet. Modifications for control of type II diabetes mellitus include a diet high in complex carbohydrates, protein, fibre and low in fat which do not cause a rapid rise in blood glucose levels and lower glycaemic index foods help in the management of type 2 Diabetes. In addition, millets contain water-soluble gum and β-glucan, antioxidants thatare useful in improving glucose metabolism and help to reduce the consequences of the disease. The objective of the present investigation was to develop a suitable formulation from minor millets and test its efficacy in diabetic subjects. In the present study, nine minor millet flour mixs were developed, with varying proportions of millet flours (T0: 100% wheat flour (control), T1: 75 % millet. T2: 60% millet, T3: 50%millet, T4: 45% millet T5: 30% millet T6: 0% millet; T7: 99% millets and T8: 100 % millet) wheat flour and selected ingredients.The functional and physicochemical characteristics evaluation of flours showed that highest moisture content was in T5 (14.32 g/100g) and lowest in T8 (8.06 g/mg), control flour exhibited highest WAC (208 g /100 g), and OAC (207.0 g/100 g ) than other flours. Among all the formulations, 100% millet flour (T8) mix and millet flour mix blended with 1% gums (T7) (0.7533 and 0.7627 g/ml respectively) exhibited highest BD than those blended with wheat flour and other ingredients. GT ranged between 63.0 to 69.0 (°C ). Flours with higher percentage of millets exhibited higher GT than other flours. The lowest GT was exhibited by flour mix (T5), comprising 45% wheat flour, 30% millet flour mix, and 25% other ingredients. Highest WRC was found in T6 (2.17 g/g) and lowest in T7 (1.0 g/g). Maximum water activity was recorded in T8, followed by T7 and lowest in T0. The physical parameters of minor millet-based dough and chapathisrevealed thatwater uptake value ranged from 65.1 (T1) to 85.2 ml (T7), dough weight varied from 144.5 to 170.2 g/ 100g, the rolling time ranged from1.54 min in T0 (control) to xvii 3.06 min in T8. Irrespective of treatments, the highest rolling time was observed in T8, which had 100% millet flour. The baking time ofchapathimade of different flour mixes varied significantly from 2.06 to 3.25 min; the T5 showed the lowest baking time while that of highest in T1, highest chapathi weight, was observed in T1 and T8 (65.3 g,) and lowest in T0 (52.5 g), Highest thickness of chapathi was recorded in T8 ( 3.6 mm) and the lowest in T5 (2.0 mm), puffed height ranged from 0.60 to 3.33 cm. The millet flour incorporation decreased the puffed height and increased the rolling time, thickness, diameter, baking time of chapathis. There was no significant difference in the sensory acceptability among T3, T 4, T5 and T6 formulations. Among them, T3 was selected for further studies as it had the highest millet percentage. Nutrient analysis of flours and chapathisindicated that amongst all the products, protein (13.9 g/100 g), ash (2.66 g/100g ), crude FIBRE(5.83), dietary fibre (24.61g/100 g) , resistant starch (35.59), IVPD (78.12%) was highest in MMBC(minormillet based chapathi), whereas, MMFM (minormillet flour mix) had highest zinc (33.31), total phenolics (240.2 GAE mg/100g), antioxidant activity (93.33 mg/100g ), flavonoids (164.0 RE mg/100mg) and phytic acid (278.2 mg/100 g ).Control flour had significantly (p>0.05) highest carbohydrate (77.0%) and energy (354.1 Kcal). Regarding minerals, control chapathi had the highest sodium (0.42 mg/100 g) and potassium (46.76 mg/100 g), while MMBC had highest iron (8.8 mg/100 g) and calcium (59.9 mg). Glycaemic index and Glycaemic load of the MMBC was found to be 54.29 mg/dl and 18.68, respectively. Resistatnt starch (RS %), dietary fibre (DF %) content wamgs significantly higher than the control flours and chapathi (P0.05). Total protein and globulin were increased, while albumin, AG ratio and creatinine were decreased significantly (p<0.05) in experimental group.In contrast all those components were reduced in control group, however significant reduction was observed only in albumin and AG ratio. The catalase activity was reduced in both groups but not statistically significant.The reduction was observed in MDA levels in experimental group, compared to control group a lesser reduction was observed in Glutathione reductase.Over all the developed minor millet flor mix was found to have suitable physical and functional properties coupled with higher nutritional, antioxidant profile and effective in risk reduction of diabetes when consumed regulary.However larger scale studies would further strengthen this effect.ThesisItem Open Access FORMULATION AND TESTING THE EFFICACY OF MINOR MILLET BASED FLOUR MIX FOR DIABETIC(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY , HYDERABAD, 2022-11-01) MEKALA MOUNIKA; HYMAVATHI, T. VDiabetes mellitus is a chronic metabolic disorder and has been increasing prevalence globally and India; it is linked with health, social, and economic costs. According to World Health Organization guidelines the diabetes management can achieve through a few approaches; one approach is diet. Modifications for control of type II diabetes mellitus include a diet high in complex carbohydrates, protein, fibre and low in fat which do not cause a rapid rise in blood glucose levels and lower glycaemic index foods help in the management of type 2 Diabetes. In addition, millets contain water-soluble gum and β-glucan, antioxidants thatare useful in improving glucose metabolism and help to reduce the consequences of the disease. The objective of the present investigation was to develop a suitable formulation from minor millets and test its efficacy in diabetic subjects. In the present study, nine minor millet flour mixs were developed, with varying proportions of millet flours (T0: 100% wheat flour (control), T1: 75 % millet. T2: 60% millet, T3: 50%millet, T4: 45% millet T5: 30% millet T6: 0% millet; T7: 99% millets and T8: 100 % millet) wheat flour and selected ingredients.The functional and physicochemical characteristics evaluation of flours showed that highest moisture content was in T5 (14.32 g/100g) and lowest in T8 (8.06 g/mg), control flour exhibited highest WAC (208 g /100 g), and OAC (207.0 g/100 g ) than other flours. Among all the formulations, 100% millet flour (T8) mix and millet flour mix blended with 1% gums (T7) (0.7533 and 0.7627 g/ml respectively) exhibited highest BD than those blended with wheat flour and other ingredients. GT ranged between 63.0 to 69.0 (°C ). Flours with higher percentage of millets exhibited higher GT than other flours. The lowest GT was exhibited by flour mix (T5), comprising 45% wheat flour, 30% millet flour mix, and 25% other ingredients. Highest WRC was found in T6 (2.17 g/g) and lowest in T7 (1.0 g/g). Maximum water activity was recorded in T8, followed by T7 and lowest in T0. The physical parameters of minor millet-based dough and chapathisrevealed thatwater uptake value ranged from 65.1 (T1) to 85.2 ml (T7), dough weight varied from 144.5 to 170.2 g/ 100g, the rolling time ranged from1.54 min in T0 (control) to xvii 3.06 min in T8. Irrespective of treatments, the highest rolling time was observed in T8, which had 100% millet flour. The baking time ofchapathimade of different flour mixes varied significantly from 2.06 to 3.25 min; the T5 showed the lowest baking time while that of highest in T1, highest chapathi weight, was observed in T1 and T8 (65.3 g,) and lowest in T0 (52.5 g), Highest thickness of chapathi was recorded in T8 ( 3.6 mm) and the lowest in T5 (2.0 mm), puffed height ranged from 0.60 to 3.33 cm. The millet flour incorporation decreased the puffed height and increased the rolling time, thickness, diameter, baking time of chapathis. There was no significant difference in the sensory acceptability among T3, T 4, T5 and T6 formulations. Among them, T3 was selected for further studies as it had the highest millet percentage. Nutrient analysis of flours and chapathisindicated that amongst all the products, protein (13.9 g/100 g), ash (2.66 g/100g ), crude FIBRE(5.83), dietary fibre (24.61g/100 g) , resistant starch (35.59), IVPD (78.12%) was highest in MMBC(minormillet based chapathi), whereas, MMFM (minormillet flour mix) had highest zinc (33.31), total phenolics (240.2 GAE mg/100g), antioxidant activity (93.33 mg/100g ), flavonoids (164.0 RE mg/100mg) and phytic acid (278.2 mg/100 g ).Control flour had significantly (p>0.05) highest carbohydrate (77.0%) and energy (354.1 Kcal). Regarding minerals, control chapathi had the highest sodium (0.42 mg/100 g) and potassium (46.76 mg/100 g), while MMBC had highest iron (8.8 mg/100 g) and calcium (59.9 mg). Glycaemic index and Glycaemic load of the MMBC was found to be 54.29 mg/dl and 18.68, respectively. Resistatnt starch (RS %), dietary fibre (DF %) content wamgs significantly higher than the control flours and chapathi (P0.05). Total protein and globulin were increased, while albumin, AG ratio and creatinine were decreased significantly (p<0.05) in experimental group.In contrast all those components were reduced in control group, however significant reduction was observed only in albumin and AG ratio. The catalase activity was reduced in both groups but not statistically significant.The reduction was observed in MDA levels in experimental group, compared to control group a lesser reduction was observed in Glutathione reductase.Over all the developed minor millet flor mix was found to have suitable physical and functional properties coupled with higher nutritional, antioxidant profile and effective in risk reduction of diabetes when consumed regulary.However larger scale studies would further strengthen this effect.ThesisItem Open Access DEVELOPMENT OF DESIGNER PRODUCTS BY INCORPORATING MILLET BRAN AND ASSESSING THEIR THERAPEUTIC POTENTIAL(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2020) BARBHAI MRUNAL, D; HYMAVATHI, T.VWorld over there is a tremendous demand for bakery products due to their convenience, palatability irrespective of economic status. Traditionally, they comprise of refined flour, sugar, and fat, thus lacking nutrient density and dietary fibre. The shift in food habits with increased intake of empty calorie foods, coupled with a sedentary lifestyle is bringing nutrition transition resulting in rising incidences of lifestyle disorders adding to the burden of malnutrition. Understanding these health complications, consumers are demanding palatable yet healthy snack alternatives. Thus, paving way for development of designer products that are fortified with health promoting ingredients to enhance the value of normally consumed foods by the population. Bakery products being liked by all can be a suitable medium for value addition to improve their nutritive value. Bran is a by-product of primary processing such as dehulling, milling and debranning of grains. It has rich nutrient, antioxidants and phytonutrients profile but is discarded or remains underutilized. Previous attempts have highlighted the use of some cereal brans in value addition of bakery products, but minimal studies are available on utilization of minor millet brans. Thus, the present study aimed to reformulate buns and muffins with the addition of minor millet brans to enhance their nutrient profile. In the present study, bran was obtained by dehulling minor millet viz. kodo, proso, foxtail and barnyard. Per cent bran recovery (%) for all the grains after dehulling ranged from 12.35 to 17.93 per cent with kodo millet having highest percent bran recovery and reduction in grain size. Bran samples were immediately stabilized using different treatments for lipase inactivation and improving their storage. Among all treatments microwave heating (900 W at 2.5min) was found to be best in controlling the free fatty acid and moisture during 15 days storage. Nutrient analysis of stabilised bran indicated that amongst all the brans, protein (13.04 g/100 g), zinc (5.59 mg/100 g) and potassium (630.83 mg/100 g) content was highest in proso bran (PSM), whereas foxtail bran (FSM) had highest fat (9.87 g/100 g), iron (65.58 mg/100 g) and calcium (94.63 mg/100 g). Total dietary fiber (TDF) was highest in kodo bran (61.52 %) (KSM), and sodium content was highest in barnyard bran (BSM). Phytonutrients like total phenol (449.27mg GAE/100 g), flavonoids (22.37 μg RE/ g) and phytic acid (630 mg/100g) were significantly higher in KSM thus, enhancing its antioxidant activity compared to other brans in terms of DPPH, xviii TBARS and FARP assay. Calculation of phytate minerals molar ratios showed that PSM and FSM had phytate/iron molar ratio well below critical levels. Phytate/zinc molar ratio was within critical level for PSM, BSM and FSM, whereas only BSM had phytate/calcium ratio within critical limits. Functional properties of bran revealed water (197.76 – 265.48 ml/100 g) and oil (162.62 - 258.19 g/100 g) absorption capacity was nearer to that of other cereal brans, but they had no foaming capacity. Further, for product formulations, bran was blended in different concentrations (0, 10, 15, 20, 25 and 30%) in refined wheat flour. Functional properties of flour combinations revealed that irrespective of brans, water absorption capacity increased but, water solubility, oil absorption and foaming capacity decreased as percent bran increased. Amongst these blended flours, it was discovered that irrespective of brans, muffins with 30 per cent and buns with 20 per cent bran were acceptable with a sensory score above 7. After finalising the bran concentration (%), amongst all four bran, bun with foxtail (20%) and muffins with kodo (30%) bran was selected for nutritional, shelf life and supplementation studies. Bran enriched bun (FB20) and muffin (KM30) had significantly (p,0.05) higher nutritional, antioxidant and phytonutrient profile compared to their respective controls. Percent increase in TDF was 272 per cent, 268.92 per cent in KM30 and FB20 respectively. FB20 and KM30 had better iron (13.83, 7.86 mg/100 g), calcium (23.90, 40.68 mg/100 g) and zinc (4.53, 0.85 mg/100 g) content compared to their respective controls. Shelf life of buns and muffins was 3 and 7 days respectively. Glycaemic index (GI) and Glycaemic load (GL) of both buns (57.71, 19.32), muffins (56.42, 14.85) fell under medium category. Supplementation study (45 days) in two groups (muffin, n=14) (bun, n=15) with adolescent subjects revealed that blood glucose levels reduced significantly in bun group, but reduction was not significant in muffin group. There were no significant changes in total cholesterol (TC), high density lipoprotein (HDL), low density lipoprotein (LDL), TC to HDL ratio. Analysis of stress profile indicated an insignificant decrease in lipid peroxidation and a significant increase in glutathione reductase, whereas no significant change in RBC catalase values in both groups. Though there was a reduction in glucose levels, lipid peroxidation, and an increase in glutathione reductase findings suggest that longer duration, controlled trials are essential for establishing concrete results on blood profile. Thus, present study concluded that minor millet brans can be used as a functional ingredient for enhancing the nutritive value of commercially available empty calorie snacksThesisItem Open Access DEVELOPMENT OF DESIGNER PRODUCTS BY INCORPORATING MILLET BRAN AND ASSESSING THEIR THERAPEUTIC POTENTIAL(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2020) BARBHAI MRUNAL, D; HYMAVATHI, T.VWorld over there is a tremendous demand for bakery products due to their convenience, palatability irrespective of economic status. Traditionally, they comprise of refined flour, sugar, and fat, thus lacking nutrient density and dietary fibre. The shift in food habits with increased intake of empty calorie foods, coupled with a sedentary lifestyle is bringing nutrition transition resulting in rising incidences of lifestyle disorders adding to the burden of malnutrition. Understanding these health complications, consumers are demanding palatable yet healthy snack alternatives. Thus, paving way for development of designer products that are fortified with health promoting ingredients to enhance the value of normally consumed foods by the population. Bakery products being liked by all can be a suitable medium for value addition to improve their nutritive value. Bran is a by-product of primary processing such as dehulling, milling and debranning of grains. It has rich nutrient, antioxidants and phytonutrients profile but is discarded or remains underutilized. Previous attempts have highlighted the use of some cereal brans in value addition of bakery products, but minimal studies are available on utilization of minor millet brans. Thus, the present study aimed to reformulate buns and muffins with the addition of minor millet brans to enhance their nutrient profile. In the present study, bran was obtained by dehulling minor millet viz. kodo, proso, foxtail and barnyard. Per cent bran recovery (%) for all the grains after dehulling ranged from 12.35 to 17.93 per cent with kodo millet having highest percent bran recovery and reduction in grain size. Bran samples were immediately stabilized using different treatments for lipase inactivation and improving their storage. Among all treatments microwave heating (900 W at 2.5min) was found to be best in controlling the free fatty acid and moisture during 15 days storage. Nutrient analysis of stabilised bran indicated that amongst all the brans, protein (13.04 g/100 g), zinc (5.59 mg/100 g) and potassium (630.83 mg/100 g) content was highest in proso bran (PSM), whereas foxtail bran (FSM) had highest fat (9.87 g/100 g), iron (65.58 mg/100 g) and calcium (94.63 mg/100 g). Total dietary fiber (TDF) was highest in kodo bran (61.52 %) (KSM), and sodium content was highest in barnyard bran (BSM). Phytonutrients like total phenol (449.27mg GAE/100 g), flavonoids (22.37 μg RE/ g) and phytic acid (630 mg/100g) were significantly higher in KSM thus, enhancing its antioxidant activity compared to other brans in terms of DPPH, xviii TBARS and FARP assay. Calculation of phytate minerals molar ratios showed that PSM and FSM had phytate/iron molar ratio well below critical levels. Phytate/zinc molar ratio was within critical level for PSM, BSM and FSM, whereas only BSM had phytate/calcium ratio within critical limits. Functional properties of bran revealed water (197.76 – 265.48 ml/100 g) and oil (162.62 - 258.19 g/100 g) absorption capacity was nearer to that of other cereal brans, but they had no foaming capacity. Further, for product formulations, bran was blended in different concentrations (0, 10, 15, 20, 25 and 30%) in refined wheat flour. Functional properties of flour combinations revealed that irrespective of brans, water absorption capacity increased but, water solubility, oil absorption and foaming capacity decreased as percent bran increased. Amongst these blended flours, it was discovered that irrespective of brans, muffins with 30 per cent and buns with 20 per cent bran were acceptable with a sensory score above 7. After finalising the bran concentration (%), amongst all four bran, bun with foxtail (20%) and muffins with kodo (30%) bran was selected for nutritional, shelf life and supplementation studies. Bran enriched bun (FB20) and muffin (KM30) had significantly (p,0.05) higher nutritional, antioxidant and phytonutrient profile compared to their respective controls. Percent increase in TDF was 272 per cent, 268.92 per cent in KM30 and FB20 respectively. FB20 and KM30 had better iron (13.83, 7.86 mg/100 g), calcium (23.90, 40.68 mg/100 g) and zinc (4.53, 0.85 mg/100 g) content compared to their respective controls. Shelf life of buns and muffins was 3 and 7 days respectively. Glycaemic index (GI) and Glycaemic load (GL) of both buns (57.71, 19.32), muffins (56.42, 14.85) fell under medium category. Supplementation study (45 days) in two groups (muffin, n=14) (bun, n=15) with adolescent subjects revealed that blood glucose levels reduced significantly in bun group, but reduction was not significant in muffin group. There were no significant changes in total cholesterol (TC), high density lipoprotein (HDL), low density lipoprotein (LDL), TC to HDL ratio. Analysis of stress profile indicated an insignificant decrease in lipid peroxidation and a significant increase in glutathione reductase, whereas no significant change in RBC catalase values in both groups. Though there was a reduction in glucose levels, lipid peroxidation, and an increase in glutathione reductase findings suggest that longer duration, controlled trials are essential for establishing concrete results on blood profile. Thus, present study concluded that minor millet brans can be used as a functional ingredient for enhancing the nutritive value of commercially available empty calorie snacksThesisItem Open Access OPTIMIZATION OF PARAMETERS TO ENHANCE RESISTANT STARCH CONTENT IN SELECTED RICE VARIETIES(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2019) NIHARIKA, G; VIJAYA LAKSHMI, VRice (Oryza sativa L.) is the most important cereal crop and an important and nutritionally indispensable food commodity that feeds more than half of the world’s population. In India, rice is the most important and extensively grown food crop, consumed widely as a staple and considered as a safe food even for infants after six months of age. The nutritional value of rice is an important component to predict the health status of millions of people who consume it. Twenty five rice varieties were selected for the present study and determined milling characteristics, physico-chemical, amylose, resistant starch using standard methods and conditions to enhance the resistant starch content in foods. Milling characteristics including hulling, milling and HRR, physical parameters 1000 kernel weight, volume, density, chalkiness and aroma were measured among rice varieties The cooking quality such as gelatinization temperature, gel consistency, water uptake, elongation ratio and volume expansion ratio were assessed and rice varieties were categorised by standard methods. Proximate composition of rice varieties concluded moisture per cent range between 7.31 (Kasturi) to 10.33 per cent (Sampada) (p<0.05), fat ranged from 0.41 (Akshayadhan) to 0.85 (Ravi), protein ranged between RCM5 (6.57%) and MTU1010 (10.33%) and crude fiber ranged from 0.98 per cent (BPT5204) to 10.1 per cent (RCM5). The ash content of all twenty five rice varieties ranged from 0.30 (DRRDhan39) per cent to 0.97 per cent (Rasi). The total protein and protein fractions were isolated by extraction buffers and quantified and statistically significant among varieties (p<5%). The albumin, globulin, prolamin, glutelin and total protein content of xvi twenty five rice varieties ranged from 0.011 (Sugandhamati) to 0.543 per cent (Vibhava); 0.023 (Sampada) to 0.073 per cent (Mahsuri); 0.183% (Kasturi) to 1.207% (DRRDhan38); 0.129% (Mahsuri) to 0.908 (MTU1010) and 3.033% (Mahsuri) to 6.517% (BPT5204). The minimum cooking temperatures were identified for selected twenty five milled rice varieties. The identified minimum cooking temperatures were 85oC, 95oC and 100oC. Effect of different polishing times (30, 60, 90, 120, 150 sec) on milling yield, degree of milling and MCT were studied among rice varieties. The amylose content (Juliano method) ranged from 36.99 per cent (Rasi) to 16.81 per cent (Kasturi). The amylose content was statistically significant among varieties at p<5 % (CD 1.901). By Williard equation the range of amylose was 22.38% (Akshayadhan) to 5.22 (Kasturi), amylopectin 37.91% (Sampada) to 78.04% (Jaya) and total starch 52.62% (Sampada) to 92.62% (Jaya) in selected varieties. Compared to traditional Juliano method, Williard equation amylose values were much lower due to non-interference of amylopectin in iodine complex. The RS content was determined in raw milled rice flour and ranged between 0.549% (Sampada) to 1.161% (Vikramarya) (CD 0.108). RS content was increased by using repeated heating and cooling by autoclave technique. At first cycle of heat and cool, the RS content ranged from 0.855% (BPT5204) and Lalat (1.584%) (CD 0.098), at second cycle, the RS content were significantly increased in all selected rice varieties and ranged between Sampada (1.275%) and Lalat (2.422%) (CD 0.195) and at third cycle, the RS content ranged from 1.294% (Sampada) to 2.281% (Tellahamsa) and followed by 2.196% (Lalat) (CD 0.054). The present study concluded that Lalat and Tellahamsa varieties are promising in yielding more RS with alternate heat and cooling treatments compared to Vikramarya, Mandyavijaya, MTU1010, Sampada and BPT5204 varieties.ThesisItem Open Access EVALUATION OF SELECTED NUTRITION AND HEALTH PROGRAMMES IN TELANGANA STATE(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2018) VAHINI, S; UMA DEVI, KThe present study entitled “Evaluation of selected nutrition and health programmes in Telangana State” was undertaken to evaluate and enhance the functioning of Weekly Iron Folic Acid Supplementation, Anganwadi Centres and Nutrition Rehabilitation Centres. Under National Health Mission, 12 Nutrition Rehabilitation Centres (NRCs) had become functional in Telangana State for treatment and nutritional rehabilitation of children suffering from Severe Acute Malnutrition (SAM) along with medical complications. In congruence with the GOI guidelines, each NRC had one medical officer, one nutritionist-cum-counsellor, a staff nurse, and one cook-cum-attendant for the functioning of NRC Among the twelve medical officers, half of the medical officers were trained in the facility-based care of Severe Acute Malnutrition (SAM) children and rest was not trained. Nine (75%) nutritionist-cum-counselors were specialized in nutrition, two (17%) were from chemistry background and one from nursing. All the twelve nurses working in the NRCs were qualified from the General Nursing Midwifery (GNM). The medical social worker (MSW) position was vacant in the all 12 NRC units. All the Nutritionist - cum - counselors were trained in facility-based care of SAM children. Among the 12 NRCs, 4(33%) cook-cum-attender were given training related to preparation of therapeutic diet and preparation of food with locally available food materials. While the rest of 67% were untrained. Highest percentage of SAM children admitted to NRC were majorly below 3 yrs old indicating that infants and preprimary children were the most vulnerable group, susceptible for severe acute malnutrition. The incidence of SAM was found to be more or less equal among all castes, lowest being in minority groups. Less admission in NRC from tribal and urban areas could be due to low incidence of SAM or ignorance or non-willingness of people in these areas. The factors like mother’s age at primigravida, mother’s educational status, nutritional and health status during pregnancy and lactation period could be the possible reasons for the higher incidence of poor nutritional conditions of mothers (primi and second gravida). Too early pregnancies as in women between 18-22 yrs or too late pregnancies as in 33-37 yrs, which was obvious from the age of children admitted in NRCs (< 5yrs) xvii could be the other reasons for entry of children into SAM condition or at risk of nutritional and health problems. Low or no literacy of mothers as majority of the study group along with much higher percent of fathers being illiterate or semiliterate might have been one of the causes of severe acute malnutrition among children, also due to ignorance and improper child rearing practices. The parents of SAM children were majorly low wage earners and this factor could be attributed to the possibility of malnutrition of children and lack of affordability of treatment of illness and infections associated with malnutrition. The most common complications among SAM children were severe weakness with anorexia associated with fever and dehydration and convulsions in some cases. Hypothermia, hypo glycemic, unconsciousness, severe anaemia caused complications. Feeding the child on therapeutic formulas and treatment of the complications formed the immediate action in NRCs to save the child from mortality. The underlying causes of malnutrition among SAM children were inadequate food intake, low socio-economic status and illiteracy. Malnutrition because of low socioeconomic status, poor sanitation and illiteracy explained about the condition of their admitted child.. As the SAM children undergo treatment in NRC and were given nutritious therapeutic diet at regular intervals, there was a shift from severe acute malnourishment stage to moderate and mild degree of malnourishment and it was a slow and steady process. The admitted children had all 4 services of nutritional screening, assessment of feeding problems, feeding of modified diets and diet counseling sessions for mothers. It was observed that all the emergency essential medicines were available at NRCs. The children were treated for individualized health conditions, and the medicines were given to the children. The supply of medicines to the NRC seem to suffice the requirement and NRC had added advantage of other treatment facilities from the district hospitals. Nutrition counseling was given by the nutritionist-cum-counsellor to almost 92% of the mothers /caretakers, while 8% were counselled by cook-cum-attender. Food demonstrations help the mothers to make special therapeutic and nutritious foods for improving the condition of malnourished children. Combinations of cereal, pulse, vegetable, oil along with milk and milk products can be demonstrated using proper cooking methods. Nutritional counselling to the mothers is very important to make them understand the causes of malnutrition, growth pattern in children, importance of nutritious food and nutritional requirements of their children. Visual aids are important for nutrition education and the materials used for imparting nutrition knowledge by the NRC. As the follow up period increased from 15 days to 30 days and further to 90 days, the percent follow up cases visiting NRC has declined. Community mobilization through the key personnel plays a major role to comply with follow up visits to NRC. Marginalized population should be reached through volunteers, ASHA workers, Anganwadi teachers and other community health workers, to bring awareness on existence and services of facility-based management of SAM children at the Nutrition Rehabilitation Centre. These personnel should also monitor the follow up visits of the discharged children to the NRC and help clients to comply with all three follow up visits. xviii The NRC units in every district had attached bathrooms and a separate hand wash area. In all 12 NRCs hand washing facilities in the ward were well utilized, staff consistently washed hands thoroughly with soap. Nails of staff were clean and washing hands before handling food was practiced by staff in all 12 NRCs. The staff had provision for hand wash and they maintained cleanliness and hygiene during the preparation, handling and distribution of food. Maintaining personal hygiene of children and mothers is very essential to prevent growth of microbes, contamination and subsequent spread of infections. More precautions have to be taken by NRCs to maintain bed hygiene, personal hygiene and sanitation of the place of stay of the malnourished children whose resistance to infections /immunity levels are already too low. Floor dust, food leftovers and packaging materials often dumped in dustbins attract insects and rodents, which were cleaned on a regular basis in the NRCs. Overall, general maintenance of the wards was clean and tidy. Immediate washing of food plates/ dishes prevent flies in the vicinity and washing dishes with hot water removes grease and makes them thoroughly clean. In general, mothers were given instructions on personal hygiene. They were explained about the importance of washing hands and maintaining personal hygiene. Most of the mothers/caretakers were satisfied with the cleanliness and services provided in NRCs. As per the ward procedures, the children were screened by the medical officer for any medical complications before they were admitted into the NRC and treated accordingly. Necessary antibiotics were given and noted on the daily care chart in all NRCs. Supplementation of folic acid, vitamin A and multi vitamin tablets was done daily and recorded in all 12 NRCs. The surroundings of NRCs were welcoming and cheerful only in 9 centres. Mothers/caregivers were offered sufficient space to sit and sleep, and they were taught and encouraged to be involved in child care, staff were consistently courteous to mothers in all the centres. During recovery, the children were stimulated, encouraged to move and play also child friendly environment was provided. Walls were brightly painted and decorated in all 12 NRCs. None of the NRCs could achieve the expected weight gain among admitted children, which might be due to the short duration of stay in NRC and the infections and health complications associated with malnourishment of children. Moreover, acute malnutrition and associated complications do not facilitate easy weight gain especially in short duration rehabilitation as in NRCs. There was a significant weight gain during the nutrition rehabilitation period in NRC, the expected weight gain of 15% above the admission weight could not be achieved. The targeted 15% weight gain is possible only by increase in the duration of stay in NRC for 20 to 25 days. Increase in the quantity of food supplementation to achieve 15% weight gain might not be possible because the malnourished child’s capacity to eat food is limited due to lack of appetite and associated infections and diarrhea. As the age increased, there seem to be a constant gain in weight among NRC admitted children in a linear approach. The inception of WIFS in selected schools started in a periodical phase, but by 2013 officially all schools and AWCs were introduced with WIFS. But several schools and AWCs did not have any data on inception or implementation of WIFS programmes. Data on non-school going children in Khammam, Karimnagar and Ranga Reddy districts could not be obtained as there were no signs of implementation of WIFS in these areas. xix In any caste group, percent of school going children was higher than non-school going children. Children from BC community were found to be highest percent of school going children followed by SCs, STs, OCs and minority. Among the NSG children BCs formed the highest percent followed by SCs, STs, OCs and minorities in the decreasing order. No data on caste was available from 40% of NSG group. The responses on consumption of IFA tablets could be based on previous supplementation and not at the time of survey. In many schools it was found that only once the supply of IFA tablets was mentioned by the school authorities. By annual dose of albendazole for deworming has been given in these schools and the compliance of supply and consumption of albendazole was better than IFA tablets. Least consumption of albendazole was seen among the children in Hyderabad. Children from Karimnagar and Hyderabad do not seem to be knowledgeable about purpose and importance of deworming and their consumption also was less compared to other districts. The major discomforts noticed with the intake of IFA tablet among few students were stomach pain and vomiting. The districts of Nizamabad, Karimnagar, Hyderabad and RangaReddy had no supply of compliance cards to the children and across the state these compliance cards were filled only by 6% of the school children. The responses on consumption of IFA tablets and compliance from the NSG children was nil or very poor from Khammam, Karimnagar, RangaReddy and Hyderabad. Though consumption of IFA and albendazole tablets was seen in less percentage of children, they were positive about the health benefits of the supplementation and expressed no discomfort with IFA tablets. There was no supply of compliance cards, children were not discouraged of consumption of supplementation and around 43% NSG children were exposed to nutrition education through sample balanced diet sheets and charts on iron and vitamin C rich foods. More responses have come from the districts of Adilabad, Nizamabad, Mahabubnagar and Warangal. In both schools and anganwadi centres the supply of IFA tablets for the purpose of adolescent children was irregular, no follow up from Health department, no registers and records maintained, the recommended updated class report (Format 2), updated monthly report (Format 3) of schools and compliance cards for adolescence were not found/supplied and educational charts on iron, vitamin C and balanced diet went underground without use. Since there was no consistency in the supplies of IFA tablets, tablets being expired, no supply or guidance in maintaining registers, records and formats and overall failure of the monitoring system, the programme of Weekly Iron and Folic acid Supplementation (WIFS) requires revamp and revival in all the districts of Telangana state. Since the children are in a phase of rapid growth, gain in weight and height are natural but highly influenced by the food intake both in terms of quantity and quality. Supplementary nutrition in AWCs not only provided quality food but also developed positive attitude, knowledge and improved acceptance to a great extent. The results of weight and height gain among children below 6 years after education intervention and observed feeding showed that not much improvement has occurred except for weight gain in 12-35months in Warangal. The results suggest the need for evaluating and monitoring the feeding practices at home and educating mother to give proper breakfast, inclusion of milk, balanced meal and diet plans in future. Mere monitoring of AWCs is not sufficient to bring improvement in child’s growth and development. Improvement with attitudinal change in health and nutrition habits of the mothers and children shall positively and constructively improve their nutritional status.
