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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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  • ThesisItemOpen Access
    Study of obesity and derivation of simple screening measure to identify obesity among school going adolescents in Rudrapur city, Dist. U.S. Nagar
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-12) Anugya Bharti; Kushwaha, Archana
    The present study was undertaken for determining the prevalence of obesity among school going adolescents and to assess the dietary intake and its adequacy and level of physical activity among adolescents. The study also aims to determine the simple screening measure for identifying adolescents with overweight and obesity. A school based cross-sectional study was done in Rudrapur city. The prevalence of overweight and obesity was found to be 10.4% and 4.1%, respectively considering IAP reference standards as cut – offs with higher prevalence among boys than girls. Result of multivariate analysis showed that type of school and mother’s educational level were the factors that were found to be significantly associated with overweight. Only type of school was found to be significantly associated with prevalence of obesity. The odd of overweight and obesity was almost 1.7 times and 2.2 times, respectively higher in private school in comparison to government school. Energy, carbohydrate, sugar and fat intake was significantly higher in obese subjects in comparison to their overweight and normal weight counterparts. On comparing the nutrient intake of subjects with the RDA suggested for Indian adolescents, the adequacy of CHO and protein intake was found in more than 80% of the subjects whereas the adequacy of ascorbic acid and magnesium intake was found in 77.7% and 67.2%, respectively of the study population. The inadequate intake of iron and zinc was found in more than 40% of the study population. More than 50% of the subjects had inadequate intake of calcium, thiamine, riboflavin and niacin. Boys were having significantly higher physical activity in comparison to girls. In comparison to active child, inactive child (>60 min/day of MVPA) had 1.5 times more chance to become overweight. Similarly, in comparison to active child, inactive child had 2.4 times more chance to become obese. ROC curve analysis was done and on the basis of Youden index (sensitivity + specificity -1), Tri ponderal mass index (TMI) was found as best screening measure for identifying overweight and obesity among adolescents. The optimal TMI cut off value for screening overweight among adolescents were >12 kg/m3 and >13 kg/m3 for boys and girls, respectively. The optimal TMI cut off value for screening obesity among adolescents were >14 kg/m3 and >16 kg/m3 for boys and girls, respectively.
  • ThesisItemOpen Access
    Nutritional composition of garden cress seeds (Lepidium sativum L.) flour enriched ready-to-eat (RTE) snacks
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-11) Manju; Dobhal, Neetu
    The present study was conducted to analyze the physical characteristics, functional properties and nutritional composition of garden cress seeds. Physical characteristics included thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility of garden cress seeds flour. In nutritional composition, proximate composition, physiological energy, minerals, dietary fibre, in-vitro iron availability and in-vitro protein digestibility, antinutritional factors and antioxidants were analyzed. The findings of the study showed that thousand seed weight, volume and seed density of garden cress were 1.95g, 2.6 ml and 0.77 ml/g, respectively. The water and oil absorption capacity of garden cress seeds flour was 4.8 and 2.69 ml/g, respectively. The gel consistency, gelation capacity and flour stability of garden cress seeds flour was estimated as 48.78 mm, 7.90 per cent and 21.20 per cent, respectively. Moisture, total ash, crude protein, crude fat, crude fibre and total carbohydrate of garden cress seeds flour were estimated as 6.25, 4.89, 23.9, 12.68, 8.09 and 44.19 per cent, respectively. The physiological energy of garden cress seeds flour was found to be 386.28 kcal/100g. In-vitro iron availability and in-vitro protein digestibility of garden cress seeds flour was found to be 12.30 and 52.56 per cent, respectively. After nutritional analysis, sweet and savoury cookies were prepared by incorporating 10, 15 and 20 per cent of garden cress seeds (GCS) flour, in which cookies with 10 percent incorporation were found most acceptable on the basis of sensory evaluation. The nutritional composition analysis was done for most acceptable sweet and savoury cookies. Results obtained revealed that GCS incorporated sweet and savoury cookies were more nutrient dense than the control cookies. All the nutrients viz. crude protein, crude fibre, crude fat and minerals along with the antioxidants, in-vitro iron availability and in-vitro protein digestibility were significantly higher in cookies developed with 10 percent incorporation of garden cress seeds. Therefore, it can be concluded that products developed with incorporation of garden cress seeds flour are nutrient dense foods which may be used to manage the nutritional deficiency disorders.
  • ThesisItemOpen Access
    Optimization and nutritional quality evaluation of mulberry (Morus alba Linn.) leaves based beverage
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-09) Chand, Monika; Srivastava, Sarita
    The present study was conducted to formulate mulberry leaves based beverage using fresh mulberry leaves, amla, ginger and lemon extract. Box-behken model of response surface methodology was used for optimization of recipe. Optimization of mulberry leaves based beverage was done on the basis of nutritional and sensory parameters. Optimized mulberry leaves based beverage was analyzed for nutritional quality, antioxidant activity, consumer acceptability and keeping quality. For optimization process mulberry leaves extract (ME), sugar and amla extract (AE) were taken as independent variables. The effect of independent variables on the dependent variable viz. total soluble solids, pH, vitamin C, taste, flavor, color, appearance and overall acceptability was investigated. The results revealed that the total soluble solids varied from 3 – 7.7 brixº. The pH value varied from 3.9 to 5. Vitamin C content varied from 11.9 to 23.8 mg/100ml. The score for taste, flavor, color, appearance and overall acceptability varied 6.5 to 8.15, 6.7 to 8.11, 7.5 to 8.39, 7.8 to 8.93 and 7.4 to 8.18, respectively. The nutritional quality analysis revealed that optimized mulberry leaves based beverage contains 3.52% crude protein, 0.60mg/100ml iron, 2.78 mg/100ml calcium 4.16mg/100ml beta carotene and 80±0.05% antioxidant activity. The consumer acceptability of optimized beverage showed that 11% extremely liked the product, 44% liked very much, 41% liked moderately while no subject disliked the products. During the storage the total soluble solids significantly increased from 5.5 to 6.3, while pH decreased significantly from 4.05 to 3.70. Microbial analysis during storage revealed that the beverage was stable up to 2 months. Sensory evaluation of beverage showed that it was acceptable after 60 days of storage at room temperature (temperature 24-30 ℃, RH 55 ± 5% when packaged in glass bottles).The present investigation report that the optimized beverage is rich in crude protein(3.52%), iron(0.60mg/100ml), calcium(2.78mg/100ml), beta carotene(4.16mg/100ml), (DPPH) antioxidant activity (80±0.05%) and has high consumer acceptability. It can be recommended as healthy cum tasty beverage for all age groups.
  • ThesisItemOpen Access
    Iron deficiency anaemia among children (3-6 years) in U. S. Nagar, Uttarakhand & development of iron rich ready to eat extruded snack
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Suri, Shweta; Dutta, Anuradha
    The present study was undertaken to determine the prevalence of anaemia among children aged 3-6 years in U. S. Nagar district of Uttarakhandand develop an Iron-rich Ready to Eat (RTE) extruded snack, evaluate its quality characteristics and assess its in vitro iron bioavailability. Barnyard millet, defatted soy flour, amla (Indian gooseberry) powder and rice flour were used for development of the extruded snack. Results showed that prevalence of anaemia among subjects in the study area was 70.51 % with a mean haemoglobin level of 9.91g/dl (±1.9g/dl). Majority of subjects were moderately anaemic (59.28 %), followed by mildlyanaemic (31.27 %) and severelyanaemic (9.45 %). Cross-sectional survey showcased that majority of the subjects belonged to lower middle-class families having per capita income of 1130-2259 Rs./month (36.93 %). About 84.36 % of subjects belonged to nuclear familyand majority of families (47.18 %)had 3-4 children. Anthropometric assessment revealed that mean weight and height of the subjects was 16.62 ±4.02kg and 106.18±11.33cm. About6.41% subjects were underweight (low weight for age), 7.95% were stunted (low height for age) and 4.10% subjects were wasted (low weight for height). Dietary assessment revealed that majority of subjects were non-vegetarian (51.03%) and consumed three meals a day (73.33 %). Around 72.82% subjects consumed eggs and 71.79 % consumed milk regularly. About 32.31 % of the subjects had the habit of skipping meal. Clinical assessment showed that majority of subjects had normal hair, eyes, lips, tongue, teeth, gums, skin and nails. Personal hygiene data revealed that 88.21% subjects bathed daily. Majority of subjects used to walk barefoot (53.59%) and 30.51% subjects had intestinal worm infestation. Factors such as mother's illiteracy, monthly income of the household, history of anaemia among mothers, child barefoot walking, history of worms in child's stool, and lack of habit of hand washing were closely associated with the increased risk of anaemia among children as assessed inmultivariate regression analysis. Nutrient estimation of raw materials used for development of extruded snack revealed that defatted flour had the highest crude protein (48.34g/100g), crude ash (6.85g/100g), and calcium (157.74mg/100g) content. Barnyard millet showed highest crude fibre (11.25g/100g), crude fat (2.15g/100g), iron (16.49 mg/100g), total dietary fibre (28.00g/100g), total flavonoid (163.08mg RE/100g),and total antioxidant activity (60.54%).Amla was observed to have highest ascorbic acid (488.29mg/100g) and total phenol (208.04mg GAE/100g) content. BoxBehnken design of Response Surface methodology was used for optimization of process variables. Optimization revealed that blend ratio (6:1), barrel temperature (115°C) and amla (12.25g/100g of the total flour) was found to be highly acceptable combination for preparation of extruded snack. Optimized extruded snack was significantly superior than the control rice based extruded snack in terms of crude protein (18.91g/100g), crude fibre (2.33g/100g), crude ash (1.89g/100g) and crude fat (1.55g/100g). However, control snack had significantly higher carbohydrate (86.86g/100g) and physiological energy value (380.67Kcal/100g). Iron (15.71mg/100g), calcium (68.80mg/100g) and ascorbic acid (30.61mg/100g) content of optimized snack was significantly higher. Total phenol, total flavonoid and total antioxidant activity of optimized snack were significantly higher than the control snack. Physical parameters (length, diameter &volume) and textural property (crispiness) of control snack were better than the optimized snack. A non-significant difference was found between sensory properties of optimized and controlsnack. Keeping quality results of optimized extruded snack showed that microbial quality, moisture, free fatty acid, peroxide value and sensory quality were under acceptable limit for over 2 months storage at ambient temperature in both aluminum laminated and LDPE packets. Optimized extruded snack showcased significantly high in vitro iron bioavailability (42.61 per cent) as compared to control snack and composite flour. Therefore, it can be concluded that blend of barnyard millet, defatted soy flour, amla powder and rice flour can be successfully utilized for the development of iron rich Ready to Eat (RTE) extruded snack for improving the iron status of the population.
  • ThesisItemOpen Access
    Study of overweight/obesity among adolescents of Nainital district and use of IEC module to tackle the problem
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Agarwal, Garvita; Dutta, Anuradha
    The present study entitled, “study of overweight/obesity among adolescents of Nainital district and use of IEC module to tackle the problem” was undertaken with a view to assess thepresence of overweight and obesity in Nainital district among adolescents identify dietary and lifestyle factors responsible for overweight/obesity and evaluate an IEC module that had been developed as a management tool to reduce the problem. In phase I, a study was conducted among 357 adolescent from Haldwani and Ramnagar blocks of Nainital district, Uttarakhand. In phase II, an IEC (Information, Education and Communication) module was developed. The IEC module was aimed to improve the knowledge status and bring healthy lifestyle changes of adolescent in the study. The effectiveness of IEC module was also assessed through an intervention study in a group of adolescents (30 experimental and 30 control) pre and post intervention knowledge in test was done and anthropometric indicators were also assessed. The results of the study showed that age, education status of respondents, father and mother education status had a positive correlation with respect to BMI, and family size of the respondents had a negative correlation with respect to BMI. Exercise time per day, mobile playing per day, T.V watching per day had a positive correlation with respect to BMI and sleep per night and sleep after school had a negative correlation with respect to BMI. Number of meals per day and drinking water per day had a positive correlation. Only the consumption of fruits, and nuts and oil seeds had a negative correlation with respect to BMI. When IEC module exposure was shown at intervals then a significant difference in knowledge score was observed at all the stages in experimental group. A statistically significance difference in knowledge score was only observed in the last exposure between the two groups. A statically significant difference in weight was observed in the experimental group after each exposure which was statically non-significant in the control group at all durations of IEC exposure. A statically significant difference was seen in the BMI of the experimental group in all the stages of exposure. A statically significant difference was found between the BMI of experimental and control group of respondents on 1st day and at 3rd exposure (after 9 week). The data revealed that the increase in height of the experimental group exposed to IEC module at regular intervals was greater than the control group, and decrease in weight of the experimental group exposed to IEC module at regular intervals was greater than the control group indicating that motivation to the adolescent for leading a healthy life style may have a positive impact on their overall health and nutritional status. Overall a significant positive impact of IEC module exposure was observed on the respondent’s height, weight, BMI, and knowledge score. The IEC module developed in the present study proved to be effective in improving knowledge pertaining to overweight and obesity among adolescent. Result also showed good retention of knowledge gain. So, the module may be implemented to a larger extent with multiple exposures to bring a change in overweight and obesity presence among adolescent.
  • ThesisItemOpen Access
    Corn silk (Stigma maydis): Nutritional quality evaluation, product formulation and suitability for constipated population
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Singh, Akanksha; Raghuvanshi, Rita Singh
    In today’s lifestyle, by-products are considered to be a promising source of functional compounds. Furthermore, consumers are increasingly aware of diet related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. The agricultural processing industries produce substantial quantities of by-products, which are generally treated as waste of industry. This practice is not only a waste of resource, but also causes environmental pollution. In the present study corn silk, one of the byproducts of maize cultivation has been studied for its nutritional qualities to provide health benefit for the community and to enhance farmer’s income. In this study functional properties, nutritional composition and phytochemical analysis of processed corn silk powder of three corn varieties VL Baby Corn-1, CMVL Sweet Corn-1 and Hybrid Pant DH-291 were done. As per the results of nutritional composition corn silk powder reported to have good protein, crude fiber and mineral content especially calcium and iron. Corn silk showcased appreciable phytochemical composition in terms of total antioxidant activity and dietary fiber content. V.L Baby corn-1 reported highest antioxidant content whereas dietary fiber content especially insoluble dietary fiber was found in abundance in CMVL Sweet corn-1 in comparison to other two varieties. All the above-mentioned verities of corn silk have their individual significance which plays an important role in designing functional products. On the basis of result on analysis of corn silk powder of VL Baby Corn-1 was used in formulation of different flavoured herbal corn silk tea and corn silk powder of variety CMVL Sweet Corn-1 was for in (5 and 10 percent level along with control) development of various functional food items namely Chapatti, Parantha, Dal, Raita and Laddoos (Rice flour Laddoo, Papaya Laddoo, Sesame seed Laddoo). Results of sensory parameters showed upto 10 percent level of corn silk in all products were acceptable, also eight combination of corn silk tea along with control corn silk tea were accepted. Computed nutritive value of developed products got increasing trend in its nutritional value mainly protein, ash, fiber and mineral content with the increased level of corn silk powder upto 10 percent. Total antioxidant activity analysis of all teas combination showed blends with with Clove, Timur and Gandhraini found higher value than other blend of teas with corn silk..Result of prevalence study in U.S. Nagar showed 24% adult population was constipated among 995 subjects and females had more prevalence than males, contributing factors like insufficient intake of water, fiber and less physical activity were also associated with constipation. A fiber supplement in the form of corn silk powder sachets of 5 and 10 g were used in selected experimental groups of constipated subjects for 2 weeks to check suitability of corn silk powder for constipated population. During the dietary intervention, continuous monitoring was done daily by using Bristol Stool Form Scale upto 15th day. Result showed supplementation of corn silk fiber in the quantity of 5g and 10g was found beneficial. In case of 5 g supplement. symptoms got relieved between 48-72 h of consumption where as in case of 10g symptoms improved in 24-48 hours has therefore fiber supplement could be good strategy for treatment of constipation. Thus, it can be concluded that corn silk fiber has ameliorative characteristics towards improvement of defecation pattern and has potential for utilization as functional ingredient in health foods constipated population without additional input corn silk price may be added income for farmers.
  • ThesisItemOpen Access
    Standardization and quality evaluation of lentil based burger patty mix
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-02) Durgapal, Shailja; Kushwaha, Archana
    India is home to 135 million obese individuals according to systematic review done in 2019. Major obesogenic risk factors include unhealthy eating habits in particular high consumption of energy dense snacks along with sedentary lifestyles. Several longitudinal studies have proven association between high intake of meat, potatoes and refined grains and weight gain. Generally potato based unhealthy snacks are very popular as vegetarian options across all Indian cuisines. The reason behind such a popularity of potato based unhealthy calorie rich snacks is the fact that they are easily accessible, low cost, convenient and bring satiety. Increasingly busy lifestyles have led to upsurge demand of convenience mixes. Both men and women today are employed and support their family income to fulfill the increasing demands and necessities of their family. An urban modern woman is well educated and seeks economic empowerment. The maximum part of the day is engaged at work, hence it becomes very difficult to find time out of their schedule and cook their favorite dishes in traditional ways. This major problem has been resolved with the upcoming of convenience foods which are perfectly made to suit the requirements of working people. The traditional foods requiring tedious processing protocols are now substituted with modern ready to cook convenience foods. The increasingly upsurge demand of ready to use convenience mixes in market can be explained by the fact that there is a day by day increasing competition in market so as to meet the needs and demands of consumers and care for their ease and comfort. The increase in economic empowerment, accessibility and purchasing power has facilitated such convenience foods to make their way to a huge proportion of kitchens of both rural and urban households. The target of the study was to formulate a healthy and protein rich snack which is easily available, convenient and organoleptically acceptable. Burger being a highly popular and widely accepted snack was targeted and base of burger patty i.e. potato was replaced with lentil to make it protein-rich. Lentil is good source of protein and a great alternative for vegans. Nutritive, textural and sensorial qualities of LBPM were assessed. The protein content of the formulated lentil based burger patty mix (LBPM) was found to be 20.44±0.48mg/100g against control (11.52±0.13mg/100g) and crude fiber content was 3.53±0.05mg/100g as compared to control (1.80±0.02mg/100g).It was found to be richer in iron, zinc and manganese content than control burger patty mix (CBPM). LBPM had a good overall acceptability of 86% and had a good shelf life. Thus it can be concluded from the present study that lentil based burger patty mix can be successfully utilized for the preparation a healthy and delicious snack.
  • ThesisItemOpen Access
    Development and quality evaluation of finger millet and quinoa incorporated eggless doughnuts
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Ayushi Joshi; Srivastava, Sarita
    The present study was conducted to formulate eggless doughnuts using composite flour which consisted of refined wheat flour, finger millet and quinoa flour. Box-Behken Model of Response Surface Methodology was used for optimization of process parameters. Optimization of doughnuts was done on the basis of quality parameters. Optimized doughnuts were analyzed for nutritional quality, textural quality, sensory quality and functional properties. For optimization process, seventeen different combinations of finger millet flour: quinoa flour (X1), butter (X2) and curd (X3) were taken as independent variables. The effect of independent variables on the responses viz. in vitro protein digestibility, crude protein, crude fat, total dietary fibre, hardness, springiness, cohesiveness, appearance, flavor and overall acceptability was investigated. The results revealed that the in vitro protein digestibility varied from 66.67 to 79.47%. Crude protein content ranged from 7.86 to 9.55%. Crude fat content ranged from 18.68 to 26.66%. Total dietary fibre content varied from 6.86 to 9.22%. Hardness, springiness and cohesiveness varied from 101.84 to 190.58 N, 0.250 to 0.415 mm and 0.34 to 0.472 respectively. The score for flavor, appearance and overall acceptability varied from 7.4 to 9.0, 7.75 to 8.8 and 7.5 to 8.8 respectively. On the basis of optimized conditions (X1 = 3:1, X2 = 16.712% of composite flour and X3 = 25% of composite flour), doughnuts were formulated. Control refined wheat flour doughnuts were also prepared under similar conditions for comparison with optimized doughnuts. Significantly higher values were observed for total ash (1.67%), crude protein (4.81%), crude fibre (0.63%), calcium (114.67 mg/100g) and iron content (3.10 mg/100g) of optimized doughnuts in comparison with for total ash (1.83%), crude protein (8.98%), crude fibre (3.11%), calcium (29.33mg/100g) and iron content (1.59 mg/100g) of control refined wheat flour doughnuts. A significant difference for carbohydrate content, physiological energy, hardness, springiness while non-significant difference for cohesiveness and sensory evaluation was observed in control refined wheat flour doughnuts and optimized doughnuts. Among functional properties, water absorption capacity of composite flour was significantly higher than that of refined wheat flour whereas oil absorption capacity and bulk density of refined wheat flour and composite flour showed non-significant difference. The present study showed that the formulated finger millet and quinoa incorporated eggless doughnuts are nutritious and good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.
  • ThesisItemOpen Access
    Development and quality evaluation of lentil (Lens culinaris L.) incorporated noodles
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Anushree, R.K.; Kushwaha, Archana
    In many parts of the Asian countries due to the easy cooking method, safety, desirable sensory attributes, long shelf life and reasonable price, noodle consumption has increased worldwide. Usually, the main ingredients of noodles are maida and wheat flour, excess consumption of which are associated with many health issues. The present study was undertaken as a step against Protein Energy Malnutrition (PEM) by providing healthy snaking. The selection of best acceptable lentil incorporated noodles among five formulations viz.C (100W %+ 0 %L),T1(90%W+10% L),T2(80%W+20% L),,T3(70%W+30% L),T4(60%W+40% L),)were done for cooked noodles with the help of Hedonic and Bipolar scale.T3and control noodles got best acceptance through the studies. The LIN (T3) had lesser (0.87g/ml) bulk density as compared to control (0.89 g/ml). The selected LIN got highest value of water absorption capacity (121.33ml/g) and swelling power (5.61%) as compared to control (110.67 ml/g, 4.60%) and solubility was significantly less for control (16.67) as compared to LIN (22.53). Cooking time of LIN and CWN were (12.00, 10.33 min), cooked weight (76.86, 71.06 g/25g), cooking yield (307.46, 284.10 %), bulk density (0.52, 0.55 g/ml), swelling index (2.22, 1.94) and total solid loss in gruel (7.49, 2.43 per cent by mass) respectively. Selected LIN (T3) was significantly superior in terms of total ash (2.15 v/s1.96%), crude fat (1.29 v/s1.21%), crude fiber (3.14 v/s 1.29%) and crude protein (15.84 v/s 11.35%). In vitro protein digestibility (72.59, 78.98 g/100g) and in vitro glycemic index (60.57, 62.73) was observed in LIN and CWN. Mineral estimation was done and Fe, Zn, Mn, Cr were significantly higher in LIN and the values of Ca, Cu, Mg were having non-significant difference. In texture profile analysis of noodles the values of hardness (N), adhesiveness (g-sec), springiness (mm), chewiness showed significant difference while the difference in values of cohesiveness and resilience was non- significant in between LIN and CWN. In case of storage study of 0-3 months except moisture and taste all proximate and sensory attributes showed non-significant difference. In case of microbial analysis the outcome was within permissible limits. The cost of LIN and CWN was 6.96 and 6.47 respectively. Hence we can conclude that the lentil incorporation in noodles can be successfully done. It has many nutritional benefits like high fiber, high protein, moderate GI and it is a cost effective healthy snack.