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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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ThesisItem Open Access Formulation and nutritional quality evaluation of hemp seed (Cannabis sativa l.) incorporated composite flour and its use for development of high protein, high fibre and low glycemic index products(G. B. Pant University of Agriculture and Technology, Pantnagar, 2022-11) Singh, Diksha; Raghuvanshi, Rita SinghThe present study was conducted to evaluate the physical and nutritional properties of whole hemp seed, to analyse the functional and nutritional properties of hemp seed incorporated composite flour with the objective to develop high protein, high fibre composite flour and their products viz; paratha, mathri and cookies having low glycemic index and to assess its sensory and nutritional quality evaluation of these developed products. The physical properties of hemp seed were analysed and reported as thousand seed weight (19.2g), thousand seed volume (18.66ml), hydration capacity (0.034 g/seed), swelling capacity(0.07ml) and bulk density (0.56g/ml). The proximate analysis of whole hemp seeds revealed that total ash was 7.07%, crude protein was 20.40%, crude fat was 28.70% and crude fibre was 26.96%. Total dietary fibre, in vitro protein digestibility, total phenol content, DPPH% inhibition and a-tocopherol content were found to be 26.58 g/100g, 66.69%, 221.31 mgGAE/100g, 68.27% and 0.05 mg/100g, respectively. Results showed that composite flour possess good functional properties which are important in improving the textural and quality characteristics of developed products. Composite flour had higher water absorption capacity (179.63 ml/100g) and low oil absorption capacity (99.15 ml/100g) in comparison to whole wheat flour. Nutrient analysis of composite flour revealed crude protein 17.06%, crude fat 7.30%, total dietary fibre 21.37 g/100g, in vitro protein digestibility 76.70%, higher bioactive compounds i.e., total phenol content 223.51 mgGAE/100g and DPPH% inhibition75.24%. Fatty acids in composite flour was7.8%. Results of sensory parameters showed 20% incorporation of hemp seed and chickpea flour and 10% of corn silk powder were accepted in developed products. Results of nutritional analysis revealed that composite flour paratha had significantly higher amount of nutrients than control paratha made of wheat flour. It had total ash 2.57%, crude protein 15.28%, crude fat 7.69%, dietary fibre 14.71g/100g, in vitro protein digestibility 74.72%. Similarly, nutrient analysis of composite flour mathri had significantly higher amount of nutrients crude protein 12.76%, dietary fibre 13.28g/100g, in vitro protein digestibility 73.86% as compared to control mathri. Likewise, composite flour cookies were nutritionally superior than whole wheat flour cookies (control) with reference to protein 13.14%, crude fat 25.30%, dietary fibre (14.13g/100g), in vitro protein digestibility 73.60%. Results of percent contribution in meeting RDA of protein and fibre for adult men and women revealed that one serving of paratha, mathri and cookies were able to meet FSSAI requirement (20% of RDA for protein and 6g/100kcal for fibre) to label it as high protein and high fibre. Hemp seed incorporated composite flour products with different cooking methods showed significantly low glycemic index value for cookies (40.84), paratha (51.05) and mathri (52.31). Thus, it can be concluded that whole hemp seeds had good quality protein, good fat and it is high in dietary fibre content. Hemp seed incorporated composite flour products have fulfilled the FSSAI nutrition claim for high protein, high fibre and low glycemic index.ThesisItem Open Access Nutritional evaluation and optimization for development of giloy (Tinospora cordifolia) incorporated product(G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Joshi, Himani; Awasthi, PratimaThe present study was designed to evaluate the stem powder of giloy for its nutritive quality; optimization of salt roasting of Bengal gram; incorporation of the stem powder of giloy in order to develop and optimize sweet balls using RSM and to determine the nutritional and keeping quality of the giloy incorporated sweet balls. With regards to phytochemical screening of the stem powder of giloy the water extract was found to have presence of all phytochemicals (alkaloids, glycosides, saponins, phytosterols, tannins and resins) whereas ethanolic and methanolic extract had absence of saponins and resins. The proximate evaluation of the stem powder of giloy revealed that the moisture (4.57), crude fat (1.77), crude protein (6.97), crude fiber (21.98), total ash (6.89), carbohydrates (57.80) and energy value (275 kcal/100g) respectively. Data on mineral composition reported good calcium, magnesium, phosphorus and copper content. Total dietary fiber content was found to be 6.42 g/100. The starch, total and reducing sugar, total and β-carotene content were also found in good content. Phenolic and flavonoid content were 1.91 mg GAE/g and 1.34 mg RE/g and antioxidant activity was 57.83 mg TE/100g. Fatty acid profiling revealed 23.40, 14.41, 20.30 per cent SFA, MUFA and PUFA content. Amino acid profile reported three main amino acids in the giloy stem powder. Central Composite Rotatable Design of response surface methodology was used for optimization of salt roasting of bengal gram. Optimization revealed that 78g (15.6% of 500g salt) bengal gram and 189˚C were optimum condition for salt roasting of the bengal gram. Box- Behnken design in response surface methodology was used for the development of giloy stem powder incorporated sweet balls. Optimization revealed that 5:5 roasted sesame seeds: bengal gram flour, 12g of ghee or 24% of the dry ingredients and 15g giloy stem powder or 30% of the dry ingredients could be utilized comprehensively for preparation of giloy stem powder incorporated sweet balls. The optimized giloy stem powder incorporated sweet balls was nutritionally superior that the control sweet balls. Giloy stem powder incorporated sweet balls showed significantly higher amount of total ash, crude protein, crude fiber content and good calcium, zinc, phosphorus and magnesium content. The in vitro protein digestibility (19.83 %), dietary fiber (5.65 g/100g), starch (68.37 g/100g), phenolic content (124.52 mg GAE/g), flavonoid content (97.51 mg RE/g), antioxidant activity (41.51 mg TE/100g) as compared to the control sweet balls. Fatty acid profiling revealed 5.00, 9.925, 6.54 per cent SFA, MUFA and PUFA content. Keeping quality of giloy stem powder incorporated sweet balls was estimated by analysing the moisture content, total plate count, free fatty acid, peroxide value and sensory quality at an interval of 15 days for a period of 60 days. Results from keeing quality showed that giloy stem powder incorporated sweet balls can stored up to 45 days at room temperature in aluminium foil laminate packets without any adverse effect on sensory quality. Therefore it was concluded that giloy stem powder incorporated sweet balls can be utilized successfully for inclusion in daily diet.ThesisItem Open Access Study on nutrition and health related practices of schools in association with nutritional status and knowledge of early adolescents in Dehradun district(G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-04) Belwal, Ekta; Kushwaha, ArchanaAdolescence is the period of transition between childhood and adulthood. healthy lifestyle habits acquired at this age prevent childhood alnutrition and also reduce risk of developing ncds in adult life. in this regard, school can act as a place which not only serve as an easy access point to target actions oriented towards improving child malnutrition but can also bring together all the stakeholders of the society associated with children health. therefore, a cross sectional study was conducted to assess the nutrition and health related practices followed in schools (n=60, 30 government and 30 private) of dehradun district and to identify which nutrition and health related practices followed in schools are predictors of malnutrition and good nutrition knowledge among school going early adolescents. schools were scored based on the nutrition and health related practices followed therein to categorise them as ‘average’, ‘above average’ and ‘below average’ schools. a validated tool with optimal reliability (cronbach's α =0.729 and test-retest reliability coefficient =0.79) was developed to assess the nutritional knowledge (n=397) of early adolescents (10-14 years) selected from ‘above average’ and ‘below average’ schools. also, their nutritional status was assessed through anthropometry, dietary assessment and presence of signs and symptoms of nutritional deficiency. apart from school category (‘above average’ and ‘below average’) results were also analysed based on gender (boys and girls) and school type (government and private). Univariate logistic regression analysis were performed to find association between nutrition and health related practices of schools (independent variables) with nutritional status (wasting, stunting and overweight) and nutritional knowledge of early adolescents. independent variables which were found to be significantly associated were further analysed through multivariate regression analysis to find predictors of wasting, stunting and obesity and good nutrition knowledge among early adolescents. based on performance of schools for nutrition and health related practices followed in them and their practices score, 70 per cent were in ‘average’ category whereas rest of the schools were equally distributed in ‘above average’ and ‘below average’ categories (15% each). both in ‘above average’ and ‘average’ categories percentage of government schools was higher (76.67% and 20% respectively), but in ‘below average’ category of schools percentage was higher for private schools (26.67%). average nutritional knowledge score of school going early adolescents was 34.02 ±4.67 (total score=48) and majority of early adolescents (88.7%) had fair to good nutrition knowledge level (>60% score). girls (or=2.35) and early adolescents from private schools (or=2.82) had better nutrition knowledge but school category wasn’t found to be associated. overall prevalence of stunting, wasting, obesity (overweight and obese) and abdominal obesity among early adolescents was found to 7.05, 23.43, 9.32 and 8.31 per cent respectively. under-nutrition (stunting & wasting) was predominant in government schools. while provision of an adequate eating environment (or=0.45) and presence of physical education teacher (or=0.54) in schools were found to be as predictors having protective effect on underweight prevalence, likelihood of stunting was less if early adolescents were studying in a private school (or=0.20). on the other hand over-nutrition (obesity & abdominal obesity) was high in private schools, and per week allocation of physical activity period (of 30-45 min) was found to as best predictor of overweight prevalence among early adolescents (lowest odds in schools providing daily physical activity period). abdominal obesity was prominent in boys (11.11%) compared to girls (5.26%). none of the anthropometric indices (bmi-for-age, height-for-age and waist-height-ratio) were found to be associated with the category of schools. clinical examination revealed the presence of anaemia, pem and b-complex deficiencies being more prevalent in early adolescent girls than boys. school practices such as involvement of school in any nutrition/health promotion program, presence of health committee in school, provision of school meals in an adequate eating environment, regular growth and health monitoring of children and conducting of health monitoring by medical practitioners, presence of physical education teacher (pet) in staff, and ifa supplementation at schools were also found to be associated with the nutritional status and nutritional knowledge of early adolescents on univariate analysis. in schools, existence of a health and nutrition policy, delivering appropriate physical and nutrition education, regular health monitoring, and provision of a safe and hygienic environment at school can be promising for improvement of nutritional status of early adolescents.ThesisItem Open 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, ArchanaThe 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.ThesisItem Open 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, AnuradhaThe 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.ThesisItem Open 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 SinghIn 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.ThesisItem Open Access Development of nutritional and educational intervention packages for reducing under nutrition among 2-5 years old children(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-02) Khan, Raushan; Dutta, AnuradhaThe present study was undertaken to formulate and evaluate a nutrient dense product and an IEC module to address the issue of under-nutrition in children. Grain amaranth, soybean, cowpea, rice bean and pumpkin seeds were taken for the study. Physical properties of seeds denoted that cowpea seeds had maximum seeds weight (21.24g) with appreciable seed volume (17.17ml), hydration capacity (12.30g), swelling capacity (24.48 g/ml) and swelling index (1.43). Grain amaranth was popped at1900C for 15-20 seconds whereas all the pulses were soaked, germinated and dried for the standardized time periods to achieve malt flour. The analysis of functional properties showcased higher water absorption capacity (582.34%) and foaming stability (90.87%) of popped amaranth flour. Highest fat absorption capacity was found in malted cowpea flour (280.54%), bulk density was highest in whole rice bean flour (1.24g/ml) and highest foaming capacity was seen in malted soybean flour (62.87%). The nutrient estimation revealed that malted rice bean flour has highest moisture (12.86%) and calcium (203.15mg/100g) whereas malted soybean flour has highest crude protein (37.84%), zinc (4.69 mg/100g) and total dietary fibre (34.72%). Pumpkin seeds powder was observed to have highest fat (31.19%), energy (488.48 kcal), phosphorous (933.60 mg/100g) and total flavonoid (185.35 mgRE/100gm) content. Whole soybean flour was rich in total ash (6.58%) and total phenolic content (71.43mg GAE/100g). Raw amaranth flour had highest crude fibre (6.89%) and iron (10.87 mg/100g) content whereas it’s popped form had highest carbohydrate content (60.57%). Biscuits were selected for product development and three different biscuits were optimized by application of three individual Box- Behnken Designs. Sensory evaluation showcased that APC (Amaranth, Pumpkin, Cowpea) biscuits achieved maximum acceptability scores (7.86). The physical properties of biscuits viz. weight, width, spread factor and hardness was found to be highest in APR (Amaranth, Pumpkin, Rice bean) biscuits i.e. 7.82g, 5.14cm, 90.34% and 22.77N respectively. Nutrient analysis of the biscuits showed that APS (Amaranth, Pumpkin, Soybean) biscuits had highest crude protein (21.35%), fat (28.63%), energy (520.79 kcal), calcium (138.20 mg/100g), phosphorous (512.43 mg/100g), zinc (2.54 mg/100g) and total dietary fibre (11.28%) content whereas APR biscuits had highest moisture (3.31%) and carbohydrate (56.32%) content. APC biscuits showcased best in-vitro protein digestibility (74.59%). APC biscuits were selected for further study due to appreciable nutritional and organoleptic profile. Storage study revealed that moisture, free fatty acid, peroxide value and sensory scores were under acceptable limits for over 105 days (i.e. 3.5 months) of storage and aluminium laminate bags proved to be better packaging material for storage. The cost of APS, APC and APR biscuits was calculated as 19.064, 19.045 and 19.50 rupees per 100 g of biscuits respectively. Survey showcased that all the subjects participated in intervention studies belonged to low socio-economic status. Supplementation of APC biscuits to under-nourished 2-5 year old children showcased significant improvement in their anthropometric parameters. Exposure of mothers to the developed IEC module also showcased improvement in their knowledge scores and the anthropometric parameters of their children. As a result of dietary and educational intervention the number of children in severely under-nourished groups shifted to moderate, mild forms of under-nutrition and some children also shifted to normal. Therefore it can be concluded that both the approaches viz. dietary and educational reduce the prevalence of under-nutrition in subjects and can bring upon significant improvement in the current scenario of under-nutrition in our country.ThesisItem Open Access Development of biofortified maize (QPM) noodles and assessment of postprandial effects in diabetics(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Vandana; Srivastava, SaritaThe present study was conducted to formulate Quality Protein Maize (QPM) noodles using Vivek QPM 9 variety and to evaluate is quality characteristics and postprandial effects in diabetics. QPM grains were undergone the process of nixtamalization. Results on physical properties showed that untreated QPM grains had higher values for thousand kernel weight, thousand kernel volume, hydration capacity, bulk porosity and true density while hydration index and bulk density of treated QPM grains was higher. Total flour recovery was higher for untreated QPM flour. Functional properties results showed that untreated QPM flour had significantly higher water absorption capacity, oil absorption capacity and bulk density while least gelation concentration was higher in RWF and gelatinization temperature was significantly higher for both untreated and treated QPM flour. Nutrient analysis indicates that untreated QPM flour had significantly higher amount of crude fat, crude fibre and energy value while treated QPM flour had significantly higher value of total ash and calcium content. Crude protein content and carbohydrate content was significantly higher in RWF. Iron and zinc content was significantly higher in both untreated QPM flour and treated QPM flour. Non significant difference has been found in copper content in all the three samples. Box Behken design in response surface methodology was used for optimization of level of ingredients. Optimization revealed that QPM: RWF (1:1), gluten (12g) and water (53 ml) used for dough making could be used for preparation of noodles. Optimized QPM noodles was significantly superior than the control RWF noodles in terms of total ash, crude protein, crude fat, crude fibre while carbohydrate content of RWF noodles was significantly higher than QPM noodles. Calcium, iron and zinc content of optimized QPM noodles were significantly higher than control noodles. Antioxidant activity, total dietary fibre, tryptophan content, lysine content and in vitro protein digestibility was significantly higher in optimized QPM noodles. Non significant difference has been observed in hardness and sensory qualities of both the types of noodles. The cooking quality parameters of optimized QPM noodles was significantly higher. Results of consumer acceptability revealed that QPM noodles were accepted among the mass. Keeping quality results showed that QPM noodles can be stored upto 90 days at room temperature in LDPE and aluminum laminated packets. Optimized QPM noodles showed significantly low glycemic index. Therefore, it can be concluded that QPM can be successfully utilized for the preparation of noodles for enhancing lysine content without affecting sensory quality and are suitable for protection and control of diabetes. The postprandial effects of noodles in diabetics showed lower rise in blood glucose levels compared to RWF noodles.ThesisItem Open Access Cultural beliefs affecting dietary practices of pregnant and lactating women in Kumaon region of Uttarakhand(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-07) Joshi, Alpana; Kulshrestha, KalpanaPresent study was done in three districts of Kumaon region of Uttarakhand. Districts were: Nainital, Bageshwar and Udham Singh Nagar. The objectives of study were cultural beliefs prevailing among the women related to food intake followed during antenatal and postnatal period, impact of cultural beliefs on nutritional status of women, birth weight of infants and lactation performance and develop appropriate module for creating awareness among women for regarding correct feeding during pregnancy and lactation. Sample selection was done by selecting; two blocks from each districts with consideration of urban and rural area and respondents with the help of ASHA worker. For data collection structured and pretested interview questionnaire was used. Total 403 women were surveyed in which 206 women were pregnant and 197 were lactating. Result showed that 86.41 percent pregnant and 91.37 percent lactating women were excluding food items from their diet. 84.75 percent and 66.95 percent non vegetarian women exclude non vegetarian food (meat, fish, chicken etc) and eggs during pregnancy same as 81.25 percent and 87 percent non vegetarian lactating women exclude non vegetarian food and eggs. The majority of women have to change their food habits during pregnancy and lactation. Different food items which have been avoided during pregnancy were non vegetarian food, whole pulses, curd and buttermilk, fruits (mango, banana, papaya, pine apple etc), millets, nuts, vegetables (brinjal, green leafy vegetables etc.), hot foods. Foods which were being avoided during lactation were whole pulses, fruits (all types because considered as cold), curd and buttermilk, rice, millets, nuts, vegetables (green leafy vegetable, peas, colocasia, cauliflower, cabbage cucumber, raw tomato, potato, egg plant) and cold food. During pregnancy it was found that the guidance by mother negatively affects the incremental weight gain could be associated with avoidance of protein rich foods as indicated in food avoidance list above. Cultural beliefs regarding food exclusion was strongest factor affecting the birth weight of infants and intake of special preparation after the delivery was highly associated with the exclusive breast feeding and breastfeeding performance and beliefs regarding food exclusion was associated with the breast feeding performance. Nutrition education was provided to the women who were excluding food. After imparting the nutrition education the knowledge of mothers was improved.