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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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2012 - 20135
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Subject: Food and Nutrition × End date: 2014 × Start date: 2012 × Type: Thesis × Thesis Type: Ph.D ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    Assessment of nutritional status of urban obese women (30-45 years) and impact of nutrition education
    (CCSHAU, 2012) Sangwan, Anju; Kawatra, Asha
    The present study was conducted purposively on 300 urban obese female respondents (30-45 years) 100 each from Hisar, Karnal and Bhiwani cities of Haryana state. Hundred normal healthy women of same age group as those of obese respondents were also taken as control. Nutritional status of total 400 female respondents was assessed through dietary intake, anthropometric measurements and clinical assessment. Fifty obese respondents from Hisar city were selected for imparting nutrition education. Nutrition education was imparted to the obese respondents with the help of audio visual aids on weekly basis for three months and knowledge gained after three months was assessed. Impact of nutrition education was studied for changes in dietary intake and anthropometric measurements.. The results of the study revealed that majority of the obese respondents were in the age group of 40-45 years whereas non-obese respondents were in the age group of 30-35 years from Hisar, Karnal and Bhiwani. Most of the respondents belonged to general caste and Hindu religion. Majority of the obese respondents were using vegetable oil for cooking purposes and majority of obese respondents from all three cities were consuming butter and desi ghee as extra fat. Daily mean intake of most of the food groups i.e. cereals, roots & tubers, fruits, milk & milk products, fats & oils, sugar & jaggery by obese respondents was significantly higher and that of green leafy vegetables and other vegetables was significantly lower than that of their non-obese counterparts in all the three cities. Daily mean intake of most of the nutrients (energy, protein, fat, calcium, thiamine, ascorbic acid) by obese respondents was significantly higher than non-obese respondents except iron and β-carotene. Energy balance of obese female was positive as they had high intake and less expenditure where as energy balance of non-obese was negative. Significant increase in knowledge scores regarding importance of balanced diet and other important aspects were observed after receiving nutrition education to selected obese respondents. Anthropometric measurements of the respondents from all the three cities showed significant differences in all the parameters of non-obese and obese respondents. Significant change in food and nutrient intake of obese respondents was observed after receiving nutrition education. Decrease in weight (76.6 kg) and body mass index (30.8 kg/m 2 ) of obese respondents was also observed after three months of nutrition education. There was positive and significant correlation of anthropometric parameters with food and nutrient intake of obese respondents but this correlation was non-significant in case of non-obese respondents.
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    ThesisItemOpen Access
    Nutrient evaluation and glycemic response of value-added products developed from by-products of milled bengal gram (Cicer arietinum L.)
    (CCSHAU, 2013) Beniwal, Priyanka; Jood, Sudesh
    An investigation was conducted to study the physico-chemical properties and nutrient composition of by-products of milled bengal gram (Cicer arietinum L.). Various value-added products were developed using by-products of milled bengal gram alone and in combination with broken rice, wheat bran and mango seed kernel. The results of physico-chemical properties of by-products indicated that bulk density was highest in bengal gram brokens, water absorption capacity in bengal gram seed coat and oil absorption capacity in mango seed kernel. Higher fibre content was observed in bengal gram seed coat and wheat bran while, crude protein, total soluble sugar, non-reducing sugar and protein digestibility was higher in bengal gram brokens. Bengal gram seed coat had highest total calcium, mango seed kernel had highest total iron and wheat bran had highest amount of total phosphorus. Starch, starch digestibility, available calcium and iron were higher in broken rice. Anti-nutritional factors i.e. phytic acid and trypsin inhibitor activity was higher in bengal gram seed coat. Antioxidant activity was higher in bengal gram seed coat and mango seed kernel. On the basis of organoleptic characteristics of developed products were studied for functional properties, nutrient composition, glycemic response and shelf life. Functional properties of developed products showed that cooking time was higher in by-products supplemented products while, height of puffing, width, diameter etc. were higher in control products. Nutrient composition of different products revealed that by-products supplemented products contained higher protein, crude fibre, total sugars, starch, total dietary fibre, total minerals and antioxidant activities as compared to control products. Anti-nutritional factors were higher in bengal gram seed coat supplemented products. Among the developed products, fermented products had higher in vitro availability of minerals and digestibility of starch and protein as compared to non-fermented products. For glycemic index noodles, chapatti, idli and drink powder were studied. The results showed that glycemic indexes for different types of products were in normal range, but the index was significantly lower when the products were supplemented with by-products of bengal gram, cereals and fruits. Among the developed products, three products namely noodles, papads and instant drink powder were stored for 3 months. Free fatty acid and peroxide value increased steeply during storage but, all the products remained in acceptable range in terms of sensory attributes up to 90 days of storage.
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    ThesisItemOpen Access
    Assessment of nutritional status of adolescent boys and girls of Haryana
    (CCSHAU, 2013) Manju Devi; Kawatra, Asha
    The present study was conducted in Hisar,Bhiwani and Panchkula district of Haryana state to assess the nutritional status of the urban-school going adolescents and impart nutrition education to the Selected adolescents and their mothers. Three hundred adolescents of 13-15 years age (50 boys and 50 girls) from three district i.e. Hisar, Bhiwani and Panchkula district of Haryana state were selected randomaly. Nutritional status of total 300 adolescents were assessed through dietary intake, anthropometric measurements and clinical assessment. Thirty adolescents and their mothers from Hisar city were selected for imparting nutrition education. Nutrition education was imparted to the adolescents and their mothers with the help of audio visual aids on weekly basis for one month and knowledge gained after one month was assessed. Impact of nutrition education was studied for changes in dietary intake and anthropometric measurements.The results of the study revealed that all of the adolescents were in the age group of 13-15 years from Hisar, Bhiwani and Panchkula. Most of the adolescents belonged to general caste. Daily mean intake of most of the food groups i.e. cereals, roots & tubers, fruits, milk & milk products, fats & oils, sugar & jiggery, green leafy vegetables and other vegetables was significantly lower than that RDI in adolescent boys as well as adolescent girls from all three districts. Daily mean intake of most of the nutrients (energy, protein, fat, calcium, thiamine, ascorbic acid, iron and β-carotene) by adolescents was significantly lower than RDA. Energy balance of adolescents was negative as they had less intake and high expenditure Significant increase in knowledge scores regarding importance of balanced diet and other important aspects were observed after receiving nutrition education to selected adolescents and their mothers. Anthropometric measurements of the respondents from all the three cities showed non-significant differences in all the parameters of adolescent. Significant change in food and nutrient intake of adolescent was observed after receiving nutrition education. Non-significant change in weight and body mass index of adolescent respondents was also observed after one month of nutrition education.
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    ThesisItemOpen Access
    Assessment of nutritional status and impact of nutrition education on renal calculi patients
    (CCSHAU, 2013) Anu; Boora, Pinky
    The present study entitled “Assessment of Nutritional Status and Impact of Nutrition Education on Renal Calculi Patients” was undertaken to study the etiological factors, dietary habits, nutrients intake of the males and females respondents (control group and renal calculi patients) and to study the impact of nutrition education on dietary assessment and biochemical profile of selected renal calculi patients (males and females) from Ambala and Hisar city of Haryana state. On the basis of survey of 400 respondents (200 control group and 200 renal calculi patients) it was found that majority of the respondents were in the age group of 30 to 40 years, belonged to general category, living in nuclear family, engaged in service and monthly income was `25, 001 to 50,000. Majority of the respondents suffered from urinary tract infections. Majority of the renal calculi patients consumed more than 4 cups of tea /day and drink less than 4 glasses of water/day. Majority of the respondents (control group and renal calculi patients) were vegetarian in both the cities. Mean daily intake of pulses, green leafy vegetables, fruits, milk and milk products, fats and oils and sugar and jaggery by renal calculi patients (male and female) were found higher than RDA. Majority of the respondents of control group consumed marginally adequate amount of pulses, green leafy vegetables, roots and tubers and fruits in their diet, whereas majority of renal calculi patients consumed adequate amount of cereal, green leafy vegetables and milk and milk products in their diet in both the cities. Majority of the renal calculi patients consumed adequate amount of energy, fat, calcium, iron, riboflavin, vitamin C and β- Carotene, whereas majority of the respondents of control group consumed marginally adequate amount of protein, fat, calcium, phosphorus, thiamine in both the cities. Out of 200 renal calculi patients, 120 renal calculi patients (60 renal calculi patients from each city) were selected. Nutrition education was imparted to renal calculi patients with the help of audio- visual aids. At the end of 3 months of imparting nutrition education, the impact was assessed in term of their dietary intake, water intake, biochemical profile and gain in knowledge. Before imparting nutrition education, majority of the renal calculi patients consumed adequate intake of green leafy vegetables, milk and milk products and pulses, while after imparting nutrition education majority of the renal calculi patients (male and female) consumed marginally adequate amount of green leafy vegetable, milk and milk products and pulses in Ambala and Hisar city. After imparting nutrition education majority of the renal calculi patients consumed 7 to 8 glasses of water/day. The significant reduction (P<0.05) was observed in calcium, uric acid and creatinine in blood and urine samples of renal calculi patients of both the cities. Majority of the renal calculi patients had positive for pus cell, RBC and crystal (calcium oxalate).Gain in knowledge scores was significantly (P<0.01) higher after imparting nutrition education by renal calculi patients in both the cities. Hence, it can be inferred from the present study that nutrition education can be effective measure for bringing the significant changes in the nutritional profile as well as nutrition knowledge of renal calculi patients.
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    ThesisItemOpen Access
    Nutritional evaluation and utilization of ber (Ziziphus Mauritiana Lamk.) powder for the development of value added products
    (CCSHAU, 2013) Bajaj, Malika; Boora, Pinky
    The present investigation was carried out to develop powders from three varieties of ber namely Gola, Kaithali and Umran, to study sensory, physico-chemical, nutritional and shelf-life properties of powder, to utilize the prepared powder for the development of value-added products and study their nutritional, sensory and shelf-life properties. The acidity, total soluble sugars/acid ratio and browning of powders ranged from 2.09 to 2.19 per cent, 8.82 to 9.66 and 0.08 to 0.09, respectively. The moisture, crude protein, crude fat, crude fiber and ash content of ber powders varied from 5.21 to 5.68, 6.92 to 7.83, 0.99 to 1.07, 3.52 to 3.91 and 4.27 to 4.49 per cent, respectively. The total soluble sugars, reducing sugars and nonreducing sugars content of powders ranged from 19.08 to 20.17, 3.61 to 3.98 and 15.47 to 16.19 per cent, respectively. The calcium, iron, magnesium and zinc content of powders varied from 148.56 to 153.63, 17.87 to 18.65, 84.43 to 90.33 and 0.91 to 0.98 mg/100g, respectively. The ascorbic acid and β-carotene content of powders varied from 46.77 to 48.23 and 2.38 to 2.94 mg/100g, respectively. The in-vitro protein and starch digestibility of powders ranged from 76.53 to 78.53 per cent and 40.13 to 41.80 mg maltose released/ g powder, respectively. Significant differences were observed for acidity, total soluble sugars/acid ratio, crude protein, crude fat, crude fiber, total soluble sugars, non-reducing sugars, calcium, iron, ascorbic acid, β-carotene and in-vitro protein and starch digestibility. All the powders were studied for shelf-life for two months and were found to be organoleptically acceptable during storage. Powder of Umran variety of ber was used for the development of value-added products based on its sensory evaluation, high total soluble sugars/acid ratio, high protein content, high carbohydrate content, high mineral content like calcium, iron and magnesium, high ascorbic acid content, high in-vitro protein and starch digestibility. The products were developed under four categories which included traditional (custard and kheer), baked (biscuits and cake), extruded (pasta and noodles) and unfermented beverage (RTS beverage). The products were developed using 10, 20, 30, 40 and 50 per cent ber powder except in RTS beverage where supplementation level was up to 40 per cent only. All the products were organoleptically acceptable. All the baked products had good acceptability scores. The traditional products and extruded products were best acceptable up to 30 per cent supplementation while and unfermented beverage up to 20 per cent supplementation with ber powder. All the developed products were nutritionally analyzed. Results of nutritional analysis indicated that all the nutrients content increased as the supplementation level of powder increased except the protein content of baked and extruded products. Significant differences in various nutrients content were observed after increased supplementation. The products like biscuits, pasta, noodles and RTS beverage were studied for shelf-life. All the stored products were organoleptically acceptable except RTS beverage prepared using 40 per cent ber powder. Biscuits prepared with 10, 20 and 30 per cent and pasta, noodles and RTS beverage prepared with 10 and 20 per cent ber powder were best acceptable among all during storage.