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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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ThesisItem Open Access A Comparative study on nutritional status of elderly people from old age homes and family setup(CCSHAU, 2018) Priti; Sindhu, Sangeeta C.The present study was planned to compare the nutritional status of elderly from old age homes to their counterparts living in urban or rural family set ups and disseminate need based education. There were 180 study subjects selected randomly from the three residential set ups of Hisar. Of the total, 53.88 per cent were male and 46.11 per cent were female. Majority of male respondents (39.18%) had been in agriculture sector to earn living during their active years while majority of female respondents had been house wives. Majority of respondents (53.33%) elderly were illiterate, had sedentary life style (66.67%), had a living spouse (66.11%) and had monthly family income between Rs.10001-30,000. Most common reason for shifting to old age home was conflicting relations with family. Respondents from old age home were least active and those from rural family set up were most active. Mean PAL of respondents varied from 1.12±0.02 to 1.96±0.09. Osteoporosis (94.44%), joint pain (87.78%), loss of appetite (85.56%) and anemia (80.56%) were the most commonly reported problems. Per cent prevalence of most problems was higher in old age home respondents. Barthel Index of Activities of Daily Living was used to assess level of independence. The level of independence was lowest in old age home respondents. Depression prevalence was more noticeable in residents of old age home. Based on MNA scale, per cent of elderly assessed as malnourished or at risk of malnutrition was higher in old age home followed by rural family set up. No significant differences (P≤ 0.05) were observed in anthropometric measurements of females from three different residential set ups except in case of mean waist circumference, mean hip circumference and waist to hip ratio which were significantly higher (P≤ 0.05) in urban family set up females. Mean waist to hip ratio of females from all three family set ups was higher than the cut off value of 0.85 thus suggesting abdominal obesity. Male elderly from urban family set up were significantly (p≤0.05) heavier and taller to their counterparts from old age home and rural family set up. Mean waist to hip ratio of male respondents from all three residential set ups was within the cut off limit of > 90 cm. Based on BMI, 32 elderly people were reported as underweight, 89 as normal weight, 46 as overweight and 13 were in the category of obese. Old age home had higher per cent of underweight as well as obese. Genderwise, significant (p≤0.05) differences were observed in mean BMI of male and female respondents. Dual malnutrition was very much evident in all three residential set ups. The mean daily food intake for all food groups was significantly (p ≤0.05) below RDI (20.46-98.45 % of RDI) in elderly respondents from old age home. On the contrary, it was significantly (p ≤0.05) higher than RDI (104.48-141.16 % of RDI) for most food groups in urban as well as rural family set up respondents. Fruit intake was significantly (p ≤0.05) lower in all residential set ups and both genders. Mean nutrient intake significantly (p≤0.05) lower in case of all elderly under study. Intake of most nutrients differed significantly (p≤0.05) among the females from three different residential setups. Nutrient intake by both male and female elderly from old age home was significantly (p≤0.05) lower than that of their counterparts in urban or rural family set up. Nutrient adequacy for all nutrients except energy and protein was found to be below 50 per cent in old age home. The elderly people of urban family setup had significantly (p≤0.05) higher scores of dietary diversity and food variety than rural family setup and old age home respondents. Pearson’s correlations coefficients for past occupation of elderly people and family income and BMI for age were significant (r=0.23; p≤0.05 and r=0.21; p≤0.05). Also adequacy ratio for energy, fat and protein were significantly associated with residential set up. Nutrition education significantly (p≤0.05) improved mean score of elderly regarding nutrition knowledge.ThesisItem Open Access Development and nutritional analysis of pearl millet based Jamun (Syzygium cumini L.) seeds incorporated value added products(CCSHAU, 2018) Savita; Kawatra, AshaThe present study was carried out to develop pearl millet based value added products incorporating jamun seed powder. Developed products included traditional products (chapatti, sev, dalia, upma, namakpra and mathri), bakery & confectionary products (biscuits, bread and donut), extruded products (pasta, vermicelli and noodles) Type I, Type II and Type III products contained 10, 15 and 20 per cent jamun seed powder except for mathri, bread, donut and noodles which contained 5 (Type I), 10 (Type II) and 15 (Type III) per cent jamun seed powder. Products were evaluated for organoleptic acceptability, nutritional composition and shelf life. The protein, fat, ash and crude fiber content of HC 10 variety of pearl millet was found to be 10.77, 5.37, 2.23 and 1.86 per cent, respectively and calcium, phosphorus, iron, zinc and magnesium were 34.17, 219.36, 6.23, 3.23 and 118.53 mg/100g of pearl millet. In vitro protein and starch digestibility was 49.46 per cent and 20.62 mg maltose released/100g, respectively. The phytic acid and polyphenol content was observed as 618.07 and 476.30 mg/100g of pearl millet, respectively. The protein, fat, ash and crude fiber in jamun seed powder was found to be 6.21, 2.87, 2.42 and 5.16 per cent, respectively. Vitamin C content of jamun seed powder was 17.65 mg/dl and antioxidant activity (DPPH scavenging activity) was observed as 79.45 per cent. Jamun seed powder contained 209.43, 98.04, 8.44, 7.74 and 103.09 mg/100g calcium, phosphorus, iron, zinc and magnesium, respectively. The methnol extract of jamun seed powder showed the presence of phytochemicals like flavonoids, glycosides, phytosterols and tannins. The acceptability scores of almost all the products were „liked very much‟ and „liked moderately‟ as adjudged by the panellists using nine point Hedonic scale. The products like chapatti, sev, dalia, upma, namakpara, biscuits, pasta, vermicelli were organoleptically acceptable up to 20 per cent incorporation of jamun seed powder, mathri was acceptable up to 15 per cent of jamun seed powder incorporation and bread, donut and noodles were acceptable up to 10 per cent incorporation of jamun seed powder. Control and Type I products were studied for their nutritional composition (proximate and mineral composition, in vitro digestibility, phytic acid and polyphenols). The calcium, iron, crude fiber and polyphenol content of control products were in the range of 28.82 to 59.16 mg/100g, 3.88 to 7.28 mg/100g, 0.71 to 2.30 per cent and 231.09 to 445.44 mg/100g, respectively which were improved with jamun seed powder supplementation in Type I products as 44.36 to 74.23 mg/100g, 4.24 to 7.35 mg/100g, 0.99 to 2.57 per cent and 244.26 to 456.94 mg/100g, respectively. The fat and phytic acid content of control products were 3.33 to 28.63 per cent and 341.33 to 592.23 mg/100g, respectively which were reduced after supplementation in Type I products as 3.17 to 26.21 per cent and 328.56 to 533.46 mg/100g, respectively. All the stored products (sev, namakpara, mathri, biscuits, pasta, vermicelli and noodles) were organoleptically acceptable almost up to three months. Chemical analysis indicated that the fat acidity and peroxide value in all the stored products was increased significantly at the end of storage period. All Types of products showed significant increase in fat acidity and peroxide values at the end of storage period but the values did not exceed the normal range. Thus, jamun seed powder can successfully be incorporated in millet based recipes to develop organoleptically acceptable value added products having a shelf life up to 90 days.ThesisItem Open Access Comparative assessment of nutritional status of adolescents in government and private schools of Hisar city(CCSHAU, 2018) Dhami, Sapna; Sindhu, Sangeeta C.The present study was conducted between November, 2017 to March, 2018 on adolescents (13-17 years, n=200) from government and private schools of Hisar city to compare their nutritional status. Results reveal that majority (86.50%) belonged to urban area. Most of the subjects (94.30%) were Hindu, belonged to general caste category (63.50%) were pure-vegetarian (74.50%), came from nuclear families (67.00%) with low media exposure (94.50%). Mothers (39.50%) and fathers (43.50%) of most of the respondents were below graduate. The majority of respondents‘ fathers (40.00%) were engaged in non-government jobs and majority (82.50%) of respondents‘ mothers were housewives. The average monthly family income of majority of adolescents (45.50%) was between Rs. 10,001 to 30,000. In total, the respondents from private school were significantly (p≤0.05) heavier with comparable height to government school respondents. Also, the private school respondents had a significantly (p≤0.05) higher BMI, waist and hip circumference as well as body fat per cent as compared to those from government school. The male respondents were significantly (p≤0.05) taller to females with lower body fat per cent. Dual malnutrition was evident with majority (55.5 %) being normal weight. Over all, there were 7.5 per cent overweight, 1.0 per cent obese along with 36 per cent under weight adolescents with waist to hip ratios contained well within cut off limits. Daily mean intake of cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, milk and milk products, sugar and jiggery, and fats and oils was significantly (p≤0.05) lower than their respective RDIs in the daily diets of both the male and female adolescents of both the age group (13-15yrs and 16-17yrs). The adolescents belonging to private schools had significantly (p≤0.05) higher consumption of cereals, pulses, roots and tubers, green leafy vegetables, other vegetables, milk and milk products, fats and oils, sugar and jaggery, and fruits than the adolescents of private schools. The adolescent males had significantly (p≤0.05) higher consumption of cereals, pulses, roots and tubers, green leafy vegetables, other vegetables, fats and oils, sugar and jaggery than the adolescent females. Except cereals, pulses, roots & tubers and sugars the adequacy ratio was below 50 per cent of RDI for all food groups in majority of government college respondents. However, majority of private college respondents met the adequacy by 75 -99.9 per cent of RDI for food groups except ‗green leafy vegetables‘ which was below 50 per cent. The daily mean intake of energy, protein, fat, calcium, iron, vitamin B1, vitamin B2 and vitamin C which were found to be significantly lower than their respective RDAs in the daily diets of majority of adolescents. The daily mean intake of various nutrients of the adolescents of public school was significantly (p≤0.05) higher than those from private schools. Furthermore, the nutrient intake of boys was significantly (p≤0.05) higher than the females which may be due to higher daily mean food intake by boys than the girls. Adequacy ratio for all nutrients except fat was below 75 per cent of RDA in majority of adolescents from government schools. In case of private school adolescents, the majority had adequacy ratio for protein and iron between 75-99.9 per cent of RDA. A significant (p≤0.05) positive correlation of family income with protein, energy, fat, iron, calcium, vitamin B1, Vitamin B2 and vitamin C was observed. A significant (p≤0.05) impact on the gain of nutrition knowledge was reported after imparting the nutrition education. It may be concluded that food and nutrient intake of adolescents from both genders and both school categories were below the respective RDI/RDA standards prescribed by ICMR (2010) for Indian adolescents.ThesisItem Open Access Nutritional evaluation of products prepared from wheat and dried water chestnut composite flour(CCSHAU, 2018) Manisha; Punia, DarshanThe present investigation was carried out to study the nutrient composition of wheat and dried water chestnut composite flour, development of products using composite flour and their sensory and nutritional evaluation and studying the shelf life of the developed products. Four types of composite flours were prepared with using wheat and water chestnut in ratios; 80:20, 60:40, 40:60 and 20:80. Six products namely, chapati, halwa, ladoo, nankhatai, biscuits and cake were prepared using all types of composite flour in which chapati, halwa, nankhatai and biscuits developed from type I composite flour were most acceptable and ladoo prepared from type III composite flour and cake from type II composite flour were most acceptable. These acceptable products were evaluated in terms of sensory and nutritional parameters. The results of proximate composition revealed that water chestnut flour contained 9.36 % moisture, 8.03% crude protein, 2.33% crude fat and 76.55 % total carbohydrates. Calcium content of water chestnut flour was 34.29 mg/100g. Total phenols, flavonoids and antioxidant activity (DPPH) of water chestnut flour were 7.13 mg GAE/100g, 1.63 mg RE/100g and 2.62 mg TE/100g, respectively. The value added products were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic evaluation indicated that all the products were acceptable in terms of their color, appearance, aroma, texture and taste. Overall acceptability scores of the all products revealed that all products were in the category of “liked slightly” to “liked very much” by the judges. Sensory evaluation of products showed that water chestnut flour could be incorporated up to 60% level in ladoo, 40% level in cake and 20% level in chapati, halwa, nankhatai and biscuits. Further nutritional evaluation of products revealed that with the incorporation of water chestnut flour in wheat flour, the content of total sugars, starch, total carbohydrates, calcium, total phenols, total flavonoids and antioxidant activity (DPPH) were increased significantly whereas crude protein,crude fat, crude fibre, iron, zinc, potassium and magnesium content were found to be decreased significantly. Shelf life study of most acceptable and storable products (nankhatai, ladoo and biscuits) was done. There were no significant differences were observed in the overall acceptability of the storage of products. It could be concluded that water chestnut flour can be incorporated in development of products.ThesisItem Open Access Development of bio-fortified pearl millet based value added products incorporating carrot and sesame seeds(CCSHAU, 2018) Bansal, Tanvi; Kawatra, AshaThe present investigation was carried to utilise bio-fortified pearl millet varieties (Dhanshakti and HHB-299) with addition of carrot powder and sesame for development of pearl millet based food products. The developed products included sweet and salty biscuits, traditional products (paushtik Dalia, gulgule, pan cake, khichri, shakarpare, panjiri), instant mixes (halwa and upma) and evaluated them for organoleptic acceptability and nutritional composition. The crude protein, fat, ash and fiber content of pearl millet varieties Dhanshakti and HHB-299 was 10.61 & 11.76, 5.59 & 6.29, 2.04 & 2.69 and 1.92 & 2.33 per cent, respectively. Dhanshakti had 8.19, 5.43 and 53.43 mg/100g of iron, zinc and calcium, respectively whereas it was found to be 9.24, 6.44 and 58.61 mg/100 g, respectively for HHB-299. Carrot powder and sesame contained 4.82 & 21.18, 1.37 & 46.64, 2.11 & 3.06 per cent of crude protein, fat, crude fiber, respectively, 82.43 & 1294, 2.50 & 15.37, 1.13 & 7.74 mg/100 g of calcium, iron and zinc, respectively. Carrot powder contained 5329 ug/100 g β-carotene and 1.85 mg/g total antioxidant activity. Both the pearl millet varieties were used in four different combinations with addition of carrot powder and sesame for product development. Control did not contain carrot powder and sesame whereas Type 1, Type 2 and Type 3 contained 20%, 30% and 40% carrot powder, respectively along with 20% sesame. All the developed products were organoleptically acceptable as adjudged by the panelists using nine point hedonic scale. Control and Type 2 products based on both varieties were studied for their nutritional composition (proximate, total minerals, in vitro digestibility, phytic acid, polyphenols, β-carotene and total antioxidant activity). All the nutrients improved with incorporation of sesame and carrot powder, especially calcium, iron, zinc, protein, β-carotene and total antioxidant activity. Calcium, protein and β-carotene ranged from 287.30- 915.61 mg/100g, 6.55-19.24% and 492.44-986.44 ug/g and in all the carrot and sesame supplemented products whereas values ranged from 27.98-632.52 mg/100g, 7.89-25.56% and 11.27-65.73 ug/g in the control counterparts. Shelf life study indicated that stored products could be kept upto 60 days except for shakarpara which was acceptable only upto 15th day of storage. Biscuits and halwa-mix remained in the ‘liked moderately’ category whereas scores for panjiri and Upma-mix declined to ‘liked slightly’ range during the storage period. All the products had good nutritional value can be used for improving nutritional status of the community. Popularization and commercialization of such bio-fortified pearl millet based value added products is needed to make them reach the general masses.ThesisItem Open Access Development and evaluation of food products from different rice varieties(CCSHAU, 2018) Lavanya. A; Boora, PinkyFour varieties of rice viz. Permal, HB-2, HKR-48 and HKR-128 were evaluated for their physical properties and nutrient composition. The study also included the development of food products and assessment of their organoleptic acceptability and nutrient composition. All the varieties were used for development of food products. All the food products were evaluated for their organoleptic characteristics and the best acceptable products were evaluated for their nutrient composition. The results of the study revealed that HB-2 and HKR-48 rice variety had maximum length, breadth, thickness, L/B ratio, seed weight, seed volume, water absorption capacity, bulk density and true density than other varieties and porosity was significantly higher in Permal local variety than other varieties. Moisture, crude protein, crude fat, ash and crude fibre ranged from 9.54 to 10.40, 6.19 to 8.20, 1.70 to 2.62, 0.40 to 1.17 and 0.24 to 0.66 g/100g, respectively in all the rice varieties. Total soluble sugars, reducing sugars, non reducing sugars and starch varied from 1.47 to 2.32, 0.12 to 0.55, 1.00 to 1.89 and 76.49 to 80.48 g/100g, respectively. Rice varieties contained 15.07 to 15.96 mg/100g of total calcium, 1.67 to 2.53 mg/100g of total iron, 40.06 to 41.37 mg/100g of magnesium and 0.63 to 0.98 mg/100g of total zinc content. The HCl extractability of calcium, iron, magnesium and zinc were ranged from 36.44 to 42.34, 52.41 to 58.71, 58.74 to 62.53 and 24.46 to 26.66 per cent, respectively in all the rice varieties. The in vitro protein digestibility and in vitro starch digestibility of rice varied from 42.17 to 55.73 per cent and 41.08 to 46.15 maltose released/g, respectively. Food products like dosa, idli, utthapam, khichadi and rice biryani, were prepared using all four different varieties of rice. The best acceptable variety (HKR-48) with best acceptable food products were selected organoleptically and evaluated for all the nutritional parameters. Highly significant (P<0.05) differences for crude protein content and crude fibre content were observed in food products prepared from HKR-48 variety while non-significant differences were observed for crude fat and ash content. Total soluble sugars, reducing sugars, non reducing sugars and starch of biryani had significant (P<0.05) differences while utthapam differed non-significantly. There was significant difference in total and HCl extractability of minerals in food products. In vitro protein and starch digestibility were differed significantly (P<0.05) in the food products. Nutritional evaluation of rice based food products revealed that this products contains good amount of protein, carbohydrates and minerals. All the food products from HKR-48 rice variety were organoleptically acceptable as compared to other varieties.ThesisItem Open Access Effect of cooking on antioxidant activity in commonly consumed foods(CCSHAU, 2018) Vinita; Punia, DarshanThe present investigation was conducted to evaluate the antioxidant activity of commonly consumed foods and effect of cooking on their antioxidant activity. The results of the study indicated that the total phenolics and flavonoids of cereals ranged from 30.07 to 116.66 GAE mg/100g and 17.74 to 88.88 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 161.59 to 760.42 mg TE/100g and 23.11 to 81.29 mg TE/100g, respectively. Boiling and pressure cooking brought about significant (p≤ 0.05) decrease in antioxidant activity of cereals except maize. Total phenolics and flavonoids of pulses ranged from 33.09 to 99.57 GAE mg/100g and 21.16 to 65.73 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 97.20 to 394.83 mg TE/100g and 21.08 to 107.14 mg TE/100g, respectively. Among pulses studied kidney bean had highest antioxidant activity. Antioxidant activity of most of the pulses was decreased upon boiling and pressure cooking. Total phenolics and flavonoids of green leafy vegetables ranged from 39.90 to 733.09 GAE mg/100g and 26.09 to 238.42 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 131.03 to 2053.75 mg TE/100g and 10.89 to 143.68 mg TE/100g, respectively. Among green leafy vegetables mint had highest antioxidant activity. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of green leafy vegetables. Total phenolics and flavonoids of other vegetables ranged from 13.53 to 50.92 GAE mg/100g and 0.94 to 37.17 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 53.23 to 190.96 mg TE/100g and 6.65 to 50.72 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of other vegetables. Total phenolics and flavonoids of roots and tubers ranged from 14.21 to 89.74 GAE mg/100g and 0.95 to 81.94 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 36.43 to 659.38 mg TE/100g and -42.67 to 33.15 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of roots and tubers. Out of the fruits analysed for antioxidant capacity, it was found that aonla had highest total phenolics (1654 mg GAE,100g), total flavonoids (512.49 mg RE/100g), ferric reducing antioxidant power (23055 mg TE/100g) and radical scavenging activity (6322.36 mg RE/100g) and Vitamin C (400.77 mg/100g). β- Carotene content was highest in mango (2210.99 μg/100g). Vitamin C and β- Carotene content of green leafy vegetables ranged from 39.46 to 148.07 mg/100g and 2053.33 to 4625.33 μg/100g, respectively.ThesisItem Open Access Development of baked and extruded products using composite flour of wheat and blackgram(CCSHAU, 2018) Anjali; Varsha RaniThis study was conducted to develop the baked and extruded products using composite flour of wheat and black gram. The grains of black gram and wheat were analysed for physical properties. The flours of black gram and wheat were analysed for functional properties and nutritional composition. Six types of products i.e. macaroni, noodles, bread, cake, sweet biscuits and sweet and salty biscuits were prepared using blackgram at the supplementation levels of 5, 10 and 15 per cent, respectively. The best acceptable product in each category was subjected to nutritional analysis and shelf life study. Data were statistically analyzed using SPSS statistical package (version 16.0) for windows. Grains of wheat contained significantly higher 1000 grain weight, seed volume, bulk density, hydration index and swelling index than that of black gram. Black gram flour had higher water absorption, oil absorption however, gel consistency, gelation capacity, swelling capacity and flour solubility were observed to be higher in wheat flour. Macaroni, noodles, bread, cake, sweet biscuits and sweet and salty biscuits prepared using wheat flour alone were adjudges liked very much while the same products with supplementation of black gram flour at the levels of 5, 10 and 15 per cent were adjudged between liked moderately to liked very much. The results of nutritional composition of black gram and wheat showed that black gram contained higher contents of moisture, crude protein, crude fat, ash, crude fiber, calcium, iron and zinc. Whereas the contents of carbohydrate by difference method, energy, total soluble sugars, reducing sugars, non reducing sugars, starch, in vitro digestibility of protein and starch and in vitro availability of calcium and iron was higher in wheat samples. Most acceptable black gram flour supplemented products had significantly (P≤0.05) higher contents of crude protein, crude fat, crude fiber, ash, calcium, iron, zinc, available calcium and available iron than that of control products using whole wheat flour. All the products were found organoleptically acceptable till the end of storage period of 60 days.ThesisItem Open Access Development and nutritional evaluation of nutrient rich pasta products(CCSHAU, 2018) Samta; Jood, SudeshThe present study was carried out with an aim to prepare nutrient rich pasta products (noodles, macroni, spaghetti and vermicelli) from formulated composite flours. Four types of composite flours were formulated by incorporating oat flour, malted ragi flour and dehulled soy flour in durum wheat flour at 5, 10, 15 and 20 per cent levels i.e. in the ratios of 100:0:0:0 (100% durum wheat flour), 85:5:5:5 (Type-I), 70:10:10:10 (Type-II), 55:15:15:15 (Type-III) and 40:20:20:20 (Type-IV), respectively. The developed pasta products were analyzed for their cooking and organoleptic characteristics, nutritional composition and shelf life. The formulated composite flour samples were also assessed for their physico-chemical properties. It was observed that water absorption capacity, oil absorption capacity, swelling power, bulk density and least gelation capacity of durum wheat flour were found to be increased with increase in the level of incorporation. The values were found in the range of 1.12 to 2.74 g/g, 1.28 to 2.96 g/g, 6.45 to 9.30 g/g, 0.62 to 0.80 g/ml and 14.0 to 17.50 g/100ml, respectively in all four types of composite flour samples. While solubility and flour dispersability were found to be decreased with increase in the incorporation level. Type-I composite flour showed highest values containing 5 per cent levels of each flour while Type-IV composite flour showed lowest values containing 20 per cent levels of each flour. Among the composite flour samples, Type-IV composite flour exhibited maximum content of protein, fat, crude fiber, dietary fiber and antioxidant activity. Cooking characteristics of developed pasta indicated that control pasta showed higher cooking time and cooked weight but cooking loss was found to be significantly lower than supplemented pasta. While all the four types of nutrient rich pasta showed lower cooking time and cooked weight but significantly higher cooking loss than their respective control pasta. Overall acceptability scores in terms of all sensory attributes of supplemented pasta were rated as ‘liked moderately’ to ‘liked slightly’ by the panelists. It was observed that beyond 15 per cent level of incorporation of oat flour, malted ragi flour and soy flour in durum wheat flour adversely affected the cooking and sensory characteristics of developed pasta. Hence, Type-IV composite flour made pasta was not found acceptable. Among the supplemented pasta, Type-III composite flour made pasta exhibited higher amount of all the nutritional parameters i.e. protein, crude fiber, ash, dietary fiber, total and available minerals and anti-oxidant activity. Storage studies indicated that control and nutrient rich pasta could be stored up to 3 months without any significant change in their sensory attributes. Fat acidity content was also found to be increased in stored pasta on increasing the storage period but did not exceed the acceptable limit till their consumer acceptability. Pasta could be fortified with 15 per cent level of oat flour, malted ragi flour and soy flour. Hence, these nutrient rich pasta products could be beneficial for enhancing the nutritional status of young population.