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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 study on processing, nutritional evaluation and product development of Sesbania bispinosa (Dhaincha)(CCSHAU, Hisar, 2023-01) Seema; Kawatra, AshaThe present study was carried to evaluate the physicochemical properties & nutritional composition of Sesbania bispinosa grains and to analyse effect of different processing technique (soaking, roasting, boiling, sprouting and fermentation) on its nutritional composition and utilization of grains for product development Seed density, Hydration capacity, hydration index, swelling capacity and swelling index of sesbania grains was recorded to be 1.06 g/ml, 0.01 g/seed, 0.68, 0.10 ml/seed and 0.02, respectively Cooking time of sesbania grain was as 46 minutes. Crude protein, crude fat, crude fibre, ash and total carbohydrates in sesbania grains was observed to be 30.97, 5.69, 6.72, 3.18 and 53.44 g/100g, respectively on dry matter basis. Crude protein content increased by 5.13 percent and 3.45 per cent on sprouting and germination, respectively whereas, it decreased (P≤0.05) after roasting, soaking and boiling process. Crude fat decreased significantly (P≤0.05) after all processing treatments except roasting. Crude fibre conent reduced significantly during all processing treatments except sprouting and fermentation. Total sugar content improved significantly (P≤0.05) while, starch content reduced with all processing treatments. Total dietary fibre content and dietary fibre constituents (NDF, ADF, lignin, cellulose and hemicellulose) altered with all thermal and non-thermal processing methods. Polyphenol content decreased after roasting, soaking and boiling whereas, increased significantly (P≤0.05) after sprouting and fermentation. Total antioxidant activity in sesbania grains improved significantly (P≤0.05) after each processing treatments being highest after sprouting. All the processings i.e. roasting, soaking, sprouting, boiling and fermentation resulted in improved in vitro protein digestibility in sesbania. Different processing treatment had significantly (P≤0.05) lowering effect upon antinutrients content including phytic acid, trypsin inhibitor activity and saponin content. Highest lowering effect exhibited by boiling and lowest was showed by soaking process. Physico-chemical properties improved significantly (P≤0.05) in flour obtained by all the processing treatments of sesbania grain. Different value added products (bakery, extruded, traditional, sprouted, fermented) were formulated using processed as well as unprocessed sesbania flour in different (10-50 %) proportions. Most of the developed food products were acceptable up to 10-30 per cent level of incorporation of processod and unprocessed samples. Sesbania grain can be used to contribute good amount of protein and other nutrients at low cost sparing other conventional legumes. This underutilized legumes (Sesbania bispinosa) should be further explored in respect of safe level of consumption, frequency of consumption, serving size to improve health status of human beings.ThesisItem Open Access Effect of processing on nutritional quality of teff (Eragrostis tef) and its utilization for development of value added products(CCSHAU, Hisar, 2023-05) Lavanya. A.; Varsha RaniThe present study was conducted to analyse the physical properties and the effect of processing such as soaking, fermentation, roasting and malting on the functional and nutritional properties of teff grains, development and organoleptic acceptability, nutritional composition and shelf life of teff-based value-added products. The TSW, seed volume, bulk density, true density, porosity, hydration capacity and swelling capacity was 0.29 g, 0.24 ml/g, 0.82 g/ml, 1.34 g/ml, 38.80 %, as 0.06 g/1000 seeds and as 0.13 ml/1000 seeds, respectively. The evaluated LBD, TBD, WAC, SC, FAC, WSI and FD of flour was 0.83 g/ml, 0.91 g/ml, 0.91ml/g, 10.9 %, 1.13 g/g, 19.78 %, and 59.00 %, respectively. The bulk density was decreased while SC and FAC were increased after each treatment. The moisture, crude protein, crude fat, ash and crude fibre was 6.24, 12.96, 3.48, 2.11 and 2.72 g/100g, respectively in raw teff flour. The crude protein was decreased after fermentation (8.10 and 10.91 %) and roasting (0.85 and 0.31 %) whereas it was increased after soaking (1.00 and 2.31 %) and malting (6.56 and 4.86 %) process. The total soluble sugars, reducing sugars, non-reducing sugar, total starch content, amylose, amylopectin and resistant starch of raw teff flour were 0.48 g/100g, 0.28 g/100g, 0.20 g/100g, 73.53 g/100g, 27.00 %, 73.00 %, and 2.80 g/100g, respectively. The total soluble sugars, reducing sugars, non-reducing sugars and amylopectin contents were increased while total starch, amylose and resistant starch were decreased after each treatment. The TDF, SDF and IDF was 5.57, 0.98 and 4.59 g/100g in teff flour. The TDF decreased after soaking, fermentation and roasting was ranged from 4.85 to 5.49 g/100g whereas malting increased TDF as 5.73 (40 hrs) and 5.91 (60 hrs) g/100g. The Ca, Mg, K, Fe, Zn and P were about 150.33, 182.00, 424.33, 27.57, 3.36, and 393.33 mg/100g with the HCl extractability 35.26, 56.43, 55.80, 56.90, 23.73, and 52.33 %, respectively. The IVPD and IVSD were 43.53 % and 36.43 mg maltose released per g. The TPC, TFC, TAC, DPPH scavenging activity and FRAP activity were 144.26 mg GAE/100g, 89.23 mg RE/100g, 142.53 mg AAE/100g, 134.26 mg TE/100g and 116.63 mg TE /100g, respectively in raw teff flour. The phytic acid, polyphenols and condensed tannins were about 552.43, 176.46 and 1.91 mg/100g. The minerals, IVPD, IVSD and antioxidants were increased whereas anti-nutritional factors were decreased after every treatment. The overall acceptability of developed teff based sorghum and soybean incorporated (50:30:20) type I and type II value added products (Injera, Porridge, Pasta, Noodles, Bread, Bisculits and Malted porridge) were “liked very much” by judges. The crude protein (12.67 to 15.40 g/100g), crude fat (2.00 to 12.63 g/100g), ash (2.83 to 3.73 g/100g) and crude fibre (2.86 to 3.80 g/100g) were found higher in type I and II type products. The total soluble sugars (1.20 to 9.08 g/100g) and total starch (42.10 to 55.03 g/100g) were observed to be lower while amylose (17.40 to 31.30 %) content was higher among teff based products. The higher dietary fibre and minerals while low IVPD and IVSD were observed among type I and II type products. Antioxidants and antinutritional facts were found to be high in teff based food products compared to controls (wheat). Shelf-life study indicated that developed products could be stored well and organoleptically acceptable and fat acidity, peroxide value, bacterial and fungal counts were remained safe level for consumption till 90th days of storage. Teff based value added products were gluten free, nutritionally superior, high in dietary fibre and with lower digestibility thus it can be highly recommended to diabetic and celiac patients. All of the developed products can be popularized for use in enhancing community nutrition.ThesisItem Open Access Development, nutritional evaluation and shelf life of value added products prepared from pearl millet (Pennisetum glaucum L.) incorporating moringa, amaranth and bathua leaves powder(CCSHAU, Hisar, 2022-07) Godara, Pragati; Kawatra, AshaThe present investigation was carried out to develop pearl millet (HHB-311) based food products incorporating amaranth, bathua and moringa leaves powder at different levels and to evaluate them for organoleptic acceptability, nutrient composition and shelf life. Various food products developed incorporating amaranth, bathua and moringa leaves powder in blanched pearl millet flour at 5% (Type-I),10% (Type-II), 15% (Type-III) and 20% (Type-IV) level included traditional (ladoo, sev, matar, chapatti, panjiri and dalia), baked (biscuits and cake) and extruded products (vermicelli and pasta) whereas, control did not contain any leaves powder. The crude protein, fat, ash and fibre content of pearl millet was found to be 12.05, 6.64, 2.40 and 2.21 g/100g, respectively and total iron, zinc and calcium was 8.00, 4.29 and 53.28 mg/100g, respectively. Crude protein, fat and fibre content in amaranth, bathua and moringa leaves powder ranged between 24.27 to 29.63, 2.72 to 4.79 and 6.17 to 10.25 g/100g, respectively. Whereas calcium, iron and zinc content ranged from 1169.15 to 2689.78, 12.40 to 26.23 and 3.73 to 6.59 mg/100g, respectively. Total antioxidant activity of amaranth, bathua and moringa leaves powder was found to be 3.66, 5.16 and 4.58 mg/g, respectively. All the developed products were organoleptically acceptable as adjudged by the panelists using nine point hedonic scale. The organoleptic acceptability scores for all the control products fell under ‘liked very much’ category. The acceptability scores for all the sensory parameters of products developed from pearl millet incorporating amaranth, bathua and moringa leaves powder were in the range of ‘liked slightly’ to ‘liked very much’ category. Control and best acceptable products in each category from each leaves powder were studied for their nutritional composition. Protein, iron, calcium and total antioxidant activity in control products developed without addition of leaves powder ranged from 8.06 to 15.18 g/100g, 4.37 to 6.77 mg/100g, 34.68 to 125.42 mg/100g and 0.53 to 0.87 mg/g, respectively whereas, protein, iron, calcium and total antioxidant activity ranged from 11.48 to 25.17 g/100g, 6.60 to 10.63 mg/100g, 140.54 to 534.34 mg/100g and 0.85 to 1.85 mg/g, respectively for all products supplemented with amaranth, bathua and moringa leaves powder. Level of most of the nutrients improved with supplementation of leaves, especially protein, calcium, iron, zinc and total antioxidant activity. Per cent increase in total iron and calcium was observed in the range of 2.59 to 94.50 per cent and 144.5 per cent to 1297.50 per cent with addition of amaranth, bathua and moringa leaves powder as compared to control. Shelf life observations indicated that developed products (control and supplemented) could be stored well and were acceptable up to 90 days. There was a gradual increase in fat acidity, peroxide value and bacterial count with progression of time but products remained safe for consumption till 90th days of storage. All the developed products can be popularized to be used as means of improving nutritional status of community and can be used as an alternate for the therapeutic supplements.ThesisItem Open Access Development and nutritional evaluation of value added food products using fresh and dried carrot pomace(Chaudhary Charan Singh Haryana Agricultural University, 2022-12) Beniwal, Anisha; Sangwan, VeenuIn the present study different value added products were developed from fresh carrot pomace and carrot pomace powder. Carrot pomace powder was analyzed for functional properties like swelling capacity, fat absorption capacity, bulk density and water absorption capacity. It was found that the bulk density, swelling capacity, water absorption capacity and fat absorption capacity of carrot pomace powder was 0.54 g/100ml, 10.68 ml/g, 10.16 ml/g and 2.19 g/g, respectively. The nutritional analysis showed that the moisture, crude protein, crude fat, ash and crude fiber content of carrot pomace powder was 3.72, 6.39, 1.01, 6.17 and 12.76 per cent, respectively. Total, soluble and insoluble dietary fiber content of carrot pomace powder was 63.52, 13.34 and 50.18 g/100g, respectively. The total phenolic content, total flavonoids content and total carotenoids were observed to be 1392.46 mg GAE/100g, 0.33 mg QE/100g and 5538 μg/100g, respectively. β carotene and vitamin C contents of carrot pomace powder were observed as 10.67 and 15.23 mg/100g, respectively. Out of all developed products, the most acceptable products based on their mean organoleptic scores, from each category were selected. In fresh carrot pomace based products halwa (Type-III), burfi (Type-II), cake (Type-II) and in carrot pomace powder products biscuits (Type-II), cake (Type-II), noodles (Type-II) and pasta (Type-II) were most acceptable and selected for further nutritional evaluation. It was observed that insoluble, soluble and total dietary fibre contents of all the products supplemented with carrot pomace and carrot pomace powder were significantly higher than control. It was found that the total phenolic, total flavonoids and total carotenoid contents of all types of value added products were significantly higher than control. The carrot pomace powder and most acceptable storable developed products (biscuits, noodles and pasta) were selected for shelf life study and stored in low density polyethene (LDPE) at room temperature. Stored carrot pomace powder and storable products (biscuit, pasta and noodles) were analyzed for sensory attributes, fat acidity, peroxide value and microbial count at an interval of 15 days up to 90 days. . It was observed that there was gradual decrease in overall acceptability scores of carrot pomace powder, biscuits, noodles and pasta during storage and there was significant increase in the fat acidity, peroxide value and microbial count during storage period. However all the products wereThesisItem Open Access Processing of pumpkin seeds and their utilization in product development(CCSHAU, Hisar, 2020-06) Neeta Kumari; Sindhu, Sangeeta C.The present investigation was conducted to evaluate the functional properties and nutrient composition of processed pumpkin seed powder. Processed pumpkin seed powder was used for the development of various value added food products like whole wheat flour biscuit, cookies, Laddoo, Lapsi, bread, buns, Dhokla and eggless muffins. Pumpkin seeds were given four types of treatments i.e. germination, boiling, roasting and fermentation. Processed pumpkin seeds included raw, boiled, roasted, germinated, natural fermented, lactobacillus acidophilus fermentation and lactobacillus rhamnosus fermentation. All processing methods brought significant changes in functional properties of pumpkin seeds. The functional properties of each treated sample differed significantly from each other. Germinated seed powder had highest oil absorption capacity (89.33%), water absorption capacity (276.06%) and swelling power was significantly (P≤0.05) higher in roasted pumpkin seed powder (3.23%). Ash content was highest in roasted pumpkin seed powder whereas crude fat, crude fiber and crude protein were highest in germinated pumpkin seed powder. All the processed sample were significantly (P≤0.05) different from each other. Total minerals (magnesium 11.73, zinc 17.73, iron 22.77 and phosphorus 68.22 mg/100g) were significantly (P≤0.05) higher in germinated pumpkin seed powder as compared to control counterpart. Calcium 164.30 and potassium 1315 mg/100g were significantly (P≤0.05) higher in roasted pumpkin seed powder than any other processed sample. Per cent HCl-extractability of minerals like calcium, magnesium, potassium were significantly (P≤0.05) higher in roasted pumpkin seed powder followed by germinated pumpkin seed powder while iron and zinc were significantly higher in germinated pumpkin seed powder. All the processing methods brought significant (P≤0.05) decrease in phytic acid and polyphenol content. Total plate count of all the processed samples increased with storage. Products like whole wheat flour biscuit, cookies, Laddoo, Lapsi and eggless muffins were developed by replacing (10%, 20% and 30%) of germinated pumpkin seed powder. Dhokla, bread and buns were developed by incorporating various levels (10%, 20% and 30%) of fermented pumpkin seed powder. Total 32 products were prepared and subjected to organoleptic acceptability. The acceptability level of whole wheat flour biscuits, cookies, Laddoo, eggless muffins, Dhokla and Lapsi was up to 30% whereas the acceptability level in case of bread and buns was up to 20%. Products were evaluated for sensory and nutritional parameter. All products depicted good nutritional profile with significant improvement in all the nutrients. Eggless muffins, bread and buns could be stored for 2 days at room temperature 42◦C without any adverse effect on the organoleptic characteristics. Whole wheat flour biscuits and cookies, Laddoo were could be stored for seventy five days safely without adverse effect on organoleptic acceptability. The values for peroxide value and total plate count of all stored products showed an increasing trend with the increased in storage periods. There was a significant (P≤0.05) increase in the knowledge level of trainees after the training at 1% level of significance.ThesisItem Open Access DEVELOPMENT AND POPULARIZATION OF VALUE ADDED PRODUCTS USING SHATAVARI (ASPARAGUS RACEMOSUS) ROOT POWDER(CCSHAU, Hisar, 2019-12) PRIYANKA RANI; Varsha RaniThis study was conducted to analyse the nutritional composition of shatavari (Asparagus racemosus) root powder (SRP); to develop products by adding shatavari root powder and their sensory and nutritional evaluation and to popularize the shatavari root powder based value added products among adolescent girls and women. In present study, blanching of shatavari roots was done at 80ºC temperature for 3 minutes to reduce bitterness and to retain the maximum amount of saponins. It was observed that blanched powder had better taste. The blanched SRP contained 11.66 and 8.02 per cent of crude fiber and ash, respectively. The content of total soluble sugar, reducing sugar and non reducing sugar in blanched SRP was 24.36, 3.46 and 20.90 per cent, respectively. The blanched SRP contained 6.08, 12.67 and 18.75 per cent of soluble, insoluble and total dietary fiber, respectively. Total calcium, iron and zinc was found to be 103.24, 26.85 and 1.96 mg/100g, respectively in blanched SRP. Laddoo, halwa, panjiri, sweet and sweet & salty biscuits, muffins with or without egg, instant halwa mix and instant muffin mix were prepared by adding 5, 10 and 15 per cent of blanched SRP while instant shatavari mix was prepared by mixing 20, 30, 40 and 60 per cent of SRP with ground sugar. All the developed products were found acceptable by the panellists and were adjudged between ‘liked moderately’ to ‘liked very much’. The contents of crude fat and crude protein were found to be decreased whereas the contents of crude fiber and ash were found to be increased in various products upon addition of SRP. The content of sugars, dietary fiber, DPPH-RSA, calcium, iron and zinc were increase and starch content was decreased in all type of products upon addition of SRP. The sensory score of stored products decrease gradually with increase in storage period, however all the products were found acceptable. The fat acidity and peroxide value increased gradually with increase in storage period however the values were found within the acceptable level. Average knowledge scores of respondents on various aspects of shatavari root powder were increased (P=0.05) significantly among the respondents after four days of training exposureThesisItem Open Access Development of value added products using lotus stem (Nelumbo nucifera) and their nutritional evaluation(CCSHAU, Hisar, 2020-07) Mumtaz Begum; Punia, DarshanThe present investigation was conducted to study the nutrient composition of lotus stem and its utilization in development of value added products. The fresh lotus stem was dried at50-55ºC and analyzed. It was observed that lotus stem powder had higher swelling and water absorption capacity (15.68 and 6.97 ml/g, respectively) and oil absorption capacity and bulk density (2.07% and 1.25 g/ml, respectively) than wheat flour. Lotus stem powder had 18.54 and 4.65 per cent crude fiber and ash, respectively. The contents of total soluble sugar, reducing sugar and non reducing sugar in lotus stem powder was 5.49, 0.92 and 4.57 per cent, respectively. Total calcium, iron and zinc was 157.32, 27.01 and 1.27 mg/100g, respectively in lotus stem powder. The total phenolic content was 31.98 mgGAE/100g), total flavonoid content (72.13mg/RE100g), Ferric Reducing Antioxidant Power (136.32mgTE/100g) and DPPH radical scavenging activity (51.91mgTE/100g) in lotus stem powder. Four traditional and four baked products were developed by using lotus stem powder and evaluated organoleptically. Ladoo, cake and muffins prepared with lotus stem powder up to 30 per cent, sev and biscuits up to 25 per cent, chapati, namakpara and buns up to 20 per cent were most acceptable. It was observed that the contents of fat and crude protein were found to be decreased whereas, crude fiber and ash were found to be increased in products after addition of lotus stem powder. The content of sugars, calcium, iron and antioxidant activity were increased in all types of products upon addition of lotus stem powder. The storable products like sev, ladoo, namakpara and biscuits were stored for three months and were found acceptable. The sensory scores of stored products decreased gradually with increase in storage period, however all the products were found acceptable. The fat acidity and peroxide value increased gradually with increase in storage period however the values were found within the acceptable level. On zero day the fat acidity of supplemented sev, ladoo, namakpara and biscuits was 35.40, 31.99, 36.73 and 21.51 mg KOH/100g, respectively and on 90th day it increased to 55.10, 4.90, 53.73 and 49.99 mg KOH/100g, respectively. On zero day the peroxide values of supplemented sev, ladoo, namakpara and biscuits was 1.27, 0.27, 2.44 and 0.25 meq/100g, respectively, whereas on 90th day were 8.64, 5.67, 9.85 and 5.22 meq/100g, respectively. It is inferred that lotus stem powder can be utilized in preparation of various products to enhance their nutritive valueThesisItem Open Access Assessment of Nutritional Status of Geriatric Population of Sirsa District, Haryana and Development of Value Added Food Products(CCSHAU, 2019) Mamta Rani; Boora, PinkyOne hundred fifty respondents were selected from 4 villages (Darbhi, Moriwala, Sikanderpur, Rasulpur) of rural block and 150 were selected from 5 colonies (Farm Colony, Khairpur, Hari vishnu Colony, MC Colony, Shah Satnam Colony) of urban block of Sirsa district, Haryana. Out of 300, 150 were female and 150 were male respondents. Intake of cereals, pulses, fats and edible oils, green leafy vegetables, roots and tubers, other vegetables and fruits by male and female respondents were (p≤0.01) lower than RDI. Mean intake of energy, protein, calcium, phosphorus, magnesium, iron, zinc, β-carotene, thiamine, niacin, folic acid, vitamin B12 and vitamin C was (p≤0.01) lower than RDA/EAR among female and male respondents. Adequacy of food stuffs and nutrients revealed that majority of male and female were taking below 50 per cent of RDI and RDA/EAR. Intake of cereals, pulses, fats and edible oils, green leafy vegetables, roots and tubers, other vegetables and fruits by respondents belonging to joint families than nuclear families and living alone . The intake of cereals, milk and milk products was found to be increased with increased income of the family. Education of respondent influences the intake of food groups. Intake of energy, protein, fats, calcium, phosphorus and iron was higher by respondents of joint families. Intake of energy, fat, calcium, iron, β-carotene, thiamine, niacin, folic acid and vitamin B12 was found to be higher in the respondents whose average family income was above Rs. 36000/month. Majority of rural and urban respondents suffered from flatulence, back ache and joint pain regularly, constipation, back, toothache and loneliness occasionally. Majority of rural and urban respondents were suffering from blood pressure, cataract, osteoarthritis, diabetes, heart disease and renal calculi. Most of respondents suffering from diseases were in the age group of 61 to 70 years. Majority of the respondent were taking medical treatment to control severity of disease. Mean BMI of total female and male significantly (p<0.01) higher than the BMI of reference women and men. Majority of the female and male respondents were under normal weight category. Most of healthy and diseased respondents were in the category of normal weight. Scores of sensory evaluation by represented that type I and type II chapatti, cheela, laapsi, kasaar, kheer, khichari, parantha and porridge and their respective control were organoleptically acceptable. Protein content increased significantly in all the developed products in comparison to their respective controls except in kheer (type I and type II) and kasaar type I. Crude fiber and ash content improved significantly in all the developed products except the crude fiber content of kheer. Due to lower intake of food stuffs, macro and micro nutrients along with prevalence of degenerative diseases highlighted the dual burden of malnutrition. The planning, implementations and promotion of low cost, preventive measures such as health, nutrition and physical education could enhance the possibility to improve health status of elderly.ThesisItem Open Access Assessment of nutritional and health status of post menopausal women of Hisar district, Haryana(CCSHAU, 2019) Sirohi, Meenu; Sangwan, VeenuThe present study was conducted to assess the nutritional and health status of post menopausal women of Hisar district, Haryana and to determine the impact of nutrition education on knowledge gain of 50 post menopausal women selected from rural and urban area of Hisar district. Nutritional status of post menopausal women was assessed from dietary survey, anthropometric measurements, clinical and biochemical assessment. Data on general, socio-economic and personal profile of post menopausal women revealed that most of the urban (56%) and rural (52%) subjects belonged to general category and 65 and 73 percent of urban and rural subjects belonged to joint families. Fifty three percent of urban subjects had income more than Rs. 30,000, while 41 percent of rural subjects had monthly income in range of Rs. 15,001-30,000.Thirty six percent of urban subjects had four and 30 percent of rural subjects had more than 5 children and most of the urban (53%) and rural (45%) subjects had breastfed their child up to 2 years. The mean daily intake of pulses, milk and milk products, green leafy vegetables, other vegetables, roots and tubers and fruits by post menopausal women was found to be lower than SDI while the intake of cereals, sugar and jaggery and fats and oils was significantly higher than SDI. The intake of nutrients like energy, protein, fat, phosphorus and sodium were significantly higher, intake of calcium, iron, β-carotene, potassium and were significantly lower than RDA while intake of thiamine, riboflavin, niacin, zinc was found atpar. A significant difference was found in mean waist circumference, waist to height ratio and fat mass among urban and rural subjects. Clinical examination revealed lack of hair lustre, pale conjunctiva, angular scars, dental caries, spongy and bleeding gums, thyroid problem, dry and rough skin and thinning of nails among 35, 9, 2, 49, 7, 4.0, 34 and 15 per cent of urban and 48, 10,4, 55, 11,5, 27 and 22 percent of rural post menopausal women, respectively. It was observed that majority of urban (35.48 and 12.90%) and rural (26.31 and 31.57%) subjects had high fasting and postprandial blood glucose level, respectively. It was found that 67.74 percent of urban and 31.57 percent of rural subjects had high blood pressure. On the basis of blood lipid profile it was observed that 3.22 percent urban subjects had high total cholesterol and high VLDLC while 6.45 percent each had low HDL-C, high LDL-C and high triglyceride. It was observed that the blood lipid profile of rural subjects was observed to be normal. Most of the urban (57, 46 and 41%) and rural (61, 39 and 32%) subjects had knees pain, poor memory and hot flushes and night sweats, respectively. It was found that after imparting nutrition education a significant (p<0.01) gain in knowledge score was obtained among selected subjects. So to improve the nutritional and health status and quality of life of post menopausal women, there is great need to provide nutrition education to them.
