Thumbnail Image

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.

Browse

2012 - 201414
Reset filters
Subject: Foods and Nutrition × End date: 2014 × Start date: 2012 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 9 of 14
  • Thumbnail Image
    ThesisItemOpen Access
    Assessment of nutritional status of rural school going children (7-9 years) of Hisar district, Haryana
    (CCSHAU, 2012) Sati, Vandana; Dahiya, Saroj
    The present study was conducted in Hisar district of Har y ana state to assess the nutritional status of the rural school going children and impart nutrition education to the mothers of selected school children. Two hundred children of 7-9 y ears age (100 boy s and 100 girls) from two villages i.e. Kaimri and Mangali of Hisar I block were selected randomly . Nutritional status of children was assessed in terms of dietary assessment, anthropometric measurement (height, weight and skin fold thickness) and clinical assessment of signs and sy mptoms of various nutrient deficiency diseases. Dietary assessment was done by 24 hour dietary recall method for three consecutive day s of 100 children. The results of the study revealed that consumption of foods like cereals, pulses, fruits, GLVís, milk and milk products, fats and oils, sugar and jagger y were inadequate in the diets of rural school children (both boy s and girls). Nutrients like energy , fat, ‚- carotene, B-complex vitamins, Vitamin C, I ron and Calcium were found limiting in the diets of school children. I t was found that family size, fatherís occupation and parentsí education had significant (P<0.05) effect on food intake of selected children. Effect of caste, family size, fatherís occupation and working status of mother, were found to be significant (P<0.05) on nutrient intake of the children. Family size and family t y pe as well as education and working status of mothers were found to have significant (P<0.05) effect on the anthropometric measurements of the selected school children. Nutrition education was imparted with the help of lectures, demonstrations and AV- aids to 50 mothers of the selected children. I t was found that majority of the mothers had inadequate knowledge regarding nutrition before imparting nutrition education. Significant (P<0.01) increase in knowledge scores regarding importance of balanced diet and other important aspects was observed after imparting nutrition education to selected mothers. So there is an urgent need to educate mothers of school going children about the importance of balanced diet and preparation of nutrient-rich recipes based on locally available food stuffs in the childrenís diet to improve their nutritional status. The results of the study can be of use for planning need-based supplementary nutrition programs by the policy makers for the school children. Hence it can be concluded that f eeding of nutrient rich supplements based on locally available food stuffs can go a long way in improving nutritional status of children which will contribute in the well- being of the children who are the future of the nationís pro sperity .
  • Thumbnail Image
    ThesisItemOpen Access
    Nutrition transition as affected by mass media: A study on youth of Haryana
    (2013) Mehlawat, Urvashi; Khetarpaul, Neelam
    The present study was undertaken in Gurgaon district of Haryana state. From D.S.D. Govt. College and DPG Institute of Technology and Management (Private College) a total of 200 (100 students from each college) college going students of 17-21 year age were selected randomly for the study. Information regarding mass media interaction, eating habits, food frequency and food disorders was collected. Anthropometric measurements, dietary intake (24-hour recall) and dietary diversity scores were used to assess the nutritional status of the college going students. Most preferred sources of information for respondents were TV (82.5%) followed by mobile phones (79.5%), newspaper (52%), internet (38%), radio/FM (27%) in descending order. More girls (39%) were watching television for 2- 3 hours daily as compared to boys (21%) and more girls (46%) preferred watching daily soaps than boys (24%) who were watching more of sports/athletics programs. Most of the respondents (63%) were satisfied with their body physique/figure. More number of girls (32%) wanted to lose weight than boys (17%). More girls (38%) than boys (28%) skipped meals after watching/ reading a fashion programme/article/magazine. Samosa/bread pakora (39.5%), fresh juice (30%) and tea/coffee (28%) were the foods taken very oftenly by the respondents; meals taken outside rarely included fruits/vegetables/juices (52%) and soft drinks/fast food (43.5%) and a higher percentage of respondents (49.5%) took one meal outside home daily. The intakes of pulses, roots & tubers, other vegetables, GLV’s and sugar & jaggery were significantly lower among girls and boys of 17-18 years except for boys (18-21Y) who had higher intake of roots & tuber. Cereal intakes of both girls and boys were higher than the RDI. Iron intake was significantly (p<0.05) lower in girls and boys of 17-21 years. Girls (17-18Y) had significantly (p<0.05) lower intakes of folic acid while boys (18-21Y) consumed significantly lower amount of riboflavin. Mean dietary diversity score was 5.7. All of the students consumed items from the four food groups’ viz. starchy staples, all other fruits and vegetables and vitamin-C rich fruits. Mean weight, waist circumference and waist-to-hip ratio of girls and mean waist circumference of boys of 17-21 years were significantly lower than their respective reference values. In the overweight category, there were only 9 per cent girls and 4 per cent boys while only 2 per cent girls were found to be obese and as per body fat per cent there were 14 per cent girls and 13 per cent boys who were overweight. Obesity was prevalent among girls (32%) and boys (22%).
  • Thumbnail Image
    ThesisItemOpen Access
    Assessment of nutritional status of (7-9 years) rural school going children of Fatehabad district, Haryana
    (CCSHAU, 2012) Sethi, Divya; Sehgal, Salil
    The present study was conducted in Fate habad district of Hary ana state to assess the nutritional status of the rural school going c hildren and impar t nutrition educatio n to the mothers of selected school childre n. Two hundred c hildre n of 7-9 y ears age (100 boys and 100 girls) f rom two villages i.e . Bhora and Khara Khe r i of block Fatehabad were selected randomly . Nutr itional status of children was assessed in te rms of dietary assessment, anthropometr ic measureme nt (he ight, weight and skin fold thickness) and clinical assessment of signs and sy mptoms of var ious nutr ie nt def iciency diseases. Dietary assessment was done by 24 hour dietary recall method for three consecutive da y s of 100 childre n. The results of the study revealed that consumption of food stuffs like cereals, pulses etc were lower in the diets of rural school childre n. Nutrie nts like energy , fat, ‚- carotene, B-complex vitamins, Vitamin C, I ro n and Calcium were found limiting in the diets of school childre n. It was found that caste, family size, income, fathe r ís occupation and pare ntsí education had signif icant (P<0.05) effect on food intake of selected childre n. Ef fect of caste, family size, income, fathe r ís occupation and parentsí educatio n, were found to be signif icant (P<0.05) on nutr ie nt intake of the childre n. Caste, family size, family t y pe, income, pare ntsí occupation as well as education were found to have signif icant (P<0.05) effect on the anthropometric measurements of childre n. Nutritio n educatio n was impar ted to 50 mothe rs of the select ed childre n. It was found that major ity of the mothers had inadequate knowledge regarding nutr itio n before impar ting nutritio n education. Signif icant (P<0.01) increase in knowledge scores regarding importance of nutr ition and healthy and c heap diet was observed af ter imparting nutr itio n education to selected mothers.
  • Thumbnail Image
    ThesisItemOpen Access
    Nutritional evaluation of rice varieties and their suitability for product development
    (CCSHAU, 2012) Siwach, Babita; Kawatra, Asha
    Present investigation was undertaken to study physico-chemical characteristics and nutritional composition of four parmal rice varieties HKR-120, HKR-126, HKR-46, PR-106 and and one basmati variety, Pusa Basmati-4 and utilize them for product development. Length, breadth and thickness in rice varieties varied from 6.57 to 7.72, 1.71 to 2.17 and 1.45 to 1.72. Seed volume, hydration capacity, true density and porosity was maximum in PusaBasmati-4 while swelling index, bulk density and cooking time was minimum. The moisture, protein, crude fiber, ash, fat, sugar, amylose, amylopectin, total soluble sugars, reducing sugars and non-reducing sugars content ranged from 10.98 to 11.75, 6.60 to 8.50, 0.45 to 0.54, 0.62 to 0.71, 0.85 to 0.95, 72.46 to 75.62, 21.96 to 26.78, 45.68 to 53.66, 1.58 to 1.89, 0.41 to 0.49 and 1.22 to 1.51 g/100g , respectively. Pusa Basmati -4 was superior in protein, crude fiber, ash, amylose, total soluble sugars and non-reducing sugars while amylopectin and reducing sugars was highest in HKR-46. In vitrostarch digestibility ranged from 44.82 (PR-106) to51.02 (PB-4) and In vitro protein digestibility varied from 60.50 to 73.74 w hich was highest in Pusa Basmati-4. Calcium, iron, zinc, magnesium and phosphorus content ranged from 14.01 to 16.53, 2.29 to 2.39, 1.30 to 1.54, 49.26 to 52.59, 168.70 to 174.76 mg/100g, respectively. HCL-extractability of iron and zinc content was highest in Pusa Basmati-4 while HKR-46 was superior in HCL extractability of calcium and magnesium. The products prepared using rice varieties were lemon rice, fried rice, vegetable pulao, phirni, kheer, ladoo, papad, sev, cutlet, muruku, mor appam chakli, utpam, sel roti, inderse, sweet baked rice, spicy baked rice and orange rice cake. All the products were organoleptically acceptable. Shelf life study of papad, ladoo, sevand chaklistored in polythene bags for 90 days indicated that Fat acidity and peroxide value of all stored products showed an increasing trend with increase in storage period. Papadand sevprepared from rice varieties as well as control remained acceptable upto 90 days of storage whereas, chakli was acceptable for 75 days of storage period. Ladoowas acceptable upto 45 days of storage period. Thus all the rice varietiescan be utilized for development of acceptable value added products which can add variety and nutrition to be diet.
  • Thumbnail Image
    ThesisItemOpen Access
    Assessment of nutritional status of school going children (7-9 years) of Mahendergarh district of Haryana
    (CCSHAU, 2014) Katyal, Anjula; Kawatra, Asha
    Present investigation was undertaken to assess the nutritional status of school going children from Mahendergarh district of Haryana. Two hundred school going children (100 boys and 100 girls of 7-9 years of age) from two villages namely Kanina and Gudha were selected. Information was collected on socio-economic status, dietary habits, food and nutrient intake (24-h recall method), anthropometric measurements, clinical assessment of children and nutritional knowledge of mothers of school going children. Majority of respondents were from families having monthly income of Rs 4,001-8,000. The intake of cereals, pulses, milk and milk products, roots and tubers, other vegetables, green leafy vegetables, fruits, sugar and jaggery and fats and oils were significantly (P<0.05) lower than RDI in both boys as well as in girls. The intake of all the nutrients energy, protein, fat, calcium, -Carotene, iron, thiamine, riboflavin, niacin, vitamin C, folic acid and vitamin B12 was significantly (P<0.05) lower than their respective RDAs in both boys as well as in girls The mean height, weight and triceps skin fold thickness of school going children were significantly (P<0.05) lower than their respective standard values. Out of 200 school going children, 27 per cent were moderately underweight, 21.5 per cent moderately stunted while 15.5 per cent children were moderately wasted and 11, 10 and 7.5 per cent were severely underweight, stunted and wasted, respectively. However, clinical deficiency signs i.e. lack of luster, diffused pigmentation, pale conjunctiva, cheilosis, spongy and bleeding gums, caries, mottled and discolored teeth, scarlet and raw tongue and magenta tongue were found in the respondents. The results of the study revealed that consumption of food stuffs like cereals, pulses, sugars, fats etc were lower in the diets of rural school children. Nutrients like energy, fat, protein, Bcomplex vitamins, vitamin, Iron and calcium were found limiting in the diets of school children. Nutrition education was imparted with the help of lectures and visual aids like charts, posters, leaflets and pamphlets to mothers of the school going children. Majority of the mothers had inadequate nutrition knowledge regarding nutrition before imparting nutrition education. Significant (P<0.01) increase in knowledge scores regarding sources of nutrients and other important aspects was observed after imparting nutrition education to the mothers. There is an urgent need to educate mothers of school going children about the importance of balanced diet and to include nutrient-rich recipes based on locally available food stuffs in the children’s diet to improve their nutritional status.
  • Thumbnail Image
    ThesisItemOpen Access
    Development of maize and rice based gluten free food products
    (CCSHAU, 2014) Kataria, Ridhi; Kawatra, Asha
    The present study was carried out to develop gluten free food from various combinations of maize and rice with supplementation of sesame seeds/soybean/amaranthus leaves/amaranthus grains. Products developed included breakfast foods (dalia, parantha, upma, idli), main meal foods (chapati, poori, khichri, pulao), snacks (matar, matthi, cutlets, pasta, vermicelli, dhokla), sweets (halwa, shakarpara, laddoo), biscuits (nankhatai, til biscuits, coconut biscuit). Acceptability scores of most of the products were in the category of ‘liked moderately’. All the developed products were found to be organoleptically acceptable by panel of judges. Nutritional analysis indicated that range of crude protein, ash, crude fat, crude fiber, calcium, iron and zinc in the food products developed from maize and rice ranged from 3.67 g-18.6 g, 0.67-4.77 g, 0.47-18.6 g, 0.26-4.50 g, 11.6-1136.3 mg, 2.26-15.5 mg and 2.94-6.99 mg/100g, respectively. Among breakfast foods, dalia contained maximum amount of protein and calcium. Maximum calcium content in main meal foods was analyzed in 120.56 mg/100g in khichri and iron content (5.3 mg per 100g) was maximum in pulao. Significant differences were observed in calcium content of snacks, ranging from 54.40 in dhokla to 82.33 mg per 100g of vermicelli. In sweets maximum crude protein content was observed in ladoo i.e 14.2 g per 100g while highest calcium content was 126.4 mg per 100g in laddoo. Content of protein, iron, and calcium was significantly higher in all the maize and rice based developed products as compared to their respective control. Gluten content was absent in all the developed products. Developed food products can be safely used as a potential alternative to expensive gluten free products available commercially. Developed products besides providing satisfaction to deprived palate of celiac patient, can also add variety and nutrition to their diet.
  • Thumbnail Image
    ThesisItemOpen Access
    Development, acceptability and nutritional evaluation of linseed flour supplemented value-added products
    (CCSHAU, 2014) Chandel, Jyoti; Jood, Sudesh
    Considering the potential of linseed as functional ingredient, the aim of the study was to incorporate roasted linseed flour in wheat flours at 10, 20, 30 and 40 per cent levels. Wheat-linseed composite flour were studied for their physico-chemical properties, it was observed that water absorption capacity increased on increasing the level of linseed flour whereas oil absorption capacity decreased on increasing the level of linseed flour i.e. 10, 20, 30 and 40 per cent in wheat flour. Crude protein, fat, crude fibre and ash contents of composite flours were also found to be increased on increasing the level of linseed flour in wheat flour. Various products like bread, biscuits, ladoo, chapatti, matar and sev were prepared from the blends containing different proportions (10, 20, 30 and 40%) of linseed flour and evaluated for their physical and sensory characteristics. Control bread had 520ml loaf volume and 160g loaf weight as loaf volume was significantly decreased and loaf weight was significantly increased in blended breads. In case of biscuits, thickness of supplemented biscuits increased whereas width and spread ratio of biscuits decreased with increasing the level of linseed flour. In case of chapatti, height of puffing and diameter of supplemented chapatti increased whereas weight, thickness and spread ratio of chapatti decreased with increasing the level of linseed flour. Among the supplemented products, 30 per cent linseed supplemented products were found most acceptable in terms of their organoleptic characteristics. These products exhibited significantly higher contents of protein, fat, crude fibre, ash, total Ca, Mg, P, Fe and Zn, total, soluble, insoluble dietary fibre, total lysine, polyunsaturated fatty acids like linoleic and linolenic as compared to control products. Storage studies indicated that control and supplemented bread can be stored at room and refrigeration temperature upto 2 and 4 days, respectively. Control and supplemented biscuits were found acceptable upto 30 days of storage. Whereas, control and supplemented ladoo, matar and sev could be stored upto 15, 30 and 45 days, respectively without any significant change in organoleptic acceptability. Fat acidity content of control and supplemented bread, biscuits, ladoo, matar and sev increased on increasing the storage period. However, fat acidity content of control and 30 per cent linseed flour supplemented products did not exceed the acceptable level till their consumer acceptability. The study indicated that 30 per cent linseed supplemented products were highly acceptable with good storage quality and could be beneficial for the people who are conscious about their health and nutrition.
  • Thumbnail Image
    ThesisItemOpen Access
    Nutritional Evaluation of products prepared from newly released wheat varieties
    (CCSHAU, 2014) Parmar, Neera; Dahiya, Saroj
    The present study was carried out to assess physico-chemical properties and nutrient composition of twonewly released(WH-1080 and WH-1025) and one conventional (C-306) wheat varieties,to prepare products (traditional, sweets/snacks, bakery and extruded of wheat flours of all the varieties) and study the effect of processing methods i.e., roasting, sprouting and malting.All prepared productswere evaluated for sensory characteristics using Nine Point Hedonic Scale by a panel of ten judgesand nutritional composition was assessed. The results of study indicated that the newly released wheat varieties WH-1080 and WH-1025 contained significantly higher levels of crude protein (12.51% and 12.36% respectively),starch content (69.16%)andhigher iron content (5.7 mg/100g) as compared to the variety C-306 (11.83%). Fat content in all the three wheat varieties ranged from 2.41% - 2.56. Crude fiber content ranged from 1.74% - 2.46% .The phytic acid content of wheat varieties ranged from 234.5 mg/100g to 253.9 mg/100g and polyphenols from 307.56 mg/100g to 338.4 mg/100g with lowest value in variety WH-1080. The variety WH-1080 had the highest protein digestibility (in vitro) (71.60 %) and starch digestibility (36.74 mg maltose/g).The albumin fraction of all the three wheat varieties ranged from 1.63% to 1.78%. Glutelin and prolamin content was found to be highest in the variety WH-1080 (2.97%) and (2.92) respectively.Crude fiber content increased in all the processing methods with the highest increase in sprouting method (20.11% -25.75%). Sprouting significantly increased the protein content and total soluble sugar content of all the varieties (38.46% to 59.4% ). Antinutrients decreased significantly in all the processing methods and decrease was highest in sprouting method and in vitro protein and starch digestibility increasedin all the processing methods. The overall acceptability scores for all the products prepared from unprocessed wheat flour were higher as compared to that of processed flours with the highest scores of products of sprouted flour among all the treatments of newly released variety WH-1080, followed by malting and then roasting. Nutritional evaluation of the products (chapatti, poori, dalia, halwa, ladoo, matar,bakli, cake, breads, biscuits, noodles, sev& flakes.) prepared from the unprocessed and sprouted flour of newly released WH-1080 & conventional variety C-306 showed that the products prepared from sprouted flour of variety WH-1080 was nutritionally superior to the conventional variety C-306 as there was significant improvement in crude protein, crude fiber, iron and in vitro protein and starch digestibility and significant decrease in antinutrients (phytic acid and polyphenols).Thus, it was found that the variety WH-1080 was nutritionally superior to other varieties and thus must be included at domestic level to achieve food & nutrition security and should be implemented in the public health programmes in India.
  • Thumbnail Image
    ThesisItemOpen Access
    Nutritional evaluation, domestic processing and utilization of field peas (Pisum sativum) in development of value added products
    (CCSHAU, 2014) Sharma, Rinku; Punia, Darshan
    The present investigation was conducted to evaluate the physico-chemical properties, nutrient composition of four field pea varieties, effect of processing methods on nutrient composition and their utilization in development of value added products. The results of the study indicated that the variety HFP-9907B had highest seed weight, seed volume, hydration capacity & hydration index and lowest cooking time while variety HFP-9426 had highest hydration capacity and lowest cooking time. The variety HFP-9907B had highest protein (26.48%) content and the variety HFP-529 the lowest (21.43%). Fat and crude fibre contents of field pea varieties ranged from 1.67 to 2.33% and 7.67 to 8.07%, respectively. Total soluble sugars (10.42%), reducing sugars (0.29%) and non-reducing sugars (10.13%) were highest in variety HFP-4 whereas starch was highest in variety HFP-9907B (58.70%). The variety HFP-9907B had highest content of total (22.75g/100g), soluble (5.42 g/100g) and insoluble dietary fibre (17.04 g/100g) contents while the variety HFP-529 had lowest total (17.25 g/100g) and insoluble dietary fibre (13.97 g/100g) content. The variety HFP-9907B had the highest content of total and available calcium (92.50 and 14.64 mg/100g, respectively), iron (7.17 and 0.92 mg/100g, respectively) and zinc (4.75 and 0.68 mg/100g, respectively) and lowest amount of phosphorus (295.00 mg/100g). Among all the field pea varieties, varieties HFP-529 and HFP-9907B had almost similar and significantly higher protein digestibility (74.26 and 76.50%, respectively), as compared to varieties HFP-4 and HFP-9426. The variety HFP-4 had highest starch digestibility (29.33 mg maltose released/g).The variety HFP-9907B had lowest phytic acid (656.00 mg/100g) and polyphenols (139.94mg/g) content. Dehulling resulted in significant increase in protein (6.27 to 12.72%) and fat (7.29 to 27.32%) content and decrease in ash (3.58 to 9.81%) and crude fibre (53.97 to 67.71%). Ash content decreased significantly during soaking dehulling and germination. Germination of seed resulted in significant increase in protein (4.65to 14.32%) and crude fibre (1.76 to 8.54 %) content. All the processing methods increased total soluble sugar and non reducing sugar contents significantly and reducing sugars decreased significantly in all the varieties after soaking, dehulling and roasting. In all the varieties starch content decreased significantly after soaking (4.61 to 6.41 %), roasting (1.85 to 8.05%) and germination (1.03 to 1.90%) whereas increased after dehulling (2.78 to 4.86%). The highest reductions in total(44.0 to 56.69 %) and insoluble dietary fibre (36.18 to 55.10 %) content were observed after dehulling. Among all processing methods germination was more effective in increasing available iron and available calcium content in all field pea varieties followed by dehulling roasting and soaking. All the processing methods improved the in vitro protein and starch digestibility significantly. Germination and dehulling methods were more effective in reducing the polyphenol content as compared to soaking and roasting. Among all field pea varieties, the variety HFP-9907B was found nutritionally superior, therefore it was selected for development of value added products. Five products namely sev, biscuits, ladoo, chat and roasted dhal were prepared using this variety. Field peas could be incorporated up to the level of 30 % in sev and biscuit and up to 50 % in ladoo. All the prepared products were organoleptically acceptable. All supplemented products had higher amount of nutrients (protein, crudefibre, ash and total iron) except in sev which had lower amount of ash and total iron as compared to their respective controls. Therefore, field pea can be used in preparation of value added products.