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Dr. Rajendra Prasad Central Agricultural University, Pusa
In the imperial Gazetteer of India 1878, Pusa was recorded as a government estate of about 1350 acres in Darbhanba. It was acquired by East India Company for running a stud farm to supply better breed of horses mainly for the army. Frequent incidence of glanders disease (swelling of glands), mostly affecting the valuable imported bloodstock made the civil veterinary department to shift the entire stock out of Pusa. A British tobacco concern Beg Sutherland & co. got the estate on lease but it also left in 1897 abandoning the government estate of Pusa.
Lord Mayo, The Viceroy and Governor General, had been repeatedly trying to get through his proposal for setting up a directorate general of Agriculture that would take care of the soil and its productivity, formulate newer techniques of cultivation, improve the quality of seeds and livestock and also arrange for imparting agricultural education. The government of India had invited a British expert. Dr. J. A. Voelcker who had submitted as report on the development of Indian agriculture. As a follow-up action, three experts in different fields were appointed for the first time during 1885 to 1895 namely, agricultural chemist (Dr. J. W. Leafer), cryptogamic botanist (Dr. R. A. Butler) and entomologist (Dr. H. Maxwell Lefroy) with headquarters at Dehradun (U.P.) in the forest Research Institute complex.
Surprisingly, until now Pusa, which was destined to become the centre of agricultural revolution in the country, was lying as before an abandoned government estate. In 1898. Lord Curzon took over as the viceroy. A widely traveled person and an administrator, he salvaged out the earlier proposal and got London’s approval for the appointment of the inspector General of Agriculture to which the first incumbent Mr. J. Mollison (Dy. Director of Agriculture, Bombay) joined in 1901 with headquarters at Nagpur
The then government of Bengal had mooted in 1902 a proposal to the centre for setting up a model cattle farm for improving the dilapidated condition of the livestock at Pusa estate where plenty of land, water and feed would be available, and with Mr. Mollison’s support this was accepted in principle. Around Pusa, there were many British planters and also an indigo research centre Dalsing Sarai (near Pusa). Mr. Mollison’s visits to this mini British kingdom and his strong recommendations. In favour of Pusa as the most ideal place for the Bengal government project obviously caught the attention for the viceroy.
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ThesisItem Open Access Development and evaluation of ready to use infant food(DRPCAU, Pusa, Samastipur, 2019) N., Lavanya; Singh, UshaInfancy is defined as the period from birth to approximately two years of age. Young children are typically referred to as infants in the first year. To study the nutritional status, feeding pattern and food diversity gap among infants and young children two villages namely Harpur and Deopar have been purposively selected. For the study 60 infants and young children were selected by random sampling technique. Among 60 infants and young children, majority of them were girls (32) and rest were boys (28). A total of 70.1 per cent fathers and 68.34 per cent mothers of the infants and young children couldn’t complete their education even upto the level of matriculation. The monthly income range of the 90 per cent families had been Rs.3,334 to Rs.12,500 only. A good percentage (26.67 %) of children are not getting complementary food at the age of 6 months and they are being continued only on mother’s milk. While concerning the number of food groups consumption, 50 per cent children are not getting minimum 5 food groups in their daily diet. It has been concluded that only 28.33 per cent children were found to be normal in the study area. Rest 71.67 per cent children were having problem of undernutrition that has been depicted through stunted; wasted; wasted and underweight; stunted and underweight; and wasted, stunted and underweight. The percentage of underweight children was highest (28.33 %), followed by 18.34 per cent children wasted and underweight, 10 per cent wasted and 5 per cent stunted and underweight. Out of the total population studied, 10 per cent children were observed to be wasted, stunted and underweight which puts the children in danger zone. The prevalence of stunting has come to 43.33 per cent. For the development of ready to use instant food mixes, the locally available foodmaterials like peanut, ragi, wheat, rice, maize, sugar, milk powder and ghee had been procured from the local market of PusaThesisItem Open Access Impact of mother’s Education and Nutritional knowledge on preschool children’s Health(Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, 2018) Kumari, Seema; Singh, UshaThe present study entitled “Impact of mother’s Education and Nutritional knowledge on preschool children’s Health.” has been taken up with the following objectives- To study the socio- economic status of selected preschool- children’s family, To assess their anthropometric, clinical and dietary status, To assess the nutritional knowledge of their mother, To correlate their socio-economic, dietary and nutritional knowledge with nutritional status or health status of preschool children, To create awareness among mothers of the preschool children on enlisted observation. For this study in Pusa block, four schools were selected from which 30 male children and 30 female children of preschooler child. For this purpose, interview schedule was developed and nutritional status of the subjects were evaluated through anthropometric measurements. Measurement of height, weight, MUAC, vaccination, BMI, hemoglobin level, Blood pressure, and 24 hours dietary recall method. Out of total subject, the age of majority of the preschool child i.e. 36.67 percent were of above 3 to 4 years. In terms of religion, 95 percent belonged to the Hindu religion. Majority of child i.e. 95 percent were non vegetarian. The age of majority of preschooler mother i.e. 75 percent were18-25 years, 48.37 percent mother were graduate and above and 83.33 were percent housewives. In family profile, 63.63 percent children belonged to the nuclear family (5 family members) and 53.33 percent family have monthly income of Rs5000- 20,000 and 60 percent child ‘s father occupation was private or government service. In anthropometric measurement 73.33 per cent male children and 50 per cent of female children fall in the range of 15-20 kg body weight. In terms of height, majority of male children i.e. 73.33 per cent male and 70 per cent female children fall within the range of 95-100 cm.. In terms MUAC 93.34 per cent male children and 76.67 per cent female children had MUAC above 13.5cm. In anthropometric measurement of mother, 40 percent mothers have body weight 50-60 kg, In terms of height, 56.67 percent of mothers fall under the range of 145-155cm.Majority of mother (60 percent) come under BMI range of 18.5-25.0 (normal category). The hemoglobin estimation showed that 46.67 per cent of mother had hemoglobin level 10-12g/dl. The blood pressure showed that range of systolic pressure in the category of <120, =120, >120 was 80, 3.33 and 16.67 per cent respectively. The percentage of mothers were 60,20,20 for diastolic pressure <80,=80, > 80 respectively. In terms of clinical status 10 per cent male children and 6.67 per cent female children were having bleeding gum and 3.33 per cent were having male children and 6.67 per cent female children having angular stomatitis, 6.67 per cent of female children having pain and sensation in the arm and leg and both children have 3.33 per cent cheilosis and dry scaly skin. In terms of clinical, status of mother, 10 per cent mothers were having bleeding gum, pain and sensation in the arm and leg, 3.33 percent of mothers were having angular stomatitis, cheilosis, pitting edema and 1.66 percent of mothers were having dry scaly dermatitis and goiter. The overall nutritional knowledge level of 15 per cent of mothers were having high nutritional knowledge, 66.67 percent mothers having medium level of knowledge and 18.33 percent mothers were having low level of knowledge. Majority of mothers were having medium level of knowledge about vitamins (63.33 per cent), minerals (75 per cent), general health (78.34 per cent), importance of mother milk (78.33 per cent), and nutritional deficiency disease (65 per cent) The dietary intakes of nutrient of the subjects of child showed that mean energy was (kcal) 1264±227.60. The protein (g) intake by child was 39.64±8.17. The fat (g) intake was 36.286±8.61 Calcium (mg) and iron (mg). intake was 561 ± 160.32 and 18.105±5.478 respectively. The dietary intake of nutrients of the subject showed that the intake of mothers for mean energy (kcal) was 1815±401.37whereas it 56.088±11.954 for protein (g); 42.002±13.418 for fat (g); 591.839±161.836 for calcium (mg) 30.081±7.146 for iron (mg). The relationship between nutrient intake and nutritional status of mother was found significant at 1 percent with energy intake and 5 percent level of significance respectively with CHO and energy intake. The relation between nutrient intake and nutritional knowledge of mothers was found significant at 1 and 5 percent level with Iron and calcium intake. A significant relation was found between nutrient intake and education level of mother at 1 and 5 percent level of significance with protein, calcium, energy intake. The relation between nutrient intake CHO, energy was found positive and significant at 1 and 5 percent level of significance with family income. The relation between nutrient intake of mothers with family size was found negatively significant at 5 percent level of significance with fat and protein. A significant relation was found between nutritional status of mothers and nutritional knowledge and education level at 5 per cent of level of significance. The relationship between socio economic status and nutritional status of mothers was found significant at 5 percent level of significance with age, religion, and family income. The relationship between blood pressure with nutrient intake of mothers was found significant at1 percent level of significance with iron, fat in diastolic and 5 per cent level of significance with fat in systolic blood pressure. The relationship between blood hemoglobin levels with nutrient intake of mother was found positive and highly significance at 1 percent with iron. The relationship between nutrient intake and nutritional status of preschool children with energy, protein, CHO, fat and iron was found significant at 1 percentlevel. The relationship between nutrient intake of preschool children with nutritional knowledge of mother with protein, CHO. fat and iron was found significant at 1 percent level of significance. The relationship between nutrient intake of preschool children with education level of mother was found significant at 5 percent level of significance.. The relationship between nutrient intake of preschool children with family income was found significant at 1 percent level of with energy, fat and protein and CHO at 5 percent level of significance. The relationship between nutrient intake of preschool children and family size was found significant at 5 percent level of significance with energy and fat intake. A significant positive correlation was found between height, weight and MUAC with intake of protein, CHO calcium, energy, fat and iron at 1 and 5 per cent significance level. A significant found between nutritional status of preschool children with nutritional knowledge of mother at 5 percent level. The relationship between socio- economic and nutritional status of preschool children was found positive and significant with mothers qualification at 1 per cent level. Therefore, it may be concluded that the mother education and nutrition knowledge is an important contributory factor to keep the family and child healthy and help them better performing and better achievement in future.ThesisItem Open Access Effect of processing on the level of Zinc and Phytic Acid in Maize Flour for determination of Bio-availability of Zinc(Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, 2018) Jati, Helena; Singh, UshaMaize (Zea mays L.) a monocotyledonous diploid angiospermic plant of Poaceae family, is used as a staple food worldwide. It is not only rich in protein and carbohydrate but also rich in minerals as well. Out of the total mineral matter, 2.8 mg/100g is Zinc. Maize also contains Phytic acid, which forms insoluble complexes with Zinc, reducing its bioavailability. Zinc can be made bioavailable by reducing the Phytic acid contents in maize. This can be achieved by the application of different processing like boiling, roasting and alkali treatment. The investigation was planned to determine the physico-chemical parameters, proximate composition, the level of Zinc, Phytic acid and bioavailability of Zinc in Normal maize and QPM before and after processing. The weight of freshlyharvested Normal maize grains was found to be 27.71 ± 0.86g whereas volume of the grains was recorded to be 23 cc. The density was 1.52 ± 0.01g/cc. The weight of freshlyharvested QPM maize grains was found to be 32.21 ± 0.77 g whereas volume of the grains was recorded to be 25 cc. The density was 1.61 ± 0.03 g/cc. The Normal control maize flour sample contains 9.92 percent moisture, 3.49 percent fat, 1.28 percent ash, 1.11 percent fibre, 10.93 percent protein and 73.27 percent carbohydrate. In boiled maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 7.64, 3.64, 1.18, 1.03, 11.76 and 74.75 respectively. In case of roasted maize flour sample, the proximate composition was 6.42 percent moisture, 3.96 percent fat, 1.20 percent ash, 1.04 percent fibre, 9.54 percent protein and 77.84 percent carbohydrate. In alkali treated maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 10.58, 4.01, 1.03, 1.09, 10.88 and 72.41 respectively. The QPM control flour sample contained 13.06 percent moisture, 3.23 percent fat, 1.14 percent ash, 3.87 percent fibre, 10.83 percent protein and 67.87 percent carbohydrate. In boiled maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 8.21, 3.28, 1.24, 3.79, 10.35 and 73.13 respectively. Roasted maize flour sample contained 3.65 percent moisture, 3.92 percent fat, 1.25 percent ash, 2.64 percent fibre, 10.77 percent protein and 77.77 percent carbohydrate. In alkali treated maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 4.80, 3.40, 0.93, 3.30, 10.85 and 76.72 respectively. The Normal control maize flour sample contained 4.53 mg/100g Zinc. In boiled maize flour sample, the Zinc content was 3.25 mg/100g. Roasted Maize sample contained 4.86 mg/100g Zinc. In alkali treated maize flour sample, the Zinc content was 4.60 mg/100g. The QPM control flour sample contained 3.78 mg/100g Zinc. In boiled maize flour sample, the Zinc content was 2.41 mg/100g. Roasted Maize sample contained 1.63 mg/100g Zinc. In alkali treated maize flour sample, the Zinc content was 1.89 mg/100g. The Normal control maize flour sample contained 233.01 mg/100g Phytic acid. In boiled maize flour sample, the Phytate content was 202.23 mg/100g. Roasted Maize sample contained 210.95 mg/100g Phytate. In alkali treated maize flour sample, the Phytic acid content was 206.71 mg/100g. The QPM control flour sample contained 291.18 mg/100g Phytic acid. In boiled maize flour sample, the Phytate content was 263.15 mg/100g. Roasted Maize sample contained 274.28 mg/100g Phytate. In alkali treated maize flour sample, the Phytic acid content was 267.13 mg/100g. The Phytate: Zinc molar ratio in the Normal roasted maize sample was the lowest (4.31) followed by alkali treated maize sample (4.47), control maize sample (5.11) and boiled maize sample (6.12). It can be concluded that in Normal maize flour, the control maize sample and the boiled maize sample had medium Zinc bioavailability. Whereas, the roasted maize sample and the lime treated maize sample had good Zinc bioavailability. The Phytate: Zinc molar ratio in the QPM control maize sample was the lowest (7.6) followed by boiling maize sample (10.75), lime treated maize sample (13.93) and roasted maize sample (16.69). It can be concluded that in QPM flour, the control maize sample, the boiled maize sample and the alkali treated maize sample had medium Zinc bioavailability whereas, the roasted maize sample had low bioavailability of Zinc. Therefore, it is recommended to use the Normal maize after Roasting and Lime treatment for good bioavailability of Zinc in the body.ThesisItem Open Access Evaluation of the level of Glycemic Index in Maize after processing for the development of Maize based Food Mixes(Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, 2018) Chauhan, Saloni; Singh, UshaRice, Wheat and Maize are the three important staple food crops, out of these three crops, Maize is very nutritious but the use of maize as human food is decreasing day by day. Keeping in view, the highest production of maize among cereals, increasing population day by day and emergence of patient with diabetes, CVD, obesity more and more in number. The investigation was planned to determine the glycemic index of maize, effects of processing and addition of other food ingredient i.e. whole bengal gram which can further reduce the GI of food grain as well as determination of acceptability testing and rollability of maize based food mixes. The freshly harvested normal maize grain taken as ‘control’ sample was found to have 9.92 percent moisture, 3.49 percent fat, 1.28 percent ash, 1.11 percent fibre, 10.93 percent protein and 73.27 percent carbohydrate. In boiled maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 7.64, 3.64, 1.18, 1.03, 11.76 and 74.75 respectively. In case of roasted maize flour sample the proximate composition was 6.42 percent moisture, 3.96 percent fat, 1.20 percent ash, 1.04 percent fibre, 9.54 percent protein and 77.84 percent carbohydrate. In alkali treated maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 10.58, 4.01, 1.03, 1.09, 10.88 and 72.41 respectively. The freshly harvested QPM maize grain taken as ‘control’ sample was found to have 13.06 percent moisture, 3.23 percent fat, 1.14 percent ash, 3.87 percent fiber, 10.83 percent protein and 67.87 percent carbohydrate. In boiled maize flour sample the percentage of moisture, fat, ash, fiber, protein and carbohydrate were 8.21, 3.28, 1.24, 3.79, 10.35 and 73.13 respectively. Roasted maize flour sample contained 3.65 percent moisture, 3.92 percent fat, 1.25 percent ash, 2.64 percent fibre, 10.77 percent protein and 77.77 percent carbohydrate. In alkali treated maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 4.80, 3.40, 0.93, 3.30, 10.85 and 76.72 respectively. Glycemic index of normal maize flour and QPM flour from freshly harvested maize grains before and after processing method like boiling, roasting and alkali processing was found to have QPM control flour sample contained 80.29 GI and normal control flour sample contained 89.4 GI. QPM boiled maize flour sample contained 69.29 GI and normal boiled maize flour sample contained 78.09 GI. QPM roasted maize flour sample contained 75.40 and normal roasted maize flour sample contained 82.13 GI. QPM alkali treated maize flour sample contained 69.38 GI and normal alkali treated maize flour sample contained 77.84 GI. The freshly harvested bengal gram i.e. raw bengal gram had been taken as control sample and after processing like soaking had been taken as processed sample. bengal gram control flour sample content 15.8 GI and treated bengal gram sample containted 11.51 GI Glycemic index (in vitro) of normal maize flour and QPM flour from freshly harvested maize grains after incorporating whole bengal gram was found to have QPM control flour sample with pulse contained 67.45 GI and normal control flour sample with pulse contained 75.67 GI. QPM boiled maize flour sample with pulse contained 55.88 GI and normal boiled maize flour sample with pulse contained 69.29 GI. QPM roasted maize flour sample with pulse contained 63.63 and normal roasted maize flour sample with pulse contained 72.46 GI. QPM alkali treated maize flour sample with pulse contained 55.51 GI and normal alkali treated maize flour sample with pulse contained 69.48 GI. Through in vivo condition QPM control maize sample with pulse contained 71.13 GI and normal control flour sample with pulse contained 75.15 GI. In QPM boiled maize flour sample with pulse contained 52.75 GI and normal boiled maize flour sample with pulse contained 68.72 GI. QPM maize flour sample with pulse contained 61.80 and normal roasted maize flour sample with pulse contained 72.15 GI. QPM alkali treated maize sample with pulse contained 54.13 GI and normal alkali treated maize sample with pulse contained 77.84 GI. In case of rollability, the score of QPM control maize chapatti was 7.7 and normal control maize chapatti was 9. In QPM boiled maize chapatti the score was 8.1 and normal boiled maize chapatti was 8.2. In QPM roasted maize chapatti the score was 7.3 and normal roasted maize chapatti was 7.4. In QPM alkali treated maize chapatti was the score 8.6 and normal alkali treated maize chapatti was 8.5. In acceptability testing, the value of color in QPM control maize chapatti was 9.0, taste 7.8, texture 8.2, flavor 8.3 and overall acceptability 8.3, the boiled maize chapatti the color was 8.6, taste 8.7, texture 8.1, flavor 8.3 and overall acceptability 8.8, whereas in roasted maize chapatti color was 7.0, taste 9.5, texture 7.7, flavor 8.4 and overall acceptability was 8.8 and in alkali treated maize chapatti color was 8.8, taste 8.2, texture 9.0, flavor 8.5 and overall acceptability 8.7 as well as in normal control maize chapatti color was 8.4, taste 8.3, texture 8.1, flavor 7.7 and overall acceptability 7.9. In boiled maize chapatti the color was 8.8, taste 8.9, texture 8.3, flavor 8.0 and overall acceptability 8.9. In roasted maize chapatti color was 7.8, taste 8.3, texture 8.5, flavor 8.8 and overall acceptability was 8.4. In alkali treated maize chapatti, color was 8.6, taste 7.4, texture 8.3, flavor 8.0 and overall acceptability 8.3. Hence, low glycemic index maize based food mixes is recommended in stress condition such as obesity, diabetes, heart diseases etc. and also high glycemic index maize based food mixes was recommended in malnutrition, given after exercise for require energy etc. and in case of acceptability and rollability testing ranged of score above 7 is best for use.ThesisItem Open Access Nutritional Knowledge and its impact on General Health and Academic performance of university students(Dr. Rajendra Prasad Central Agricultural University, Pusa (Samastipur), 2017) Priya, Ritu; Sinha, MukulThe present study entitled Nutritional Knowledge and its impact on General Health and Academic performance of university students has been taken up with the following objectives- To study the socio-economic status of boys and girl students of university residing in the hostel, To assess their anthropometric, clinical and dietary status, To find out life-style patterns among them, To assess the nutritional knowledge of the university boys and girls, To assess the relationship of their socio-economic status, nutritional knowledge, nutritional intake, and other life-style patterns with overall nutritional status and academic performance. For this study student from different Colleges of Dr. R.P.C.A.U i.e., 30 boys and 30 girls who were completing their seventh semester were selected purposively. For this purpose, interview schedule was developed and nutritional status of the subjects were evaluated through anthropometric measurement of height, weight and BMI, haemoglobin level and 24 hours dietary recall method. Out of total subjects majority of the students i.e., 55 per cent were of the age of 20-22 years. In terms of religion 97 per cent were belonged to Hindu religion whereas in terms of caste (65 per cent) were from the backward caste. Majority of students i.e., 53 per cent were non vegetarian. 73.33 per cent students received Rs. 3000-5000 as monthly personal allowance from parents and 80 percent students had source of income from parent’s salary and fellowship both. The result of the family profile showed that 57 percent students belonged to nuclear family, 40 percent were from 5-7 family size & 43 percent students have family income 1-3 lakh per annum and 60 percent student’s parent occupation was private or government service. The data for the anthropometric measurement revealed that 50 percent boys fall in the range of 60-70 kg body weight. In terms of height majority of boys students i.e.,60 percent boys students and 43 percent girls students falls under the range of 165-175cm and 155- 165 cm respectively. Majority (86.66%) boys and 63.33 percent girls come under BMI 18.5-25.0 (normal) category. The hemoglobin estimation shows that 28.33 percent boys and 26.66 percent girl’s had hemoglobin level between 10-12g/dl. The energy, protein, fat, iron, calcium, and folic acid intake of boys were more than girl students whereas girls were taking more vitamin C and vitamin B12 than boys. In terms of clinical status 6.66 percent boys were having angular stomatitis and pain and sensation in the leg, on the other hand 13.33 and 6.66 percent girl students having pain and sensation in the leg, angular stomatitis and dry scaly dermatitis. In disease history 13.33 percent boys students suffered from acute fever and 20 percent girl students suffered from typhoid in last six month. The overall nutritional knowledge level of 50 percent of students was low. In academic performance 46.66 percent of boys and girls students had OGPA in between 7-7.9. above 41.66 percent boys student and 48.33 percent girls walk, 100 percent students uses whatsapp, 78.33 percent students watch News channel and 28.33 percent students smoke cigarettes. The relationship between personal allowance and OGPA with parent’s income was found correlated and significant. The relation of age with weight was found significant whereas with height and BMI was found highly significant. A significant relation was found between height and weight with intake of carbohydrate, protein, energy whereas intake of iron, calcium and fat was found significant with weight only. The relationship between protein and iron intake was found significant with haemoglobin level of students. The relationship of nutrient intake of energy and fat was found positively significant whereas calcium intake was found inversely significant with OGPA. Relation of nutritional knowledge with haemoglobin and OGPA was found significant. The relationship between physical exercise and BMI was found inversely related & significant. Watching TV and social networking was positively related with weight. The relation of study duration with OGPA was found significant. The socioeconomic profile had very little effect on nutritional knowledge and OGPA. Therefore, it may be concluded that the Nutrition knowledge is an important contributory factor to keep young generation healthy and help them performing better in their academic performance.ThesisItem Open Access Development and Evaluation of Value added Bakery Products from Quality Protein Maize(Dr. Rajendra Prasad Central Agricultural University, Pusa (Samastipur), 2016) Kumari, Pallavi; Singh, UshaBakery products are popular in all over world and the production has risen by many folds due to their low cost, varied taste and textured profiles with attractive package and longer shelf-life to suit easy marketing. The present study was undertaken to develop and evaluate the value added bakery products from QPM. Accordingly, three different baked products namely ‘Bun’, ‘Sweet biscuit’ and ‘Salty biscuit’ were developed from QPM in combination with other ingredients used in bakery. The baked products were evaluated for acceptability, physico-chemical qualities, nutritional qualities, storability and unit cost. Acceptability testing of baked products were determined by the score given for sensory characteristics such as appearance, colour, flavour, taste, texture and overall acceptability. The score for overall acceptability ranged between 8.00-9.00 out of 9 points of hedonic rating scale. For ascertaining physico-chemical quality, weight, volume and density of baked products were determined. The weight, volume and density of bun were observed to be 45.05 ± 0.31 g, 70.00 cc and 0.74 ± 0.89 g/cc respectively. The proximate composition of bun was observed and found that the moisture, ash, fat, fibre, protein and carbohydrate were 21.46 ± 0.11, 1.45 ± 0.03, 8.03 ± 0.04, 0.81± 0.13, 1.98 ± 0.11 and 66.27 ± 0.20 per cent. The calcium and iron content of bun was 5.79 ± 0.25 and 0.98 ± 0.03mg/100 g. The sugar and starch content of bun was observed to be 2.80 ± 0.04 and 56.01 ± 2.67 per cent respectively. The calorific contribution of bun was 345.23 Kcal per 100g of bun. Since the moisture content was high in bun i.e. 21.46 per cent the fungal contamination was observed after three days of manufacturing. In case of quality evaluation of sweet biscuit, weight, volume and density of sweet biscuit were observed to be 14.24 ± 1.02 g, 10.00 cc, and 1.77 ± 0.13 g/cc. For evaluating nutritional quality of sweet biscuit data on proximate composition was recorded. The percentage of moisture, ash, fat, fibre, protein and carbohydrate was 3.80 ± 0.01, 1.35 ± 0.01, 5.26 ± 0.02, 0.90 ± 0.03, 2.39 ± 0.05 and 86.29 ± 0.08 respectively. Calcium content of the sweet biscuit was 5.01 ± 1.00 mg and the iron content was 1.02 ± 0.03 mg per 100g of product. The sugar and starch content of sweet biscuit were 4.63 ± 0.20 and 63.86 ± 0.20 per cent respectively. The total calorie provided by sweet biscuit was calculated to be 402.12 Kcal. The sweet biscuit was found to be safe from fungal colonies till four weeks after manufacturing. It may be due to low moisture content of the product. In QPM salty biscuit data on different parameters of physico-chemical qualities were observed. The weight was found to be 14.05 ± 0.78 g whereas volume was 10.00 cc and the density was 1.75 ± 0.09 g/cc. The moisture content of salty biscuit was 1.95 ± 0.02 per cent and ash content was 1.37 ± 0.01 per cent. The fat content of product was 5.18 ± 0.02 per cent. The percentage of fibre, protein and carbohydrate was 0.92 ± 0.02, 2.29 ± 0.07 and 88.19 ± 0.07 respectively. The Calcium and iron content were 4.00 ± 1.00 and 0.98 ± 0.05 mg per 100 g. The sugar and starch content of salty biscuit were 2.71 ± 0.02 and 61.81 ± 0.54 per cent. The total calorie provided by sweet biscuit was calculated to be 468.91 Kcal per 100 g of product. The storability of the product was determined and observed that total plate count of fungi in salty biscuit was not detected even after four weeks due to its low moisture content. Price is a determining factor for the acceptance of any product. Hence the unit cost of baked products developed from QPM was calculated by expenditure on material and operational cost of the product. The cost of bun was Rs 5.00 whereas the cost of sweet biscuit was Rs 9.00 per 100 g. The cost of salty biscuit was Rs 8.00 per 100 g. All these products are cheap and affordable by the common people. Hence, it is recommended to popularize all these products among the consumers.ThesisItem Open Access A comparative study of nutritional status of adolescent school students at Pusa block in Samastipur district.(Rajendra Agricultural University, Pusa (Samastipur), 2015) Sandhvi, Swiny; Sinha, MukulAdolescents are the building resources and the future citizen of the nation. A healthy educated adolescent of today will be active and intelligent citizen of tomorrow. In India, adolescent comprises a population of 236.5 million which is 19.6 percent of total population while in Bihar, it comprises 22.5 percent of total population of the state (Census 2011). Adolescence is a period of rapid growth, up to 45% of skeletal growth and 15 to 25% of adult height is achieved during adolescence. It is a period when a diet of good quality is essential in establishing healthy dietary intake behaviours to reduce adult morbidity and mortality. For this study, two government and two private schools were selected for the present study. Sixty students from each schools of class VIIIth and IXth were selected purposively. Thus total 120 adolescent were selected for the present investigation. General information and socio-economic status of the subjects were obtained through a detailed interview scheduled. Nutritional status of subjects were evaluated by anthropometric measurement, haemoglobin level, clinical examination and dietary intake. Measurement of height, weight, haemoglobin level and dietary pattern were done. Also the life style pattern and energy expenditure in different activities were examined. Dietary intake of all the subjects were calculated through 24-hours recall method. Based on general information out of total subjects, majority of the adolescent were of 14 years and 15 years age group and were non-vegetarian. The socio-economic status of private school adolescent were found better than that of the government school adolescent. The anthropometric measurements of the subjects showed that the physical growth of Private school adolescent were better than the Government school adolescent. The hemoglobin level of Private school subjects were found better than the government school subjects. Also the nutrient intake of Private school adolescent were better than the Government school adolescent. The Private school subjects were more participating in sports while the Government school subjects were more participating in domestic work. The consumption of snacks items and non-veg, was more for Private school adolescent. The Private school adolescent were also watching T.V and searching networking sites for longer time in comparison to the Government school adolescent. The energy expenditure in different physical activities of Government school adolescents were found more than that of the Private school adolescents. The observation of deficiency sign were found more in case of government school adolescent. A positive and significant correlationship were found between income of the family with height, weight and BMI of Government School adolescent. Energy and height of Government school adolescent and weight and BMI of Private school adolescent. With protein, iron and calcium intake the weight and BMI of Private School adolescent was significant while with Government school adolescent protein was significant with weight, fat with BMI and calcium with weight and BMI. The protein and iron intake was found significant with haemoglobin level of Government school adolescent. The income of family was found significant with protein, fat and calcium in Government school subjects while in Private school subjects it was significant with protein intake. The difference between Government and Private school adolescent household activities were found significant. T-test was also computed to found the statistical difference between Government and Private school subjects nutrient intake. The energy, protein, iron and calcium intake differences between Government and Private school subjects were found statistically non-significant while the fat intake was found statistically significant and positive. The Government school adolescent were consuming less fat than the Private school adolescent. This may due to the reason that the Private school adolescent children were consuming more snacks and junk foods and oily foods and do sedentary works than the Government school children. Also their duration of watching T.V is more compared to Government school adolescent and hence consuming more snacks during this period. T-test was also computed for the energy expenditure of Government and Private school adolescents. The difference was found positive and significant. The Government school adolescent were expending more energy than the Private school adolescent. This may be due to the reason that Private school adolescent were doing more sedentary work than the Government school adolescent children. The Private school adolescent were giving more time in watching T.V. , using networking sites and in their study while Government school adolescent were giving more time in physical activities and domestic work. It can be concluded that the nutritional status of Government and Private School adolescents are more or less similar. The parents are more conscious for their child health and hence the physical and mental growths of adolescents are good.